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Chutneys Relish’s & Pickles
Beetroot Apple & Ginger Chutney.
(2010 Sydney Royal Bronze Winner)
This award winning Chutney sits beautifully with Corned or Roast Beef. It is also wonderful tossed through a summer salad.
Caramelised Capsicum.
A wonderful addition to all tomato based dishes and stir frys. A tasty appetiser poured over cream cheese or served on a anti pasta platter.
Caribbean Mango Chutney.
Exotic spices from the Caribbean to compliment curries, poultry and ham.
Chilli Tomato Jam.
A perfect pantry stand by to spice Italian and Thai dishes.
Greek Aubergine Relish.
Flavours of the Mediterranean to accompany cheese or is wonderful with lamb or roast meats.
Indian Lime Chutney.
An adored accompaniment to your favourite curry.
Italian Tomato & Basil Relish.
A wonderful Italian flavour to enhance cheese, fish and cold meats. Also as a bruchetta, or as a pasta sauce.
Kumara Coriander & Cashew Chutney.
Give your barbeque meats, roasts and cold cuts a burst of Thai flavours, or add to chicken and serve in a wrap.
Moroccan Style, Preserved Lemons.
A key ingredient in your targines, Moroccan style dishes, also add to your stuffing when roasting chicken.
Spanish Onion Marmalade.
Delicious with char grilled meats, mushrooms and crusty bread. Use also, in a gravy or with cream cheese on jacket potatoes.
Spicy Pumpkin Relish.
A truly old fashioned relish suitable with all types of meat.
Tunisian Spiced Date & Orange Pickle.
A tasty side dish with all targines and Moroccan inspired barbeques and roasts. Also excellent with a strong cheddar cheese.
Thai Eggplant, Kaffir Lime & Curried Shrimp Paste Sambal.
A delicious Thai accompaniment for all chicken and pork dishes or gives great flavour to a vegetarian stir fry.
Oils Vinegars & Sauces
Apple & Mint Jelly.
A traditional accompaniment to lamb and pork dishes.
Garlic & Rosemary Infused Virgin Olive Oil.
Toss with potatoes and vegetables when roasting or basting roast meats. Also wonderful as a dip with dukkah.
Kaffir Lime and Chilli Infused Virgin Olive Oil.
Use in all Asian and Indian cooking and superb when pan frying white fish.
Capsicum Tomato & Chilli Sauce.
Spice up your barbeque meats with this tantalising flavour or as a perfect partner with your scrambled eggs.
Sweet Black Cherry Vinegar.
(2010 Sydney Royal Bronze Winner)
Drizzle this award winning vinegar over salads, or as a finishing glaze to duck, poultry or pork.
Sweet “Black Genoa” Fig Vinegar.
For salads with apple, cheese and nuts or use when pan frying chicken or pork.
Jams & Marmalades
Country Fresh Strawberry & Rhubarb Jam.
An all time favourite on toast and scones, or as a tasty topping to ice cream
Oxford Cut Seville Orange Marmalade.
This traditional thick cut marmalade is a wonderful zesty treat spread liberally on toast or muffins, also use as a sauce when serving duck
Lemon & Ginger Marmalade.
Enjoy this tangy treat either loaded on toast at breakfast or as a sauce poured liberally over steam pudding.
“Black Genoa” Figy Jam.
Traditional fresh figs jam for toast, croissants and breakfast muffins also wonderful in cakes & strudels.
Sticky Figs
Sticky Fig for Cheese.
Indulgent figs in a spiced syrup to serve with your goat, blue or brie cheese.
Sticky Fig for Dessert.
Spoon these delicious honeyed figs liberally over yoghurt, ice cream, panacotta or crème caramel,
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