Whether you’re looking for something new for a belated Valentine’s Day celebration, Galentines Day or just the approaching end of summer, we know that you will enjoy and savour the taste of this glorious cocktail.
The ‘Oz Pimm’s’ is our ode to summer flavours and was first ‘created’ back in October 2018 at the Wahroonga Food & Wine Festival. Our festival 'neighbour' was Pimm’s and once we started chatting we couldn’t help but try each other’s wares. One thing lead to another and by late afternoon this was our favourite drink!
The great thing about this cocktail is that it’s super easy to make (and even easier to enjoy). For me this drink was perfect. Light, refreshing and not overly alcoholic it worked with meals throughout the summer whether salads, BarBQues, chicken, fish and cheese platters! (Virtually everything except the Christmas roast!)
And just as Pimm’s is perfect for Wimbeldon’s tennis tournament, the Oz Pimm’s was the ideal cocktail for the Australian Open! So go ahead and enjoy a few. (After all summer is over in a fortnight!)
15 ml Riberry Shrub
45 ml Pimm’s Cup #1
Garnish: Strawberry + Cucumber + Orange Slice + Mint Leaves
- In cocktail shaker, muddle Mint Leaves with Riberry Shrub.
- Add Pimm’s and shake to mix.
- Fill ‘Tumbler’ with ice. Pour Pimm’s + Shrub mix over ice.
- Top with Ginger Ale and stir to mix.
- Garnish with extra Mint Leaves + Cucumber + Orange Slice + Strawberry
You can also think of this as a totally historical cocktail as it’s based on Pimm’s Cup #1 (approx. 1850) + vinegar Shrub (approx. 1700’s) made with Riberries (Australian indigenous fruit, approx. 35,000 BC).
It’s always nice to know that you’re enjoying something that’s been around for awhile!
How can it be December already 🤪? With less than a fortnight to go, Christmas is literally around the corner! But don’t panic about the menu. Instead be pro-active and use multi task ingredients and recipes.
Here’s a drink idea that sure to become a family favourite. The initial recipe is a non-alcoholic mocktail that everyone will enjoy. It’s a great holiday punch that’s light, refreshing and not too sweet. Simple, easy and with only four ingredients this recipe is the perfect way to stay hydrated on lazy summer afternoons!
But don’t be fooled this recipe easily morphs into a delightful cocktail that works whatever the weather.
Sydney Sunset Punch
1 Ltr. Apple Juice
1 Ltr. Unsweetened (strong) Mint Tea
1/2 Ltr. Watermelon Juice
1/2 Cup Rainforest Lime Shrub
- Mix well & chill.
The punch looks beautiful and is ideal to serve via a ‘help yourself’ punch bowl. Feel free to add chunks of melon and strawberries. (If you have the time ‘mix & refreeze’ and serve as a semi-slushie. At the very least don’t forget the ice!)
For a special touch serve in coupechampagne glasses and garnish with a sprinkle of edible flowers💐. We love the festive Williams-Sonoma Vintage Etched Coupe photographed.
(Grownups can add up to 30ml Gin (personal favourite: Poor Tom’s Strawberry Gin) + (optional) 2 drops orange bitters per serving ‘topup’🍸.)
Quick, Easy and totally refreshing - Drinks organized with and without alcohol! Next task?!
If you have seen us at the Markets recently, you’ll already know the ‘news’ that our Spicy Riberry Chutney is bigger and better than ever! It’s now selling in the new, bigger 210g size jar and it’s even easier to enjoy to the very end thanks to its wider ‘mouth’. (And Riberry now matches our Rainforest Lime & Mango Chutney that ‘swapped’ jars earlier in the year!)
So how will you be enjoying our very special Chutneys? The spicy, almost ‘Christmas’ flavour of the Spicy Riberry Chutney makes it a favourite for this time of the year. Think of our native Riberry as the Australian answer to cranberries and our Chutney as the perfect Oz cranberry relish/sauce and plate it up with your holiday turkey and lamb.
Here are our top 4 ways to enjoy our Spicy Riberry Chutney!
