Grape Sauce
Made from our Chambourcin grapes to my own recipe, this sauce is a great accompaniment to veal, pork, BBQ meats and chicken and also as a garnish for a Blue Cod fillet.
You can even add a little olive oil to the sauce and use it as a marinade.
Tomato Sauce
Made to a 100 year old recipe with a delightful slightly spicy flavour all of its own.
Grape & Port Wine Jelly
Bronze Medal Winner 2009 Mudgee Fine Food Awards.
A fantastic jelly to include on your cheese platter or to use as a garnish with white meats and veal.
Worcestershire Sauce
Hot, spicy and very flavoursome!
A traditional hot sauce to add to your cooking, to have on top of a poached egg, or with a juicy steak.
Tomato Relish
My Grandmother’s recipe that she used to make for the residents of her boarding house in New Zealand.
Terrific with cold meats in a summer salad and yummy on top of a slice of cheese on your favourite cracker, served with a drink before dinner.
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Grape Jelly
Silver Medal Winner 2009 Mudgee Fine Food Awards.
Made from our Chambourcin grapes this jelly is very versatile. Can be added to a cheese platter or served with a devonshire tea.
Grape & Apple Jam
Bronze Medal Winner 2009 Mudgee Fine Food Awards.
A great lively combination of our grapes with the added zing of green apples. Terrific on freshly cooked pikelets, bagels or on your breakfast toast!
Cumquat Marmalade
A lovely soft set marmalade, vibrant in colour and rich in the spring sitrus flavours of the locally grown cumquat.
Grapes In Port Wine
Our Chambourcin grapes gently infusing port wine with the addition of cinnamon quills in a clip lock jar.
Use these succulent grapes in a dessert or add them to a cheese platter.
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