Our Organic Vinegar Glaze is made by reducing over heat and adding raw sugar. This natural product can be used in many different ways. Organic raw Apple Cider Vinegar is made from delicious, healthy, organically grown apples.  It’s a wholesome way to add delicious flavor to salads, veggies, most foods, and even sprinkle over popcorn. It makes an excellent salad dressing when added to Extra Virgin Olive Oil or simply pour over berries and yoghurt or ice cream.

Our Merlot Vinegar Glaze is made by reducing over heat and adding raw sugar – just like our Apple Cider Vinegar Glaze this is a natural product with no add syrups or thickeners. It is suitable for many different uses including pour over roasts and vegetables or added to marinades and sauces. It is also excellent when used in conjunction with desserts, when deglazing red meats or roasting duck and game, and in a variety of reductions and sauces.

Have fun experimenting!

The post Introducing Organic Vinegar Glaze | Apple Cider Vinegar Glaze & Merlot Vinegar Glaze appeared first on The Gold River Company.

This label goes onto many of our products and we are always working towards using local ingredients over imported ones. Sometimes it is not possible to use Australian ingredients as they may not be grown or produced here.
A growing amount of people want to know where their food is coming from and how it is produce. Many companies import foods from countries that do not have the same health standards as we do, and often the food you are eating from overseas would not be allowed to be produced and sold here because it would not meet Australian standards. Due to our poor labelling laws in Australia this is allowed to happen.
The Gold River Company is a small and agile business based in the South Gippsland/Bass Coast region living nearby much of the local produce that is consumed in Victoria. We see new products as they arrive at the local farmers markets and we hear about what’s going on from the farmers and producers themselves.
We will continue in our ‘Quest for the Best’ in local produce.
The Gold River Company

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Mustard Information

All our mustards are made from Canadian [no local seed this year] seed which is of the highest quality and made in small batches. We have 3 mustards: Smoked Mustard; Merlot Mustard and Honey mustard. Our mustards are available in 150 gram jars and 800 gram tubs for restaurants and caterers.

The Smoked Mustard is made from mustard seed that has been smoked with seasoned olive wood from Fish Creek, South Gippsland – not liquid smoke! It is an apple cider vinegar based mustard recipe that has quite a kick – excellent on just about anything.

The Merlot mustard is made from our 12 year old Merlot Vinegar from the Bass Coast and is particularly good with choice cuts of beef – it has medium heat. A top shelf sophisticated mustard.

The Honey Mustard is made from local honey; currently it is being made from Yellow Box from Castlemaine and is an apple cider vinegar based recipe. It is best with ham or chicken or added to sauces and dressing for extra flavor.

Click here to buy our Smoked Mustard Seed Now

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Down in Fish Creek, South Gippsland, where the climate is similar to the Mediterranean, they produce world class Extra Virgin Olive Oil. The Gold River Company’s ‘Pure Frantoio’ and ‘Tuscan Sunshine’ is produced in this region and grown from Tuscan[Northern Italy] olive varieties.

This years harvest is down on last year but has produced high quality fruit. The Gold River Company will be able to continue to provide our customers with the very best Extra Virgin Olive Oil. In fact we challenge anyone to find a better quality locally produced EVOO. If you think you have found one please let us know.

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Once Upon A Time

Once upon a time The Gold River Company only sold one thing, our ‘Pure Frantoio’ Extra Virgin Olive Oil. A neighbor of ours has 700 olive trees that they had never picked. After negotiating with them to pick their olives we bought picking crates; rakes; nets; a vat and hired pickers. The 700 trees were of the Frantoio variety, a northern Tuscan [Italy] strain of olive.

We would pick our olives and at 5.00 am the next morning we would do the ‘hell drive’ to Fish Creek, South Gippsland. Driving a hire truck in the dark on unfamiliar pot holed ridden roads to our destination 1 ½ hours away.

On arrival we would unload the harvest, typically around 1,200 kilos, and proceed to load the olives into the hopper of a state of the art olive oil extraction machine. The oil we produce is of the highest quality and is as good as any oil to be found anywhere in the world.

I have never had a bad report about our ‘Pure Frantoio’ Extra Virgin Olive Oil only infinite compliments. A typical critique of our oil sounds something like this. ‘I don’t say this lightly but that is the nicest oil I have ever tasted!’. Or ‘Since I started using your oil I cannot use anything else’.

After the initial success of the ‘Frantoio’ we began adding to our range with other local produce such as: Smoked/Infused Salts; Aged Red Wine Vinegar; Apple Cider Vinegar; Honey; Mustards; Saffron etc… thus creating The Gold River Company.

Please like us on Facebook !!!

Regards,

Michael Sweet

The Gold River Company

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Buy our local honey and get it delivered within 24 hrs.

Buy Now

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• 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 – then add ‘The Mother’.

Do not put the lid on the crock instead get a tea towel or something similar and using a rubber band or string secure the cloth over the opening of the crock. Place the crock in a warm dark place or put a dark covered pillow case, or something similar, over the crock to keep the light out.

Wait 3 -4 months and you will have Red Wine Vinegar.

A 350ml container of ‘The Mother’ should make about 3 litres of RWV.

You will know it’s ready when you see a of gelatinous layer floating on top of the crock.

*Racking the Wine

All commercially produced wine, unless otherwise stated, contains Sulphur. It does so because it stops the wine from turning to vinegar.

When making best Red Wine Vinegar, from commercial wine, it is necessary to ‘Rack the Wine’ before placing it in the crock.

Get two jugs, pour the wine from the bottle into one of the jugs. Then pour the wine from one jug to the other and repeat this simple process 5 or 6 times. The act of pouring [racking] aerates the wine expelling much of the Sulphur in the process. The wine is now ready to be poured into the crock.

Add your unfinished bottles of wine to a crock and make your own RWV.

Recipe taken from ‘Preserving the Italian Way’ – by Pietro Demaio.

Recommended:

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• 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 directly above the water & gently slide the eggs in, one at a time
• Consider the eggs poached when the whites have hardened – after about 3 minutes
• Serve over toasted bread

TIPS:

• The less impact the egg has on the water, the less likely it is to spread
• Use the freshest free-range eggs available
• Finish with Hollandaise Sauce

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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
Place the pumpkin on a baking tray
Combine the oil, vinegar & honey in a small bowl & season
Pour half the oil mixture over the pumpkin.  Toss to combine
Roast, stirring halfway through cooking, for 20 minutes or until golden & tender
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
Refresh under cold water.  Drain
Place pasta, pumpkin, ricotta, spring onion, pine cuts, parsley & basil in a large bowl
Pour over remaining oil mixture & season, toss gently to combine

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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 & artichokes until partially cooked, then add to hot pan with chicken.
Fry vegetables for a few minutes until brown
Add mustard, honey & red wine vinegar to pan & simmer, adding hot water to
achieve sauce consistency
Serve with salad of mixed greens, soft cheese and a splash of extra virgin olive oil
& red wine vinegar

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