Lirah Grand Reserve Verjus (Verjuice) is crafted from the January harvest of young green grapes personally selected by their master Vinegar Maker. It is vibrant, fresh and crisp with a hint of citrus and is only available to chefs. No added colours or sulphites. Allergen free. Click here to discover 5 Creative Ways to use Flavoured Vinegar & Vincotto…
A unique variety of champagne rhubarb is especially grown to create this Champagne and Rhubarb Vinaigrette. Its unique flavour profile transforms your dish into a gourmet masterpiece, elevating your dining experience to a whole new level. Without it, you risk missing out on that perfect balance of sweet and tangy that will leave your taste buds begging for more. From dressing a simple leafy salad to adding a zing to your next cocktail this is a versatile ingredient. Proudly made in King Valley, Victoria. …
Experience the excellence of Certified Organic Apple Cider Vinegar with the wholesome presence of the "Mother." Carefully crafted from meticulously nurtured organic apples, this vinegar embodies unparalleled quality and a delightful flavour profile. Bursting with essential nutrients, valuable probiotics, and active enzymes, it emerges as a truly versatile elixir, seamlessly intertwining culinary mastery with holistic well-being. …
This Pedro Ximenez Aged Balsamic Vinegar is made using the 8 years aged Solera vinegar as base, adding a younger vinegar from “Pedro Ximénez” grapes and aged for over 12 years in barrels of American oak.
TECHNICAL CHARACTERISTICS
Total Acidity: 6º (In acetic acid)
Grape variety: 100% Pedro Ximénez
Estimated age: Over 12 years
TASTING NOTES Extremely dark in colour, rich in nuances. A remarkably aromatic and fruity vinegar, with all the flavour of its ageing American oak, as well as an aroma of walnuts, raisins, dates and figs. The result is a sweet flavour with pleasant aftertaste. A surprising vinegar that comprises an unusual range of sensations.
GOURMET RECOMMENDATIONS An indispensable condiment for all types of meat, as well as for preparing sauces. Also ideal for sweet salads. In dressing it gives surprising results with strawberries and little sugar, and a few drops add highly original touch to any ice cream.
Click here to discover 5 Creative Ways to use Flavoured Vinegar & Vincotto…
Balsamico Vinegar from Pedro Ximenez grape Grand Reserve 25 aged in oak American barrels. The base wines used to produce this vinegar is sound and has been previously selected by tasting and analytical report and declared suitable to enter in the production of our vinegars, however, it would be also needed to stabilize and filter them according to certain specifications. One part of the vinegar comes from an ancient Solera – A fixed lot of vinegar stored in American oak barrels -, of which 6 degrees of acetic, out of the normal content of 10 degrees, were obtained within the barrel during years by natural action of the acetobacterium, which transform the wine alcohol into acetic acid. Each degree of alcohol is equivalent to one degree of acetic acid. The still remained alcohol was transformed by oxygenating the existing product into an old base vinegar very rich in acetobacterium until it reach 10 degrees acetic, being the remained alcohol at this stage less than 0.5 degrees. The vinegar is then stored back to barrels until it reached the necessary characteristic to be traded according to the product standards. The other part to complete the vinegar is a younger vinegar from Pedro Ximenez raisins grapes concentrated must in which the total acetic acid was obtained by the oxygenating procedure, and matured, as well in American oak barrels at least 25 years aged. Both parts are pumped from the barrels and blended. Finally it is filtered and bottle under sterile conditions. Click here to discover 5 Creative Ways to use Flavoured Vinegar & Vincotto …
Ginger & Lime Balsamic Dressing is Gluten Free & Vegan. This is by far Pomadora's most popular dressing and a best seller. Ginger flavours to the front of the palate with a big lime zesty finish. Made with local limes & fresh glasshouse mountains ginger.
Need some inspiration on how to use this delicious dressing?
