It’s Spring and we have a great, non-alcohol, way to ease into your ‘mixologist mentality’. It has an understated taste and you probably have at least half of the ingredients in your cupboard already.
We think this is the perfect brunch mocktail combining two breakfast standards, a cup of tea ☕ and Marmalade.
Have a taste of new Rainforest Lime & Kumquat Marmalade, (our first product since our 2012 launch). This Marmalade is our first sweet jam and like all of our products it’s based on indigenous Australian 'bush tucker' ingredients and traditional European ‘style’ recipes.
The main ingredient is our Rainforest Lime, Microcitrus australis, (AKA Bush Lime or Australian Round Lime) and it’s tart citrus flavour is paired with South Australian Nagami and Marumi kumquats (from The Kumquatery). Both of these kumquat varieties have sweet peels and sour flesh, which adds a sweetness that balances the Rainforest Lime’s tangy flavour for a ‘well-rounded’ taste and golden marmalade.
(CULINARY TRIVIA: The Nagami kumquat was first introduced to London from China in 1846, while the Marumi variety dates back to the 1780s.)
What’s your favourite way to enjoy Marmalade?
#80002 Rainforest Lime & Kumquat Marmalade (RRP) $15 @ 210 g.
As a Currong Comestibles Shrub I have a proud heritage. I’m also known as a ‘drinking vinegar’ and then there’s my cousin ‘Switchtel’ (another story).
Vinegar ‘drinks’ have been popular around the world, throughout history. The very name itself goes back to antiquity.
Our recipe is based on the popular 18thcentury beverage served around the world but which because exceedingly popular in colonial America. Shrubs were so popular in colonial America that the beverage is sometimes considered to be ‘American’ but was equally common on the other side of the Atlantic in Britain.
These speciality cordials were also popular in Australia. Check out the Raspberry Vinegar Cordial recipe (reprinted from an 1864 cookbook) on page 85 in Eat Your History a chronicle of Australian culinary history. This tome by Jacqui Newling (Sydney Living Museums) is a fantastic historical journal and cookbook on Australian eating habits from the original Aboriginal inhabitants through the 50’s.
Enjoyed around the country, Shrubs were the perfect, non-alcoholic drink. For farmers, it was seen as as ‘extra benefit’ of preserving their fruit. Farmers added vinegar to the fruit along with sugar (or honey) and it made the fruit palatable for longer periods. This vinegar based sweetened fruit was called a Shrub. They poured off any excess liquid and mixed it with water for a refreshing beverage that was also called a Shrub. With the introduction of refrigeration Shrubs became less common. By the end of the 1800’s this method of preserving was virtually lost.
Some say Shrubs were popular in America because people wanted an alternative to tea (because of high taxes). Or maybe it was just that I was easy to make and enjoy. Whatever the reason I revelled in the popularity! And I stayed popular until the late 1800’s when refrigeration came into vogue. (But now I’m back and loving my newfound recognition and acceptance.)
Fast forward to the 21st century and Shrubs have found new popularity. Artisan bartenders, mixologists and restaurateurs have all rediscovered this refreshing beverage. And these drink sensations have now spread from the US to Canada, Australia and London.
Shrubs are the ideal ingredient to add flavour to cocktails, mocktails and punches. Currong Comestibles has the added unique element of indigenous Australian fruits for totally unique flavours. (Not to mention our flavourful Apple Cider Vinegar base.) But I’m multi-talented! As a Shrub I’m also fabulous in marinades and as super quick salad dressing. In fact I’ll probably work in any recipe that calls for vinegar and citrus. (And being super concentrated you will probably only need a ‘dash’!)
How does your history taste? If you’ve been drinking our Shrubs you’re enjoying a double dose of history thanks to our 40,000 year old ingredients and 200+ year old recipes.
So how do you like our Riberry and Rainfrest Lime Shrubs? Cocktail, mocktail, with or without alcohol? What’s your favourite tipple?
Culinary Trivia Info:
The original ‘root’ of Shrub, the Persian and Arabic words sharāb (meaning "wine and to drink") have also given English the words syrup and sherbet.
The Galah
Mother’s Day should be a day of ‘Thanks’and in honour of the day I wanted to create a ‘girlie’ cocktail, pretty and pink and totally unique in flavour The Galah.
This rose coloured beauty is a delicious culinary fusion, ‘spiritually’ Australian and a very special drink.
It’s an ideal cocktail for an afternoon of sipping, laughing and relishing good company, family or otherwise🍸😋!
I’m more than just a pretty face for an evening of fun! I’m a fabulous Chutney that’s great for Breakfast, Lunch, Dinner and between meals and for Drinks too! I’m additive free and with no artificial flavours and/or colours I work with everyone 😋!
My tart and spicy, Riberry flavour makes me Australia’s answer to cranberries and I’m the ideal companion to roast 🍗turkey and lamb.
But have you also considered what other meals, recipes and dishes could seriously lift their game with just a dash of Currong Comestibles Spicy Riberry Chutney? Keep reading!
BREKKIE:
Take breakfast up a notch with just a ‘smear’ of Spicy Riberry Chutney instead of the usual tomato sauce on your usual Bacon & Egg Roll! It’s unique blend of ingredients and spices lend a triple ‘s’ taste sensation (sweet, savoury and spicy) to this breakfast basic.
Looking for variations to this classic AM starter? Try turkey bacon instead of the traditional pork. Sydney’s Black Forest Smokehouse makes and smokes this delicious treat in-house 😋!
Prefer no meat? Try lightly grilled haloumi cheese and fried egg with a touch of the Chutney!
Going Vegan? Add a touch of the Chutney to sautéed tofu for a flavour boost.
LUNCH:
An all-time favourite is a Turkey & Brie sandwich. Add a touch of Oz with our Riberry Chutney rather than the standard cranberry sauce. The slight spiciness of the Chutney gives added depth to the fillings instead of just sweetness.
Or chillout with a Ploughmans Lunch for a ‘no work’ meal. The Chutney is a beautiful taste break with the rest of the assorted nibbles!
DINNER:
Go traditional and our Spicy Riberry Chutney goes perfectly with any roast although our favourites are Turkey and Lamb. (And it’s even better on a cold leftover sandwich the next day!)
ANYTIME SNACKING:
A bit of this and a bit of that is the perfect combo for Chutney. Just a few spoonfuls add the perfect dimensions to a quick snack. We’ve paired it here with some pate and cheddar for a filling snack.
PS – I’m even fabulous in cocktails. Have you tried an Oz Red Snapper?
BTW I’m Vegan too 🍏😍!