Condiments

Sweet caramelized onions with some balsamic vinegar, brown sugar and some subtle spices give this versatile condiment a lovely rounded flavour. Excellent with bangers and mash, on a hamburger or served as a canapé in pastry cases with soft goats cheese on top.

Full of large pieces of aubergine, this spicy pickle makes a fantastic base for a Middle Eastern style pizza. Or stir it through natural yoghurt with chopped fresh coriander and serve it on the side of grilled foods.

Most bottle fruits come either in syrup/alcohol and are too sweet, or come in spiced vinegar and are too acid for cheese. We have created a sweet/sour balance which we believe complements different cheeses perfectly. Each fruit has a hint of savoury spicing and its own different vinegar base.

The firm, tangy and slightly floral nature of the pears is a fabulous contrast to a soft yet powerful Brie de Meaux or Camembert.

Once opened, store in the fridge for up to two weeks.

Most bottle fruits come either in syrup/alcohol and are too sweet, or come in spiced vinegar and are too acid for cheese. We have created a sweet/sour balance which we believe complements different cheeses perfectly. Each fruit has a hint of savoury spicing and its own different vinegar base.

The ultra-soft texture and underlying sweetness of the figs are a fabulous contrast to a full-flavoured artisan Cheddar.

Once opened, store in the fridge for up to two weeks.

A sophisticated range of sauces for chilli- loving foodies, made in Australia.

As lifelong chilliphiles, the creators of Red Clipper lamented the lack of flavour and fire in most chilli sauces, one usually sacrificed for the other. They also believed that sauce bottles should command pride of place on the dining table, and look the part too.

So they created an uncompromising range of chilli sauces with the finest ingredients, to do justice to this fiery little fruit.

This rich and full bodied sauce balances the fieriness of bird’s eye chillies, spiciness of Cayenne and fruitiness of the Habanero to create Red Clipper’s classic medium-hot chilli and tomato combination. It is a classic chilli sauce that is at home with anything from steaks, tacos and burgers to chips, pasta sauce and marinades. This can also be used to whip up a mean Bloody Mary.

Since its creation in 1921, Pickapeppa Sauce has established itself as an international legend. A must-have sauce for knowing connoisseurs, Pickapeppa Sauce is like Jamaica itself, a mixture of diverse worldwide cultural influences, through cuisine, music, dance and art.

Jamaicans today are descendants of people from around the world who settled on the island and mixed together. Pickapeppa Sauce is produced in much the same way, a combination of fine ingredients selected from seven countries to ensure the best possible quality… a unique blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, peppers and spices. This blend is then aged in oak barrels for one full year before bottling to ensure the rich flavour that Pickapeppa’s admirers so love.

Only 100% natural ingredients are used. Cane vinegar is used as a natural preservative.

The Classic Jamaican Sauce! Pickapeppa Sauce’s sweet, mellow flavour of cane vinegar makes it a perfect compliment to almost any dish from appetizer to entrée to dessert.

Lucia’s tomato based products are only made seasonally over the summer months while the Australian tomatoes are at their best, ensuring freshness quality and a great product and most importantly a unique and fresh tomato flavour.

Australia's southern climate is perfect for producing sweet flavour filled tomatoes. Lucia‘s has a purpose built haccap approved tomato manufacturing facility.

There’s no muckin’ about with this pickle. It’s straight up in your face flavour from the first bite. Bathed in glorious whiskey and packing a respectable amount of Habanero heat and smoky Chipotle under its belt – Finally a pickle with plenty of punch to up your BBQ game.

'Frankie Vale', the infamous 1920's bootlegger is better known for smuggling Canadian booze into New York and lesser-known for his appreciation of fine pickles. Rumour has it that his brined beauties were a front for his liquor business. We tip our hat to the man with our signature liquor-soaked pickles and classic brines.

The city of pickles wouldn't be complete without the New York deli. Handmade the traditional way, this old faithful from the block is as natural as it is lipsmackingly tasty. Upgrade your sandwich side-kick or show your cheeseboard who's boss.

Approved by Miss Mary herself, this signature Bloody Mary mixer packs a feisty hit of spice with a big tomato attitude. Simply add Vodka and garnish with a pickle or celery stick!

Nutrigrade: C
Sugar per 100g: 5.9g

Hand-pickled in the USA using the finest of brines, these beauties are begging to hitch a ride on your burger or get cosy with your next cheeseboard. Named after Frankie Yale, the infamous 1920s bootlegger who is better known for smuggling Canadian booze into New York and lesser for his appreciation of fine pickles – rumor has it that his brined beauties were a front for his liquor business. Picked in the peak of the season, the cucumbers are transported directly from farm to our kitchen, where they’re hand-packed into a fine brine of apple cider vinegar and the freshest ingredients to give our pickles a bang. Frankie’s pickles are all natural, gluten free and vegan.

