Sauces, Jams, Relish, Oils, Condiments & Pasta

16 Item(s)

per page

  • Jordo's BBQ Sauce 500ml + - home made BBQ sauce for meat basting, marinading and dipping

    Jordo's secret BBQ sauce is now available in a 500ml + jar. Handmade at Jordo's Chop Shop Wanniassa ACT. Keep refrigerated after opening, consume within 6 months of opening. Contains no overly hot or spicy ingredients.

    Tastes like: Smokey heaven, sweet, savoury, based on some of the famous genuine deep south USA BBQ rib sauces, but better.

    Uses: For marinading meat, basting onto meats while cooking to create a thick sauce glaze on your meats (with a basting or paint brush), basting spit meat while spit roasting, dipping sauce for meal and snack foods, delicious gift.

     

    CHAR SUM SAUCE, SOY SAUCE, BROWN SUGAR, THICKENER, herbs and spices CONTAINS GLUTEN Learn More
  • Barbecue Mafia Rubs La Familia - 150g

    La Familia BBQ Rub!!! A vinegar based rub that is great for Pork, Chicken and Seafood. A Vinegar Hit! 150g Learn More

    Regular Price: $8.00 each

    Special Price $6.00 each

    View Details

  • Barbecue Mafia Mobster Bbq sauce 500ml

    BBQ Mafia Mobster Sauce 500ml is a traditional American BBQ Sauce with a savoury Aussie twist. Perfect for ribs, fries and meat pies. Net Content: 500ml Learn More
  • Barbecue Mafia Tubs - Mafia Steakout - 2kg -

    Barbecue Mafia Tubs - Mafia Steakout - 2kg - Mafia Steakout BBQ Rub! Especially designed for smoked beef!! Love that Dark Bark, then you'll love Mafia Steakout! DARK AND RICH Learn More
  • Barbecue Mafia Rubs Mafia Steakout-350g

    Mafia Steakout BBQ Rub! Especially designed for smoked beef!! Love that Dark Bark, then you'll love Mafia Steakout! DARK AND RICH Learn More

    Regular Price: $18.99 each

    Special Price $12.00 each

    View Details

  • Barbecue Mafia Rubs The Enforcer - 350g

    The Enforcer BBQ Rub!!! A vinegar based Rub with a touch of Heat. Great for Pork, Chicken and Seafood Learn More

    Regular Price: $18.99 each

    Special Price $12.00 each

    View Details

  • Prickle Hill Worcester Sauce

    We produce and sell a variety of jams and sauces from our fresh produce that we grow on the farm. RoyBoy's Worcester Sauce Only the finest and freshest ingredients are added to the Worcester Sauce. Great on meat and fish dishes. Also add to salads for that special taste. Available in 250ml bottles. Ingredients Sugar Plums Brown Sugar Brown Vinegar Treacle Pepper Garlic Ginger Spices & Salt Learn More
  • Jordo's Bacon Jam - 240gm

    Probably the best thing in the world, Jordo's Bacon Jam can be eaten on crackers, toast, hotdogs and pretty much anything you want to taste amazing.

    Contains: no artificial ingredients, all we can say is: BACON, COFFEE, JACK DANIELS, CHILLI, MAPLE SURUP + 5 other ingredients.

    Allergens: gluten-free, nut-free.

    Note: there may be a little fat at the top of the jar as we hot seal them for health and safety reasons. If you don't want to use the fat, scrape it off and discard.

     

    Learn More
  • La Barre Raspberry Finishing Vinegar 250ml - ACT Region

    The deliciously sweet raspberry vinegar vinegar is a must for french cooking. Try it on salads with walnut and chicken. Perfect for coleslaws, cabbage, pork and desserts.

    The subtle complex flavour of the raspberry vinegar will enhance your dishes and make them irresistible.

    Ingredients: Raspberry pulp, water, cider vinegar, sugar, cloves, pepper and xanthan gum 451 .

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • La Barre Black Cherry Finishing Vinegar 250ml - ACT Region

    Black cherry finishing vinegar is a rich and complex condiment that can vitalise almost any recipe.

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • La Barre Caramelised Balsamic Vinegar 250ml - ACT Region

    The La Barre caramelised balsamic vinegar will bring warm and luxuriant flavours to any food you add it to. Add it to your La Barre extra virgin olive oil to make the perfect vinaigrette or glaze a roast.

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • La Barre Spicy Apricot Finishing Vinegar 250ml - ACT Region

    Spicy apricot finishing vinegar will bring wonderfully warm and rich flavours of north Africa to your food.

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • La Barre Blood Plum Finishing Vinegar 250ml - ACT Region

    La Barre Olives Blood Plum Finishing Vinegar is made with the finest plums from Young in New South Wales. Splash on a salad or use as a garnish. We hope you enjoy the rich and complex flavour of this wonderful finishing vinegar.

    Try pouring the vinegar on a combination of vegetables such as sweet potato, zucchini and beetroot.

    Ingredients: Plums, sugar, vinegar, cloves, peppercorns, bay leaves, and xanthan gum.

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • La Barre Classic French Style Dressing 500ml - ACT Region

    La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

    At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

    Two Groves One Objective
    La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

    Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

    Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

    Processing Plant
    La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

    The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

    La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

    The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

    Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

    People
    Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

    Learn More
  • Murray River Gourmet Pink Salt Flakes 250gm

    About:

    This pure ancient sea salt contains no additives or preservatives, but is loaded with natural minerals and elements such as magnesium and calcium.

    These natural mineralized brines give the salt a lovely pink colour, as well as a unique and delicious flavour. Our Gourmet Pink Salt Flakes are enjoyed by food connoisseurs the world over.

    Place in a small finger bowl and sprinkle over meals prior to eating. Taste the difference!

    Learn More
  • Jordos Hot Chilli Sauce

    this is an awesome, full flavored, thick yummy sauce made from all natural ingredients. the newest addition to our home made sauce range. made on sweet pink lady apples with the fruity habaneros adding their pow. mixing in the lemon and all natural ingredients this moreish, addictive, tasty sauce is a must for the cupboard. no added water just simmered, blended raw ingredients. This textured, full bodied sauce can be used baist, to cook with or a dipping sauce it will be your new go to. yes it has a bit of a punch folks. Learn More

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