Product Listing as at 1st August, 2016
Savoury - Chutneys, Relishes & Pickles
Apple, Sultana & Cranberry Chutney
This chutney has a delicious sweet flavour from the apple and sultanas with tart undertones from the cranberries. Apple, Sultana & Cranberry Chutney is great with pork, chicken, turkey (both hot & cold) and is surprisingly delicious with cheese. Use instead of a quince paste on a cheese plate. Beetroot Relish
This is a delicious relish highlighting the lovely earthy flavour of beetroot. It is fantastic on hamburgers or sandwiches and as a condiment on salad. Mix with sour cream and/or natural yoghurt to create a tasty dip. Create simple hors d'oeuvres by topping bread or bagel crisps with room temperature feta cheese and a dollop of our Beetroot Relish. Bread & Butter Cucumbers
A sweet pickle, this old time favourite is great on a cheese plate. Serve drained Bread & Butter Cucumbers with salad or added to sandwich fillings. Combine cucumbers with plain natural yoghurt and a little crushed garlic and serve as a dip with crackers. Capsicum & Chilli Jam - Mild **New**
Our most recent creation and possibly our most beautiful jam, this savoury sensation has a sweet capsicum flavour paired with mild chilli and just a little heat. Spread generously on cheese, or your favourite cold meat sandwich. Chilli Jelly
Bronze Medal - 2013 Sydney Royal Fine Food Awards Fabulous with cheese or rubbed on to the underside of a pork belly and slow roasted in the oven or add to a stir fry, the chilli infused jelly is just hot enough for flavour with a little added kick from the chilli flakes. Chilli lovers might want to add a little chopped fresh or dried chilli for an extra kick. Cranberry Chutney - (Tangy)
This delicious tangy chutney is a must for your turkey, chicken or lamb. Use as a fantastic sauce on a terrine or pate. Create simple hors d'oeuvres by topping bread or bagel crisps with Camembert or Brie and a dollop our Cranberry Chutney. Make a simple sauce by mixing meat pan juices (if you have some) with beef or chicken stock, half a small onion and a tablespoon or two of Cranberry Chutney in a saucepan and boil rapidly until reduced by half. Onion Jam
With a sweet onion flavour, this versatile product can be used as an accompaniment to a cheese plate, as a flavour boost on sandwiches, added to a toasted sandwich or spooned into a gravy. For a quick brunch idea, remove the crusts from some bread, brush with butter and then line the inside of a muffin tin with the bread. Spoon in some onion jam, then crack in an egg, sprinkle with a little thyme and cracked black pepper and place in an oven preheated at 180C degrees until the egg is cooked to your liking. Plum & Red Wine Jam **Limited Edition**
Definitely a jam for the grown ups, tangy Autumn Giant plums paired with a good Merlot make this Limited Edition jam one not to be missed. Fabulous on a cheese plate or add a tablespoon to a plain meat gravy. Raspberry Pickled Pears **New**
Silver Medal 2013 Sydney Royal Fine Food Awards Creamy white pears poached in Raspberry Vinegar. Serve pears as an accompaniment with roast pork, chicken or turkey. The pickling liquid can be used as a light sauce on avocado or as a salad dressing for leafy greens. Spicy Tomato Relish
Spicy, tasty and delicious this chutney leaves a lovely warm flavour in the mouth. Great served with sausages, rissoles, steak. This chutney is also wonderful with cheese and on sandwiches. Mix with mashed potato to give a great spicy change to mash, or on a toasted cheese sandwich. The cheese melts into the relish ... yum. Sweet - Jams & Marmalades
Apple & Ginger Jam
Our jam has a sweet apple flavour with the kick of ginger. A lovely jam for middle of the road ginger lovers, serious ginger lovers may wish to add a bit more fresh or glace ginger. Enjoy on your toast in the morning, sandwich plain shortbread biscuits together or spread over a ginger sponge and top with whipped cream; dust top layer with icing sugar. Apricot Jam **Seasonal**
Originally made as a special request from one of our youngest jam lovers, we were delighted by how this jam turned out. A winner right from the first batch, fresh Australian apricots make a stunning Apricot Jam that requires no additional flavour combinations. Be sure that we will be making as many batches as we can as soon as apricot season returns in November / December 2013. Blackberry & Lime Jam **New**
