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Julie Le Clerc

JULIE LE CLERC

Prolific cookbook author, food writer and celebrity chef Julie Le Clerc has had an eventful culinary career that includes many years cooking in professional kitchens, running her own boutique catering business and owning and cooking for two highly successful cafés. As the newly appointed food editor for Next magazine, Julie delivers even more of her accessible but innovative recipes to readers each month.

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  • Julie Le Clerc Arabian Date Chutney

    Julie Le Clerc Arabian Date Chutney


    Inspired by Julie’s Syrian ancestry and travels in the Middle East this chutney captures all the flavour, sticky texture and goodness of dates, beautifully balanced with apple, fragrant Middle Eastern spices and fresh ginger.

    Beautiful with roast pork, soft goat cheese, added to a tagine for sweetness, in sandwiches or served with cheeses.

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    $13.90
    111 - 19

  • Julie Le Clerc Balsamic Honey Mustard

    Julie Le Clerc Balsamic Honey Mustard


    From the creative talents of food writer /chef Julie Le Clerc, this sweet balanced mustard uses whole mustard seeds and our own Giusti balsamic vinegar.

    Serve as a condiment to accompany foods such as ham off-the-bone and rare roast beef, in BLT sandwiches or add to a potato salad dressing.

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    $14.90
    111 - 19

  • Julie Le Clerc Beetroot Salsa

    Julie Le Clerc Beetroot Salsa


    Orange and ginger add zest to this beetroot salsa which is based on a recipe Julie's grandmother used to make and that she remembers fondly from her childhood.

    Serve with Italian sausages, hot smoked salmon, braised meats, char grilled chicken or cheese.

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    $13.90
    111 - 19

  • Julie Le Clerc Capsicum Chilli Jam

    Julie Le Clerc Capsicum Chilli Jam


    The right combination of capsicum and chilli make this Julie Le Clerc recipe an absolute essential for summer. The jam is perfect with stir-fry vegetables, seared meats and cheese.

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    $13.90
    111 - 19

  • Julie Le Clerc Harissa

    Julie Le Clerc Harissa


    Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.

    It is not especially chilli-hot (those whole like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.

    Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.

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    $13.90
    111 - 19

  • Julie Le Clerc Moroccan Chutney

    Julie Le Clerc Moroccan Chutney


    This sweet, flavoursome chutney layers rich tomato and capsicum with typical Moroccan spices and especially appeals to Kiwi palates.

    Julie based this chutney on a type of tomato ‘jam’ common in Morocco, usually sweetened with honey and served as part of a mezze.

    Many people have said they like to eat it by the spoonful, almost like a salad! It is great as a condiment with ham off-the-bone, served with aged cheese or used as a dip for bread.

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    $13.90
    111 - 19

  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons


    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

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    $15.90
    111 - 19

  • Julie Le Clerc smoked paprika tomato sauce

    Julie Le Clerc Smoked Paprika Tomato Sauce


    Julie le Clerc has created this wonderful tomato sauce with the tempting fiery flavour of La Chinata hot smoked paprika. Great as a condiment with gourmet sausages, frittata and barbequed meats.

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    $13.90
    111 - 19

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