The 1910 Bottling Company

 

The now infamous 1910 food brand has been produced in the fresh air of the Southern Highlands for nearly 8 years by artisan and ex adman Steve Hogwood. Here is a man who over 8 years ago realised there was a need to produce locally made food, that supported local communitees, producers, retailers, restaurants and food outlets in the Southern Highlands and surrounding regional area of NSW. In his words “The Highlands is the eco – tourism, food and wine destinantion of NSW, and only 90 minutes from our biggest city, Sydney – and these visitors want our local unique product, not something produced overseas or interstate you can purchase anywhere”

Although the 1910 brand is still botique and handmade, it is always in great demand, because of the quality of the ingredients and the way the product is produced using the best local produce avaialble. Our motto is quality, not quantity!

The1910 flagship product is the ‘Beer Onions’, fermented in French Oak barrels in a mixture of vinegars, fresh bay leaves, and a distinct mixture of herbs and spices and the fermentation process then finished using a locally hand made beer from The Eden Brewery, Mittagong. https://www.edenbrewery.beer/brewery

Needless to say, the 1910 product contains no alcohol, given the heating and jarring process of the Beer Onion product.

The water used is also special, in that it’s pure rainwater and filtered x3 times so it’s 99% pure. We also use Bell Mason preserving jars that can be legally reused over and over again for preserving food at home, that is for making jams or chutneys, or for storing all sorts of other things in the kitchen  – the lids are also plastic free, utilising corn starch as a sealer in the lid and again they can be legally reused for preserving purposes up to x6 times, so no land fill here and very sustainable.

The 1910 product is one of the the very few clean food products that goes to the trouble of using reusable Mason preserving jars and offering a plastic free environment for its food.

Why do we go to all this trouble?? Because we’re an ethical company that has always delivered a clean, delicious locally made product, not something that’s churned out of a Sydney factory and badged as local! You might say we deliver a quality local product, the way food should taste.

All are jars are a Bell Mason Jars imported from the USA (Because it is a glass product we can trust) – hence the glass we use for our products is not made in China, South East Asia or India –  https://www.ozfarmer.com/

The other three well know 1910 products are the Organic Caramelised Rhubarb, the Dam Good Dill Pickles and ann organic Beetroot in Raspberry vinegar.

To compliment this range there is now a 1910 Caramelised Onions and soon to be launched at http://www.theloch.net.au/upcoming-events/ a naturally fermented Japanese Sauerkraut, with fresh Wasabi and an aged 1910 Ponzu Sauce, as part of the NEW 1910 Asian Pickle Range to be served up in style at a seven-course degustation with matching wines that celebrates the best of spring produce and pairs it with a crisp sparkl

Sparkling Spring takes the traditional glass of sparkling and plays with the concept to create an exciting menu that will keep you guessing, incorporating locally produced beer, sparkling cider, champagne and beer fermented sauerkraut. The sparkling is not just for drinking it’s scattered throughout the highly imaginative seven courses. Highlights include: Loch Yabby with Champagne style beurre blanc on spring mirepoix, spring lamb loin on pea and shelled broad bean, braised a la Francaise in Pomologists Cider and sugar-cured Loch Trout with 1910 Japanese Sauerkraut in aged ponzu with ponzu mayo.

Indulge in a spectacularly creative feast, hear from the producers, enjoy the gardens and spend a lazy Sunday afternoon in the sun at our long table lunch.

Degustation – $95
Degustation with matching wines – $145

When: Sunday, November 19, 12-4pm
Bookings are Essential –  https://www.trybooking.com/book/event?eid=321718