The Gold River Company is now selling two glazes in 140 mm bottles. Our Apple Cider Vinegar Glaze and Merlot Vinegar Glaze is purely organic, made by reducing heat and adding raw sugar. Excellent for drizzling over: Roasts, Potatoes, Ham & Chicken. Add to Sauces, Marinades & Dressing. Dip Bread, Cheeses & Strawberries. Pour over
Continue reading »“The Gold River Company is a wholesale provedore of gourmet local produce”. To show our dedication to this mantra we have trademarked a logo; ‘Absolutely Australian’ – “A guarantee that all ingredients in this product are grown and/or produced in Australia”. The Gold River Company provides Absolutely Australian Gourmet food products. This label goes onto
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‘He did not cut the mustard’. What does this mean? If you know could you please tell us! In the meantime The Gold River Company ‘makes the mustard’ and fine mustards they are. Mustard Information All our mustards are made from Canadian [no local seed this year] seed which is of the highest quality and
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Australia currently consumes more than twice our own annual production of Olive Oil and is the biggest consumer per capita outside the Mediterranean. Since the 1980’s our consumption has grown nearly tenfold. Down in Fish Creek, South Gippsland, where the climate is similar to the Mediterranean, they produce world class Extra Virgin Olive Oil. The
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The Gold River Company now has an E Commerce website and a Facebook Page. We invite you to peruse our fine selection of gourmet food products but first we would like to tell you a story. Once Upon A Time Once upon a time The Gold River Company only sold one thing, our ‘Pure Frantoio’
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The wholesale price of honey continues to rise for the fourth year in a row. Top quality honey is becoming a luxury item. The Gold River Company currently has Yellow Box & Red Gum honey from Castlemaine and Manuka honey from Yarram in stock. All our honey is raw, cold extracted and undiluted. We only
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You will need: Glass or ceramic crock or similar vessel Red Wine, without Sulphur preservative [racking the wine*] Water Oxygen – no lid on the crock Mother of Vinegar [bacterial starter] Place the [racked] wine and water, at the rate of 1 litre of water to every 2 litres of wine, into the crock –
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METHOD: First, bring the water in the saucepan to a rolling boil Turn down the heat to simmer Now add in your red wine vinegar (a tbsp should do it for a single saucepan) and optionally, a pinch of smoked salt Crack each egg, one at a time, into a small cup Hold the cup
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Serves 4 INGREDIENTS: 700g pumpkin, peeled, cut into 2cm pieces 60ml extra virgin olive oil 1 tbsp red wine vinegar 2 tsp honey 300g dried penne pasta 100g fresh ricotta, crumbled 2 spring onions, thinly sliced 2 tbsp pine nuts, toasted 2 tbsp chopped fresh parsley 1tbsp chopped fresh basil METHOD: Preheat oven to 220C
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INGREDIENTS: 2 chicken thighs with skin Extra virgin olive oil Carrots Artichokes 1 tbsp mustard 1 tbsp honey 2 tbsp red wine vinegar Pepper Mixed greens Soft cheese Methods for making Honey and Mustard Chicken: Lightly season chicken thighs with pepper and fry in a hot pan with some olive oil Meanwhile, boil some carrots
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