Vinegars

Infused blends of balsamic and carefully selected and matched ingredients to create a unique taste sensation that we consider to be a gourmet culinary delight

 

Caramelised Balsamic Vinegar:      

We take our traditional balsamic vinegar from Modena in Italy and using an old Danish recipe, create this divine caramelised blend. While the popularity of gourmet vinegars and condiments is on the rise, no other caramelised balsamic on the market today can credit an old secret Danish family recipe for its success. We have produced a wonderfully smooth, sweet tasting caramelised version made from the pure unfermented juice of Trebbiano grapes and slowly aged (think slow food, long hot days and time for good eating) in wooden barrels, to create a signature flavour.

It can be used to make caramelised baby onions and asparagus spears,  a dipping sauce with your favorite spice and any type of bread you can think of, or to make marinated duck breast, quail or pork.  No matter the season you'll find a dish that our Caramelised Balsamic will go with.

It is also great on seafoods like bbq prawns, wok-fried abalone and scallops or char-grilled swordfish just to name a few.

This exceptional balsamic is perfect in sauces and makes “to die for” dressings. Use our Caramelised Balsamic in a dish of pan-fried asparagus and serve it with barbecued salmon or ocean trout. Swirl it 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. Created from only the best fruits matured in the the sun and then picked at just the right time, the pomegranates used to make this balsamic are of the highest quality and juiciest flavour. One taste and you'll know it's true. 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.

 

 

The Really Stuffed Olive Co.