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Sweet and bitey

Sweet Balsamic Reduction Vinegar of Modena, Italy, with a rich culinary history, is an essential part of any kitchen. Over time this vinegar forms a distinct taste as it is decanted into progressively smaller oak barrels, developing complexity and richness, sweetness and density.

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While it is no surprise that balsamic vinegar is an excellent food dressing, traditional artisanal vinegars, such as the Sweet Balsamic Reduction created under the Jomeis Fine Foods brand, is extremely versatile.

jff 014Jomeis also has an Organic version of this delicious dressing – perfect for people trying to cut down on their refined sugar intake. Its unique flavour enhances a range of dishes, both sweet and savoury.

The product is sweetened using coconut sugar, a healthier alternative to refined sugar. Coconut sugar has been selected as it has a more natural manufacturing process than other sugars and it contains inulin fibre, which slows glucose absorption, making it lower GI.

It is 100 per cent organic, free from artificial colours, flavours or preservatives, non GMO, halal certified, gluten and dairy free, and ideal for vegans or vegetarians.

Jomeis Fine Foods products are available in more than 250 stockists internationally and make an essential kitchen staple and a wonderful gift idea. Try some of Jomeis’ delicious recipes.



Sweet Balsamic Beetroot Tart with Goats Cheese, Basil & Candied Walnuts  


Serves: 4

Time: 30 minutes


Extra Virgin Olive Oil

1/2 cup of red wine

2 tablespoons of Jomeis Fine Foods Sweet Balsamic Reduction

1 tablespoon of brown sugar

500g of roasted baby beetroot

1 tablespoon of fresh thyme

1 zest of lemon

1/2 cup of caramelised onions

1 sheet of puff pastry

100g of walnuts

Garnish premade caramelised onions, goats cheese and basil


Preheat oven to 200C.

Prepare the baby beetroots by washing. Place them in the centre of a large piece of aluminium foil. Fold up the sides of the foil to form a pouch, leaving the pouch open at the top.

Roast the beetroot for 25 to 30 minutes, or until a small paring knife can be inserted into the centre of the beetroot with no resistance. Set aside to cool slightly before peeling off the skin and cutting in half.

Using a pan suitable for the oven, add olive oil, red wine, Sweet Balsamic Reduction and sugar to heat over a moderate flame, then reduce heat.  Add beetroots until the liquid has reduced into a syrup. Add thyme, lemon zest, caramelised onions, season to taste. Cut pastry to size of pan or place over the top, tucking the edges into pan.

Cook in oven for 10 minutes.

While tart is cooking, dry pan fry walnuts in a hot pan. Add a small amount of Sweet Balsamic Reduction toss through. Allow to cool, they will become crunchy.

Once tart is golden brown and cooked, take it out from the pan. Garnish with additional caramelised onions, goats cheese, caramelised walnuts and basil.

Note: To make caramelised onions, slice 3 red onions with a little extra virgin olive oil. Cook onions until they are soft and transparent. Add 1 tablespoon of Sweet Balsamic Reduction and cook for a few minutes.


Sweet Balsamic Berry Compote on Lemon Custard Tart


Serves: 4

Time: 40 minutes


2 sheets of sweet shortcrust pastry

1/4 cup of red wine

50g of caster sugar

2 tablespoons of Jomeis Fine Foods Sweet Balsamic Reduction

100g of mixed berries, strawberries, and blueberries

5 eggs

1/2 cup of caster sugar

Zest of 1 lemon

Juice of 4 lemons

1 and 1/2 cups of thickened cream

Vanilla bean deseeded

Garnish mint, double cream or ice cream


Press pastry into 4 small tart 10 cm round pans, place 1/2 cup of uncooked rice on top to weight down the pastry. Blind bake in pre-heated oven at 160C for 10-15 minutes.

Once browned, remove from oven and allow to cool.

To make berry compote, add red wine, sugar and Sweet Balsamic Reduction to a saucepan and moderately reduce. Add berries. Bring to simmer then take off the heat to cool down.

weigh down the pastry. Blind bake pastry in pre-heated oven at 160C for 10 – 15 minutes.

To make custard, add eggs and sugar to a bowl, whisk together. Add zest of a lemon, lemon juice, cream and vanilla bean. Continue to whisk together until well combined.

Pour custard into each pastry tart and bake in pre-heated oven at 160C for 10-15 minutes.

Once cooled, drizzle compote over tarts, garnish with mint, ice-cream or cream and serve.