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Providore Information

Providore Information

Owen Andrew's food smoking oak shavings derive from the old Seppeltsfield oak barrel inventory. Owen utilises the oak shavings in his cooking techniques including smoking prawns.

Crafting

Owen Andrews has been taking inspiration for his cuisine from Seppeltsfield for several years, including the recommissioning of an 80 year old smokehaus and using old wine cellars for aging and curing meats. He has also tapped into the recollections of Seppelt family members, to uncover traditional recipes and dishes enjoyed by the estate's founding family.

Technical Information

Crafting

Owen Andrews has been taking inspiration for his cuisine from Seppeltsfield for several years, including the recommissioning of an 80 year old smokehaus and using old wine cellars for aging and curing meats. He has also tapped into the recollections of Seppelt family members, to uncover traditional recipes and dishes enjoyed by the estate's founding family.

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