We are embarking on a “Gastrotour” of Scotland in a bid to get the country’s finest chefs and restaurateurs to leave their professional kitchens and cook up a storm in the back of one of our converted VW Transporters.
Visiting chefs near the location of their acclaimed venues, we are challenging them to create simple, inspiring dishes using just the Jerba’s in-built hob or hot-plate.
Top Chef, Dean Gassabi of Maison Bleue is the first of many chefs to accept the challenge, cooking up a delicious Giant Cous Cous Fruits De Mer dish on the Wallas XC DUO Hob from Kuranda.
In Deans own words, “it works really really well, believe me, I’m getting fantastic heat here. And control as well.”
The wallas XC Duo has both a thermostatic control knob and a hotter and cooler side, so you have instant heat control which is perfect for cooking even the most complicated meals.
To see more about the Wallas Hob & night heater click here.
Watch the first in the series below and make sure to subscribe to our youtube channel to be notified when the next one comes out!
