{"title":"Pantry","description":"\u003cp\u003eLocal produce from Margaret River doesn't all come off a tree. Some of it comes out of a kitchen with a window. At the \u003ca href=\"\/pages\/makers\/margaret-river-fudge-factory\"\u003eMargaret River Fudge Factory\u003c\/a\u003e on the main street, you can watch fudge being mixed, poured and cut, as the family has done by hand since 1999. At \u003ca href=\"\/pages\/makers\/bettenays-nougat\"\u003eBettenays\u003c\/a\u003e in Cowaramup, the nougat kitchen has a viewing window too.\u003c\/p\u003e\u003cp\u003eFor the cheese board, \u003ca href=\"\/pages\/makers\/margaret-river-food-company\"\u003eMargaret River Food Company\u003c\/a\u003e is run by a chef, Paul. It began in 2013 with an onion jam and now makes quince paste, kasundi and three kinds of pickled onion. \u003ca href=\"\/pages\/makers\/providore\"\u003eProvidore\u003c\/a\u003e packs olives from its own grove with chilli and lemon, and \u003ca href=\"\/pages\/makers\/eagle-bay-olives\"\u003eEagle Bay Olives\u003c\/a\u003e makes an Egyptian-style dukkah for dipping. For salads and pasta, \u003ca href=\"\/pages\/makers\/vasse-valley-hemp-farm\"\u003eVasse Valley Hemp Farm\u003c\/a\u003e at North Jindong sells a nutty, cold-pressed hemp seed oil.\u003c\/p\u003e\u003cp\u003eFurther out, the South West's truffle country turns a short winter harvest into jars. \u003ca href=\"\/pages\/makers\/truffle-hill\"\u003eTruffle Hill\u003c\/a\u003e at Manjimup makes truffle salt, oil and mustard, and \u003ca href=\"\/pages\/makers\/farm-fresh-truffles\"\u003eFarm Fresh Truffles\u003c\/a\u003e in the Pemberton region a black truffle sea salt. Our \u003ca href=\"\/blogs\/journal\/southern-forests-day-trip\"\u003eSouthern Forests day trip\u003c\/a\u003e covers that end of the map.\u003c\/p\u003e","products":[{"product_id":"bettenays-nougat-honey-and-toasted-almond-180g","title":"Honey \u0026 Toasted Almond 180g","description":"\u003cp\u003eHoney and toasted almond is the classic combination nougat has always been judged on, and it is the flagship bar at Bettenays. South West honey and toasted almonds are set together and balanced with French vanilla bean, then wrapped in edible Dutch rice paper, giving a \u003cstrong\u003echewy, not sticky, bite\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eBettenays makes its nougat on site in Cowaramup, Western Australia, in \u003cstrong\u003ea kitchen with a viewing window\u003c\/strong\u003e so visitors can watch the bars being made, with free nougat samples offered on the spot. The nougat side of the business runs alongside a much longer flavour list that changes from time to time.\u003c\/p\u003e\n\u003cp\u003eIf you tasted this one on a trip through Cowaramup, it is the bar to reorder, or to send someone who remembers the viewing window as much as the nougat.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHoney and toasted almond nougat, balanced with French vanilla bean\u003c\/li\u003e\n\u003cli\u003e180g bar\u003c\/li\u003e\n\u003cli\u003eWrapped in edible Dutch rice paper\u003c\/li\u003e\n\u003cli\u003eMade on site in Cowaramup, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bettenays","offers":[{"title":"Default Title","offer_id":53000251343133,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"bettenays-nougat-cranberry-and-pistachio-180g","title":"Cranberry \u0026 Pistachio 180g","description":"\u003cp\u003eCranberry and pistachio brings a \u003cstrong\u003etart, dried-fruit edge\u003c\/strong\u003e to Bettenays' nougat: pistachios the maker says come from local Perth farmers, with oven-dried cranberries, set through a base of South West-sourced honey. The red fruit and green nut make an obvious pair, tart against sweet, a contrast the honey and almond bar doesn't have.\u003c\/p\u003e\n\u003cp\u003eIt is made on site in Cowaramup, Western Australia, in \u003cstrong\u003ethe same kitchen behind the viewing window\u003c\/strong\u003e where all of Bettenays' nougat is mixed and cut, with free nougat samples for visitors. It sits among dozens of flavours the business makes at the one site.\u003c\/p\u003e\n\u003cp\u003eA 180g bar like this one travels well, so keep a spare for a gift, or for the trip home when the honey and almond bar is already gone.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCranberry and pistachio nougat, set through South West-sourced honey\u003c\/li\u003e\n\u003cli\u003e180g bar\u003c\/li\u003e\n\u003cli\u003eWrapped in edible Dutch rice paper\u003c\/li\u003e\n\u003cli\u003eMade on site in Cowaramup, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bettenays","offers":[{"title":"Default Title","offer_id":53000251506973,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"bettenays-nougat-french-vanilla-bean-180g","title":"French Vanilla Bean 180g","description":"\u003cp\u003eFrench Vanilla Bean is the plainest bar on Bettenays' list, and that is the point of it: nougat flavoured with vanilla bean alone. Nougat itself is usually a whipped mix of sugar, honey and egg white, worked until it \u003cstrong\u003esets firm and chewy\u003c\/strong\u003e. As in a lot of desserts, vanilla leaves nothing stronger in the way, so the nougat has to carry the bar on its own.\u003c\/p\u003e\n\u003cp\u003eIt is made on site at the Bettenays nougat kitchen in Cowaramup, Western Australia, where \u003cstrong\u003ea viewing window lets visitors watch\u003c\/strong\u003e each bar mixed and cut, with free nougat samples while you watch. It sits alongside dozens of other flavours the business makes at the same site.\u003c\/p\u003e\n\u003cp\u003eChoose this one for someone who finds the flavoured bars too busy, or keep it in the pantry as the reliable one everyone can agree on.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eClassic French vanilla bean nougat\u003c\/li\u003e\n\u003cli\u003e180g bar\u003c\/li\u003e\n\u003cli\u003eWrapped in edible Dutch rice paper\u003c\/li\u003e\n\u003cli\u003eMade on site in Cowaramup, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bettenays","offers":[{"title":"Default Title","offer_id":53000251572509,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"bettenays-nougat-salted-caramel-180g","title":"Salted Caramel 180g","description":"\u003cp\u003eSalted Caramel takes Bettenays' traditional Honey \u0026amp; Toasted Almond nougat and pours sea salt and \u003cstrong\u003eslow-cooked caramel over the top\u003c\/strong\u003e, so the base bar's honey and almond are still there, under a firmer, salted layer. It is a more modern flavour sitting next to the classics on the same list.\u003c\/p\u003e\n\u003cp\u003eIt comes from the same Cowaramup, Western Australia kitchen as the rest of the range, where nougat is \u003cstrong\u003emade behind a viewing window\u003c\/strong\u003e that visitors can watch through, with free nougat samples on offer. The flavour list changes from time to time, so check it is currently being made before you set your heart on it.\u003c\/p\u003e\n\u003cp\u003eIt is the bar to reach for if plain honey and almond feels too gentle, or to pack alongside the classic version so people can compare.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSalted caramel poured over honey and toasted almond nougat\u003c\/li\u003e\n\u003cli\u003e180g bar\u003c\/li\u003e\n\u003cli\u003eWrapped in edible Dutch rice paper\u003c\/li\u003e\n\u003cli\u003eMade on site in Cowaramup, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bettenays","offers":[{"title":"Default Title","offer_id":53000251703581,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"bettenays-nougat-nougat-90gm-mixed-box","title":"Nougat 90gm Mixed Box","description":"\u003cp\u003eThe mixed box holds seven smaller 90g nougat bars in a mix of flavours, which does two jobs at once: it is \u003cstrong\u003egift-sized without needing to be wrapped\u003c\/strong\u003e, and it lets you taste across Bettenays' range before you commit to a full 180g bar of any one flavour.\u003c\/p\u003e\n\u003cp\u003eEvery bar in the box comes from the same Cowaramup, Western Australia kitchen where Bettenays makes its nougat on site, \u003cstrong\u003ebehind a viewing window visitors\u003c\/strong\u003e can watch through, with free nougat samples for anyone who calls in. With dozens of flavours across the wider range, a mixed box is the simplest way to see what a household actually prefers.\u003c\/p\u003e\n\u003cp\u003eIt is an easy present for someone who has visited the South West, or a way to settle an argument about which flavour wins before buying more of it.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMixed box of nougat bars in a range of flavours\u003c\/li\u003e\n\u003cli\u003eSeven 90g bars per box\u003c\/li\u003e\n\u003cli\u003eWrapped in edible Dutch rice paper\u003c\/li\u003e\n\u003cli\u003eMade on site in Cowaramup, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bettenays","offers":[{"title":"Default Title","offer_id":53000251900189,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"eagle-bay-olives-dukkah","title":"Dukkah","description":"\u003cp\u003eDukkah is an Egyptian-style blend of roasted nuts, seeds and spices, \u003cstrong\u003ecoarse rather than smooth\u003c\/strong\u003e, meant for dipping and scattering rather than spreading. Eagle Bay sells it in small and medium jars and suggests it over salads, soups and roasted vegetables, or pressed onto meat or fish as a crust before cooking.