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🍸😋!
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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!
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.
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!
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!)
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.
So I’m ready to start ‘hanging out’ anytime you want.
PS – I’m even fabulous in cocktails. Have you tried an Oz Red Snapper?
BTW I’m Vegan too 🍏😍!
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!
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’!
We can’t decide on the best name for our latest cocktail!
Did You Know? – That a Vodka based Martini is also called a Kangaroo?! Neither did we until we did some investigating. It seems the name goes all the way back to the 60’s. Which is why we’re looking for an Oz name for this cocktail created for your summer entertaining menu!
Our inspiration was this beautiful Rainbow cake from @tastethelove_madewithlove at the Rose Bay Market.
We started with a reverse Martini and then decided to ‘even’ up the ingredients. Rather than Gin, we went with Vodka to let the Oz vermouth take centre stage. And of course we needed a Shrub. The Riberry was perfect for both flavour (a touch of spice) and colour.
The first 3 ingredients are equal in quantity and we finished with a flourish of Watermelon Juice with it’s delicate, and light and subtle sweetness. (This ingredient will be a Summer '17 favourite!) The result is a cocktail with style and flavour without being overwhelming. We’re sure it will be a summer favourite!
15 ml Alaskan Rock Vodka
15 ml Animal Spirit Vermouth
15 ml Riberry Shrub
60 ml H2 Melon Water
- Add all ingredients to cocktail shaker and shake to mix well.
- Pour into *‘well dressed’ flute.
*(Rim dipped into Riberry Shrub and then dipped into edible sugar beads to coat the rim. The sweet version of a Margarita presentation.)
Serve & Enjoy!