At the end of 2024 we launched our collaboration with Quinta Kismet, a limited edition of rock samphire pickles and wild leek kimchi.
We adhered to sustainable foraging practices designed to prioritize environmental responsibility. Rock samphire was thoughtfully harvested from abundant communities occupying the cliffs of Azenhas do Mar, its natural habitat, with care taken to collect only small portions from each plant, ensuring their capacity for regeneration. Similarly, the wild leeks for our kimchi were sourced from abundant, well-established patches, with every effort made to preserve the integrity of the coastal ecosystem.
Our aim extended beyond creating these distinctive preserves; we sought to offer an authentic connection to nature, showcasing the biodiversity of Portugal and its unique wild flavors and botanical richness.
ROCK SAMPHIRE PICKLES
Crithmum maritimum
Our rock samphire pickles are a vibrant, coastal inspired treat. Foraged by hand from the shores, the samphire brings a unique balance of crispness and brininess to the pickle jar. The delicate saltiness of the sea is complemented by a tangy, vinegary bite, creating a bold yet refreshing flavour profile. The natural crunch of the samphire adds a satisfying texture that enhances the overall pickle experience. Whether you’re looking to elevate your dishes with a coastal accent or simply enjoy a jar of nature’s brine, these Rock samphire pickles offer a delightful combination of textures and flavours that can transform any meal. Use as garnish on grilled meats and fish, on a tartar or ceviche, add it to your sandwiches, wraps and salad or simply serve as part of a tapas and antipasti platter.
WILD LEEK KIMCHI
Allium ampeloprasum
Our wild leek kimchi is a vibrant and aromatic fusion of traditional Korean flavours with the earthy essence of foraged wild leeks. Hand-harvested and carefully pickled, these wild leeks bring a unique depth to the kimchi, with their mild oniony and garlicky undertones blending seamlessly with the tangy, spicy fermented brine. The result is a beautifully complex, zesty kimchi that balances heat, tang, and savoury umami, with a crunchy texture that remains satisfying throughout the fermentation process. Use it in your stir fried with rice or noodles, pair with roasted or grilled vegetables, add to your sandwiches and wraps or use to accompany grilled meats and egg dishes. The addition of wild leeks to this kimchi creates a more nuanced and complex flavour than the traditional napa cabbage variety. The leeks’ gentle garlic-like and oniony notes make for a more refined, earthy base that balances beautifully with the gochugaru’s heat and the ferment’s tang.