Jul 14 2026
Restaurants›D. H. LESCOMBES WINERY & BISTRO›Signature Nosh Recipe

Signature Nosh Recipe

Inspired by D. H. LESCOMBES WINERY & BISTRO
Time1h 30m
Serves4

A selection of our signature dishes.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Appetizer: Spicy Guacamole

Main Course: Herb-Crusted Chicken

Dessert: Chocolate Lava Cake

Method

Appetizer: Spicy Guacamole

  1. 1

    Prepare the Avocados

    Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

  2. 2

    Mash and Mix

    Using a fork or a potato masher, mash the avocados to your desired level of creaminess. Add lime juice, minced jalapeño, chopped cilantro, salt, and diced tomato. Mix well to combine.

  3. 3

    Serve

    Transfer the guacamole to a serving bowl and serve with tortilla chips or vegetable sticks.

Main Course: Herb-Crusted Chicken

  1. 4

    Preheat Oven

    Preheat your oven to 400°F (200°C).

  2. 5

    Prepare Chicken

    In a bowl, mix olive oil, minced garlic, mixed herbs, salt, and black pepper to create a marinade.

  3. 6

    Marinate Chicken

    Coat the chicken breasts evenly with the marinade and let them sit for 15 minutes.

  4. 7

    Bake Chicken

    Place the marinated chicken breasts on a baking tray and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

  5. 8

    Rest and Serve

    Remove the chicken from the oven and let it rest for 5 minutes before serving.

Dessert: Chocolate Lava Cake

  1. 9

    Melt Chocolate and Butter

    In a heatproof bowl, combine chopped dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave, stirring until smooth.

  2. 10

    Mix Batter

    In a separate bowl, whisk together eggs and sugar until fluffy. Gradually add the melted chocolate mixture and stir until combined. Sift in the flour and add vanilla extract, mixing until just combined.

  3. 11

    Prepare Ramekins

    Grease four ramekins with butter and dust with cocoa powder to prevent sticking.

  4. 12

    Bake Cakes

    Pour the batter evenly into the prepared ramekins and bake in a preheated oven at 425°F (220°C) for 12-14 minutes.

  5. 13

    Serve

    Let the cakes cool for 1 minute, then invert onto plates. Serve warm with ice cream or whipped cream.

More from D. H. LESCOMBES WINERY & BISTRO