Seasoning

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.

Vividus: from Latin full of life, lively, vigorous and Altus: high

ALTO takes pride in crafting exceptional quality Australian Extra Virgin Olive Oils, led by the flagship estate grown ALTO Vividus.

The prestige oil in the ALTO portfolio – the quintessential expression of a distinctive Extra Virgin oil displaying exquisite balance and persistence, the enduring hallmarks of this first cold decanter pressed Australian Champion.

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%)

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.

This balsamic vinegar of Modena is fresh and fruity and contains more than 25% concentrated grape must. Ideal for salads, grilled vegetables and omelettes.

Ingredients: wine vinegar, concentrated grape must

Acidity: 6%

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.

This balsamic vinegar of Modena is intense and smooth and contains more than 50% cooked grape must. Ideal for risottos, braised meat and seafood.

Ingredients: Cooked grape must, wine vinegar

Acidity: 6%

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

Having a party? Here’s two ideas for you. Grab some chicken thighs, shake on our taco seasoning and grill on the bbq. Grab a can of ice-cold beer, rub some lime on the rim and then dip it in the seasoning and hey presto, a Michelada. Now just wait for everyone to arrive. In our restaurant, we dry rub our traditional pork ribs with this and use it as bbq seasoning on our fries.

We’ve all been asked it before; “regular salt or chicken salt?” Doesn’t matter if you call it a potato cake, scallop or fritter, we can all agree that chicken salt is the way to go. Grab some for home and chuck it on your roast chicken and potatoes, or if the local chipper forgets it on your order this baby will save the day.

In cooking, as in life, the simple things are often the best. Simply rub our seasoning into your Sunday lamb roast just before you pop it in the oven. Next, mix up a Bloody Mary and season with a pinch of this mix. Finally, watch your worries float away. Also great for steaks and we use this as a bbq dry rub on our award-winning smoked brisket.

Country: Spain
Region: Rioja
Varieties of Olives: 40% Royuela 60% Arbequina

The Marques de Vargas Olives are cultivated using organic farming methods that do not allow the use of chemicals, fertilizers, weed killers or other products that generate toxic residues that harm the environment.

Among the many features of this exquisite EVOO, it was created with a unique blend of the Royuela and Arbequina Olives. Aberquina is considered one of the most exquisite, because of its marked fruity and slightly pronounced bitterness and pungency. These flavours leave a sweet feeling, very accustomed to the taste of less consumption of olive oil tastes. The Royuela is known for its richness in bitter and pungent features.

Green-yellowish in appearance, the EVOO exudes intense aromas of green fruits, freshly cut grass and figs. It possesses great balance between herbal and fruity notes with a slightly sweet palate entry and spicy bitterness at the finish. An excellent combination where Royuela brings more complexity to the Aberquina.

Serving Suggestions: Drizzle on a plate of ham or marinate olives with garlic and herbs.

Sea salt rub containing natural Australian sea salt, dried ground ripe Capsicum annum L (Chilli) and dehydrated garlic. Suitable for use on fish, lamb, chicken, pork & beef cuts. Can also be added to savoury dishes for extra flavour.

Sea salt rub containing natural Australian sea salt flakes, rosemary and toasted garlic. Suitable for use on lamb & vegetables. Can also be added to savoury dishes for extra flavour.

Sea salt rub containing natural Australian sea salt flakes, lemon grind and roasted garlic. Suitable for use on fish, lamb, chicken and pork cuts. Can also be added to savoury dishes for extra flavour.

Sea Salt containing high concentrations of natural minerals from ocean sea water.

Olsson’s Fine Macrobiotic Sea Salt remains free from additives or preservatives and retains a high level of natural marine minerals and trace elements. It is suitable for cooking, for the dining table and for bathing.

After three years in consultation with The Bridge Room’s Ross Lusted, Olsson’s Salt is proud to launch their Red Gum Smoked Sea Salt made in collaboration with Pialligo Estate Smokehouse in Canberra.

