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In 1978, Colin Beer was awarded a Churchill Fellowship to study game bird breeding in Europe and America. This enabled him to establish a retail Farm Shop which evolved into the Pheasant Farm Restaurant.
Maggie had become an expert game chef and so started a culinary career that has spanned over 25 years. The award-winning Pheasant Farm Restaurant was designated the 1991 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year. Maggie Beer products come from Tanunda, in the heart of the famous Barossa Valley in Australia. Their fresh-tasting, fruity jams are a Barossa food tradition. - Burnt Fig Jam is a favorite from Colin's childhood. His mother always burnt fig jam, not by design, but from distraction. He always preferred the burnt version to the normal. It was quite difficult to replicate this distinctive flavor in commercial quantities, but they've succeeded and the result is the thickest, fruitiest jam you can buy. They simply reduce the figs with no water at all, then add sugar and cook the lot until burnt to perfection before accenting the jam with a little lemon juice. Serve on crusty bread with a dollop of creme fraiche.
- Blood Plum Jam is made with double the amount of fruit and bursting with true plum flavor.
Varieties sold separately. |
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Imported from France, these all-natural deluxe fruit preserves are only made from the finest, simple ingredients. Starting with real whole fruit, Chantaine adds cane sugar, pectin and fruit juice to make their sensational varieties. No high fructose corn syrup is found in these delicious fruits spreads. We offer six delicious flavors: Red Raspberry, Golden Peach, Four Fruits (Strawberry, Red Raspberry, Black Raspberry and Cherry), Black Currant, Apricot and Orange Marmalade. Varieties sold separately. |
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Out of Stock Varieties:Black Currant
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In addition to producing world-renowned Pecorino cheeses, our friends at Il Forteto maintain a vibrant farm with a number of fine, mature orchards. Until recently, their organically grown fruits were only sold by the bushel at the local farmer's market. Responding to repeated demand, they have started to preserve their orchard fruits in jars and have been kind enough to release to igourmet a limited amount of their exquisite fruit conserves. Rather than being overly sticky and sweet, these preserves taste like natural, spreadable fresh fruit. |
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Good cheese is traditionally served as a separate course, on a plateau du fromage, with the addition of good crackers or fresh, crusty bread. But cheese also has a deep relationship with wine and each different pairing and brings out a new and surprising flavor from both. Fruit also complements cheese. For instance, a good cheddar on top of an apple slice creates an entirely new flavor level. Les Folies Fromage (The Cheese Follies) by Guillaume et Lesgards has created four wonderful fruit spreads specifically designed for certain types of cheese. Made in the French Pyrénées, these spreads will add a new dimension to your old favorites.
- To complement Roquefort and other blue cheeses, they have designed the ideal spread -- quince, apple, and spices are the perfect pairing. Rather than trying to compete with a strong blue flavor, this combination does not overwhelm. It merely highlights the unique depth of taste of a fine blue.
- To complement Camembert and other soft bloomy rind cheeses, this blend of apricot, cumin and orange peels, forms a perfect mélange.
- To complement sheep's milk cheeses, their black cherry and licorice variety adds a touch of both sweet and spice.
- For Cheddar lovers out there, their blueberry spread is enhanced with wild thyme, apple pectin, and lemon juice to play off the full flavors of aged cow's milk cheeses.
- Finally, they have created a spread to enhance young, creamy goat cheeses. They have combined white fig with bay leaf and raisins. Your chevres will reach their full potential with these complementary flavors.
Varieties sold separately. |
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The English Stillroom was the housekeeper's domain, where she distilled essences and extracted oils from herbs and flowers to flavor her recipes and made the natural lotions and potions for the household. Lemon curd is a wonderful example of a stillroom product. They are made in small batches, using dairy butter and fresh eggs from the farmer down the road. This lemon curd is one of the best we have tasted. We love the intensity of its pure lemon flavor, one which is delicately balanced with the sweetness of sugar and butter. |
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This zesty tomato jam is made from seasonal, vine-ripened tomatoes. Carefully cultivated in the ecologically pure farmland of Alentejo, Portugal; these tomatoes are combined with sugar, cinnamon, and lemon rind. Delicious when served with crusty bread and sheep's milk cheeses such as Portuguese Serpa. |
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Quince paste is called Crema de Membrillo in Spanish. The word membrillo derives from the Latin melimelum, which means honey apple and refers to quince or a preserve made of quince. This relative of the apple and pear is a native of the Caucasus resembling a large, yellow, lumpy pear. Making quince preserves was one of the first uses of the pectin that occurs naturally in fruit. Spanish quince paste is most often eaten with traditional Spanish cheeses, such as Manchego and aged Mahon. |
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Croatia, with its over 1,000 islands and islets, is a country with an exceptional natural beauty, varied terrain, and cosmopolitan cities. Croatia is also reknowned for its production of healthy food, a characteristic of this part of Europe.
Their dried spread with orange is rich in hand-picked Adriatic Figs. This extraordinary spread captures the superior natural flavor of the figs grown along the Dalmatian coast. Try this versatile spread as a filling for cake, pastries, and pies. Spread on fresh toast or bagels combined with your favorite cheese. Great as a topping for ice cream.
- Varieties sold separately.
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