Sosa Agar Agar Tasty Tapas Serve topped with some of

Serve topped with some of our Julie Le Clerc Arabian date chutney

Our ‘From Our Kitchen’ range is made in small batches in our Mount Eden kitchen under the leadership of Executive Chef Kate Fay

Nduja is traditionally used with fish and shellfish

this Paprika is smoked slowly over a low flame for several days intensifying its flavour and colour

the Pallina jug mimics the finest crystal and has a capacity of two litres

Sosa Agar Agar Tasty Tapas Serve topped with some ofDescription Sosa agar agar is a vegetable gelatine that allows you to gel any liquid, turning it into a jelly that can be served either hot or cold. Its gelification takes place at approximately 40C. It resists heat (70 80C), but not freezing. Sosa agar agar is thermo reversible. In acid mediums it gels less. Gelatine not very elastic. Mode of Use: Mix with cold liquid and heat to boiling while stirring. Gelation is obtained when the mixture is cooled