You may remember last month I reviewed the very tasty LiraH Caramelised Raspberry Vinegar, which "oomphed" my salad dressing quite nicely. Sadly, I was then informed that the good folk at LiraH no longer make this gourmet delight and I have to admit that when I heard this my little heart sank just a bit. BUT all is not lost, as what LiraH still creates is a Caramelised Strawberry Vinegar which I was assured is every bit as delectable as its raspberry cousin. Is it though? Let's find out.

The Caramelised Strawberry Balsamic is made in the same way as the Caramelised Raspberry Balsamic with no thickeners, no starches and it's perfect for gluten-free cooking.

I thought I'd best sample this first by the spoonful, and I'll be honest- I had about 4. This was just as moreish as the raspberry version, with a great balance of sweetness and tartness. It had a slightly more sour flavour than the raspberry balsamic, which actually works really well to balance any sweetness in whatever you may choose to serve it up with.

Seeing as I used the raspberry version in a savoury dish, I thought I'd mix it up a bit and make the most of this strawberry balsamic in a sweet concoction. The guys at LiraH swear by their strawberry balsamic drizzled on vanilla ice cream, so I've gone one up and dished it up with pancakes served with fresh berries, banana and natural greek yoghurt. Usually when I make this, I glug maple syrup all over it and then fight a sugar high for the next couple of hours, but after this tasting I think I will change my ways.

Even though I had already sampled the strawberry balsamic, I still felt a touch odd drizzling what is ultimately vinegar on my pancakes, but I am so glad I did. Sticky, sweet and a touch sour, this balsamic made my homemade breakfast stunning. It really is amazing what you can create with a few good ingredients, and adding this caramelised strawberry balsamic really took this dish up a notch.

There are a bunch of other caramelised balsamic flavours available from LiraH including apple balsamic, blackcurrant balsamic, lemongrass balsamic, ginger balsamic and if that's all getting a bit too fruity for your needs, there is a good old plain balsamic on offer too.

Website: LiraH
Facebook: LiraH

I like to consider this a bit of a classy blog, taking about fine food and wine. I like to think people like you read articles on this site while sipping a nice cup of earl grey listening to some art house music with the scent of home baked bread in the air. Well, no longer can I imagine this now that I am reviewing this gem of a product- and I call it that largely from its ingenious marketing.

Bum Hummers (or pickled onions with chilli and other spices)  reputedly contain 1000 farts in a jar, which may put people off making a purchase, but while some of my friends were traversing around rural NSW, they decided this product was exactly what Australian Foodie needed, and so here we are.

I can't do a review without tasting a product, so despite some initial apprehensions and my husband's protests, taste a pickled onion I did, and they were actually really good!

Rather than just be a typical old onion, the chilli and spice infusion in these Bum Hummers really packed a kick, and would go really well with a crumbly cheddar and smoked ham on a fancy little ploughman's lunch plate.

The hot chilli in these onions made them strangely addictive, and after my eyes finished watering from my first taste, I was well up for another bite! To wash these spicy nuggets down, I'd opt for really good a pale ale such as a Little Creatures or a 4 Pines.

The onions in this jar are locally grown and preservative-free. Created by Riverina Grove, the range of Bum Hummer produce stems far and wide from this humble jar of pickled deliciousness. You can also procure for yourselves a jar of Bum Hummers Chilli Salsa (Fart Starter) or a jar of Bum Hummers Tomato Relish (No Farts in a Jar).

Website: Riverina Grove

Over the weekend I had promised myself just a quick trip to the Brisbane MarketPlace Markets, but as I was on my way out I noticed this gem of a stall and seriously, how could I not stop and stare at these cute-as-a-button cupcakes?

The Brisbane-based Red Velvet Bakery was behind these tasty-looking creations, and the friendly peeps talked me through their cakey creations. On offer were Choc Fudge, Red Velvet, Raspberry & Passionfruit Meringue, Carrot Cake, Sticky Toffee, Cookies & Cream, Rocky Road, and not just plain old vanilla but  Rainbow Vanilla flavours.

