The onions are slow-cooked and reduced down with mustard, sugar and red wine until a rich, sticky jam texture. A versatile savoury condiment for barbecues, roasted meats and mashed potato. Serve with fluffy scrambled eggs for a delicious breakfast. Spread on a pizza base and top with smoked salmon and blue cheese for a fantastic gourmet pizza, or include on gourmet sandwiches and baguettes.

200g

Flavours of rich tomato, kaffir lime and palm sugar contribute to the wonderful balance of sweet, salty, sour & spice in this fragrant Asian Tomato Relish. It is a perfect condiment to Thai and Malaysian-style dishes, barbecued meats, and is even great with fish and chips!

200g

Bronze medal winner
2007 Sydney Royal Fine Food Show

Unlike balsamic vinegar, this essence has a luscious, full-mouth feel - the result of a long, slow reduction process over low heat. Commencing with a 10 litre recipe, the end result yields only 4 litres of rich essence. It is fruity and bitter-sweet with a wonderful silky texture. It makes a perfect partner to the Lemon Infused EV Olive Oil as a salad dressing and with crusty bread, or drizzle on its own over roasted meats.

100ml

Silver medal winner
Mudgee Fine Food Awards 2008

We have chosen a fine quality Australian extra virgin olive oil and infused it with shards of golden lemon rind. The result is a rich, full flavoured olive oil, complemented by the freshness and zestiness of lemon. This infused oil is a perfect partner to our Balsamic Essence as a salad dressing or it can be drizzled on its own over pasta, pizza, fresh fish and roasted meats. Also great as a dipper for fresh crusty bread.

250ml

Made from hand-cut Comboyne grown oranges and lemons, this is a rich, full-bodied and bitter-sweet marmalade. It has been enhanced with strands of pure Spanish saffron, which impart a subtle yet distinctive flavour of orange-blossom and honey, and contribute to the rich amber colour. Enjoy at breakfast with warm toast, or brush over whole-roast chicken.

200g

Bronze medal winner
2008 Royal Hobart Fine Food Awards

This lovely jam is made with perfectly-ripe fresh strawberries and the juice of local Comboyne lemons. Enjoy with fresh scones and cream.

200g

Bronze medal winner
2007 Sydney Royal Fine Food Show

Made with the season's ripest apricots and packed full of whole fruit, this hand-made conserve is enhanced with pure vanilla and cinnamon. Enjoy at breakfast with thick-cut toast.

200g

An ideal partner to a range of soft and mature cheeses, this quince paste is a deep, ruby red colour as a result of the slow cooking process, and has a wonderfully complex fruit flavour. This paste can also be used to melt and brush over roast Christmas turkey or rack of lamb.

100g

Gold medal winner
2008 Royal Hobart Fine Food Awards

This syrup is decadently sweet and tastes just like toffee apples! Drizzle over vanilla icecream, pancakes, waffles or fresh fruit.

100ml

Bronze medal winner
Mudgee Fine Food Awards 2008

Delightfully rich, smooth and silky, this chocolate sauce is perfect poured over your favourite vanilla icecream, or simply serve with fresh strawberries.

250ml