PS Soda Smoked Lemonade 330mL
Chunky Dave's Chilli Peanut Butter 300g
Bahen & Co Vanilla & Almond Nougat 100g
Cornersmith Red Onion Relish or Sweet & Smoky Onion Jam 350g
Honk Mustard 155mL OR Pepe Saya Lemon Curd 180g
We can also include a hand written note card for gifts - just include your message at checkout.
*Please note: due to limited numbers of the artisanal inclusions in this pack, we may need to substitute flavours depending on availability.*
Let Them Eat Snacks
This hamper was originally created to celebrate Aussie Artisan Week in August 2021, an initiative dreamed up by cultured butter-makers Pepe Saya. Inside this hamper is a mix of delectable inventions from old-school chocolatiers, mad soda scientists, Tasmanian condiment champions, peanut butter connoisseurs and other highly energetic, small-scale gourmet craftsmen whose niche expertise is borderline impossible to fathom.
This hamper includes:
PS Soda’s Smoked Lemonade - A small batch lemonade smoked (yes, smoked) by LP’s Quality Meats in Sydney for PS Soda. Made from citrus juice and zest, rosemary, cane sugar, and Murray River salt, this concoction was inspired by the “grilled lemonade” of America’s Deep South and has won awards all over the world.
Chunky Dave’s Chilli Peanut Butter - A grown-up peanut butter from Australia’s expert in the field. Many months in the making, Dave’s delectable, warm-but-not-hot peanut butter is handmade with Australian peanuts, sea salt, chilli, cayenne pepper and paprika.
Bahen & Co Vanilla & Almond Nougat – A chewy, slightly crunchy nougat made in small batches using centuries old Spanish equipment by a former winemaker in Margaret River.
Cornersmith’s Red Onion Relish or Sweet & Smoky Onion Jam – both slow cooked at Cornersmith’s famous picklery in Marrickville.
PLUS a lucky dip of either:
Pepe Saya Lemon Curd – handmade in Sydney by cultured butter specialists Pepe Saya, according to founder Pierre Issa’s mother’s recipe;
Honk Mustard - the mysteriously spicy and slightly sweet condiment based on a Finnish family recipe that has achieved legendary status in southern Tasmania.