Little Acre is a small, family-run charcuterie kitchen in McLaren Vale, started in 2013 by Jim and Kate, two South Australians who came home after a decade away to make the kind of pâté, rillettes and terrines they'd been missing. Everything is made by hand in small batches, using ethically sourced meat and as much Fleurieu and South Australian produce as they can get their hands on: Nomad Farm chicken livers, free range duck, Fleurieu Milk cream, local eggs, Swiss brown mushrooms from a fellow Willunga Farmers Market stallholder, and port from the vineyards down the road. It all comes packed in a little glass pot you'll want to keep.

Smooth and delicate is their signature. The livers are blended with fresh herbs and spices and baked gently, so the texture is velvety rather than coarse, then each pot is sealed with its own jelly or butter. We stock three:

Chicken Pâté: the classic. Ethically sourced chicken livers, fresh herbs and a touch of port, baked into an elegant, silky pâté and sealed with a savoury jelly. The one to reach for with a baguette, cornichons and a crisp white.

Duck Pâté with Beetroot Jelly: richer and deeper than the chicken, made with free range duck livers and finished under a ruby layer of beetroot jelly. The sweetness of the beetroot cuts through the richness of the duck. Thick on sourdough with a glass of red.

Mushroom Pâté: for those who prefer their food to come out of the ground rather than run across it. Locally grown Swiss brown mushrooms blended with fresh herbs, baked and sealed with thyme butter. Earthy, savoury and fully vegetarian. Kate's favourite on toast with eggs.

All three sit beautifully alongside a soft washed rind, a wedge of comté and a spoonful of something pickled. Perfect for a board, a picnic, or an easy entrée among friends.

Country of Origin: South Australia