Culnaro

11/04/2026

30/12/2025

New Year’s Inspiration from the Grill - Tomahawk Steak 🔥 🥩

Looking for a show-stopping dish to impress your guests?
This Tomahawk Steak with Salt-Baked Potatoes and Culnaro Butter is pure indulgence – bold flavours, simple technique and absolute comfort cooking.

Tomahawk Steak with Salt-Baked Potatoes & Culnaro Butter
Recipe by Magnus Sonne

Ingredients
1 Tomahawk steak (800–900 g)
4 baking potatoes
400 g salt
2 shallots
1 pack butter
100 g diced cured ham
2 tsp piment d’Espelette
1 large shallot, finely chopped
1 tbsp wholegrain mustard
1 bunch tarragon
3 cloves garlic, sliced
Salt & pepper
A splash of tarragon vinegar

Method
1. Take the steak out of the fridge one hour before cooking.
2. Place salt in an oven dish, add potatoes and shallots. Bake until tender (approx. 35 min for shallots, 1–1½ hrs for potatoes).
3. Fry the ham until crisp, add shallots, garlic and piment d’Espelette.
4. Add butter and mustard, let it melt gently. Finish with tarragon and vinegar.
5. Season the steak generously and score the fat.
6. Sear fat-side down on the grill until golden, then grill 3–4 minutes per side.
7. Cook to an internal temp of 50–53°C for medium rare.
8. Rest the steak, then baste generously with the Culnaro butter.
9. Serve with salt-baked potatoes and enjoy.

Perfect for outdoor cooking, big flavours and good company. Enjoy.
🔥🥩

30/12/2025

New Year’s Inspiration from the Grill part 2 ✨ 🍾 🎉

Looking for something truly special to serve this New Year?

This grilled turbot is a show-stopping dish that proves festive cooking doesn’t have to stay indoors. Simple, elegant, and full of flavour – perfect for celebrating around the grill.

Grilled Turbot with Brown Butter Hollandaise & Truffle
Recipe by Magnus Sonne

Ingredients
• 1 whole turbot (approx. 1.5 kg)
• Plenty of rosemary & thyme
• 2 lemons
• 2 packs butter
• 2 egg yolks
• 2 tbsp water
• Salt
• Fresh black truffle

Method
1: Melt the butter gently and let it brown lightly, whisking continuously.
2: Clean the turbot and score along both sides of the backbone.
3: Season generously with salt.
4: Place rosemary and thyme on the grill, lay the fish on top, add lemon slices, and more herbs.
5: Grill with the lid closed for 15–20 minutes, then carefully turn and cook for another 10–15 minutes.
6: Whisk egg yolks and water gently over low heat until light and creamy.
7: Slowly whisk in the browned butter (kept around 55°C). Season with salt and lemon.
8: Remove skin and herbs from the fish and lift the fillets gently.
9: Finish with generous shavings of fresh truffle.
10: Serve as is – or with potatoes if you like.

Perfect for a festive evening where great ingredients and great company take centre stage. Enjoy.

29/12/2025

Looking for a refined yet effortless idea for your New Year’s menu? ✨🍾

This grilled langoustine dish by Magnus Sonne is pure elegance – simple, bold flavours and perfect for the grill. A beautiful way to celebrate the season with something special. 🦞

Grilled Langoustines with Roasted Garlic Oil, Toasted Bread & Truffle Mayo
Recipe by Magnus Sonne.

Ingredients:
Langoustines
9 cloves garlic
2 tbsp chopped parsley
1 lemon
Salt & pepper
3 slices sourdough bread
Mayonnaise
Truffle

Method
a. Place the garlic cloves in a small ovenproof dish, cover with oil and roast until completely soft.
b. Mix the mayonnaise with truffle and set aside.
c. Split the langoustines lengthwise and remove the vein.
d. Finely chop the parsley and mix with the confit garlic, garlic oil, lemon zest and juice from half a lemon. The texture should resemble a thick pesto.
e. Grill the bread slices until crisp and golden, brushing them with the garlic mixture as they toast.
f. Grill the langoustines, brushed with the garlic mixture, over high heat for 1–2 minutes until just cooked.
g. Serve immediately and enjoy.

