Ever experienced a “food moment”... of unexpected pleasure? Long before we became caper growers, I discovered a pasta dish - Linguini with smoked salmon, peas and vodka that listed capers as a minor ingredient. I made them a major ingredient - by just using more!

The only capers available were imported, preserved in vinegar or brine, and while I liked them, Barry did not. As we began to process our own capers in 2007, using a “dry salt” method, the amazing “true” caper flavour of an eminently more exciting product became apparent, right on our back doorstep!  Imagine....

     a handful of lightly- rinsed, Kolophon capers pickled  

       in Murray River salt, sprinkled liberally over  pasta tossed in

      creamy, garlicky sauce, chunks of diced smoked salmon, garden peas and a dash of vodka to stimulate the taste buds....

    (some moments later)

  In what can only be described as an explosion of flavours,

    a sensory “hit” accompanied by a seismic shift in perception gives way to salty, floral, and fermented mustard notes.

       We  are hooked, there and then ...