CHRISTMAS ORDERS ARE OPEN!
CLICK HERE TO PLACE YOUR ORDER FOR CHRISTMAS.
Delivering for Christmas on the 21st, 22nd, 23rd, and 24th of December, and for New Year’s from the 27th to the 31st December direct to your door.
Forvm Chardonnay is a chardonnay vinegar with a unique flavour profile. As the name suggests, Chardonnay is used in this vinegar and Forvm focuses on only high quality wines to ensure the best vinegar taste. The golden notes and yellow colour allows flexibility in terms of the dishes the vinegar can be paired with. The fresh flavour is a reminder of a citrusy flavour melting in your mouth leaving it with a delicate aftertaste. With its balance of 70% wine vinegar and 30% grape must, the vinegar has an energetic and bittersweet taste- a common attribute of most vinegar types. Simply put, the taste profiles would be described as citrusy, flower based and of a similar taste to tropical fruits, specifically pineapple.
Chardonnay vinegar, famous for the burst of citrusy flavour, can be adapted to a range of different dishes but it is ideal especially for fish and seafood mainly because of the endless possibilities for creation.
Based on studies shown, white wine vinegars are said to regulate blood sugar and provide short-term appetite control. In addition, these vinegar types can be beneficial for a diabetic patient as it helps in reducing overall insulin sensitivity and allow for stabilisation in the progression of the disease. White vinegar when used in salad dressings and in smaller quantities can reduce the risk of heart disease but more exploration is required in terms of health conditions.
Creamy Oyster with Chardonnay Dressing
Ingredients:
2 dozen Pacific oysters
100g salmon caviar
Finely chopped chives
Rock salt
Lemons cut in half
Dressing
225ml Chardonnay
50g castor sugar
150ml Chardonnay vinegar
12 finely diced golden shallots
Instructions:
Tip:
Extra chardonnay dressing can be stored for up to three months in the fridge and the flavour is set to enhance after some time.
Chardonnay Vinegar & Minced Beef Loaded Fries
Ingredients:
1 teaspoon sea salt
3 Diced potatoes
1 tablespoon olive oil
250g minced lean beef
1 crushed garlic clove
2 teaspoon fajita seasoning
3 tablespoons hot and fiery salsa
3 tablespoon soured cream
½ avocado sliced
2 spring onions sliced
Instructions:
Forvm Cabernet Sauvignon is a vinegar that is aged in oak and chestnut casks allowing enhancement in its taste and aroma. The Cabernet Sauvignon Vinegar has a gentle, berry-laden flavour and its aromatic complexity is known for integrating perfectly with the ingredients that are present allowing for an explosion of flavours in the mouth. This vinegar provides a taste palette overpowered by ripe fruits but also has subtle notes of chocolate, coffee and balsamic notes present, providing for an elegant aftertaste which is both deep and bittersweet.
Cabernet Sauvignon has a rustic woody flavour that makes it a good match with most red meats.
Beef Steak with Mushroom Sauce
Ingredients:
Extra virgin olive oil
Kosher salt and ground black pepper
½ cup finely diced red onion
Vinaigrette
3 tablespoons Cabernet Sauvignon vinegar
2 teaspoons dijon mustard
2 garlic cloves
¼ cup olive oil
8 ounces cremini mushrooms
2 tablespoons finely chopped fresh chives
½ teaspoon kosher salt
¼ freshly ground black pepper
Instructions:
Start by brushing oil on both sides of the steak and season well with salt and pepper. Leave the steak at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450 to 550 F)
In a skillet over medium-low heat on the stove, cook the onions till tender and golden for 6-8 minutes. Remove from the heat.
In a bowl, whisk together garlic, mustard and vinegar. Gradually whisk in the salt and pepper and then the oil till it is emulsified. Put the mushrooms in a bowl, add ¼ cup of vinaigrette and mix it well.
Preheat a grill pan over medium heat. Remove the mushrooms from the marinade and spread in a layer on the pan. Cook over direct medium heat until golden brown and tender. Wait till the undersides of the mushroom are nicely browned.
Grill the steaks over direct high heat, with the lid closed. If you want a medium rare, let cook for 8-10 minutes but longer for your desired level of doneness. Remove from the grill and let rest for 3 to 5 minutes.
Transfer mushrooms to the skillet with onions and warm over medium heat, stirring often. Add the chives and mix well.
Black Pepper Crusted Ahi Tuna
Ingredients:
¼ cup Cabernet Sauvignon vinegar
2 tablespoons vegetable oil
1 tablespoon dijon-style mustard
1 garlic clove, minced.
½ teaspoon dried Italian seasoning
⅛ teaspoon fresh coarse ground black pepper
2 tuna steaks
Instructions: