My F&W
quick save (...)

Favorite New Food Finds

Pantry picks by Lily Barberio

Some people might consider the endless aisles at San Francisco's Winter Fancy Food Show a shopper's paradise—especially if they want their paradise filled with rain forest teas, sea salts from around the globe and colorful silicone-coated gadgets like rolling pins and honey drippers. F&W discovered some trends that are worth following (stylishly packaged Australian artisanal foods) and some that are not (wasabi-flavored cheese). The following are our favorite finds; look for them at specialty food stores or online.

ORIGINE ALL-NATURAL VINAIGRETTES When Origine came across a collection of winning entries from a salad-dressing contest that took place over a hundred years ago in a small town in Alsace, the company became inspired. The result: a line of vibrant, fresh-tasting condiments in cool swing-top bottles. Flavors include classics like red wine vinegar with garlic, and more modern combinations like lime and cilantro ($7 for 9 oz at Wild Oats).

PALAPA AZUL SORBETS AND ICE CREAMS Traditional Mexican recipes and top-notch ingredients make this fun new line from Los Angeles-based Palapa Azul so good. The cinnamon-laced Mexican chocolate and the creamy sweet corn ice creams are standouts; also terrific are the sorbets, which range from pineapple to hibiscus flower ($4 for 1 pint at Whole Foods Markets).

TINY TRAPEZE SIMPLY VANILLA MARSHMALLOW CREME Packed in whimsical blue-and-white tubs from Boston-based Tiny Trapeze, this sweet, fluffy cream is wonderful when dolloped on hot cocoa, mixed into fudge or spread on peanut butter sandwiches for updated fluffernutters ($5 for 7 oz; 800-844-8469 or

PETER HOWARD SELECTION Spurred on by his country's fascination with barbecues and South Asian flavors, popular Australian chef Peter Howard developed a great line of relishes and sauces like a wickedly hot red curry as well as a supertangy and smoky hickory barbecue relish (from $6 for 8 ozat Whole Foods Markets).

BIG ISLAND COOKIES Excellent local ingredients like macadamia nuts make the difference in these outrageously buttery, crisp shortbreads from Hilo, Hawaii-based Big Island Candies. The new mocha shortbreads include another island staple, Kona coffee ($16 for 20 oz; 800-935-5510 or

BELLATA GOLD PASTAS Made by a family-owned company in Australia's New South Wales (in a region known as the golden durum-wheat triangle), these high-protein egg pastas have a wonderfully delicate, homemade texture ($7 for 13 oz; 970-920-6916 or

MARIEBELLE AZTEC HOT CHOCOLATE BARS Based on Maribel Lieberman's fabulous single-origin Venezuelan hot chocolate mixes, these intense polka dot-imprinted bars are made for eating rather than drinking. Flavors include spicy and mocha ($7 for 4 oz; 866-925-8800 or

Published May 2005
You Might Also Like


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.