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Tasting Notes: This spicy Wild Peach Chutney is wonderful as a side serve, on crackers or mixed through sour cream or cream cheese to make a super tasty dip. Use it anywhere you would like a spicy and rich chutney with the strong peachy-apricot flavour of the Desert Quandong. Wonderful on Samosas, curry & especially suited to serving with Kangaroo, chutney fans will not be disappointed with this most complex of chutneys.

Natural History: The Desert Quandong Santalum acuminatum grows in the arid regions of Australia's Outback and is closely related to aromatic sandalwood. The Quandong is one of the worlds richest sources of Vitamin C, with each fruit containing around 6 times the Vitamin C of an orange! Quandong fruits are grown on a sustainable arid land plantation in South Australia on the Eyre Penninsula.

The Quandong is a small tree with distinctive dark green foliage and leaves that hang vertically. They are a semi-parasitic tree which means they attach their roots to the roots of other plants drawing additional nutrients from them and often killing the host over the long term.

Cultural History: Quandong trees are highly sought after in the Outback where they provide some tasty respite for the weary traveller and trees are often found with a log 'ladder' leaning up against their trunk, left by the last people who raided the Quandong for its fruit. Quandong fruit were and still are a very important and highly sought after food for Aboriginal Australians, nothing brings a gleam to the eye more than the mere mention of the Desert Quandong and most Aboriginal Australians have some wonderful childhood memories of collecting the fruit to make pies or cakes from the flesh and jewellery and games of the stones. In the days gone by, the attractive seeds were used for Chinese Checkers, fine jewellery and there are various stories about games of skill and luck played out with the seed of the Desert Quandong many of which have been transferred cross culturally by Aboriginal children.

Ingredients: Quandong Fruit (40%), green apples, brown sugar, onion, raisins, vinegar, pickling spices, lemon myrtle, forest berry herb, mountain pepper, sea salt, cloves.

Using Your Spicy Desert Quandong Chutney: Great with wafer crisp breads for morning tea. Also use on the side with meals, with samosas, currys and anywhere you would like a fruity, spicy and rich flavoured chutney. Well suited to game meats such as kangaroo.

From "Disaster Bay Chillies"

A concentrated blend of hot and mild chillies in a foundation of fresh ginger, garlic and curry. A lively sauce with a wonderfully rich flavour, use it as a powerful addition to casseroles and sandwiches or smother it over steamed rice and vegetables.

Best in Category - US Chilli Awards, New Mexico, 2003.

Heat rating – 6/10
Volume – 250ml
Ingredients - Chillies (Big Jim, Cayenne and Jalapeno), fresh carrots, onions, fresh garlic, fresh ginger, malt vinegar, vegetable oil, cane sugar, water, Indian spices, salt.

It is so versatile – brush as a marinade on leg of lamb; add to casseroles and gravies for richness; this makes everything cooked on the bbq taste better than you can imagine.

Excellent as is or you can deglaze your pan with it.

From "Disaster Bay Chillies"

A distinctive sauce displaying the pungency of wood-smoked Jalapeno chillies, traditionally called Chipotles (chip-ote-lays) and smoked fresh garlic. A perfect condiment for grilled and barbequed meats, in seafood marinades and anywhere the flavour of authentic wood smoking is required. Try it in your Bloody Mary!

Gold medal winner - Great Taste Awards, UK, 2003.

Heat rating – 7/10
Volume – 250ml
Ingredients - Fresh organic tomatoes, freshly smoked organic Jalapeno chillies, onions, lemons, smoked garlic, malt vinegar, treacle, vegetable oil, black strap molasses, brown sugar, salt.

From "Disaster Bay Chillies"

Aromatic and richly concentrated, this zesty chutney will add a touch of India to everything you cook and deliver depth and intensity to fresh salad sandwiches or piping hot pasta.

Ist place, four years running (2001 - 2004) - National Chilli Festival, Australia.

Heat rating – 3/10
Net weight – 325gms
Ingredients - Fresh organic tomatoes, organically grown chillies (cayenne, manzano and jalapeno), malt vinegar, fresh ginger, fresh garlic, vegetable oil, cane sugar, black mustard seeds, cumin, tumeric, salt.

This French pâté doesn't need refrigeration.