Valentine’s Day is about spoiling the special person in your life and what better way to celebrate the occasion than to indulge in a taste of luxury.
Yasa Caviar is produced in a desert outside Abu Dhabi and delivered to Australia within 24 hours of harvesting. The caviar is harvested from Siberian sturgeon using methods that cause no harm to the fish. Strict quality standards are employed by the hatchery using sustainable water resources and in consultation with some of the world’s top caviar experts. The roe from each fish is removed, hand processed, graded and air freighted.
Yasa Caviar
Yasa Caviar is unpasteurised and three grades are produced from the Siberian sturgeon. Grading is done according to size, texture and condition of the roe resulting in distinct flavour profiles.
Yasa Premium has the smallest sized roe and is reminiscent of Sevruga caviar. The flavour is salty, earthy and vegetal and the texture is creamy in the mouth. Yasa Elite has larger egg pearl with a buttery texture and lingering creamy notes with a hint of iodine and green walnut.
Yasa Royal
Yasa Royal is a large pearl much like the Beluga sturgeon. The aroma is salty with the scent of the sea. The texture is firmer on the palate with a subtle pop releasing a creamy, salty and nutty flavour that lingers long on the palate. Yasa Royal is a sensational caviar and well worth the experience.
How to Eat Caviar
How to Eat Caviar
Experiencing caviar is a sensory and sensual experience. Place a small amount of Yasa caviar on the back of your hand – or your partner’s – between the thumb and forefinger. Once it has reached body temperature, inhale the aroma before placing it in your mouth. Roll it gently on the tongue before pressing it against the palate to pop and release the flavour of the sea.
Mother of Pearl Spoon with Yasa Royal
Alternatively, use a mother of pearl spoon to feed your other half and avoid metal implements which react with the caviar and alter the flavour.
Caviar is traditionally paired with a dry champagne or a chilled premium vodka.
Yasa Caviar is distributed by Luxe Seafoods and is available at Victor Churchill and David Jones’ food hall. Pricing starts from $65 for 20g of Yasa Premium and is available in a range of sizes up to 1kg across all three grades.
Photography © by Gourmantic – Copyright: All rights reserved.
[…] The Cravado cocktail was served on arrival, a refreshing frozen mix of vodka, coconut water, lychees, fresh mint and lime and made for fine sipping as the sun went down. This was followed by canapés which included Smoked Hot Wings with comeback sauce, Empanada of Wild Greens and Heidi Raclette and the delectable Hashbrowns with Yasa Caviar. […]
[…] returned with their famous paella made with sustainable seafood. Yasa Caviar attracted a steady crowd with their fresh unpasteurised […]
[…] review of the Mumm champagne brunch with Yasa Caviar is coming […]
[…] the desert outside of Abu Dhabi to the snow fields of Thredbo, a nude tasting of Yasa Caviar was underway. The caviar is placed at the base of the thumb and forefinger until it reaches body […]
[…] and caviar? The Collected Co have put together beautiful gifts for a luxury indulgence with Yasa Caviar and Champagne Perrier-Jouet and Champagne Mumm. They come in luxurious boxes with handmade ribbon […]