Products

All of our delicious products are made in our on-site factory using only the highest quality ingredients sourced from the Granite Belt region whenever possible. All products are gluten free and contain no preservatives.

JAMS

  • A delicious accompaniment at any breakfast table.
  • Delicious with fresh scones straight from the oven

Choose from Strawberry, Raspberry, Boysenberry, Three Berry (a Raspberry, Strawberry, Boysenberry combo), Blackberry, Blueberry, Tayberry (a Blackberry/Raspberry hybrid), Blackcurrant, Redcurrant, Apricot, Fig or Fig & Ginger
If you don't like seeds we offer Raspberry, Boysenberry & Blackberry jam in a seedless style!

CAPE GOOSEBERRY JAM: GOLD MEDAL 2010 Hobart Fine Food Awards

JELLIES & MARMALADE

  • Jellies contain no seeds, no pulp, just the juice strained from the fruit and thickened to a jelly form
  • Cumquat Marmalade is nice and chunky with a delicious citrus tang

Choose from Blackberry, Quince or Strawberry & Passionfruit Jelly or Cumquat Marmalade

BERRY COULIS

  • Pour over ice-cream
  • Add to vanilla or natural yoghurt for breakfast or desserts
  • Drizzle over fresh fruit
  • Make your own smoothies by combining with milk, icecream and extra fruit
  • Serve with your desserts – fantastic with pavlova, mud cake or cheesecake

Choose from Raspberry, Strawberry, Boysenberry, Blackberry, Blueberry, Tayberry (a Raspberry/Blackberry hybrid) or Three Berry (a Raspberry, Strawberry & Boysenberry combo)

BERRY VINEGARS

  • Drizzle over a fresh green salad
  • Combine with olive oil and/or fresh herbs or garlic to make your own dressing
  • For a creamier dressing blend with sour cream or natural yoghurt & cracked pepper
  • Sprinkle over fresh seafood
  • Use as a glaze in your pan before cooking meat or seafood
  • Add a dash to soda water for a refreshing drink

Choose from Raspberry, Strawberry, Boysenberry, Cranberry, Blackberry, Spiced Blackberry (with cinnamon & cloves)

RASPBERRY VINEGAR: GOLD MEDAL 2011 Hobart Fine Food Awards GOLD MEDAL 2011 Melbourne Fine Food Awards BRONZE MEDAL 2010 Sydney Fine Food Awards

BERRY VINCOTTA

Vincotta is a grape reduction that is blended with vinegar & berry juice. It is more of a balsamic style flavour and is thicker than the vinegars.

BRONZE MEDAL: 2010 Sydney Fine Food Awards

FRUIT PASTES

  • A great accompaniment to a cheese or antipasto platter.
  • Try the Ruby Quince, Vintage Shiraz and Cabernet & Cracked Pepper with soft cheeses like camembert, brie or goats cheese
  • Try the Pear & Ginger, Apricot & Macadamia and Desert Lime & Chardonnay with sharp flavoured, vintage style, cheeses

PEAR & GINGER PASTE: SILVER MEDAL 2011 Sydney Fine Food Awards GOLD MEDAL 2010 Hobart Fine Food Awards                                            APRICOT & MACDAMIA PASTE: GOLD MEDAL 2011 Hobart Fine Food Awards                                                                                                                    DESERT LIME & CHARDONNAY PASTE: BRONZE MEDAL 2010 Melbourne Fine Food Awards

SAVOURY & PASTA SAUCES

  • Serve Chilli Plum Sauce with chicken or pork dishes. Great with your BBQ meats or stir fry with your veggies. Mild chilli.
  • Shiraz Sauce (made with grapes not wine!) is delicious with game meats like kangaroo or great with steak and sausages.
  • Spicy Tomato Sauce is a great alternative to your supermarket varieties. Mild spice
  • Mango & Habanero Sauce is a hot mango sauce that is good with seafood and white meats. Combine with natural yoghurt to make a creamy dressing (and to tone it down!) Hot chilli.
  • Tomato & Basil Pasta Sauce is a delicious accompaniment to your favourite pasta. Stir through your mince or veggies for lasagna or pour over chicken or salmon for a flavoursome bake. Made with the ripest Stanthorpe roma tomatoes and plenty of fresh basil.

