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Our oversize but perfectly edible caper berries, which we hand pick, then wash & cure in a brine using Murray River Salt.
The cured caper berries are then used to create small batches of relish, using our own recipe, which was given the nod by the renowned Australian chef Mark Best when he hosted a Tasting Australia dinner in Loxton in 2022 using local Riverland produce.
An amazingly versatile relish, which can be used on anything from homemade hamburgers to scrambled eggs or seafood.
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