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Prime Steak Restaurant has introduced a luxury caviar selection to complement their award-winning steak-focused a la carte menu, as it continues to lead the way in luxury dining in Australia. The premium caviar menu comprises Iranian Beluga Caviar, which is sourced from the world’s rarest, most prized and most expensive Sturgeon fish. Carefully prepared according to Persian tradition, the large grains are light to dark grey-coloured with a soft, creamy texture and a refined fruity, buttery flavour. Prime also presents exquisite Golden Russian Oscietra Caviar, which is delicately hand-selected from wild-raised white sturgeon, known for its large dark to golden brown-coloured pearls. The glossy and firm roe offer a crisp aroma, delicate nutty flavour and creamy finish with a hint of sea salt. Caviar and Vintage Champagne Pairings The caviar, which is ideal as a starter, can be paired with a vintage bottle of French champagne and followed with a…

Whether it’s imported caviar or American caviar, the most important factor in storing caviar is keeping the product at proper temperature. Caviar should be stored at 26 – 35 degrees fahrenheit.  The coldest part of the refrigerator is usually the back.  The safest way to store caviar at proper temperature is to place the caviar on a bed of ice in a sealed bag and change the ice when it melts.  Unopened, most caviar products will last anywhere from a few weeks to a few months.  Once a can or jar is opened, caviar should be enjoyed within a few days. If you wish to store an opened jar or tin of caviar longer than a few days, it’s best to cover the remaining caviar with a small piece of plastic wrap to prevent air from getting to the caviar. When eating caviar, always use a mother of pearl, bone,…

As the world and its lavish indulgencies become gradually more accessible to a larger and more affluent population, the question of how we define luxury and what exactly is a luxury item becomes increasingly difficult to answer. There are however a few luxuries that leave no ambiguity and none more so than Caviar, a delicacy that carries a heavy burden on the shoulders of its purveyor to provide a fine balance of nature, commitment to quality and dedication to tradition. As with any organic product, it is a legitimate challenge to get it right; it is even more of a challenge to get it right on a consistent basis so for the Petrossian family who have been providing the finest caviar in the world for 90 years, it is a genuine testament to their heritage, passion and family pride. Two Armenian brothers, Melkoum and Mouchegh Petrossian founded the family business…

Black River Caviar has pioneered an entirely new concept in sustainable caviar. The caviar is harvested from Siberian sturgeon, originally imported as fertilized roe from Russia in 1995, then wild raised in Uruguay. The sturgeon are fed an all-natural, organic feed. Black River Caviar’s Russian Caviar Master uses the malossol, or “little salt” method, to enhance the superb flavor of the caviar. From its inception, Black River Caviar sought out the perfect environment within which they could match the quality of wild caviar production. Black River Caviar has designed all facilities on their farm in such a way that they are harmoniously adapted to the environment and best utilize the pristine natural habitat that is the Rio Negro in Uruguay. Guiding Principal The guiding philosophical principal of Black River Caviar is the recreation of ‘life in the wild’ for the sturgeon: from day one until the moment of caviar harvesting.…

Opening a jar of fine caviar is like discovering a miniature treasure chest filled to over flowing with tiny, delicate pearls glistening as though illuminated from within. One mouthful is so luxurious. The rich, creamy texture mingles with the buttery taste and each tiny bead bursts saturating the palate with their delicate flavor. Caviar is to dining what a sable coat is to a girl in evening dress. ~ Ludwin Bemelmans Caviar: An Edible Luxury Caviar, the world’s most expensive edible luxury, is harvested mainly from the sturgeon family of fish. The Caspian Sea is the original birthplace of caviar production and home to this fresh water family. Beluga, Osetra, and Sevruga are the most delectable and considered the only true caviar, but sadly over fishing, pollution and loss of habitat have all contributed to a serious decline in their population leading to strict sanctions being placed on production. In order to…