Olsson's Sea Salt Flakes smoked over Australian Red Gum wood for 72hrs by Pialligo Estate Smoke House.

After three years in consultation with The Bridge Room’s Ross Lusted, Olsson’s Salt is proud to launch their Red Gum Smoked Sea Salt made in collaboration with Pialligo Estate Smokehouse in Canberra.

Olsson's Sea Salt Flakes smoked over Australian Red Gum wood for 72hrs by Pialligo Estate Smoke House.

Olsson’s Sea Salt Flakes are soft, sweet and delicate. This product is made from the pristine sea waters of the Great Australian Bight, is completely natural, chemical and preservative free and retains an exceptional sea salt taste.

Olsson’s Sea Salt Flakes are soft, sweet and delicate. This product is made from the pristine sea waters of the Great Australian Bight, is completely natural, chemical and preservative free and retains an exceptional sea salt taste

Olsson’s Sea Salt Flakes are soft, sweet and delicate. This product is made from the pristine sea waters of the Great Australian Bight, is completely natural, chemical and preservative free and retains an exceptional sea salt taste

The award-winning Olsson’s Sea Salt Flakes are now available in this beautiful 250gm stoneware jar. This will make an excellent addition to any kitchen bench, family table or as a salt cellar in cafés, restaurants and the home.

Olsson's natural sea salt crystals are made by the action of sun and wind on sea salt from the Great Australian Bight. There are no chemical processes involved in the manufacture of the sea salt which is why we can guarantee it is perfectly natural and pure.

Olsson’s Medium Sea Salt Crystals are perfect for use in the kitchen and on the dining room table.

Olsson's natural sea salt crystals are made by the action of sun and wind on sea salt from the Great Australian Bight. There are no chemical processes involved in the manufacture of the sea salt which is why we can guarantee it is perfectly natural and pure.

Olsson’s Rock Sea Salt Crystals are perfect for use in grinders and in the kitchen.

Sea salt rub containing Australian sea salt, cumin, smoked paprika, fennel, cloves. Suitable for use on fish, lamb, chicken, pork & beef cuts. Can also be added to savoury dishes for extra flavour.

Our high quality Australian sea salt flakes are combined with finely shaved fresh (not freeze-dried) Black Perigord Truffles (Australian-grown) infusing the seductive, earthy character of the truffle through every flake. Nothing artificial.

Sea salt rub containing natural Australian sea salt, Onion, Thyme, Juniper Berry and Rosemary. Suitable for use on fish, lamb, chicken, pork & beef cuts. Can also be added to savoury dishes for extra flavour.

It is hard to know how far back this 5 spice mix dates, it seems to have always been an essential part of Chinese cooking! The number 5 comes from the Chinese Zodiac which believes that the universe is composed of five elements: fire, earth, metal, water and wood.

This famous Chinese mix is a blend of Pepper, Fennel, Anise, Cinnamon, and Cloves using the methods of traditional Chinese medicine. It’s good for the whole body, from the heart to the digestive system! Whilst the basic 5 spices used are always the same, the proportions vary depending on the different regions, towns or families! No two mixes are quite the same. It is renowned for its sweet hot and intense flavour. This 5 spice mix is a huge favourite with the Chinese and the Vietnamese who use it on grilled meat and fish or in sweet and sour dishes.

Add it to soy sauce or fish sauce to make your own Asian-style marinades or mix it with coriander, chives or ginger.
It is simply delicious on white meat, fish, or vegetables!

Ingredients: Chinese Five spice, Five-spice powder

Advieh or adwiya spice mix is widely used in Iranian and Iraqi cuisine. Deliciously full of flavour, its floral and menthol notes will delight your Persian rice dishes, lamb tagine or pan-fried chicken breast.

A truly versatile spice mix - this is a must-have for your kitchen.

