Pantry

Peter Watson

Red Capsicum & Chilli Jelly 250g

$14.95

A delicious red capsicum with chilli to use with curry, fish, meats and vegetables.

Cranberry Sauce 250g

$14.95

A traditional accompaniment to rich meats. Try with strong flavoured cheese. Made using Canadian cranberries.

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A ‘real’ Hot English mustard should not be made with either fillers or with hot water, nor should it have any additional ‘heat’ added. We follow all the rules and produce a true English mustard using both brown and yellow mustard seeds.

Mint Jelly 250g

$14.95

A classic condiment for roast and grilled lamb. Also good with pork and roasted vegetables.Ours is made on a base of apple with malt vinegar and plenty of mint. I also love this with cheese.

New York Deli Mustard 250g

$14.95

Classic New York Deli Mustard, rich in flavor and perfect as a condiment.

Butter Chicken Curry Paste 250g

$14.95

Easy to use butter chicken paste, perfect for a butter chicken dinner!

Chermoula Paste 250g

$14.95

One of the most popular of all Middle Eastern pastes… Try this on chicken, fish and vegetables. Simply rub on and roast or grill.

Rose Harissa 250g

$14.95

This essential Moroccan paste is made all that more delicious with the addition of rose. An essential ingredient in many of Yotam Ottolenghi recipes.

Harissa with Tomato & Mint 250g

$14.95

A milder version of the very popular Middle Eastern condiment. This is blended with tomato and then mint is added. It is found on Moroccan tables as a condiments to accompany meals.

Laksa Paste 250g

$14.95

All you need to make the base for a Laksa. This paste is from the Penang region of Malaysia. There are many different Laksa’s in the region, this is a general blend. It is simple to make, just follow instructions on the label.

Mussaman Curry Paste 250g

$14.95

Mussaman is a curry that owes its origins to the Muslim people of both Thailand and Malaysia. It is a spicy curry that works very well with beef, lamb or goat. Mussaman curry is made with both meat and vegetables, usually potato.

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