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Dipping Into Desserts


Here at G’NOSH we like to keep on top of all the latest food trends, so when éclairs began featuring crab meat, and asparagus started creeping into gourmet ice-creams, I felt compelled to explore the sweet, sweet world of savoury desserts.

Gourmet chocolatiers Lindt recently launched strands of new savoury infused chocolate blocks including Chilli and Salt chocolate, and thankfully this trend hasn’t ended on the supermarket shelf.

Restaurants and bakeries are also pushing the boundaries of classic sweet desserts and pastries. One restaurant in Ludlow, La Becasse, encourages diners to ditch classic cheesecakes and fondants in favour of desserts sporting a little less sugar, such as their Tart of Cheese and Charred Leek “Marmalade” combined with Smoked Tomato Chutney.

The savoury dessert that seems to have taken centre stage is the ever-popular cupcake. Recently taking America by storm, I can see how the simple recipe of a cupcake base is an attractive platform to experiment with savoury gourmet ingredients. Whilst the Lasagne Cupcake is the canapé of the moment in N.Y, the English seem to be quite taken with Bob Blumer’s Lamb Cupcakes and I have even experimented myself using G’NOSH Beetroot & Mint in cupcakes with dark chocolate – unusual but surprisingly tasty!

Although cupcakes are fun, I dare you to be slightly more adventurous by trying a variation of Arch London’s Foie Gras, Chilli-infused Crab and Soft Cheese éclair. My recipe is simple to put together and a great starting point to get you in the mood for the sweet/savoury combination.

If you’re comfortable making pastry then put together a choux pastry mixture and make your own éclairs – however if you’re pushed for time, simply purchase some pastry cases from your local bakery. Next you need to mix together some fresh soft goat’s cheese and mix with some G’NOSH Sun-Dried Tomato & Basil Dip then squeeze or pipe this mixture into your pastry cases. Complete your first savoury dessert with some fresh basil leaves.

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Veggie Awards 2013


To all G’NOSH lovers, we’re pleased to announce that G’NOSH Spicy Red Pepper Muhumarra has been nominated for Best Vegan Product in the Cook Vegetarian Magazine – Veggie Awards 2013.

If you’d like to offer your support, click on the banner below to cast your vote before 15th October 2012. Fingers tightly crossed!

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Cooling Summer Drinks


With the sun finally beating down on the UK after a bit of a slow-start to the summer, I wanted to share with you a range of refreshing drinks that are great for all of the family.
Rather than allowing children to indulge in endless fizzy pop, this selection look great, aren’t filled with caffeine or sugar and best of all are the perfect, thirst-quenching addition to any alfresco dining occasion or just as a tasty afternoon treat for you and your family and friends.

With some stylish ways of serving this range of fruity drinks your little ones will feel as if they’re enjoying a sophisticated and grown-up drink, whilst you can rest assured that their teeth aren’t rotting and enjoy a glass yourself!

These are also great for serving to family and friends who don’t like to consume alcohol or are driving.

Iced Green Tea ‘Ginger Mojito’
• Make a batch of green tea and allow to cool
• Chop some fresh mint leaves, so you roughly have enough to fill two tablespoons full
• Juice two limes and grate one of them too
• Grate some fresh ginger so you have enough to fill 2 tablespoons
• Half fill a jug with crushed ice and pour over the cool green tea and the juice from the limes
• Add the fresh mint and ginger and stir with a large wooden spoon
• Turn some tumbler style plastic glasses upside down and wet the edges, then dip into a little brown sugar
• Pour into the tumblers and add a wedge of lime and some spare mint leaves to each glass

Pomegranate Punch
• Fill a jug with some crushed ice
• Cut a pomegranate in half and using a sieve to catch all of the pips, capture all of the juice in the jug
• Squeeze the juice of 1 lemon into the jug
• Top up with sparkling water
• To add a touch of glamour, serve in martini glasses

Berry Cooler
• In a blender add a 200g pot of natural yoghurt, 150g fresh raspberries, 100g fresh strawberries, the juice of 1 lemon, 1 tablespoon full of runny honey, and some fresh mint leaves
• Blitz and then add some crushed ice and blend once again
• Pour into plastic beakers and garnish with half of a strawberry or a couple of raspberries

Pineapple Delight
• In a blender blitz up some chopped, fresh pineapple, or if you only have tinned use this instead and add with a tin of coconut milk and some crushed ice
• Pour into glasses and serve with a wedge of pineapple and a cherry

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Seafood BBQ


As you know BBQ’s are big Down Under, and after a successful stint of G’NOSH being featured on the Olympic menu at Kiwi House prepared by none other than Peter Gordon himself, I wanted to share some of my favourite BBQ recipes with you.

Fresh fish and seafood is a key part of the alfresco cuisine that I love most and in London, I’ve found that there are a few good fish mongers, however for the freshest produce, your best bet is to head to Billingsgate Fish Market very early in the morning and get the ‘catch of the day’ from the various sellers there. It’s a real traditional, foodie haven and you’ll get a far wider selection of the wonders of the sea.

Sticky Prawn Skewers
Make a marinade in a bowl of 3 cloves of crushed garlic, the juice of one lime, two tablespoons of good quality runny honey, one tablespoon of light soy sauce, a tablespoon of Muscovado sugar and one red chilli finely chopped including the seeds. Next add 500g raw tiger prawns, peeled but with the tails still on.

Ensure all of the prawns are immersed, cover and place in the fridge for an hour to allow the flavours to penetrate the prawns.

