A. Dad's Christmas Dip Tin

Our online shop will close on Tuesday 10 December for our Christmas and pre-harvest break. Taking FINAL order now. We will re-open in January 2025. 
Recently we were asked to curate something special. Something that pays homage to our centenary old family orchard; a unique gift that is a cornucopia of artisan Riverland produce.

In making this happen we have been able to celebrate so many collaborations with other Australian Artisan producers and creators.

We have capacity to make only FOUR more of these Christmas treasure troves for dispatch next week. A curation of 15 Artisan gifts from our hearts, hands and land to you. 

Presenting Dad’s Christmas Dip Tin

1.     Dad’s vintage Dip tin. These perforated tins have become vintage collectibles, valued for their role in the traditional methods of producing dried fruits like sultanas and raisins. These are also very precious originals of the Heward Family. Dad has assured me that this allocation will be my only one, so I won’t be offering this piece of Heward history again.
2. Nothing beats opening a Traditional Christmas Biscuit Tin. We have filled ours with two pieces of the intensely rich and spiced Pioik Paneforte. Pioik have combined our dried quince, pear, apricot, peach, with almond, pistachio and hazelnut and honey. Each 240g piece is then portioned into eight; and
3.  Zynski Bakes’ Christmas biscuits three ways (9 biscuits in total) including:

• Fig Drop Cookie: Zynski Bakes' signature sugar cookie perfectly buttery and crisp, and filled with fig and honey paste. 
• Blood Orange & Cranberry Cookie: Inspired by the festive season, this cookie bursts with the vibrant flavours of blood orange and the tart sweetness of cranberries. Finished with white chocolate and berry powder.
• Sticky Quince Chocolate Crackle Cookie combines the richness of chocolate with the subtle, fruity undertones of our sticky quince syrup. The result is a cookie that’s soft, fudgy, and oh-so-decadent.

4.  Bridget Bodenham has made us the most beautiful, lidded (ceramic) Salt Caddy. We have filled these with our very fragrant Fig leaf salt. We have dried our fig leaves and blended with Murray River Pink Salt Flakes. This seasoning is versatile and can be used to enhance flavour and a touch of green, earthy notes to your dish. Salt comes in a bag, Ceramic caddy is gift wrapped.

5. Chef Anthony Cresp from the award-winning Riverland restaurant Temperance has created for us Quince Jellies. These wonderful sweets sparkle like sugar-encrusted jewels in French pâtisseries tempting generations of adults and children alike.  We have used our quinces to give a great sweet-tart balance. Packed in sugar in a jar, presented in a gift box.

6. Fig and Cherry Nutty Granola: We have partnered with South Australian producers Fodden to bring you our first ever granola. Using Fodden’s Nutty Granola including organic rolled oats, pepitas, sunflower seeds, almonds, coconut extra virgin olive oil, we have complimented this with our white Smyrna sun-dried figs and Riverland dried cherries. 500g bag.

7. Our Singing Magpie Tea Towel: Luxurious cotton/linen tea towel featuring an original photographic print of our produce from the wonderful Tilly Pamment. Designed with functionality and aesthetics in mind, this piece can be used either as an art print or working tea towel. We have four different prints which will be packed randomly in each Dip Tin, you can see the prints online. Printed and made with care in Australia. 47cm x 65cm.
8.     Singing Magpie Honey Comb: This is the first time we can offer you honey comb from our flow hive. I’m hoping it’s not the last, but with the movement of varroa mites across Australia I’m not certain of the future of small honey producers. It’s a total pleasure to be able to share this with your this season. Presented in a jar, boxed, gift wrapped.
9. Sticky figs baked in fig leaves: This is our take on the traditional Calabrian fig ball and it’s such a labour of love. Our figs are marinated for months in sticky quince syrup, then minced and mixed with citrus powder. We shape them, hand wrap in new season fig leaves and slowly bake them. The result is a deliciously rich figgy delicacy that you simply cannot get anywhere else in the world. Gift wrapped in a box.

10.  Fig and Quandong Chutney: I have a very favourite recipe from Warndu Mai's Good Food cookbook called Fig and Quandong chutney. The tart flavour of the quandongs complement beautifully with the sweetness of our sticky quince figs. Boxed, Gift wrapped.

11.  Hoshigaki: The very last of our 2024 produce. Made from locally grown Riverland persimmons, hand-massaged and air-dried over several months to create a delicately sweet and chewy delicacy. These one-of-a-kind treats are a traditional Japanese artisanal fruit, known for their rich flavour and tender texture. Boxed, Gift wrapped.

12.  My homemade Clementine Syrup: Such a versatile decadent syrup. Beautiful to mix in your Summer drinks or to drizzle over desserts. Or take a turn and use to flavour your salad dressings or barbecue glazes. Bottled, and boxed.

