$35.00
Époisses de Bourgogne is a cheese made in the village Époisses, which is in the département of Côte-d'Or in France. It is located around halfway...
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Although not a sharp cheese, Swiss Raclette is full of flavour, with a notable piquancy that suits it to a variety of food combinations. Eat...
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Coleslaw owes its soft texture to its mayonnaise-based sauce which I have replaced here with Greek yogurt. A touch of honey and mustard with spices...
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Silver Medal- Caramelized Saffron Vinegar The Capertee Valley is located 200km northwest Sydney, on the way to Mudgee, we bought our property in Glen Davis...
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Avruga is a product made from herring and other products that is marketed as a caviar substitute. Unlike caviar, does not contain fish roe. Try...
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Duck confit is a French dish made with the leg of the duck. While it is made across France, it is seen as a specialty...
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Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes)...
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Fennel Salami Truffle Salami Prosciutto, Pistachio Salami Classic Salami Lonza Beef Bresaola Prosciutto Just superb
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Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked.
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This unique honey is sourced from the nectar of flora of the season, from the mountains of Bilpin and the valley of Kurrajong which is...
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Cuvée Noir tells with most eloquence the story of blending cocoa from terrains and climates as diverse as Cuba, Belize and North Africa into perfect harmony....
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In 1954, Mr Fauchille, director of the Delespaul-Havez company, and Mr. Galois an employee had a surplus of cocoa and decided to create a new,...
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Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. Very thinly slice for wrapping or dice, whilst cold, for...
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The Pont l’Évêque is a soft cheese. Made from cow’s milk collected from producers of the Bocage Ornais area. The colour of its fairly smooth rind...
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Discover the recipe for some beautiful beef cheek, great stew, a tasty and very convivial dish, ideal for large gatherings with friends or family.
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Wine and chocolate paired or not, have been a long passion of this young chef and we are very excited to now be able to...
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Capture the taste of your childhood! Combine 70% dark chocolate with dried sour cherries sourced from Michigan via Miss Nancywith toasted coconut.
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A traditional dish from Burgundy, France. A savory stew of meat and vegetables braised in Red Wine. Served in large Jar, Cooked onsite and made from...
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The Swiss Appenzell is one of the most popular cheeses in Switzerland, well known for its spicy and pungent flavor.
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Harissa sauce is a Tunisian specialty, prepared with fresh chillies concentrated and mixed with oriental spices. Harissa is ideal to enhance the taste of your food...
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Miellerie means "the house of honey" in French. This honey is produced by Yves Ginat, a Frenchman now living in Tasmania. Yves began keeping bees...
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Lots of flavour, very happy with it,have a nice mash potato, and green beens! Nice Bottle of Pinot Noir with it!
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New to our range of charcuterie, this Truffle Salami is flavoured with the unmistakable flavour of Truffle , giving it a wonderful rich taste and aroma....
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This traditional cheese is made on the high plains near the town of Langres in the Champagne-Ardenne region in North Eastern France. It has a...
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An exquisite soft-ripened cheese made from goat's milk and produced in the Poitou-Charentes region in the Loire Valley of central France. A log-shaped chevre cheese,...
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Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite"...
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The ultimate in romantic and gourmet gifts for your loved ones, friends and family. Add a Steph's Gourmet Gift Voucher to any hamper or as the...
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This delicious cold pressed oil is the climax of olive farming. No additives and n cholesterol make it a natural health food. This Single Estate...
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Cornichons are tart French pickles made from small gherkins pickled in vinegar and tarragon. They traditionally accompany pâtés and cold cuts.
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