❖ Great with all types of seafood dishes
❖ Calamari and prawn salads
❖ Drizzle over fish
❖ Add as a condiment for pizza night
❖ Make an onion relish
❖ Mix with Asian style stir fry
❖ Top a Chicken & fennel salad
❖ Glaze chicken and serve with asparagus & noodles
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Discover the rich flavours of Giovanna Pavarotti Gold Balsamic Vinegar of Modena IGP. This premium vinegar features a full-bodied, velvety texture and an intense aroma of wood and cooked must. Crafted in the heart of Emilia-Romagna, Italy, it combines wine vinegar with grape must from seven different varieties, aged for at least 60 days. Its perfectly balanced bittersweet flavour enhances fish, cheese dishes, and even desserts. Made without artificial additives, this 100% natural, vegan-friendly vinegar showcases an authentic dark brown color and syrupy consistency. Experience the essence of Italian gastronomy with every drop of this exquisite balsamic vinegar.…
Tasmanian Truffles full bodied, soft and velvety balsamic vinegar combines with the earthy flavour and aroma of black truffle to deliver an intense taste sensation that is as versatile as it is delicious. SERVING SUGGESTIONS Use as a marinade for your favourite meat, dress a crisp salad, dip with some olive oil and crusty bread, or even drizzle on fruit and ice cream. Tip - this balsamic packs a punch! We are all for generous lashings but less is best to really enjoy the full flavours of this truffle balsamic. Key ingredients: Balsamic vinegar and black truffle Contains Sulphites (224) Packaging: Gift box Click here to discover 5 Creative Ways to use Flavoured Vinegar & Vincotto…
Caramelised Balsamic Vinegar A stunning complement to a simple salad or to enhance just about everything from fruit to seafood. Serve caramelized balsamic vinegar standalone and dip your favourite breads, fetta cheese or strawberries! Click here to discover 5 Creative Ways to use Flavoured Vinegar & Vincotto…
Drizzle Caramelised Blasamic Vinegar over salad, haloumi, grilled chicken or meats. Use to finish soups, stews, sauces or vegetables. INGREDIENTS: White Sugar, Balsamic Vinegar (39%) (Wine Vinegar, Concentrated Grape Must, Caramel Colour 150d), Molasses. GLUTEN FREE & VEGAN FRIENDLY. AUSTRALIAN MADE & OWNED. Click here to discover 5 Creative Ways to use Flavoured Vinegar & Vincotto …
Brush Caramelised Balsamic Vinegar with Cranberry & Orange over turkey or meats to marinade. Drizzle over salad, vegetables, ice cream or desserts. INGREDIENTS: White Sugar, Balsamic Vinegar (38%) (Wine Vinegar, Concentrated Grape Must, Caramel Colour 150d), Molasses, Cranberry (2%), Orange Zest (<1%), Natural Vanilla Flavour (<1 %), Natural Orange Flavour (<1 %). GLUTEN FREE & VEGAN FRIENDLY. AUSTRALIAN MADE & OWNED. …
Drizzle Caramelised Balsamic Vinegar with Fig, Honey & Vanilla over salad, haloumi, grilled chicken, meats or ice cream. Use to finish soups, sauces or vegetables. INGREDIENTS: White Sugar, Balsamic Vinegar (39%) (Wine Vinegar, Concentrated Grape Must, Caramel Colour 150d), Fig (2.5%), Molasses, Honey (<1 %), Natural Vanilla Flavour. GLUTEN FREE. AUSTRALIAN MADE & OWNED. …
A fine balsamic vinegar reduced slowly with the fresh orange and a hint of chilli. This silky rich caramelised dressing is superb with a Caprese or fennel orange and pistachio salad. Brush it on as a glaze for chicken or fresh scallops. Bon appetit Serving suggestions Superb with Orange and pistachio salad Perfect to use as a glaze on chicken or scallops Ingredients Balsamic Vinegar (43%), sugar, orange juice (12%) chilli (0.2%) …
Sticky Balsamic Pear is the cheese accompaniment you need in your pantry! Fabulous as a salad or vegetable dressing or use with meat, and gluten free and dairy free to boot! Cheese - Dip your cheese, biscuits, fruit and everything in this spectacular pear balsamic vinegar glaze Salad - Use Pear caramelised balsamic as a salad dressing on its own to provide that flavour that is second to none. Or add some olive oil as well if you wish Dessert - Fresh fruit and pear balsamic is a match made in heaven. Simply dip fruit in (such as strawberries) for an incredible taste sensation, or use as a dressing! We love this pear balsamic glaze over ice cream and berries. Delicious! Meat - Drizzle a little Pear caramelised balsamic vinegar over red meat and the rest of the plate prior to serving. Or baste your meat while cooking with this glorious pear balsamic glaze.…
