A Taste of the Mediterranean - Hibiscus Magazine

St. Tropez Inspired Luncheon

As seen in Hibiscus Magazine

Let us transport you to the south of France through dining! Our Mediterranean-inspired luncheon is the perfect way to bring Provençal charm to your next gathering.

Setting the Scene

When hosting, setting the right tone begins with your table. Lemons and sprigs of lavender bring the charm of the South of France right to your table. For an eye-catching centerpiece, assemble a large platter of crudité. Not only does it evoke the French coast, but it doubles as your first course. Personal paddle fans at each seat offer a thoughtful touch - and make effortlessly elegant name cards.

On the Bar

Lighter, brighter drinks suit the Mediterranean mood. One cocktail we love is the Rosé Floater. Blend vodka, St. Germain, cognac or brandy, fresh lemon juice, and rosé wine. It’s refreshing and just boozy enough.

Ingredients

  • 2 oz Vodka

  • ¾ oz St. Germain

  • ¾ oz fresh lemon juice

  • ½ oz Cognac or peach, apricot brandy

  • 1 oz rose wine

  • Edible flower, for garnish + Edible flower ice cubes

Method

  1. In a cocktail shaker, combine vodka, St. Germain, fresh lemon juice and cognac/brandy. Add ice and shake vigorously for 10-15 seconds. 

  2. Strain over a large ice cube (or just a glass filled with ice)

  3. Float the Rose wine by pouring it slowly over a spoon held just above the surface

  4. Garnish with a edible flower

The Main Event

Nothing says Mediterranean like fresh fish. Opt for whole white fish such as Loup de Mer (European seabass). Stuff the fish with fresh herbs like thyme, rosemary, and parsley before cooking. Serve with herbed rice & homemade compound butter. This subtly flavored side elevates the dish without overpowering the delicate fish.

Ingredients

  • 3 or 4 Whole sea bass or sea bream, cleaned 

  • 1 bunch Sage

  • 1 bunch Parsley

  • 2 lemons, sliced

  • Salt, to taste

  • Pepper, to taste

Method

  1. Stuff each fish with the herbs and lemon slices.

  2. Secure with kitchen twine and grill.

  3. Serve with a drizzle of olive oil. 

A Bright Side

Alongside your fish, bring out a deconstructed salade niçoise. Layer it with vibrant beets, baby potatoes, and crisp romaine hearts—adding variety beyond the crudité. Serve the dressing on the side so guests can customize their portions.

 Ingredients:

For the salad:

  • 1 bunch Carrots

  • 4 baby Romaine hearts, halved

  • ½ lb Green beans (haricots verts)

  • 600 g Boiled mini fingerling potato 

  • 1 bunch radishes, halved

  • 1/2 cup capers

  • Seared fresh tuna filets

  • 1 cup Kalamata olives 

For the Lemon vinaigrette:

  • ½ cup fresh lemon juice

  • ½ cup extra virgin olive oil

  • Salt, to taste

  • Pepper, to taste

For the classic aioli:

  • 2 cloves garlic

  • 3 large egg yolks

  • Coarse salt

  • ½ tsp Dijon mustard

  • ¼ cup canola oil

  • Juice of 1 lemon

  • ½ cup extra virgin olive oil 

  • 2 tsp cold water

Method

For the platter:

Arrange all vegetables and small bowls of the vinaigrette, aioli and dijon onto a platter. 

For the lemon vinaigrette: 

In a small bowl whisk the fresh lemon juice and extra virgin olive oil until it is emulsified. Season with salt and pepper to taste. 

 

For the classic aioli:

Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pink of salt, and mustard; process to combine. With the machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape the sides of the bowl with a rubber spatula.

The Sweet Finish

Finish with a rustic fresh fruit galette. This French pastry is like a pie but freeform and effortlessly chic. Fill it with seasonal fruits, and serve warm with vanilla ice cream or crème fraîche for a decadent finish.

Ingredients:

  • 1 Frozen pie crust

  • 4 cups Fruit of choice (berries, plums, apricots, apples, pear, etc.)

  • 2 Tbsp Lemon juice

  • ½ cup Sugar

  • 1 Egg

  • ½ cup Sliced almonds

  • Dollop of Creme fraiche

Method

  1. Preheat the oven to 375F

  2. Roll out the pie crust to a little larger than 10 inches on a piece of wax paper. Press into a 9-inch round tart pan (with a removable bottom) and cut off the pie crust that hangs over the edge.  

  3. Mix the fruit, lemon juice and sugar and pour it into the center of the tart crust. 

  4. Brush the crust with egg wash and sprinkle sliced almonds over the fruit.

  5. Bake according to pie crust instructions. Remove from pie crust pan and cool on a wire rack.  

  6. Serve warm or room temperature. Optional to serve with a dollop of creme fraiche. 

Head back to Hibiscus Magazine to continue reading!

