A chef favourite in Australia.

Designed and made by Nicholson Fine Foods, this Blood Plum Finishing Vinegar brings real depth - layered tannins, soft acidity, and that unmistakable plum character.

It’s best used as a finishing touch, splashed over grilled halloumi, or finished on beef, lamb, or pork just off the heat.

Winner of the Australian Champion Trophy and gold medals at the Royal Hobart Fine Food Awards (2009, 2012), along with multiple awards across the Sydney Royal and Royal Melbourne shows.