\u003c\/p\u003e\n\u003cp\u003eIt comes from the same family-run grove at Eagle Bay, on Cape Naturaliste Road, Western Australia, that has \u003cstrong\u003egrown olives here since 1998\u003c\/strong\u003e, across more than 1,200 trees and seven varieties. The farm sells its own olive oil too, so the classic routine of bread into oil, then into dukkah, more or less makes itself.\u003c\/p\u003e\n\u003cp\u003eSet a jar out with warm bread when visitors call in, and let people help themselves.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEgyptian-style dukkah: roasted nuts, seeds and spices\u003c\/li\u003e\n\u003cli\u003eSmall and medium jars\u003c\/li\u003e\n\u003cli\u003eSuited to bread and oil, or as a crust for meat and fish\u003c\/li\u003e\n\u003cli\u003eMade at Eagle Bay, near Dunsborough, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eagle Bay Olives","offers":[{"title":"Default Title","offer_id":53000259567901,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"eagle-bay-olives-apple-balsamic","title":"Apple Balsamic","description":"\u003cp\u003eApple Balsamic is a fruit-based vinegar condiment the maker describes as sweet and tangy, with \u003cstrong\u003erich, fruity notes\u003c\/strong\u003e running through it. Use it anywhere a bottle of balsamic would usually go: whisked with olive oil over a salad, brushed onto roast vegetables, or a few drops finishing a plate of soft cheese.\u003c\/p\u003e\n\u003cp\u003eIt is made at the family-run Eagle Bay grove on Cape Naturaliste Road, Western Australia, on \u003cstrong\u003ea property first planted in 1998\u003c\/strong\u003e. The bottle sits in a wider pantry range alongside the farm's dukkah and tapenade, all made at the one address on the Cape Naturaliste peninsula.\u003c\/p\u003e\n\u003cp\u003eStart with the 100ml bottle the first time you try it, then move up to the 250ml if it becomes a pantry regular for roast dinners and barbecues.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eApple balsamic condiment, sweet and tangy with fruity notes\u003c\/li\u003e\n\u003cli\u003e100ml and 250ml bottles\u003c\/li\u003e\n\u003cli\u003eMade at Eagle Bay, near Dunsborough, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eagle Bay Olives","offers":[{"title":"Default Title","offer_id":53000259633437,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"eagle-bay-olives-black-olive-tapenade","title":"Black Olive Tapenade","description":"\u003cp\u003eThis is a Mediterranean-style tapenade, finely chopped black olives worked with capers, garlic and olive oil into a spread the maker describes as \u003cstrong\u003erich, briny and savoury\u003c\/strong\u003e. It is one of the more versatile jars in the pantry: spread on toast, stirred through warm pasta, tucked under the skin of a roast chicken, or set out with cheese.\u003c\/p\u003e\n\u003cp\u003eEagle Bay makes it from its own olives, grown at the family-run grove on Cape Naturaliste Road, Western Australia, planted in 1998 with more than 1,200 trees across seven varieties. It sits in the range alongside a pesto rustico and \u003cstrong\u003ean Indian lime pickle\u003c\/strong\u003e, all made at the same property.\u003c\/p\u003e\n\u003cp\u003eA jar like this is an easy thing to have ready in the fridge when guests turn up before you have had time to cook.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBlack olive tapenade with capers, garlic and olive oil\u003c\/li\u003e\n\u003cli\u003eSold in a jar\u003c\/li\u003e\n\u003cli\u003eMade from the farm's own black olives\u003c\/li\u003e\n\u003cli\u003eMade at Eagle Bay, near Dunsborough, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eagle Bay Olives","offers":[{"title":"Default Title","offer_id":53000259928349,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"farm-fresh-truffles-black-truffle-sea-salt","title":"Black Truffle Sea Salt","description":"\u003cp\u003eBlack truffle sea salt is a finishing salt: \u003cstrong\u003ea pinch at the table\u003c\/strong\u003e, not in the pan, so the truffle scent reaches the plate rather than the stovetop. This one is made from the farms' own fresh black truffle, Tuber melanosporum, combined with pyramid flake sea salt from the Loddon Plains in Victoria. The maker says it is made without artificial flavours or additives.\u003c\/p\u003e\n\u003cp\u003eIt comes from two farming families in the Pemberton region, Western Australia, who planted more than 2,000 hazelnut and oak trees as hosts for black truffle, which grows underground. \u003cstrong\u003eFive truffle dogs\u003c\/strong\u003e find it across both properties.\u003c\/p\u003e\n\u003cp\u003eA small pinch is the usual rule: try it over scrambled eggs, buttered pasta, mashed potato, hot chips, or a steak while it rests.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFinishing salt made with real black truffle (Tuber melanosporum)\u003c\/li\u003e\n\u003cli\u003eCombined with pyramid flake sea salt from the Loddon Plains, Victoria\u003c\/li\u003e\n\u003cli\u003eDescribed by the maker as made without artificial flavours or additives\u003c\/li\u003e\n\u003cli\u003eMade by two farming families in the Pemberton region, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Farm Fresh Truffles","offers":[{"title":"Default Title","offer_id":53000259961117,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"fine-food-of-margaret-river-sweet-chilli-sauce-mild","title":"Sweet Chilli Sauce (Mild)","description":"\u003cp\u003eSweet chilli sauce is one of the harder-working bottles in a kitchen, a sugar, chilli, garlic and vinegar mix that works as a dipping sauce, \u003cstrong\u003ea glaze on the barbecue\u003c\/strong\u003e, or a spoonful through a stir-fry. This is the Mild version, sold in a 375ml bottle, from a range that also runs to Medium and Extra Hot for anyone who wants more heat.\u003c\/p\u003e\n\u003cp\u003eIt is an own-brand product from Fine Food of Margaret River, \u003cstrong\u003efounded by Italian-born Romano Rotelli\u003c\/strong\u003e and based in Cowaramup, Western Australia. It has held a stall at the Margaret River Farmers Market since 2001, and its kitchen shop stocks other South West-made brands alongside its own.\u003c\/p\u003e\n\u003cp\u003eMild suits a mixed table where not everyone wants the same heat.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSweet chilli sauce, Mild heat level\u003c\/li\u003e\n\u003cli\u003e375ml bottle\u003c\/li\u003e\n\u003cli\u003ePart of a range also sold in Medium and Extra Hot\u003c\/li\u003e\n\u003cli\u003eMade by Fine Food of Margaret River, Cowaramup, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fine Food of Margaret River","offers":[{"title":"Default Title","offer_id":53000260026653,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"gabriel-chocolate-cocoa-nibs","title":"Cocoa Nibs","description":"\u003cp\u003eCocoa nibs are the stage before chocolate: roasted cacao beans, cracked and winnowed to remove the husk, left as small, crunchy pieces with a \u003cstrong\u003ebitter, deeply chocolatey flavour\u003c\/strong\u003e and none of the added sugar a bar carries. Gabriel Chocolate makes these from the same beans that go into its bar range, so a bag of nibs is a way to taste the raw material behind the chocolate.\u003c\/p\u003e\n\u003cp\u003eThey are made bean to bar at the company's factory in Metricup, Western Australia, where cacao arrives raw from origins including \u003cstrong\u003ePeru, Ghana, Madagascar and Ecuador\u003c\/strong\u003e before it is sorted, roasted and ground. The maker suggests using the nibs in recipes as a stand-in for chopped nuts or chocolate chips.\u003c\/p\u003e\n\u003cp\u003eScatter them over yoghurt or ice-cream, fold them through banana bread, or add a small handful to a batch of biscuits for a bit of crunch.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRoasted, winnowed cacao nibs\u003c\/li\u003e\n\u003cli\u003eSold in bags, including a 100g size\u003c\/li\u003e\n\u003cli\u003eMade from the same beans used in the bar range\u003c\/li\u003e\n\u003cli\u003eMade at Gabriel Chocolate's factory in Metricup, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gabriel Chocolate","offers":[{"title":"Default Title","offer_id":53000262582557,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-food-company-onion-jam","title":"Onion Jam","description":"\u003cp\u003eOnion jam is a dark spread made by cooking onions down slowly with sugar and vinegar until they turn \u003cstrong\u003esticky and deep in colour\u003c\/strong\u003e. It is closer to a chutney than a fruit jam. This one is hand-made, and it is the jar that started Margaret River Food Company, back when the business traded under the name Hann Jam.\u003c\/p\u003e\n\u003cp\u003eMargaret River Food Company is run by Paul, a chef, from Margaret River, Western Australia. The onion jam caught on before the wider range existed, and the business \u003cstrong\u003erebranded to its current name\u003c\/strong\u003e in 2016 once fruit pastes, pickles and relishes had joined it on the shelf.