Eat & Drink

Food News – Paradise Beach Purveyors

I’ve been a fan of Paradise Beach Purveyors’ dips for a while now, tasting most of their award-winning flavours; so it was no surprise to hear they’d scooped up ten awards – including three gold – at the Royal Sydney Cheese and Dairy Awards 2014. What was a surprise was exactly how much I liked Steve Ingram’s latest – the Fig and Olive Swirl [RRP $8-9]. This Mediterranean-style concoction spins fig and olive tapenade through whipped feta crème, achieving perfect balance, and a flavour that’s entirely new to the palate. If, like me, you live in a two-person home and hate waste, you might like to know that the new Food Love Kitchen dip range comes out of the same kitchen. Smaller containers (140-150g), priced around five dollars apiece, mean you can toss one in your lunch bag and not feel guilty forgetting the rest of a luxury item in the work fridge. My surprising winner was the responsibly fished Tuna, Lemon & Cracked Pepper as I’m rarely a cooked tuna fan. By cleverly re-imagining the classics using premium ingredients in Chickpea, Lemon & Fresh Garlic Hommus, and Feta, Yoghurt, Cucumber & Fresh Mint, Steve has created two fabulous stand-alone dips, which would both work equally well as fast dinner additions. The Food Love Kitchen range scooped up three silver medals, and is available in independent supermarkets.
www.paradisebeach.ws

Related Posts