Uluwatu Specialty Coffee

Bougatsa Cheese Pie (approx 220g)

Traditional Bougatsa-phyllo type of a pie from Serres filled with cheese, a must try.

Bougatsa Cream Pie (approx 260g)

Sweet, topped with cinammon. Traditional Bougatsa-phyllo type of a pie from Serres filled with custard cream, a must try.

Soft Cookie: Pecan & Caramel Bits

Homemade and baked fresh everyday. We use real premium butter, organic eggs.

Slow Cooked Buffalo & Brie Crispy Tacos (Spicy)

Three crispy corn tacos filled Buffalo Mporas cooked Slow & Low. Brie cheese melted, black beans and cabbage carrot mix. Served with three olives.

Beluga Lentils Salad

Beluga Lentils, dried tomato, spring onions, cucumber, feta cheese, a bit of salt. Together with Olive oil di Morea and Balsamic vinegar.

Seared Tuna Steak with homemade potato salad and grilled vegetables.

Tuna steak with Soy sauce and sesame . The homemade potato salad includes dried tomato, red onions, corn, coriander, parsley, mayo and spring onions. The grilled vegetables are expected to vary from: zucchini, colourful peppers, green peppers, mushrooms, yellow carrots, black carrots, orange carrots, sweet potato, shallots onions.. All our fish are sushi grade, kept for several days at -40C before controlled thawing. Contains lactose, sesame. On discount for all 2024

Wrap

Wheat flour tortilla, yogurt, cucumber, cherry tomato, cabbage carrot mix, avocado. Select from a range of meat or go vegetarian with extra grilled veggies.

Kumquat Squat, Ethiopia, Filter 250gr

Tasting Notes: Dried Apricot, Orange Confit, Milky Oolong, Nougat 2000 altitude. A very expressive natural Ethiopian that is very sweet from Esayas Beriso in Guji. Tasting like dried apricots, kumquat jam, milky oolong and nougat.

Honeymoon, Colombia, Filter 250gr

Tasting Notes: Honey, Lemon Peel, Rhubarb, Melon. 1900 altitude. One of our favourite washed Colombian of the year! A chiroso (native Ethiopian variety) that has all the qualities of a washed Ethiopian. Tasting notes of honey, lemon peel, rhubarb & melon. For this particular coffee, our filter & espresso roast is exactly the same as it performs fantastic for both.

Orange County, Costa Rica, Filter 200gr

Tasting Notes: Blood orange, rhubarb, white honey. We fell in love at the first sip of this coffee, an incredible natural red catuai from Finca Voo in Costa Rica. A very *clean* natural with tasting notes of blood orange, rhubarb and white honey.

Pastel Pear, Kenya, Filter 250gr

This is a beautiful clean and soft Kenyan profile that represents this year’s harvest. This lot is an AA from Gathaithi Cooperative. Tasting notes of pear, yellow plum and white currant.

Milky Cake, Colombia, Filter 250gr

This coffee is a cake in a cup. This is a truly special and unique coffee - we’ve never had anything similar before. Tasting notes of pistachio, cardamom, vanilla cake & chai.

Honeymoon, Colombia, Espresso 250gr

Tasting Notes: Honey, Lemon Peel, Rhubarb, Melon. 1900 altitude. One of our favourite washed Colombian of the year! A chiroso (native Ethiopian variety) that has all the qualities of a washed Ethiopian. Tasting notes of honey, lemon peel, rhubarb & melon. For this particular coffee, our filter & espresso roast is exactly the same as it performs fantastic for both.

Macarena, Honduras, Espresso 250gr

A unique Honduran coffee from producers Moises and Marysabel Caballero with a heavy and silky mouthfeel! Complex with tasting notes of dark berries, cherry syrup and milk chocolate.

Botanica, Colombia, Filter 250gr

A complex, yet clean and balanced Pink Bourbon washed from Jhoan Vergera. A very refreshing cup with tasting notes of verbena, florals and safran.

Coco Bongo Filter Colombia 250gr

This is a new harvest and refined version of the well known Coco Bongo! This harvest is produced by Finca Milan and tastes as delicious as previous ones. Full of fresh coconut, vanilla milkshake and pineapple juice.

Pink Balloon Filter Colombia 250gr

A juicy and complex Red & Pink Bourbon washed just like we love them. El Silencio Red is a part of Qima’s Micro Lots and Special Reserve Series and this is a classic profile that shines with tasting notes of blood orange, honey, raspberry and white flowers.

Pink Balloon Espresso Colombia 250gr

A juicy and complex Red & Pink Bourbon washed just like we love them. El Silencio Red is a part of Qima’s Micro Lots and Special Reserve Series and this is a classic profile that shines with tasting notes of blood orange, honey, raspberry and white flowers.

Rumba Filter Ethiopia 200gr

Our 5th year roasting anniversary coffee is here! We chose this special lot made by our partner and colleague that went to Ethiopia for a 2nd year to experiment with yeast and fermentation. The result is beautiful and cleaner than last year, super fruity with a silky body. This yeast assisted semi-anaerobic natural brings out jammy fruits, apricot and brown sugar as tasting notes.

Magnolia, Costa Rica, Filter 200gr

This particular lot from Finca Voo in Costa Rica has won first place in Cup of Excellence in the experimental category. This natural catuai tastes very unique for its varietal and process, it tastes like a washed bright African coffee! Full of currants, honeydew and florals.

IRFU Blend 250gr Espresso & Filter

ou can now brew the same coffee that keeps the Irish Rugby teams ticking. As the Official Coffee supplier to Irish Rugby we have been roasting quite a lot of coffee to keep the teams going over years, so much so that we developed our newest blend especially for Irish Rugby. This blend aims to give everything that Irish Rugby needs in a coffee, The IRFU Blend is full bodied, with a perfect balance of chocolatey sweetness and a vibrant finish. 35% El Salvador - Mamatita: Washed, Bourbon 35% Guatemala - La Soledad: Washed,Caturra 30% El Salvador - La Manuela: Natural, Icatu While components are subject to change, the target flavour profile of The IRFU Blend remains constant: Fruity, chocolatey, nutty.

IRFU Blend 1kg by 3fe, Dublin

You can now brew the same coffee that keeps the Irish Rugby teams ticking. As the Official Coffee supplier to Irish Rugby we have been roasting quite a lot of coffee to keep the teams going over years, so much so that we developed our newest blend especially for Irish Rugby. This blend aims to give everything that Irish Rugby needs in a coffee, The IRFU Blend is full bodied, with a perfect balance of chocolatey sweetness and a vibrant finish. 35% El Salvador - Mamatita: Washed, Bourbon 35% Guatemala - La Soledad: Washed,Caturra 30% El Salvador - La Manuela: Natural, Icatu While components are subject to change, the target flavour profile of The IRFU Blend remains constant: Fruity, chocolatey, nutty.

Hot Double Espresso

Hot Americano

Made with a double shot of espresso, 8oz cup

Hot Flat White

All coffees by default are made with a double shot of espresso.

