Just in…Wild Mother Black Cherry Vincotto
Wild Mother’s craft vinegars hit our shelves late last year and we’re proud to have been one of the first retailers to stock Dr Tim Jones’ delicious and healthful products, made right here in Tassie using sustainable methods.
Tim was inspired to create a cherry product given the Tasmanian cherry industry disposes of over 700 tonnes of cherries each year due to minor imperfections such as cracks or non-standard sizing. First Tim made a Black Cherry Vinegar and now his Black Cherry Vincotto is the latest in Wild Mother’s stable of piquant condiments. It’s made from Huon and Derwent Valley black cherries and aged for 16 months which results in a sticky sweet and sour (agrodolce) tang. During production the sweetness of the cherry must is balanced with the addition of Tim’s Black Cherry Vinegar, resulting in a deep, velvety, sweet flavour which can be used in the same way as a good mellow balsamic vinegar.
With over 1kg of cherries going into each 200 ml jar it packs a flavour punch and complements both savoury and sweet dishes.
It can be used in a salad dressing, served with cheese (it’s amazing sprinkled on a baked camembert or baked feta), a few drops added to roast meats or fish, and even drizzled on icecream or sprinked over a sweet creamy dessert like a panna cotta or a burnt Basque cheesecake.
Wild Mother products are sold across all Hill Street stores – you’ll usually find them displayed on top of the deli. Check with your local Hill Street for availability of individual products.
