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Condiment

Sophie Gray’s top tips for making your own preserves

Sophie Gray’s top tips for making your own preserves

Master the art of home preserving with Sophie Gray’s guide for getting it right. We've rounded up her top tips for making jams, marmalade, chutney and bottled fruit, as well as some of our best recipes so you can put it all into practice.
Christmas cranberry chutney

Christmas cranberry chutney

Cranberries and Christmas go hand in hand, and this rich-red chutney is the best way to make the most of the festive pairing. Make little jars for gifts, or keep them all for yourself to be enjoyed with your turkey!
Slow-cooked apple butter

Slow-cooked apple butter

Homemade condiments are always worth the effort - and this apple butter is no different! Full of depth and flavour, this simple slow-cooked recipes is the perfect topping for porridge and desserts.
Tamarillo chutney with walnut digestives

Tamarillo chutney with walnut digestives

Enjoy tamarillo season thanks to our divine chutney recipe, which makes a fantastic gift - even if it's a gift to yourself! It matches beautifully with cheese, pickles, cold meats, and these walnut digestives.
Roast kūmara, green bean, corn and feta frittata

Roast kūmara, green bean, corn and feta frittata

This nourishing dish is perfect as a simple but delicious family dinner. Combining the sweetness of kūmara with the saltiness of feta, and served with homemade tomato relish, Nadia Lim's frittata is always a hit!
Rhubarb chutney

Rhubarb chutney

I love the way Mum and her friends have swapped recipes over the years when their gardens are overflowing with produce that needs using up. This chutney recipe comes from Mum’s good friend Sue and it’s so simple to make.
4 ways to get creative with barbecue sauce

4 delicious sauces for the barbecue

Whip up a simple sauce to complement your next BBQ – whether you’re cooking meat, seafood or veges, we’ve got you covered with our four easy recipes.
Broccoli and walnut pesto

Broccoli and walnut pesto

This homemade pesto is so good, you'll never want store-bought again! Use as a topping for crackers, a dip for vegetable crudité, fold through cooked pasta or spread onto a pizza base.