|
 Hahndorf – SA.
Jams, pickles and preserves have become a
bit of a regional food cliché. It's hard to differentiate
your product even with the obligatory tasting samples at the
markets. However, the Beerenberg
operation at Hahndorf falls into a different category
altogether. With 48 different products, international sales
to dozens of countries and pride of place on the breakfast
trays of more than 300 hotels in the Asia-Pacific region,
it’s a big business.
The Beerenberg Farm story goes back
to 1839, when the Paech family settled at Hahndorf three
years after the state of South Australia was proclaimed. The
farm had been in the family for five generations when,
looking for extra income, Grant and Carol Paech planted
strawberries. This led to strawberry jam, various other jams
and then the every-expanding range.
Fred and I have
differing opinions on the strawberry jam. I love it – he
thinks the glucose taste is too strong. But there’s
something for everyone in their range and you can buy
online. Go exotic with rose petal jam or try the highly
acclaimed pickled onions or Hahndorf gherkins. The fruit
chutney and the hot tomato sauce are favourites in our
house, while the hot tomato chutney is reputed to be the
gold standard where chutneys are concerned.
The
Beerenberg website is also gold standard for a producer
site and you can purchase online.
|
Inverell – NSW.
It’s apparently a tradition in the Abruzzo in Italy, but
it’s only since the early 90s that Agrumato oils have come
onto the market elsewhere. The agrumato process is far more
than simply infusing oil with citrus flavours. Fresh fruit
is crushed with the olives, so the flavours are intermingled
from the very beginning. In Italy, lemon, orange and
tangerine are the most common
 versions
of agrumato oils.
Now Australian producers are emulating the Abruzzesi.
Gwydir Grove has a range of products,
including herb infused and classic oils, table olives and
olive oil soaps. The latest releases are a Blood Orange and
a Lime Agrumento Olive Oil. Both are produced by the
traditional crushing method.
They’re not oils you’d use every day, but add a touch of
difference to meat, pasta and vegetable dishes, as well as
salads. Italian manufacturers recommend lemon oil with fish,
chicken, vegetables (especially beans), or pasta. You could
try Gwidir Grove’s lime version with the same dishes. The
orange flavour is said to be fabulous with grilled salmon,
grilled poultry, in spinach salads, and with oven roasted
root vegetables or squash.
Gywdir Grove also has an
attractive website, but you can only order, not pay,
online.
|
 |