We have brought you some very good sauce, olive oil and vinegar from Australia! Ever heard of the famous Aussie chef Maggie Beer? Yes, we have some amazing sauce and fruit paste made by her. We also have the award-winning oil and vinegar produced in Robinvale, Australia. Still thinking about what to cook tonight? Have a look at our list of sauce, olive oil and vinegar and see if you can get some inspiration!
This Red Wine Vinegar is aged in old oak barrels resulting in an austere, developed red wine vinegar style, harnessing the best of both quality Australian wine and traditional European processing methods. As with wine, vinegar softens over time if unopened. Also like wine, once opened it will slowly oxidise so don't save it for best, hop into it!
Maggie uses her Aged Red Wine Vinegar daily with salads. To give you a guide, use 4 parts Extra Virgin Olive Oil to 1 part Aged Red Wine Vinegar. Try deglazing a pan with Aged Red Wine Vinegar particularly after cooking liver for a quick sauce. Drizzle Aged Red Wine Vinegar over baking vegetables. Add a dash of Aged Red Wine Vinegar to hare, venison or goat dishes at the end of cooking, or just a little to liven up a soup or pasta.
Made from the juice of unfermented grapes. Sangiovese Verjuice is a slightly sweeter version of the classic and is the perfect companion to desserts.
Use to poach dried fruit for a compote, splash across fresh mango cheeks or reduce into a syrup with a little sugar and pour over a favourite cake or use as a cordial. It is just superb with a Gin and Tonic!
Made from the must of grapes, Vino Cotto was inspired by Mediterranean cuisine as the perfect way to further maximise Maggie and Colin’s grape harvest. Its unique sweet/sour flavour, known as ‘agrodolce’, works in any situation where you might use balsamic vinegar, such as the classic strawberries and balsamic combination is taken to a whole new level with Vino Cotto.
Try sautéing diced eggplant with onion in a little olive oil and use the Vino Cotto to deglaze the pan. Roast baby beetroot in olive oil until just tender and splash with Vino Cotto before serving as a beautiful salad on its own or spruced up witha rocket and walnuts. Use vino cotto to deglaze the pan after searing beef fillets and you will have a beautiful syrupy sauce to drizzle over the meat.