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Smoked and Confit Pig Cheek by Chef Gilmore

Slow cooked pig cheeks combined with shiitake mushrooms, shaved scallops, Jerusalem artichoke crisps, and butter infused with juniper berries, jamon and bay leaves. By Chef ... CONTINUE

Super Aladin Smoker and Aromatizer

The Super Aladin smoker is a heavy duty hand held food smoker used in molecular gastronomy that allows you to aromatize the wood smoke with ... CONTINUE

Smoked Butter with Sherry Vinegar Jelly

Instead of serving the classic olive oil and balsamic vinegar bread dip, next time surprise your guests with this delicious smoked butter and sherry vinegar ... CONTINUE

Cigar Smoke Ice Cream

You will definitely surprise your diners when they are served a cigar on an ash tray as dessert! The dark chocolate cigar is filled with ... CONTINUE

Smoking Allowed (Table Smoked Tasmanian Ocean Trout)

Smoking Allowed is a signature dish from molecular gastronomy Chef Michael Elfwing of Senses at the Hilton Kuala Lumpur. The ocean trout is presented in ... CONTINUE

Smoked Beer with The Smoking Gun

Thanks to the versatility of the Smoking Gun we can infuse smoke into liquids. In this case I tried smoking different beers (Heineken, Corona and ... CONTINUE

Smoked Raw Salmon with Dill Cream

Create a new experience for your diners with an excellent interactive presentation and a new combination of flavor and texture. The raw salmon is smoked ... CONTINUE

Smoked Spinach Salad

The spinach is infused with a delicate smoke aroma using the Smoking Gun. Surprisingly delicious! The salad also has rosemary, dried cranberries, caramelized pecans and ... CONTINUE