Peter Nicholson handcrafts award-winning fruit finishing vinegars, superb chocolate mousse and delicious sauces at Yamba on the north coast of New South Wales. He draws on thirty years of experience in Tasmania, France, Switzerland and Victoria to create sophisticated artisan food using the finest ingredients. His european-styled spiced beetroot finishing vinegar was awarded gold medals at the Sydney Royal 2009 and Royal Hobart Fine Food 2009. His swiss dark chocolate mousse and belgian white chocolate mousse won gold at the Royal Melbourne 2009 Fine Food and Dairy awards. Wild hibiscus flowers used in his essence of wild hibiscus and one of his finishing vinegars are farmed locally on the banks of the Clarence river.
fruit finishing vinegars 265ml
blood plum
bowen summer mango
spiced beetroot
spiced raspberry
sweet black cherry
wild hibiscus flower
sauces 250ml
northern rivers barbeque
raspberry passion
wild hibiscus flowers
mousse
belgian white chocolate
classic chocolate
swiss dark chocolate
bio-burger 400g
biodynamic pea, bean, lentil, grain vegetable and herb burger mix