Whole BBQ’d Red Snapper
There is nothing more satisfying that barbecuing a whole fish and the delicate flavour of Red Snapper can be enhanced by giving it a herby, buttery stuffing.

Firstly you need to butterfly, or halve the fish, leaving the top part attached, so in affect you have a slit down the middle. This gives you a cavity to fill with the flavours of your choice.

With this fish I like to combine some unsalted butter with some grated ginger, some chopped spring onions or scallions, the zest of 1 lemon and some freshly chopped coriander. Once stuffed tie together with some string and season then place on to the hot grill until cooked, about 6-7 minutes each side.

Muhumarra Tuna Steaks
For this – simply marinate the tuna steaks in a spoonful each of G’NOSH Muhumarra for up to 2 hours in the fridge. Take out 30 minutes before placing onto the BBQ.

Grill for a couple of minutes on each side and take off the heat. I think that tuna steaks are best served with a pink middle – but cook according to your preference. Serve with a crunchy ‘Rainbow’ salad – a variety of delicious and fresh produce, use whatever is in season. I love grated carrot, fennel, radishes and sweet apple, with some sliced bell peppers, and some crisp iceberg or Cos lettuce.

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There Is Only One G’NOSH



As you know, here at G’NOSH we like to share all of our exciting news with you, and so we’re absolutely delighted to announce our recent launch into premier retailer Harrods.

The Food Hall is synonymous with all things luxury with a strong focus on high-quality, and so it was only a matter of time before G’NOSH graced the famous outlet, with our passion for the best possible, natural ingredients in all of our dips.

We’re proud to be associated with such a high-end retailer, and as you know we already have a growing list of fantastic stockists. In fact I’d just like to extend my thanks to all of the G’NOSH stockists to date for believing in the brand and for helping with the G’NOSH journey so far.

Each and every one of our stockists has played a pivotal part in the growth of G’NOSH, and we do have exciting news for the brand in the pipeline, which we’ll be excited to share with you soon. As a reminder of where you can purchase your stash of G’NOSH Gourmet Dips check out the ‘Where to Buy’ section of the website.

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Meals Make Memories


Meals Make Memories

Part of my reason for launching G’NOSH gourmet dips range is my passion for sharing great food and what a joy this can be.

Meals can be, and often are, the very focal point of great family and friendship memories – whether it’s a happy picture in your mind’s eye of a childhood picnic enjoyed with relatives now passed, an enjoyable wedding breakfast, the first meal in your first real home as an adult, a particularly great Christmas dinner or perhaps a BBQ for no real reason at all other than to enjoy the company of loved ones over some good food – it’s true, meals really do make great memories.

The best memories are anchored in our taste buds – food is such an emotive thing – it can easily transport you back to a time and/or a place.
Food is inextricably linked to our social lives. It’s a key part of family life and interaction with our friends. Our food memories are very poignant because they’re associated with the best times, the warmest times, with your family or on holidays somewhere.

• Gathering mushrooms while camping on a farm – then frying them up with lots of butter for dinner on a camp stove in the great outdoors. Delicious!
• Friday night fish ‘n chips takeaways, always served in newspaper wrappings. We used to make a hole in the top and eat straight out of the paper. Fond memories of this after a day on the ski field too.
• Freshly caught Snapper after fishing on the Hauraki Gulf with my dad. Then wrapped in tinfoil and cooked fresh on the barby.
• London dinner parties – when I entertain I prefer to spend time enjoying the company of friends so try to find the balance of serving food that will wow but requires little time in the kitchen on the night. Lamb is always a hit and so easy to prepare and cook. I crust lamb racks in homemade Dukkah mixture – a Middle Eastern spice that always guarantees to spice up your dinner menu. Its delicious, super easy, only 20mins to cook the lamb racks. Recipe below. Serve with 1-2 beautiful salads and roasted baby potatoes.
• Coconut milk marinated raw fish. A fabulous seafood starter that will make you dream of white sand and the pacific ocean. Best with white fish.

Dukkah recipe

• 110g (2/3 cup) hazelnuts
• 80g (1/2 cup) sesame seeds
• 2 tbs coriander seeds
• 2 tbs cumin seeds
• 2 tsp freshly ground black pepper
• 1 tsp flaked sea salt (like Maldon brand)
• Extra virgin olive oil, to serve

1. Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible.
2. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
3. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
4. Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
5. Serve dukkah with some extra virgin olive oil and crusty bread. Or add as a crust on lamb racks. Rub lamb racks in some oil so the Dukkah sticks to the meat well and cook for 20 mins.
Coconut milk marinated raw fish

• 500 Grams fish fillet (Preferable Snapper or cod) Raw
• 1/2 Liter Freshly Squeezed lemon juice
• 1 Can coconut milk
• onion
• tomatoes
• coriander
• green onion
• Red Chillies
• salt to Taste
How to make it
• Dry the fish well with a paper towel or clean cloth
• Cut into Cubes about 1.5 to 2 cubic cm
• Pour into a bowl and pour in the Lemon Juice.
• Put in bottom fridge to marinade (2 hours) while you prepare the other ingredients
• Prepare in a different bowl
• Cut half an onion into fine cubes
• Half a cup of freshly cut tomato cubes
• Half a cup of coriander and green onion
• Diced chillies (as much or little, according to your preference)

I wanted to share with you a few of my favourite meals which I’ve enjoyed over the years. Please do share your meal memories with us on Facebook and Twitter – we love hearing your experiences.

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