These guys also cater to various diets with Vegan Carrot, and Gluten Free & Vegan Chocolate flavours on offer. The cake toppers were beautifully made and were also available for purchase separately for any budding bakers out there. 

Staring at these cup cakes could only satisfy my curiosity so much though, what was really needed was a taste test. As I was on my way to do a market round-up on radio, I thought I'd grab some mini cupcakes to share around the studio.

I initially went for the mini Red Velvet and mini Rainbow Vanilla, but was advised that Carrot Cake was a particular specialty of theirs, so I did a swapsie and walked away with a couple of those to compliment the Red Velvet instead, and they rocked!

When buying mini cupcakes, there's always a bit of a bit concern that they could be a bit dry as their petite size means they cook a whole lot faster than their regular-sized cousins, but these mini cupcakes from the Red Velvet Bakery were moist and divine.

The red velvet had a rich chocolatey taste to them just as they should, and the little carrot cakes were super soft and almost melted in your mouth. I'm thinking I'll have to head back for some of their other flavours...

Facebook: Red Velvet Bakery
Facebook: Brisbane MarketPlace Markets

The end of Summer signals a bit of a change in the types of salads I’m eating to include a bit of Autumn warmth. Last night, I roasted some pumpkin and caramelised some onions to create a more hearty salad to keep me going through the rainy night. Added to this was rocket, fresh basil, avocado, tomatoes, mushrooms and grated parmesan.The key to my balsamic caramelised onions and balsamic salad dressing was (surprise, surprise) an awesome balsamic vinegar, and I found one which took my plain old salad and made it taste out of this world- LiraH’s Caramelised Raspberry Balsamic.

That’s right: Caramelised. Raspberry. Balsamic.

This unique vinegar is like none other I’ve had before. LiraH reduces its usual Balsamic to a sticky consistency and includes a natural raspberry flavour. When I cracked open the lid, I felt like I was in a fresh raspberry field- the smell was amazing. The vinegar itself was already sweet, so while I usually add sugar to my caramelised onions, I had no need to with this product.

The vinegar poured as a thick syrup and would also work wonders pancakes served with vanilla icecream and fresh fruits. Normally I’d be branded crazy for suggesting balsamic on breakfast or dessert, but the sweetness of this Caramelised Raspberry Balsamic would just be a sensational addition to pretty much any meal!  

LiraH operates from a vinegar-making “winery” near the Qld/NSW border, where the vineyards are utilised to make their Verjus. Old oak barrels are used to age their red and white wine vinegars, which goes a long way to explaining why LiraH products are simply stunning.

LiraH has a range of other sweet and dry styles of products as well including: Nebbiolo Verjus, Caramelised Apple Balsamic, Caramelised Ginger Balsamic, Shiraz Vinegar and Sweet Spiced Merlot Vinegar just to name a few. Seriously though, it is hard to go past their range of Caramelised Balsamics, whether you’re a sweet of savoury person.

Website: LiraH

Cake is one of the best treats out there, but a whole slab of cake can be a bit much. Cupcakes are a great smaller-version treat, but even better are mini-cupcakes, simply because you can eat through a range of different flavours without expanding the belt notches too much.

I needed to hunt down some cupcakes for a morning tea today, and came across the Cupcake Taste in Graceville in Brisbane's western suburbs.

The shop itself is cute as a button, and is like a fairy's garden filled with lollies and chocolates so is any little girl's dream destination. When I got there I was greeted by garden gnomes around grass-topped chairs and toadstool tables, and I knew I'd be in for a treat with their baked goods.

I had high expectations for the cupcakes from a place called the Cupcake Taste and I was not disappointed. I bought a bunch of mini cupcakes, which at some places can be a bit dried out as they cook so much quicker than traditional-sized cupcakes. The Cupcake Taste nailed these ones- the cake parts were super tasty, light and moist on the inside just as they should be. The icing was perfect too, sweet and fluffy in texture and they were topped with the cutest sweets.

