Everyday – Public - Flipbook - Page 91
C O N S E R VA S D E C O M B A D O S – B A R R A N T E S , S P A I N
PRICES ARE SUBJECT TO CHANGE
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Squid in Olive Oil
Octopus in Olive Oil
Tuna Belly in Olive Oil
Calamars à l'Huile d'Olive
Poulpe à l'Huile d'Olive
Ventrèche de Thon à l'Huile d'Olive
These super tender tiny squid make a
great ‘tapa’. Simply place the
can in hot water for 5 minutes and
serve with crusty bread and a glass of
Albarino.
Galicia is famous for its pulpo, or
Galician octopus and is a favorite tapa.
The pulpo is tender and delicious. Serve
hot, sprinkled with a touch of smoked
paprika. Perfect with a crisp white wine.
The tuna belly, or ventresca de bonito,
has long been considered the best
tasting part of any tuna. These fillets are
extremely tender with a mild buttery
flavour and are best served on a freshly
sliced baguette.
12 x 111g | SRP: $19.99
12 x 111g | SRP: $19.99
12 x 111g | SRP: $21.99
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Yellowfin Belly in Olive Oil with
Piquillo Peppers
Mackerel in Olive Oil
Small Sardines in Spicy Oil
Maquereau à l'Huile d'Olive
Petites Sardines à l'Huile Tournesol Piquante
Slow roasted fillets, hand packed and
bathed in olive oil. Blitz these fillets
in the blender with English mustard,
crème fraiche, cayenne and lemon juice
to make a delicious spread.
Harvested in small batches from the
cool waters of Northern Spain, these
are tender and mild sardines marinating
in a spicy oil for a bit of bite. Serve with
crusty bread or stir into a pasta dish.
Ventrèche de Thon à l'Huile d'Olive aux
Poivres Piquillos
12 x 115g | SRP: $12.99
12 x 115g | SRP: $12.99
12 x 111g | SRP: $16.99
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The tuna belly, or ventresca de bonito,
has long been considered the best
tasting part of any tuna.
P L A N T-B A S E D
D O V E TA L E FAV O U R I T E
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