Pairings of the Month-October

Pairings of the Month-October

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This months pairing is our Garlic Olive Oil & Apple Cider Vinegar

Our Garlic Oil is our #2 seller! And if you love Apple Cider Vinegar than you will definitely love ours. It is aged in balsamic barrels for 6 months! Delicious!!

Radicchio Salad

  • 1 head radicchio
  • 1/4 head iceberg lettuce
  • 2 tomatoes sliced
  • 2 spring onions sliced thin
  • 2 tbsp sunflower seeds 
  • 8 oz Brie with peppercorns 
  • sea salt and freshly ground pepper
  • 5 tsp Garlic Oil
  • 2 tbsp apple vinegar
  • 4 tsp coarse-grain German mustard
  • 1 tsp German flower honey
  • sea salt and freshly ground pepper


  1. Grate the potatoes coarsely. You need to work fairly fast because the potatoes will start to turn brown quite quickly and you can’t rinse or store them in water, as you will wash away the starch needed to bind the galette.
  2. Drizzle half the olive oil into a large skillet and place over medium heat without allowing it to get hot enough to smoke. Once you have grated half the potato, or enough to cover the base of the pan to a depth of 3/4 inch, mix with half the chopped sage, and pat the potato down in the pan using a potato masher—this has a wide surface area and allows you to create a really even, flat pancake.
  3. Once the galette has begun to settle in the pan, start to add half the butter in very small pieces to the edges of the pan, letting it melt and run into the center, which will give a lovely nutty flavor to the potatoes.
  4. Cook for 8–10 minutes, until golden brown on the underside. Gently slide the galette onto a wooden board, then place the pan over the galette and invert the board so the galette is back in the pan, cooked side up. Cook for 8–10 minutes, until the underside is golden brown and crunchy.
  5. Remove the galette from the pan and keep warm while you 
grate and cook the remaining potato to make another galette.
Serve the galettes hot, cut into wedges.

The box also includes recipes for you to try at home