Caviar can be tasted on its own, preferably using mother-of-pearl spoons ( avoid steel as it can alter the flavour), and served on a bed of ice. Or present it with lightly buttered toasted bread , hard – boiled eggs,blinis or boiled potatoes, all simple recipes that will enhance the refinement of your table.
Regal berries, delicious pearls for the palate – Caviar has been a signature dish on the royal table since the ancient Greeks.
As with any of nature’s delicacies, a healthy respect for the fish that produce caviar roe is essential.
Quality starts with the sturgeon. All the sturgeons bred by Caviar Giaveri are species of Russian origin, from which a wide variety of types of caviar can be produced. The valuable specimens include the famous Huso (Beluga) the extra fine Acipenser persicus (Osietra) and the more common Acipenser baerii (Siberian).
At Friend & Burrell we are uncompromising on both quality and sustainability because we wish to savour the delicate flavours of caviar for years to come.
As a result, we exclusively distribute Caviar Giaveri in Melbourne Australia.
Caviar Giaveri (Osietra, Beluga/Siberian and pure Siberian) is a true connoisseur’s caviar. Where Russian art meets Italian taste.
Caviar Giaveri meets our high standards for excellence in taste as well as in their farming methods and roe extraction. It farms and transforms its own caviar entirely in its northern Italian fish farms.
The roe is rigorously selected by hand and packed manually in a controlled environment. This a a meticulous artisan process, a ritual that is perpetuated to maintain high standards of excellence over time.
The flavour is delicate, event when full. Consistency expresses unmistakeable freshness. It has a soft scent and is rounded on the palate. Its quality is absolutely guaranteed.
It is very important to keep caviar in the fridge, not in the freezer. The perfect temperature is the key to keeping the nuances of flavour and the consistency of this delicious food.