Hot Cappuccino

All coffees by default are made with a double shot of espresso.

Hot Latte

All coffees by default are made with a double shot of espresso.

Hot Xl Latte (2 double shot)

Made with two double shot of espresso, 16oz cup

Hot Mocha Latte With Mellow Hot Chocolate

Made with a double shot of espresso, 12oz cup

Hot Raf Coffee

Sweet and creamy coffee with heavy cream. Choose your syrup

Xl Raf Hot Coffee

Your RAF in bigger size, with one double shot. Double cream, sugar and your choice on syrup.

Freddo Espresso

Made with double shot.

Iced Americano

Made with a double shot of espresso

Iced Flat White

Made with a double shot of espresso on top of milk

Iced Latte

Made with a double shot of espresso on top of milk, 12oz cup

Iced Xl Latte (2 double shot)

Made with two double shot of espresso on top of milk, 16oz cup

Iced Mocha Latte With Mellow Hot Chocolate

Made with a double shot of espresso and milk, 12oz cup

Espresso Tonic

Made with a double shot of espresso, ice and a bottle of your preferred Three Cents beverage.

Bumble Coffee

Fresh orange juice, your choice of syrup and espresso!

+Bumble Coffee

The Bumble Coffee + Passion Fruit!

Espresso Anana (new)

Orange juice, blended frozen pineapple, mango 1883 syrup, double shot of espresso.

Baileys Iced Latte

Large Cup 12oz. Alc 2.3%

Baileys Hot Latte

Large Cup 12oz Alc 2.3%

Baileys Americano Hot

Alc 2.3%

Baileys Americano Iced

Alc 2.3%

Baileys Hot Chocolate

Large Cup 12oz Alc 2.3% Hot Chocolate with Baileys

Baileys Iced Chocolate

Large Cup 12oz Alc 2.3% Hot Chocolate with Baileys

1. Cold Fresh Orange Juice

2. Cold Fresh Orange, Passion Fruit Juice

4. Orange, Banana, Mango, Passion Fruit 500ml

4.5 Our Two Legendary Smoothies Mixed (2X 500ml)

We make separately our legendary smoothies no4 and no5 and then we combine them. For two.

5. Orange, Pineapple, Strawberry, Passion Fruit 500ml

Oat Bar With Cacao, Peanut Butter, Seeds, Nuts, Chocolate Chips, Berries

110gr. Home made, full of energy bars

Three Energy Ball With Mellow Moroccan Mint Hot Chocolate

3x 30gr. Oat Energy ball with Mellow Moroccan Hot Chocolate, peanut butter, seeds, nuts, chocolate chips, berries, nuts

Granola Yogurt Pot

Croissant With Peanut Butter And Banana

Croissant Roasted Almond & Banana

Croissant With Bueno Chocolate And Fresh Strawberries

Croissant With Lemon Cream And Fresh Strawberries

Croissant Butter

Croissant Pistachio Dream

Croissant Crispy Caramel & Banana

Croissant Crispy Chocolate, Hazelnuts & Banana

Tuna Crispy Tacos (Spicy)

Three crispy corn tacos filled with spicy tuna, curry, black beans, avocado, cabbage, carrot, onions,corn. Served with olives on the side.

Slow Cooked Buffalo & Brie Crispy Tacos (Spicy)

Three crispy corn tacos filled Buffalo Mporas cooked Slow & Low. Brie cheese melted, black beans and cabbage carrot mix. Served with three olives.

Slow Cooked Mporas Buffalo with mushrooms risotto and grilled vegetables.

With pulled Mporas Buffalo, Slow and Low. Slightly spicy. Together with two sides: Risotto with mushrooms and grilled vegetables. The grilled vegetables are expected to vary from: zucchini, colourful peppers, green peppers, mushrooms, yellow carrots, black carrots, orange carrots, sweet potato, shallots onions. Gluten free, Lactose free. On discount for 2024.

Salmon Fillet with homemade potato salad and grilled vegetables.

Together with Indian-inspired chutney on the side (yogurt, spices) . The homemade potato salad includes dried tomato, red onions, corn, coriander, parsley, mayo and spring onions. The grilled vegetables are expected to vary from: zucchini, colourful peppers, green peppers, mushrooms, yellow carrots, black carrots, orange carrots, sweet potato, shallots onions. Contains lactose. Salmon fillet portion has skin on and is sous vide for two hours at 65C giving a juicy and pinky fillet. All our fish are kept for several days at -40C before controlled thawing. On discount for 2024

Seasoned Chicken Fillet with homemade potato salad and grilled vegetables.

Together with Indian-inspired chutney on the side (spicy 8/10). The homemade potato salad includes dried tomato, red onions, corn, coriander, parsley, mayo and spring onions. The grilled vegetables are expected to vary from: zucchini, colourful peppers, green peppers, mushrooms, yellow carrots, black carrots, orange carrots, sweet potato, shallots onions. We sous vide and then roast the Chicken Loin Fillet, making sure internally meets 75C minimum, being soft and keeping some level of juiciness. Contains lactose. On discount for 2024.

Seared Tuna Steak with homemade potato salad and grilled vegetables.

Tuna steak with Soy sauce and sesame . The homemade potato salad includes dried tomato, red onions, corn, coriander, parsley, mayo and spring onions. The grilled vegetables are expected to vary from: zucchini, colourful peppers, green peppers, mushrooms, yellow carrots, black carrots, orange carrots, sweet potato, shallots onions.. All our fish are sushi grade, kept for several days at -40C before controlled thawing. Contains lactose, sesame. On discount for all 2024

Double Donstie

Our classic Double Toasted hits a new level. The toast bread is replaced with a donut toast. Mayo, double cheese, double smoked turkey. Toasted but Donut.

Double Toasted

Toast with double cheese, mayo and your choice of cold cuts.

Gorgonzola Mushrooms Toast

Toast with cold cuts of your choice, cheese, mushrooms and gorgonzola spread

Avocado Toast

Wholegrain toasted, feta & dried tomato spread, cashew, sesame. We grind black pepper & bit of salt.

Organic Eggs On Toasts

Two toasts on mayo, cheese, your choice of cold cut and organic eggs sauted. We grind black pepper & bit of salt.

Croissant Sandwich

Croissant with Honey Mustard sauce, Cheese, Cucumber and your choice of cold cuts.

Croissant with salmon & egg

We grill the croissant, spread a lemon-vinegar sauce add cucumbers, smoked salmon and one egg sauté. We grind black pepper & bit of salt.

Baguette Chicken

Pecorino spread, dried tomato, chicken, cucumber, grana padano flakes, barbeque sauce. Smoked & black sea salt flakes

Baguette Mushrooms & Chicken

Brown Baguette toasted, cheese, mushrooms with cream, chicken, greens, thousand islands sauce. Smoked & black sea salt flakes

Frankfurter Chicken Spicy (new)

Cheddar Spread, cheese, Salsa di Fuoco, chicken sausage, onions, Sriracha. All inside a pretzel panini.

