Culina Market

Apricots, Australia

Best grown in regions that have cool winters instead of heavy frosts, apricots are mostly harvested in Victoria and other southern Australian states. This small velvety-skinned fruit has a medium to firm consistency with a sweet or tart, depending on its variety. Its exterior ripens into shades of yellow to orange, with an occasional blush of red on the side from exposure to the sun. With a juicy bite, they make for the perfect energy boost to get through the day.

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Black Truffle, Périgord, France

This black diamond of the Provence, also known as the "Périgord truffle", is one of the most prized and can grow up to the size of an apple. Its skin presents pyramidal scales and the color of its flesh goes from grey to black with thin white veins when mature.

An iconic name in the world of truffles, Plantin products are well known in the fine dining scene, and used by many Michelin starred chefs in their creations, as well as highly appreciated by food connoisseurs.

This black winter truffle adds a heady perfume to any dish and can be shaved generously over pastas, scrambled eggs, salads or roasted potatoes. To elevate your butter, grate some Plantin truffle and mix with softened butter – use this truffle butter on top of grilled steak or simply spread it on warm baguette and enjoy!

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Cherries, Australia

Australia’s quintessential summer fruit that’s well loved for its delicious flavour and recognised by its beautiful ruby red hue, cherries have been cultivated in New South Wales since the late 1800s. With cherry season lasting only 100 days, they are always a welcome snack at any summer picnic and festive feast. Jam packed with antioxidants, vitamin C and potassium, it’s no wonder they are a staple of the season.

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Nectarines, Australia

Dubbed the ‘Nectar of the Gods’ for its highly aromatic and juicy flesh, nectarines are one of Australia’s most in-demand fruit for export. Rich in phytonutrients, their skins come in shades of red and yellow, or red and white. When the flesh separates easily from the stone they’re known as freestone varieties, when the flesh adheres firmly to the stone, they’re known as clingstone varieties. Taste the high quality of nectarines yielded from Australia’s clean environment and ideal climate.

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Peaches, Australia

A juicy tangy-sweet peach is a glorious summery pleasure. Yellow peaches have deep yellow skin with a pretty red or pink blush, and golden yellow flesh, which is more acidic than the white variety. The tartness mellows as the peach ripens and softens. Stone fruits like peaches are a rich source of vitamins A, C and E alongside dietary fibre and potassium.

Serve grilled peaches with whipped cream, or prepare a peach crumble or tart topped with vanilla ice cream. You can also add luscious slices to salads or make a peach chutney. When choosing peaches, make sure they don’t have bruises or overly soft spots.

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Vacherin Mont d'Or, France

Often referred as the "holy grail of raw milk cheeses", the Vacherin Mont d’Or is truly a spectacular cheese. This artisanal pale yellow soft rich cheese is made from cow’s milk in France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a greyish-yellow washed rind.

Mont d’Or is a seasonal cheese with an AOC certification available from October to February. As the cheese is so soft and almost liquid after maturation, it is ripened and wrapped with a spruce bark, which adds a welcome woody note to the cheese. Packed in a characteristic spruce box, when matured, the cheese is full flavoured, slightly acidic, and is often served warm in its original packaging and enjoyed like a fondue. Once you pull a warm one out of the oven, and start eating it, it’s impossible to stop.

Retail price: Kindly approach our Culina Market Manager for more details.