$5.00 – $33.92
Fruit balsamic is our authentic Australian equivalent to reduced, aged balsamic vinegar (only I think it far more complex and interesting). It has a base of wild rosella for the fruitiness which is enhanced and amplified with some aniseed myrtle. We then add those Maillard products for the addictive roasted, toasty notes using Wattleseed extract and soy and inject a little sweetness with mirin (Japanese rice wine) and palm sugar. Lastly, some pungency and aromatics are all essential and alpine pepper and paperbark smoke fulfill this role. So how do you use it? Drizzle some on a plate and place cold meats and cheeses or a chicken and mescalin salad or some smoked seafood. Use as a pasta drizzle as a highlight or over some roasted chicken or twice-cooked duck. Use it over eggs, add to mayonnaise, try it on fish or add a dash to meat sauces. Ingredients: mirin, white vinegar, rosella, palm sugar, soy sauce, smoke oil, wattleseed extract, alpine pepper, aniseed.
We use glucose and trehalose (resurrection sugar) and varying marinating times as we slowly increase the sugar concentration to enhance the natural soft sweetness in the fruits while leaving some of their tartness. We could just pickle the fruits in cane sugar (sucrose) syrup except that is just wouldn’t be good enough for our standards of health, quality and superior taste. You see our confits are ‘No Added Fructose’ and as fructose (one of the bad sugars) makes up half the sucrose molecule and we are drowning in sucrose these days, we came up with the best alternative there is – trehalose. This is a healthy micro-sugar that comes with a myriad of health benefits from anti-ageing to antioxidant.