Enjoy the fresh flavours from the sea with a new range of premium seafood mousse from Genevieve’s.
Genevieve Knights is an Auckland based chef, food writer and food photographer who started cooking professionally from only seventeen. Genevieve’s motto has been to gain the best experience possible by working for those at the ‘top of their game’ including The French Café, Wheelers Restaurant and Austin’s Catering. Genevieve has combined her skills and experience and created a popular food brand and specialist pâté producer called Genevieve’s, who has rebranded from Genevieve’s Cuisine. Her latest products are a range of Seafood Mousse.
The three flavours in this new range – Prawn, Scallop and Oyster Mousse, are completely preservative and additive free. For the Oyster Mousse, Genevieve is very pleased to be collaborating with Mahurangi Oysters to create a spread rich in texture and flavour.
Handmade in small batches using a similar method to the existing chicken and duck parfait range, Genevieve’s Seafood Mousse are twice baked with two different times and temperatures which creates a sterile environment inside the jar and provides a useful, lengthy shelf life. This research and cooking system won Genevieve’s the R & D Awards at last year’s Auckland Business Awards.
Genevieve’s has re-branded from Genevieve’s Cuisine with a new logo. Genevieve says “The seafood selection is branded in blue to represent the sea while our other products from the land will remain branded in green”.
If you are looking for something special to serve your guests for lunch or pre-dinner drinks, look no further. With a delicate, soft, spreadable consistency and subtle flavours, the Seafood Mousse range can be enjoyed with artisan breads and a selection of crackers. Enjoy all three with Sauvignon Blanc, Pinot Gris or Champagne; and the Oyster Mousse is a match made in heaven with a quality Chardonnay.
Genevieve’s Seafood Mousse are available in Prawn, Scallop and Oyster (RRP $9.99). Available at Farro Fresh stores and participating New World and Fresh Choice supermarkets nationwide. For more information, visit www.genevievescuisine.com.
Hello, we tried the prawn mousse and thought maybe too much butter. Tonight, I will try it through some fresh pasta with prawns, think it will be great addition.