Products

MOTTRA’s caviar comes from  Sterlet, Acipenser Ruthenus (delicious tsars’ and shahs’ caviar: unduly forgotten but ranking all the other caviars apart from beluga) and is done according to the classical method of preparation.

MOTTRA's caviar is grain-to-grain (not mushy) and malossol (meaning ‘slightly salted’ in Russian language from where the word came from)

Video & information on Mottra's Caviar farm in Latvia
Photo Gallery

Conservas Nardin was voted Spain's best conservas for the last three years running. Their company's main goal is quality, both with regards to it product and its service. The close relationship between CONSERVAS NARDIN and the Port of Getaria, along with the family's extensive experience in the field of fresh fish, means the company has great knowledge of fishing, of the fish markets and of the optimum qualities of the different kinds of fish found in the area. Being present when the boats unload their catches allows the company to guarantee the quality of the fish and check that it is in line with the agreed specifications: fresh fish in season.

Once the fish has been brought in, it is essential that the subsequent elaboration process is impeccable, for which reason it starts on the same day as the fish is bought, hence maintaining the freshness of the primary product. It is then elaborated in keeping with the artisan tradition, without any kinds of preservative or additive.

These cantabric anchovies from Spain are 1st class anchovies that rival the current leading anchovy products in the Australian market. Waimea Trading offers a range of black and white cantabric anchovies preserved in olive oil and vinaigrette, the packaging ranges in size for personal use to food service use.

Minimum order 1 pack (variety of sizes)

La Amarilla de Ronda, was founded with the idea of producing high-quality Spanish ecological extra virgin olive oils, made from the finest ecologically-cultivated raw materials, with the hope and intention of making them an internationally recognised product. La Amarilla originates from Andalusia in Spain, one of the most prestigious oil making areas of the world.

Waimea Trading is proud to support two different varieties of olive oil that La Amarilla de Ronda have to offer; the Suave and the Intenso.

Suave is "a soft, sensitive, naïve oil with a smooth texture, reminiscent of the skin of a peach, sweet, with the tiniest hint of acidity to give it personality. The flavour is reminiscent of nuts, in particular almonds, and mulberry leaves. Discrete on entry, it then opens out to flood the taste buds, leaving a feeling of placidity in the mouth".  The smoothness of this ecological extra virgin olive oil brings out the flavours of the foods it accompanies. Our experts recommend it for sophisticated salads containing smoked and salted products or foie gras and for richly flavoured dishes with strong sauces. It is also ideal for cakes and pastries, such as sponges, doughnuts and other specialties.

Intenso is "an incisive, agile, lively oil with aromatic touches of green tomato leaf, apple and acerola peel. Its texture is that of walnut shell while its flavour is reminiscent of nuts, in particular walnut. Fleshy in the mouth, it is a particularly Spanish oil in nature, with a deep, very pleasant aftertaste that heightens other flavours while making its own personality felt". Our experts recommend using it with bread, on salads, with poached and grilled fish, in white meat stews or to season rare red meats, for fried foods and in preparing modern olive oil ice-creams.

Both oils are organic extra virgin olive oil, which means that they come from the first press of the olives which is the best.  It has been said for millenniums that olive oil has health benefits which is still true today La Amarilla de Ronda takes pride in offering not only a truly exceptionally tasting oil olive oil but also one that has kept with tradition spanning centuries.

Available in a range of tin sizes 250ml, 500ml and 3L (min. 1 box)

The Jamón Ibérico is the more luxurious of the two Jamón's. This is because the Ibérian ham comes from a pig called Pata Negra, which is distinguished by its darker colour and allowed to feed wildly for a portion of its life on acorns. The pigs used to make Serrano are a more common domesticated pig, but not to be underestimated. The quality and integrity of this brand is hard to match. Many brands of Spanish Jamon are now being imported into Australia, yet it is difficult to find a Spanish ham of this quality to compare to ours. The curing time of our products, is much greater than on other Jamon brands. The difference can be as much as 2 years on the Iberico de Bellota, instead with the Serrano the difference can be between 6 to 12 months. We allow our products to fully complete their curing processes while many of our competitors are only curing their products for the minimum time required, which obviously has a major impact on the end result.

These beautiful Spanish hams are sensational on gourmet sandwiches, pizzas, pastas or served in more traditional ways such as simply with some rock melon or figs.

Available in full legs, cryvacted legs range in weight from 4.5 to 5.5 kg. They are also available in 100 gram packets. The average shelf life for Jamón is 8 months from the original date of packaging if the product has been kept at it optimum temperature of 0-7°C.

Minimum order 1 leg or 1 box of pre-sliced Jamon (15 packets)