Doodles salad dressings are made the traditional way with quality ingredients and simplicity. They are very similar to the dressings that most good chefs would make at home: natural ingredients with no added water or gums.​

This delicious dressing can be used as a marinade, dipping sauce or dressing. It is made with gluten-free soy sauce, extra virgin olive oil, rice vinegar, fresh ginger, onion flakes and miso paste. Once shaken up it is wonderful with fresh seafood that has been grilled or served as sashimi.

- Quality ingredients
- No thickeners added
- No preservatives, low in sugar
- Gluten-free
- 100% Natural
- Australian made

Doodles salad dressings are made the traditional way with quality ingredients and simplicity. They are very similar to the dressings that most good chefs would make at home: natural ingredients with no added water or gums.​

This dressing has the tang of fresh lemon juice and white wine vinegar together with fresh garlic, Dijon mustard, extra virgin olive oil and canola oil. It is low in sugar and delicious when drizzled over a Summer salad or poured over a Salad Nicoise of tuna, lettuce, hard-boiled eggs, tomatoes and Kalamata Olives.​

- Quality ingredients
- No thickeners added
- No preservatives, low in sugar
- Gluten-free
- 100% Natural
- Australian made

Campoverde Balsamic Vinegars of Modena PGI are refined condiments carefully created by Antichi Colli for the most discerning palates.

These exquisite dressings are produced in the Modena area to the finest quality standards, reflected by the quantity of must used and the ageing in small wooden casks. They are perfect in combination with classical, innovative, or fusion cuisine.

The refined, dense, Campoverde glazes are ideal for decorating and adding flavour to chefs’ creations and gourmet combinations.

Ingredients: Concentrated grape must, Balsamic Vinegar of Modena (38%), modified maize starch

Campoverde Balsamic Vinegars of Modena PGI are refined condiments carefully created by Antichi Colli for the most discerning palates.

These exquisite dressings are produced in the Modena area to the finest quality standards, reflected by the quantity of must used and the ageing in small wooden casks. They are perfect in combination with classical, innovative, or fusion cuisine.

Ingredients: Cooked grape must, wine vinegar

Acidity: 6%ted apple juice, apple cider vinegar, balsamic vinegar of Modena (1%)

Campoverde Balsamic Vinegars of Modena PGI are refined condiments carefully created by Antichi Colli for the most discerning palates.

These exquisite dressings are produced in the Modena area to the finest quality standards, reflected by the quantity of must used and the ageing in small wooden casks. They are perfect in combination with classical, innovative, or fusion cuisine.

Made only from selected apples from Trentino, Italy, and enriched with a touch of Aged Balsamic Vinegar of Modena I.G.P, this is an aromatic and full-bodied condiment that is incredibly intense and delicious. Ideal for white meats, gourmet salads and fish.

Ingredients: Concentrated apple juice, apple cider vinegar, balsamic vinegar of Modena (1%)

This traditional bittersweet Spanish-style merlot based finishing vinegar is crafted from premium merlot grapes from selected cool climate southeastern Australian vineyards.

Garnet red and full-bodied, it displays rich red berry fruit aromas underpinned by tinges of toast and mulled pears, leading to a structured, complex, long palate with a spicy final twist.

This traditional Spanish-style chardonnay based finishing vinegar is crafted from premium chardonnay grapes from selected southeastern Australian vineyards.

Golden straw-coloured and full-bodied it displays mellow spiced fruit aromas underpinned by tinges of toast and caramelised pears, leading to a structured, complex, long palate with a spicy final twist.

This relish is sweet from the peppers and has a tangy finish from the tomatoes. It goes well with just about anything and is particularly good in sandwiches and burgers, with barbequed meats or under melted cheese on toast.

Made from Yarra Valley shiraz wine from our good friend Rob Dolan. This jelly is fruity and intense, and is great with brie and other soft cheeses. It also partners well with goat cheese and some light blues.

The sweet flavours of pear and apple combined with traditional spices make this old-fashioned chutney the perfect accompaniment to cold roast pork, a good cheddar cheese or a country style terrine.

Deliciously sweet with a hint of chilli, this chutney is ideal to cool down a hot curry or add to a chicken salad. It can also be used to baste roast pork or chicken and is an excellent glaze for baked ham.

A rich, sweet preserve with the texture crunch of dried figs. Great with Stlton and string blue cheese. Spread on a cracker or fresh bread with some goat cheese it make a delicious canape.

Take your tastebuds to Mexico with small-batch, hand-crafted salsas.

When two Mexican expats gave their friend a jar of homemade salsa, he promptly advised them to go into business - and La Fundidora was born.

Each batch is made in small quantities by hand, without chemicals, sweeteners or artificial acidifiers. And even though the ingredients look simple, each salsa shows incredible depth of flavour and character - which is all part of the alchemy.

Take your tastebuds to Mexico with small-batch, hand-crafted salsas.

When two Mexican expats gave their friend a jar of homemade salsa, he promptly advised them to go into business - and La Fundidora was born.

Each batch is made in small quantities by hand, without chemicals, sweeteners or artificial acidifiers. And even though the ingredients look simple, each salsa shows incredible depth of flavour and character - which is all part of the alchemy.

