Ever experienced a “food moment”........ of unexpected pleasure?

Before we started our food adventure as caper producers, Barry and I often enjoyed a pasta dish - Linguini with smoked salmon, peas and vodka - which I loved to prepare, partly because it was easy, but mostly because it included capers. They were only a minor ingredient, but I elevated them to a major one - by just using more!

The only capers available at the time were imported and preserved in vinegar or brine. I found them addictive whereas Barry couldn’t stand them and would often sideline his share or remove them....onto my plate. It wasn’t until 2007 when we began to process our own using a dry salt method that we both discovered a very different, and eminently more enticing ingredient, right on our back doorstep.

        Picture a handful of lightly- rinsed, Kolophon capers pickled  

        in Murray River salt, sprinkled liberally over  pasta tossed in a

        creamy, garlicky sauce with diced smoked salmon, garden peas,
        and a dash of vodka....

   (some moments later)

        In what can only be described as a sensory “hit” accompanied

        by an almost seismic shift in perception, there is an explosion

        of flavour - a revelation - of salty, floral, and fermented mustard

        notes. We  are hooked, there and then, .....

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