Vinegars and Sauces

Orange Blossom Balsamic vinegar

Ingredients: Balsamic vinegar, cane sugar, plus either fresh orange juice.


Serving Suggestions:


Orange Blossom Balsamic Vinegar is an all-round salad dressing vinegar.

My two favourite salads with the Orange Blossom Vinegar (along with plenty of cracked black pepper and some salt) are:

  • orange segments, rocket leaves and red onion, or

  • orange slices, finely sliced fennel and garnish with fennel “feathers”.

It is also fabulous ‘ribboned’ over grilled salmon or trout.





Lime and Ginger Balsamic vinegar

Ingredients: Balsamic vinegar, cane sugar, plus lime juice and crushed ginger.


Serving Suggestions:


Lime and Ginger Balsamic Vinegar is best with dark green leaf salads, such as red mignonette or oakleaf. Try a red cabbage coleslaw or baby coloured chard.

Splot over lamb cutlets, sausages or a pork chop.

Use as a finishing sauce over a stirfry.




Strawberry Balsamic vinegar

Ingredients: Balsamic vinegar, cane sugar, plus fresh strawberry juice.


Serving Suggestions:


Strawberry Balsamic Vinegar is again multipurpose dressing for all green or red leaf salads.

For a real treat, use it to dress a fruit salad or strawberries.




Garlic Worcester

Ingredients; Garlic, onion, plums, soy, salt, vinegar, sugar, spices


Originally I made a Garlic Sauce and a Worcester Sauce, but have now combined the best of each into this one product.

It is a very thick and viscous, with such intensity of flavour that a bottle has been known to last a year!


Serving suggestions:


  • Casually spot black blobs around any BBQ meats.

  • Glaze game meats just as you serve.

  • Drizzle over oysters. An excellent "Kilpatrick".


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