All your favourites in a convenient gift pack. 4 x 250ml bottles.
Caramelised Balsamic Vinegar:
We take our traditional balsamic vinegar and using an old Danish recipe, create this divine caramelised blend. There are now many Australian families out there making their own Caramelised potatoes or as we call then in Danish, “brun kartofler” using our product.
It can be used to make caramelised baby onions and asparagus spears, a dipping sauce with your favorite spice or to make marinated duck breast, quail or pork. Even over ice cream and strawberries is one method being used by some of our customers.
It is also great on seafoods like bbq prawns, wok-fried abalone and scallops, char-grilled swordfish just to name a few.
This exceptional balsamic is perfect in sauces and makes “to die for” dressings. In an article in Sydney Morning Herald’s Good Living, Lynne Mullins used our Caramelised Balsamic in a dish of pan-fried asparagus and served it with barbecued salmon and ocean trout. It was also swirled over strawberries, sprinkled with black pepper and served with a vanilla bean ice-cream.
Sweet Pomegranate Balsamic:
This delightful infusion of pomegranate and balsamic creates a luxuriance of both flavours that you’ll fall in love with. Perfect over salads or as a dipping sauce with our Egyptian Dukkah, you’ll find countless ways to enjoy this delicious product. As a marinade we suggest you take a kangaroo backstrap, smear with our Sweet Pomegranate Balsamic. Pan sear. The meat turns a nice dark red colour and the taste is divine!
Or why not try a Middle Eastern-inspired rack of lamb. Wrap in pork caul and sear. Then using our Egyptian Dukkah, brush the rack with a mix of Dukkah and the Pomegranate Balsamic. Slow roast. Place on a bed of baba ghanouj. Finally top with a soft goat’s cheese salad and a golden disc of fried eggplant. Enjoy!
Caramelised White Vinegar:
This is great as a drizzle over fruit that will be baked as well as simply over ice-cream. Take some pears, bananas, plums and apples , cut in half and place in a baking tray with the cut open side facing up. Drizzle the Caramelised White over them and bake for approx. 35 min on 180. Serve with Butterscotch icecream or double chocolate chip!
Soy Chilli Balsamic:
Our newest vinegar and destined to be a favorite! Just the right thing to go with Asian Cuisine. In particular yummy for dipping spring rolls, dim sims and prawn crackers! A perfect marinade for any meat. Drizzle over Roma tomatoes and slow roast.
This is fantastic when used on the BBQ with pork, fried potatoes and onions.