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	<title>E7-29 Archives - Hunter Valley Market</title>
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	<description>Artisan Goodies from the Hunter and Central Coast Regions of New South Wales</description>
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		<title>Caramelised Balsamic &#8211; Fig and Honey Vinegar</title>
		<link>https://staging.vinesonline.co.nz/fig-and-honey-caramelised-balsamic-vinegar/</link>
					<comments>https://staging.vinesonline.co.nz/fig-and-honey-caramelised-balsamic-vinegar/#comments</comments>
		
		<dc:creator><![CDATA[Peter W]]></dc:creator>
		<pubDate>Tue, 28 Jul 2020 21:28:19 +0000</pubDate>
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					<description><![CDATA[<p><strong>Fig and Honey Caramelised Balsamic Vinegar 250ml </strong>is a sticky Balsamic Vinegar made by Myanbah Farm in the Hunter Valley - Enriched with sweet figs &#38; pure honey. This is the perfect dressing for summer salads, cheeses, and hams, drizzled over fetta or fior di latte along with ripe tomatoes and basil to make a caprese style salad it is divine...NOTE: Add the "Send as a Gift Product - $12" and transform your shopping cart selection into a beautifully gift-wrapped package adorned with bows, complete with a personalised message and card</p>
<p>The post <a href="https://staging.vinesonline.co.nz/fig-and-honey-caramelised-balsamic-vinegar/">Caramelised Balsamic &#8211; Fig and Honey Vinegar</a> appeared first on <a href="https://staging.vinesonline.co.nz">Hunter Valley Market</a>.</p>
]]></description>
										<content:encoded><![CDATA[<div class="product"><div class="product"><p>A rich, thick, and sticky balsamic vinegar with fig and honey makes the perfect dressing for summer salads. This amazing vinegar by Myanbah is perfect drizzled over a cheese plate. Use as a glaze for roasted ham or other game meats.</p>
<p>GOLD MEDAL Winner at the Royal Hobart Fine Food Awards.</p>
</div></div><p>The post <a href="https://staging.vinesonline.co.nz/fig-and-honey-caramelised-balsamic-vinegar/">Caramelised Balsamic &#8211; Fig and Honey Vinegar</a> appeared first on <a href="https://staging.vinesonline.co.nz">Hunter Valley Market</a>.</p>
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			<slash:comments>26</slash:comments>
		
		
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