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.