Frankfurter Chicken Original

Cheddar Spread, Cheese, Caramelised onions, Chicken sausage, mustard, cabbages & carrots, thousand island sauce. All inside a pretzel panini.

Frankfurter Chicken Tinga (new)

Cheddar spread, cheese, Tinga Chicken (Tinga contains pork bacon, sweet peppers & chicken), corn, Chicken Sausage. All inside a pretzel panini.

Deli Sandwich

Meat from our Deli Corner, your choice of spread, tomato, onions, cheese. Inside a stone-baked Rye bread, toasted.

Salad Make Your Own

Greek Salad

(Base: tomatoes), cucumber, feta, olives (with stone), onions, green peppers, oregano smoked sea salt and extra Olive Oil di Morea

Salad Quinoa Queen

(Base: Quinoa), Yogurt (spices), Black beans, Chikpeas, Edamame, Tomatoes , Artichokes, Cashew, Olive oil di Morea. We grind black pepper & bit of salt.

Salad Tuna Tricolour

(Base: tomatoes), Yellow, Orange and red sweet peppers, Olives, Corn, Spicy Tuna, Black beans, Cucumber, Olive Oil di Morea.

Salad Padang Padang

(Base: Greens), Chicken, Corn, Cashew, tomatoes, Cucumber, Pomegranate, Salad, Grana Padano Cheese. Sweet Chili Sauce and Olive Oil di Morea

Salad Protein Boost

(Base: Greens), Extra Tuna Spicy, Cheakpeas, Black beans, Mushrooms, Egg sauted, Olives with stone, olive oil di Morea. We grind black pepper & bit of salt.

Beluga Lentils Salad

Beluga Lentils, dried tomato, spring onions, cucumber, feta cheese, a bit of salt. Together with Olive oil di Morea and Balsamic vinegar.

Soft Cookie: Pecan & Caramel Bits

Homemade and baked fresh everyday. We use real premium butter, organic eggs.

Ice cream sandwich salted caramel & choco: 6 in a box

Panna Cotta With Forest Fruits

Six mini brownies

Mini Pancakes with Red Fruits

12 mini pancakes, with lemon-yogurt and strawberries, raspberries, blueberries (on availability).

Hot Chocolate Drink Sea Salt

12oz

Hot Chocolate Drink Moroccan Mint

12oz

Iced Chocolate Drink Sea Salt

12oz

Iced Chocolate Drink Moroccan Mint

12oz

Baileys Hot Chocolate

Large Cup 12oz Alc 2.3% Hot Chocolate with Baileys

Baileys Iced Chocolate

Large Cup 12oz Alc 2.3% Hot Chocolate with Baileys

Jackpot Derby

Organic Bio. A virtuous blend of rich organic black tea, fruity fig and hints of leather and smoke

Hunky Dory Breakfast

Deep Asana

Les Metroflies

Organic Bio. An ambrosial blend of organic black tea, cocoa, sweet orange and bits of creamy vanilla

Hariman Classic Chai

Οrganic Bio. An energising organic chai made of traditional warming spices and smooth black tea

Three Cents Tonic Water 200ml

“ Three Cents Tonic Water was created to elevate your gin & tonic experience to new heights. It is produced by combining the finest spring water with high quality natural quinine with very little natural aromas so as to maintain the aromatic profile of each gin. Like all Three Cents sodas the Tonic Water is created by pumping carbon dioxide into the drink at high pressure so as to remain extra fizzy for a longer period of time. The drawing of the cinchona tree on the label highlights its main ingredient and origin.”

Dry Tonic Water 200ml

“Light as a feather, but without compromising in character and flavor, Three Cents Dry Tonic combines the finest spring water with high quality natural quinine and the delicate lemony aromas of selected citruses and botanicals. Ideal partner to your vodkas, London Dry gins and crafted white spirits, this light tonic water with less calories offers you all the flavor with no guilt. So, if you absolutely love your long drinks but you wish to trim down the calories switch to diet tonic water and avoid the extra sugar intake.”

Aegean Tonic Water 200ml

“In order to enhance the flavor of their tonic with the spirit of the Mediterranean, Three Cents came up with a truly authentic product. A Greek tonic that could be enjoyed alone as a beverage or as a mix for long drinks and cocktails, Aegean Tonic. Three Cents Aegean Tonic Water is as light and refreshing as the Mediterranean Sea breeze. A pleasant revitalizing tonic water made by high quality natural quinine, cucumber, basil and other herbs, spices and citruses from the Greek land. A tonic water so invigorating and sharp that will bring your long drinks and cocktails to life.”

Pink Grapefruit Soda 200ml

“The Pink Grapefruit Soda is a premium drink that was crafted for making the original Paloma. By combining the aromatic essence and flavor of fresh fruits, Three Cents have succeeded in creating a supreme pink grapefruit soda beverage with an intense and complex aroma standing out in long-drinks and other cocktail recipes. Three Cents Pink Grapefruit Soda is made of carbonated spring water and pink grapefruits. It is a gluten free pink soda also suitable for vegans. This pink fizzy beverage carries the drawing of a dove on its bottle, also known as Paloma.”

Mandarin & Bergamot Soda 200ml

“ Two years after the successful launch of Three Cents products, Three Cents decided to introduce to the market a new premium soda that has been in their hearts and minds since day one, The Mandarin & Bergamot Soda. The idea behind the Three Cents Mandarin & Bergamot Soda was to embody the freshness and complexity of the most unique Mediterranean citrus in one extraordinary soda. So, they’ve decided to combine the refreshing flavors and scents of aromatic bergamot and zesty mandarin along with other flavorsome natural ingredients and carbonated water so as to maintain its long lasting effervescence and create one of the most precious premium mixers in the market.”

Cherry Soda 0% Sugar 200ml

“ Three Cents Cherry Soda brings back the nostalgic appeal of crafted cherry syrup as a vintage offering in soda fountain bars of the 30s. By captivating the precious almond aroma of the kernels and the floral and fruity notes of wild cherry bark, we have perfectly delivered the complex, sweet, ripe and dry flavors of the fruit in a unique soda drink, ideal for your slings, smashes and floats. Three Cents Cherry Soda is a naturally flavored soda water made of carbonated water and wild cherry adding an extra kick to your cocktails.”

Sparkling Lemonade 200ml

“Three Cents Sparkling Lemonade combines the warm and sweet undertones of Mediterranean lemons, with the tangy and slightly fermented aromas, of the highly prized by chefs and bartenders, Australian finger lime. This distinctive lemon fizzy drink was created to accompany your best fruit cups and boozy lemonades with its characteristic sharpness, but also to be enjoyed as a refreshing soft drink on its own. Bringing a revolution in soda beverages, Three Cents welcome you to enjoy your favorite sparkling water with the fresh essence of lemon and citrus notes in every sip.“

Lemon Tonic 200ml

“The main idea behind Three Cents Lemon Tonic was to highlight the 3 Greek varieties of lemons and create a genuinely refreshing tonic water for your cocktails and long drinks. By blending the aromas and flavors of yellow lemons, limes and bitter oranges from the Mediterranean region, high quality natural quinine and carbonated spring water, they have managed to create a lemon tonic unlike any other.“

Ginger Beer (0% Alc)

“The Ginger Beer is one of the smoothest sodas in existence, an indispensable bar mate for the bartender. It is a naturally sweetened, non-alcoholic beverage with fresh ginger and spices combined with carbonated natural spring water perfect for punches, non-alcoholic cocktails and mules. Three Cents Ginger Beer, made of fermented ginger from India is a delicious choice for those who love fresh ginger itself and enjoy its long-lasting spicy aftertaste.”

