Hot Smoked Kingfish and Vermouth Pâté

Not your average tin. Not even close.

This is the kind of pantry staple that makes people think you've got your life suspiciously together. Sustainably sourced South Australian Yellowtail Kingfish from the pristine waters of the Eyre Peninsula is hot smoked by fourth-generation smokehouse legends in the Adelaide Hills, then blended with vermouth, capers, herbs and olive oil into one gloriously rich, smoky pâté. It's basically a cheese board's new best friend.

Pile it onto warm sourdough, crisp crackers or crunchy crostini. Add pickles, a squeeze of lemon and a chilled glass of something delicious, then casually accept compliments you absolutely deserve.

Geranium tip: Keep one in the pantry for impromptu guests. (Or emergency Tuesday afternoons. Both are valid.)

INGREDIENTS: HOT SMOKED KINGFISH 62% (SOUTH AUSTRALIAN YELLOWTAIL KINGFISH Seriola lalandi (FISH), SALT, MAPLE SUGAR, LIGHT SOY SAUCE, NATURAL WOOD SMOKE), EXTRA VIRGIN OLIVE OIL, TOMATO PASTE (TOMATO, SALT, FOOD ACID (CITRIC ACID)), WHITE WINE VINEGAR, DRY VERMOUTH 2%, CAPERS, SALT, HERBS AND SPICES.