\u003c\/p\u003e\n\u003cp\u003eUse it wherever a cooked onion is welcome: under melted cheese on toast, alongside a sausage, through a burger, or on a cheese board next to something sharp.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand-made onion jam\u003c\/li\u003e\n\u003cli\u003eSold as a jar\u003c\/li\u003e\n\u003cli\u003eMade from slow-cooked onions\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Food Company","offers":[{"title":"Default Title","offer_id":53000262975773,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-food-company-quince-paste","title":"Quince Paste","description":"\u003cp\u003eQuince paste, sometimes called membrillo, is made by cooking quince fruit down slowly with sugar until it \u003cstrong\u003esets firm enough to slice\u003c\/strong\u003e rather than spread. It is a classic partner for cheese, traditionally cut into thin slabs and served alongside something hard and salty, such as an aged cheddar or a firm sheep's cheese.\u003c\/p\u003e\n\u003cp\u003eThis one is hand-made by Margaret River Food Company, run by chef Paul in Margaret River, Western Australia, part of a range of fruit pastes that also includes Pear \u0026amp; Cardamom and Apple Ginger \u0026amp; Sage. The business \u003cstrong\u003ebegan in 2013 as Hann Jam\u003c\/strong\u003e, known first for its onion jam, before it grew into the wider pantry range it makes today.\u003c\/p\u003e\n\u003cp\u003eSlice it thin for a cheese board, or melt a spoonful into a pan sauce to sit under roast pork or lamb.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand-made quince paste\u003c\/li\u003e\n\u003cli\u003eSold as a jar\u003c\/li\u003e\n\u003cli\u003eMade from cooked quince fruit\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Food Company","offers":[{"title":"Default Title","offer_id":53000263008541,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-food-company-kasundi","title":"Kasundi","description":"\u003cp\u003eKasundi is an Indian-style spiced relish, a savoury condiment built on mustard and a mix of spices, usually cooked down with fruit or vegetables until it thickens. Compared with a sweet jam or chutney, it sits at the \u003cstrong\u003esharper, more savoury end\u003c\/strong\u003e of the pantry. It is meant to be spooned in small amounts alongside other food, not eaten on its own.\u003c\/p\u003e\n\u003cp\u003eThis one is hand-made by Margaret River Food Company, run by chef Paul in Margaret River, Western Australia, in the same range as the business's jams, pastes and pickles. The company began in 2013 making onion jam \u003cstrong\u003eunder the name Hann Jam\u003c\/strong\u003e, before rebranding in 2016 as its range of preserves grew.\u003c\/p\u003e\n\u003cp\u003eServe it beside a curry, spoon it over eggs, tuck it into a cheese toastie, or set it out with cold meat the day after a roast.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand-made kasundi, an Indian-style spiced relish\u003c\/li\u003e\n\u003cli\u003eSold as a jar\u003c\/li\u003e\n\u003cli\u003eBuilt on mustard and spices\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Food Company","offers":[{"title":"Default Title","offer_id":53000263401757,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-food-company-honey-pickled-onions","title":"Honey Pickled Onions","description":"\u003cp\u003eThese are pickled onions in a honey-sweetened vinegar brine, so the usual pickled-onion sharpness is \u003cstrong\u003erounded out with a little sweetness\u003c\/strong\u003e rather than left purely sour. They are one of three pickled onions Margaret River Food Company makes, sitting next to a Spiced version and a Chilli version on the same shelf.\u003c\/p\u003e\n\u003cp\u003eThe business is run by chef Paul in Margaret River, Western Australia, and the pickles are hand-made in the same kitchen as the company's jams, pastes and relishes. It began in 2013 as Hann Jam, known for its onion jam, before \u003cstrong\u003erebranding to Margaret River Food Company\u003c\/strong\u003e in 2016 as the range grew around it.\u003c\/p\u003e\n\u003cp\u003ePut a few out on a ploughman's plate with cheese and bread, add them to a grazing board, or eat them straight from the jar while deciding what to cook.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand-made onions pickled in a honey-sweetened brine\u003c\/li\u003e\n\u003cli\u003eSold as a jar\u003c\/li\u003e\n\u003cli\u003ePart of a range that also includes Spiced and Chilli pickled onions\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Food Company","offers":[{"title":"Default Title","offer_id":53000263467293,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-food-company-dukkah","title":"Dukkah","description":"\u003cp\u003eDukkah is a dry blend of roasted nuts, seeds and spices, coarsely ground so it \u003cstrong\u003ekeeps some crunch\u003c\/strong\u003e rather than turning into a powder. The usual way to eat it is the simplest: bread dipped first into olive oil, then into the dukkah, though it also works scattered over eggs or roast vegetables.\u003c\/p\u003e\n\u003cp\u003eThis one is hand-made by Margaret River Food Company, run by chef Paul in Margaret River, Western Australia, where the business also makes its own extra virgin olive oil under the same name. The company \u003cstrong\u003estarted in 2013 as Hann Jam\u003c\/strong\u003e, before rebranding in 2016 as its pantry range of jams, pastes, pickles and relishes grew.\u003c\/p\u003e\n\u003cp\u003ePut a jar on the table when people are over, since it needs no cooking at all.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand-made dukkah, a blend of roasted nuts, seeds and spices\u003c\/li\u003e\n\u003cli\u003eSold as a jar\u003c\/li\u003e\n\u003cli\u003eSuited to bread and oil, or scattered over eggs and vegetables\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Food Company","offers":[{"title":"Default Title","offer_id":53000263500061,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-fudge-factory-salted-caramel-fudge","title":"Salted Caramel Fudge","description":"\u003cp\u003eFudge is usually made by boiling sugar with butter and cream until it thickens, then working it as it cools. That way it sets soft rather than hard, without turning grainy, crumbly or too soft to hold its shape. This bar is the salted caramel version, with \u003cstrong\u003ea savoury edge running through\u003c\/strong\u003e the sweetness rather than sweetness alone.\u003c\/p\u003e\n\u003cp\u003eMargaret River Fudge Factory makes it fresh in the shop's kitchen on the main street of Margaret River, Western Australia, a family-owned business that says it has been making fudge \u003cstrong\u003eby hand here since 1999\u003c\/strong\u003e. A viewing window at the shop lets customers watch the mixing, pouring and cutting as it happens.\u003c\/p\u003e\n\u003cp\u003eCut it into small pieces rather than a single slab, since fudge this rich is meant to be eaten slowly, with a coffee or after dinner.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSalted caramel fudge\u003c\/li\u003e\n\u003cli\u003e120g portion\u003c\/li\u003e\n\u003cli\u003eMade fresh in the shop's kitchen\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Fudge Factory","offers":[{"title":"Default Title","offer_id":53000265171229,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-fudge-factory-old-english-caramel-fudge","title":"Old English Caramel Fudge","description":"\u003cp\u003eOld English Caramel is the more traditional of the two caramel fudges in this range. Where a salted caramel bar plays sweetness against salt, this one keeps to \u003cstrong\u003ea plainer, old-fashioned caramel flavour\u003c\/strong\u003e. It starts the usual way, with sugar, butter and cream boiled until it thickens, then cooled and worked to a soft, dense set.\u003c\/p\u003e\n\u003cp\u003eIt is made fresh in the kitchen of Margaret River Fudge Factory, a family-owned and operated business on the main street of Margaret River, Western Australia, that says it has been \u003cstrong\u003emaking fudge by hand since 1999\u003c\/strong\u003e. A viewing window into the kitchen lets customers watch each batch mixed, poured and cut.\u003c\/p\u003e\n\u003cp\u003eChoose this one if you remember caramel fudge from before salted caramel became the more common version, or want the classic sitting next to a modern one on a gift plate.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOld English caramel fudge\u003c\/li\u003e\n\u003cli\u003e120g portion\u003c\/li\u003e\n\u003cli\u003eMade fresh in the shop's kitchen\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Fudge Factory","offers":[{"title":"Default Title","offer_id":53000265335069,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-fudge-factory-chocolate-fudge","title":"Chocolate Fudge","description":"\u003cp\u003eChocolate fudge carries \u003cstrong\u003ecocoa flavour through the whole bar\u003c\/strong\u003e rather than on top of it. Like any fudge, it begins as sugar, butter and cream boiled until thick, then worked as it cools so it sets soft rather than hard. This is the straightforward choice when you want fudge that tastes of chocolate first.