- Add a ‘smear’ to a sandwich to liven up the flavour. Our Spicy Riberry Chutney is beautiful on Turkey and Brie (instead of cranberry jelly). As a child I loved Cream Cheese & Jelly sandwiches, but my adult tastebuds prefer something ‘less sweet’ and Chutney fits the bill. This relish is also the perfect topping for a Bacon & Egg Roll. (Boxing Day brekkie menu idea?)
- Chutney Cocktails take over where jamtini’s leave off. Less sweet and more flavoursome, they’re the perfect when you want a ‘spice with a touch of sweet’ cocktails. Our favourite is the Oz Red Snapper. This Bloody Mary variation was made for brunch!
- Add a spoonful of Chutney to the pan juices of your next roast to give your gravy a totally new dimension. Chutney is made with vinegar, which is often used to deglaze roasting pans, and our unique spice blends will compliment your roast’s flavours. (Swish the pan juices around in the jar to make sure you don’t waste anything.)
- Bake a cake! It may be an unusual ingredient but it tastes fantastic. Recipes have added jam for ages (remember Nigella’s Marmalade Cake?) so this is a ‘less sweet, more spice’ variation. Our Chocolate Chutney Cake is flavoured with our Spicy Riberry Chutney and it’s cinnamon, clove-like ‘notes’ are perfect for the holiday season. (And since we start with a cake mix this cake is super easy & quick.)
Which one is your favourite?
(PS - We’re keeping our Chutney prices at the same $15. /jar and our Chutney Duos @ $20 until early 2019.)
Want more Chutney ideas? Click here for some other favourite recipe ‘hacks’!
It’s hard to believe that it’s already the middle of October and Christmas is just a little over 2 months away 🤪! Are you ready?!
To help you (and/or Santa 🎅) prepare your Holiday Gift & Entertaining shopping lists, here’s where you will find us for the rest of the year:
Saturday, October 20 – Northside Produce Market, North Sydney
Sunday, October 28 – Wahroonga Food & Wine Festival, Wahroonga Park
Saturday, November 3 – Carriageworks Farmers Market, Redfern
Saturday, November 17 – Northside Produce Market, North Sydney
Sunday, November 18 – Pop-up @ Williams-Sonoma, Chatswood Chase
Saturday, December 1 – Carriageworks Farmers Market, Redfern
Saturday, December 8 – Pop-up @ Williams-Sonoma, Bondi Junction
Saturday, December 15 – Northside Produce Market, North Sydney
Sunday, December 16 – Pop-up @ Williams-Sonoma, Chatswood Chase
Monday, December 17 – Pop-up @ Williams-Sonoma, Chatswood Chase
(And maybe more. We'll keep you posted!)
Ho Ho Ho & Happy Shopping 🎄
Dry July may be finished but we still ❤️ mocktails! Refreshing and alcohol-free they’re always a favourite thirst quencher. It’s fun to give a classic a local new ‘look and here’s our translation of the timeless Lemon Lime & Bitters combo with a ‘Down Under’ twist!
We start with the traditional LLB 101 recipe. With 3 basic ingredients it’s a quick and easy drink too. Our special ‘flavour difference’ comes from our local Aussie ingredient ‘modifications’. 😋
We have swapped basic lime cordial for very own Rainforest Lime Shrub. Based on a historical recipe and made with the indigenous Australian Bush Limes, its taste is flavourful and uniquely vibrant.
We’ve picked a local (OK Melbourne) instead of the traditional lemonade too. It's a multi-cultural choice, Capi’s Yuzu soda, for a ‘same/same but different’ finish. The Japanese fruit flavoured drink has a lighter taste while still citrus 'tart'.
Our bitters however, are the classic and timeless Angostura. Why play with perfection?! 😍
LLB OZ ‘ified’
20ml Rainforest Lime Shrub (AU tbsp)
4 - 5 dashes Angostura Bitters
30 – 40ml CAPI Yuzu ‘Lemonade’/soda (approx.)
- Add ice to a tall glass.
- Add Angostura Bitters + Rainforest Lime Shrub to ice-filled
- Top with CAPI Yuzu soda.
- Add swizzle stick to stir.