Dial up the luxe this Christmas with Four Pillar’s new Bloody Shiraz Gin caviar.

The fancy new fish eggs are made from Yarra Valley First Harvest Salmon Caviar gently infused with Bloody Shiraz Gin for a 24 hour period.

The gin-washed caviar is said to reveal soft citrus notes, as well as gentle spices of juniper, coriander seed and native Tasmanian pepperberry, which perfectly complements the salty burst and pop of the roe.

Alongside the flavours of the gin, the caviar also picks up the tipple’s deep purple colouring, making for one very impressive canapé.