Aromatic
Ginger
Use Ginger in fresh juice or slice, toss and stir fry to enjoy the nutritional benefits of this famous product. The easiest way to peel Ginger is to use a teaspoon and scrap off the skin using the edge of the spoon head.
Did you know that Ginger is like a good wine – older stock will have a more robust flavour than new ginger which is mild in both aroma and flavour.
ENJOY: Sliced or minced and add to stir-fries, juice blends, hot water for your own tea remedy or slice and roast with pork ribs or chicken pieces, honey and soy sauce.
STORE: In a cool dry place.
CREATE: See recipes
Aromatic
Ginger
Use Ginger in fresh juice or slice, toss and stir fry to enjoy the nutritional benefits of this famous product. The easiest way to peel Ginger is to use a teaspoon and scrap off the skin using the edge of the spoon head.
Did you know that Ginger is like a good wine – older stock will have a more robust flavour than new ginger which is mild in both aroma and flavour.
ENJOY: Sliced or minced and add to stir-fries, juice blends, hot water for your own tea remedy or slice and roast with pork ribs or chicken pieces, honey and soy sauce.
STORE: In a cool dry place.
CREATE: See recipes
Subtly Sweet
French Shallots
The perfect base for dishes that require a subtle onion flavour, try sautéing with green vegetables or add to start a soup base.
ENJOY: Roast French Shallots with your next roast dinner or slice, pan fry or sauté.
STORE: In a cool dry space.
CREATE: See recipes
Aromatic
Garlic
The perfect flavour starter for a myriad of cuisines. The options are endless and the aromas are sure to fill your house and bring the crowds to the kitchen.
ENJOY: Sliced, crushed or whole. Fried off in a pan or wok, roasted whole in the oven or teamed up with butter for an all time classic – garlic bread.
STORE: In a cool dry place.
CREATE: See recipes
Aromatic
Garlic
The perfect flavour starter for a myriad of cuisines. The options are endless and the aromas are sure to fill your house and bring the crowds to the kitchen.
ENJOY: Sliced, crushed or whole. Fried off in a pan or wok, roasted whole in the oven or teamed up with butter for an all time classic – garlic bread.
STORE: In a cool dry place.
CREATE: See recipes