A combination of traditional Indian spices with native Australian bush tomato, feisty mountain pepper berry and a tantalising hint of finger lime for a widly aromatic fusion and versatile curry base fit for  Hindu god.

An intensely sweet and spicy blend, orange harmonises with coconut cream or tomato stock as a foundation for read meat and/or vegetables, and a ‘bush come Bombay’ food experience best enjoyed with a glass of peppery Australian Shiraz.

Winner of two Bronze Medals 2010 and 2011 Royal Sydney Show Regional Food Category.

Simply toast 1 tablespoon of orange in the pan for 30 seconds, stir in 1 tablespoon oil, onion & garlic clove. Seal meat/vegetables in the curry base, add liquid and slow cook through.