Wild Hibiscus Flowers
Wild Hibiscus Flowers have a sweet raspberry – rhubarb flavor although they offer much more than just flavor. The texture of the flower is firm but pliant, delicious on the palate at the end ofa glass of bubbly. The flower is between sweet and tart and the syrup is sweet so you can control the effect on the flavor of the Champagne by how much syrup you put in.
The flowers are best served as a garnish in Champagne or a good Sparkling wine. Place a whole Hibiscus Flower in the bottom of a Champagne flute, pour some of the Crimson Syrup in on top and then fill up with Champagne! The Spectacular, Crown shaped flower sits in the bottom of the flute with all the bubbles streaming off the flower. The Champagne graduates from crimson at the bottom to light pink at the top. Besides the obvious beverage applications there are many delicious culinary recipes that can be created from Wild Hibiscus both sweet and savory. Both the flowers and syrup are heat stable so they will not change color shape or texture when used in cooking. A talking point at any event!
Beaufor Line
Mustards: The Beaufor Dijon mustard is of course a great classic in French cooking! Characterized by its very high mustard seed content, this mustard assures a powerful and hot taste. It can be widely used and is particularly adapted to different warm uses. It blends with all your dishes: meat, fish, vegetables, seafood salads and sauces
Vinegars: Beaufor’s best quality vinegar is a result of carefully selected products. All the Beaufor vinegars guarantee intensity and authenticity of taste. Its traditional inclination affords an amateur of good cuisine the opportunity to find some of the finest territorial products in these exceptional tasty vinegars.
Cornichons: Crunchy, extra-fine and true green are the main qualities of French gherkins. Preserved in a vinegar juice, tarragon, white pickled onions, mustard seeds and coriander, the sharpness of the gherkins becomes very delicate.
Solo Modena Aceto Balsamico Vinegar
This Balsamic Vinegar of Modena is an absolute novelty: in fact it is produced with Lambrusco and Trebbiano grapes exclusively grown in the province of Modena, refined in oaks casks and prepared in accordance with the traditional production techniques. Typical fruity notes, unique and fascinating flavour, no added colouring and preservatives, gluten free: these the peculiarities of a product really new and inextricably linked to the territory of origin. Produced in compliance with the regulations of the Consortium of Balsamic Vinegar of Modena, as guaranteed by the Golden seal.
No caramel colouring, Gluten, Preservative Free Balsamic Vinegar Produced & certified in the town of Modena Italy
Quinta De S. Vincente Extra Virgin Olive Oil
Cold Pressed Extra Virgin Olive Oil
The Passanha family has been producing olive oil on the Quinta de S. Vincente estate since 1738. The blend of the Arbequina and Corbrancosa varieties is what gives the Quinta de Sao Vicente olive oil its aromatic, fruity, fresh character intense flavours and a hint of hazelnut.
Region: Alentejo, Portugal
Attractive bottle design by Michael Young
http://blog.thisisbase.com/2008/06/passanha-olive-oil-wmichael-young/
Herdade Do Esporao
Esporão has just launched a new identity for its Herdade do Esporão olive oils “The true olive oil”. The new image and positioning reflect the quality, origin and flavour of this 100% genuinely natural and healthy product from the Alentejo region.
Herdade do Esporão olive oil is the pure juice of olives pressed at low temperatures with no chemical process is involved. All of the olives are from Alentejo olive trees, with the oil being produced entirely at our own olive press. These special characteristics make Herdade do Esporão Olive Oils the best choice for a healthy diet and the well-being of the whole family.
The new bottle, with its unique format and image, has a sturdy and anti-drip spout that is even easier and more convenient to use. The original and exclusive design of this bottle makes it perfect to use at the table, to enjoy on its own or with traditional or more modern meals, or as a present for the more selective gastronomes.
