Mint Jelly | Peter Watson Paella enjoy on a biscuit with

enjoy on a biscuit with camembert

Parma can support sautéing while retaining its distinct taste

Each barrel has to be filled with curd by hand and after the cheese has been removed

marinated in blended Australian Extra Virgin Olive oil

also known as tenderloin is all grass-fed and pasture-raised

Mint Jelly | Peter Watson Paella enjoy on a biscuit withPeter Watson was born into a family where the rhythm of the seasons dictated the cycle of life making jam, bottling sauce, preserving fruits and vegetables in season. It continues to this day. A classic condiment for roast and grilled lamb. Also good with pork and roasted vegetables. Peter Watson makes his Mint Jelly on a base of apple with malt vinegar and plenty of mint. Also a wonderful condiment to cheese.