Abbae D Queiles Organic Extra Virgin Olive Oil

Abbae is an extraordinary organic cold pressed extra virgin olive oil, made solely from the fresh juice of arbequina olives, one of the most sought after varieties in the world. It is produced in the historic town of Monteaguido in Navarra. The surrounding mountains, which reach a height of more than a mile, have hosted olive groves since about 800 AD. The people of La Hacienda Queiles, a small ranch situated in the valley of Queiles, tend 16,000 olive trees bearing one of the most favoured varieties in the world: the tiny arbequina olives.

Joseph First Run Extra Virgin Olive Oil

The Joseph First Run is the oil from the season's first crop, raw and untamed. These low yield olives, some of them wild, produce brilliant green oil tinged with lime and gold. Powerful green olive aromas are supported by a lifted fruitiness and a long peppery spice. No filtering and early bottling help capture its raw flavour.

Organic Balsamic La Vecchia Dispensa

The secret to great balsamic is the art of blending the slow aged vinegar, Marino Tintori from La Vecchia Despensa stresses the importance of balance rather than sweetness which has appeal to the masses but masks the complexity of the balsamic. This 8 year old Organic Balsamic delivers an elegant balance with complex Flavours showing from this traditional process.

Forvm Cabernet Vinegar

is a single varietal barrel aged vinegar. You can both taste and smell the oak and chestnut casks used during the ageing process. It has a gentle, berry-laden flavour that matches well with freshly shucked oysters served in a classic way, also try in vinaigrettes, or a reduction.

Forvm Chardonnay Vinegar

This unique vinegar is produced in Catalonia, Spain. Using a traditional method, unfermented grape juice is blended with wine and some of the previous year's vinegar and left to convert to vinegar over a 6 to 8 month period. You can taste and smell the oak and chestnut casks used in the ageing. Smooth and fruity with a delicate oakey flavour.

Big Ricks with a bite

Kick it up a notch from our original sauce and you have Chipotle! We add the best chipotle available to get smoky flavour with ZING! This is the one for Brats and Chicken!

Big Ricks Hot As

ALL the flavour PLUS the FLAME! The Hot is what all Bar-B-Q sauce makers are after--heat that doesn't overpower the taste! Big Rick says this is for the He-Man only.

Terry Wright Spicy Smoked Barbecue Sauce

After 50 years as a butcher Terry Wright knows what makes a great barbecue even better.

For those that like a little heat, made with the help of our good friend Chris Behre and only the finest ingredients this homemade sauce is sure to be a family favourite.

Terry Wright traditional Barbecue Sauce

After 50 years as a butcher Terry Wright knows what makes a great barbecue even better.

Made with the help of our good friend Chris Behre using only the finest ingredients this homemade sauce is a great addition to those Steaks, Snags & burgers.

Bowles Veal Glace

Made with only the finest ingredients by our friend Wayne Bowles the Veal Glace is a pure, premium, fresh veal stock reduction. Absolutely no preservatives, no added salt, no thickeners, no flavour enhancers.

French Sin: Rabbit Rillettes

French-born, but now Noosa resident Anne Calvet is making rillettes under the French Sin label by her grandmother’s recipes. Anne makes duck, pork and rabbit rillettes Rilllettes is a coarse-textured pate made by slow-cooking a whole piece of meal in spices and wine for about seven hours until the meat is falling apart. Needless to say, it's delicious!

French Sin : Duck Rillettes

French-born, but now Noosa resident Anne Calvet is making rillettes under the French Sin label by her grandmother’s recipes. Anne makes duck, pork and rabbit rillettes Rilllettes is a coarse-textured pate made by slow-cooking a whole piece of meal in spices and wine for about seven hours until the meat is falling apart. Needless to say, it's delicious!

French Sin :Pork Rillettes

French-born, but now Noosa resident Anne Calvet is making rillettes under the French Sin label by her grandmother’s recipes. Anne makes duck, pork and rabbit rillettes Rilllettes is a coarse-textured pate made by slow-cooking a whole piece of meal in spices and wine for about seven hours until the meat is falling apart. Needless to say, it's delicious!

Tetsuya Black Truffle Salsa

The selection of black truffles and other ingredients is meticulously supervised by Tetsuya to ensure that only the best is chosen. This wonderful salsa can be mixed with a little olive oil and tossed through hot pasta or for something completely decadent stir a teaspoon full through scrambled eggs. For truffle butter combine 40grams salsa with 160grams butter and 25grams of finely grated parmesan cheese.

Tridosha Salt of the Sea : Native Spice Cannister

The unique Australian blend of native ingredients - to sprinkle on any seafood, or chicken dish.

Tridosha Salt of the Sea : Chilli Bayou Cannister

baby chilli pepper and sun-dried tomato blended to create the best pepper steak, chilli prawn, stir fry or french fries,

Linguette Pasta

Laminated linguette hand made using only the finest durum wheat and spring water.
Made by the award winning Restaurateurs the Percuoco family.

Alpina Savoie Couscous

Couscous the most famous part of North African cuisine, used as the main ingredient in many dishes in much the same way as if it was rice in India or pasta in Italy. In shape, colour and texture it resembles rice. Couscous is often referred to as being Moroccan, but this is incorrect. It is equally a dish of Algeria, Tunisia and Libya, people of all countries may claim to be the home of couscous. The term comes from Berber Languages, where it is called “Seksou”. It consists of small grains, the main ingredient of which is semolina.