A delicious Blackberry Jam with a subtle lime twist. Our market customers have been very complimentary about this jam. Stay tuned for recipe ideas. Brandied Lime Marmalade
Wonderfully tangy with a great zesty bite and a hint of brandy, making this a great marmalade for marmalade lovers. Spread a little on your fish before steaming. Cumquat Marmalade **Seasonal**
Many thanks to Marjorie of Girraween who kindly rang us to tell us her Cumquat tree was full and would we (could we please) use the Cumquats. Well, we can and we have. It’s not for the faint hearted, but committed marmalade lovers will swoon over this deliciously dark tangy marmalade packed full of flavour and chunky cumquat rind. Be quick as when it's gone, it's gone until next year. Pear & Vanilla Jam **New Recipe**
Silver Medal 2013 Sydney Royal Fine Food Awards A soft set jam made with fresh pears has a subtle caramelised pear flavour infused with real vanilla bean. Use this jam on your toast, crumpets, with your favourite cheese, or as a glaze for a fruit tart. Plum Jam **Seasonal**
Made with the short season Autumn Giant plums this tangy jam can be best enjoyed with fresh bread, real butter and plum jam. Delicious. Older jam lovers may travel down memory lane with this jam which tastes remarkably like the old IXL dark plum jam in the tin. Raspberry & Pear Jam
Bronze Medal 2013 Sydney Royal Fine Food Awards The tempting taste of luscious raspberries and the delightful flavour of pear combine to make this jam absolutely delicious, it is sure to be enjoyed by the whole family. This jam is a fabulous topping on toast, crumpets or simply served with fresh bread and butter. The Raspberry & Pear Jam is made for scones !! Strawberry & Rhubarb Jam
Seasonal ripe, sweet strawberries and red rhubarb marry together to produce a beautiful red strawberry jam with a teasing tang from the rhubarb. Use on everything! Make a quick dessert sauce by adding 3 tablespoons of jam to a saucepan with a generous splash of white wine (sparkling or still). Heat gently until jam melts and thickens slightly. Three Fruit Marmalade
Made with sweet oranges and zesty lemons and limes, and lots of citrus rind that marmalade lovers enjoy so much. Serve lashings on you hot toast for breakfast or mix a generous amount with some whole grain mustard and use as glaze when baking a leg of ham. Tomato & Pineapple Jam
An old fashioned tomato jam with a modern twist. Subtle undertones of ripe truss tomatoes with the tropical tang of pineapple make this a surprisingly interesting jam. Enjoy on toast, a cheese plate or use to baste roast beef. Whiskey Seville Marmalade **Seasonal**
A kick of citrus sunshine for those winter mornings. Deliciously tart and tangy with good whiskey flavour, this is a marmalade for the grown ups. Speciality Products & Sweet Treats
Brandied Cherries **Seasonal**
Delicious sweet Australian cherries are combined with a hint of spices and brandy to create this decadent treat. Add to the top of a cheesecake or Black Forest cake. Serve with cream or ice cream and finish off the juice as a nightcap. Poached Pears in Vanilla
Poached in vanilla bean with a hint of cinnamon, these pears are absolutely scrumptious and leave a delightful silky texture on the tongue. Serve simply with double cream and crushed hazelnuts or add a few to your porridge in the morning. Add a dash of brandy to whipped cream and serve with poached pears dusted with grated chocolate. Poached Pears in Cranberry
Seasonal pears poached in a light cranberry syrup with a subtle orange flavour. The dark pink syrup and slivers of orange rind make this our prettiest product. Serve with a good quality vanilla ice cream or double cream. Top pears with a crumble mix and toast under the grill. Place syrup in a small saucepan, bring to the boil and then cook for 5-10 minutes on medium heat until syrup thickens slightly. Pour over pears and serve. Vanilla Almonds
Australian almonds covered in our own vanilla and cinnamon coating and slow roasted until crispy and fragrant. Try stopping at one :) Chilli Ginger Cashews - Mild
Cashews roasted with a blend of spices and a hint of chilli. Delicious snack for those that prefer savoury to sweet. Chilli Cashews - Hot
The chilli in this blend of spices sneaks up on you! Great with beer. |
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