Quince
Paste
So much so, that when I opened my Spanish restaurant, Rocco, in Ponsonby I made a point of including it on the menu – diners could finish their meal with Manchego cheese and quince paste.
It was full of preservatives. I just knew we could create better. So I planted a quince orchard in my property at Pukekohe. Once the harvest was ready, we set to work perfecting our quince paste. Fast forward a few years and Quincessential quince paste was ready to go.
It was full of preservatives. I just knew we could create better. So I planted a quince orchard in my property at Pukekohe. Once the harvest was ready, we set to work perfecting our quince paste. Fast forward a few years and Quincessential quince paste was ready to go.
We set it using only natural fruit pectin. It tastes like a quince is meant to taste – there are no artificial setting agents or preservatives to get in the way of the flavour.
It melts in your mouth and pairs perfectly with most hard or soft cheeses. Try it smothered over a hot croissant, with duck liver parfait or add a dollop to your winter casserole.
Bless the Spaniards for developing such a tasty treat.
Let’s talk Quince Paste
Get in touch about all things Quincessential and we’ll get back to you.
Handmade by Restaurateur
Mark Wallbank
Our Quince are grown with love on the family farm in Pukekohe. Then handmade as a totally natural product, with no added pectin.