Share

Raspberry Sorbet Dessert

For sunny outdoor entertaining, we always advise serving a simple cold dessert to keep your guests cool. 😎🪭⁠

Presented in a champagne coupe or martini glass and garnished with mint, this refreshing Raspberry Sorbet dessert is the perfect palate cleanser to close out your meal. ⁠

⁠RASPBERRY SORBET

yield: makes 2 cups • prep time: 20 minutes + 2 hours to chill • cook time: 5 minutes

Ingredients

MINT SIMPLE SYRUP

  • ½ cup granulated sugar

  • 8 mint leaves

SORBET

  • 3 cups frozen raspberries

  • 1 Tbsp honey

  • ½ lemon, zest and juice of ⅓ cup mint simple syrup Mint leaves, for garnish Fresh raspberries, for garnish

Method

FOR THE SIMPLE SYRUP

  • In a small saucepan over medium-high heat, bring ½ cup of water, the sugar, and mint leaves to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sugar is fully dissolved, 5 minutes. Remove from the heat and allow to cool completely. Strain the syrup into an airtight container and discard the mint leaves. Refrigerate for up to 1 week.

FOR THE SORBET

  • Place the raspberries, honey, lemon zest and juice in a food processor fitted with a steel blade. Pulse just until the raspberries are broken into small pieces.

  • With the food processor running, pour the simple syrup in a slow, continuous stream until the mixture is fully blended. Add warm water, 1 Tbsp, if necessary, to achieve a creamy texture.

  • Freeze in a freezer-safe, airtight container for at least 2 hours, or overnight.

  • Serve in a champagne coupe or martini glass. Garnish with mint and fresh raspberries.

It is super easy to make and it can be prepared a few days in advance and kept in the freezer until ready to serve. ⁠

Share

Tips to Elevate Your Outdoor Hosting

As summer fast approaches, we are swapping out indoor hosting with outdoor hosting. This is definitely one of my best seasons. 😎👙⁠

Today, we will be sharing some tips on how to elevate your outdoor hosting this season!⁠

  1. Choose a theme for your outdoor event and decorate accordingly!

  2. Use lighting like string lights, lanterns, or candles to create a warm and inviting ambiance as the sun sets

  3. If hosting in cooler weather, consider adding outdoor heaters, fire pits, or blankets to keep guests warm and cozy

  4. Set the table with all the plates and glasses turned over, so nothing falls into or onto them

  5. Add personalized touches such as custom signage, monogrammed napkins, or party favours to make guests feel special and appreciated

  6. Light citronella candles around the perimeter to dissuade bugs from joining the festivities

  7. Borrow from your garden for some added touches of decor!

A great source of menu recipes and tips can be found in the Eatertainment Book. It is the best guide to effortless entertaining which can help you simplify your menu and your hosting is bound to be a breeze! 🥂⁠

Share

Sous Vide Chicken Recipe

With spring officially in full swing, it's time to turn in those winter soups and bring back our favourite heartiest, crowd-pleasing springtime dishes.

This season, your party needs a fresh, vibrant and homey dish.🍗 Today's main dish is @eatertainment 's Sou-Vide Chicken with grilled leek jus, purple yam mash, cippolini onions, and sauteed Swiss chard.

Trust us, it's as delicious as it sounds, and it's a colourful plate for this vibrant season.

Ingredients:

For the Sous Vide Chicken:

  • 4 boneless, skinless chicken breasts

  • Salt and pepper

  • 2 cloves garlic, minced

  • 2 sprigs fresh thyme

  • Olive oil


For the Grilled Leek Jus:

  • 2 large leeks

  • 2 cups chicken or vegetable broth

  • Salt and pepper


For the Purple Yam Mash:

  • 2 large purple yams

  • 2 tablespoons butter

  • 1/4 cup heavy cream

  • Salt and pepper


For the Cippolini Onions:

  • 8-10 cippolini onions

  • 2 tablespoons olive oil

  • Salt and pepper


For the Sauteed Swiss Chard:

  • 1 bunch Swiss chard

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • Salt and pepper

Share

Herb Cream Cheese and Asparagus-Stuffed Puff Pastry

These herb cream cheese and asparagus-stuffed puff pastries are yet another Easter day recipe that will be a big hit and look beautiful on your dinner table. 🥕🍽️

It’s so tasty and fun to make! The puff pastry cone is crunchy perfection that your family & friends will love!

