Tastes of Lutruwita (x 3 pack)

Tastes of Lutruwita… 

x 3 pack 

Samphire (200g)

Salicornia europaea) aka Sea Asparagus.

Harvested on the Tasman peninsula then pickled in kelp infused raw vinegar and allium oil.

Pickled samphire makes a delicious crunchy addition to all manner of dishes; from seafood to salads, stir fry’s, fried rice and noodles. Or if you’re like us you just eat it from the jar. Also the leftover vinegary oil is not to be wasted.

Samphire is also highly nutritious, rich in vitamins A, B, C, magnesium, potassium and calcium.

Wallaby Biltong (50g) 

For this biltong I use only the backstrap (the premium and most tender cut) of ‘Bennetts’ wallaby (Notamacropus rufogriseus) wild shot on Bruny Island. 

I marinate it for 48 hours in a combination of Fire Tiger Tonic and Mothership Fermented Chilli (the combined microbial magic tenderises, adds punch and flavour whilst eliminating any gaminess). The wallaby is then slowly dried until fully preserved and comes it at a whopping 58.3% protein making it an excellent, lightweight ,low-fat and sustainable protein source. 

Ingredients - wallaby backstrap; Fire Tiger ~ fermented organic turmeric, masterbrine, organic apple cider vinegar, fermented organic ginger + hakurei, sea salt, spices; Mothership ~ heirloom chillis 16+ varieties, vegetables (daikon, hakurei, tomato, tomatillo, eggplant, cucumber, radish, fennel, garlic scapes), raw apple vinegar, sea salt, herbs (shiso, parsley, tarragon, lovage, laksa leaf, dill, chervil).

Angasi Oyster Seasoning (60g)

Ocean minerality, balanced with earthy umami richness, add a pinch to elevate anything and everything. Angasi oysters have the highest levels of zinc of any natural food. 

Ingredients - Angasi oysters, sea salt, fermented shiitake, katsuobushi (skipjack tuna), kelp.