Delicious, robust flavours. Enjoy alone or serve with our finger foods, salads or meals. Gluten free and vegan options available. No added sugar, artificial sugar substitutes, additives or preservatives.
Traditional Greek tangy dip of fish roe blended with SA olive oil and pure fresh lemon juice.
Try it smothered on rustic bread with smoked salmon. Dollop on hot steamed baby potatoes.
200 gm
Flavoursome dip of slow-roasted eggplant blended with garlic, vinegar and SA olive oil.
Try it with barbequed meats, or with roasted veg and mixed greens.
Vegan.
200 gm
This rich and creamy garlic dip packs a punch. Traditional recipes use potato – we make it with almond meal, bread and garlic. Not to be eaten on romantic dinner dates.
Try it with steamed fish, boiled beetroot or fried eggplant and zucchini. Tina loves to eat this with bakaliaro (cod fish) and wild bitter greens.
Vegan.
200 gm
This skordalia is a Kitchenhand classic. Fresh beetroot blended with olive oil, (lots of) garlic and vinegar. Its vibrant purple colour will excite any salad dressing or cheese platter.
Try it smeared on a plate underneath beef fillet and veg.
Vegan.
200 gm
Chunky and zesty. A modern take on the traditional dip. Made of crushed chickpeas and sesame seeds blended with South Australian olive oil, fresh lemon juice and garlic.
Try it drizzled with extra virgin olive, parsley and a dusting of sweet paprika. Serve with warm flatbread, and just about anything else.
Gluten free, vegan, contains sesame.
200 gm
Flavoursome, spicy, and robust. Red capsicums blistered over open flames, blended with crumbled feta, olive oil, chilli and fresh basil leaves.
Try it as the base of bruschetta and top with fresh tomatoes and basil. Or toss through hot pasta for an easy sauce.
200 gm
Feta cheese blended with olive oil, oregano, pan-roasted coriander & cumin seeds and touch of chilli.
Try it mixed in with mashed potato or cauliflower. Add to salad dressings, with a touch of apple cider vinegar and extra virgin olive oil.
Gluten free.
200 gm
New to the range. Creamy, sweet roasted pumpkin blended with spices, tahini, raw cashew, fresh lemon, garlic, salt and cumin.
Try it with raw carrot and celery sticks.
Gluten free, vegan, contains sesame.
200 gm
New to the range. Charred and roasted eggplant blended with tahini, South Australian olive oil, fresh lemon. garlic, cumin and sesame seed. The flavours of the middle east shine.
Try it with falafels, pickled veg and fresh tomato.
Gluten free, vegan, contains sesame.
200 gm
