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Zesty lime is stirred through a light egg aioli. Delicious with seafood. Dip a prawn or 2 into it .. yum! Can be used as a dipping sauce or try on a sandwich or wrap instead of mayo. -
Out of stock
This creamy egg aioli has the tang of mustard and the subtlety of dill. Perfect as a dressing for smoked trout salad, potato and egg salad. A spoonful over a piece of grilled salmon... delicious! -
Slow roasted caramelised garlic is blended through a light egg Aioli. The Mrs Oldbuck's staff will say it is magic served with chips and roasted veges. Use anywhere you would use a mayonaise -
Smokey chipotle chillies infused in a creamy aioli, with a hint of chilli and vinegar and a rich smoked flavour An amazing accompaniment with sweet potato wedges, burgers or on the side of steak and chicken. -
Mayonnaise base with tomato, Worcestershire and a hint of spices. Simply dip fresh prawns, crab or on the side of fish and chips. -
Sweet figs blended with quality rich dark chocolate. Enjoy on scones, brioche, or serve with a nice blue cheese on a cheese platter. -
Roasted Eggplant with hot red peppers makes this a tasty Harrisa paste. It adds depth and heat to meats and vegetables. Brilliant alongside Lamb. Try on a lamb burger, lamb wrap or alongside barbequed lamb chops. Can also be used to baste and marinade. -
Onions slowly simmered for a rich caramel taste. Full of flavour & versatile, add to sausages for a gourmet sandwich, serve on the side of any meat dish. -
Fig and brandy paste is a versatile paste that can be used in a variety of dishes, both sweet and savoury . It is perfect for a cheese platter with crackers , but can also be used in other dishes such as a fig and brandy cake or a fig and brandy tart. -
Sweet musk flavour of guava with slivers of roasted almonds, simmered slowly gives a dense thick texture. Guava and Almond Paste is a beauty with cheese plates, especially a creamy camembert and brie, or for those who like a high fruit paste to replace jam. Can serve with toast and scones. -
Rich dark plums simmered with port wine to make a thick dense Plum and Port Paste, sensational with soft cheeses like a Brie or Camembert. -
Golden quinces simmered slowly to develop a rich dense fruit paste.Serve with cheese and fruit platters (especially delicious with a good blue or goats cheese) or just spread on a nice piece of sourdough toast. -
Australian Lemons preserved in salt. Simply wash and dice skin finely and add to Moroccan tagines or curry dishes. -
Prunes spiced and slowly simmered in port wine make a delicious sweet treat with ice-cream, yoghurt, puddings or cheese plates. -
Sweet baby figs marinated with spices . A favourite essential for a quality cheese and fruit platter. Particularly magnificent with blue cheese. Marinated Baby Figs also partner well with ice-cream and yogurt or with marscapone cheese to make a simple tart filling -
Berrima Public School has released this beautiful school fundraiser cookbook featuring recipes from members of the School Community and the Village. Featuring over 75 recipes, all proceeds go to Berrima Public School and their Kitchen Garden project. Mrs Oldbucks Pantry has there Stuffed French Toast recipe on page 28. So proud to be a part of this project! Grab your copy online now!
