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!
It’s Spring and time to start edging away from stews and casseroles into lighter menu options. Why not start with a simply 4C platter? Cheese, Crackers, Charcuterie and Chutney. They’re simple, easy and satisfy a multitude of appetites and tastes.
Think of these plates as ‘Cheese Plus’. Cheese may be the ‘biggie’ but all of the accompanying elements are just as important to round out the ‘platter’ flavours. The Crackers hold the cheese but they also hold the patè. And the Chutneys add a sweet and tart bite and point of difference to both the cheese and the ‘meat’ elements.
While big platters are great for big crowds here are two mini combos, made with NSW artisan goodies and our special Chutneys to get you started.
Are you a culinary traditionalist? Do you love a Ploughman’s Lunch with the traditional cheddar cheese wedge and cold meats? Here’s the 2017 Sydney market version, our perfect Traditional nibble platter:
Cheese: Harrigans Vintage Cheddar (The Hunter Valley Cheese Factory)
Crackers: Falwasser Rosemary & Sea Salt Crispbread
Chutney: Currong Comestibles’ Spicy Riberry Chutney
Charcuterie: Julianne’s Kitchen Duck & Currant Paté
Or would you prefer something different to nosh on for your afternoon goodies. Maybe something visually different to your traditional platter? What about this option with smoked fish swapped for the traditional patè and a soft goats’ cheese. Our Minimalist nibble platter:
Cheese: Willowbrae Chèvre (Goat) Cheese
Crackers: Falwasser Activated Charcoal Crispbread
Chutney: Currong Comestibles’ Rainforest Lime & Mango Chutney
Charcuterie: Brillant Food’s Ocean Trout Gravlax
What are your Platter favourites? Please let us know. (The first 5 answers will get our Chutney Duos for their Spring platters!)
*One of the great things about multiculturalism is that you grow up with a wider selection of words to fit occasions, situations, foods, etc. And the words aren’t just generational slang but rather words that have a history. So it is with ‘nosh’ which is Yiddish for a snack. PS: it’s always called a ‘little nosh’ despite whatever size platter it is. (It’s a grandmother thing!)
March has arrived with it’s shorter days. And to make matters worse Sydney seems to have been wet (and relatively sunless) for what seems like an eternity.
This week the skies are finally drying out (in patches) so here’s our very special version of an Espresso Martini in celebration!
CC Espresso Ribertini
30 ml Vodka Alaskan Rock Vodka
30 ml Strong Coffee – Serious Deliria Cold Brew
15 ml Vermouth – Maidenii Classic – Australian vermouth
15 ml Riberry Shrub
- Combine Vodka, Coffee, Vermouth and Shrub in cocktail shaker.
- Add ice cubes and shake for 10-15 seconds
- Strain into chilled martini style glass, add garnish (optional) and serve.
The secret ingredient for this special cocktail? Our Riberry Shrub! It’s sweet, tart, clove-like, spicy taste is the perfect counterbalance for Serious Deliria’s full-bodied coffee essence and Maidenii’s Oz botanicals. And the Alaskan Rock Vodka is a great base for this serious combination.
I love this classic variation. The Australian botanicals (including strawberry gum and wattleseed) give just the right mix of sweet and dry to the Maidenii Classic Vermouth. (If you prefer a dryer martini go for their Dry Vermouth but stay with this brand for a unique Australian taste twist.)
Have you tried cold brew coffee? It reminds me of the phrase, ‘Same, same but different’. This special manufacturing process yields a beautiful coffee flavour with added richness and no bitterness and/or burnt taste. I love Serious Deliria and it’s now a pantry staple for my recipes that need a coffee ‘hit’.
Vodka is the preferred base for an espresso martini and Alaskan Rock Vodka is perfect. It’s clean, crisp base lets the other flavours shine! And despite it’s name it’s a local spirit well worth stocking.
So how will you be enjoying your coffee this autumn?
Test your Chutney knowledge.
The word "chutney" is derived from the Hindi word chatṭnī, meaning to lick. In India, 'chutney' refers to fresh and pickled preparations indiscriminately, with preserves often sweetened.
After almost two hundred years on western menus there are now a wide range of chutney relishes and recipes. With its Apple Cider vinegar base, our indigenous produce becomes the centrepiece of this traditional Indian relish, with a twist.
We know our Chutneys are special and the ideal condiments for roasts, sandwiches and cheese platters. You can also add them as a special ingredient in marinades, sauces, dressings and even cocktails. (Try our Oz Red Snapper!)
Currong Comestibles’ also takes pride in the fact that our manufacturing process doesn't include wastage. After the production of our Shrubs we have the strained fruit left. This flavoured mélange becomes the basis of our native Australian fruit chutney recipes.
We add additional ingredients that compliment the indigenous fruits plus special native spice blends for each recipe. Each of our Chutneys have a distinctive flavour and ‘personality’.
Spicy Riberry Chutney is our more traditional relish and ‘Australia’s answer to cranberry sauce’ thanks to Riberries' unique spicy, clove flavour.
Our Rainforest Lime & Mango Chutney has a more tropical, exotic and ‘chutney’ flavour thanks to the Mango element.
However you enjoy them our Chutneys are Super Special!
PS - If you haven't tasted our Chutneys, we're at Carriageworks Market (2/4) and Northside Produce Market (2/18). Stop by for your taste!