The Acid Test

Ever think vinegar could be good for more than just a vinaigrette? It’s time. Abigail Donnelly hit the condiment aisle and cooked everything from fried eggs and Momofuku-style firecracker pork, to old-fashioned vinegar pudding, poached nectarines and pickles

- Abigail Donnelly

But is it balsamic? Not all balsamic vinegars are created equal, make sure you choose the real deal

WHAT IS IT?

Balsamic vinegar has been produced in and around its birthplace, the city of Modena, in the northern region of Emilia-Romagna, Italy, for nearly 1 000 years. The region specialises in Lambrusco (red) grapes and Trebbiano (white) grapes and some of the must (unfermented grape juice) from these grapes has always been traditionally set aside to produce vinegar.

HOW IS IT TRADITIONALLY MADE?

The juice is cooked slowly to a syrupy consistency, then cooled and stored in wooden barrels where it is fermented and then aged for 12 to 18 years. The process produces a thick, glossy, flavourful vinegar.

HOW DO YOU KNOW IT’S REAL?

Traditional balsamic vinegar may be labelled as “aceto balsamico tradizionale di Reggio Emilia” or “aceto balsamico tradizionale di Modena”. Vinegar labelled with these names must be produced in either the regions of Modena or Reggio-Emilia using Trebbiano or Lambrusco grapes.

PROSECCO-VINEGAR POACHED NECTARINES

Serves 4

EASY

GREAT VALUE

Preparation: 5 minutes

Cooking: 15 minutes

nectarines 8

sugar 100 g

honey 3 T

water 1 cup

Woolworths prosecco vinegar 4 T

bay leaves 2

cinnamon stick 1 vanilla ice cream, for serving

Woolworths almond, hazelnut and coffee granola pots 2 x 80 g

1 Cut a cross into the base of each nectarine, then set aside.