Ingredients

  • 1 bunch Asparagus, about 16 total, ends trimmed

  • 1 sheet of puff pastry

  • 1 whole Egg, whisked with 1 teaspoon water

  • 1 tablespoon olive oil

  • 1/4 teaspoon salt

  • 1/2 pack cream cheese

  • 1 tbsp. dried dill

  • 1 tbsp. dried parsley

  • 1 tsp. onion powder

  • 1 tablespoon of lemon juice

Instructions

  • Preheat the oven to 350F and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry and cut it into 1 cm lengths.

  • Place the asparagus on a baking sheet, and add the olive oil and salt. Then roast for 10–12 minutes.

  • While the asparagus is roasting, create your aluminum cones. Wrap the puff pastry around them. Start at the bottom of your cone and wrap around, overlapping as you go up to the top. You will need about 1.5–2 strips per cone. Leave a little of the cone showing.

  • Brush the top/outer part of puff pastry with egg yolks. Place on a baking tray for 10–12 minutes.

  • While the pastry is baking, mix your cream cheese. Place your cream cheese in a medium mixing bowl and add the dill, parsley, onion powder, and lemon juice until well combined.

  • Once golden brown, remove the pastries from the oven and leave them aside to cool.

  • While they cool, transfer your cream cheese to a piping bag.

  • Top assemble, add a few spears of asparagus to a pastry, and fill with cream cheese. Repeat until all are full.

Serve and enjoy!

Share

Pistachio Lamb Chops Recipe

Every party deserves a main attraction! 🍖

Today's recipe is Pistachio Lamb chops with rhubarb jus, herb-spun potatoes, caulini, and fennel. This meal includes perfectly coated pistachio pink lamb cutlets accompanied by a simple rhubarb jus sauce, zesty caramelized Caulini and Fennel with simply cooked herb-spun potatoes.

This dish pairs perfectly with any Carnivor Cabernet wine of choice; the oaky, jammy flavours of the wine are the ideal partner for the pink lamb dish.

INGREDIENTS:

Lamb Chops:

  • 4 lamb chops

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 tablespoon fresh rosemary, chopped

  • 1 cup shelled pistachios, finely chopped

Rhubarb Jus:

  • 1 cup rhubarb, chopped

  • 1/2 cup red wine

  • 1 cup beef or vegetable broth

  • 2 tablespoons honey

  • Salt and pepper to taste

Herb-Spun Potatoes:

  • 4 medium-sized potatoes, peeled and sliced

  • 2 tablespoons butter

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste

Caulini and Fennel:

  • 1 bunch caulini, trimmed

  • 1 fennel bulb, thinly sliced

  • 2 tablespoons olive oil

  • Zest of 1 lemon

  • Salt and pepper to taste

INSTRUCTION:

  • Season lamb chops with salt, pepper, minced garlic, and chopped rosemary.

  • Sear in 2 tbsp olive oil until browned (2-3 mins each side).

  • Roast in a preheated oven at 400°F (200°C) for 10-15 mins for medium-rare.

  • Coat lamb chops with the chopped pistachio.

For the Rhubarb Jus:

  • Combine rhubarb, red wine, broth, and honey in a saucepan.

  • Simmer until the rhubarb is soft and the liquid reduces by half.

  • Season with salt and pepper, then strain for a smooth jus.

For the Herb-Spun Potatoes:

  • Boil and drain sliced potatoes.

  • Toss in melted butter, fresh parsley, salt, and pepper.

For Caulini and Fennel:

  • Steam caulini until tender-crisp.

  • Sauté thinly sliced fennel in 2 tbsp olive oil until slightly caramelized.

  • Toss caulini and fennel together, add lemon zest, and season with salt and pepper.

Serve:

  • Plate lamb chops, and spoon rhubarb jus over them.

  • Arrange herb-spun potatoes and caulini-fennel mix on the side.

  • Garnish with extra rosemary and lemon slices.

Share

DIY Easter Egg Dye

March is here and so is our Easter content!⁣ 🐇🥕

For our first DIY project of the month, we're sharing how we dye Easter eggs! Be sure to save this one down; our dye recipe is sure to come in handy this month!


DIY EASTER EGG DYE RECIPE

  • 1 cup boiling water

  • 2 teaspoons white vinegar

  • 10–20 drops of food colouring*


INSTRUCTIONS

  1. Place your eggs in a pot and boil till hard

  2. Add the hot water and vinegar to each container.

  3. Drop in your food colouring and mix well.

  4. Place hard-boiled eggs in dye for 5 minutes or longer to achieve the desired colour vibrancy. Let dry.


*COLOUR MIXING CHART

  • ORANGE = 17 yellow + 3 red

  • RASPBERRY = 14 red + 6 blue

  • PLUM = 10 red + 4 blue

  • PURPLE = 15 blue + 5 red

  • TEAL = 15 green + 5 blue

  • MINT = 12 green + 4 yellow + 2 blue

  • LIME = 15 yellow + 5 green

Share

Cooked Salmon Poke Bowl Recipe

Elevate your ladies' lunch with this vibrant Cooked Salmon Poke Bowl! Packed with fresh flavours and healthy ingredients, it's the perfect dish for a light and satisfying meal that will leave you feeling energized and ready for whatever the day brings.

