The craft beer industry is booming at home and here in the Alps, but more beer production also means an increase in its waste products, namely spent grain and hops. AliKat’s teamed up with Ibex beer in Morzine to help put their spent...
This hearty chilli con veggie is perfect for relaxed winter evenings with family or friends when you want to pull out a comforting dish that’s easy but delicious. In fact, many of our friends now prefer this veggie chilli to...
There are loads of good reasons to opt for a plant-based diet for a month or more. A love of animals, a means to being healthier, or to reduce your impact on the environment. We’ve always supported people’s diet choices...
Over the years AliKats have served up a lot of Christmas dinners! This year we will be cooking around 8 turkeys, 25 kilos of potatoes and over 300 Brussel sprouts! We know there are lots of components that go into...
If you love bringing friends together to enjoy food at home, it’s likely that you’ve considered serving a tasting menu for a special dinner party at some point. Perhaps you’ve even dreamed up a menu, but you’ve eventually been put...
Ever carelessly sipped your orange juice after brushing your teeth? It might seem a fussy addition to your dinner party menu, but palate cleansers serve the important purpose of removing any lingering flavours from the mouth. A couple of bites...
These canapés are seriously good looking and tasty, and will leave your guests with no doubt about your capabilities in the kitchen. This selection of three includes two easy to prep options, a roasted butternut soup shots and a smoked...
When it comes to food and wine, it’s tempting to stick to the classics and reach for a Chardonnay for your scallops, or a red Bordeaux for your rack of lamb, but if you really want to impress your friends,...
Ever wondered how to get that pork belly crackling really crispy? In the first blog post of our cooking for friends series we show you how to slow roast belly pork to yield succulent meat and really crispy crackling. A...
These Lamb Koftas are super simple to make and perfect for an end of summer fling with the BBQ. We serve the dish with a bright and beautiful pomegranate salad. The fresh flavours nicely compliment the smoky lamb, creating a...
This is the perfect desert to showcase all of the beautiful summer berries out there. The meringue requires some attention to detail and you should follow the recipe below carefully. But if you do that, you will have a real...
This is a delicious way of making use of some of the fantastic tomatoes that we have found recently. It's simple to make and will get any meal off to a great start Watch the video or read the full...
When we lived in London, we used to eat in some of the best Indian restaurants, like Mirch Masala and Tayyabs, and we always used to LOVE the lamb chops. So that was the inspiration behind this dish Although it...
Arancini scotch eggs with butternut squash puree and wild mushrooms Each winter, we have one day a week in our catered chalets where we serve vegetarian food. This winter, we want something that is really going to wow even the...
Each autumn, the walnut tree in our garden provides me with hundreds of delicious, fresh nuts. One of my favourite ways of using these is using them in bread. Once baked, the bread is a perfect base for some of...
Check out a few of Kat's favourite blogs that inspire some of her creations. Wild mushrooms, parsnips, pumpkins, plums, apples and nuts: autumn brings an abundance of colourful produce to satisfy our revived appetites and cravings for heartier dishes. It’s...
As we're very lucky to have lots of fruit trees on our doorstep, in late September every year I am faced with the delicious problem of what to do with an abundance of fruit. Chutney is always the winning answer!...
Guests always ask which of the evenings meals is my favourite and although it is a pretty tough call as I only put things on the menu that I really enjoy, I have to say the crispy pork belly...
Autumn in the Alps is truly a “season of mists and mellow fruitfulness”, as Keats so perfectly described (thanks GCSE English Literature for that one). I’m probably guilty of thinking each season is my favourite when it arrives but with...
After three seasons serving slightly different versions of the red pepper tatin, I felt it needed a complete change. I was trying to use more and more local ingredients and take more inspiration from Savoyard cuisine but keeping the modern...