Sticky Balsamic Premium Pomegranate is Sticky Balsamic’s latest release, handcrafted with Australian-made vinegar and carefully created in small batches to ensure premium quality. Use Sticky Balsamic Premium Pomegranate glaze with salads, seafood, desserts and cheese. Perfect for every kitchen, or as a gift. Salads - Drizzle a little of this pomegranate balsamic vinegar over a salad just prior to serving, either with or without some olive oil Seafood - Use as a finishing glaze over seafood, or dip your prawns (or other seafood!) in to a bowl with pomegranate balsamic vinegar in it. Yum! Desserts - Use with desserts that have a lot of cream (like pavlova) to cut through the cream. This Pomegranate balsamic vinegar is also perfect with ice cream and whatever topping you like! Cheese - Drizzle a little Pomegranate balsamic glaze over a wheel of cheese prior to serving, or have some in a bowl with a spoon to place on your tower of cheese just prior to eating.…
Drizzle Caramelised Balsamic Vinegar with Truffle over scrambled eggs, risotto, steak, roasted vegetables, grilled chicken or your favourite salad. Ingredients: Sugar, Balsamic Vinegar, Dried Truffle. GLUTEN FREE & VEGAN FRIENDLY. AUSTRALIAN MADE & OWNED. …
Sticky Balsamic White can be difficult to find, but we are here to help! This white caramelised balsamic vinegar is made carefully in small batches in regional Victoria, by us. Use this glorious white balsamic glaze with white meats, roast veggies, salads and desserts. Just divine! Meats - Drizzle a little white balsamic glaze over meat prior to cooking or baste as cooking. You can also use a little Sticky Balsamic White over the whole plate as a finishing sauce to tie the whole plate together - yum! Veggies - Drizzle a little of this white balsamic glaze over roast veggies with some salt and pepper prior to putting in the oven for a glorious caramelised taste once cooked. You can also use some over steamed greens, carrots and many other veggies after cooking for that extra delicious flavour you can only get from a white balsamic glaze. Salads - Use some Sticky Balsamic White over a salad just prior to serving, with or without olive oil. Add some salt and freshly cracked pepper for a taste sensation. Try a little over fruit salad as well - you’ll love it! Desserts - This white balsamic vinegar glaze is the perfect addition to dessert - just drizzle a little over fruit or your favourite pavlova, cake… the uses are endless!…
This Caramelised White Balsamic Vinegar with Kaffir Lime & Chilli has a fusion of sweet and bitter Kaffir Lime & Chilli with a bite. It is ideal as a dressing and dipping sauce for your summer salads, prawns & squid skewers. …
We're excited to include in our store a fabulous ingredient that's going to add some serious flavour to your culinary creations. Midas Chardonnay Vinegar - a special treat for all you vinegar enthusiasts out there. Midas Chardonnay Vinegar is something special. Made from the beloved Chardonnay wine, this vinegar has a slightly aged reduction that still retains those classic flavour notes of apples and stonefruit. Did you know that the word vinegar actually comes from the French term "vin aigre", which translates to sour wine in English? That's right - Midas Chardonnay Vinegar is essentially a modern version of that classic sour wine. Crafted with care in the Granite Belt region of Queensland, this vinegar is fermented and filtered to perfection before being lovingly hand-bottled. And with an intense flavour that comes from being aged for less than a year, Midas Chardonnay Vinegar is the perfect addition to your pantry. So whether you're looking to add a pop of flavour to your salad dressings or want to elevate your marinades to the next level, Midas Chardonnay Vinegar is a must-have ingredient for any food lover.…
This fruity, sweet and tangy Elderberry Wine Vinegar will get your taste buds tingling. How to Use Elderberry Aged Wine Vinegar Barrel fermented for 9 years, this complex vinegar makes a perfect base for your own salad dressings, marinades and sauces. Use in place of red wine vinegar or balsamic vinegar. We love using it to de-glaze the pan when roasting meat, especially game. A great addition to any pantry or as a Tasmanian Gift for your friends and family. 100% grown and made in Tasmania Ingredients: Elderberry Wine Vinegar. No added preservatives.…
