Vicky's whipped up this tasty gin baba to showcase the fabulous Formaflex moulds from Pavoni Italia. The baba itself is made with the Savarin Formaflex mould, and the white chocolate rose with the Ro..
Have you tried our gamtae powder yet? Gamtae is a naturally-grown and hand-cultivated seaweed which is both delicious and highly nutritious. In this crab tart we've used it to give the pastry a subtl..
When we're looking at vegetarian and vegan alternatives to gelatine it's important to focus on texture and mouthfeel as well as taste and ease-of-use. That's why we often find that different recipes ..
Rupert's made these fabulous little vegan sushi rolls, wrapped in our popular vegetable sheets and topped with some intensely-flavoured caviar pearls.
The caviar pearls are very simple to make if you ..
Whether you're looking for a practical demonstration of modern culinary techniques and ingredients, or help to develop your menus or a new product range, our chefs have years of experience at the highest level of the industry.
We are proud to be working with an ever-growing number of further education colleges around the UK as part of our MSK Academies programme, where we offer inspirational days for both catering students and chef lecturers.
Sealing pliers for tubes and aluminium cans. Perfect sealer for all diameters and sizes tubes. Thanks to its die cut profile allows to keep a uniform finish. Easy folding and very quick even with liquids.
Units per box: 1
Dimensions: 16 cm..
Culinary blowtorch made to flambé, caramelise and scorch or to light small charcoal barbecues. Compatible with any butane gas can. Secure, precise and handy, it ensures a constant power and precision...
A non-stick paper made of glass powder which nothing will stick to, even when frozen. Ideal for preparing carpaccio, fish skins, working with chocolate, syrups, candy, etc. Create individual decorations with purees, yogurt or nut pastes in a dehydrator. Use it as a separator for snacks or sandwiches..
The Foam Kit Deluxe allows you to produce foams continuously or in small quantities, without a hand blender.
Simply dissolve a foaming agent, such as sugar ester, into a liquid and pour into a tall, narrow container. Place the weighted end of the foaming tube into the liquid until it is fully submer..