Pineapple Soda

“Created to spotlight the tropical aromas of fresh, ripe pineapples, sourced from the Caribbean and South America, our newest addition to the Three Cents Signature Collection is brimming with strong beach vibes. Add a fizzy splash of our Pineapple Soda to elevate your Tiki concoctions and long drinks with rum – or just enjoy on its own, preferably under the nearest palm tree, with its warm, tropical flavour enveloping your body.”

Plastic Bottle Water 500ml

Perrier Original 250ml Can

Perrier Lime 250ml Can

Perrier Magnetic Juice Peach & Cherry 250ml Can

Ecuador 85% Mellow Chocolate

53gr. Our two-ingredient Camino Verde bar is our darkest chocolate bar on 85% cocoa. It is made of just cocoa beans and cane sugar. Made from cocoa beans of Ecuador and it comes out as a very earthy and balanced chocolate bar bringing in taste notes of fudge, almonds and flowers. Made in Copenhagen.

70% Kokoa Kamili, Tanzania

Chocolate Bar 53gr. A gentle chocolate bar with tasting notes of apricot, coffee and mandarin. We source the cocoa beans from the social cooperative Kokoa Kamili, based in the Tanzanian village of Mbingu. Fermented for 6 days in 3-tier wooden boxes. Gently roasted and slowly conched, promoting the natural qualities of the cocoa. All hand-crafted in Copenhagen. Cocoa formulation 70% trinitario cocoa. Ingredients Cocoa beans & cane sugar.

Black Oats, Fields Of Denmark

Chocolate Bar 53gr. A generous chocolate bar with mineral-rich sea salt flakes. We source the cocoa beans for this bar from the social cooperative Kokoa Kamili in Tanzania. Handcrafted, gently roasted and slowly conched, enhancing the natural qualities of the cocoa. Once the chocolate is tempered and in the mold we add unrefined mineral sea salt from the Kattegat Sea. Ingredients Cocoa beans, cane sugar & sea salt. Key procedures Pure sea water of the Kattegat Sea is seethed in large iron pans, and the flaky crystals are carefully dropped on the back of the freshly-tempered chocolate bar. Hand-crafted in Copenhagen.

Seaweed, Kattegat

Cocolate Bar 53gr. A daring chocolate bar with umami & natural sea minerals. We source the cocoa beans for this bar from the social cooperative Kokoa Kamili in Tanzania. Handcrafted, gently roasted and slowly conched. Once tempered and in the mold, we add wild Nordic sea belt seaweed from the Kattegat Sea providing umami and natural mineral sea salt to this bean-to-bar chocolate. Ingredients Cocoa beans, cane sugar & wild seaweed. Key procedures Freshly harvested sea belt seaweed is sun-dried by the Kattegat Sea, ground and added to the tempered chocolate bar. Cocoa formulation 70% trinitario cocoa. Hand-crafted in Copenhagen.

Olive Oil, Alentejo Portugal

Chocolate Bar 53gr. A smooth chocolate bar with a surprising mouthfeel. We source the cocoa beans for this bar from the social cooperative Kokoa Kamili in Tanzania. A blend of Picual, Koroneiki, Arbosana & Arbequina olive oil varieties from Alentejo, Portugal, are infused in to this bean-to-bar chocolate bringing out floral and fruity tasting notes. Ingredients Cocoa beans, cane sugar & olive oil. Key procedures Olive varieties of Picual, Koroneiki, Arbosana & Arbequina grown in Alentejo, Portugal are cold-pressed into the single origin olive oil named "Olivais do Sul". At Mellow we blend the olive oil in gentle amounts into our Kokoa Kamili chocolate to create a chocolate with a whole new mouthfeel. Cocoa formulation 63% trinitario cocoa - 10% olive oil.

Chasen Blonde

Olive Oil di Morea, 500ml

PDO Kalamata, Greece. A Single Estate & Single Variety awarded Extra Virgin Olive Oil with only 0.2 Acidity. Gold Award Berlin 22. The last harvest (Oct-Noc 2022) gave a rich in Polyphenols & Hydroxyritol Olive Oil (multiple to the base-limit to be claimed as health-protective). The harvest and cold extraction are happening the same day, with extra care for the olives not to be hurt. The extraction is carefully monitored with temperatures below 27 C and duration of less than thirty minutes. Stored in stainless still nitrogen filled tanks and transferred in covered glass bottle to protect from sun and oxidisation. Di Morea is the effort of a family owning land at South Messinia, Trifilia hill at an altitude of 700m that practise organic farming. The olive oil is tested for 194 Pesticides and its award-winning taste is the result of the microclimate, the Koroneiki varietal and the careful harvest & extraction process.

Smoked Buffalo Ribeye Cold Cuts 100gr -Mporas

Smoked Slices for Platter or Sandwich. Kerkini’s Water Buffalo boneless ribeye, one of the best meat cuts, is smoked with natural beech wood and, combined with local aromatic herbs, creates outstanding taste. It is low in fat, and rich in iron and protein content. Mporas Farm is located in Lake Kerkini, Serres, Greece. A family run business, with their own livestock, butchery and modern factory to recreate traditional greek recipes for cold cuts.

Smoked Buffalo Pastrami Cold Cuts 100gr -Mporas

Smoked Slices. This famous cold cut, with its excellent flavour and texture, with the addition of fine spices and dry coriander, it offers a delicious culinary proposal. Kerkini’s Water Buffalo Pastrami is low in fat, contains no sugar, and is rich in protein. .Mporas Farm is located in Lake Kerkini, Serres, Greece. A family run business, with their own livestock, butchery and modern factory to recreate traditional greek recipes for cold cuts.

Traditional Buffalo Sausage 250gr -Mporas

Using a traditional Greek recipe from our region, Kerkini, we made a unique sausage from 100% buffalo meat. Special vegetables such as Greek onion and garlic, as well as the combined herbs, create a flavourful sausage that both tastes and smells of Greece. Mporas Farm is located in Lake Kerkini, Serres, Greece. A family run business, with their own livestock, butchery and modern factory to recreate traditional greek recipes for cold cuts.

