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Coupe Glass Pearlised
Coupe Glass Pearlised
Coupe Glass Pearlised
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Coupe Glass Pearlised

Coupe Glass Pearlised

$9.07
$9.07 $12.95

In stock

Timeless Elegance

Introducing our exquisite Coupe Glass Pearlised, a stunning addition to your glassware collection. With a generous capacity of 360ml, this glass boasts a sleek and elegant design that adds a touch of sophistication to any table setting. The pearlised finish adds a subtle shimmer, creating an ambiance of luxury and refinement. Whether you're serving up cocktails, mocktails, or your favorite beverages, this Coupe Glass Pearlised elevates every drink experience.

Material: Glass 

Volume: 360ml 

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SKU:121748

New Recipes

COQ AU VIN

COQ AU VIN

Serves 4-6   INGREDIENTS 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish   METHOD 1. Prepare the chicken Place the chicken pieces in a large dish  pour over the red wine. Cover  refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine  pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat  braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck  cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt  pepper. Working in batches, coat the chicken pieces in the seasoned flour  cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot  cook until softened. Add the garlic  cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions)  mushrooms  cook for a further 3–4 minutes. Stir in the tomato paste  cook for about 2 minutes, allowing it to darken slightly. Add the brandy  deglaze the pot, scraping up any browning from the base. 4. Combine  cook Return the chicken  speck to the pot. Pour in the reserved wine  add the bay leaves  thyme. Bring to a gentle simmer. Cover the pot  transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through  the vegetables are soft. Remove from the oven. Discard the herbs  bay leaves, then remove the chicken  set aside. Place the pot back on the stovetop  simmer the sauce to reduce  thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce  warm through.   TO SERVE Serve garnished with chopped parsley  a creamy bed of mashed potatoes.  

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Roasted Cauliflower With Hummus

Roasted Cauliflower With Hummus

Serves 4-6  INGREDIENTS 1 cauliflower head, outer leaves removed 60mL olive oil, plus extra for drizzling Salt & freshly ground black pepper, to taste 450g hummus (we recommend pine nut hummus, for extra flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallots  METHOD  Preheat   Preheat the oven to 220°C.  Par cook & season  Place the cauliflower in the microwave & cook on high for 8 minutes, or until just tender. Transfer the cauliflower to a baking tray lined with baking paper. Rub all over with 60mL of olive oil & season generously with salt & pepper.  Roast  Roast in the preheated oven for 30 minutes, or until deeply golden & crisp on the outside.  TO SERVE  Spread the hummus onto a large serving plate, running the hummus around the edge. Sprinkle with toasted cumin seeds & fried shallots. Place the roasted cauliflower in the centre of the plate & finish with a drizzle of olive oil. Serve warm as a sharing platter or side dish.    TOOLS  Non Stick Oven Tray  Glass Oil Bottle  Acacia Wood Salt & Pepper Mill 

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Winter Spiced Mulled Wine

Winter Spiced Mulled Wine

Serves 4-6   INGREDIENTS Peel of 2 oranges (large strips) Peel of 1 lemon (large strips) Peel of 1 lime (large strips) Juice of 1 orange 200g caster sugar 6 whole cloves 1 cinnamon stick 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz)   METHOD 1. Prepare the citrus Using a vegetable peeler, peel large sections of zest from the oranges, lemon,  lime, avoiding the bitter white pith. 2. Infuse the base Place the caster sugar into a large saucepan over medium heat. Add the citrus peels  squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves,  about 10 fine gratings of nutmeg. Split the vanilla pod lengthways  add it to the pan. 3. Dissolve the sugar with red wine Pour in just enough red wine to cover the sugar. Stir gently  allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices Increase the heat  bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low  add the star anise  remaining red wine. Gently heat for about 5 minutes until warm  aromatic, making sure not to boil.   TO SERVE Ladle into heatproof glasses  serve warm.   TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle

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