EVOO (Extra Virgin Olive Oil) 2011 , 500 mL — $15.00
Just released! Our vintage specific Extra Virgin Olive Oil (EVOO) embraces the seasonal variation which allows different areas and varieties to perform in certain years. The olives are processed locally by centrifugation as soon as possible after harvest and without the use of excessive heat; hence the flavour, aroma and health benefits of the oil are maintained. We have included the vintage on our bottle to encourage you use the freshest oil possible and be aware when the new seasons oils are available.
Recipe idea — Poached Salmon, Mandarin, Willunga Almond and Fennel Salad with Honey Mustard Dressing by our Executive Chef, Rebecca Stubbs.
Download the recipe
Chapel Hill Verjuice , 750 mL — $12.00
Our verjuice is made from under ripe Verdelho grapes and is best used in cooking, traditionally to deglaze pans, as a sauce ingredient and for any purpose where wine or lemon juice would be used to enhance flavour in a dish. Read more about Verjuice at Eat and Drink where our Verjuice gets a mention.
Recipe idea for Chapel Hill Verjuice — Verjuice Poached Salmon by Executive Chef, Rebecca Stubbs.
Download the recipe
The Retreat Dukkah, 150g — $12.00
An ancient Egyptian recipe of crushed toasted nuts, seeds and spices.A great starter with our Extra Virgin Olive Oil (EVOO) with fresh crusty bread. It’s also fantastic as a crust topping for baked fish, with some lemon zest and butter.