Ingredients: Cumin, ceylon cinnamon, rosebuds, green cardamom, cloves

Arrabiata is a spicy Italian tomato sauce. Heat 2 teaspoons of this spice mix in a frying pan with olive oil. Add 2 tins of chopped tomatoes (425 ml) then reduce over high heat for about 15 mins. Serve with Penne Rigate or use it as a sauce for pizzas.

Ingredients: Tomatoes, chilli, garlic, basil, thyme, rosemary, oregano, marjoram

Batak berries are harvested in the wild in North Sumatra in Indonesia by the Batak or Toba people. They grow on a thorny bush: the zanthoxylum acanthopodium, related to the Szechuan berries. The Batak people are renowned in Indonesia for being great musicians and orators, but also for their architecture and for constantly challenging Indonesian authorities. They live together in communities in regions bordering Lake Toba.

The berries are also called "Andaliman pepper" or "Bataks pepper". They grow at altitudes of 1,500m north of Tapanuli and Samosir, near Lake Toba. This region is known as the "Batak Kingdom".

A traditional Batak dish is "Ikan mas arsik" or "Goldfish with Arsik sauce" which is made from carps fished from Lake Toba. The carps are cooked in a wok and served with a sauce seasoned with torched ginger, shallots, garlic, galanga, lemongrass, turmeric, and chilli.

Black cardamom has a punchy sharp tannic attack releasing flavours of menthol and camphor.

Once opened, this spice from the Himalayas exudes complex aromas of smoked Chinese tea, resin and sweet spices.

It spices up fish stock or fruit compote. Remove the seeds from the husk before cooking. Best ground and used just before serving.

Black Kampot pepper is harvested and sorted by hand then dried in the sun. It comes from the province of Kampot and Kep in Cambodia.

This "grand cru" black pepper spices up a mint sorbet, stuffed guinea fowl, red meat or game.

Best used just before serving. Black Kampot pepper becomes bitter if cooked for too long.

Kampot Pepper dates back to the Kingdom of Angkor. Written records can be traced back to the travelogue of 13th-century explorer Tcheou Ta Kouana. It is thought that the Chinese immigrants from the Hainan region brought the pepper to Kampot and they had already been cultivating the pepper back in China.

It reached the height of its glory during the Colonial Period and became Cambodia’s leading food export. In 1975, the Khmer Rouge reduced production to nearly zero and replaced it with rice, and it wasn’t until 30 years later that some farm families gave this pepper a new lease of life.

In 2009, Kampot became the first Cambodian pepper to obtain the Protected Geographic Indication status (PGI). The union of french farmers of espellette chili pepper assisted the Cambodian farmers in obtaining the PGI from the French Agency for Development (Agence Française de Développement).

The PGI has enabled the Kampot pepper farmers to multiply their income ten fold. This is a wonderful example of international solidarity amongst farmers.

Ashanti pepper is harvested in North Congo. It grows in the wild on vines which creep up trees more than 20 metres high. The pepper is picked by the Baakas tribe from October to December in the dense forests of Likouala.

The Congolese call it "Ndongo bela" in Lingala or " black pepper". It is traditionally used by the Baakas for seasoning wild game. Once ground, it is used to cook stews.

The island of Phu Quoc is called the "Emerald Island" as it harbours many natural treasures. It is located in the Gulf of Thailand, off the coast of Cambodia. The island has been part of Vietnam since 1945.

Pepper cultivation was introduced in the 18th century by the Chinese. Nowadays, pepper production on the island is very select and only small quantities are produced. In Phu Quoc, only 1.5 tons/hectares are produced, compared to other regions of Vietnam that produce 8-10 tons/hectares. 

On the island, all production is done entirely by hand: harvesting, retting, washing, drying and sorting. Most of the pepper plantations are in Cua Duang, the center of the island. The pepper is harvested from February to April. The inhabitants of Phu Quoc island call the pepper "Tiêu" and eat it with seafood and fish, where they grind the pepper with salt and add lime. They also use it for seasoning for all their local dishes.

