Harry Lalousis

Harry Lalousis

Maille Sommelier

Raised in Australia by Greek-Italian parents, Harry Lalousis has always had a passion for good, hearty food. Maille appointed Harry to become a mustard sommelier, the profession which La Maison Maille has had in their boutiques since 1747, training at Maille’s boutique in London, UK. Through this extensive training, Harry has amassed a wealth of knowledge on the process of growing mustard seeds, the production of mustard, mustard flavour profiles, food trends and more. Each month, Harry will share his tips for cooking with mustard on Maille.ca.


Summertime is officially here - the season for pool parties and backyard get-togethers. When entertaining outdoors, nothing feels quite as summery as firing up the grill, kicking back and enjoying the company of your friends. But let’s face it, cooking over a flame is intimidating and most of us are terrible barbecuers - not to mention that coming up with creative dishes can be overwhelming if you think everyone expects a world class dish when they come for dinner. Fear no more! Give your friends and family a five-star meal without all the fuss with these simple tips and dishes to create your own BBQ masterpiece:

1. Dip it! Dip it good!

Having a tough time figuring out how to season your meats properly for the grill? Here are three easy solutions for delicious BBQ meats:

2. Ch,Ch,Ch,Changes!

When choosing your main, don't be afraid to change things up. Go for a beautiful grilled fish instead of hamburgers or hotdogs. Fresh fish is a lighter option that doesn’t sacrifice the flavour and satisfaction of having BBQ’d food. Our Grilled Salmon à la Maille is a fresh and flavourful option that is easy to make.

3. Feeling hot, hot, hot!

Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature to kill any bacteria. Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking. While searing doesn’t “seal in” the juices (contrary to popular belief), it does create improved flavors through caramelization.

The best way to know if protein is fully cooked is to check its internal temperature with an instant-read thermometer. Read more here:

4. Full equipped

The summer months coincide perfectly with the season of fruit and vegetable bounty. Start your meal with a light and fresh salad to whet the palette. You don’t want your guests to fill up before you serve your entrée. This salad contains apples, spinach and a hint of celery to add a bit of crunch to the dish. The French cheese and the glorious honey-dijon dressing will leave your guests salivating for the next dish!

In addition to throwing together great salads, sweet corn, courgettes, asparagus, blue and sweet potatoes are a fab accompaniment your grilled meats, poultry and fish. Use a grill basket for foods that might fall through the grill rack or are too cumbersome to turn over one by one (such as vegetables, fish, tofu, fruits, etc.). For a side dish, asparagus and corn are always a BBQ favourite! This recipe can be used to change up the flavour profile of your corn and surprise your guests!

5. Give It a rest

TOnce your meat has reached its optimal internal temperature, take it off the grill and let the finished meats rest on a clean platter, tented with foil for about 10 minutes before carving. This causes the juices to redistribute evenly and allows the moisture to be reabsorbed by the meat.

Though it takes a little bit of skill to master the barbee, these few tips will help you to not cremate your steak, or at the very least, give you the confidence to kick back and have a beer! Get fired up, it’s grilling time.

When you cook with Maille, don’t forget to share your masterpiece on social media using #MailleChef for a chance to win prizes each month! If you need tips and advice tag me by using #AskMaille. Bonne appétit & happy summer!