For those who like a bit of hotness with a lot of flavour, we have mixed our macadamia nut oil with the oil from Tasmanian pepper leaf. The oil has then been balanced with the flavours of native mint and lemon myrtle. The blend has a smooth peppery taste and is suitable for salads, as dipping oil or drizzled over pasta, stir fries and red meat.
Silver Medal Winner
2007 Sydney Royal Fine Food Show
2009 Royal Melbourne Fine Food Award
Bronze Medal Winner
2008 Mudgee Fine Food Show
2006 Sydney Royal Fine Food Show