Shallots, Menlo Gold

You might call this 'eshalot', 'gold shallot', 'french shallot', or 'shallot'. No matter the name, these are precious 'dish-makers'. We admire the sweet, mild flavour, and the subtle garlicky depth it brings into a dish.   
Good for the base of any main dish! Sauces, dips, condiments, curry, 

Store in fridge crisper, or dry, cool place during winter

Freshest in autumn or early spring.

Grown in the fields of Tasmania -are these the best shallots? Yes!