Ever experienced a “food moment”........ of unexpected pleasure?

Before we started our food adventure as caper producers, Barry and I often enjoyed a pasta dish - Linguini with smoked salmon, peas and vodka - which I also loved preparing, partly because it was easy, mostly because it included capers. They were only a minor ingredient but I elevated them to a major one - by just using more!

The only capers available at the time were imported and preserved in vinegar or brine. I found them very addictive whereas Barry disliked them intensely. It wasn’t until 2007, as we started to process our own using a dry salt method that we discovered a very different, and eminently more enticing ingredient right on our back doorstep.

        Picture a handful of lightly- rinsed, Kolophon capers pickled  

        in Murray River salt, sprinkled liberally over  pasta tossed in a

        creamy, garlicky sauce incorporating smoked salmon, garden

        peas, and a dash of vodka....

   (some moments later)

        In what can only be described as a sensory “hit” accompanied

        by an almost seismic shift in perception, there is an explosion

        of flavour - a revelation - of salty, floral, and fermented mustard

        notes. We  are hooked, there and then, .....

capers.com.au

Riverland Tastings @ Adelaide Central Market:

Riverland producers enjoyed a great reception. We introduced a new product - Pickled caper leaves - which was very popular with market-goers. The leaves’ unique flavour and texture had people coming back for more. Limited stocks available @ Jaggers Fine Foods at Adelaide Central Market.

Barry Porter and Helen Jones

welcome you to their web-site

  Nippy’s Chefs of the Murray Dinner, Oct 15, 2011

The Renmark Club’s superb river views and dining venue provided the perfect setting for 120 lucky diners who experienced a menu of sublime food - showcasing Riverland food products and local wines - specially created by inspirational chef Ayhan Erkoc of Adelaide’s Celsius Restaurant & Bar. 

It was very gratifying to receive high praise for our products from chef Ayhan Erkoc, whose menu incorporated Kolophon Baby capers and pickled Caper leaves.

Amanda’s food blog Lambsearsandhoney provides an excellent first-person account of this special food event.