Celebrate the flavours of South Australia with the Port Willunga Fine Foods SA Regional Fruit & Nut Platter Pack, a thoughtfully curated combination of dried fruit and nuts sourced from celebrated regional growing areas.
Inside you'll find dried apple sourced from the Adelaide Hills or Fleurieu region, creamy raw Fleurieu almonds, plump Riverland or Barossa apricots, and aromatic, naturally sweet muscatel berries. Together, they create a delicious balance of sweetness, tart fruitiness and satisfying nutty crunch. Port Willunga Fine Foods' current product page confirms this regional selection and the 250g platter pack size.
Handcrafted seasonally in small batches in Port Willunga, the platter reflects the producer's Permaculture-based approach to sourcing and preparation. It's gluten free, vegan friendly and free from additives and artificial flavours.
Beautiful for entertaining and easy to gift, this South Australian fruit and nut selection can be served alongside cheese and wine, added to a grazing board or enjoyed as an elevated everyday snack.
Key Features
- Curated South Australian fruit and nut selection
- Dried apple from the Adelaide Hills or Fleurieu region
- Raw Fleurieu almonds
- Apricots sourced from the Riverland or Barossa
- Sweet, aromatic muscatel berries
- Gluten free and vegan friendly
- Free from additives and artificial flavours
- Handcrafted seasonally in small batches
Product Details
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Brand: Port Willunga Fine Foods
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Product: SA Regional Fruit & Nut Platter Pack
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Net Weight: 250g
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Includes: Dried apple, raw almonds, apricots & muscatel berries
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Dietary: Gluten free & vegan friendly
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Production: Small-batch & seasonal
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Origin: Port Willunga, South Australia
Why You’ll Love It
This platter pack brings together contrasting textures and flavours in one beautifully simple selection—from creamy almonds and tender apple to rich apricots and sticky-sweet muscatels. It's ready to bring a regional South Australian touch to entertaining, gifting or everyday snacking.
Serving & Pairing
Create a grazing board with aged Gouda, triple-cream Brie or tangy goat cheese. Port Willunga also suggests pairing the fruit and nuts with Sauvignon Blanc, late-harvest Riesling or off-dry Moscato. For an everyday option, stir the mix through Greek yoghurt, scatter it over smoothie bowls or combine it with oats.