The cookies and cream cupcakes with mini Oreos on top were definitely the number one hit at morning tea, but we also loved, loved, loved the red velvet, triple choc and freckle fantasy flavours (pictured).

Other cupcakes at the shop showed off the beautiful handmade cake toppers which The Cupcake Taste also sells for budding bakers at home. There are also themed cupcakes available to order including housewarming cupcakes with little keys and houses on top. For fun, quirky cupcakes that also taste divine, this little shop really delivers.

Website: The Cupcake Taste
Facebook: The Cupcake Taste

As I get older, the more I come to appreciate the idea that an afternoon cup of tea really needs a biscuit to go with it. For anyone who's met me, this does seem like a ridiculously civilised life observation, but this dainty combo is becoming one of life's simple pleasures that I look forward to when I hit the universal procrastination time of around 3pm.

One biscuit that I've recently become addicted to is Greek Shortbread- not in any way to be confused with the super-floury/buttery English version (in itself an excellent choice to go with your cuppa). I've tried a few different Greek Shortbreads at various markets, but these ones from Miss V Presents blows the others out of the Aegean Sea.

Miss V Presents Greek Shortbread- or Kourabiethes- has just the right balance of crumbly-ness and as it is made from almond meal, it has a lovely subtle nutty flavour. While icing sugar coatings are usually a bit too sweet for me, the light dusting really compliments these toasty biscuits.

Because these biscuits are so good, they did inspire me to power my way through some of Miss V's other creations including Persian Love Cake (full of pistacio-goodness), German Apple Cake (so buttery and delicious) and the amazing Portokalopita- a Greek cake made from filo pastry and orange that is loaded with syrup and out of this world.

Miss V can be found around various Jan Powers Brisbane Markets including the City markets and Mitchelton on the northside. Do yourself a favour and join the civilised movement with one of these creations!

Facebook: Miss V Presents

Perhaps not 100% associated with Aussie produce, this post at least gives you some unique ideas for your quality bacon purchase from places like Slade Point Meat Specialist in Mackay who took out top prize for Australia's best bacon 2013 in a competition run by Australian Pork Limited.

If you are on the hunt for the best bacon out your way, the below list of butcheries are a good place to start as these guys took out APL's top state prize for full rasher and short cut:

ACT: The Butcher Shop & Meatways Butchery
NSW: Kenthurst Gourmet Butchery & Stapletons Meats Gymea
Qld: Slade Point Meat Specialist & Barrits Butchery
SA: Mathies Meat Shoppe & Balhanna Junction Meats
Tas: Sharman's Butchery
Vic: Wattle City Meats & Bertocchi Smallgoods
WA: Princi Smallgoods & Adrian's Continental Smallgoods

We're all aware of traditional uses for bacon such as pairing it up with some eggs and toast for a satisfying breakfast. However, if you've been-there-done-that and fancy some inspiration on what else to do with your tasty piece of cured pork, here are the top ten most creative bacon concoctions.

Nothing is sacred- not even a can of diet coke.

Seen any other bacon delights? Leave a comment and let us know!

Fresh pasta rocks all over store-bought dried stuff, but it can be a bit annoying pulling out your pasta roller and getting all sticky with flour and egg after work for a satisfying bowl-full. This is where CJ's Pasta in Brisbane steps in. I've tried a few ready-made fresh pastas from supermarkets and delis and always come back to this brand- they just do it so well!

While CJ's changes their pasta and fresh, ready-made sauce range regularly, this particular pasta and sauce has stood the test of time and has been around for years. It's their Cantonese Duck Ravioli with their Oriental Stock with Sweet Soy, Onion & Garlic. This combo ends up being an Italian/ Asian fusion, so we added bok choy and porchini mushrooms to the stock for an all-round cracker of a meal.

To say that this is a delicious dinner is an understatement! The duck ravioli is absolutely packed with duck and tastes rich and flavoursome. The Oriental Stock with Sweet Soy, Onion & Garlic is a bit on the sweet side, but compliments the ravioli brilliantly. It's a clear, aromatic broth that is swimming in onion-y, garlic-y goodness. The duck ravioli was $16.50, and stock was $10 which served 3 of us perfectly, so for under $10 each, we dinned on truly restaurant-quality food at home. 

