The right condiment transcends a mere add-on role. Condiments can become key accents, adding an unexpected zing here or a dash of panache there. It’s these little touches that add up to a big difference in transforming an ordinary meal into an extraordinary one.
We look far and wide for those special difference makers in the condiments we supply to restaurants, hotels, and other foodservice operations. Fortunately, we’ve found just that with Maggie Beer and her delectable fruit pastes; Cunliffe & Waters and their amazing jams, sauces, and chutneys; and Vic Cherikoff’s Australian Native Herbs and Spices.
Specialty Condiments from Special Sources
Our Australian condiment suppliers each bring something special to the table.
Here’s a taste…
From pheasant breeding and grape growing roots, Maggie Beer’s Pheasant Farm establishment now spans farming, food production, exporting, food writing, and television appearances.
The Pheasant Farm Restaurant won the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year. Other accolades included the Jaguar/Australian Gourmet Traveller Award of Excellence and the Food Media Club’s Industry Peer Award.
One of Maggie’s most popular items is Verjuice. Once a staple of French provincial cooking, today it is making a world-wide renaissance. Discerning chefs add it to salads, or use it as a deglazer.
Another signature item of Maggies is her fruit pastes! They’re a delicious way to liven up any cheese board since each paste can be matched with a style of cheese that you serve.
Cunliffe & Waters
Cunliffe and Waters produce some of the finest handmade preserves in Australia. All jams and marmalades are cooked very quickly in small batches to capture the pure flavours of the best possible ingredients. The savoury range is left to simmer a little longer to achieve the perfect flavour and texture. Sugar, vinegar, and salt are the only preservatives used in Cunliffe & Waters products.
Vic Cherikoff Spices and Flavours
Did you know that wars have been waged and empires won and lost over the spices, herbs, and other condiments? It’s true. The significance of spice cannot be underestimated.
Vic Cherikoff is a pioneer of the Australian wild food industry. Cherikoff spices, herbs, fruits, seeds, nuts, and other flavours and recipes made using them often define Australian cuisine. They are the ingredients that influence food styles, and often make restaurant menus unique and chefs’ signature dishes distinctively their own.
At Red Gum, we’re excited to bring you these distinctive condiments and spices that make any meal that much more special.