• Make into a Vinaigrette (4 parts Olive Oil to 1 part Vinegar) or use directly as a salad dressing.
• Sprinkle over desserts, especially halved strawberries. Terrific on all cold meats - especially those with preservative.
• Delicious on avocado, all fruit, fresh asparagus & green beans.
• Use in place of pineapple on a ham steak. Use in place of Balsamic and is only half the price!
• Makes a refreshing drink. (1 finger of vinegar, ice & top-up with soda, tonic or lemonade)
• Makes the best marinade. Add 2 tbsp (30cc) to water when poaching eggs.
• Use instead of malt vinegar when cooking corned beef. Sprinkle over Yorkshire Pudding.
• No fat, animal products, fish products or nuts. Gluten Free - made with Wine Vinegar.
• Requires no refrigeration but keep in a cool dark place. Low sodium - 16mg/100g.
This is one of those items that is versatile, with many uses, and so is always a valuable item to have on hand. The fact that it dose not need to be refrigerated makes it even handier.
I enjoy a bit of a kick with my salads, so I would generally use a balsamic vinaigrette, as it provides quite a punch. But when this arrived, I suddenly realised that I had no idea what the difference between a vinegar and vinaigrette is. A little bit of online research taught me that vinaigrette is just the vinegar, with oil (usually a 1:4 ratio of vinegar to oil) with some garlic and additional herbs and spices.
Knowing that many vinaigrettes may use rather cheap and unhealthy oils, the ability to be able to choose my own brand/flavour/quantity of oil is very appealing to me. With a simple leafy salad, a quick splash of the vinegar and some light olive oil created a very sweet flavour that I love.
It is a very thin liquid, so it has to be added right at the end, or at least mixed before serving, otherwise it will have a tendency to collect at the bottom. Instead of combining with oil, you could instead add some cranberry sauce or pomegranate jam, so create a thicker texture that will cling better to the salad pieces, and works well just as a simple dip for chopped carrots and celery etc.
I look forward to experimenting with this product (perhaps using as a base for a rich berry sauce to compliment my crumbed chicken breast)
We are big salad eaters here so have tried a lot of different dressings to change things up and raspberry vinegar is one of my all time fav's. I have never tried any of Sids sauces before so was quite excited to give it a try for the first time and I wasn't disappointed the taste of this low sugar raspberry vinegar is quite exquisite. We have had it with our salads a few nights this week and I have to admit I half drown my salad in the dressing so I have more dressing that salad!
I was quite glad it was low sugar as it was sweet enough for my liking anyway and anyway I can cut down on the sugar in my diet is a bonus really. You still get a sweet raspberry hit but you can really taste the tang of the vinegar at the same time which is really refreshing. I think this suits many different salads we have had it with plain garden salads with some lettuce and tomato a couple of times and it has worked really well.
The other salad I made was a roasted kumara and pumpkin warm salad and I drizzled it with some of the raspberry vinegar and some olive oil and topped with feta and it was delicious. Looked really colourful too as it stained the feta a brilliant pink which makes for a more exciting interesting looking dinner, when you are watching your weight it is nice to have food that looks good as well as tasting great so love this dressing it certainly makes things look and taste good.
I would like to try it with some beetrot I love beetroot and I think the raspberry vinegar would be nice with roasted beetroot but I couldn't find it at my supermarket this weekend so this is on the cards to try one day soon. Was very impressed with this and don't want my bottle to run out!
I have never personally tried anything outside the square, so it was really exciting to be selected to try the Sid's Sauce range, as it requires a little bit of creativity when putting food items in use. No more old fashion meat, veg and tomato sauce .
I have three children, sometimes they are more than happy to try something new and sometimes not so much. For two of my three children this was a not so much time, but miss six was more than happy to put her hand up to try this. And she loved it too, which I must admit surprised me. I actually thought the tartness of it might have been to much for her, but I was wrong.
However what surprised me the most was my husband. This is a man who IS your old fashioned watties tomato sauce guy. No need to try any other kind of condiment because tomato sauce goes with EVERYTHING in his eyes. Yet here he was sitting at the table praising this raspberry vinegar, and not just standard praise either...but high praise! Perfect flavour, perfect thickness, perfect colour, perfect smell, never mind the fact it has raspberry on the label and he despises raspberries
For me personally I enjoyed this but I preferred the Honey Mustard. But you definitely know something is right about a product when it converts a typical no frills kiwi guy. Two thumbs up for this one :)
Random listing from 'Food'...
As well as bringing you a fine range of hand-crafted, artisan pastas, Pasta mia also bring you a range of beautiful sauces to complete your dishes.
Crafted in New Zealand with local & imported ingredients.
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