Let’s start off with a bit of trivia: do you know there are people in the world who don’t like chocolate? I know. Though they might be rarer than unicorns, they exist. And although we don’t even know what a Good Day looks like without chocolate in some form – any form – we have made it our mission to be inclusive of the unfortunate few who were born without a sweet tooth in our assembly of hampers. We are, in fact, so accommodating of them that when you visit our site, you will find a growing collection devoted to them in our drop down menu. We have aptly named it; savoury food hampers.
Thankfully, we have been able to work with enough vendors of beautiful Australian goods and produce that the absence of chocolate in any one of our hampers will hardly go noticed. You have officially found gifting options for the people in your life that were previously impossible to buy for - simply because of their sugar aversions. My mission is to get you so excited about salt and savoury that even the sweetest of tooths will be revelling in our selection of savoury food hampers. Here is the selection of savoury food hampers we currently have in our collection:
Salty Simon - I mean, it’s in the name, right? We’d be failing on every front not to delivery the savoury/salty goods on this one. He does not disappoint our savoury lovers with his inclusion of L’Abruzzese Squid Ink spaghetti, a jar of Bomb Ass Chilli Oil, Olsson’s x Four Pillars Rare Dry Gin Salt…and obviously a bottle of Minimum red or white wine to wash all that sodium down with.
Hunky Hank - you can just tell he hates chocolate, can’t you? Well, while we might never know one way or the other, we can tell you: not a whiff of it to be found in this hamper. Instead, Wondaree Roasted Salted Macadamia Nuts, Fleurieu Olives and two Taylor & Smith cocktails. Because, again: the salt won’t wash itself down.
Foodie Frank - ok, so we couldn’t omit the chocolate from this one. Surely it’s possible to love two flavor profiles equally? On top of the sneaky addition of Good Day Chocolate in Summer Daze, we’ve included Mount Zero Olive Oil, L’Abruzzese Squid Ink spaghetti, Olsson’s x Four Pillars Rare Dry Gin Salt, Misty’s Brandy Salted Caramel and Bomb Ass Chilli Oil.
We feel a meal is never complete without a complimentary beverage, particularly when that meal is brimming with salt. And although we would never presume to tell you how to use the goods in your savoury food hampers, here are a few ways you can incorporate them into cocktails of your own making, should the occasion call for it. After all, alcohol is hydrating, right??
Misty’s Salted Caramel Espresso Martini
1 shot of espresso
1 part coffee liqueur
1 part vodka
Misty’s Salted Caramel
Coffee beans (for garnish)
Using the back of a spoon, spread an even layer of Misty’s Salted Caramel thickly on to a flat plate. Turning the martini glass on its side, roll the rim of it along the salted caramel until it is completely coated. Put the espresso shot, coffee liqueur, vodka and ice cubes into your cocktail shaker and shake thoroughly. Pour the mixture straight into the glass, top with three coffee beans to garnish, and enjoy!
1.5 part gin
1 part orange liqueur
0.75 part lime juice
Olsson’s x Four Pillars Rare Dry Gin Salt
Evenly spread a layer of the Rare Dry Gin Salt on to a plate. Rub the inside of a slice of lime around the rim of your glass tumbler to coat, and then turn the glass on its side and roll the rim of it along the salt until it is completely covered. Pour gin, orange liqueur, lime juice and ice cubes into cocktail shaker and shake well. Pour mixture into glass and try not to inhale!
You’re gonna have to make sure your spice rack is fully stocked for this one!
2 x bottles Minimum red wine
1 Cinnamon stick
3 Star anise
2 Bay leaves
200 g Caster sugar
Using a deep saucepan, place sugar, cinnamon sticks, cloves, bay leaves and star anise into the pan. Peel off large pieces of the peel of the oranges and lemon and add. Cut oranges in half and squeeze juice into mixture. Pour in only enough of the red wine to cover the ingredients. Place the pan over medium heat, bring to the boil and then lower heat and simmer for five minutes (or until sugar has dissolved). Pour in rest of red wine and simmer for approx thirty minutes, stirring occassionally. Ladle into mugs, grate some nutmeg over each serving if desired and enjoy!