VINIFICATION Careful selection of handpicked grapes. Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25° C for 15-20 days. Malolactic fermentation in stainless steel tanks. AGEING 24 months total, 18 in French and American tonneaux of 500 lt....
VINIFICATION Carefully picked up by hand. Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25° C for 15-20 days. Malolactic fermentation in stainless steel tanks. AGEING 30% in barrique of 225 litres for 4 months. The rest in...
MEDIUM HOT This North Indian speciality combing aromatic spices with saffron, has become one of India’s most popular dishes. Ideal for making Mattar Panir (curry of peas and fresh cheese)
MILD – The mildest curry paste in the range. The combination of ground almonds, exotic spices and saffron makes a curry fit for a king. Delicious with lamb, chicken, fish or vegetables. Suitable for vegetarians.
Choose a cut of beef, such as gravy beef, blade or round steak that will stand up to long, slow cooking when you cook this mellow Thai Curry. You can also add baby potatoes and peanuts towards the end of cooking. Equally delicious with chicken.
MILD – A subtly fragrant spice blend. Exotic spices combine with the unique tang of Moroccan preserved lemon. Perfect for tagines of lamb, fish or poultry. Server with couscous or rice pilaf. Very mild.
MEDIUM HOT – A spicy but not excessively hot marinade with a base of ginger, garlic and Indian spices. Use for whole poultry, joints or fillets as well as lamb and seafood. Ideal for BBQ or grilling.
MEDIUM Vibrant flavours of fresh Thai herbs and other uniquely Asian ingredients give this curry its wonderfully distinctive fragrance and mellow flavour. A moderate amount of heat with a hint of sweetness.
Equally delicious with seafood, poultry or meat, this Thai curry redolent of galangal, lemongrass, coriander root and kaffir lime, is medium hot. Try it as a curry of duck with lychee and fresh pineapple.
An emblematic product which cannot afford to stray from perfection. The real taste of tradition, unparalleled crispiness and long shelf life after baking.
No requirement for defrosting
Convection oven: 14 min at 210°C, 3 s steam, damper closed
Deck oven: 14 min 230°C (top and bottom), 3 s steam, damper closed
The Château Blanc range includes croissants and pains au chocolat ready-to-bake (pre-proofed and pre-glazed).
Defrosting: 15 min at ambient temperature
Convection oven: 16 min at 180°C, 3 s steam damper closed, 1 min with damper open
Deck oven: 16 min, 210°C (top and bottom),
3 s steam, damper closed and 1 min with damper open
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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