Quinces: cooking tips and serving suggestions

quince cropped

The birthplace of the quince is thought to be the Fertile Crescent: the cradle of civilisation.

The fruit then spread to the …

Keen on Quinoa


Quinoa flakes are made from pressed quinoa. They are gluten free, low in calories and fat and are cholesterol free.

This doesn’t …

roast brussels

Brilliant Brussels

Although Brussel sprouts are more commonly associated with winter, they are extremely versatile and, like many vegetables in Australia, are available most of the year.

There are a few combinations in the Brussel brigade that are simply brilliant.

Brussels go with butter and bacon, with citrus, chilli and cheese and with pork …


Delicious dulse

Smoky and packed full of umami, this sea vegetable is sometimes referred to as ‘the bacon of the sea’!

Dulse can be stir fried, added to soups and chowders and even pickled. It is excellent with eggs and really complements a quiche.

Dulse is also delicious with sesame seeds and salmon. Coat salmon …


Confit de Canard

Essential ingredients for the cooler months, our Valette products are flawlessly prepared to exacting standards and are perfect for your pantry.

The Valette family have been creating exceptional products in France for over 95 years. Their Confit de Canard, carefully prepared using the legs of Perigord ducks, is one …

maya sunny honey

Maya Sunny Honey

A few of us from the Orange store were lucky enough to celebrate Lolli Redini’s 15th Birthday during Orange F.O.O.D Week, earlier this month. Over 5 hours we were served 8 courses, all paired with beautiful local wines. It was hard to choose a favourite course I must say, …

millet butternet aubergine

Great Grain

Millet is an ancient grain that was first cultivated in East Asia up to 10,000 years ago.

It is a staple in many countries and features in the traditional cuisines of China, Russia and Germany.

Millet is a very good source of nutrients, vitamins and minerals.

It can protect heart health, …