CJ's has a range of other ravioli including Coconut Prawn with Lime Garlic & Shallot; Chicken Brie & Smoked Almond; and Sandcrab with Lemon & Basil. They also conjure up plain egg pasta and gnocchi. On the sauce front, there are eight to choose from including Mushroom with Bacon Roasted Garlic & Parmesan; Roma Tomato with Olive Tapenade & Slow Cooked Onion Confit; and Creamy Tomato with Spinach & Macadamia Nut Pesto. It's hard to stand there and read their menu without drooling onto your lapel.

The team at CJ's makes everything by hand and steer clear of any artificial ingredients, which goes a long way to explaining why their concoctions are so tasty. You can create your own CJ's combo by checking out various delis across Brisbane, or visiting their shop in West End.

Website: CJ's Pasta

While I enjoy a good condiment (evidently from this site), I've not really been addicted to one until I tried this macadamia nut spread from Rainforest Foods. Holy crap- it is good.

The natural macadamia spread is made entirely from macadamia nuts- no added oil, preservatives, anything. It's such a simple idea but has changed the way I eat my morning toast. I did try this with butter as well but it really doesn't need it. The spread is creamy and luscious to taste and is much more subtle than your average peanut butter. It's actually so subtle, I tend to spread it on my toast now as if I were icing a cake.

Another gem of a spread from Rainforest foods is their small leaf tamarind jam. It's nothing like the tamarind you may typically associate with Thai cooking, but is a fruit native to Australia. The jam itself is quite tart and I was a bit concerned it would end up being too tangy. I had some on pancakes with cream and it worked a treat by offsetting the slightly sweet pancakes. If you're wondering with regards to the picture below, I then tried another jam on my second pancake but found it much too sweet after the awesome small leaf tamarind-topped pancake, so I went back to the tamarind jam for my 3rd, 4th and 5th pancakes. 

Rainforest Foods work with local farmers in the sub-tropical hinterland around Byron Bay to create small, sustainable native rainforest orchards from which they produce their delicious spreads. Their range includes Davidson’s Plum Jam, Illawarra Plum Jam, and Riberry Jam which I sampled at the markets and loved its ginger-like taste. These condiments really provide a great way to taste some produce that's native to Australia but that the vast majority of us have never even heard of before.

I stumbled upon these products at the Kelvin Grove markets in Brisbane's northside, but they are available at a plethora of other markets I'm told, and also can be bought online.

Website: Rainforest Foods
Twitter: @RainforestFood1

One of the best things about Christmas is leftover cold meats, and one of the best things about leftover cold meats is the pickle/ relish topping that goes with them. One gourmet option comes from guys over at The Bramble Patch.

I've tried both their Green Tomato Pickle and Red Onion Marmalade and both of these products made my sandwiches something to write home about. Neither of these were ridiculously sweet which is my standard complaint with many condiments.

The Green Tomato Pickle is packed with chunks of real tomato and has a slight peppery taste, which really compliments the natural sweetness of the spread. It also has a slight tartness which I loved. The Red Onion Marmalade is also nicely balanced and let you add a bit of onion to your meal without suffering onion breath afterwards. It's sweeter than the Green Tomato Pickle, but again it's a sweetness distinctly associated with onions, rather than being just randomly sugary. I've served this up with steak which worked brilliantly. 

Both of these products have won bronze-medals at the Hobart Food Awards, which I understood after taking my first mouthful. The Bramble Patch initially started out as a berry supplier but has grown over the years to create over 60 other gourmet delights including jams, sauces, jellies, marmalades, coulis, chutneys, pickles, relishes, pastes, vinegars and what does really excite me-  fortified wines.

While I haven't been out there yet, you can visit The Bramble Patch in picturesque Stanthorpe for a coffee and a sweet treat from their decadent-sounding "dessertery". 

Website: The Bramble Patch