Culina Market


Plantin Black Winter Truffles, France

This black diamond of the Provence, also known as the "Périgord truffle", is one of the most prized and can grow up to the size of an apple. Its skin presents pyramidal scales and the color of its flesh goes from grey to black with thin white veins when mature. An iconic name in the world of truffles, Plantin products are well known in the fine dining scene, and used by many Michelin starred chefs in their creations, as well as highly appreciated by food connoisseurs. This black winter truffle adds a heady perfume to any dish and can be shaved generously over pastas, scrambled eggs, salads or roasted potatoes. To elevate your butter, grate some Plantin truffle and mix with softened butter – use this truffle butter on top of grilled steak or simply spread it on warm baguette and enjoy!

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Purple Asparagus, Australian

A wonderful spring vegetable that’s been cultivated for more than 2,000 years, the asparagus has long been hailed as ‘Food of Kings’ as Julius Caesar, Emperor Augustus and Louis XIV of France were known to be fans of this sweet spear. Those who enjoy green asparagus for its delicate taste will appreciate the additional sweetness and nuttiness that its purple sibling brings to the table. Besides offering a royal hue – a result of its rich anthocyanin content - to any dish, this antioxidant-rich superfood is high in fibre, protein and iron. Enjoy them raw or lightly cook to retain its bright colour. Cooking it over long periods will turn the spears green.

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Clingstone Peach, Australian

Did you know that peaches are categorised by the relationship between the fruit’s flesh and its pit or stone? Like their names imply, freestone peaches have flesh that easily pulls away from the pit, while the flesh of clingstone peaches stubbornly clings to the pit. Like freestones, clingstone peaches are available in many varieties, most notably yellow and white. Typically smaller, juicier and slightly sweeter than freestone peaches, these peaches taste great when eaten fresh but are ideal for canning and preserving.

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Cherries, Australian

Cultivated in southern Australia since the late 19th century when they were introduced to the New South Wales Town of Young, Australian cherries have a fleeting season that lasts for only 100 days spanning the spring and summer months. The first cherry harvest starts around October and November in the eastern mainland states and extends through to late February with the majority of cherry crops harvested during December and January. A sweet delight to be savoured fresh as a snack, this plump stone fruit also offers a bright balance to pies, tarts and salads with its mild tartness.

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Calypso Mango, Australian

A mango variety that took 20 years to develop and perfect, the Calypso mango combines the best of the Kensington Pride and Sensation mangoes. With its signature deep pink blush, smaller seed and fibre-free flesh, this juicy gem is sweet and creamy with a smooth, firm texture. Great on its own, it’s also irresistible in drinks, desserts and everything in between. To ensure your Calypso is ready to eat, check that there’s no green tinge to the skin and it’s a perfect golden yellow.

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Yellow Nectarine, Australian

Believed to be derived from the ‘nectar of Gods’, nectarines are a variety of peach with smooth yellow, orange or red skin with a juicy white or yellow flesh. An ambrosial stone fruit that originated from China, they can be enjoyed firm and crunchy, or allowed to ripen and savoured when soft and juicy. Compared to its white-fleshed counterpart, yellow nectarine has a sweet and slightly tangy flavour, which makes it the perfection addition to salads, and cheese and fruit platters.

Yellow Peach, Australian

Grown in Australia’s pristine environment and bolstered by the perfect climate for cultivating stone fruits, these sun-kissed beauties are prized for their juicy flesh and sweetness that’s balanced with a tinge of tartness. Besides being known for their versatility in salads, crumbles and tarts, these delicious fruits also pack in plenty of antioxidants, vitamins A and C, and more. Best to enjoy at their peak from October till April.

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Vacherin Mont d'Or, France

Often referred as the “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.