It's the butter and salt that make a salted caramel bon bon so delicious. The better the butter, the better the caramel. The sea salt flakes give the bon bon the perfect rounded finish. These are melt-in-your-mouth caramels, made by hand with Pepe Saya Cultured Butter and Olsson's Sea Salt by Adora in Marrickville NSW.
It's the butter and salt that make a salted chocolate caramel bon bon so delicious. The better the butter, the better the caramel. Enrobed in milk chocolate and then sprinkled with Olsson's sea salt flakes, giving the bon bon the perfect rounded finish.
These are melt-in-your-mouth caramels, made by hand with Pepe Saya Cultured Butter and Olsson's Sea Salt by Adora in Marrickville NSW.
Loose Butter, as many butters that make up 2.5kg. Cut and Label to order. It is perfect for restaurants that want to cut the butter to their size. Comes with 250 pepe Pepe Saya Tabs as seen in the picture.
Size: 180-200g logs with Pepe Saya tabs.
Ingredients: Cream (from Pasteurized cow’s milk), Culture.
Pepe Saya’s Cultured butter has a minimum of 85% fat content. Nutritional Information: Energy: 3100 Kj/100gm, protein: 0.6 gm./100gm, total fat: 83.2gm./100gm, saturated fat: 54.7gm/100gm, carbohydrate: 0.7gm/100gm, sugars: 0.7gm/100gm, sodium: 9mg/100gm.
Ghee, is clarified butter, which has been simmered until the milk solids separate, it is then caramelised over a low heat, the liquid gold which remains is passed through a muslin cloth to remove any impurities and then bottled.
Ghee is a favourite of those with intolerances to lactose or casein as it contains less than 1% of either of those potentially inflammatory substances, it has numerous holistic applications, can be stored without refrigeration for long periods of time, and is excellent for cooking with its high smoke point of 230c.
Pepe Saya Ghee is derived from their unsalted cultured butter, the finished product produces an extra special nutty flavour.
It is made with my Mother's recipe using Pepe Saya Cultured Butter, free range eggs and local lemons.
I remember as a child always having a jar of lemon curd, or lemon butter as I called it, in the fridge.
Sensational on fresh bread, as a filling for a tart or cake, or just enjoy by the spoon.
Maple butter is made by rolling Pepe Saya Butter in vanilla bean, then sinking it in 100% pure Canadian maple syrup.
The soulmate to a stack of buttermilk pancakes or waffles.
Passionfruit curd is made with our cultured butter, free range eggs and local lemons & passionfruit. It is a jar of buttery, tropical, tangy deliciousness.
Perfect smeared on fresh crusty white bread, dolloped on your pavlova, in a Victoria Sponge, to fill a tart or just by the spoon.
Pepe Saya butter is made from Single origin creams from grass fed cows that are procured from Allansford, Victoria, Hunter Valley & Picton, NSW – The two creams are not mixed together – each batch of butter is from a single origin (a particular farm) – the batch number marks where the cream originates from.
The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.
Size: 200g
Pepe Saya cultured butter that has been carefully smoked by Pino’s Dolce Vita in Sydney with their signature wood blend.
Perfect tossed through pasta, rested on a steak, melted on a corn cob, stirred through a risotto or simply spread on bread.
Pepe Saya butter is made from Single origin creams from grass fed cows that are procured from Allansford, Victoria, Hunter Valley & Picton, NSW - The two creams are not mixed together - each batch of butter is from a single origin (a particular farm) - the batch number marks where the cream originates from.
The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.
Size: 225g
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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