Monica Galetti’s Mere Test Driving her fine dining with a twist in Fitzrovia Hot Dinners

October 19, 2025 - By meerwein-restaurant

Monica Galetti. Monica was born in Samoa and raised in New Zealand, where she completed her training as a chef. Monica has worked her way up through the ranks, to her current role of Senior Sous.. In today’s video we’re making a banana ice cream sundae with ALL the fixings! This recipe is crazy healthy – no dairy, refined sugar or any of the junk you n.

10 Second Banana Ice Cream Recipe (Using Only Bananas)

Sundaes

Monica Galetti’s Grilled Bavette Steak with Brown Butter Mash James Martin Chef

Banana Split Sundae Recipe Sundae recipes, Banana splits sundae, Banana peanut butter ice cream

Chocolate & Banana Sundae Recipe Woolworths Sundae recipes, Favorite dessert recipes

RECIPE Monica Galetti’s apple and blackberry bake Carlow Live

Monica Galetti Chefs for Development

Banana ice sundaes with fudge sauce Ice Cream Preparation, Ice Cream Sundae Recipe, Banana

Caramelised Banana Sundaes bunch

Monica Galetti’s Mere Test Driving her fine dining with a twist in Fitzrovia Hot Dinners

Raw Banana Ice Cream Sundae [Vegan] Raw banana, Sundae recipes, Banana recipes

Spotlight On Monica Galetti, Chef Patron at Mere Restaurant UK News Group

Secret recipe Jack Monroe and Monica Galetti — Pål Hansen

caramelized banana sundaes Recipe Banana sundae, Caramelized bananas, Food processor recipes

It’s the Monica Galetti show at Mere Spear’s

Monica Galetti’s 3 Simple Gozney Dome Recipes l Gozney

Masterchef The Professionals Loses Judge Monica Galetti Eater London

Banana Mammamia Gelato Italiano

Monica Galetti Flatbread Recipe Cake Baking

caramelized banana sundaes Recipe Banana sundae, Caramelized bananas, Roasted banana

What Monica Galetti cooks at home. Fish and chips, Marmite pasta, corned beef . . . The celebrated chef’s family recipes may surprise you. C hef and restaurateur Monica Galetti, 46, is best.. At Home by Monica Galetti. Posted by Nigella on the 11th November 2021. A slight furrow ruffles my brow whenever I’m faced with yet another book by a Michelin chef promising the cosy, laid-back food they cook at home. This is not territorial defensiveness on my part, I assure you, but simply because most of the chefs of that calibre I’ve.