Karuna Fine Cuisine | Personal & Private Chef Service - jus press release pg

By: Karuna Fine Cuisine  05-Apr-2012
Keywords: Private Chef, Private Chef Service

Dave Miller says, “Karuna Jus” takes about 30 hours to refine and includes roasting beef bones, simmering stock to a full reduction as well as passing it through muslin a number of times – not something most of us have time to do at home!”

Dave Miller showcased his talents and his delectable new Jus during a 1 hour demonstration at Queenstown’s Mediterranean Market on Sunday May 31st, where many flocked to come and learn how to master a new recipe complete with all the tips and hints on using Jus in this season’s dishes.

What was on the Menu? Kawakawa crusted wild NZ Venison on a shoulder pressed Spanish chorizo sausage & leek rosti with Karuna Jus: Horopito.

Karuna Jus was launched quietly in Queenstown late April before progressing with the plan of distributing the product nationwide.

To enjoy the restaurant experience at home; just drizzle, swirl or pour Karuna Jus as the finishing touch.

Currently available for sale at The Mediterranean Market, Queenstown for $12.50

The information in this article was current at 27 Mar 2012

Keywords: Private Chef, Private Chef Service

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Karuna Fine Cuisine | Personal & Private Chef Service - jus press release

Karuna Jus first sauce has a hint of the piquant taste sensation of Horopito, New Zealand’s own pepper tree to transform mundane mid-week dinners for the family. Things in local chef Dave Miller’s kitchen are hotting up with the launch of his signature line of gourmet beef ‘finishing’ sauce: Karuna Jus. Luxury market private chef Dave Miller is not short on accolades.