What others say about us

“A slice of Prune and Walnut log is my favourite treat to have after dinner or with a cup of tea. It’s sweet yet tangy, slightly chewy, and a whole lot better for me than a biscuit or a piece of chocolate.”

Necia WildenFood editor - The Australian

The first table featured three cheeses from the King Island Dairy which were the Surprise Bay Cheddar, Roaring Forties Bleu and the Seal Bay Triple Cream Brie. Accompanying the cheeses were a Prune and Walnut slice from Pastilla Nash of New South Wales, infused macadamia dipping oils from Oz Tukka and infused olive oils from Island Olive Grove. Guests were impressed with the overall quality of the food items. The King Island cheeses were a big hit and comments centred around the richness of the brie, the creaminess of the cheddar and how easy the bleu is on the palate. The dipping oils were popular, particularly Oz Tukka’s lemon myrtle-ginger macadamia oil and Island Olive Grove’s chive- garlic olive oil. The biggest head turner would have to be the Prune & Walnut slice from Pastilla Nash. People were amazed by the product’s taste and richness. It was a perfect compliment to the cheeses. I had people coming up to the table saying, “People on the opposite side of the show are talking about this and I came all the way over so that I could try it.”

Hilton Hawaiian VillageHonolulu, Hawaii

Three companies exhibiting at the Fine Food event include Pastilla Nash, Flavorite tomatoes and Harvest Ingredients. Jan Nash, owner of Pastilla Nash, a Sydney-based company that makes prune and walnut log and fruit and nut cake, seeks to benefit from the international buyers’ interest. Pastilla Nash has a unique product and the Fine Food event sets a fantasic platform for Ms Nash to build networks and initiate discussions with buyers. “We have had great success from working with Austrade and believe this opportunity will add to the success of our business,” Ms Nash said. “Pastilla Nash participated in the Fine Food event in Melbourne last year and achieved recoginition from buyers. The New York fine food and kitchenware company, Dean and Deluca, were introduced to our product and we have recently completed our first shipment to the company this year.”

Austrade Press Release

Overseas Passenger Terminal loves the Prune and Walnut Log and pairs it with Pedro Ximenez Muy Viejo Sherry.

Tonci Faracmanaging director of Wildfire

Jan Nash is the Australian chef who developed the prune & walnut log.The ingredients list is commendably short:”prunes, walnuts, sugar, lime juice and honey”, and somehow she has turned them into a small and very dense roll. You cut it up into about 20 thin slices. Deciding when to eat the delicacy is a bit more problematic, but as it’s very rich, nutty and not over-sweet, I think it would go very well with some tangy cheese or maybe as an alternative to cantucci alongside a double espresso.

London Independent

With apologies to Clement Clarke Moore, some sugarplums are for adults. This dense, sweet and earthy sugarplum-walnut log is a fine foil for Stilton and a glass of port. The 9.2-ounce roll, made by Pastilla Nash in Australia, is sold at IdealCheese in Manhattan and at all Fairway stores . It is sold in bulk at Bedford Cheese Shop in Williamsburg, Brooklyn, and at Uncle Giuseppe’s Marketplace in Smithtown, N.Y.

FLORENCE FABRICANTNew York Times