To purchase our fine food please go to left hand menu

About Hot Aussie Cold Turkey

“Hot Aussie Cold Turkey” (HACT) is a delicious range of very high quality condiments….”

(quote from CRAVINGS magazine, Winter edition 2006)

No chemicals, colours or water added.

You find instructions and tips for the use of our products on the product labels and on this site. We also have a collection of recipes for our products, please enquire.

Editorials

SPICE MAGAZINE, Winter 2010, (westcoast finds) by Julia Cameron about our Bush Honey Marinade
THE WEST AUSTRALIAN, May 1st 2009, (Mother’s day lift-out) by Pam Brown
SUNDAY TIMES, January 4, 2009, “Hills alive to taste” by James Dallmeyer
CRAVINGS (WA), Winter/Spring 2007, (article on HACT’s infused oils in the making), by Alison Clarke
CRAVINGS (WA), Winter/Spring 2006 (2 full page articles), by Kandi Terrar
KALAMUNDA MAGAZINE, front page February 2005, by ex gold-plate judge and editor Douglas Southerland-Bruce
SCOOP MAGAZINE (WA), Autumn 2005, “Eating In” by Jane Cornes
TRAVEL LINK Magazine (National), July/August 2005

National Awards

Wrest Point Royal Hobart Fine Food Awards 2007, Silver and Bronze Medal
Wrest Point Royal Hobart Fine Food Awards 2006, Bronze Medal
Wrest Point Royal Hobart Fine Food Awards 2005, HACT the only Australian medalist in the category of infused oils, Silver Medal & Bronze Medal

Outlets

ICONS, Perth Domestic Airport, Qantas Terminal, WA
The Sticky Spoon Cafe (House of Honey), Herne Hill, 867Great Northern Highway Cnr River Rd

About Comtesse du Barry

By choosing a Comtesse du Barry foie gras or speciality, you will discover a reputed family company renowned for its « savoir faire » since 1908.

Year after year, Comtesse du Barry suppliers adhere to and maintain rigorous levels of quality control.

It’s your guarantee of exceptional products whether it be our famous foie gras or more original specialities, not forgetting our traditional dishes and gourmet delights.

In order to preserve their taste, Comtesse du Barry foies gras are cooked once they are cold, without a trace of artificial preservatives.

The geese and duck are bred in the pure Gers tradition as it was done in the old days. The geese are descendants of the authentic Masseube and Gimont race and only whole white corn grain is used in their feeding. That’s what gives their liver that incomparable subtle taste and texture. As for the ducks, they are fed on whole yellow corn grain as is the tradition which explains their unique taste much appreciated by connoisseurs.

These traditional breeding and production methods are so restricting and costly that barely 5% of French production abides by them.

Comtesse du Barry’s production plant is certified ISO 9001 by AFAQ. For our company, that signifies recognition of our high standards of quality.

The “Excellence Gers” certificat obtained by Comtesse du Barry specialities guarantees origin and trace-ability of our products. In this we continue our traditional self imposed high standards.

Comtesse du Barry adheres to the quality and client respect charter of the French mail order overseeing body (Fevad)

Since 1908 Comtesse du Barry is making the best Foie Gras in the World and many varieties of Terrines. Birds and animals are free range and raised by farmers from the South-West of France. They are hand fed and called "Red Label". At Comtesse du Barry there has never been any mistreatment of animals. This is also the reason why the production of Comtesse du Barry is rather small compared to other companies.

All the products of Comtesse du Barry are exempt of any chemicals, colorants and preservatives. These are natural.

We would like to give you the opportunity to share Comtesse du Barry's passion for traditional, quality cooking. Comtesse du Barry is still a family business and has come a long way in more than one hundred years.

We are very proud to present you a selection of these most exclusive delicatesse products and dishes.