Moretti Bramata

Corn was introduced to Italy in around the 16th century and quickly became popular when it was ground into fine flour and used to create one of the favorite dishes of Northern Italy: Polenta. The best polenta comes from the Lombardia region, particularly around the area of Bergamo north of Milan, where strains of corn are selectively bred and grown. It is in Bergamo, where the Moretti family has been growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are then carefully stone ground and packaged into air-tight sealed bricks to retain freshness and superior flavor.
Today, in many parts of Italy, particularly in the north, polenta is still preferred to pasta. Polenta is an incredibly versatile product and relatively easy to prepare, however sometimes time consuming. Whether presented in a wedge or a thickening puddle, polenta makes a wonderful warm side dish that complements so many other flavours – a vegetable fricassee, a meat ragu, with fresh herbs & cheese mixed-in or just served alone, the possibilities are endless. This particular polenta style from the Moretti family is a rich yellow, coarsely-ground polenta.

Kurrajong Kitchen Lavosh

Lavosh crispbreads are an un-leavened yeast free bread developed from an age old Middle Eastern recipe. Thin slices of bread baked crisp, Australian made and baked, ideal to serve as snacks, with a selection of savoury toppings or use with your favourite cheese, pate and dips when entertaining. Made using all natural ingredients with no added preservatives.

Ortiz Spanish Anchovies

Caught off the Cantabrian coast of Northern Spain are these delicious plump anchovies. They are cured in salt for five months before being hand filleted, and packed by hand

Tridosha Salt of the Sea: Indian Summer Refill pack

A warm blend of pink peppercorns, yellow mustard seeds and cumin seed. Perfect with beef, pork and lamb and vegetable dishes such as potato or cauliflower.

Tridosha Salt of the sea : Native Spice Refill pack

 The unique Australian blend of native ingredients - to sprinkle on any seafood, or chicken dish

Napoletana Pasta Sauce

Made by the award winning Restaurateurs the Percuoco family from Italian peeled tomatoes, garlic, basil, olive oil & salt

Puttanesca Pasta Sauce

Made by the award winning Restaurateurs the Percuoco family
from Italian peeled tomatoes, garlic, capers, anchovies, black Olives, chilli, Olive Oil and salt

Arrabbiata

Made by the award winning Restaurateurs the Percuoco family from Italian peeled tomatoes, onion, chilli, olive oil and salt

Ham Jam

cleverly combines sour cherries, honey, mustard, ginger and spice to 'wow' ham, pork, turkey or chicken into a whole other world of taste sensations. Use as a glaze for baked ham or grilled or roast pork, as a side relish, spread over the base of any sandwich or roll instead of butter, or with your sliced or shaved ham - the beautiful cherry red colour of this jam adds so much to the presentation of all white meats or cheese. It smells and tastes like Christmas.

Snag Jam

loaded with hand-smoked tomatoes and has a lingering finish. Sure adds a touch of class to the humble barbie banger.

Lamb Jam

A delicious combination of the traditional tastes of mint, apple and rosemary - the perfect flavour to complement a great Aussie favourite when spooned to the side of roasted, grilled or barbecued lamb or to glaze a leg or rack of lamb, spread on a sandwich or roll instead of butter, spoon over steamed carrots or roasting potatoes. The whole family will be clamouring for more Lamb Jam so we recommend you have a back-up jar. It’s that good

Honey cup Stone Ground Mustard

Made from fresh ingredients, and truly delectable, this condiment will dance into any application. Begin with sandwiches, branch out to grilled meats, indulge in dressings, delight in dips – the sky really is the limit, with this versatile range. A fantastic variation on wholegrain, stone-ground mustard is the perfect addition to any situation.

Honey cup Mustard Condiment

Divinely spicy, uniquely sharp, delightfully delicious – what more could you want?

Tetsuya Truffle Salt

Tetsuya's truffle salt - just a pinch makes for heavenly eggs, really tasty fried potatoes, and takes tomatoes to
another level. Use it wherever.

Zuccato Salted Capers

they are ideal for garnishing a variety of dishes: salad, pasta, pizza and meat. They are the flower buds of the “Capparis Spinosal” picked, washed, salted and packaged.

Alhema Queiles Organic Extra Virgin Olive Oil 3lt

The delicately flavoured Organic Extra Virgin Olive Oil is pressed from Arbequina Olives on the Hacienda Queiles in Monteagudo in Southern Navarra voted the best Mill Spain 2009.

Alhema Queiles Organic Extra Virgin Olive Oil 3lt

The delicately flavoured Organic Extra Virgin Olive Oil is pressed from Arbequina Olives on the Hacienda Queiles in Monteagudo in Southern Navarra voted the best Mill Spain 2009.

Grissini Semolina

These are a long, thin hand rolled baton baked from wheat flour with a touch of oil. Eaten throughout Italy, they are great with dips or just on their own.

Falwasser Wafers

The unique flavors of the all natural, golden wafer thin Falwasser make them a perfect accompaniment for cheeses, pates, caviar, dips, salsa, even soups or to eat just plain with a wine or a cup of coffee.

Vialone Carnaroli

Carnaroli rice is rich in amylose, a substance which contributes to the grains firmness. With an excellent
balance between absorbing flavours and little loss of starch which guarantees the perfect cooking.

Vialone Nano

Vialone Nano rice is considered the founder of the Italian rice production. It has a particularly thick and
round grain that makes it versatile and suitable for a vast variety of dishes.

Triselecta 100% Saffron

Saffron was introduced in Spain by the Arabs between VIII and X (A.C) century, and is an essential ingredient in the
hispanoarabic cuisine. It was then brought to France and Germany arriving to United Kingdom on XIV century.