23/12/2025

Merry Christmas from Culnaro

22/12/2025

🔥 And på grillen, julehygge på højeste niveau

Vores kære ven og kok Magnus Sonne har tændt sin Culnaro grill og viser, hvordan en berberieand grilles helt sprød og saftig. Perfekt til december, gæster og gode glas. 🦆🍷

Og ja, du kan lave den hele på grill. 😉

Culnaro Grillet Andesteg
Råvarer
• 1 berberieand ca. 3,5 kg m. indmad
• 3 æbler
• 150 g svesker
• Frisk timian
• Salt & peber

Fyld & klargøring

Fjern indmad og de første vingeled. Fjern evt. fjer.

Skær æbler i både, bland med svesker, timian, salt & peber.

Fyld anden, luk med kødnåle.

Læg anden ovenpå grøntsager og indmad i et ovnfast fad.

Grill
• Tænd de to yderste zoner, 160–170°C.
• Grill ca. 1 time pr. kg.
• Efter 2 timer: hæld fedt over skindet og drys flagesalt.
• Lad hvile 15–20 min.
• Giv evt. 10–12 min. høj varme til sidst for ekstra sprødt skind.

Andesauce
Råvarer
• 2 gulerødder
• 1 stump knoldselleri
• 1 stilk blegselleri
• 1 skalotteløg
• 3 fed hvidløg
• Frisk timian
• 2–3 laurbærblade
• Indmad + vingeled

Sådan gør du:
Steg grøntsager, indmad og urter i fadet. Tilsæt fond/vand, kog ind, sigt og smag til.

Saltgrillede rødbeder m. feta & estragon
Råvarer
• 500 g rødbeder
• 500 g salt
• Feta, estragon
• ½ citron, god balsamico, olivenolie
• Sennep, sort peber
• 2 spsk korianderfrø

Sådan gør du:
Bag rødbederne på salt i grillen 1,5–2 t. Pil, skær, vend i dressing, drys feta + ristede korianderfrø.

Rå rød spidskålssalat
Råvarer
• ½ rødt spidskål
• ½ appelsin (saft + skal)
• Olivenolie, salt, peber
• Persille
• Græskarkerner ristet i andefedt m. piment d’espelette

Sådan gør du:
Snit kål, pisk dressing, vend sammen, top med sprøde kerner.

Server med kartofler, god sauce og afslappet julestemning. ❤️

Tak for opskrift, inspiration og grillmesteri, Culnaro & kok Magnus Laier Sonne – bravo! 👏🔥

Grill Beyond Perfection

19/12/2025

16/12/2025

22/09/2025

Culnaro Modern Grill – Midnight Black

Midnight Black er essensen af ren minimalisme. Den sorte finish giver grillen et skarpt og tidløst udtryk, der tilfører dit uderum en følelse af eksklusivitet og ro. Her er ingen overflødige detaljer – kun et kompromisløst fokus på kvalitet og funktion.

Grillen leveres med tre gasbrændere på i alt 9,45 kW, som giver præcis styring af varmen. De 8 mm stegeplader i rustfrit stål sikrer ensartet varmefordeling, mens kabinettet i AISI 304 rustfrit stål er konstrueret til at stå ude året rundt, uanset vejr og vind.

Midnight Black er for dig, der ønsker et markant, men samtidig diskret statement i dit uderum – et møbel, der både imponerer og leverer.

20/09/2025

Culnaro Modern Grill – Forrest Green

Forrest Green er farven, der bringer naturens ro og styrke ind i dit uderum. Den dybe grønne nuance skaber en elegant helhed, hvor grillen både falder ind og samtidig markerer sig som et designmøbel i særklasse.

Bag det harmoniske ydre finder du samme kompromisløse kvalitet, som kendetegner alle Culnaro-modeller:
• 3 gasbrændere på i alt 9,45 kW, der giver kraft og præcision
• 8 mm massive stegeplader i rustfrit stål, som sikrer ensartet varmefordeling
• Kabinet i AISI 304 rustfrit stål, bygget til at modstå det nordiske klima året rundt

Forrest Green er grillen til dig, der ønsker at forene funktionalitet, holdbarhed og et tidløst design, som står smukt i enhver have eller på enhver terrasse