Phu Quoc black pepper is picked by hand before they are fully ripened and then left to dry in the sun.

With scents of leather and wild yet sugary notes, it is best to grind it using a mortar and pestle to release its flavours. This pepper will delight your pan-fried foie gras, red meats, roast poultry and vegetable gratins.

Sarawak pepper is grown in the North of Borneo in the Malaysian part of the island (Province of Sarawak). The pepper plants grow in the heart of the rainforests where the famous Borneo Orang Utans live. Sarawak pepper has been awarded Protected Geographic Indication status (PGI).

The pepper is harvested from April through until September with the peak redemption being in May and June.

This pepper comes from Thallassery (renamed Tellicherry by the British), a town in Malabar on the spice coast of Kerala in Southern India. In 1708 the British built an imposing fort to control the region's spice trade, namely black pepper, which was sought after by all. 

The Malabar coast is the cradle of pepper cultivation. It is the most humid region of Southern India, with outstanding soils, which accounts for almost 70% of India's spice production. It's a true "spice haven".

Its fresh aromas of lemon and grapefruit will zest up roasted pike perch, sweetbreads, farmhouse chicken and goat's cheese.

Spicy, supple and elegant.

Easy-to-use spices: this mix is the perfect companion for your meat with its supple notes. Add it to breadcrumbs, stuffing, to sauces or directly on your grilled or a la plancha meat.

Pimenton is a mild chilli pepper from South America which Christopher Colombus brought back to Queen Isabella of Castile.

Ever since the 14th century, Pimenton is grown in Spain in the Vera region, at the heart of the Sierra de Gredos mountain range. This region has an exceptional temperate and humid microclimate. This Pimenton de la Vera has been granted Protected Designation of Origin, which is a guarantee of excellent quality.

Pimenton de la Vera comes from the Capsicum Annuum bush which grows around a metre high. The fruits are carefully hung up to dry, then smoked using green oak wood for two weeks. There are only 12 producers of Pimenton de la Vera who have this specific know-how.

Its taste of chorizo and its dark red colour are typically Spanish and brighten up all traditional Spanish dishes from paëlla to tortilla.

Ingredients: Paprika, sunflower oil (1%)

This ingenious Cajun Mix from Louisiana is simply delicious with potatoes, fish and shellfish!

The French Cajuns are the descendants of the Acadian people, the French from Nova Scotia who were deported to Louisiana by the English during the tragic "Great Upheaval " in 1750. They set up in "bayous" in the Mississippi river, strange and inhospitable marshlands crawling with wild animals, as this was the only place they were allowed to stay.

This mix of spices and aromatic herbs is the ingenious creation of the French who learned how to survive in these hostile lands. It is made from thyme, pink onions, paprika, hot chilli pepper, cumin, black pepper and makes a delicious stock for shellfish, releasing strong, spicy, and very aromatic notes.

Cajun cuisine is a melting pot of French, Creole, African and Spanish cuisine and is one of America’s most varied and richest cuisines, with famous traditional dishes like Jambalaya gumbo made with meat, shrimps or sausages, all just as tasty as each other when prepared with Cajun Mix.

Ingredients: Paprika, coriander, mustard, turmeric, fennel, black pepper, cumin, garlic

This real Ceylon cinnamon features several rolled layers of bark.

With a distinguished and elegant aroma, this gourmet cinnamon has been ground for easy use. You can add it in your biscuits, gingerbreads, or even couscous.

To elevate your desserts, simply sprinkle it over whipped cream and ice cream for a sumptuous treat!

These cloves from Madagascar will delight all your tagines, soups, sauces and sticky chocolate cakes!

They are harvested by hand before being left to dry in the sun. This helps to preserve their delicious aromas of burnt wood and bourbon vanilla.

Coriander is an age-old aromatic plant that has been used for centuries in cooking and garnishing. 

