The king of pesto refreshing
and so green with the combination of nuts, Italian
parmesan and olive oil. Perfect as a spread, or
toss through a quick pasta sauce.
Sundried
tomato pesto
A moreish alternative to basil
pesto, perfect accompaniment to an antipasto platter,
sandwiches or spread on crackers for a snack.
Tapenade
Provencale style olive paste
blended with anchovies, garlic and olive oil.
Used as a spread in sauces or topping for fish
and meats.
Onion
Calvados chutney
Caramelised onions cooked slowly
with apple Brandy, fresh apple and sultana. No
too sweet or sour. Perfect served with cheese.
Chilli
& lime salsa
Sun ripened tomato’s with
the refreshing taste of fresh lime and chilli
but no too hot. Perfect as a dip and also as a
warm sauce over seafood and chicken.
Hot
wholegrain mustard
Hot classic wholegrain Dijon
style mustard. Accompaniment to sauces and cold
meat.
Dijon
mustard dressing
Creamy and very true French style
dressing with fresh herbs and a little bite of
mustard. Perfect with all green mixed salad.
Sundried
tomato dressing
Coarse dressing with a twist
of olive and Sundried tomato. Perfect with all
your combination salads (specially Greek) on a
hot summer day.
Hare
rillettes
Similar as the duck rillettes
but with the gamey flavour of the wild hare. Nice
with glass of tannic red wine and crusty bread.
Tarragon
Cognac mustard
Traditional whole grain Dijon
style mustard with the addition of tarragon and
Cognac to give a classic difference. Perfect with
ham and of course pate and terrine.
Balsamic
vinaigrette
Smooth softer and less tangy
dressing for all your summer salads and better
to match with wine.
Spicy
pizza olive oil
Olive oil packed with fresh and
dried chilli and herbs used to drizzle over your
favourite pizza or pasta to give it a bite.
Duck
rilletes
Traditional potted meat cooked
for 12hours until melt in the mouth with the soft
creaminess of the duck. Perfect with crusty bread,
mustard and pickles.
Duck
liver mousse
A pink and semi smooth liver
pate with a hint of Brandy and little duck fat
easily spread able but perfect with a brioche
and a cold sweet wine.
Venison
terrine
Meaty coarse pate with a nice
venison flavour. Served cold as a snack or entrée
with sour dough bread and mustard or chutney.
Cherry
in Kirsch
Cherries soaked in cherry Brandy
and sugar for a year (not for the light hearted)
Perfect with black forest torte and over ice cream.
Poached
pear in port wine
Soft and sweet pear with a combination
of star anis, cloves and cinnamon flavours. Excellent
served warm or cold over ice cream with is juice
or with chocolate sauce or fresh whipped cream.
