- Mon - Fri 11:00 am - 12:00 pm
- Sat, Sun 10:00 am - 4:00 pm
36-37A Copeland Avenue, Alexandria, 2015 Sydney
Turkish, sourdough, multigrain, raisin or croissant with pepe saya butter and a bitton preserve
Prosciutto, heirloom tomato, soft boiled egg, avocado, labneh, potato rosti and toasted sourdough
With lemon mascarpone, berries and maple syrup
With poached pears and bitton orange jelly
Served on brioche with kale and a truffle egg
As seen in our cookbook
Wood-fired sourdough and bitton spicy tomato sauce
Bacon or smoked salmon, spinach, poached eggs on rosti potato and hollandaise sauce
Woodfired sourdough and bitton monkey nut chutney
Toast and bitton spicy vegetable pickle
Bitton tarragon mustard, organic ham, gruyere cheese and mornay sauce served with a side salad
Croque monsieur with an egg
Bitton strawberry and vanilla jam
Turkish, sourdough, raisin or croissant with pepe saya butter and a bitton preserve or vegemite
Scrambled eggs, mushrooms and Turkish bread
With bitton strawberry and vanilla jam
Use for salad nicoise, witlof salad, goats cheese and walnut salad, or potato salad, 250ml
A lovely fresh-flavoured dressing that will add another dimension to steamed or char-grilled fish or seafood. Stir through rice salads tabouleh and salsas, 250ml.
This dressing is made by slowly infusing the fresh flavours of orange and a hint of chilli with a top quality Balsamic vinegar from Modena in Italy. Superb with a Caprese or fennel, orange and pistachio salad. Brush it on as a glaze for chicken or fresh scallops, 250ml.
A spicy twist on sweet chilli sauce or a traditional barbeque sauce that goes with just about everything. Stir through onion rings cooked on the barbecue for an easy onion jam. Blend with natural yoghurt or crème fraiche for a spicy dip. Also delicious on an egg and bacon roll, a sour cream topped baked potato or roast chicken, 250ml.
A touch of chilli with the warmth and spice of orange and paprika. Ideal for stir-fries, vegetable dishes or steamed dumplings. Drizzle over pizza, grilled seafood, fresh pasta and add to hearty winter soups such as minestrone, 250ml.
Fragrant coriander combined with roasted peanuts makes for an unconventional pesto. Blend a spoonful or two with yoghurt for a moreish dip. Use to marinate a rack of lamb, mix through breadcrumbs when coating fish or chicken or use simply as a flavour boost for sandwiches, 190g.
A secret blend of spices to flavour stir-fries, curries and barbecued meats. Combine with prawns and grill on the barbecue for garlic prawns with a difference. Rub over chicken or your favourite cut of meat for a sublime Sunday roast. Stir through velvety ricotta for an amazing dip, 190g.
Combines coriander, mint, tamarind and chilli to add spice to any dish. Add to soy sauce and use as a dipping sauce for wontons. Perfect for marinating firm-fleshed fish and chicken. Stir a spoonful through pasta or rice to serve with curries or stir-fries, 190g
Use in tagines, couscous dishes and for marinating meat, poultry and seafood. Stir through risotto or mix with natural yoghurt for a luscious salad dressing that goes beautifully with poached chicken, cucumber and mint, 190g.
A rock star tapenade from my days working in the glamorous city of Cannes. Toss spoonfuls through roasted vegetables, add to a pizza with lamb, goat’s cheese and tomato or use to spruce up a cold meat sandwich. Serve with a homemade mayonnaise on some crusty sourdough, 190g
Serve with bacon and eggs for a Sunday morning pick-me-up. Use to spread over pizza bases, mix with pasta and pancetta. Combine with vegetable stock and add a splash of cream for a deliciously different tomato soup, 480g
Partners naturally with pasta, grilled steak, savoury pies and sausage rolls. Spoon over vegetables, top with parmesan and bake until tender. Use as a base for a more complex sauce, adding extra herbs and spices, 480g.
This is luscious syrup with a touch of toffee. Use as a glaze for ham, roast duck or chicken wings. A great dressing for roasted beetroot or baby carrots. Drizzle over crème brûlée, steamed puddings or strawberries and ice-cream, 190g
Sweeten sponges, fruit tarts, biscuits, pancakes and scones. Whip up a dollop in a glass of milk with ice-cream for a milkshake. Add to hot porridge with a swirl of cream or eat it straight off the spoon, 190g.
Fresh tarragon and the richness of a good quality white wine. A perfect condiment for red meat, brush on a lamb cutlet and coat with bread-crumbs, 180g.
Sweet and salty - this twist on the classic salted caramel will send your taste buds into a spin. Together with the freshness of orange and lime, enjoy this product with a sweet or savoury dish. Drizzle it over feta cheese and chilli flakes on sourdough, use it as a glaze on any meat or simply add it to vanilla ice cream, 220g.
A traditionally made whole egg mayonnaise with the addition of a good pinch of cayenne pepper and a splash of brandy. This glamour mayonnaise is simply perfection with the old favourite - prawn cocktail. A delicious accompaniment to any fresh seafood or poached chicken, 190g.
36-37A Copeland Avenue, Alexandria, 2015 Sydney