Some of my favourite condiments

Test Jane 114700

 Photography by Sydney food photographer Omid

 Recipe and styling by Sydney Food stylist Jane Collins 

  Growing up in  our household we had  plain dinners and I always wondered where the sauces were on my dinner plate ?  We had simple meals and I often missed the deliciousness of mopping up a sauce at the end of a meal with a thick sliced of crusty bread. As I developed a love of cooking and eventually moved into training as a chef , I found that the sauces were the most important part of the meal for me.  I was once told by my head chef that the Protein  was just the carrier for the sauce. I loved that and I still believe that to this day. Even something as simple as having mayonnaise on a sandwich with a hint of chilli jam will do the trick.  Here are a few that have stuck with me both for flavour and ease of cooking.

These are my three go to condiments, they go with almost everything and anything.

Tomato concasee ( front right ) 

1 kg  tomatoes (really ripe ones in season are the best for this sauce )

1/3 cup extra virgin olive oil

1 small onion, chopped finely

1 garlic clove, crushed

1 Tbsp red wine vinegar

2 sprigs thyme

1 Heat a small saucepan to medium high heat and add  1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar and remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste.

 Chilli jam ( back left and right ) 

Makes approx – 1 litre

Prep time -10 minutes

cooking time-   1 hour 20 minutes

4 large red capsicums, seeds and membrane removed

1 brown onion, roughly chopped

2 small red chillies

½ cup white vinegar

¼ cup malt vinegar

1 ¾ cups white sugar

2 tsp sea salt

1 Place red capsicums, onion and chillies in the bowl of a food processor, process in short bursts till smooth.

2 Place into a medium saucepan over medium high heat with 1 cup water, and both vinegars.

3 Cook for 15-20 minutes, add sugar, sea salt and reduce heat and simmer for an hour, till sauce is thick and syrupy.

 sizzle tip– great on chicken , fish and even on a ham sandwich



Peach apple and maple chutney  ( front left ) 

Prep time 15 minutes

Cooking time – 25 minutes

Makes about 2 cups


400g red apples approx 2, chopped

1/4cup low gi cane sugar

1/4 cup maple syrup

1star anise

1 stick rosemary

500g fresh peaches, chopped

1 lime, juiced




1 Place apples, sugar, maple, star anise and rosemary with  1/4 cup water  into a medium saucepan over medium heat simmer for 10-15 minutes till soft .

2 Add peaches reduce heat to low and simmer for another 10 minutes. Cool completely, add lime juice. Cool completely before spooning into sterilised jars.

 sizzle tip-  serve with roast pork, or chicken.

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