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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

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