Fruit Confit

Using native Australian fruits as harvested is not easy. In fact, it reminds us that these indigenous fruits are still very much wild species and exhibit flavours which are sometimes unfamiliar or are difficult to hide. Quandongs might occasionally be bitter (which is actually a flavour we are only just discovering in bitter greens, radicchio etc) or Illawarra plums can be astringent – a flavour we need to mask.

Because of these characteristics, we have developed a range of fruit confits from native Australian limes

, riberries, quandongs and wild rosella. We use three different sugars and varying marinating times, up to 6 weeks in some instances over which time we slowly increase the sugar concentration and introduce the different sugars to enhance the natural soft sweetness while leaving some of the tartness. We could just pickle the fruits in sucrose syrup as most of our competitors do except that is just wouldn’t be good enough for our standards of quality and superior taste.

So please try our confit of fruits in sweet or savoury dishes or eat them with cheeses or yoghurt. Several go well in champagne while other fruit confit are great in spirit based cocktails. You be the judge. Have we kept the innate flavours as we intended?