Fruits , Vegetables, Cereals
Showing 121–140 of 177 results
Organic Basil Sauce “Grand Vert” – 135g$77
We are happy to offer those exceptional tomatoes salsa. Created and made by Anne near Toulouse in France, “Variette” is the result of a thought process to offer sustainable and tasty preserves. Anne has sourced the best tomatoes following a very strict guidelines of her own. Available in the most exclusives French gourmet shops, discover them now delivered to your door in Hong Kong.
Sauce au basilic grand vert, variété de basilic délicieuse, cuisinée avec des ingrédients naturels, huile d’olive extra vierge, une pointe de citron, d’ail et de sel. Aide culinaire multiusage
Usage : in a vinaigrette, a soup (pistou), on pizza topping, fresh tomatoes, fish, pasta, rice, avocado cream or salty cake
Price is per jar or 135g
Lemon Thyme – Laurent Berrurier$25 by bunch
Savoy Cabbage – Laurent Berrurier$229 by piece
The king of cabbages and our old friend! The wide fan-like leaves are pale green in color and with a slightly rubbery texture when raw. Pick heads that are tight and feel heavy for their size. The outer few layers are usually wilted and should be discarded before preparing.
Sliced thinly, green cabbage can be eaten raw or it can go into stir-fries, soups, and braises. The whole leaves can also be used to make cabbage rolls. Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks.
A member of the brassica family, savoy cabbage is a popular and versatile vegetable. With its deep green colour, full flavour and robust, crinkled leaves, it valiantly holds its own in any hearty dish
price is by piece of about 2kg
Parsley Roots – Laurent Berrurier$135 by kg
Parsley root can be steamed, boiled, puréed, or creamed. Use parsley root in braises, soups, stews, and vegetable mixes to add depth and aroma. The flavor of parsley roots is somewhere between celeriac and carrot with hints of celery, turnip, and parsley leaf. Parsley root works particularly well in combination with other roots and tubers such as carrots, potatoes, turnips, and onions. Parsley root is also called Hamburg parsley, Dutch parsley, and turnip-rooted parsley and in French “Persil Tubereux”. Parsley root is botanically known as Petroselinum crispum var. tuberosum.
Do not trim off the leaves until you are ready to use the roots. Parsley root will keep in the refrigerator for up to a week if you first wrap it in a paper towel and place it in a plastic bag. The leaves will keep for just 1 or 2 days.
Organic Corsican Lime$205 by kg
The Corsican lime is a very flavorful lime. The fruits has a very thin skin and is very juicy, without seeds. It is an exotic taste which match perfec with guacamole, carry curry
price is for 1kg (variable number of piece)
Packaging: Paper Bag
Storage: In warmer weather lemons are best kept in the fridge at least a week.
Usage: to make ice cream, lemonade, drinks, etc
Organic Grey Buckwheat Flour Bulk$144 by kg
May contain traces of gluten
Agriculture: Non-EU Allergens: Wheat, Lupine, Mustard, Nuts, Sesame, Soy
Organic Sesame with Fir Tree Buds – 70g$99
Enjoy the incredible properties of Fir tree, from old recipes of the French Pyrénées with ABIES LAGRIMUS. The sesame is toasted and grilled before adding essentail oil of fir tree and dry fir tree buds. Cripsy and flavourful, they will bring dry fruits and moutain notes to your desserts and salads. Good to enjoy with yogourts, fromage blanc, ice cream, …
Composition: Sesame*, panela*, essential oil of fir tree*, fir tree buds* (Abies alba) *. * From organic farming.
Organic Artisanal Apricot Nectar$179 per bottle
This artisanal jam is made by Christian and Elisabeth in Souht of France from organic apricot the “Orangé de Provence” or ‘Polonais” variety, ideal for this type of products.
Ingredient: Apricots puree (+40%), water, organic cane sugar, acide ascorbique, concentrated lemon juice
Keep cold after opening.
Polenta with Summer White Truffle – 300g$89
Eat by date: 1 year
Storage: keep away from heat and light
1 pack is good for a meal for 3-4 portions
Ingredients: Rice “Carnaroli”, onions, parsley, leek, parisian mushroom, truffle (white summer truffe), aroma
Allergens: traces of nuts and celeri
Price is per 300g
Organic Chia Seeds – 400g
Chia seeds are a nutritional powerhouse loaded with vitamins and minerals are an excellent source of fiber protein antioxidants and are the richest plant source of omega-3 fatty acids. Consumption of chia seeds could help reduce joint pain, aid in weight loss, deliver an energy boost and protect against serious ailments such as diabetes and heart disease. Chia seeds are gluten-free which are good for the people with celiac disease or an aversion to gluten.
Storage: store away fro light and heat
Usage: Dry chia seeds can also be added whole or ground to smoothies and juices, mixed into yogurt or oatmeal, or sprinkled on top of a salad. If you’re adding the seeds to a drink or a “wet” dish like oatmeal, they’ll swell up slightly while you eat, but they’ll retain a slight crunch.
Price is per 500g
Organic Medjool Date – 750g$309 by kg
Large and moist, these organic Medjool dates are a real treat. Medjool dates are naturally flavorful, low in fat and high in potassium for a healthy way to satisfy a sweet tooth.
