Impress your guests with a beautiful Antipasto & Cheese platter option from Steph's Gourmet Foods

Our antipasto and cheese platters are created to cater to a range of budgets and tastes.  Starting from the very simple to the very gourmet.

Boasting fresh products from Steph's Gourmet Food range - we artfully place a delectable range of produce on a platter and can cater from romantic entertainment dinners to events & functions.

We can custom make platters to suit your palette so contact us now, take the guess work out of entertaining and let Steph do what he does best!

STEPH'S GOURMET HEADS TO PARRAMATTA MARKETS
Every Friday - Church St Mall, Parramatta

Steph's Gourmet Food is excited to have joined the local Farmers Market at Parramatta every Friday! 
The market showcases a variety of fresh fruits, eggs, vegetables, nuts, bread, meat, honey, pastries and flowers sourced from the Sydney basin and regional NSW.

The markets are perfect for an inspiring breakfast or lunch, and for stocking up fresh Australian produce. Fridays are your opportunity to mingle with growers and artisan food producers selling high quality, authentic local, seasonal produce.

Regular train and bus services to Parramatta Station and Bus Interchange. Visit www.transportnsw.info for journey planing.

Find out more at: https://www.cityofparramatta.nsw.gov.au/about-parramatta/things-to-do/farmers-market

Spring maybe here but those windy days and chilly nights are still upon so warm up with our delicious french Potato Soup.  Delicious and easy to make 

Potato soup with flair

Ingredients

750g potatoes
1 leek 
1 large onion
Spash of oil
300Ml of Double Cream 
50g butter 
1 ½ litres of chicken stock 
1x Bouquet Garni
Salt and pepper
Pinch of grated nutmeg

Method

  1. Peel and chop the onions and then add in a little oil, then chop the leek and add to the oil and season.
  2. Peel and slice the potatoes and add up on top of the onions and leek slices.
  3. Cover the vegetables with some of the stock, bring to the boil and simmer for 10 minutes
  4. Pour the rest of the stock into the pan, add the parsley and cook on a medium heat for 30 minutes.
  5. Puree the soup in a blender and then add the cream , Taste it add a knob of butter and the grated nutmeg

 Just Yammy…….Oui Oui - Bon appétit!

potato soup with flair nutmeg parsley stephs gourmet food recipes blog food

French Scrambled Eggs with Truffle Oil

 

Bring your friends and that special someone into your kitchen and whip up these luxuriously creamy scrambled eggs. This recipe is designed to serve 6.

Ingredients

  • 12 large eggs
  • 1/4 cup mineral water
  • 2 tablespoons unsalted butter, cold (cut into small pieces)
  • fresh ground pepper
  • sea salt
  • 2 tablespoons white truffle oil
  • 1 tablespoon chives, finely chopped
  • 6 brioche bread, warmed or 12 slices brioche bread, toasted.

Directions

  1. In a bowl, whisk the eggs and water;.
  2. Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
  3. Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
  4. Season with salt and pepper; transfer to plates.
  5. Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.

Bon appetit!