In A Pickle small business consultancy

 

PRODUCT OF THE MONTH

January 2006

Reviewed by Deborah from INAPICKLE

STAR ANIS

Fawkner VICTORIA

Just can't believe a year has gone since I started this product of the month concept. That opportunity has allowed me to meet so many fantastic producers, and also taste some very yummy food. So to start off this year I have selected a wonderful vinegar called Star Anis.

This slim bottle has caught my eye many times when I have been gourmet shopping,but as it is quite pricy... ( yet well worth it once you try) I waited until I had a taste test and then I knew it was a great culinary investment.
At last year's Fine Food promotion, Naturally Victorian produce had a stand, where wonderful fresh asparagus, incredible avocado cornchips, plus buffalo cheese were all up for tasting. Then on the shelf I noticed the Apple Balsamic and the staff were ever too helpful in letting me sample such divine nectar.

So since then I have been looking into the company who makes this treasure and discovered a chef called Peter Scheiber went from four star chefing to five star producing. He has a wonderful array of other foods such as prawn oil, raspberry ketchup and elderberry syrup so the shopping bag will be stocked high.

His newest product: Honey Vanilla Balsamic has been getting some great feedback, but it's the Apple Balsamic which I will use to design this month's recipe around.

Now the honest truth, as all good foodies know, great produce needs little more than the flavour it brings. So I do suggest vine ripened tomatoes with this vinegar is one of the best ways to experience the taste. Yet with all the leftover cold meats at this time of year, let me suggest this recipe to try.

Find out more about Star Anis go to:

http://www.staranis.com.au/

IN A PICKLE RECIPE USING STAR ANIS' APPLE BALSAMIC VINEGAR


CARAMELISED RED ONION & APPLE RELISH

You need:

 1/2 cup olive oil ( Mount Zero olive oil to stay Victorian)
4 large red onions halved and sliced
2 granny smith apples, quartered and sliced
3 tab caster sugar
2 tab STAR ANIS APPLE BALSAMIC VINEGAR
1/2 cup water plus 1/2 cup water extra

Method:
Combine all ingredients and cook gently until nearly dry. Add more water and cook until all the liquid has been evaporated and the relish is caramelised.


Serve as an accompaniment with cold meats or wonderful on a cheese platter.

Happy New Year to all!!

 

ã inapickle 2005

 



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Disclaimer: The product above is recommended by In A Pickle freely without any advertising payment or commission. The above information is correct as of December 27th, 2005.