Moscatel Vinegar Reserve 12 years, originate in Muscat grapes, subjects to vintage during 6 years and wine vinegar vintage in Oak American Barrels during 6 years.The base wines used to produce Muscat vinegar is sound and has been previously selected by tasting and analytical report and declared suitable to enter in the production of our vinegars, however, it would be also needed to stabilize and filter them according to certain specifications. This vinegar is obtained within the barrels during years by natural action of the “acetobacterium”, which transform the wine alcohol into acetic acid. Each degree of alcohol is equivalent to one degree of acetic acid. The still remained alcohol was transformed by oxygenating the existing product into an old base vinegar very rich in “acetobacterium” until it reach 10º acetic, being the remained alcohol at this stage less than 0,5º. The vinegar is then stored back to barrels until it reached the necessary characteristic to be traded according to the product standards. The other part to complete the vinegar is a younger vinegar from Muscat raisins grapes concentrated must in which the total acetic acid was obtained by the oxygenating procedure, and matured, as well in American oak barrels at least 12 years aged. Both parts are pumped from the barrels and blended. Finally it is filtered and bottle under sterile conditions. 2- COMPOSITION QUALITATIVE: Wine Vinegar, concentrates, contains naturally sulphites. ACETIC GRADUATION: 6º 3- TASTING Delicious white sweet and sour Moscatel vinegar made from pure white Moscatel grapes and aged in American oak barrels. Use in place of dark balsamic vinegars to achieve an exquisite fruit flavour without the coloration of a brown or black vinegar.…
Videsan S.L are a company that only produce sherry vinegar. It is made in new fresh oak barrels, giving it a wonderful fresh floral bouquet and taste. It has a high acidity of 7%. There is no residual sugar or dark colour.
Solera is a process for aging liquids and the name given to the set of barrels used in the process. In the solera process the barrel containing the oldest liquid is tapped every equal aging interval (usually a year) for some of its content (usually half), which is then bottled for sale. This barrel is then refilled from the next oldest barrel, and that one in succession from the second-oldest, and so on down to the youngest barrel which is refilled with new product. The transferred liquid mixes with the older liquid in the next barrel somewhat diminishing the flavour of the older and improving the younger, over time this process delivers a very consistent high quality to the end product. Liquids often aged in a solera style include; Sherry Vinegar, Balsamic Port Wine, Muscat and Spanish Brandy’s and Rums.
How to use Solera 77 Jerez Sherry Vinegar:
• Dressing Oysters with shallots, jerez vinegar and salt and pepper
• Use to spike fruit salad
• Use as a dressing with Dijon mustard and olive oil
• Add to a syrup when poaching fruit
• A few drops in a passion fruit syrup for drinks and desserts
• Use in stuffings to add extra zest
• Add to sauces at the end of cooking
• As an additive in a marinade…
Videsan S.L are a company that only produce sherry vinegar. It is made in new fresh oak barrels, giving it a wonderful fresh floral bouquet and taste. It has a high acidity of 7%. There is no residual sugar or dark colour.
Solera is a process for aging liquids and the name given to the set of barrels used in the process. In the solera process the barrel containing the oldest liquid is tapped every equal aging interval (usually a year) for some of its content (usually half), which is then bottled for sale. This barrel is then refilled from the next oldest barrel, and that one in succession from the second-oldest, and so on down to the youngest barrel which is refilled with new product. The transferred liquid mixes with the older liquid in the next barrel somewhat diminishing the flavour of the older and improving the younger, over time this process delivers a very consistent high quality to the end product. Liquids often aged in a solera style include; Sherry Vinegar, Balsamic Port Wine, Muscat and Spanish Brandy’s and Rums.
How to use Solera 77 Jerez Sherry Vinegar:
• Dressing Oysters with shallots, jerez vinegar and salt and pepper
• Use to spike fruit salad
• Use as a dressing with Dijon mustard and olive oil
• Add to a syrup when poaching fruit
• A few drops in a passion fruit syrup for drinks and desserts
• Use in stuffings to add extra zest
• Add to sauces at the end of cooking
• As an additive in a marinade…
