Condiments & Spices

Creamy vegan aioli meets sweet black garlic and truffle aroma — the Margaret River jar that makes hot chips an event.

Balsamic infused with black truffle and black garlic — sweet, sour, umami and earthy all at once, made in small batches in Margaret River.

Dijon mustard deepened with caramelised black garlic and finished with black truffle — smooth, tangy, gently warm and quietly addictive.

Fruity extra virgin olive oil carrying deep black truffle flavour — a scant drizzle turns eggs, pasta, risotto or pizza into the good stuff.

Outback sea salt flakes bathed in Margaret River black truffle — a one-gram pinch that transforms pasta, eggs, steak and even popcorn.