Currong News!

ALL DAY RIBERRY CHUTNEY!

February 26, 2019 | 0 Comments

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. 

                                                                               

 

 

 

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 🍏😍!

 

 

Tagged: Australian native foods, breakfast, cheddar, cheese, Chutney, dinner, Easy Entertaining, lunch, Riberry, roast, sandwich, Spicy Riberry Chutney, turkey

The Gang’s all here! Together again!

November 20, 2018 | 0 Comments

 

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?

CC Spicy Riberry Chutney and Rainforest Lime & Mango Chutney (210g)

(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’!

Tagged: Australian native foods, Cake, cheese, Christmas, Chutney, chutney cake, cocktails, easy, Easy Entertaining, Holiday, Quick & Easy, Riberry, Spicy Riberry Chutney

CC Easy Entertaining Mini Nosh*platter

September 08, 2017 | 0 Comments

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:

Traditional Mini Cheese platter w/ Spicy Riberry Chutney

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!)

 

Enjoy

*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!)

Tagged: Australian native foods, cheddar, cheese, Chutney, crackers, crispbread, Easy Entertaining, goats cheese, gravlax, nibbles, nosh, patè, Rainforest Lime & Mango Chutney, Spicy Riberry Chutney, Spring, yiddish

Our Chutney is Special!

January 26, 2017 | 0 Comments

CHUTNEY 101

Test your Chutney knowledge. 

CC Chutney Duo

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!  

Enjoy!

 

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!

 

Tagged: Australian native foods, Carriageworks Market, chutney, Oz Red Snapper, Rainforest Lime & Mango Chutney, Rainforest Limes, Riberry, Spicy Riberry Chutney

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  

      ENJOY!

    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