Chai Tea Syrup 1883 1lt

With its intense aroma of chai spices, Chai Tea 1883 syrup captures all the authenticity and flavour of exotic spices with notes of black tea, ginger, cinnamon, cardamom and cloves. Chai Tea 1883 syrup is made from carefully selected ingredients including natural cane sugar and our secret ingredient, pure Alpine water. ALL THE AUTHENTICITY AND FLAVOUR OF EXOTIC SPICES WITH NOTES OF BLACK TEA, GINGER, CINNAMON, CARDAMOM AND CLOVE. Made in France

Cane Sugar Syrup 1883 1lt

With its sweet scent of fresh sugar cane, Cane Sugar 1883 syrup offers the authentic, pure intensity of sugar. Cane Sugar 1883 syrup is made from carefully selected ingredients including natural cane sugar and our secret ingredient, pure Alpine water. THE AUTHENTIC, PURE INTENSITY OF CANE SUGAR. Made in France

Yuzu lemon Syrup 1883 1lt

With its tangy aroma of fresh citrus fruit and its strong notes of grapefruit and lime, Yuzu Lemon 1883 syrup distils a sour and sweet citrus taste with notes of mandarin and lemon. Yuzu Lemon 1883 syrup is made from carefully selected ingredients including natural cane sugar and our secret ingredient, pure Alpine water. A SOUR AND SWEET CITRUS TASTE WITH NOTES OF MANDARIN AND LEMON. Made in France

Elder Flower Syrup 1883 1lt

Recalling the delicate scent of freshly picked elderflowers, Elderflower 1883 syrup is characterized by a taste that is both sweet and floral, enhanced by intense notes of lychee. Elderflower 1883 syrup is alcohol-free and made from carefully selected ingredients, including natural cane sugar and our secret ingredient, pure Alpine water. A FLAVOUR THAT IS BOTH SWEET AND FLORAL, ENHANCED BY INTENSE NOTES OF LYCHEE. Made in France

Noisette Syrup 1883 1lt

Made in France

Lime Syrup 1883 1lt

Made in France

Cherry Blossom Syrup 1883 1lt

Made in France

Amaretto Syrup 1883 1lt

Made in France

Almond Syrup 1883 1lt

Made in France

Coconut Syrup 1883 1lt

Made in France

Lune (EN) - Kate Reid

The ultimate guide to baking the world’s best-loved pastry. This special, limited edition of the debut cookbook from Lune, the world-renowned croissant bakery in Australia, comprises a luxurious slipcase, featuring holographic foil and ribbon, and contains a 272-page cookbook and an exclusive 48-page anniversary lookbook celebrating the first 10 years of Lune. Both hardback volumes feature holographic foil and stunning colour photography throughout. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as ‘the best croissant in the world’ since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune’s pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner. With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.

Oren (EN) - Oded Oren

Hot Dinners Best Cookbooks of 2022 In Oren, Oded Oren celebrates Tel Aviv with simple, seasonal recipes which play tribute to every ingredient. The modern cultural hub of the Middle East, Tel Aviv, provides a true East-meets-West juncture. The simplest way to describe the food is flavours of the Mediterranean mingled with accents of the Middle East. From Tamworth pork chop with confit garlic and preserved lemon and monkfish with Libyan chraime sauce, to grilled butter beans with barrel aged feta and slow roast tomatoes, to cherries with green chillies, almonds and fresh herbs, Oded's food speaks of his journey as a chef as well as the constant inspiration that springs from his native Tel Aviv. With stunning photography, this book is perfect for novice and keen cooks alike.

The Spanish Home Kitchen - Jose Pizarro

Hot Dinners Best Cookbooks of 2022 "Full of food that I want to eat, have to cook, and makes me happy just to think about. Quite simply, I love it. I can't see how anyone wouldn't. Frankly, I could cook from this book non-stop." – Nigella Lawson A collection of over 80 best-loved recipes from the heart of chef José Pizarro's Spanish family home. In The Spanish Home Kitchen, José Pizarro travels back to his mother’s house to draw inspiration from the flavours he grew up with, and shares over 80 of his favourite recipes, gathered from all over Spain. José Pizarro grew up in central-western Spain, in the tiny village of Talaván. His family had been farmers for generations and he spent his childhood on his parent’s farm, helping his father produce vegetables, dairy products and different meats. Life in this small village centred on dinner, with great recipes passed from generation to generation through his grandmother, to his mother, and now him. Recipes include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid with Caramelised Fennel and Onions and Lemon and Parsley Dressing; Cherries in Aguardiente Syrup with Pistachio Ice Cream. From nostalgic childhood favourites that his mother fed the family, to more modern recipes with his Spanish twist, there’s a recipe here for everyone.

Tava (EN) - Irina Georgescu

WINNER OF THE 2023 JAMES BEARD AWARD FOR BEST BAKING AND DESSERTS BOOK “A joy and an education. Irina Georgescu has disentangled the strands woven into Romanian cooking and identity and she has done so deliciously, through glorious cakes, pies, strudels and doughnuts. Cook, eat, learn.“ – Diana Henry “I am such a huge admirer of Irina Georgescu in general, and of this extraordinarily impressive and important book in particular. A must-have, not just for enquiring bakers but, crucially, for all those interested in the context and evolution of culinary culture.” – Nigella Lawson Tava is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. The author’s aim is to also share the story of those dishes that have come to represent the identity of different cultural communities across the country. Tava means tray in Romanian, a metaphor for how a whole culinary landscape is presented to the reader. You will find Armenian pakhlava, Saxon plum pies, Swabian poppyseed crescents, Jewish fritters, and Hungarian langoși alongside plăcinte pies, alivenci corn cake, strudels and fruit dumplings. Rice or pearl barley puddings, doughnuts and gingerbread biscuits come with their own story, while chocolate mousses, meringues in custard sauce and coffee ice cream introduce you to the glamour of famous Romanian and Eastern European pastry shops. The book is written with integrity and respect towards this rich heritage connecting the past with a present which can be encountered by the reader when travelling in Romania. The recipes are easy to follow, beautifully photographed, and tempt the reader to embrace the unfamiliar as much as the familiar, while enjoying their comforting and homely feel.

Kin Thai - John Chantarasak

Hot Dinners Best Cookbooks of 2022 "A gorgeous book, alive with colour and flavour, a dizzying marriage of Thai flavours and techniques with British ingredients. John Chantarasak demystifies and encourages, making his electrifying dishes accessible to all. Love it." – Marina O’Loughlin, The Sunday Times Food Critic "An innovative and beautiful book full of mouth watering recipes. The best introduction to cooking Thai food at home from my favourite new chef." – Jessie Ware "John is a talented chef, with a natural ability to produce thoughtful, delicious Thai food, and... has made a real contribution to the Thai food scene in the UK and beyond. So it's no surprise to open this book and find it full of insight and winning recipes - have it in your kitchen, you won't be disappointed!" – Andy Oliver, Chef Patron, Som Saa Kin Thai translates as 'Eat Thai' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics. Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites – from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham). As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours.