13.  Fig, Quince and Almond roll: Paired with our diced White Smyrna figs is AlmondCo Riverland almonds, Murray River pink salt flakes, citrus and our sticky quince syrup, in the most wonderful combination. Rolled into a log, it's easy to slice and perfect for your next platter. Each roll has been vacuum sealed and then gift-wrapped. Approx 200g.

14.  Apricot and Young Berry Jam: I thought I would try this somewhat unusual mix of fruit- apricots and young berries into a jam. My goodness the flavours go so well, note this is a runny jam but just perfect to spread on your jam. Boxed, Gift wrapped.

15.  Our little tin of Candied Almonds and Pecans: What a way to finish with a beautiful snack sized keepsake tin of candied Riverland Almonds and Pecans. So, so moreish I’m wondering if next year these deserve a much bigger dedication. 

GST included, Free Shipping across Australia. Note this gift comes packed in a large box approximately 8.5kgs. 
All dip tins will be dispatched by 16 December 2024.

Storage

Pioik PanForte: up to two months if wrapped tightly in plastic wrap and kept in a cool, dry place away from direct sunlight.
Zynski Bakes’ Christmas Biscuits: Keep in a cool dry place. Will last up to 6 weeks.
Fig Leaf Salt: Store out of direct sunlight in your lidded ceramic storage caddy.
Quince Jellies: Store in the glass jar provided covered in sugar. Replace the sugar of it starts to absorb moisture. Keep refrigerated if it gets humid. 
Fig and Cherry Nutty Granola: Their pouches has an airtight seal, so these are perfect. Or you can transfer it to an airtight container of your choice.
Fig and Quandong Chutney: Keep jar in the fridge after opening.
HoneyComb: Store in the glass jar provided, beware of ants.
Sticky figs baked in fig leaves: Refrigerate upon receiving.
Hoshigaki: Store in an airtight container or frozen especially once the temperatures rise.
Homemade Clementine Syrup: Store out of direct sunlight, beware of ants.
Fig, Quince, and Almond Roll: Store your roll, sealed in the fridge after opening.

Ingredients

Pioik PanForte: Almond, hazelnut, pistachio, apricot, prunes, sultanas, candied citrus, figs, quince, pear, peach, spelt flour, cinnamon powder, black pepper, sugar, honey.
Zynski Bakes’ Christmas Biscuits: Chocolate Crinkle: Butter, sugar, brown sugar, egg, quince, pure vanilla extract, flour, natural cocoa powder, baking soda, salt, chocolate chips. CONTAINS GLUTEN, EGG, DAIRY. Fig Drop: Flour, butter, sugar, egg, fig, honey, pure vanilla extract,  custard powder, baking powder, salt. CONTAINS GLUTEN, EGG, DAIRY. Citrus Shortbread: plain flour,  sugar, unsalted butter, vanilla extract, dried cranberries, orange zest. CONTAINS GLUTEN,  DAIRY

Fig Leaf Salt: Murray River Salt, Dried Fig Leaves.
Quince Jellies: Quince juice, pectin, sugar, liquid glucose, lemon juice
Fig and Cherry Nutty Granola: Organic Rolled Oats, Organic Rice Malt Syrup, Dried Figs, Dried Cherries, Insecticide-Free Almonds, Extra Virgin Olive Oil, Sunflower Seeds, Pepitas, Organic Shredded Coconut.
Fig and Quandong Chutney: Australian dried figs, Quandongs, apple cider vinegar, malt vinegar, brown onions, brown sugar, honey, ginger, Quince Syrup (quince juice 41%, water 41%, sugar, lemon), salt, cardamom seeds, pepperberry, anise, myrtle. 
HoneyComb: Honey comb from our personal hive.
Sticky figs baked in fig leaves: Australian dried figs, Fig leaves, Quince Syrup (quince juice 41%, water 41%, sugar, lemon), citrus powder. 
Hoshigaki: Sun dried Australian Persimmons
Homemade Clementine Syrup: Clementine juice, sugar.
Fig, Quince, and Almond Roll: Australian dried figs (>76%), almonds, citrus powder, lemon juice, Sticky Quince Syrup (Quince juice (41%), water(41%), sugar, lemon), Murray River Pink Salt Flakes, potassium sorbate.
Almond and Pecan candied nuts: Almonds, pecans, sugar, egg white, cinnamon, pepper.

Allergen warning
Almonds, pecans, egg and egg white, potassium sorbate, flour.

Our products are made in an environment where lots of other lovely products containing eggs, sesame seeds, soy, tree nuts and gluten are made and, therefore, may contain traces of these allergens.