I found these crackers for the first time at Max Market in Rochester, NY. Then just today a good friend of mine posted a picture of these crackers because she found them here in Ontario! Yep, Rosie Yumski’s Fine Foods ( 24 Church St. Westport, ON K0G 1X0, Canada) has at least two of the flavours (Black Olive and Spicy Moroccan Seed and Nut). These are culinary creations with wine-smarts built-in! Each of these match perfectly to what ever wine your serving.
Last night we tried them (the Spicy Moroccan Seed and Nut flavour ones) with a bottle of Rubicon Estate CASK Cabernet Sauvignon 2005… what a surprise, the blend of spices from these crackers transformed what was already a most tasteful wine into a unforgettable wine experience!
There are 4 different flavours of these oh so delightful crackers:
Porcini Mushroom Crackers
Get in the mood. A glass of Champagne. Some Porcini Mondovino Crackers. Let the party begin. A cucumber dip, some slices of Parma ham. A luxury supper served on Mondovino crackers. Another glass of Champagne. Life is fun.
Crème Fraiche and Spring Onion Crackers
Feel like Summer. A glass of Rosé wine. Some Crème Fraiche and Spring Onion Crackers. Lazy days. A dip of taramasalata, some slices of smoked salmon. Easy entertaining served on Mondovino crackers. Another glass of Rosé. Life in the pink.
Black Olive Crackers
Cool down. A glass of white wine. Some Black Olive Mondovino crackers. Lunch beckons. Some buffalo mozzarella, a bowl of salsa verde scooped up with Mondovino crackers. Another glass of white wine. Relaxation.
Spicy Moroccan Seed and Nut Crackers
Unwind. A glass of red wine. Some Moroccan Mondovino crackers. Let the evening develop. Bowls of hoummos, cool guacamole and raita – an Eastern feast served on Mondovino crackers. Another glass of red wine. Relax.
About Artisan Biscuits: a long-standing family bakery in the Derbyshire Peak district, a national park (in England).
They started over 70 years ago. In that time, the world has changed dramatically; but, in the bakery, the way they bake biscuits is barely any different. In the last 50 years, they’ve have only had two Head Bakers. In 2009, Terry retired, and Paul, his understudy, took Terry’s place. Paul now sifts, weighs, mixes, and works the dough in the same old-fashioned way. They have been using the same bronze rollers and biscuit-moulding method for decades.
Currently we’ve been …