Look at the colour on this. That deep crimson isn't artificial dye — it's beetroot, doing what beetroot does best. The Cured Vodka Beetroot Salmon takes the bones of a traditional gravlax and updates it with a distinctly Australian set of ingredients. Boutique vodka from Applewood Distillery in South Australia preserves the salmon while beetroot powder and ginger add a light, earthy sweetness and gentle warmth that makes this unlike anything you'll find on a supermarket shelf.

The result is a cured salmon that's lighter and more delicately flavoured than smoked alternatives, with a presentation that genuinely stops people in their tracks. It's the kind of thing that makes a grazing board look like it was put together by someone who actually knows what they're doing.

It's ready to eat straight from the pack. For something that looks as good as it tastes, serve it over a salad with local feta, roasted beetroot, walnuts and rocket — garnish with edible flowers if you want to properly commit to the moment. Or keep it simple on sourdough with cream cheese and a grind of black pepper.

At least 99% Australian ingredients. No shortcuts, no artificial anything.

100g per pack. Refrigerated.

Atlantic Salmon (Salmo Salar) (Fish), Salt, Sugar, Vodka, Beetroot Powder, Ginger Powder. Contains Fish. Sodium Diacetate E262 free.