PATRICIA Tew takes the sensuous fig — the most perfect of fresh fruits — and blueberries, raspberries and strawberries to create a range of inspired foods that reflect the daring and innovative approach of Australia's chefs to the use of an enormous variety of fresh ingredients. Food Symphony's dessert sauces epitomise a bold approach to blended flavours: rhubarb-raspberry-and-pernod, blueberry-lemon-and-gin, rum-and-sticky-date, and chocolate-port-and-vanilla. The label's chillies-in-lime-and-tequila and olives marinated in orange and fennel are distinctly different additions to Australia's food repertoire.
antipasto & condiments
chillies in lime & tequila syrup 300g / 150g
olives with orange & fennel seed 300g
spiced orange & mango chutney 300g
dressing
saffron honey & orange blossom dressing 375ml
preserved liqueur fruits
figs in shiraz liqueur [port] 330g / 150g
four-pepper fruits in muscat 330g
raisins in tea & tokay 350g
dessert sauces
blueberry, lemon & gin 250ml
chocolate, port & vanilla 250ml / 150ml
rhubarb, raspberry & pernod 250ml / 150ml
rum & sticky date 250ml
strawberry & rose sauce with wild hibiscus 150ml
savoury sauces
bushfire-smoked chilli with eucalyptus 250ml / 150ml
tamarind & coconut with lemongrass 250ml
szechuan plum with star anise & pepperberries 250ml
terrine
chocolate, fig & port 220g / 140g
mulled wine bundle
spice blend for warmed or chilled mulled wine 50g