Daylesford is welcoming in winter with a variety of new organic food and drink products, including hearty, organic, handmade oven-ready meals, fresh pastas and vegan craft beers.
The ten Daylesford ready meals are made in small batches with traditional methods, such as slow cooking, to bring out the natural flavours and lock in goodness for a nourishing and balanced dish.
Serving two people, the meals include vegan and meat-based options, such as Vegan ‘Shepherdless’ Sweet Potato Lentil Pie, Mac & Greens, Lamb Massaman Curry with Pilau Rice and Sweet Potato Lentil Dhal with Quinoa. The meals come in fully recyclable packaging with plastic trays made from 80% recycled content.
The five-strong line of fresh pastas are made from scratch in partnership with a UK-based Italian Pastificio using organic Italian durum wheat 00 flour and free-range organic eggs. The freezer-friendly pastas are ready within four minutes and include: Linguine; Pappardelle; Pumpkin Ravioli; Spinach & Ricotta Tortelloni; and Truffle & Ricotta Ravioli.
To wash these down, Daylesford’s four vegan craft beers have been made in partnership with a neighbouring brewery that shares the company’s environmental values and works hard to lower its carbon and water footprints.
The brand’s Citradelic IPA is described as a zesty bitter grapefruit, lemon and blood orange flavours from an evolving recipe; Duke of Marmalade Amber Ale is a smooth English-style bitter packed with caramelized orange, coriander and rich malt; Rabbit Hole Pale Ale is an award-winning full-bodied pilsner, treated to a slow month-long cold ferment and maturation; and Fields of Gold Lager offers a hoppy pale ale full of zippy citrus delivered by Citra and El Dorado hops.
