Buying and serving guides from the Hubert Gourmet table — how to choose, use and enjoy the products we curate.
Hemp hearts have gone from health-shop curiosity to everyday pantry staple — a mild, nutty seed you can spoon over almost anything. This is a plain-English guide to hemp seeds and hemp hearts: what they are, how they differ, how to use them, and the Australian-grown hemp we stock. Hemp seeds vs hemp hearts Hemp…
If you have seen rillettes on a French menu or a deli shelf and wondered what they are — this is the short answer, and how to enjoy them. Rillettes (say “ree-YET”) are one of the great everyday luxuries of French cooking: humble, generous and impossible to stop eating. What are rillettes? Rillettes are meat…
What ‘raw’ actually means on a honey jar, why Jarrah tastes like no other honey on earth, and which jar suits which job in the kitchen.
One is a dry spice-and-tea blend, the other arrives glossy with honey — the real differences between masala chai and sticky chai, and how to brew each.
June to August is Australian truffle season — and most of the national crop comes out of the ground near Manjimup, a few hours south of Perth.
White beans, duck confit, Toulouse sausage and a centuries-old three-town argument — everything you need to know about France’s greatest winter dish.
What foie gras actually is, how it’s made, duck versus goose, what ‘bloc’ means on the label — and how the French serve it.
One loud voice at a time: how to match crackers to cheese so the board sings — with our four Margaret River wine crackers, paired properly.
Anchors first, crackers second, gaps last — the foolproof grazing board formula that pairs French centrepieces with a Western Australian supporting cast.
What a terrine actually is, how it differs from pâté and rillettes, and the simple French ritual — thick slices, cornichons, no apology.