SUSTAINABLE CAVIAR
In Andalucia and in all areas of the world where sturgeon fishing was once common, huge sturgeon populations almost became extinct due to overfishing or the deterioration of their natural habitat.
After more than 20 years of research and development, Piscifactoría Sierra Nevada (PSN) has accumulated a wealth of experience in the breeding of this native European sturgeon, the Acipenser naccarii. PSN now has the largest sturgeon population of the Acipenser Naccarii sturgeon in the world, with over 600 t, making it possible to respect wild stocks and produce sustainable caviar of the highest quality.

One of the main differences that differentiates our caviar from the naccarii sturgeon to others is that our females need almost 16 years to produce caviar, double the amount of time of other caviars on the market. This fish is a real treasure, and its taste and color are full of different notes. It is usually pearl gray, although it can also shed different shades.

At only 500m away from the natural spring, the sturgeons at PSN are kept in the purest, cleanest water available straight from the Sierra Nevada Mountain range. This natural environment protects preserves and respects the sturgeon using organic production methods.

We have re-adapted the Russian process called Mallosol, whereby only a tiny amount of salt is added, approximately 3% to 4%.

These eggs offer a delicate texture in your mouth with very long flavours of walnut and cream… The maturing process is prepared in original tins for between 3 and 6 months. During this time, the caviar passes through a wide range of flavours. Per Sé is excellent caviar that lets you experience the original world of Iranian caviar.

Ingredients: Sturgeon roe, salt.

Serving suggestions:
Serve atop blinis, oat cakes or water crackers.

Store between 0-4ºC.

This tasty all-natural Moroccan spread is traditionally offered to guests along with bread and mint tea as a sign of welcome. Made from ground almonds, honey, and argan oil, it is renowned for its aphrodisiac virtues.

Serving suggestions: Excellent at breakfast or teatime, served with mint tea: drizzle or spread on toast, crackers, or fresh bread. Alternatively, serve with crepes or use in baked goods.

Ingredients: Ground almonds, argan oil, honey. Contains no additives.

Your purchase of this product will support Targanine, a cooperative dedicated to the socio-economic security of rural women and the preservation of the argan forest.

Porto-Muiños offers an exciting array of all-natural Galician delicacies. This foie gras of the sea is velvety yet far lighter than its Japanese counterpart.

Serving suggestions:
Slice like terrine and serve atop melba toast with a sprinkle of fleur de sel.
Make a dip or mousse: Blend with french coriander, lemon juice, a touch of sour cream, and a sprinkle of fleur de sel. Serve atop melba toast.

Ingredients: Monkfish liver, water, sea salt.

Pre-cooked. Store at room temperature.

A classic sherry vinegar with all the flavour and aroma of the sherry from wich it is made.

The Fernando de Castilla winery was started by the Andrada-Vanderwilde family, important landowners and wine growers in Sherry district for the past 200 years. The brand “Fernando de Castilla” entered the market in 1972 with the aim of producing the best brandy in Spain.

GIFT BOX A : $500
1 bottle Coffee Orujo’s Liqueur
1 tin Cockles in Brine
1 tin Razor Clams in Brine
2 tins Clams in Brine
1 tin Caviar of Sea Urchin
1 tin Sea Crab in Brine
1 tin Spawn of Crab
1 tin Scallops in Galician sauce

GIFT BOX B : $300
1 tin Cockles in Brine
1 tin Cockles in Garlic
1 tin Razor Clams in Brine
1 tin Mussels in Galician Sauce
2 tins Mussels in Pickle Sauce
2 tins Baby Sardines in Olive Oil
2 tins Spicy Baby Sardines
1 tin Baby Squid in Olive Oil
1 tin Codfish in Galician Sauce

GIFT SET C: $200
1 tin Cockles in Garlic
1 tin Cockles in Brine
1 tin Razor Clams in Brine
1 tin Mussels in Pickle Sauce
1 tin Baby Sardines in Olive Oil
1 tin Spicy Baby Sardines

GIFT SET D: $120
1 tin Baby Sardines in Olive Oil
1 tin Spicy Baby Sardines
1 tin Codfish in Galician Sauce
1 tin Baby Squid in Olive Oil
1 tin Mussels in Pickle Sauce
1 tin Mussels in Galician Sauce

DELIVERY WITHIN SINGAPORE
We offer free delivery for orders of $250 or more. There is a $15 delivery charge for orders under $250.

TO PLACE AN ORDER
To place an order, you may either fill out our online order form, call 62705257 (Mon-Fri) or email hampers[at]moodindigoorganics[dot]com

We will contact you within two business days.

At S$125 nett, it is an elegant addition to cocktails and tapas parties, or simply a worthwhile gift for the discerning gourmet.

WHAT’S IN THE BOX
Bottarga stick*: The jewel of Greek gastronomy, often described as Mediterranean caviar. Trikalinos’s cured Grey Mullet Roe is preservative-free, low in sodium and coated in natural bee’s wax to preserve its moisture and delicate taste. Slice the bottarga and serve with with fresh-baked bread or warm blinis, or add thin slices to give your green salads a kick. It is also delicious with pasta.

Bottarga powder: Dehydrated, grated Bottarga, preservative-free, produced exclusively from Grey Mullet Roe. Use a pinch as salt and pepper before serving to enhance the aroma of grilled fish, seafood or vegetable risotto, or pasta.

Fleur de Sel: Fresh, bright, white salt that is obtained solely by traditional harvesting methods from the Etoliko lagoon in Greece. Subtle yet aromatic. Best added just before serving, it offers a perfect garnish for fresh tomatoes, raw salads, grilled meats and fish, steamed vegetables, pasta, corn, and even slices of cool pineapple, starfruit or melon.

DELIVERY WITHIN SINGAPORE
We offer free delivery for orders of $250 or more. There is a $15 delivery charge for orders under $250.

* Please note that the Bottarga stick and powder require refrigeration upon receipt.

TO PLACE AN ORDER
To place an order, you may either fill out our online order form, call 62705257 (Mon-Fri) or email hampers[at]moodindigoorganics[dot]com

We will contact you within two business days.

The 18 hectares and 13 Rhône grape varietals of the Domaine are characterised by having always been harvested by hand, and cultivated and vinified organically. Elisabeth and Marie-Laurence create a range of ‘terroir’ wines, reflecting the diversity of the soils in Saint-Marcel d’Ardèche, the 13 Mediterranean varietals of the Domain and their own inspiration.

TRALALA!
This Côtes du Rhône Rosé is light-hearted, a ‘jester’s wine’, the mirror image of Stephane, the son and chef!

Varietals:
Old Cinsault and Grenache Noir by ‘saignée’ (draining) and cold pre-maceration, depending on the vintage.

‘Terroir‘:
The vines are situated on argillaceous limestone soil with southern exposure and bordered by pine trees and brooms. With 40 year old vines, the yield is 30 hectolitres per hectare. Vineyard tended to in a natural way and is chemical-free from day one. Wine is ‘Agriculture Biologique’ (Certified Organic) by ‘Ecocert.’

Vinification:
Grapes are hand-picked. Only a very small dose of sulphite is used. Grapes then go through a slow fermentation at a low temperature in an underground vat (with no artificial yeast or other chemicals), aging in stainless steel.