This coriander powder will open up a whole new culinary experience, and helps to enhance your dishes with a delicious fragrance and zesty note. Best used with seafood dishes and creamy sauces. 

A mix that is full of the spicy flavours from Réunion Island! This creole mix contains garlic, pink berries, combava and ginger. It has a gentle attack with overriding peppery yet supple sensations. On the palate, it releases sweet aromas and notes of anise.

Its fresh and acidic flavours will enliven squash soup, marinades for skate and sea bream, steamed potatoes or a dish of aubergine with feta.

Use in all your creole dishes: sausage rougail, buccaneer chicken, poultry dodine, duck with mango, roast quails, shrimp skewers, grilled clams…

Ingredients: Pink berries, garlic, thyme, ginger, combava zest

Cubebe pepper originates from South-West India. A small tailed peppercorn that is harvested in Indonesia, this pepper is obtained from berries that are harvested before they are fully ripe, then dried and ground.

This pepper is generally used in curry powders and can also eaten on its own by simply chewing the peppercorn.

The aroma has a honey fruity base note with scents of smoked and herbal teas, engulfed by delicate notes of sweet spices and resin. Delicious with all Asian dishes, lobster tails, exotic fruit compotes or a mint chocolate dessert.

Dukkah (pronounced “douka”) is a spice mix from Egypt. It is made from hazelnuts, sesame, coriander, cumin and grilled spice. In Cairo, the Egyptians traditionally serve Dukkah with their pre-dinner drinks by dipping pitta bread into olive oil and then into Dukkah!

Its notes of toasted spices and hazelnuts are delicious with sweet wine, warmed goat’s cheese on toast or fresh pasta. It releases its oriental flavours wondrously with chicken skewers or marinated fish. Sprinkle it over your mixed salads or on steamed vegetables to add a crunchy touch.

Ingredients: Almond, hazelnut, coriander, cumin, sesame, peppercorn, salt, sugar

It gets its name from the delightful little village of Espelette tucked away at the foot of the Basque mountains. Although it’s considered as one of the emblems of the Basque country, it was originally brought back from South America by Christopher Colombus in the 16th century. Its Protected Designation of Origin status means that all the farmers must comply with the specifications that set out the geographical area where the chilli pepper can be produced and certain rules which guarantee the quality of the chilli pepper.

Its aromas of tomato, hay and pepper are delicate and subtle, almost fleeting. Harvested between the end of August and October, the red fruit is oven-dried, where they are turned every 6 hours, then festoons of the peppers are hung outside local houses to dry out further before being ground down to a powder.

Deviliously invigorating, its spicy and fruity flavour and its warm and sharp aroma reflect the light-hearted ambience of the Basque country.

It’s a speciality of Southwestern French cuisine that you’ll find it in every dish, omelettes, salads, bread and even chocolate.

Fenugreek originates from West Asia and Southern Europe and has been grown in India and Egypt for thousands of years.

In Ethiopia, these seeds are one of the ingredients of the renowned "Doro Wat" chicken stew, served with a mixture of mead, offal, hard-boiled eggs and Berbere spices.

This Ethiopian fenugreek will enhance chicken masalas, lentils, mashed vegetables, chicken skewers and marinated poultry.

The seeds are best roasted in a pan or soaked in water before grinding them.

Fenugreek's botanical name "Trigonella foenum-graecum" refers to the triangular shape of the seeds (“trigonella”) and to what it was initially used for ("foenum-graecum" Greek hay). The Romans imported it from Greece as animal fodder (“Greek hay”).

This easy-to-use spice blend is a great addition to any pantry.

The refreshing blend has just the right mix of zest, aroma and peppery notes, which will enchant your fish or seafood dishes.

Use it in court bouillon for poaching your fish, "a l’étouffée", with breaded fish or cooked a la plancha...the possibilities are endless!

Ingredients: dill, parsley, pink peppercorns, fennel and rosemary