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James Duffell’s father is a plum farmer from Coleambally, just south of Griffith. A few years back when the prune industry hit upon hard times, his father Roy Duffell was convinced to bottle and sell the Worcestershire sauce he’d been making for years for friends and family.

It’s made like non-vintage Champagne,” James explains, meaning there’s basically a vat to which new dried plums are added, and the mix is left to ferment.  When they take some out, they always leaves a portion behind to standardise their future batches of Worcestershire sauce.



The resulting Prickle Hill Worcestershire Sauce ($9/250ml) feels a bit Colonial, like a spicy plum sauce, with ginger and a touch of spice. It has a bit more sediment than the generic store-bought English versions, which largely taste of malt vinegar and molasses; so give it a shake before applying to everything from fresh oysters to scrambled eggs. You'll find the light vinegary note disappears against a creamy base like eggs. I picked up mine from the monthly Northside Produce Markets, on every third Saturday of the month.

Prickle Hill Produce
Northside Produce Markets
8am-12pm every Third Saturday of the Month

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