\u003c\/p\u003e\n\u003cp\u003eMargaret River Fudge Factory makes it fresh in the kitchen of its shop in Margaret River, Western Australia. The family-owned business says it has been making fudge by hand since 1999, and a viewing window lets customers watch each batch mixed, poured and cut. \u003cstrong\u003eA chocolate rocky road\u003c\/strong\u003e is sold alongside it for anyone who wants chocolate with more going on inside it.\u003c\/p\u003e\n\u003cp\u003eIt is a safe pick when you are buying for someone whose tastes you do not know well, since chocolate rarely misses.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChocolate fudge\u003c\/li\u003e\n\u003cli\u003e120g portion\u003c\/li\u003e\n\u003cli\u003eMade fresh in the shop's kitchen\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Fudge Factory","offers":[{"title":"Default Title","offer_id":53000265564445,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-fudge-factory-vanilla-fudge","title":"Vanilla Fudge","description":"\u003cp\u003eVanilla is the simplest flavour on Margaret River Fudge Factory's list, and the one to start with. With no chocolate or caramel to carry it, the bar \u003cstrong\u003eshows the flavour on its own\u003c\/strong\u003e. Behind it sits the usual fudge base of sugar, butter and cream, boiled until it thickens and worked until it sets soft and dense.\u003c\/p\u003e\n\u003cp\u003eIt is made fresh in the kitchen of the family-owned shop on the main street of Margaret River, Western Australia, a business that says it has been making fudge by hand since 1999. Visitors can watch the mixing, pouring and cutting \u003cstrong\u003ethrough a window into the kitchen\u003c\/strong\u003e itself.\u003c\/p\u003e\n\u003cp\u003ePair it with a stronger flavour such as chocolate or salted caramel if you are putting a gift box together, so there is a quiet one alongside the louder flavours.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVanilla fudge\u003c\/li\u003e\n\u003cli\u003e120g portion\u003c\/li\u003e\n\u003cli\u003eMade fresh in the shop's kitchen\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Fudge Factory","offers":[{"title":"Default Title","offer_id":53000265629981,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"margaret-river-hemp-co-australian-grown-hemp-flour","title":"Australian Grown Hemp Flour","description":"\u003cp\u003eThis flour is made by pressing the oil out of Australian-grown hemp seed, then milling what is left, the seed cake, into \u003cstrong\u003ea fine, nutty-tasting flour\u003c\/strong\u003e. The maker describes it as a gluten-free alternative, and it works in both sweet and savoury baking rather than one or the other.\u003c\/p\u003e\n\u003cp\u003eMargaret River Hemp Co makes it as part of a business it describes as \u003cstrong\u003evertically integrated from seed to shelf\u003c\/strong\u003e, based in Margaret River, Western Australia, where the company holds industrial hemp grower licence number 32. It sits alongside the company's hemp seed oil skincare, all built from the one crop.\u003c\/p\u003e\n\u003cp\u003eUse a portion of it in place of some of the plain flour in muffins, pancakes or a loaf of bread for a nuttier, denser result.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHemp flour, milled from pressed hemp seed cake\u003c\/li\u003e\n\u003cli\u003e500g and 5kg sizes\u003c\/li\u003e\n\u003cli\u003eDescribed as gluten-free; suited to sweet and savoury baking\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Margaret River Hemp Co","offers":[{"title":"Default Title","offer_id":53000265990429,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"olio-bello-barbecue-master-seasoning-mix","title":"Barbecue Master Seasoning Mix","description":"\u003cp\u003eBarbecue Master Seasoning Mix is a dry blend of herbs and spices with \u003cstrong\u003ea slight hint of smoke\u003c\/strong\u003e, made to be rubbed onto meat before it goes over the coals or shaken over vegetables on the grill plate. The maker describes it as gluten free and vegan.\u003c\/p\u003e\n\u003cp\u003eOlio Bello makes it at its olive farm in Margaret River, Western Australia, a property that has \u003cstrong\u003egrown olives since 1998\u003c\/strong\u003e and now sells a wider pantry range alongside its oils. The maker suggests combining a shake of it with the farm's own olive oil before it goes anywhere near the heat.\u003c\/p\u003e\n\u003cp\u003eKeep it near the barbecue for potatoes, poultry and seafood, or tuck a pack into a gift box of pantry things for someone who cooks outdoors.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDry seasoning blend of herbs and spices with a hint of smoke\u003c\/li\u003e\n\u003cli\u003eDescribed by the maker as gluten free and vegan\u003c\/li\u003e\n\u003cli\u003e100g pack\u003c\/li\u003e\n\u003cli\u003eMade at Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Olio Bello","offers":[{"title":"Default Title","offer_id":53000272609565,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"olio-bello-beetroot-relish","title":"Beetroot Relish","description":"\u003cp\u003eBeetroot Relish is made from beetroot, apple cider vinegar, red wine vinegar, sugar, apples, oranges and spices, cooked down into a relish the maker describes as \u003cstrong\u003eearthy, with citrus running through it\u003c\/strong\u003e and a hint of spice. It's a thicker, more savoury relish than a straight chutney, built to sit alongside rich or fatty food rather than to be eaten on its own.\u003c\/p\u003e\n\u003cp\u003eOlio Bello makes it as part of a wider pantry range from its Margaret River property, Western Australia, an olive farm that has been \u003cstrong\u003egrowing produce there since 1998\u003c\/strong\u003e. Once opened, the jar goes in the fridge.\u003c\/p\u003e\n\u003cp\u003eSpoon it beside a burger or cold meats, or set it out on the cheese board next to something sharp like cheddar.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRelish made from beetroot, apple cider vinegar, red wine vinegar, sugar, apples, oranges and spices\u003c\/li\u003e\n\u003cli\u003eEarthy, with citrus flavours and a hint of spice\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003cli\u003eMade at Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Olio Bello","offers":[{"title":"Default Title","offer_id":53000272937245,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"providore-classic-drinking-chocolate","title":"Classic Drinking Chocolate","description":"\u003cp\u003eClassic Drinking Chocolate is a cocoa powder made on the Providore property, which the maker describes as \u003cstrong\u003edeep and velvety\u003c\/strong\u003e. It's the plain one in a wider flavoured range that runs from Caramel and Mint through to Aztec Chilli and a no-sugar-added version.\u003c\/p\u003e\n\u003cp\u003eProvidore is the retail arm of a Margaret River property that \u003cstrong\u003ekeeps its own beehives, chickens\u003c\/strong\u003e and a half-acre vegetable garden alongside the tasting centre where the drinking chocolate is sold. The tin sits on the same shelves as the property's coffee, jams and olives, all made close to where they're sold.\u003c\/p\u003e\n\u003cp\u003eStir a spoonful into hot milk on a cool Margaret River evening, or take the tin along as a gift for someone who likes their hot chocolate strong.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDrinking chocolate powder, 250g tin\u003c\/li\u003e\n\u003cli\u003eMade on the property in Margaret River, Western Australia\u003c\/li\u003e\n\u003cli\u003ePart of a wider range that includes Caramel, Mint, Aztec Chilli and no-sugar-added varieties\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Providore","offers":[{"title":"Default Title","offer_id":53000273395997,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"providore-plum-lavender-and-black-pepper-jam","title":"Plum Lavender \u0026 Black Pepper Jam","description":"\u003cp\u003ePlum Lavender \u0026amp; Black Pepper Jam is a fruit preserve built around an unusual pairing: sweet plum against the perfume of lavender and \u003cstrong\u003ea warm kick of black pepper\u003c\/strong\u003e. It sits somewhere between a breakfast jam and a cheese-board condiment, depending on what you spread it on.\u003c\/p\u003e\n\u003cp\u003eIt's hand-made in small batches in the kitchen on Providore's Margaret River property, alongside the same team's curds, chutneys and relishes. The property also grows its own olives, keeps bees for honey and chickens for eggs, and tends a half-acre vegetable garden, so the kitchen rarely \u003cstrong\u003ehas to look far for ingredients\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eSpoon it over a wedge of soft cheese to serve with drinks, brush it on lamb or pork as a glaze before roasting, or spread it on toast at breakfast.