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Adrienne's Favourites
Based on daily use in her home kitchen, Adrienne has put together the following collection: Sundried Turkish Fig Balsamic Reduction used together with a combination of Cape Lemons Infused and Sweet Basil Infused Olive Oils. Use on salads, on steamed and roasted vegetables, to marinate just about anything, as a dip for crusty ciabatta... And Burnt Fig Preserve for lekker - on pork sausages, in sandwiches, with runny brie...
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Chili Braai Master
The perfect gift for the man who loves to braai; Sundried Mango & Chili Balsamic Reduction to marinate and brush on steaks and chops, Wild Garlic Infused and Birdseye Chili Infused Olive Oils for flavours that loosen tongues and, Zesty Lemon Preserve to add zing to chicken and fish dishes.
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Flavours of Southern Africa
The perfect gift of Southern Africa's indigenous bounty; Sundried Marula Balsamic Reduction made with wild-harvested Marula from the arid expanses of Botswana; Fynbos/Wild Flower Honey & Rooibos Balsamic Reduction; Cape Lemons Olive Oil; and, to top it off, Burnt Fig Preserve made with tree-ripened black Figs from the Klein Karoo.
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