5 Ways to Use Pukara Estate Fruit and Wine Vinegars

Pukara Estate makes a range of sweet fruit and wine vinegars in the Hunter Valley, NSW. They are thicker and softer than an ordinary vinegar, so you can use them as a glaze or drizzle as well as in dressings. Here are five easy ways to use them.

1. Red Wine Liqueur Vinegar glaze for Christmas ham

Mix 125ml Pukara Estate Red Wine Liqueur Vinegar with 2 tablespoons Dijon mustard and 2 tablespoons honey. Score the ham, brush on the glaze and bake at 180°C, brushing again every 15 minutes until sticky and golden. The same glaze works on beef skewers.

2. Guava, lime and coriander dressing for oysters and prawns

Mix 2 tablespoons Pukara Estate Guava Vinegar with the juice of half a lime and a little chopped coriander. Spoon over freshly shucked oysters, cooked prawns or sashimi just before serving.

3. Pomegranate and rosemary lamb

Mix 3 tablespoons Pukara Estate Extra Virgin Olive Oil, 2 tablespoons Pukara Estate Pomegranate Balsamic Vinegar and a tablespoon of chopped rosemary. Marinate lamb for at least an hour, then grill or roast. Drizzle a little more vinegar over the lamb to serve, or over roast beetroot and eggplant on the side.

4. White Wine Liqueur Vinegar salad dressing

Whisk 3 tablespoons Pukara Estate Extra Virgin Olive Oil with 1 tablespoon Pukara Estate White Wine Liqueur Vinegar, a pinch of salt and some pepper. Because the vinegar is pale, it won't stain delicate leaves. Try it on a green salad, a potato salad or with fish and chicken.

5. Peaches and ice cream

Slice ripe peaches, drizzle with a little White Wine Liqueur Vinegar and serve with vanilla ice cream. It is a quick summer dessert.

The basic ratio

For any of these vinegars, a simple dressing is 3 parts olive oil to 1 part vinegar. Add salt and pepper to taste.

Shop the range

• Red Wine Liqueur Vinegar
• White Wine Liqueur Vinegar
• Pomegranate Balsamic Vinegar
• Guava Vinegar
• Extra Virgin Olive Oil

See the full Pukara Estate range.