Posted: 05/02/2019

Regula Ysewijn – My Magic Ingredient

Food Writer Regula Ysewijn reveals the virtues of Fleuriet Prune Vinegar from Vinegar Shed.

There is a whole new world of vinegars out there, born from intriguing “mothers” with results that are so complex you can’t help but compare it to a good wine or blended whisky. Fleuriet Prune Vinegar is one of those rather special vinegars, made from Pineau des Charentes rosé vinegar with Agen prunes, rosemary, orange zest, black peppercorns, fleur de sel and a little sugar. 

I love anything to do with prunes but I didn’t realise how versatile it would be in my kitchen. As a starter, a simple blue cheese & walnut salad becomes something special with the vinegar’s prune notes. A fatty game paté is brightened by a drizzle of it, or add a few drops at the end of cooking a dark beef stew to give an extra depth of flavour. 

For pudding, it comes to life with the best handmade vanilla ice cream or paired with an amber tarte tatin. And the morning after there, is a private moment when it tops off my thick yoghurt and granola.

Regula bought hers online at

This story appeared in the January/February issue of Fine Food Digest. You can read more on the digital edition here.

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