Culina Market

Bouchot Mussels, France

Bouchot moules is the only mussel in France that has the coveted Appellation d'origine contrôlée (AOC) designation. Given to food whose characteristics are uniquely related to its place of origin, these mussels are considered a luxury ingredient in France, and other parts of Europe.

They are harvested between July and January in France’s Mont St Michel Bay where the water spans the borders of Brittany and Normandy. The bivalves grow on wooden pillars (bouchot) anchored into the seabed. At high tide, they thrive underwater, while at low tide, they are exposed to the salty ocean air, hence their delicious briny flavour. The small to medium-sized mussels have plump and firm orange-yellow flesh. Cook them with white wine, chopped garlic and parsley, and serve with French fries.

Retail price: Kindly approach our Culina Market Manager for more details.

White Alba Truffles, Italy

Truffles are the jewels of Italian gastronomy and among them, the White Alba Truffles (or tuber magnatum pico) are the cream of the crop. Compared to the different varieties of black truffles, White Alba Truffles from Piedmont, Northern Italy, have a stronger aroma.

With a golden exterior and cream coloured flesh, these knobby tubers can be found growing around the roots of trees, mainly oak, chestnut, poplars, limes, hazel and beech trees and are usually harvested in autumn and early winter. Prized for their pungent yet intoxicating fragrance, the earthy beauties add incredible flavour when shaved on top of creamy tagliatelle or a classic gnocchi. They also turn the humble scrambled eggs into something extraordinary. White Alba Truffles are almost never cooked—the heat of the dish will bring out the intense perfume.

Retail price: Kindly approach our Culina Market Manager for more details.

Vacherin Mont d'Or, France

Often referred as the "holy grail of raw milk cheeses", the Vacherin Mont d’Or is truly a spectacular cheese. This artisanal pale yellow soft rich cheese is made from cow’s milk in France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a greyish-yellow washed rind.

Mont d’Or is a seasonal cheese with an AOC certification available from October to February. As the cheese is so soft and almost liquid after maturation, it is ripened and wrapped with a spruce bark, which adds a welcome woody note to the cheese. Packed in a characteristic spruce box, when matured, the cheese is full flavoured, slightly acidic, and is often served warm in its original packaging and enjoyed like a fondue. Once you pull a warm one out of the oven, and start eating it, it’s impossible to stop.

Retail price: Kindly approach our Culina Market Manager for more details.

Sweet Globe Grapes

A sweet pop-in-your mouth snack, plump and juicy grapes are always a welcome treat.

If you’ve not tried Sweet Globe grapes, it’s time to give them a go. Handpicked from the finest fruit estates across Australia, they are known for their signature crunch and sweet juicy flavour, and valued for their rich vitamin A and C, calcium and iron content. Enjoy them as a fancy addition to a charcuterie board, or lightly freeze before blending with fresh mint and lime zest for a refreshing sorbet.

Retail price: Kindly approach our Culina Market Manager for more details.

Midnight Beauty Black Grapes

Now in season at our Market is a varietal of grapes that makes for an ambrosial dessert any time of the day.

Hailing from Down Under, the elongated Midnight Beauty black grapes are well loved for their sweetness, crisp texture and nutritional value. Savour them simply chilled or dip them in dark chocolate for a decadent dessert.

Retail price: Kindly approach our Culina Market Manager for more details.

Stone Fruits

Whether you prefer apricots, peaches, nectarines, or red plums, nothing says summer (June to September) quite like the sweet, juicy flavours of mouthwatering stone fruits. France may not be the biggest producer in Europe for stone fruits but the varietals it offers are second to none.

With their sweet taste and juicy flesh, peaches and nectarines epitomises summer. They are the same species, even though they are regarded commercially as different fruits. In contrast to peaches, whose fruits present the characteristic fuzz on the skin, nectarines are fuzz-free. You don’t need to do much with luscious peaches and nectarines, simply cooked to caramelised gooiness and serve with ice cream.

For stone fruits, pies are just the beginning. These juicy apricots, nectarines, and peaches lend themselves well to baked crumbles, on top of decadent tarts, as a sweet accompaniment in salads, icy popsicles, and cocktails. You can also cooked down the fruits to a jam and scoop on top of waffles and ice cream. Stone fruits are easy to work with— you’ll just need to pit them before using them in a variety of dishes.

Retail price: Kindly approach our Culina Market Manager for more details.