Good enough for guests.
Better on a Tuesday.
A slow fermentation of Australian honey, ripe beurre bosc pear and late season chillies, left to soften, deepen and gather a little more character than expected.
USES / Drizzle over toast, pizza, roast veggies or anything that could do with a little sweetness and slow heat. Stir it through a dressing, add it to a cocktail or keep it close by. You'll find the rest.
INGREDIENTS / Australian raw honey (89%), beurre bosc pear, long red chilli, jalapeno, birds eye chilli,
habanero chilli, apple cider vinegar, garlic, sea salt.
CONTAINS / no declared allergens
ALWAYS / store in a cool dry place / Use clean utensils.
HEAT / 4 out of 10
[currently only available for local delivery]
A slow fermentation of napa cabbage, white miso and gochugaru, left to soften, deepen and gather a little more character than expected.
USES / A quick bowl of rice. A late-night toastie. A long lunch with friends. Kimchi doesn't really discriminate.
INGREDIENTS / napa cabbage, daikon radish, carrot, Beurre Bosc pear, white miso (soy), gochugaru, tamari (soy), garlic, ginger, HOTTIE Pear Hot Honey (Australian raw honey, pear, chilli), dried seaweed, sesame seeds, sea salt.
CONTAINS / soy, sesame
ALWAYS / Keep refrigerated at or below 4 ° c and use clean utensils. Fermentation will continue naturally over time.
HEAT / 5 out of 10