On the Himalayan Trail (EN) - Romy Gill

Winner of the 2023 International Association of Culinary Professionals Award for best Culinary Travel Cookbook 'The heart and soul of beautiful Kashmir is in every single recipe. Simply stunning.' – Gordon Ramsay In On The Himalayan Trail Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh’s unique and tantalising cuisine sharing over 80 extraordinary recipes that can be recreated in your own home kitchen. With everything from Shammi Kebabs (minced lamb patties) to Wagen Pakora (deep fried aubergine in gram flour) for Nashta (starters) succulent meat curries like the Kashmiri Rogan Josh or Gustaba (lamb meatballs cooked in a yoghurt gravy); to aromatic vegetable dishes such as the Kanguch yakhni (morels cooked in spicy gravy): these recipes shines a light on the magnificent, little-known cuisine of Kashmir and Leh, celebrating its land, its ingredients and its heritage. Kashmiri cuisine is one of the most delectable cuisines in India. Heavily influenced by Mughal, Persian, Afghan and Central Asian styles of cooking, it offers up a diverse range of dishes, displaying and revelling in a fusion of flavours and influences. Increasingly difficult to access due to the political uncertainty in the region, it’s more important than ever to share and preserve Kashmir’s secrets and traditional methods of cooking. Set to the backdrop of the snow-capped Himalayas, with stunning travel photography throughout, this first-of-its-kind book, offers an intimate window into the life and the history of the Kashmiri and Ladakhi people, and why food is at the heart of this incredible place.

Black Sea (EN) - Caroline Eden

Winner of the Art of Eating Prize 2020 Winner of the Guild of Food Writers' Best Food Book Award 2019 Winner of the Edward Stanford Travel Food and Drink Book Award 2019 Winner of the John Avery Award at the André Simon Food and Drink Book Awards for 2018 Shortlisted for the James Beard International Cookbook Award 'The next best thing to actually travelling with Caroline Eden – a warm, erudite and greedy guide – is to read her. This is my kind of book.’ – Diana Henry 'A wonderfully inspiring book about a magical part of the world' – Viv Groskop, author of The Anna Karenina Fix ‘Part travelogue, part recipe book, this is a love letter to “the sea that welcomes strangers”, soaked in colour, history, myth and the flavours of many cultures.’ – Nick Hunt author of Where the Wild Winds Are This is the tale of a journey between three great cities – Odessa, built on a dream by Catherine the Great, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon. With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odessa to Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odessa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.

Hoppers: The Cookbook from the Cult London Restaurant (EN)

The Times Top 10 Best Food Books of 2022 Financial Times Top 3 Best Books of 2022: Food and Drink The Independent 10 Best Cookbooks of 2022 The Telegraph Autumn 2022 Best Cookbooks Hot Dinners Best Cookbooks of 2022 "A beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years. Eclectic, interesting and above all else, super-tasty. A must-have for anybody who has an interest in the world of food." – Tom Kerridge "How lucky are we to have Hoppers! First the restaurants, now the book, giving... a taste of the incredible riches of Sri Lanka. The recipes and the photos have such a transportive power. I love everything! But first on my list to try is the Hot Butter Squid, followed by an epic Buriani." – Yotam Ottolenghi Welcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka. Serving up the best of Sri Lankan cooking, Hoppers: The Cookbook showcases signature recipes from the cult London restaurants, while also going beyond their four walls to explore the dishes, places and people that inspired them. The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. From spicy devilled dishes to crab kari (curry), crunchy deep-fried mutton rolls, dosas and sambols, kalupol chicken and satisfyingly rich kothu roti, Karan Gokani explores the classics as well as new recipes developed at Hoppers restaurants. Stunning location photography, glorious food, warmth, personality and generosity suffuse the pages of this cookbook – join the Hoppers family in a personal and vivid journey exploring and celebrating the food from this extraordinary island.

The Italian Pantry (EN) - Theo Randall

Hot Dinners Best Cookbooks of 2022 The Times Best Food Books of 2022 "I love this book, full of joyfully simple, scrumptious, honest cooking – Theo has created the most delicious dishes. You won’t be able to resist." – Jamie Oliver "Theo Randall’s Italian food is some of the best I’ve ever eaten." – Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph Elevate your cooking and eating the easy way with The Italian Pantry. World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you’ll delight in Theo’s take on the very best of Italian home cooking. Packed with flavour and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients.

Mushrooms (EN) - Martin Nordin

The 70 vegetarian recipes in Mushrooms applaud the versatility of this classic ingredient. Bestselling author of Fire, Smoke, Green, Martin Nordin, showcases creative and varied ways that mushrooms can be served. From soups and stews, to dumplings, pizzas and pickles, all the recipes draw inspiration from around the world. Mushrooms features stunning photography, some of which were taken by the author, as well as stylish illustrations.

Acquacotta (EN) -Emiko Davies

Discover the cuisine of a secret part of southernmost Tuscany, known as La Costa D’Argento — the silver coast, in the second edition of Acquacotta. In this cookbook, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family’s best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano. It is a celebration of the region that's named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, its rolling hills, long beaches, overgrown fig trees, rambling vineyards – and rich culinary history. The latest iteration of Acquacotta features a beautiful new cover and a vegetarian and gluten-free index that highlights a different side to Italian cuisine. In words and pictures, Emiko guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella. Plus, of course, the book’s namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place.

Recipes from Andalusia (EN) - Jose Pizzaro

Recipes from Andalusia is a culinary exploration of Andalusia, a place where the past and modernity blend together to form a rather magical destination. Not just a feast for the eyes, Andalusia is also a food-lover's paradise. In Recipes from Andalusia, award-winning chef José Pizarro takes readers on a journey through it's most delicious dishes. Many of the dishes go back to Moorish times – or earlier – and each of the eight provinces has their own special dish. Try your hand at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather boozy Barbary fig margarita. Written in José's signature fuss-free style, this is genuine, bold-tasting Spanish food, easily made at home. A beautiful keepsake that provides an impressive, fresh look at the region's cuisine and set to the backdrop of beautiful location shots, Recipes from Andalusia is a must for anyone who loves authentic, simple Spanish food.

Vietnamese Vegetarian (EN) - Uyen Luu

Vietnamese Vegetarian showcases over 80 of the tastiest vegetarian Vienamese recipes from Uyen Luu. From quick dishes such as Sweet Potato Noodles with Roasted Fennel and Sweetheart Cabbage and Omelette Banh Mi, to dishes fit for a feast such as Mushroom and Tofu Phở and Rice Paper Pizza, as well as sweet treats like Rainbow Dessert and Lotus and Purple Sweet Potato Rice Pudding, there is a vast array of dishes for any occasion. With tips and tricks on how to adapt the recipes to use alternative ingredients, this is bound to be everyone’s go-to book on vegetarian Vietnamese food.