Take your tastebuds to Mexico with small-batch, hand-crafted salsas.

When two Mexican expats gave their friend a jar of homemade salsa, he promptly advised them to go into business - and La Fundidora was born.

Each batch is made in small quantities by hand, without chemicals, sweeteners or artificial acidifiers. And even though the ingredients look simple, each salsa shows incredible depth of flavour and character - which is all part of the alchemy.

Take your tastebuds to Mexico with small-batch, hand-crafted salsas.

When two Mexican expats gave their friend a jar of homemade salsa, he promptly advised them to go into business - and La Fundidora was born.

Each batch is made in small quantities by hand, without chemicals, sweeteners or artificial acidifiers. And even though the ingredients look simple, each salsa shows incredible depth of flavour and character - which is all part of the alchemy.

Take your tastebuds to Mexico with small-batch, hand-crafted cooking sauces.

When two Mexican expats gave their friend a jar of homemade salsa, he promptly advised them to go into business - and La Fundidora was born.

Each batch is made in small quantities by hand, without chemicals, sweeteners or artificial acidifiers. And even though the ingredients look simple, each cooking sauce shows incredible depth of flavour and character - which is all part of the alchemy.

Take your tastebuds to Mexico with small-batch, hand-crafted cooking sauces.

When two Mexican expats gave their friend a jar of homemade salsa, he promptly advised them to go into business - and La Fundidora was born.

Each batch is made in small quantities by hand, without chemicals, sweeteners or artificial acidifiers. And even though the ingredients look simple, each cooking sauce shows incredible depth of flavour and character - which is all part of the alchemy.

Take your tastebuds to Mexico with small-batch, hand-crafted salsas.

When two Mexican expats gave their friend a jar of homemade salsa, he promptly advised them to go into business - and La Fundidora was born.

Each batch is made in small quantities by hand, without chemicals, sweeteners or artificial acidifiers. And even though the ingredients look simple, each salsa shows incredible depth of flavour and character - which is all part of the alchemy.

Hand-pickled in the USA using the finest of brines, these beauties are begging to hitch a ride on your burger or get cosy with your next cheese board. Named after Frankie Yale, the infamous 1920s bootlegger who is better known for smuggling Canadian booze into New York and lesser for his appreciation of fine pickles – rumour has it that his brined beauties were a front for his liquor business. Picked in the peak of the season, the cucumbers are transported directly from farm to our kitchen, where they’re hand-packed into a fine brine of apple cider vinegar and the freshest ingredients to give our pickles a bang. Frankie’s pickles are all-natural, gluten-free and vegan.

Elevate your culinary creations and experience the best of American flavors in every bite with our American Pickle Relish - made with our signature brine and renowned New York deli pickle.  

A delicious relish loaded up with our classic New York deli pickle, spicy jalapeño and a hint of smoky aprika. An ideal fiery accompaniment to your next burrito or BBQ cookout!

This deliciously sweet and tangy relish is made the traditional way using our flavourful New York deli pickle and our signature Frankie's crunch. A savoury accompaniment to your next sandwhich! 

Love Your Guts offers nutritious, flavourful Sauerkraut and Kimchi that are hand-crafted in Tasmania, Australia.

A tangy, slightly sour, and delightfully crunchy fermented cabbage with flavours of Fennel and Native Pepper Berry. This Sauerkraut undergoes natural fermentation without a starter culture, for a minimum of 4 weeks, and then hand-jarred and chilled for maximum probiotic value and delicious tangy crunchiness.

This fermented cabbage dish is:
- Rich in probiotics with a high variety of lactobacillus strains
- High in Vitamin C
- Contains potent antioxidants; glucosinolates
- High in enzymes and flavonoids

It pairs well with sausages or meat or can also be consumed on its own. Try it for yourself today!

Love Your Guts offers nutritious, flavourful Sauerkraut and Kimchi that are hand-crafted in Tasmania, Australia.

A tangy, slightly sour, and delightfully crunchy fermented cabbage with flavours of Carrot, Caraway and Dill. This Sauerkraut undergoes natural fermentation without a starter culture, for a minimum of 4 weeks, and then hand-jarred and chilled for maximum probiotic value and delicious tangy crunchiness.

This fermented cabbage dish is:
- Rich in probiotics with a high variety of lactobacillus strains
- High in Vitamin C
- Contains potent antioxidants; glucosinolates
- High in enzymes and flavonoids

It pairs well with sausages or meat or can also be consumed on its own. Try it for yourself today!

Most bottle fruits come either in syrup/alcohol and are too sweet, or come in spiced vinegar and are too acid for cheese. We have created a sweet/sour balance which we believe complements different cheeses perfectly. Each fruit has a hint of savoury spicing and its own different vinegar base.

A unique innovation with whole Morello cherries pickled in spiced red wine vinegar, this sweet and sour condiment is fruity with a big hit of bay leaf. Great with blue cheese and a glass of red wine, or mixed through a peppery leaf salad

Once opened, store in the fridge for up to two weeks.