Fruit Confit Range - Quandong, Rosella, Limes See each individual fruit confit for a complete description but get the set as a standard pantry item for refrigeratororfreezer storage and to have some on hand when you need it. For that easy addition to an otherwise ordinary dish, reach for one of our F
Nov 19, 2012
Rosella confit (250g) Wild rosella flowers are actually modified leavesorcalyces for the botanists. However, as a foodie, all you need know is that the acid flowers in this fruit confit are sugar-cured using sequential additions of different sugars until we are happy with the
Nov 19, 2012
Riberry confit (250g) New pack size - now in 250g (8.3oz) glass jars.This Australian rainforest fruit confit has an amazingly aromatic, cinnamon and clove flavour and is great as a garnish for almost any dessertorserved with ice creamoryoghurt on its ownorwith other fruits (ba
Nov 19, 2012
Quandong confit (250g) Quandong is a word from the Wiradjuri Aboriginal clan for the native peach but Aborigines never had access to sugar to make a quandong confit. However, there are a few Aboriginal chefs who use our product now. The quandong fruit is only similar to peaches
Nov 19, 2012
Rainforest lime confit (250g) We wild harvest plum sized, rainforest limes from private forests in sub-tropical Queensland and snap freeze them at their peak ripeness. The Rainforest limes get sliced and begin a three sugar curing process over 4-6 weeks until the natural organic acids
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