A Mediterranean inspired chutney full of sun-drenched eggplants, red capsicums and garlic that's spiced up with fresh ginger and a good curry powder. Very versatile and with the twist of the lid it adds a new dimension to an antipasto platter, a ploughman’s plank or a bitey cheddar cheese, alongside a curry or with grilled and cold meats. I’ve even had it with my Sunday morning bacon and eggs and home-made sourdough bread. A truly delicious combination. We now grow extra eggplants and capsicums to make multiple batches. By the time its shared with family and friends I need to make sure there’s always enough stashed away in the pantry for our use. It's easy to make and a great chutney that uses up excess eggplant and capsicums. Read More . . .
Capture the intense spicy pepper-like flavor of chilli using one of the oldest and simplest preserving methods – drying. Using a home dehydrator or the oven is a quick fool-proof method that doesn’t rely on weeks of intensive summer temperatures with relatively low humidity that’s required for the traditional open-air method. Dried chilli develops an earthy, woody and nutty flavor complexity that is rare among other herbs and spices. Substitute dried chilli in recipes throughout the year, make your own special chilli powder blend with dried ground cumin, garlic and oregano or grind finely to make a hot chile powder.