Culina Market
Gariguette Strawberries, France
Available between February and June, this delicious spring strawberry is an old Provençal variety that’s prized by top chefs for its lovely perfume and exceptional flavour that’s reminiscent of wild strawberries.
Shaped like elegant pointed cones, enjoy the delicate sweetness of these berries with a flute of chilled champagne. For a simple dessert, dress them with a light drizzle of balsamic vinegar or serve them with sweetened whipped cream. Not sure what to do with the excess? Make a homemade strawberry jam that pairs perfectly with scones and clotted cream.
Retail price: Kindly approach our Culina Market Manager for more details.
Morel Mushrooms, Turkey
Morel Mushrooms grow in the southern pine forests of Turkey between late February and early June. These mushrooms are generally brown in colour, and identified by its characteristic conical and slender shape and thanks to the cells that cover it. Esteemed for their rarity and distinct flavour, they're a favourite among chefs, often paired with other ingredients like scallops and asparagus.
Retail price: Kindly approach our Culina Market Manager for more details.
Mara des Bois, France
Carefully developed in France, Mara de Bois strawberries are round, conical-shaped berries in a deep red. Glossy in appearance with prominent seeds, its sweet flavour and intensely fragrant aroma are perfect in fruit tarts, shortcakes, and crepes. Alternatively, serve it simply on cheese plates or with fresh cream. Mara Des Bois can be cooked down to make sauces, syrups, and fillings for macarons, croissants, sorbets, and ice cream. Macerated Mara De Bois can also be used in beverages such as mimosas, cocktails and summer spritzers. Mara Des Bois have a very short shelf life and should be consumed as soon as possible.
Retail price: Kindly approach our Culina Market Manager for more details.
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White Asparagus, France
White asparagus heralds the arrival of spring. Unlike the green variety, white asparagus is grown without daylight. Photosynthesis doesn’t take place because the plants are grown in the dark, hence the white colour. As the spears grow, soil is piled on top to deny them any light source.
To harvest them, a special knife is used to cut or dig up the asparagus below the surface before they grow through the soil. As it takes more effort to produce this ingredient, white asparagus is more expensive than the green variety. The flavour of white asparagus is mild and slightly sweet. The plump spears are best boiled until tender and paired with a rich sauce such as hollandaise or a lighter vinaigrette dressing.
Retail price: Kindly approach our Culina Market Manager for more details.