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePlum, lavender and black pepper jam\u003c\/li\u003e\n\u003cli\u003e330g jar\u003c\/li\u003e\n\u003cli\u003eHand-made in small batches\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Providore","offers":[{"title":"Default Title","offer_id":53000273461533,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"providore-chilli-and-lemon-olives","title":"Chilli \u0026 Lemon Olives","description":"\u003cp\u003eChilli \u0026amp; Lemon Olives are whole table olives marinated with fresh chilli and lemon, grown on Providore's own property in Margaret River. Olives take well to citrus and heat, the fruit's natural bitterness balanced by the acid of the lemon and \u003cstrong\u003ea slow burn from the chilli\u003c\/strong\u003e that builds after a few bites.\u003c\/p\u003e\n\u003cp\u003eThe olives come from the grove \u003cstrong\u003eabout 600 metres from the property's\u003c\/strong\u003e tasting centre. The property's olives also go into Providore's own olive oil. A Garlic \u0026amp; Rosemary version is made from the same fruit, for anyone who wants both jars on the table.\u003c\/p\u003e\n\u003cp\u003ePut the jar out as a starter before dinner, stir a few through a Mediterranean-style salad, or add them to a cheese and charcuterie board for a long lunch.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTable olives marinated with chilli and lemon\u003c\/li\u003e\n\u003cli\u003e300g jar\u003c\/li\u003e\n\u003cli\u003eMade from olives grown on the property\u003c\/li\u003e\n\u003cli\u003eMade in Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Providore","offers":[{"title":"Default Title","offer_id":53000273789213,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"truffle-hill-truffle-oil","title":"Truffle Oil","description":"\u003cp\u003eTruffle oil is extra virgin olive oil carrying the scent of black truffle right through it, made from oil pressed in the Donnybrook region and infused with pieces of the estate's Black Périgord truffle. A few drops are usually enough: stirred through potato, pasta or risotto rather than used for cooking, so \u003cstrong\u003ethe truffle scent survives the heat\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eTruffle Hill planted its first trees at Manjimup in 1997, choosing the district for its cool climate and soils, and \u003cstrong\u003edug up its first truffle\u003c\/strong\u003e six years later, in 2003. The estate has grown to 52 hectares among the karri forests of the Southern Forests region, where trained dogs find the truffles each winter.\u003c\/p\u003e\n\u003cp\u003eKeep a small bottle in the pantry for the night mashed potato needs to feel like more than a side dish.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eExtra virgin olive oil infused with black truffle\u003c\/li\u003e\n\u003cli\u003e50ml, 100ml, 250ml and 500ml sizes\u003c\/li\u003e\n\u003cli\u003eTruffle grown at the Manjimup estate; olive oil from the Donnybrook region\u003c\/li\u003e\n\u003cli\u003eMade on a premises that also handles peanuts, pistachios and sesame seeds\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Truffle Hill","offers":[{"title":"Default Title","offer_id":53000278901021,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"truffle-hill-golden-truffle-oil-ogilvie-and-co","title":"Golden Truffle Oil (Ogilvie \u0026 Co)","description":"\u003cp\u003eGolden Truffle Oil is extra virgin olive oil finished with flecks of black truffle and \u003cstrong\u003eflakes of 23-carat edible gold\u003c\/strong\u003e, for looks as well as flavour. It's built for plating rather than cooking: a thin stream over a finished dish, where the gold catches the light and the truffle carries the smell.\u003c\/p\u003e\n\u003cp\u003eIt's sold under Ogilvie \u0026amp; Co, the wider pantry label from Truffle Hill, the truffle estate at Manjimup that has \u003cstrong\u003egrown black Périgord truffle since 1997\u003c\/strong\u003e in the Southern Forests region. The maker describes it as gluten free, and it's made and packed in Australia, in a 200 millilitre bottle.\u003c\/p\u003e\n\u003cp\u003eBring it out when a plain risotto or a bowl of polenta needs to look like it came from somewhere else, or give it as a gift with some shine.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eExtra virgin olive oil with black truffle flakes and 23-carat edible gold flakes\u003c\/li\u003e\n\u003cli\u003e200ml bottle\u003c\/li\u003e\n\u003cli\u003eDescribed by the maker as gluten free; made and packed in Australia\u003c\/li\u003e\n\u003cli\u003eMade by Ogilvie \u0026amp; Co, Truffle Hill's pantry label, Manjimup, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Truffle Hill","offers":[{"title":"Default Title","offer_id":53000279294237,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"truffle-hill-truffle-mustard","title":"Truffle Mustard","description":"\u003cp\u003eTruffle mustard starts as a French-style Dijon, \u003cstrong\u003esharp and smooth\u003c\/strong\u003e, then picks up the low, earthy note of the farm's own black truffle running through it. Truffle Hill describes it as having a mild heat and a distinctive taste, closer to a good Dijon than anything sweet.\u003c\/p\u003e\n\u003cp\u003eIt comes from the same Manjimup estate that has grown black Périgord truffle since 1997, on \u003cstrong\u003e52 hectares among the karri forests\u003c\/strong\u003e of the Southern Forests region, where the truffles are found each winter by trained dogs working the ground. The mustard is one way the farm gets that short season into a jar that lasts the rest of the year.\u003c\/p\u003e\n\u003cp\u003eSpread it thin on a ham sandwich, whisk a spoonful into a dressing, or set it on the table next to a good steak.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFrench-style Dijon mustard blended with black truffle\u003c\/li\u003e\n\u003cli\u003e110g and 500g jars\u003c\/li\u003e\n\u003cli\u003eMild heat and a distinctive taste\u003c\/li\u003e\n\u003cli\u003eMade by Truffle Hill, Manjimup, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Truffle Hill","offers":[{"title":"Default Title","offer_id":53000279327005,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"truffle-hill-truffle-sea-salt-flakes","title":"Truffle Sea Salt Flakes","description":"\u003cp\u003eTruffle sea salt flakes are Western Australian sea salt worked through with the farm's own black truffle, so a pinch carries both the crunch of flake salt and the smell of truffle at once. Truffle Hill suggests keeping it for simple dishes, where there's nothing else competing for attention, and even \u003cstrong\u003efinishing a scoop of vanilla ice-cream\u003c\/strong\u003e with it.\u003c\/p\u003e\n\u003cp\u003eThe truffle comes from the company's 52-hectare estate at Manjimup, planted in 1997 among the karri forests of the Southern Forests region, where \u003cstrong\u003etrained dogs find the truffles\u003c\/strong\u003e each winter. Salt is one of the simplest ways the farm carries that truffle into an everyday kitchen, long after the harvest season has passed.\u003c\/p\u003e\n\u003cp\u003eKeep the small jar by the stove for the last minute before serving, and add a pinch to eggs, chips or a plain steak.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWestern Australian sea salt flakes infused with black truffle\u003c\/li\u003e\n\u003cli\u003e60g jar\u003c\/li\u003e\n\u003cli\u003eTruffle grown at the Manjimup estate, Western Australia\u003c\/li\u003e\n\u003cli\u003eSuited to simple dishes, including vanilla ice-cream\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Truffle Hill","offers":[{"title":"Default Title","offer_id":53000279556381,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"vasse-valley-hemp-farm-raw-hemp-seed-oil","title":"Raw Hemp Seed Oil","description":"\u003cp\u003eRaw hemp seed oil is cold-pressed from hemp grown and processed entirely in Australia, and it has \u003cstrong\u003ea nutty taste\u003c\/strong\u003e that sits well in a salad dressing or through pasta. Its smoke point is low, so it belongs on the finished plate rather than in the pan.\u003c\/p\u003e\n\u003cp\u003eVasse Valley Hemp Farm grows its hemp at North Jindong, in the Margaret River region of Western Australia, where founders Chris and Bronwyn Blake \u003cstrong\u003eset up the business in 2017\u003c\/strong\u003e. The same oil also turns up in the farm's soaps and balms.\u003c\/p\u003e\n\u003cp\u003eKeep a small bottle for salads through summer, or a larger one if it's becoming the everyday dressing oil in the kitchen.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCold-pressed hemp seed oil, grown and produced in Australia\u003c\/li\u003e\n\u003cli\u003e250ml, 1 litre and 5 litre sizes\u003c\/li\u003e\n\u003cli\u003eNutty taste, suited to salads and pasta rather than cooking\u003c\/li\u003e\n\u003cli\u003eMade by Vasse Valley Hemp Farm, North Jindong, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Vasse Valley Hemp Farm","offers":[{"title":"Default Title","offer_id":53000279720221,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"vasse-valley-hemp-farm-raw-hemp-hearts","title":"Raw Hemp Hearts","description":"\u003cp\u003eHemp hearts are hemp seeds with the hull removed, raw and 100 per cent Australian grown, with a mild, nutty flavour the farm \u003cstrong\u003ecompares to cashew or pine nuts\u003c\/strong\u003e. The maker describes them as gluten free and vegan friendly, and they need no soaking or cooking before they're eaten.