CONDIMENT COLLECTIVE - #9

1) Gooseberry and Dill Pickle Salsa ~ last summers gooseberry boshi meets last summers dill pickles with fresh dill + tarragon from my garden and a grind of green Sichuan pepper. Sour, fresh + fragrant. Excellent dressing cucumbers and/or tomatoes (with or without olive oil) or with anything seafood (particularly oysters). Shake well, keep in the fridge after opening. 

2) Umami Picante ~ organic blonde rocoto chillies fermented for 10 months then blended with koji, local shiitake, wakame and kelp then emulsified with hemp oil and acv. Umami at the front and party out the back. Makes an excellent spicy / savoury dressing for brassicas and is wonderfull with mushrooms of all persuasions. Shake well. May split over time but will reconstitute fine w a good shake. Store in the cupboard out of direct sunlight. 

3) Borscht Seasoning ~ created w @perksandmini, here’s 8yo fermented + freeze dried borscht (beetroot, turnip, purple carrot, dill + caraway) that’s mixed with nigella + sea salt. Earthy, sour, salty and fragrant (and psychedelic). Sprinkle on soft boiled eggs or fold through strained yoghurt. Keep in the cupboard out of direct sun light. 

4) Fermented Turmeric + Ginger ~ perennial turmeric w ginger, hakurei and water from Kunanyi. This salsa is vibrant and zesty ~ use as you would fresh lemon.. great with any seafood, to finish pan (or wok) fried greens or to pimp your beurre blanc. Keep in the fridge after opening. 

5) Mothership Chilli Salt ~ freeze dried Mothership + sea salt, use to finish anything and everything. Perfect as a finishing salt for; grilled fish, roast vegetables, fresh plump tomatoes, guacamole, fried eggs, roast chicken, Bloody Mary’s… Keep in the cupboard out of direct sun light. 

6) Mothership Fermented Chilli ~ the 10yo flagship and mother of all, she brings depth, complexity and spice to all she meets. Over the years she’s been fed; heirloom chillis (16+ varieties), vegetables (daikon, hakurei, tomato, tomatillo, eggplant, cucumber, radish, fennel, garlic scapes), sea salt, water (Kunanyi), herbs (shiso, parsley, tarragon, lovage, laksa leaf, dill, chervil). Hot but not hot hot. More acidy, funky hot. Perfect for tacos, fried eggs, Bloody Mary’s, stir frys, pasta sauces, hummus and anything and everything really that might need a punch of flavour. We have a magnum bottle in our kitchen and it currently ends up splashed on most things we eat. Keep in the fridge once opened. 

7) Not Kanzuri (preserved meyer and Lisbon lemons, fermented chilli (multiple varieties), jasmine koji + fermented turmeric). Inspired by (but literally nothing like) one of my favourite condiments from Niigata. Punchy, bitter, sour, spicy, salty… use sparingly to cut through fatty meats, roast chicken (lamb or potatoes), or mix with olive oil to dress salads / vegetables. Shake well. Keep in the fridge once opened. 

8) Barrel Aged Quince + Apple Vinegar (raw / unpasteurised, all organic fruit from the Huon Valley aged in a whiskey cask for 18 months). Makes a beautiful vinaigrette or mix with shallots for a lovely mignonette.