Roast chicken, creamy roasted polenta with Parmesan, raw and cooked turnips.
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It’s no surprise that both Australia and New Zealand would want to claim the Pavlova as something they have given the world. Let's discover how Sophia takes a spin at this delicious dessert!
Sophia Roe is a James Beard Award winning chef, writer, and Emmy-Award nominated TV host known for her distinct lens on honesty, diversity and inclusivity. Her innate passion for food has always been connected to an understanding—from a young age—that some people have access to nutritious foods, while others simply and problematically do not. This duality is the foundation for Sophia’s work: celebrating the beauty and art in cooking while creating resources to advance food justice, build more sustainable and equitable systems, and combat industry whitewashing.
I am simply proposing that creators do what they do best, and create content that’s thought-provoking, impactful, and important.
This simple roasted pollack and apple dish celebrates high-quality ingredients, cooked to perfection. King of Pippins apples are candied until soft and sticky, while the pollack is pan-cooked until golden-brown. Mirroring the honey notes and salty freshness of the chardonnay grape, this autumnal fish dish is ideal served with a glass of Perrier-Jouët Blanc de Blancs.
Aromatic herbs, fresh citrus and velvety mascarpone come together to create an elegant and sensual amuse-bouche. Created to perfectly complement the vivacity of Perrier-Jouët Blanc de Blanc, these Gaya Oysters by Chef Pierre Gagnaire are surprisingly simple to prepare, yet are sure to leave a lasting impression.
Celebrate the sweet flavors of winter with scallops cooked in clementine juice, and brought to life with a splash of Perrier-Jouët Belle Epoque champagne. The fattiness of the scallops, the delicate citrus notes of the orange, and the bitterness of Puntarella chicory work together to create a dish that is as complex as it is comforting.
Honey Glazed Grilled Tuna with Blistered Grape Tomatoes, Swiss Chard & Roasted Turnips with Perrier-Jouët Belle Epoque Rosé
Surf & Turf with Steamed Green Beans & Toasted Pecans with Perrier-Jouët Belle Epoque Rosé
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