Condiments

Make Don't Buy

Tomato Ketchup

A very versatile thickened tomato sauce to serve with burgers, sausages and chips.

Make Don't Buy

Basic Basil Pesto

An easy pesto, delicious on just about anything from pasta to salad.

EG Magazine Ed. 5

Pickled Onions

Tangy pickled onions to serve with tacos, barbecued meats, burgers, sausages… the list is endless.

Condiment

Curry Powder

A quick curry powder using staple spices you will have in your pantry.

Gifting

Spiced Pear Chutney

Preserve the taste of autumn with this sweet and spicy chutney – especially good with cheese and cold meats.

EG Magazine Ed. 3

Chipotle Mango Salsa

Summer in a bowl – this fresh, vibrant salsa with its tangy sweet heat provides the perfect foil to the spicy Mexican flavours.

Classic Pesto

A useful complement for pasta, fish, chicken, pizza and more.

Make Don't Buy

Dukkah

This condiment is an Egyptian spice mixture with a distinctly nutty taste. Sprinkle it on roasted vegetable dishes or pasta.  

Make Don't Buy

Garam Masala

Favourite spice mix for your store cupboard.  Add to savoury dishes for that extra flavour punch.

Make Don't Buy

Taco Seasoning

Make your own spicy taco seasoning to suit your own taste.

Make Don't Buy

Grated Cheese

A very handy stand-by to have in the fridge or freezer.  An excellent way of using up left-over cheeses from a cheese board.

Family, Food & Fire Magazine Ed. 1

Blackberry Glaze

A tasty and fruity glaze to serve with a pork roast.

Thermomix

Chilli Jam – Thermomix

This chilli jam is great served with barbecued seafood or skewers, and a perfect addition to your cheese platter.

Make Don't Buy

Homemade Aioli

For dunking, dipping or drizzling, this homemade aioli brings a garlic kick to a huge range of vegetables and meats.

EG Magazine Ed. 3

Spicy Pumpkin Chutney

Delicious golden and spicy chutney to serve with cold meat and cheese.  Great addition to any snack tray.

EG Magazine Ed. 3

Pico de Gallo

‘Pico de Gallo’ means ‘peck of the rooster’, which refers to the spicy bite of this salsa. Freshen up your Mexican fiesta with this fresh,

EG Magazine Ed. 3

Southland Pimento Cheese Spread

Pimento cheese combines the bold Cheddar cheese with the smooth and creamy mayonnaise to make a delicious, versatile spread that is wonderful on crackers, sandwiches,

EG Magazine Ed. 3

Old-Fashioned Bread & Butter Pickles

These pickles are reminiscent of the ones Grandma used to make.  Truly a depression-era recipe, these were truly used for a sandwich with bread and

EG Magazine Ed. 3

Icebox Spicy Okra Pickles

Okra is very common in the South, having been introduced from Africa in the early 18th century. Try this delicious pickled version without the hassle

Healthy

Fermented Garlic Honey

Drizzle this honey over pizza, fried chicken, pulled lamb, or use as a glaze for grilled pork. Delicious.

El Gusto Magazine

Marinades for Chicken

Try out these different marinades to enhance the flavour of your roasted or barbecued chicken.

Dressing

Avocado Salad Dressing

Get a lovely taste of avocado through your whole salad with this vibrant dressing.  Also great with chicken fajitas and tacos.

Condiment

Bacon, Tomato & Onion Jam

All good things from the South plus sugar makes another condiment for your burger or your appetizer tray!  This is a surprising combination that is

Condiment

Spicy Red Pesto

Serve this delicious spicy pesto with fish or chicken dishes.

Condiment

Chimichurri

This punchy sauce is traditionally served with barbecued meats in Argentina. It complements all types of meat but is especially good with chicken. A brightly coloured

UBT Magazine

Toasted Walnut Butter

This delicate and wintery walnut butter, shown in the little jar, is delicious served with blue cheese, pickled pears or honeycomb, and crusty bread.

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