Recipes from Rome (EN) - Katie and Giancarlo Caldesi

Recipes from Rome is a culinary exploration of Rome, Italy’s capital and one of the world’s most loved cities, with its iconic landmarks and neighbourhood trattorias. Husband and wife team Giancarlo and Katie Caldesi unearth Rome’s hidden gem recipes that have been handed down through generations, as well as new, exciting dishes inspired by Romans from all walks of life. The duo present their interpretations of classic dishes, like Katie's Spicy Cheese and Pepper Pasta, alongside family favourites, such as Sea Bass with Parma Ham and Sage. Collaborating with Rome's best chefs, they also share modern recipes like Fiery Hot Chilli Sorbet that reflect the heat and colour of this bustling city. Recipes from Rome is a beautiful keepsake that provides an impressive, fresh look at the city's cuisine that is sure to inspire and surprise. Recipes from Rome is the first volume in Hardie Grant’s Eat Around Italy series, celebrating Italian cuisine at its best.

Smith & Daughters (EN): A Cookbook (That Happens to be Vegan)

A refreshed edition of Smith & Daughters: A Cookbook (That Happens to be Vegan) featuring a collector's cover and a new introduction from groundbreaking chef Shannon Martinez. With more than 50,000 copies sold since it was first released in 2016, this is an essential cookbook for vegetarians, vegans and anyone who is veg‑curious. The guide to meat-free innovation features 80 delicious Spanish-influenced vegan recipes, from chorizo, meatballs and cheese to tuna and prawns, plus tantalising desserts and drinks. Based on the landmark Melbourne restaurant of the same name – dubbed "one of the coolest vegan restaurants in the world" by Condé Nast Traveler – this modern classic will challenge your preconceptions of vegan food. Smith & Daughters: A Cookbook (That Happens to be Vegan) offers party friendly, plant-based recipes everyone can enjoy.

The Amalfi Coast (EN, compact) - Katie and Giancarlo Caldesi

Illustrated with stunning photographs, The Amalfi Coast is a glorious and decadent celebration that captures the elegance and glamour of this favourite destination. Join Katie Caldesi and her husband Giancarlo in The Amalfi Coast as they tackle the daring driving, precariously perched restaurants and hidden back alleys in search of the food that defines the area. The Amalfi coast is one of Italy’s magical spots: a sun-drenched land that looks like a glamorous film-set, bursting with lemon trees, breath-taking scenery and food fit for a king. From Positano to Ravello, be inspired by Katie’s recipes, as well as the quirky locals she meets along the way. Feast on crispy pizza garnished with clouds of creamy mozzarella and fresh basil, delicious pastas drenched with tomato sauce and fresh seafood, and homemade tarts that taste like they’re straight out of nonna’s kitchen.

Thali (EN) - Maunika Gowardhan

'I would pretty much cook anything @cookinacurry told me to.' - Mindy Kaling Selected for Jamie Oliver's Cookbook Club In Thali Indian cook and social media star Maunika Gowardhan serves up over 80 easy and accessible recipes that show you just how simple it is to create a Thali at home. The word 'Thali' refers to the way meals are eaten in India; where a mixed selection of delicious dishes are served together on one platter. They offer a wonderful way to experiment with Indian flavours and dishes and to discover the rich and diverse range of this cuisine. From familiar and classic Indian dishes like Tadka Dal and Matar Paneer alongside less familiar ones such as Pomegranate Spiced Chicken and Konkani Jackfruit Stir-Fry, these recipes will encourage you to explore the varied and vibrant range of food, flavours and textures across the Indian subcontinent, and give you the confidence and skill to create your own perfect thali. Featuring a thali inspiration section at the end which showcases four stunning regional thalis to recreate at home, as well as menu ideas to help you mix and match recipes as you like, Thali is a joyful and creative approach to Indian home-cooking that will excite and inspire.

My dog Eats Better Than Me (EN) - Fiona Rigg

My Dog Eats Better Than Me is 60 recipes of healthy meals and treats for dogs. My Dog Eats Better Than Me is for dog lovers who understand that dogs are family and deserve to be catered for accordingly with nourishing, considered meals and treats, from biscuits to main meals, from puppies to doggie celebrations. In this fully photographed, beautiful book (starring a cast of pooches, big, small and in-between), authors Fiona Rigg and Jacqui Melville offer tips on dog nutrition, ingredients to use (and avoid) and storage tips as well as easy visual recipe references for people who are looking to create a homemade diet for their dog with specific attributes (such as vegan, low calorie, digestive aid, and calming). My Dog Eats Better Than Me also offers a bonus chapter on wellness that includes doggie yoga and spa treatments.

Vietnamese (EN) - Uyen Luu

Selected for Jamie Oliver's Cookbook Club In Vietnamese, Uyen Luu demonstrates that Vietnamese food is just as easy to whip up as a bowl of pasta – all you need is a good bottle of fish sauce and a little enthusiasm! Uyen shares over 85 of her tastiest recipes – some traditional, some with a modern twist – using ingredients that are available at your local supermarket. Recipes include noodle soups, salads, family-style sharing plates, one-pot wonders and dinner-party showstoppers, which are all easy to prepare, adapt and enjoy. The recipes are impressive yet simple: try the Crispy Roast Pork Belly; Sea Bass in Tomato, Celery & Dill Broth; or Fried Noodles & Greens. Vietnamese is filled with fuss-free, delicious recipes that are quick to prepare, and will have you eating Vietnamese meals on a regular basis.

The Beauty Chef Gut Guide - Carla Oates

The Beauty Chef Gut Guide is a compelling resource for people who want to improve their gut health, as well as better understand the science underpinning the link between gut and skin health. Beautifully photographed, it features over 90 recipes with weekly meal plan guides in a 28-day program for repairing and reprogramming your gut, to improve your skin and your general wellbeing. Sample recipes – across breakfast, lunch and dinner – include Baked salmon, tomato and fennel; Coconut crepes; Chicken sage and buckwheat risotto; Lemongrass kaffir lime salmon cakes; Panfried cauliflower gnocchi; Swedish meatballs; and Tamarind fish curry; and Vanilla cardamom chia puddings. In addition to recipes and information about repairing your gut, it covers broader advice for wellbeing, from the importance of natural cleaning products to subjects such as mindfulness and yoga.

Sweet Salone (EN) - Maria Bradford

As a small country on the west coast of Africa, throughout its history Sierra Leone has always embraced diversity – and this willingness to discover and grow has shaped Sierra Leone’s rich food culture. Forged by history, people and place, the cuisine is completely unique. Maria Bradford’s recipes, inspired by her grandmother’s cooking, have at their heart the traditional meals of Maria’s childhood, introducing delicious Afro-fusion dishes and flavours. Characterised by key ingredients including tamarind, beans, sesame seeds, mango, chilli and pineapple, in Maria's hands these ingredients become something truly special. Moreover, she tells the story of the cuisine and the people, shedding light on everyday life through exclusive location photography. Through her evocative writing and innovative dishes that draw on tradition while melding contemporary influences, Maria's Sweet Salone is a stunning culinary dive into recipes and a culture unmatched anywhere in the world.

Simply Scandinavian (EN) - Trine Hahnemann

Simply Scandinavian is a beautifully inspiring collection of easy and delicious recipes. In a nod to the Scandinavian way of eating, the book offers over 80 unpretentious and straightforward dishes with a focus on ease of cooking and seasonality. By showing just how achievable it is to get amazing flavours out of a handful of good ingredients, Trine creates solutions for easy breakfasts, mid-week meals and simple but impressive ways to entertain family and friends. This is an uncomplicated and greener way to cook and eat, from an expert in Scandinavian cookery.

