Wild Mother Tasmania
Vincotto $21.50
Vinegar $17.50
Wild Mother Tasmania is a unique and innovative startup in the Australian food and beverage landscape, making small batch vinegars, tonics and barrel aged condiments in Tasmania’s Huon Valley. The Founder and Vinegar Maker Dr Tim Jones began his career as a scientist and after moving into the beverage industry, became one of Australia’s top cider makers. In one year of retail, they have already won an extraordinary 10 medals at the Sydney Royal Fine Food Show. The products are proudly healthy and gourmet, using quality fruit while diverting produce from the waste stream. And they’re delicious!
The Black Cherry Vincotto is a delicious sticky rich condiment made from luscious fresh black cherries that are pressed and cooked. The Black Cherry Vinegar is a delicious fruit forward, full bodied vinegar with tight fruit tartness. It has rapidly developed a following among experienced chefs, home cooks and wellness-oriented customers.
Simple Radicchio Vincotto Salad
INGREDIENTS – HARISSA PASTE
- 1 head of radicchio lettuce
- 1 tablespoon Wild Mother Black Cherry Vincotto or to taste
- 1 teaspoon Wild Mother Black Cherry Vinegar – optional, for elevated acidity
- Freshly grated pecorino romano cheese to taste
- Salt & Pepper
- Optional: crushed walnuts
METHOD – HARISSA PASTE
- Separate radicchio leaves and soak in cold water for 15-30 mins to crisp them for great crunch.
- Gently dry the lettuce leaves between tea towels and then tear into smaller pieces.
- Place in a bowl and drizzle Wild Mother Black Cherry Vincotto over the leaves.
- Add Black Cherry Vinegar if desired. Toss gently.
- Drizzle some good quality extra virgin olive oil and season with salt and pepper.
- Toss gently again and sprinkle with freshly grated pecorino romano cheese.
- Sprinkle optional crushed walnuts.