\u003c\/p\u003e\n\u003cp\u003eVasse Valley Hemp Farm grows and processes its hemp at North Jindong, in the Margaret River region of Western Australia, where Chris and Bronwyn Blake set up the business in 2017. The same seed that becomes this bag of hemp hearts is also cold-pressed for the farm's oil and \u003cstrong\u003emilled into its protein powder\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eSprinkle them over muesli or a salad, blend them into a smoothie, or work them into bread dough before baking.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRaw, hulled hemp seeds, 100% Australian grown\u003c\/li\u003e\n\u003cli\u003e250g, 1kg and 5kg sizes\u003c\/li\u003e\n\u003cli\u003eMild, nutty flavour, similar to cashew or pine nuts\u003c\/li\u003e\n\u003cli\u003eDescribed by the maker as gluten free and vegan friendly\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Vasse Valley Hemp Farm","offers":[{"title":"Default Title","offer_id":53000281424157,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"vasse-valley-hemp-farm-raw-hemp-protein","title":"Raw Hemp Protein","description":"\u003cp\u003eRaw hemp protein is a \u003cstrong\u003eplant-based powder made from 100% Australian-grown hemp seed\u003c\/strong\u003e, sold for mixing into food rather than eating on its own. It sits on the farm's pantry shelf alongside its cold-pressed hemp seed oil and raw hemp hearts.\u003c\/p\u003e\n\u003cp\u003eIt comes from Vasse Valley Hemp Farm at North Jindong, in the Margaret River region of Western Australia, where Chris and Bronwyn Blake set up the business in 2017.\u003c\/p\u003e\n\u003cp\u003eThe maker suggests it for \u003cstrong\u003esmoothies, protein balls and baked goods\u003c\/strong\u003e, including bread. Stir a spoonful through a smoothie, or work some into a loaf where a plant-based ingredient suits the mix.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePlant-based powder made from hemp seed\u003c\/li\u003e\n\u003cli\u003e250g, 1kg and 5kg sizes\u003c\/li\u003e\n\u003cli\u003eMade from 100% Australian-grown hemp seed\u003c\/li\u003e\n\u003cli\u003eMade by Vasse Valley Hemp Farm, North Jindong, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Vasse Valley Hemp Farm","offers":[{"title":"Default Title","offer_id":53000281587997,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"simmos-ice-creamery-vanilla-vanilla","title":"Vanilla Vanilla","description":"\u003cp\u003eVanilla Vanilla is Simmo's version of the plainest scoop in the cabinet, and \u003cstrong\u003ethe one that shows up any shortcut\u003c\/strong\u003e. It's a full-cream ice cream made with Madagascan vanilla beans, so you get the tiny dark flecks through it and the warm, rounded flavour of the bean itself. It's \u003cstrong\u003ethe flavour to judge an ice creamery by\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eSimmo's has been making ice cream on Commonage Road, outside Dunsborough, Western Australia, since 1993, when a father and son started out with a recipe from Ireland and a dozen flavours. The range now runs to about 60, all made with local full-cream milk, and the maker's page says this vanilla has taken a Grand Champion award.\u003c\/p\u003e\n\u003cp\u003eScoop it beside warm apple pie on a Sunday, or bring a tub home for the freezer after a day at the beach.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFull-cream vanilla ice cream with Madagascan vanilla beans\u003c\/li\u003e\n\u003cli\u003eBy the scoop, or in 500ml take-home tubs\u003c\/li\u003e\n\u003cli\u003eFrozen: pick it up in person and keep it in the freezer\u003c\/li\u003e\n\u003cli\u003eMade by Simmo's Ice Creamery, Dunsborough, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Simmo's Ice Creamery","offers":[{"title":"Default Title","offer_id":67581644898589,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"simmos-ice-creamery-burnt-caramel-swirl","title":"Burnt Caramel Swirl","description":"\u003cp\u003eBurnt caramel ice cream is \u003cstrong\u003ecaramel taken a step further\u003c\/strong\u003e, cooked until it turns dark and faintly bitter, which keeps the sweetness in check. Simmo's runs a salted caramel ribbon through it, so each scoop swings between the deep, toasty base and \u003cstrong\u003ea sharper, saltier streak\u003c\/strong\u003e. The maker counts it among its most asked-for flavours.\u003c\/p\u003e\n\u003cp\u003eIt comes from Simmo's Ice Creamery on Commonage Road near Dunsborough, Western Australia, where a father and son began making ice cream in 1993. The cabinet now holds about 60 flavours, from the classics to the maker's own ideas like this one, all made with local full-cream milk.\u003c\/p\u003e\n\u003cp\u003eHave it in a cone after a round of mini golf at the fun park on the same block, or keep a tub in the freezer for pudding on a cold winter night.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBurnt caramel base with a ribbon of salted caramel\u003c\/li\u003e\n\u003cli\u003eBy the scoop, or in 500ml take-home tubs\u003c\/li\u003e\n\u003cli\u003eFrozen: pick it up in person and keep it in the freezer\u003c\/li\u003e\n\u003cli\u003eMade by Simmo's Ice Creamery, Dunsborough, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Simmo's Ice Creamery","offers":[{"title":"Default Title","offer_id":67581644931357,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"simmos-ice-creamery-mango-tango-sorbet","title":"Mango Tango Sorbet","description":"\u003cp\u003eMango sorbet \u003cstrong\u003elives or dies on the fruit\u003c\/strong\u003e, and this one is made from pureed Australian mangoes rather than a flavouring. There's no milk or cream in it, so it tastes \u003cstrong\u003esharper and brighter than a mango ice cream\u003c\/strong\u003e, with the fruit's own sweetness and the faintly resinous edge a ripe mango has.\u003c\/p\u003e\n\u003cp\u003eSimmo's Ice Creamery has been making ice cream on Commonage Road near Dunsborough, Western Australia, since 1993. Alongside about 60 flavours made with local full-cream milk, it has built a dairy-free range: several sorbets like this one, plus coconut-cream ice creams in chocolate, mango and salted pistachio.\u003c\/p\u003e\n\u003cp\u003eIt's the scoop for a hot January afternoon when something creamy feels like too much. At home, serve it with slices of fresh mango and a squeeze of lime.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDairy-free sorbet made from pureed Australian mangoes\u003c\/li\u003e\n\u003cli\u003eBy the scoop, or in take-home tubs\u003c\/li\u003e\n\u003cli\u003eFrozen: pick it up in person and keep it in the freezer\u003c\/li\u003e\n\u003cli\u003eMade by Simmo's Ice Creamery, Dunsborough, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Simmo's Ice Creamery","offers":[{"title":"Default Title","offer_id":67581644996893,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"simmos-ice-creamery-bees-knees-honeycomb","title":"Bees' Knees Honeycomb","description":"\u003cp\u003eHoneycomb ice cream is \u003cstrong\u003eall about the crunch\u003c\/strong\u003e, and Bees' Knees has plenty of it: whole pieces of honeycomb folded through a caramel ice cream. Honeycomb is the golden, glassy kind that shatters first and then turns chewy as it sits in the cold, so \u003cstrong\u003ethe texture changes as you eat\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eSimmo's Ice Creamery started on Commonage Road near Dunsborough, Western Australia, in 1993, with a father-and-son team, a recipe from Ireland and a machine that made two tubs per batch. Today there are about 60 flavours, made with local full-cream milk, and chunks of honeycomb turn up again on top of the maker's ice cream cakes.\u003c\/p\u003e\n\u003cp\u003ePile it into a cone after a swim at Meelup, or serve it with warm chocolate sauce when there's a crowd in for dessert.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCaramel ice cream, with crunchy honeycomb pieces through it\u003c\/li\u003e\n\u003cli\u003eSold by the scoop at the Dunsborough ice creamery\u003c\/li\u003e\n\u003cli\u003eFrozen: sold in person only; keep frozen\u003c\/li\u003e\n\u003cli\u003eMade by Simmo's Ice Creamery, Dunsborough, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Simmo's Ice Creamery","offers":[{"title":"Default Title","offer_id":67581645029661,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"simmos-ice-creamery-ice-cream-cakes","title":"Ice Cream Cakes","description":"\u003cp\u003eAn ice cream cake from Simmo's is \u003cstrong\u003ebuilt to your order\u003c\/strong\u003e: you pick three of the flavours, and the ice creamery layers them into a round cake and decorates it. There's also a scoop-topped version, covered in bright balls of ice cream, which the maker says has become a popular choice for weddings.