CHILLI PLUM SAUCE: SILVER MEDAL 2011 Hobart Food Awards

 

CHILLI PASTE/OIL

Both a fragrant smokey, style flavour which would be described as medium to hot chilli.

  • Combine the Hot Chilli Paste with natural yoghurt or sour cream to make a marinade for chicken, prawns or beef. Also great in Asian-style rice dishes, used as a stir fry starter or simply served on crackers with cheese and tomato.
  • Use the Chilli Oil in stir fry's, or toss to coat roasted meats and vegetables. Drizzle over pasta or bruschetta.

HOT CHILLI PASTE: BRAONZE MEDAL 2011 Melbourne Food Awards

EGGPLANT KASSOUNDI, TOMATO KASSOUNDI

Our two spicier style chutneys, full of fragrant and delicious spices.

  • Try the Eggplant Kassoundi with cheese & crackers, as an accompaniment to a curry, on a baked potato with sour cream, as a pizza base or with your meat dishes. Medium to hot chilli.
  • Try the Tomato Kassoundi as an accompaniment to your breakfast fry up, with cheese & crackers, as a pizza base or combine with kidney or cannellini beans & coriander for a yummy salsa to serve with corn chips. Medium chilli.

EGGPLANT KASSOUNDI: GOLD Medal 2010 Melbourne Food Awards                                                                     TOMATO KASSOUNDI: BRONZE MEDAL 2010 Sydney Food Awards

HOT LIME PICKLE, SWEET & SOUR LIME PICKLE & MANGO CHUTNEY

Our range of Indian style condiments that are great accompaniments to a curry and chicken or seafood dishes

  • Hot Lime Pickle is hot chilli
  • Sweet & Sour Lime Pickle contains no chilli
  • Mango Chutney is mild chilli

HOT LIME PICKLE: GOLD MEDAL 2011 Sydney Food Awards, SILVER MEDAL 2010 Melbourne Food Awards                                                          MANGO CHUTNEY: BRONZE MEDAL 2011 Sydney Food Awards

EGGPLANT PICKLE, TOMATO QUETTA, RED CAPSICUM RELISH, GREEN TOMATO PICKLE & RED ONION MARMALADE

Our range of mild to chilli free relishes.

  • Eggplant Pickle is delicious on an antipasto platter with cured meats. No chilli.
  • Try the Tomato Quetta on a ham & avocado sandwich, as a pizza base or serve with bacon & eggs. Mild spice.
  • Red Capsicum Relish is yummy on a steak sandwich, great as a pizza or tart base or serve with frittata. No chilli.
  • Green Tomato Pickle is an old-fashioned style just like grandma used to make! Delicious with ham and tasty cheese on fresh bread or with cheese & crackers. Mild mustard flavours.
  • Red Onion Marmalade is great with steak or stirred through mashed potato. Delicious on a ham & tomato sandwich and also fantastic with cheese or as a pizza base. No chilli.

RED CAPSICUM RELISH: GOLD MEDAL 2011 Hobart Food Awards, 2010 Hobart Food Awards                                                                           EGGPLANT PICKLE: BRONZE MEDAL 2011 Hobart Food Awards                                                                                                                                             TOMATO QUETTA: SILVER MEDAL 2011 Hobart Food Awards                                                                                                                                                         GREEN TOMATO PICKLE: BRONZE MEDAL 2010 Hobart Food Awards

FORTIFIED WINES

Our fortifieds show fresh varietal characters, nicely balanced with fruit weight sweetness and integrated spirit, retaining the true essence of our cool climate berries. Enjoy a nip, as is, with dessert or coffee or pour over ice. Great in sparkling wine, lemonade or soda or use in a daiquiri at your next cocktail party! Also delicious over ice-cream for a no fuss dessert.

Choose from Strawberry, Raspberry, Boysenberry, Blackberry or Creme de Cassis (Blackcurrant)

The famous Creme de Cassis is back! A delicious blackcurrant fortified wine. Enjoy a Kir Royale (Creme de Cassis mixed with your favourite bubbly), or serve over crushed ice.

See Recipes/Suggestions page for more ideas