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Our ‘12 Days of Christmas’ Leftover Chutney - Bakers’ Dozen of Gr8 Ideas! #3

December 22, 2016 | 0 Comments

Another day, another Chutney idea trio!  Getting inspired?

  • 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!

  • Curry side dish. Mix up a new taste sensation by adding the remnants of one chutney jar to the next one you open. You’ll create something new to tantalise your guests’ taste buds.
  • Create flavoured Butter. Add Chutney to butter for extra flavour. Use this butter when you’re roasting chicken for both crispness and seasoning. You can even slip it under the chicken (or turkey) skin to add extra moistness. Roast Chicken Tips  


    Tagged: Australian native foods, Bloody Mary, butter, chicken, Cocktail, curry, Gin, Lilly Pilly chutney, Oz Red Snapper, Rainforest Lime & Mango Chutney, roast, Spicy Riberry Chutney

    Our ‘12 Days of Christmas’ Leftover Chutney - Bakers’ Dozen of Gr8 Ideas! #2

    December 21, 2016 | 0 Comments

    Another day and more recipe suggestions for Chutney!  How will you be creative today?

    • Multi-cultural Salsa. Add some Chutney to salsa (homemade or store bought) for a different flavour mix. Add fresh coriander or parsley and serve with tortilla chips.
    • Add it to pan juices of your next roast. Just a spoonful of Chutney will 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 flavors. (Swish the pan juices around in the jar to make sure you don’t waste anything.) We love the Rainforest Lime & Mango Chutney with roast chicken.
    • ‘Flavour Hack’ roast booster. Mix Chutney with liquid (wine, soy sauce or juice) and a few spoonfuls of oil (olive or coconut are our favourites) and pour over meat, chicken or fish. Not too much but just enough so that the food won’t dry out while cooking. Sprinkle herbs (Italian, mixed herbs or whatever is in the pantry) over the meat and roast. You’ll get a beautiful main course with it’s own flavourful gravy.



        Tagged: chicken, Lilly Pilly, Lilly Pilly chutney, Lime, marinade, Rainforest Lime & Mango Chutney, roast, salmon, salsa, Spicy Riberry Chutney

        We're Celebrating our Newest Awards!

        October 14, 2016 | 0 Comments

        We’re totally ecstatic about our newest product accolades!

        This year we were awarded three medals by The Royal Agricultural Society of Victoria (RASV).

        These Australian Food Awards celebrate excellence among Australian food producers. Products are judged across eight major classifications and our awards were in the pantry goods category. 

        Blind tested, the products were judged on the criteria of:

        Flavour and Aroma     Colour     Texture and Body     True to Description     Finish

        We’re honoured with receiving these awards and the industry acknowledgment and recognition of our products.  (We look forward to having the opportunity to win even more honours as we introduce people to the unique flavours of Australian native foods!) 


        Our 2016 Australian Food Awards


        Riberry Shrub                                                       Score: 94

        Rainforest Lime Shrub                                        Score: 97


        Rainforest Lime & Mango Chutney                      Score: 84


        We hope you’ve had the opportunity to personally try our products and would love to hear your feedback. Please stop by and say Hi at our regular markets and upcoming special events before the New Year.

        We’re also working on a few new recipes so you might even be able to taste a pre-release ‘sneak preview’ of our newest products.


        See you soon!

        Tagged: Australian Food Awards, Australian native foods, awards, Chutney, Gold, Rainforest Lime & Mango Chutney, Rainforest Lime Shrub, Riberry Shrub, Silver

        5 Gr8 NEW Ideas for Leftover Chutney!

        April 22, 2016 | 0 Comments

        Christmas and Easter are history and it’s Autumn! It’s time to take stock and think about ‘comfort food’.   To be practical, you don’t want to be wasteful, so how do you use up those ‘marginal’ jars of chutney in the back of the refrigerator?  (Too much to throw away but not enough to pull out and pass around.)   We have a few solutions.    Here are 5 (NEW) ways to finish the current Chutney and get ready for your next jar!


