Posts in Tag

condiment

I think marmalade gets a bit of a bad wrap. I used to go through phases when I was a kid but generally I quite liked it, just as long as it wasn’t the bitter kind. A couple of weeks ago I thought I’d try my hand at a mandarin marmalade. In fact I actually tried to make it twice, both times with no luck at all. Silly mistake, but the first time round, I’d forgotten it was on the stove. It cooked for too long and almost turned to

Last week was topped off with some (well deserved) Friday night fun at Moonlight Cinema.  I quickly rushed home from work, Seb and I made a super-quick picnic basket, jam packed with all sorts of antipasto goodness and made our way to the Melbourne Botanical Gardens. We busted out the blankets, pillows (and warm clothes) and settled in for a slice of classic outdoor cinema – such a good night out. What an amazing setting, aaaand dogs are allowed, so our friends took their super cute dog Olive. If you

What can I say? Wow! If I knew that homemade sweet chilli sauce was this easy (and tasty) I definitely would have made this sooner. Last week we went to the Vic’ markets and bought a big ol’ bag of chillies. Luckily we had everything else in the cupboard, but to be honest there really isn’t much to it. We started to chop, measure and blitz the ingredients together without thinking about the 37ºC heat outside. We cranked the oven up to sterilize the jars and turned the hotplates on

I love the lead up to Christmas. It’s always so manic and busy but I love it all the same. This week, to add to all the Christmas fanfare, we were invited to our very first Pickle Club. We had heard about this famous gathering of pickles before we moved up to Melbourne and were both looking forward to our first event. So here’s the deal. You make 6 jars of delicious homemade pickles (or chutney, relish, jams, cordials, pesto…. anything that keeps) and then swap them for 6 other

This one is dedicated to my favourite Indian friend in the world who adores hot food. Harissa is a hot chilli sauce from Northern Africa and in Moroccan cooking they serve it as a condiment to add extra flavour – like Australia’s version of good old Heinz tomato sauce. Harissa is ideal if you love to add a little spice to your food and it’s perfect to keep in the fridge. I’ve got my eye on a great looking recipe that uses harissa mixed with greek yoghurt as a dipping