Pates

Boozy Duck, duck liver pate finished with a good flourish of real Hennessy VSOP Cognac

Black Truffle Duck, Premium Grade Manjimup Black Truffles, duck liver, port, nutmeg and cream

Terrines—make entertaining SO easy!

Pork & Spinach with Pickled Walnut, let the sharp pickled walnut cut through the rich and tender pork and spinach.

Chicken & Veal with Pistachio, breast mince and tender veal are enhanced with pink peppercorns, triple smoked ham and pistachios

Confit of Rabbit wrapped in Prosciutto, tender, plump rabbit pieces set in rabbit stock, delicately wrapped in Borgo’s finest prosciutto

Duck, Fruit & Roasted Nut, a recipe I developed after living in Vietnam for 4 years.

Farmhouse Style, paying homage to the traditional style of terrine with coarse meats, liver, fresh herbs and spices wrapped in Borgo’s Pancetta

Rillettes—tender cooked meats to serve cold on croutons with pickles or your favourite condiments

Traditional Pork, delicately flavoured with herbs and garlic and slow cooked for 4+ hours

Asian Spiced Duck, another dish inspired by the exciting flavours from my Eastern travels.

Baked Ricottas—great on your Cheeseboard or crumbled through a light salad

Caramelised Onion & Parmesan, my own caramelised onion recipe is added to fresh ricotta and a hint of parmesan0

Olive & Tomato,  Liz’s Olives are mixed with semi-dried tomatoes, basil and a hint of parmesan.

Sticky Fig, figs delicately poached in spices, then folded into fresh ricotta and baked to perfection.

And the little extras ...

Don’t forget, at the markets we stock

· Wine & Truffle Company Truffle Products, including Truffle Oils, Truffle Salt, Truffle Mustard and Truffle Honey (devine over sharp cheeses or in a vinaigrette),

· Murray River Pink Salt and Olssens Sea Salt

· sugar free French Clovis Mustards and Cornichons, Pickled Walnuts,

· crackers, oatcakes and Melinda’s Gluten Free Crackers,

· Muscatels and Spanish Figs. 

Boozy Duck … is just the beginning!