Slender and filled with tiny, tangy jewels that burst in the mouth, finger limes are as intriguing as they are delicious. Mother Nature’s done everything for you. When you taste the lime, it’s got this lovely sweet and sour perfume, is very balanced and doesn’t need much else. We use finger limes on oysters, but I also like using them on margaritas so you get that lovely waft of native lime with your first mouthful.
We source our Finger Limes from Pemberton Finger Limes - run by Rob and Jill Baker. Pemberton Finger Limes have been twice nominated for a delicious. Produce Award and became a Medalist In 2014. These incredible Finger Limes are now available in our produce department for a short time!
Fennel has a mild aniseed flavour and is used extensively in many cuisines. It can be eaten raw or cooked. It works well shaved into fresh salads, or braised in a thick sauce or roasted and served with vegies and grains. This delicious Fennel & Citrus Salad recipe.
With its alluring dark burgundy skin, vibrant white flesh and sweet juicy taste, it’s an everyday luxury you will love. Always beautiful in its natural state, Bravo is refreshingly juicy and sweet. Bravo skin is packed full of anti-oxidants, you can see them infusing through the crispy white flesh when you take a bite. Now available from our produce department!
The beautiful climate, rich soil and talented locals are the Swan Valley’s secret to growing beautiful produce! These Autumn Crisp grapes
offer large clusters that perfect for sharing. You'll be pleasantly surprised at this grape's firm and crisp texture bursting with mild sweet flavor and subtle hints of Muscat. Great as a snack or part of your grazing board.
A family owned and operated orchard cluster located in the pristine Southern Forests region of Western Australia. Three generations of orchardists with a combined 60 plus years in the apple and pear industry, the Lyster family is passionate about producing premium products. You can now find a range of these locally grown, unwaxed apples in our produce department.
Kaffir lime leaves have a lingering yet delicate citrus flavour. The rind of the fruit is slightly bitter. Both leaves and rind quickly lose their flavour when dried, so it’s best to use fresh if available. Kaffir lime leaves are used in many Thai, Indonesia and Malaysian curries, soups, salads and stir fries. The rind is also used in curry pastes and fish cakes. You can remove whole leaves from the dish before serving (similar to how you would use bay leaves) or shred finely if using as a garnish. Kaffir lime loves fish, seafood, mushrooms, noodles, pork, chicken, rice, coconut milk and vegetables. It marries well with Thai basil, chilli, coriander, galangal, ginger, lemongrass and star anise.
Related to apples, pears and plums, the quince is a member of the Rosacea (rose) family. They must be cooked before eating - they are deliciously fragrant, and once cooked, the flesh turns rosy pink and the flavour develops a sweet, piquant richness. Quince contains a naturally high level of pectin, therefore one of its main uses is as a preserve, both on its own and as an addition to other jams and chutneys. Try this Roast Quince recipe by Donna Hay - it contains cinnamon, vanilla bean and orange rind.
What makes it unique is the crunchy texture and mild flavor. That's why it can be enjoyed raw without removing the skin. Typically, this veggie has a tiny bit of a bitter taste, but the bitterness could become stronger when the plant is over-matured. As for the aroma, they have a very neutral smell when raw and develop a little earthy scent when cooked. Try this authentic Thai Eggplant & Pumpkin Green Curry recipe - this curry is such a celebration of everything from the earth.
Kanzi® is not just any apple, it is an apple of quality. The luxurious appearance is an alluring promise of the crunchy bite and deliciously well-balanced sweet and sour flavour. Now available from our produce department.