Description
BLUE
Blue Seafood Blend combines Oriental kaffir lime and lemongrass with native finger lime for a sharp citrus fusion and refreshing addition to your fishy affair, fit for any fresh catch, like king prawns, crayfish or barramundi. Reminiscent of reeling in a beauty down at the local jetty, BLUE is best enjoyed with a late harvest Australian Riesling whilst observing the sunset from the water’s edge.
Winner of Bronze Medal 2011 Royal Sydney Show Regional Food Category.
How to use?
brush fresh catch with olive oil
sprinkle with one tbsp BLUE
devour with glass of Australian Riesling
RED
A liberal coating of RED forms the ultimate charred crust, trapping flavour and sealing juices for hearty cuisine with as much punch as Jeff Fenech and commanding a glass of robust Australian Cabernet Sauvignon.
Winner of Silver Medal, 2009 and two Bronze Medals 2008 & 2011 Royal Sydney Show Regional Food Category.
USED FOR:
brush preferred red meat with olive oil
encrust with RED
devour with glass of Australian Cab Sav
WHITE
White Meat Blend marries native lemon myrtle with zesty finger lime for a robust limey fusion with great Australian bite – the ultimate addition to any white meat, like poultry, pork or crocodile.
A generous coating of WHITE seals in juices with a deliciously charred crust and citrusy flavour bigger than Croc Dundee. Best devoured with a glass of crisp Australian Sauvignon Blanc.
How to use it:
brush preferred white meat with olive oil
encrust with WHITE
pan fry/roast/poach/bbq
devour with a glass of Australian Sav Blanc
YELLOW
Traditionally eaten as a late afternoon snack together with a fresh bread and olive oil, devour YELLOW with an ice-cold ale or lively Australian sparkling, as an exotic evening appetiser with an Arabian twist.
Winner of three Bronze Medals, 2008, 2009 & 2011 Royal Easter Show Regional Food Category.
How to enjoy:
dunk fresh bread in premium olive oil then…
dip into dry YELLOW
devour with glass of Australian Sparkling
YELLOW
An intensely sweet and spicy blend, ORANGE harmonises with coconut cream or tomato stock as a foundation for red meat and/or vegetables, and a ‘bush come Bombay’ food experience best enjoyed with a glass of peppery Australian Shiraz.
Winner of two Bronze Medals 2010 and 2011 Royal Sydney Show Regional Food Category.
How it works:
toast 1 tbsp ORANGE in pan for 30 secs
stir in 1 tbsp oil, onion & garlic clove
seal meat/vegetables in curry base
add liquid and slow cook through
devour with glass of Australian Shiraz
ORANGE
An intensely sweet and spicy blend, ORANGE harmonises with coconut cream or tomato stock as a foundation for red meat and/or vegetables, and a ‘bush come Bombay’ food experience best enjoyed with a glass of peppery Australian Shiraz.
Winner of two Bronze Medals 2010 and 2011 Royal Sydney Show Regional Food Category.
How it works:
toast 1 tbsp ORANGE in pan for 30 secs
stir in 1 tbsp oil, onion & garlic clove
seal meat/vegetables in curry base
add liquid and slow cook through
devour with glass of Australian Shiraz
GREEN
Simply sprinkled dry or combined with balsamic and premium olive oil as a heavenly dressing, GREEN whispers wow factor to any style of salad or fresh vegetables, ideally savoured with a glass of earthy Australian Pinot Noir.
How to use it:
sprinkle GREEN over fresh salad
mix with premium olive oil and balsamic
drizzle to heart’s content
devour with a glass of Australian Pinot Noir
PINK
Winner Silver Medal Sydney Royal Show Regional Food Competition.
How it works:
sprinkle over fruit/yoghurt/ice-cream
dust over pancakes or toast
blend into smoothie or
stir into warm milk (and strain) before bedtime
savour the sweet taste of nature
VIOLET
Winner of a silver medal, 2011 Royal Sydney Show Regional Food Category.
How it works:
sprinkle into baking mix (like cake/scone/muffin/biscuit/crumble), or
stir into porridge/milkshake
savour the sweet taste of nature
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