\u003c\/p\u003e\n\u003cp\u003eSimmo's has been making ice cream on Commonage Road near Dunsborough, Western Australia, since 1993, and the cakes draw on the same cabinet of about 60 flavours. So a cake might be burnt caramel, mango sorbet and vanilla, or \u003cstrong\u003ewhichever three the birthday person can't choose between\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eOrder one for a birthday lunch in Dunsborough or a family get-together on a South West holiday, and pick it up on the way.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThree flavours of your choice, layered and decorated\u003c\/li\u003e\n\u003cli\u003e20cm, 23cm or 25cm rounds, from about 12 to 30 serves\u003c\/li\u003e\n\u003cli\u003eOrdered by phone at least two to three days ahead, collected from the ice creamery in Dunsborough\u003c\/li\u003e\n\u003cli\u003eFrozen: collect it close to serving time and keep it in the freezer\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Simmo's Ice Creamery","offers":[{"title":"Default Title","offer_id":67581645095197,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"el-kapo-hot-sauce-original-hot-sauce","title":"Original Hot Sauce","description":"\u003cp\u003e\u003cstrong\u003eOriginal is where El Kapo began\u003c\/strong\u003e: a hot, sweet chilli sauce packed with herbs and spices, based on flavours the chef found in New Orleans, where his interest in cooking started. It's made for flavour first, so \u003cstrong\u003ethe heat arrives with the herbs rather than instead of them\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eEl Kapo is made in Margaret River, Western Australia, by a chef with about twenty years in professional kitchens. The chilli, herbs and citrus are home-grown, the rest of the produce comes from around Margaret River, and each sauce aims for a balance of salt, sweetness and tang. There are eight sauces now, and you'll find the stall at the Margaret River Farmers Market every Saturday.\u003c\/p\u003e\n\u003cp\u003eShake it over scrambled eggs, into a pot of gumbo, or over fried chicken on a Friday night.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe first El Kapo sauce: hot, sweet and full of herbs\u003c\/li\u003e\n\u003cli\u003eInspired by New Orleans flavours\u003c\/li\u003e\n\u003cli\u003eMade with home-grown chilli, herbs and citrus\u003c\/li\u003e\n\u003cli\u003eMade by El Kapo Hot Sauce, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"El Kapo Hot Sauce","offers":[{"title":"Default Title","offer_id":67601854300445,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"el-kapo-hot-sauce-roast-garlic-and-chipotle","title":"Roast Garlic \u0026 Chipotle","description":"\u003cp\u003eChipotle is jalapeno that's been smoked and dried, and it brings \u003cstrong\u003ea deep, campfire smokiness\u003c\/strong\u003e that suits anything off a grill. El Kapo pairs it with local garlic, roasted until soft and sweet, for a hot sauce that's \u003cstrong\u003erich and deep rather than sharp\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe sauce is made in Margaret River, Western Australia, by a chef who has spent about twenty years in professional kitchens and grows his own chilli, herbs and citrus. The rest of the produce comes from around town. His aim is flavour over heat, with salt, sweetness and tang kept in balance, and you can find all eight sauces at his stall at the Margaret River Farmers Market on Saturdays.\u003c\/p\u003e\n\u003cp\u003eStir a spoonful into mayonnaise for burgers, or brush it over lamb chops on the barbecue.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRoasted local garlic with smoky chipotle chilli\u003c\/li\u003e\n\u003cli\u003eRich, deep and smoky\u003c\/li\u003e\n\u003cli\u003eOne of eight El Kapo sauces\u003c\/li\u003e\n\u003cli\u003eMade by El Kapo Hot Sauce, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"El Kapo Hot Sauce","offers":[{"title":"Default Title","offer_id":67601854333213,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"el-kapo-hot-sauce-mango-and-lime","title":"Mango \u0026 Lime","description":"\u003cp\u003eMango and chilli is \u003cstrong\u003eone of the great fruit-and-heat pairings\u003c\/strong\u003e, and El Kapo makes it with WA mango and lime picked from the maker's own dwarf lime tree. The mango gives the sauce \u003cstrong\u003ea round, fruity body\u003c\/strong\u003e, and the lime brings a tangy finish that keeps it fresh rather than cloying.\u003c\/p\u003e\n\u003cp\u003eEl Kapo is the work of a Margaret River chef with about twenty years in professional kitchens, who grows his own chilli, herbs and citrus and sources the rest from around Margaret River, Western Australia. Every sauce is built for flavour over heat. The range runs to eight, from fruit blends like this one to a deliberately fierce one, and the stall is at the Margaret River Farmers Market every Saturday.\u003c\/p\u003e\n\u003cp\u003eSpoon it over fish tacos, or set it out beside a plate of prawns on a hot summer evening.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWA mango with lime from the maker's own tree\u003c\/li\u003e\n\u003cli\u003eFruity, with a tangy finish\u003c\/li\u003e\n\u003cli\u003eOne of El Kapo's fruit sauces\u003c\/li\u003e\n\u003cli\u003eMade by El Kapo Hot Sauce, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"El Kapo Hot Sauce","offers":[{"title":"Default Title","offer_id":67601854398749,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"el-kapo-hot-sauce-smoked-pineapple-and-ginger","title":"Smoked Pineapple \u0026 Ginger","description":"\u003cp\u003eSmoking the pineapple before it goes into the sauce tames its sweetness and adds \u003cstrong\u003ea gentle, woody depth\u003c\/strong\u003e. El Kapo pairs smoked WA pineapple with ginger for a hot sauce that's light and smoky rather than sweet, with \u003cstrong\u003ethe ginger adding its own warmth\u003c\/strong\u003e alongside the chilli.\u003c\/p\u003e\n\u003cp\u003eIt's made in Margaret River, Western Australia, by a chef with about twenty years in professional kitchens. He grows the chilli, herbs and citrus himself, sources the rest locally, and aims every sauce at flavour over heat, keeping salt, sweetness and tang in balance. There are eight El Kapo sauces, sold online and at the Margaret River Farmers Market every Saturday.\u003c\/p\u003e\n\u003cp\u003eTry it with pork belly, grilled haloumi or a ham and cheese toastie, or stir a little into a stir-fry at the end.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSmoked WA pineapple with ginger\u003c\/li\u003e\n\u003cli\u003eLight and smoky, not very sweet\u003c\/li\u003e\n\u003cli\u003eOne of El Kapo's fruit sauces\u003c\/li\u003e\n\u003cli\u003eMade by El Kapo Hot Sauce, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"El Kapo Hot Sauce","offers":[{"title":"Default Title","offer_id":67601854431517,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"el-kapo-hot-sauce-caribbean-jerk","title":"Caribbean Jerk","description":"\u003cp\u003eJerk is \u003cstrong\u003eJamaica's great barbecue seasoning\u003c\/strong\u003e, traditionally built on allspice, thyme and hot chillies, and a good jerk sauce is \u003cstrong\u003esalty, sweet, peppery and sharp all at once\u003c\/strong\u003e. El Kapo's version hits all four, with plenty of citrus to lift it and keep it bright.\u003c\/p\u003e\n\u003cp\u003eEl Kapo is made in Margaret River, Western Australia, by a chef with about twenty years in professional kitchens, whose interest in cooking began in New Orleans. He uses home-grown chilli, herbs and citrus with produce from around Margaret River, and every sauce is built for flavour over heat. You can find all eight at the stall at the Margaret River Farmers Market on Saturdays.\u003c\/p\u003e\n\u003cp\u003eRub it over chicken thighs before they go on the barbecue, or splash it into a pot of rice and beans.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eJerk-style hot sauce\u003c\/li\u003e\n\u003cli\u003eSalty, sweet and peppery, with lots of citrus\u003c\/li\u003e\n\u003cli\u003eOne of eight El Kapo sauces\u003c\/li\u003e\n\u003cli\u003eMade by El Kapo Hot Sauce, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"El Kapo Hot Sauce","offers":[{"title":"Default Title","offer_id":67601854497053,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"more-2-relish-red-chilli-jam","title":"Red Chilli Jam","description":"\u003cp\u003eChilli jam is \u003cstrong\u003ethe jar that ends up on everything\u003c\/strong\u003e: sweet, sticky and hot, \u003cstrong\u003esomewhere between a jam and a sauce\u003c\/strong\u003e. More 2 Relish's Red Chilli Jam is one of the top sellers at the stall, and it's made by hand in small batches in Margaret River.\u003c\/p\u003e\n\u003cp\u003eSheridan cooks every jar herself, a small batch at a time, in a registered home kitchen in Margaret River, Western Australia, and labels each one by hand. The range runs to about 38 jams, relishes, pickles and more. From September to July the stall trades at weekend markets: Sundays in Margaret River, and Saturdays in Bunbury and Dunsborough.\u003c\/p\u003e\n\u003cp\u003eServe it with a cheese board, spread it in a bacon and egg roll, or brush it over salmon before it goes in the oven.