        Carrot Chutney Cake

        • Bake a Chutney Cake (C2)! It may be an unusual ingredient but it tastes fantastic.  Recipes have added jam for ages (remember Nigella’s Marmalade Cake?) so think of this as a ‘less sweet, more spice’ variation.  Our Carrot Chutney Cake used the Rainforest Lime & Mango Chutney and the Chocolate Chutney Cake was flavoured with our Spicy Riberry Chutney.  And since we start with cake mixes they’re super quick and easy!

        • The perfect chicken salad dressing.  Combine Chutney, plain yogurt, curry powder and mayonnaise (optional) for a light chicken salad dressing.   Pick up a barbequed chicken from the shops you can have a ‘homemade’ salad with a unique dressing on the table in no time!

        chicken salad

        • Chutney Cream Cheese Ball.  Blend plain cream cheese (regular or low fat) and Chutney together in your food processor.  Add as much or little of the chutney as you want for flavour.  You can also thin it out with some plain yoghurt, which will also add a touch of tartness to your spread.  Serve with crackers.  Start with this basic Cheese Ball recipe for inspiration and basic ingredients.

        Cheese Ball

        • Multi-cultural Salsa.  Add some Chutney to salsa (homemade or store bought) for a different flavour mix.  Add fresh coriander or parsley and serve with tortilla chips.


        • Chutney Cocktails take over where jamtini’s leave off.  Less sweet and more flavoursome, they’re perfect when you want ‘spice with a touch of sweetness’ cocktails.  Our favourite is the Oz Red Snapper.  This Bloody Mary variation was made for Autumn brunches.  Try one soon!



          Tagged: Australian native foods, Autumn, Cake, Carrot, carrot chutney cake, cheese, chicken, chicken salad, chocolate, Chutney, chutney cake, chutney cocktails, Easy Entertaining, Lilly Pilly, Lilly Pilly chutney, Oz Red Snapper, Rainforest Lime & Mango Chutney, Rainforest Limes, Riberry, roast, salsa, Spicy Riberry Chutney

          Christmas Countdown - 36 Days to go!

          November 20, 2015 | 0 Comments

          Thanks to IKEA’s ‘Setting The Table For Christmas!’ mini event we’re now inspired and more confident. They’re so much more than a pretty face and an Alan Key! It turns out that their Food Department has so much more than just meatballs to get you through the holiday season.

          In less than 45 minutes we saw how to feed a crowd (‘wine & dine’) with numerous sweet and savoury treats   With limited effort you can make a major impact (a bit like their furniture assembly).

          It’s not champagne but Sparkling Pear Drink. (It tastes like a fruity moscato wine) It’s the perfect beverage for family toasts that everyone can enjoy.  Mocktails anyone?


          Gingerbread is a European tradition for Christmas and it ‘s perfect for warm cosy winter evenings. To make the cookies/biscuits from ‘scratch’ can be time consuming. IKEA has the perfect solution with frozen Gingerbread dough! Just roll it out and bake. Your kitchen will still smell delicious and you can take all of the credit. Ice them or just serve them straight from the oven.

          Or try something different. IKEA served the gingerbread rounds with a touch of blue cheese and orange marmalade for a unique appetiser. YUMMO! We’ll be serving it with our Rainforest Lime Chutney for an Oz citrus touch.

          And the table. The tabletop directions were to mix things up and be a bit creative. The runners were fabric lengths in various patterns that went across the table. Under the plates, they’re not traditional placemats but simply fabric cut to size. Our stylists’ suggested leaving the edges slightly frayed for a ‘rustic’ look. And don’t worry if all of the china doesn’t match either. Start with where you were placing the actual place settings to give you an idea of how much space you had to work with. Here’s their suggestion order:

          1. Tablecloths
          2. Runners
          3. Place settings
          4. Cutlery
          5. Centrepieces
          6. Serving Dishes
          7. Additional decoration (including, garlands, candles, etc.)

          Give yourself enough time to do a dry run to make sure that nothing is forgotten.   Then take a deep breath and relax.

          And don’t forget to ENJOY yourself!

          Tagged: Christmas, Easy Entertaining, Holiday, IKEA, Rainforest Lime & Mango Chutney, Tabletop