Five year old vinegar, made in house using a pandanus fruit base, native botanicals such as strawberry gum, lemon myrtle, and roasted seaweed.
This is a finishing vinegar that works best in small doses to show off it’s complexity. Use as a flavourful salad dressing, to marinate veggies, or add into a neutral oil and dip vegetables or raw artichoke leaves through. Also delicious to deglaze the pan when cooking fish.
Hand-crafted from the fruit of Byron Bay’s indigenous pandanus trees, this punchy vinegar has been in the making for over five years. Blended with native Australian botanicals, including locally-picked strawberry gum and lemon myrtle, it’s aged on site at Harvest. Underpinned by a soft fruitiness and rounded umami flavour, courtesy of roasted native seaweed, this drop is both zesty and floral.
Storage: Keep outside of direct sunlight, below 16 degrees. Use within 6 months of opening for best results.