Packaging: Kraft paper
Storage:Keep it up to 2 weeks in the refrigerator organic date
Usage: These dates are huge and ideal for snacking; just remember to remove the pits first. The fruits can also be used to make energy bites or raw desserts.
Price is per 750g
White Chard – Laurent Berrurier$139
Chard has been used in cooking for centuries, but because of its similarity to beets and vegetables such as cardoon, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet.
Storage: in the fridge. They can be kept at least 3 days
Usage: Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sautéed; the bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. In Egyptian cuisine, chard is commonly cooked with taro root and coriander in a light broth. They are good with bechamelle as well.
Price is for 1kg
Green Curly Kale ‘Westland Winter’ – Laurent Berrurier$129 by kg
With their loose leaves, Kale are the most primitive members of the cabbage family and considered to be closer to wild cabbage than most domesticated forms. Their origins are in the eastern Mediterranean area and Asia Minor. Kales have been food crops since about 2000 B.C. In Europe, kale was the most common green vegetable until the end of the Middle Ages.
Kale is usually harvested over a short season, the leaves cluster around a tender shoot, making it surprisingly good to eat and not unlike sprouting broccoli. Test the stem (does it snap cleanly?) and, if succulent, prepare and serve as you would broccoli.
Once Kale matures it will be tougher, use in dishes such as Caldo Verde (“green soup”), a classic Portuguese dish that combines kale with potatoes and sausage.
In terms of robustness of flavour and texture, the ranking of kale goes: Cavolo Nero, Curly Kales, Red, Thousand-head and then Red Russian, with the latter needing least cooking (and suffering most from over-cooking). For a quick vegetable accompaniment, steam for just a few minutes. For soups, stews and sauces needing something more robust, go for Cavolo Nero.
Price is by piece of about 600g
Wild Cherries in Syrup Crock – 600g$169
Family made since 1905, Fabbri’s Amarena Cherries in Syrup is one of the most iconic products in Italy. Unique and inimitable, these luscious dark red cherries are the result of carefully selecting the best fruit, seeded and candied in syrup according to a process handed down generation to generation. The ultimate symbol and flavour of Fabbri: a world icon. Fabbri Amarena is demi glacé and preserved in syrup, using a secret recipe passed down through the generations, with the same loving care as a hundred years ago. A versatile ingredient in sweets or savories… or simply to eat as is. If you’re the sort of person who hates to run out, the jar is the one for you. And it is also a beautiful ornament for your kitchen! To enjoy it like an Italian, simply top it with ice cream or sponge cake. Of course, you could also eat them straight from the jar like we do!
Price is per jar of 600g
Gift Pack Organic Tomatoes Salsa + Houmous
Discover the best of Variette with a mix of our organic tomatoes salsa.
5* Different organic SalsaTomatoes Jam
1* Organic Cumin Houmous
Usage : Delicious with rice, pasta, risottos, soups, pizza, meat, fish or just to enjoy on a piece of bread with some ham.
Price is per 5 jars or 250g of salsa tomaotas + 1 organic cumin houmous
Made with 100% of deoiled hazelnuts, you can add this powder to your favourite smoothie, add it to your museli or into your yogourts. Thanks to its salty and nutty taste, this powder will be a perfect match in your ragouts. It can bring a rich completement to your sauces. Made by a master oilmaker, working with michelin star, enjoy those amazing nuts powder at home.
Red Cabbage – Laurent Berrurier$175 by piece
One of the earliest types of cabbage to be harvested, it turns up in May. The taste is slightly sweet and is similar to white cabbage in early summer. The head is cone shaped – hence the name – and a bit more loosely packed than white cabbage. Cone cabbage is often green, but can be purple or red. Cone cabbage is more loosely packed than ordinary white cabbage and a bit more tender than many other types of cabbage.
Keep its shape when cooking by just halving it or cutting into large chunks. Put beautiful whole slices on each plate.
Most of the things you do with white cabbage you can do with cone cabbage too but do them with a bit more care. The fairly thin leaves work well in salads. Shred and lightly salt the cabbage and leave it to stand for a moment to soften. It will add more flavor. Cone cabbage is also good steamed, cooked in cream, fried/stir fried or in a gratin. Help it keep its attractive shape. Cut the head lengthwise and braise in stock with orange, for example. Cook with care until al dente, use a skewer to test. Drizzle with melted butter. Or béchamel sauce. Boil the cone cabbage in chunks, place in an ovenproof dish, top with olive oil and goat’s cheese and bake in the oven at 225°C for about 10 minutes. Make your own cabbage salad: Thinly slice cone cabbage. Mix a vinaigrette, maybe with some chili and lime in it. Toss the cabbage in the vinaigrette and leave to absorb. Serve with fresh coriander. Remove the leaves and place in a roomy dish with a little oil. Set the oven to approximately 90°C and roast overnight (the thicker the leaves, the lower temperature and more time you’ll need). It will be like crisps – but taste better.
Whole wedges of cone cabbage baked in the oven. Add flavor with olive oil and salt and serve with everything grilled.
price is by piece of about 1kg+