Condiments & Pastes

All you need to make the base for a Laksa. This paste is from the Penang region of Malaysia. There are many different Laksa's in the region, this is a general blend. It is simple to make, just follow instructions on the label.

A seasonal chutney that is made when the figs are ripe and plentiful. Delicious with cold meats and rice dishes.

Famous mustard found on the huge thick NY Deli

A traditional tomato relish made for many generations of country Australian cooks. This is the relish that my mother made every year as the tomatoes came into season. She always made large batches to last all year. I love it on toast.

A traditional french mustard from the Dijon area of France. This mustard has been made in France for a very long time and now we make it in Australia with our amazing clean green products.

A traditional Japanese and South East Asian condiment. Try with roast chicken or duck or rare beef.

A paste to make a tradional Rendang. Rendang is said to have originated in Indonesia where it was devised when a large cow or buffalo was slaughtered for meat. It is also said that meats cooked this method will keep in hot weather. It is delicious.

The perfect condiment for beef, but delicious with strong fish

A paste that is influenced by Malaysian flavours. This is not as the name suggests, a Malay dish, but a dish that owes its origins to Thailand. It is a delicious curry paste. The recipe is on the label.

This delicious relish is great with cold meats, cheese or vegetables. I love this with curries of all kinds, it seems to have a great balance with fiery foods.

Grated Horseradish to enable you to make your favourite condiments.

Caremelised Onion in Balsamic

Try this great chutney with duck or roast chicken.

Mustards seeds both yellow and brown are soaked for a long period in brandy and Malt Vinegar, when swollen and bursting with taste, they are blended and finished. Delicious with roast beef, great with cheese and roasted vegetables.