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Alison's Lemon Curd is a sure fire winner with everyone - visitors to our cellar door and Hobart shop can't get enough of this and I'm beginning to wonder if Alison ever regrets dropping us in a jar - because we can't stop talking about how good it is! The perfect amount of sweet, sour and rich makes this the perfect curd to layer your cakes, spread on your crumpets or fill your biscuits.
We have chosen our two favourite honeys for you, and we're offering them as a twin pack. Both are from Robin O'Brien at Wellington Apiary. The first is his texturally luscious, cold extracted leatherwood honey. The second is Robin's Prickly Box - deliciously caramel like! Collected from clandestine hives scattered all across Hobart, this raw honey displays all our seasonal wildflowers. It's rich and pretty. Both honeys are of outstanding quality.
You guys seem to be as obsessed with Raspberry jam as we are … every time we offer this you go nuts for it! It tastes like a Tasmanian summer on a spoon, delicious!
Sometimes you just want chutney. You know, a simple, traditional chutney made with plenty of fruit, tomato and a decent splash of spice. Nothing too fancy. No weirdo flavour combinations. And it has to be chunky. And cooked just right, not so much that it loses its texture and not too little so that it is watery. This is THAT kind of chutney. Pears are the fruit, williams pears to be precise, big, green, tart ones from Ann Kiles place in Kettering. There are a few sultanas too, just like how the CWA ladies do it. Great with everything but in particular a toastie. I am a card carrying member of the Toasted Cheese Sandwich Resurrection Society and this, my friends, is the chutney for the job.
Great with ham and other cold cuts, our Red Pepper Relish is one of our most popular items in Cellar Door (after the cheese of course).
I have been on the lookout for interesting cheese accompaniments ever since I went to my sister's house and saw about a year's supply of quince pastes that I had sent with her cheese, untouched, in her fridge. This one is a real find. The peaches are actually dried peaches which have been steeped in a rich syrup full of cardamom and other spices. They are then aged for a few months. Totally addictive and wonderful with strong cheeses.
This recipe has done the rounds but it was given to me first by a customer when I worked at Melbourne’s Richmond Hill Café & Larder. This gentleman was an archaeologist who had recently returned from a dig near Baghdad where he had been given the recipe. I gave it to my mate and legendry jam maker Mary Walker, who handed it on to another local, Ann Kile. It is Ann who now makes this wonderful marmalade for us. It contains oranges, grapefruit and lemons and is fine cut, slightly bitter (as it should be) and cooked just to the point of setting. A right proper marmalade.
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