Coming events - 2016

Have you ever experienced a “food moment”........ of unexpected pleasure?


Before we started our food adventure as caper producers, we often enjoyed a pasta dish - Linguini with smoked salmon, peas and vodka - which I enjoyed preparing, partly because it was so 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 available capers were imported and preserved in vinegar or brine. I found them quite addictive whereas Barry would sideline his share or move them onto my plate. It wasn’t until 2007 as we started to process our own using a “dry salt” method that we 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 a seismic shift in perception, there is an explosion of flavours

- of salty, floral, and fermented mustard notes.

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

KOLOPHON capers are grown sustainably in the  RIVERLAND... clean and fresh, with real caper flavour.

Our caper patch is located 10 kms west of Berri in South Australia’s largest fruit-growing region.


KOLOPHON

the

finishing touch”

capers.com.au

Barry Porter and Helen Jones

Kolophon’s pickledcaperleaves retail in Adelaide, Brisbane & Melbourne.....

Did you know.....

Our capers were listed in the Top 5 South Australian food products by the Sydney Morning Herald In October 2010.

Riverland Farmer’s Market

Saturday - 7.30 am to 11.30am

Berri Senior Citizens’ Club Rooms,

off Crawford Tce

LATEST NEWS... it’s all about the leaves!

You can meet us on face-book.


delicious Magazine Produce Awards - 2015

National Finalists - Kolophon Caper Leaves

Three years as state winners & National finalists; our 2015 Kolophon caper leaves are the best yet!

Sydney Royal Fine Food Show - 2015

GOLD medal - awarded to Kolophon Caper Leaves

The leaves have been a real labour of love for the last four years. We are thrilled to bits.

Restaurants - 2015

The Fat Duck - Melbourne

Heston Blumenthal’s “pop-up” restaurant at the Crown Complex used our caper leaves during its six month stay in Australia and expressed interest in using  them in Britain too.

Melbourne’s “Hellenic Republic” continues to promote and use Kolophon’s caper leaves in their mediterranean inspired dishes.

Welcome to our web-site

GOLD

See what

“All Stars” Master Chef Winner

  Callum Hann

cooked up at our place...