Gastrology bloggers received the products courtesy of Yarra Valley Gourmet Foods.
Based in the picturesque Yarra Valley, the aptly named producer of preserves, larder and chilli, Yarra Valley Gourmet Foods (YVGF), is fast becoming a sought after brand for kitchens across Australia, as well as a booming business – especially for those of us considering ourselves food connoisseurs.
Perfect for food lovers, the YVGF product offering includes sweet, savoury and spicy condiments. We were pleased to receive their apple & ginger cordial, sticky glaze, mad dog chilli mustard and rhubarb, raspberry & vanilla bean jam to use during this festive season.
Apple & ginger cordial
Recipe: Refreshing summer drink
Add 1/4 bottle of Yarra Valley Gourmet Foods Apple & Ginger Cordial into a jug. Pour in 3/4 bottle of soda water and mix. Fill jug with cubed ice to chill and add thinly sliced apple for presentation.
Mad Dog Chilli Mustard
The Chilli Mustard is perfect with anything meaty - think fried chicken or char-grilled steak (delicious!).
Combining 1/2 cup of Mad Dog Chilli Mustard with 3/4 cup olive oil and lather over some chicken breast before chucking it on the barbie.
Xmas Sticky Glaze
Recipe: Sticky Glazed Ham
Preheat barbecue on high with hood closed. With a 6kg half leg ham, use a small sharp knife and cut around edge of rind. Run thumb under rind to separate from fat. Remove and discard. Score ham fat diagonally at 3cm intervals to forma diamond pattern. Press cloves into corners of diamonds. Place ham on a wire rack in a disposable foil-baking tray. Add boiling water to pan until 2cm up sides of pan.
Using a pastry brush, brush Yarra Valley Gourmet Foods Sticky Glaze over ham. Reduce temperature to medium. Cook ham, with hood closed, using indirect hear for 30 minutes.
Brush additional Sticky Glaze over the ham. Cook, with hood closed, using indirect hear, for 45 minutes or until ham is caramelised and slightly charred. Remove ham. Cover. Set aside for 15 minutes. Remove and discard cloves. Slice ham.
Rhubarb Raspberry & Vanilla Bean Jam
These deliciously sweet jam is the perfect accompaniment to scones or some toasted bread. Or if you want to get a little more creative, try our Rhubarb Raspberry & Vanilla Bean Cake recipe!
Rhubarb Raspberry & Vanilla Bean Cake recipe
2 1/4 cups plain flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup full cream milk
6 large egg whites
1 1/2 sticks unsalted butter
1 3/4 cups sugar
1 stick unsalted butter
2 cups icing sugar
To assemble cake layers
1/2 cup Rhubarb Raspberry & Vanilla Bean Jam
- Preheat oven to 180°C.
- In a bowl, mix all cake ingredients.
- Bake cake for 30 to 35 minutes, or until a toothpick comes out clean.
- Let cake cool in pan for 10 minutes.
- Take cake out of pan and let the cake cool completely.
- Make frosting by beating the butter until light and fluffy. On low speed, beat in the icing sugar until smooth and creamy.
- Finally, it is time to assemble the cake: Using a serrated knife, slice the cake into 2 layers.
- Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer.
- Frost top and sides of cake. I had strawberries handy so used them for decoration but you can use any berries you like or go without.
Championing local produce and continuing the proud tradition of quality ‘hand made’ products, YVGF ensures the use of as much fresh and local produce as possible across its portfolio, which includes Yarra Valley Preserves, Yarra Valley Larder and Mad Dog (chilli range).
For more information and the full range of Yarra Valley Gourmet Foods visit www.yarravalleygourmetfoods.com.au.