Collection: Pantry

A fruit infusion tea of apple, papaya, pineapple and cinnamon.

This vinegar will work well as a marinade for chicken and fish. Alternatively, try adding mustard and oil to make a light sauce. Add a teaspoon to cordial and gin.

To be used with meat fillets, eggs and omelettes, risotto and pasta, potatoes and vegetables, sushi, foie gras, cheese, fish, vinaigrette and sauces.

To be used with meat fillets, eggs and omelettes, risotto and pasta, potatoes and vegetables, sushi, foie gras, cheese, fish, vinaigrette and sauces.

The classic laid bare.

With sweet and intense Piave PDO cheese, made only with local cow’s milk from Belluno breeders.

With cheese and Porcini mushrooms.

A fruit infusion tea of hibiscus blossom, raisins, candied pineapple, raspberry and sour cherry.

This vinegar will pep up your pies and crumbles: add to the stewing fruit for a flavour burst that brings out the natural sweetness of the fruits. Also great in pork dishes.

The choice of Pollen Street Social's Dale Bainbridge, this is a premier cru oil of the finest quality.