Spice Kithcen (EN) - Sanjay Aggawal

The best way to increase flavour in a dish is to add spice. And it doesn’t have to be complicated – including one spice blend can elevate an ordinary recipe to an instant crowd pleaser. Most of us have a few unused spice blends in the back of the cupboard because we only cook with them for one particular dish. Or we feel a bit overwhelmed by the myriad spices in the supermarket, not knowing which ones marry together to create the best flavour. Sanjay's Spice Kitchen is here to demystify spices, reassuring you that you don’t need endless time, fancy equipment or a full storecupboard to create delicious dishes with ease – whether it’s a working lunch, a midweek supper, a special date night, friends round at the weekend or a family feast. Enjoy Spiced Peach and Goat's Cheese Salad, Harissa Chickpea Stew, Fiery Blackened Cajun Chicken and Mamma Spice’s Dal Makhani and, just to emphasise how versatile spices can be, there is a 'Spice Freedom' recipe in each chapter that takes one dish and shows how, by switching the blend, you can open a world of flavour possibilities. And, if you want to go a step further, Sanjay has given away the secrets of his award-winning spice blends – including Tandoori, Garam Masala, Sri Lankan, Mexican, Za’atar, Jerk, Harissa, Baharat and Cajun – so you can make them at home, from scratch. It's time to spice up your repertoire and create stunning dishes in the kitchen.

Halliday Pocket Wine Companion 2023 (EN)- James Halliday

Compact and easy-to-navigate, the Halliday Pocket Wine Companion 2023 distils the key elements of the bestselling annual guide, curating the best-of-the-best both by value and rating across Australia's key wine regions. For almost 40 years, James Halliday has been the most trusted name in Australian wine, and his celebrated annual is the ultimate guide to what to drink now. The Halliday Pocket Wine Companion gives wine lovers access to his expert knowledge in a small package that is convenient to read, use and carry. You'll never drink a bad wine again.

Plentiful (EN) - Denai Moore

"I absolutely adore this book! I can’t see how it wouldn’t raise the sprits of anyone who cooks and eats. I’ve already bought two copies as presents for friends, and I know I shall be giving a lot more out as the year progresses. But you know how it is when you fall in love with a book — you just can’t help pressing it enthusiastically on everyone around you!" – Nigella Lawson "An incredibly exciting, fresh modern twist on authentic flavours I love with bold clever and creative plays on veg! A book you need in your kitchen to show you how wonderfully delicious plants are with true homage to Jamaica." – Rachel Ama, author of One Pot Three Ways "Dee fantastically fuses her Jamaican heritage into a glorious array of inventive, novel ideas. A treat!" – Riaz Phillips, author of West Winds "Delicious, fresh and full of heart. This is a cookbook that I know I'll return to time and time again when in need of a little piece of home." – Liv Little, author of Rosewater and founder of gal-dem Plentiful is a Jamaican cookbook with a vegan twist. In this first-of-its-kind book, Denai Moore pays homage to flavours and authentic dishes from her Jamaican roots whilst firmly planting them within a modern-day context. From her convenient Rice & Peas Arancini to her comforting 'Oxtail' Gravy & Roasted Garlic Spring Onion Mash, the recipes are approachable, engaging and downright delicious. Jamaican food is often misrepresented, simplified and reduced to being really spicy – and MEAT heavy. Denai is a Jamaican chef who loves to make vegan food and in Plentiful she debunks this taboo about Jamaican food. With this book, she shows how exciting, diverse, and vibrant vegan flavours and Jamaican food truly are.

Pasta Masterclass (EN) - Mateo Zielonka

With over 30 shapes for rolled, filled and extruded pasta, plus over 40 recipes for fillings and sauces, this is the ultimate cookbook for any pasta lover. The Pasta Man is back, and this time he's going BIGGER and BETTER. In Pasta Masterclass, Instagram-sensation Mateo Zielonka reveals how you too can make his eye-catching, delicious creations. With “how to” sections guiding you through every shape, including recipes for his famous coloured doughs, step-by-step photos and QR codes linking to videos on every pasta shape included in the book, he then offers over 40 delicious recipes in which to fill or coat your creations. Illustrated with stunning photography and video content, let yourself be guided by a master and enjoy the meditative process of making beautiful pasta.

Foolprood Air Fryer (EN) - Louise Kenney

Discover everything you need to know about cooking in an air fryer, with 60 recipes and clear, step-by-step instructions. Air frying is a miraculous cooking method: you get all the satisfaction of fried food, without the mess, it’s versatile (as well as “frying”, you can bake, roast, steam and more), and it makes simple and satisfying dishes in minimal time. From golden, fluffy chips and flaky Empanadas to sweet and smoky Chicken Wings and cheesy Arancini – Foolproof Air Fryer includes a huge variety of quick and easy dishes that make the most of this must-have kitchen appliance. All the recipes use metric measurements, suitable for the UK market. The Foolproof series celebrates the simple ways to cook, eat and enjoy different dishes and techniques, and offers amazing new ways to elevate classics, as well revealing new sure-to-be favourites. The series includes: BBQ, One-Pot, Freezer, Veggie One-Pot, Fish, Picnic, Roasting Pan, and Slow Cooker.

Spice (EN) - Mark Diacono

"Mark Diacono… has such a friendly, self-deprecating and comfortable voice you want to follow him into the kitchen." - Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph Spice is a vibrant exploration of flavour, fragrance and heat that majors on the kitchen, with a celebration of over 50 spices that will fill your kitchen with a wealth of heady aromas and tastes. Packed with ideas for enjoying and using spices, Spice is much more than your average recipe book. Mark Diacono shares the techniques at the heart of sourcing, blending and using spices well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. Focusing on the familiars including cumin, turmeric, vanilla, pepper and cinnamon, Spice will also open the door to some lesser-known spices such as grains of paradise, asafoetida, tonka beans and passion berries. The recipes build on bringing your spices alive – whether that’s creating blends to easily enhance your food when short of time on a weekday evening, or in infusing and blooming spices to bring out the very best of these treasured ingredients. The reader will become familiar with the differences in flavour intensity and provenance and discover how, through the use of spice, we can applaud and appreciate cuisines from around the globe. Beginning with a guide to 50 of Mark’s much-loved spices and blends, the book then offers over 100 innovative recipes that make the most of your new spice knowledge. With additions throughout from chefs and food writers of whom spices are an integral part of their cooking identity, including José Pizarro, Honey and Co, Maunika Gowardhan and Yuki Gomi, Spice is sure to inspire and uplift.

Super Sourdough (EN) - James Morton

Making Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided. It’s much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers? James talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.

Aeropress Filters

350 brews

SSP 64mm Mazzer/Fellow Ode Multi Purpose Red Speed burrs

For 4000-5000 kg