Bonne Maman has tapped into the international jam and cheese pairing trend at its annual Mother’s Day event.
The event was held in the afternoon at the Darlo Country Club in Darlinghurst, Sydney, a change from the breakfast event of previous years.
Guests were invited to taste combinations of Bonne Maman products and a variety of cheeses, with the pairings curated by Australian cheese educator, Sonia Cousins.
Combinations included fig conserve with blue cheese, rhubarb conserve with goat’s cheese and orange marmalade with Roquefort.
Cousins said combining the unique flavour and sweetness of each conserve with the umami taste of cheese enhances the balance of taste and texture.
“Jam and cheese are delicious on their own but it’s not until they’re properly matched together that they present their true flavour and transcend to a new level,” she said.
Bonne Maman managing director Simon Paterson said mothers were central to the foundations of the heritage brand. The product was created during Second World War when women were too busy outside the home to make jam. Bonne Maman, which literally translates to ‘good mother’, stepped in to fill the gap.
Accoring to Paterson, Bonne Maman continues to use the same recipes and unique, faceted-jars as a mark of its dedication to consistent quality and tradition.
