Blog
Cheers to 2022
As we bid farewell to 2021 (good riddance!) and raise a glass to welcome in the New Year, what cocktail and drinks trends can we expect to see in 2022? Award-winning mixologist and Dilmah ambassador Alberto Pizarro shares his predictions . . . As you... more
Timeless truffles
An indulgent selection of our classic truffles, handmade by our Development Chef, Samantha Rain. These melt in the mouth truffles are fun to make and are ideal as a Christmas gift for family and friends. They look great popped into a clear bag with a... more
White chocolate chai
An aromatic and zestful tea, the moroccan mint combines the elegance of Ceylon young hyson green tea with an energetic and cleansing mint, to offer a perfect after-dinner tea. By adding the white chocolate and spices you get a warm comforting drink.... more
We're getting into the spirit of great ingredients with Grandes Distilleries Peureux
Chocolatiers, chefs, mixologists and bakers can get into the ‘spirit’ of culinary creativity with our exciting new range of products. This month we’re unveiling the latest additions from the Grandes Distilleries Peureux brand, a premium French... more
Amandii bar
Oh wow!! This looks like heaven. This recipe calls for the new Norohy vanilla extract and is an absolute must for your menus. (Makes 60 pieces) Ice cream with vanilla extract Ingredients 1700g whole milk 92g 1% fat dry milk 420g sugar 180g glucose... more
Norana
A beautiful vanilla, pineapple and lime mini gateaux which is absolutely bursting with flavour. (Makes 24 desserts) Vanilla rum crémeux Ingredients 1.5g Norohy organic vanilla bean paste 220g heavy cream 36% 2.2g gelatin powder 220 bloom 11g... more
Apple and mango sorbet
A very light, refreshing and fruity sorbet made with our new Rubicone pastes. A perfect dish to serve at the end of a meal or simply as a treat on a warm summer's day. Ingredients 3500ml Hot water 1225g Granulated sugar 175g Rubicone vegetal... more
Pineapple sorbet
A very light, refreshing and fruity sorbet made with our new pineapple paste. A perfect dish to serve at the end of a meal or simply as a treat on a warm summer's day. Ingredients 3500ml Hot water 1225g Granulated sugar 175g Rubicone vegetal fruit 50... more
Tropical sorbet
What's more refreshing that a sorbet? A tropical sorbet! Pile on the fruit of your choice and enjoy. Ingredients 3500ml Hot water 1225g Granulated sugar 175g Rubicone vegetal fruit 50 320g Rubicone tropical paste Method Make sure your water is... more
Turkish delight gelato
Gelato with a gorgeous rose flavour and colour. The bitterness of the dark chocolate stracciatella balances beautifully with the sweetness of the turkish delight and the choco chips add extra texture. White base Ingredients 1030g Milk (1 litre) (3.5%... more
Liquorice and blackberry gelato
It seems that liquorice is a bit like marmite you either love it or hate it! But the pairing with the blackberry in this recipe produces a rich and fruity gelato that will convert even the most ardent sceptics. White base Ingredients 1030g Milk (1... more
Eggnog gelato
Eggnog is traditionally a festive seasonal drink, but this gelato can be enjoyed all year round. The nutmeg adds a warm, nutty flavour. White base Ingredients 1030g Milk (1 litre) (3.5% Fat)160g Double cream (48% Fat)55g Skimmed milk powder210g... more