$10.00
Great with Goat cheese, good acidity and balance! Ready Made Meals
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The quality of Isigny butter reflects all these natural advantages: it is impossible to confuse it with any other butter. It is yellow like buttercups,...
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Isigny's butter stands out with its distinctive golden hue, hazelnut flavor and overflowing vitamin A content-it's totally unique and incomparable to all other butters!
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Chutney is a spicy-sweet-sour condiment made with fresh and dried fruit, sugar, vinegar and chiles. Try that beautiful chutney with our ham or my country...
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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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A soft, spicy hot, spreadable salami originating from the South East of Calabria. Remove from refrigerator & rest on the bench to soften before using....
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A specialty of Majorca, remove from the refrigerator & rest on the bench to soften before using. The spreadable paprika filled chorizo can be eaten...
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This honey has an amber colour with a distinct and pronounced taste, characteristic of his flavour with a remarkable thick texture of soft, fine crystals,...
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One of my classic secret,try that with my chicken terrine,simply superb,don't forget to have a nice glass of chardonnay in your hand.
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This Truffled Tapenade is a wonderful combination of sliced Black Perigord Truffles, Porcini mushrooms, olives and capers. Strong, intense and will overload your senses.
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This classic Provincial-style aioli made with traditional ingredients is elevated further with the infusion of robust, earthy black truffles. Creamy, earthy, tangy!
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Mild honey infused with the flavour and fragrance of truffles. Use truffle honey in marinades, basting game birds or drizzle it over thinly sliced prosciutto....
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The flavours of traditional Dijon mustard unite with black truffle to create a one-of-a-kind taste. Try truffle mustard with your next sandwich, salad or BBQ...
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Aromas ranging from musky to floral will transfer into your soups, sauces, meats, chickens, and more, making them explode with flavour, turning them from...
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