Recipe (feeds 6)

Ingredients:

  • 2 pounds of cooked salmon

  • 4 cups cooked sushi rice (or any other kind of rice)

  • 2 avocado, sliced

  • 2 cucumber, julienned

  • 2 cups thinly sliced radish

  • 2 mango, cubed

  • 2 carrots, julienned or shredded

  • 1 cup edamame or green peas

  • 1 cup ribboned green onion

  • 6 tbsp. soy sauce

  • 3 tbsp. sesame oil

  • 3 tbsp. rice vinegar

  • 2 tbsp. smooth natural peanut butter

  • 2 tsp. grated ginger

  • 2 tsp. honey

  • Sesame seeds, for garnish

  • Nori seaweed, sliced thinly

  • Sriracha or other hot sauce (optional)


Instructions:

1. Cook the sushi rice according to package instructions and set aside to cool slightly.

2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, peanut butter, and honey until well combined to make the marinade. Saving half on the side in a jar or bowl.

3. Place the cubed salmon in a shallow dish and pour the marinade over it, tossing gently to coat. Let it marinate for about 15-20 minutes.

4. While the salmon is marinating, prepare the vegetables: slice the avocado, julienne the cucumber, julienne or shred the carrot, shell the edamame beans etc.

5. Once the salmon has finished marinating, place in a fry pan on medium/low heat until cooked through.

6. Assemble the poke bowls: divide the cooked sushi rice among serving bowls. Arrange the marinated salmon, sliced avocado, julienned cucumber, shredded carrot, peas, etc. on top of the rice. This is where your guests can get involved and build their own bowls to their liking!

9. Serve the poke bowl with the other half of your sauce, additional soy sauce, sriracha, or other desired toppings on the side.

And that's it quick, easy, and delicious everytime!

Share

Galentine's Party - Amazon

This month has been so fun and we are enjoying all the love it has to offer. 💗🎀✨⁠

If you are yet to host your Galentine's party, it is never too late!

Whether you're planning a brunch, a cozy movie night, or a chic cocktail party, we've got you covered with our Amazon picks for hosting this special occasion. ⁠

So, sit back, relax, and let us guide you through the must-haves for an unforgettable Galentine's Day by clicking the link: Amazon List

Share

Galentine's Inspired Soup Hack

Discover a soup-making trick you won’t want to overlook! 😉🥣

A soup starter can elevate your Galentine’s party menu effortlessly, offering both speed and versatility. Plus, you can customize the soup’s colour (as long as you’re preparing a cream-based soup) to suit any theme by incorporating various vegetables or food colouring.

One of the joys of preparing soup is the art of presentation! In our latest video, we explored vibrant shades of pink to align with the holiday’s theme. We experimented with red and pink food colouring, as well as raw beets with vinegar and cooked pickled beets.

For a quick soup enhancement, consider adding crunchy croutons, a drizzle of basil oil, a sprinkling of fresh herbs like parsley or chives for an extra burst of flavour, some edible flowers, and a swirl of cream or dollop of yogurt to lend a creamy touch.

Try out these creative tips and be sure to bookmark this video for future inspiration. Happy hosting! 🥂

Share

Rosebud Napkin Fold How-To

Rosebud Napkin Fold How-To!!

As seen on The Morning Show today, we shared the easiest way to amp up the romance on your Valentine’s Day table setting!!

Follow these steps and your date is sure to be impressed!!

Make sure to tag us if you give this one a try!!

Share

Raspberry Pina Colada Cocktail

Nothing screams Galentine’s more than this cocktail! 🍹🎀✨

I love this cocktail because it can be pre-batched ahead of time so you don’t have to play bartender all night or you can simply make it into a self-serve station for your guests to have fun making cocktails all night long.

-

Ingredients

  • 1.5 ounces white rum

  • 1.5 Baileys

  • Fresh raspberries

  • 3 ounces pina colada cocktail mix

  • Pink glitters

Instructions

  • Add three fresh raspberries to a cocktail tin and mash them with a muddler.

  • Pour in the white rum, Baileys, and pina colada mix.

  • Toss in ice cubes, secure the lid, and shake vigorously for 30 seconds.

  • Strain through a fine-mesh sieve into a serving glass.

  • Garnish with a glitter raspberry threaded through a cocktail stick and serve.

Be sure to try this out and happy hosting!🥂

Share