Prelibato

Prelibato a sensational new Italian white balsamic vinegar from Acetaia Malpighi. Aged four years in Frassino barrels. Natural must of Trebbiano di Spagna grape, no additives. Wonderful with fish, mollusks, caviar, and fruit.

Prelibato (200mL)

Saporolio

Saporolio a carefully proportioned mixture of extra virgin olive oil and balsamic vinegar from the house of Malpighi, Italy. Just a shake creates the ultimate vinaigrette instantly.

Saporolio (100mL)

Balsamic Saporoso

Aged for six years in oak. This drizzled over anything from strawberries to honey ice-cream to prawns to mozzarella cheese is just the secret weapon that you need to have in your cupboard. It is thick and luscious. Even drizzled over steak just as a sauce really sets the dish off.

Balsamic Saporoso (Boxed 200mL)

Balsamic Saporoso (Boxed 100mL)

Saporina Balsamic Jelly

This jelly is fantastic with just about any cheese however in particular served with gorgonzola, pecorino or Parmigiano-Reggiano is just fantastic. Even with strawberries or chocolate ice cream, really delicious.

Saporina Balsamic Jelly (100mL jar)

Extra-Virgin Olive Oil

For olive oil lovers. Use it in cooking or floated on Balsamic for a perfect summer afternoon dip.

Italian Olive oil (extra-virgin) (750mL bottle)

Clam Stock

Wonderfully versatile.

Clam stock (300g pot)

Vegetable Stock and Herb Salt

I wouldn’t be without Herb Salt in my kitchen anymore, it is fantastic for cooking pasta and used whenever you would use salt, it really it is the secret ingredient with all the fantastic herbs that come in the salt.

Vegetable stock (450g pot)

Herb Salt (400g pot)

Jumbo White Beans

If you like baked beans then you'll love these.

Jumbo white beans in oil, tomato and herbs (850g can)

Mediterranean Herb Rub

Blended by Simon Gault. A delicious blend of herbs and spices, perfect for chicken, fish, and red meats. I recommend this blend of herbs for my recipe, 'Herb Chicken Breast on Roasted Kumera' from my cookbook Simon Gault Cooks.

Mediterranean Herb Rub (100g)

Balsamic Traditional

Aged for 13 years in oak. Well this is for the real extravagant dinner. You only need just a quarter of a teaspoon of this drizzled over anything and it is truly fantastic and way exceeds what you pay for it.

Balsamic Traditional (Boxed 100mL)