condiment

condiment April 30, 2022

Red capsicum relish

Autumn is the season for so much preserving. By the time I get to winter I’m often exhausted by the cavalcade of fruit and vegetables that have passed through the kitchen door needing to be jammed, jellied, bottled and preserved. My arms ache from...

condiment April 23, 2022

Rosella hibiscus conserve with guava and whipped tahini

In the same way that eating an uncooked stick of rhubarb is not enticing, rosella flowers, or wild hibiscus, in their raw form are not entirely pleasant to consume. Preparing rosellas in fragrant light syrup and gently poaching them returns a...

condiment April 2, 2022

Mustard fruits (mostarda di frutta)

Mustard fruits are a condiment originating in the north of Italy that is served with poached meats or grilled poultry and game. Most commercially available mustard fruits are predominately citrus and candied whole, but this same method can be...

condiment February 26, 2022

Pesto & pistou

She says pistou, I say pesto. It is always the same in our house, where there is one vegan and one omnivore. Summer is the season for all the green sauces. Salsa verde, chimichurri, pistou and pesto. In our house, though, we gravitate to the two...

condiment October 16, 2021

Rhubarb compote with fennel pollen

As much as I admire rhubarb, I still think it’s a tricky beast. For a start, it has an identity crisis: it’s a vegetable masquerading as a fruit. Second, its leaves contain high amounts of oxalic acid, which is poisonous. You would need to eat a lot...

condiment August 14, 2021

Clementine marmalade with star anise and black pepper

I love citrus, a family of fruits all with a sour tang and varying degrees of sweetness, their history a tale of hybrids. There were four firsts – citron, pomelo, papeda and the mandarin, the only sweet one – that were mixed and interbred so...

condiment May 22, 2021

Quince jelly

Beauty is in the eye of the beholder, but all eyes see beauty differently. For the past few years I have had the great pleasure of working with Earl Carter, the man whose vision is behind The Saturday Paper ’s food page photographs. Our shoot days...

condiment April 24, 2021

Pomegranate molasses

The pomegranate tree is a delightful specimen in any garden, and at this time of year its amazing fruit is ready to be harvested. It is a fruit that fascinates me on every level. From its etymology to its symbolism, it is full of wonder. Its English...

condiment April 17, 2021

Peter’s pickled peppers

One of the best things I ate in a time before Covid-19 was a pepper pickled by a guy named Pete. Pete took some peppers at their peak (although I can’t be sure if Pete picked those particular peppers), passed them through a wood-fired oven and...

condiment April 10, 2021

Green tomato cake and green tomato and zucchini relish

As we have tripped over the autumn equinox, it is time to start farewelling the vegetables that have filled our summer and early autumn months. It is also the time to start thinking about what to do with green tomatoes. I have to confess that my...

condiment January 23, 2021

Zucchini paste with toasted nori and capers

At the moment, many home veggie gardeners are experiencing a glut of zucchinis, squash and other vining vegetables. Even just one or two plants can produce a massive quantity. Fortunately most will be picked as flowers or as young and tender fruit,...