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChilli jam, a top seller at the stall\u003c\/li\u003e\n\u003cli\u003eMade by hand in small batches\u003c\/li\u003e\n\u003cli\u003eOrder online to collect at one of the maker's markets, or email the maker about postage\u003c\/li\u003e\n\u003cli\u003eMade by More 2 Relish, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"More 2 Relish","offers":[{"title":"Default Title","offer_id":67601854529821,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"more-2-relish-tomato-relish","title":"Tomato Relish","description":"\u003cp\u003eTomato relish is \u003cstrong\u003ethe old-fashioned all-rounder of the pantry\u003c\/strong\u003e, tangy and sweet, \u003cstrong\u003ethe thing that makes a sausage sandwich\u003c\/strong\u003e. More 2 Relish's version is a top seller at the stall, and it's the same relish that goes onto the grazing boards Sheridan puts together for events around the South West.\u003c\/p\u003e\n\u003cp\u003eIt's cooked a small batch at a time in Sheridan's registered home kitchen in Margaret River, Western Australia, and every jar is labelled by hand. The shelf has grown to about 38 lines, from jams and marmalades to pickles, dukkah and granola, all sold from a stall at weekend markets between September and July.\u003c\/p\u003e\n\u003cp\u003eSpread it on a toasted cheese sandwich, or put the jar on the table with a meat pie at half-time.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTomato relish, a top seller\u003c\/li\u003e\n\u003cli\u003eThe same relish that goes on the maker's grazing boards\u003c\/li\u003e\n\u003cli\u003eMade by hand in small batches\u003c\/li\u003e\n\u003cli\u003eMade by More 2 Relish, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"More 2 Relish","offers":[{"title":"Default Title","offer_id":67601854562589,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"more-2-relish-eggplant-kusundi","title":"Eggplant Kusundi","description":"\u003cp\u003eKasundi \u003cstrong\u003estarted in Bengal as a pungent mustard relish\u003c\/strong\u003e, and the versions made in Australia are usually spiced, cooked-down relishes with a bit of heat. More 2 Relish makes one with eggplant, which \u003cstrong\u003ecooks down soft and soaks up spice\u003c\/strong\u003e, and spells it Kusundi on the label. It's one of the top sellers at the stall.\u003c\/p\u003e\n\u003cp\u003eSheridan makes it in Margaret River, Western Australia, a small batch at a time in a registered home kitchen, and labels every jar herself. The stall trades at weekend markets from September to July, on Sundays at Town Square Markets in Margaret River and on Saturdays in Bunbury and Dunsborough.\u003c\/p\u003e\n\u003cp\u003eServe it with a curry, dollop it beside grilled lamb, or stir it through thick yoghurt for a quick dip.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEggplant relish in the kasundi style\u003c\/li\u003e\n\u003cli\u003eThe maker spells it Kusundi\u003c\/li\u003e\n\u003cli\u003eA top seller at the stall\u003c\/li\u003e\n\u003cli\u003eMade by More 2 Relish, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"More 2 Relish","offers":[{"title":"Default Title","offer_id":67601854595357,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"more-2-relish-zucchini-pickle","title":"Zucchini Pickle","description":"\u003cp\u003eZucchini pickle is \u003cstrong\u003ethe old answer to a summer glut\u003c\/strong\u003e: a garden's worth of zucchini turned into a sweet, tangy pickle for \u003cstrong\u003ethe months when the vegetable patch is bare\u003c\/strong\u003e. More 2 Relish's is the top seller of its pickle range, and like everything on the stall, it's made by hand in small batches in Margaret River.\u003c\/p\u003e\n\u003cp\u003eSheridan turns it out in small batches from a registered home kitchen in Margaret River, Western Australia, and every jar gets its label by hand. Pickles sit on the stall beside jams, marmalades, relishes, chutneys, sauces, dukkah and granola, about 38 lines in all, sold at weekend markets from September to July.\u003c\/p\u003e\n\u003cp\u003ePile it into a ham sandwich, put it on a ploughman's plate with cheddar and crusty bread, or serve it beside a cold roast on Boxing Day.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eZucchini pickle\u003c\/li\u003e\n\u003cli\u003eThe top seller of the pickle range\u003c\/li\u003e\n\u003cli\u003eMade by hand in small batches\u003c\/li\u003e\n\u003cli\u003eMade by More 2 Relish, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"More 2 Relish","offers":[{"title":"Default Title","offer_id":67601854628125,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"more-2-relish-sweet-and-salty-nuts","title":"Sweet \u0026 Salty Nuts","description":"\u003cp\u003eSweet and salty is \u003cstrong\u003ethe combination that makes a bowl of nuts disappear\u003c\/strong\u003e, and this spiced mix \u003cstrong\u003eplays the two off each other\u003c\/strong\u003e. It's one of the top sellers at the More 2 Relish stall, where it sits beside maple pecans, dukkah and granola.\u003c\/p\u003e\n\u003cp\u003eEverything on the stall comes out of Sheridan's registered home kitchen in Margaret River, Western Australia, a small batch at a time, and she labels every jar by hand. You'll find her at weekend markets from September to July: Town Square Markets in Margaret River on Sundays, and markets in Bunbury and Dunsborough on Saturdays. The maker keeps the dates on its own site.\u003c\/p\u003e\n\u003cp\u003ePut a bowl out before dinner, scatter a handful over a salad, or pack a jar for a day on the Cape to Cape Track.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA spiced nut mix, sweet and salty\u003c\/li\u003e\n\u003cli\u003eCheck the maker's label for allergens\u003c\/li\u003e\n\u003cli\u003eA top seller at the stall\u003c\/li\u003e\n\u003cli\u003eMade by More 2 Relish, Margaret River, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"More 2 Relish","offers":[{"title":"Default Title","offer_id":67601854693661,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"nougat-and-nice-honey-almond-nougat","title":"Honey Almond Nougat","description":"\u003cp\u003eHoney almond is the nougat everyone knows, and \u003cstrong\u003ethe one to judge a nougat maker by\u003c\/strong\u003e: sweet with honey, studded with roasted almonds, with a hint of vanilla in the background. Nougat \u0026amp; Nice's recipe leans harder on honey than a standard nougat does, so \u003cstrong\u003ethe honey flavour comes through clearly\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003ePastry chef Sarah Sorensen started Nougat \u0026amp; Nice in Bunbury, Western Australia, in 2016, with a nougat recipe she developed herself. Every batch is still made in the business's own kitchen in the South West, and the factory in East Bunbury is open to the public, with a share of its outlet sales going to local community groups, clubs and schools.\u003c\/p\u003e\n\u003cp\u003eSlice it thin to serve with coffee, or give the box to someone who remembers nougat from the Royal Show.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHoney nougat with roasted almonds and vanilla\u003c\/li\u003e\n\u003cli\u003e200g box; also a 150g block and a 100g bar\u003c\/li\u003e\n\u003cli\u003eCheck the maker's label for allergens\u003c\/li\u003e\n\u003cli\u003eMade by Nougat \u0026amp; Nice, Bunbury, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Nougat \u0026 Nice","offers":[{"title":"Default Title","offer_id":67601854726429,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]},{"product_id":"nougat-and-nice-fig-and-raspberry-nougat","title":"Fig \u0026 Raspberry Nougat","description":"\u003cp\u003eFig and raspberry give nougat \u003cstrong\u003ea jammy, fruity side\u003c\/strong\u003e. The figs are sun-dried and chewy, the raspberries are \u003cstrong\u003esharp enough to cut through the honey\u003c\/strong\u003e, and roasted almonds bring the crunch. It's one of the Nougat \u0026amp; Nice flavours that shows how far past the classic the range goes.\u003c\/p\u003e\n\u003cp\u003eNougat \u0026amp; Nice was started in Bunbury, Western Australia, in 2016 by pastry chef Sarah Sorensen, who worked out a honey-heavy nougat recipe of her own. It's still made in the business's own kitchen in the South West. The factory outlet in East Bunbury is open to the public, and a share of what's sold there goes back to local community groups, clubs and schools.\u003c\/p\u003e\n\u003cp\u003ePut it on a cheese board beside a wedge of blue, or cut it into cubes for a Christmas platter.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHoney nougat with raspberries, sun-dried figs and roasted almonds\u003c\/li\u003e\n\u003cli\u003e200g box; also a 150g block\u003c\/li\u003e\n\u003cli\u003eCheck the maker's label for allergens\u003c\/li\u003e\n\u003cli\u003eMade by Nougat \u0026amp; Nice, Bunbury, Western Australia\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Nougat \u0026 Nice","offers":[{"title":"Default Title","offer_id":67601854759197,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":false}]}],"url":"https:\/\/madedownsouth.com.au\/collections\/pantry.oembed","provider":"Made Down South","version":"1.0","type":"link"}