RR CONDIMENT COLLECTIVE #10

So here it is, number 10. Few suggestions attached but as always get creative, have fun and NO RULES. 

1. Mothership Fermented Chilli ~ So this picante is 3802 days at the time of writing (27/10). What started as a simple fermented chilli is now a ‘perennial ferment’ whereby it gets added to and taken from throughout the year. Constantly evolving she is now made up of an array of 20 + varieties of local organic fruit + vegetables, a plethora of herbs, plus gets an annual boost of local rocoto and serrano chillies. She’s the inoculant and the base note. She brings depth, complexity, spice and length to all she meets. Plan is to keep her going for as long as I’m around and hopefully beyond. I use her on everything; from rice and tacos to eggs and oysters. I also use it as the starter for pretty much every ‘lacto’ based ferment I make.  

2. Mothership Chilli Salt ~ freeze dried Mothership (above) + Tassie sea salt, use to ‘finish’ anything and everything. Particularly good with Bloody Mary’s. 

3. Fire Tiger ‘25 ~ my go to daily tonic for an immune boost, digestion aid and anti inflammatory all in one. Organic fermented  tumeric and ginger from Natural Bridge slow fermented (to increase the bioavailability of the curcumin) then blended with masterbrine, raw vinegar and spices. Sip it, shoot it or blend it with sparkling water. Be Like Tiger. 

4. Fire Tiger Seasoning ~ this is a new all purpose condiment which I’m really happy. I literally put it on everything at the moment - fried eggs, risotto, fish… Freeze dried fermented turmeric + mothership chilli, w Australian (FNQ) black pepper and Tassie seasalt. 

5. 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 tomatoes (with or without olive oil) or with anything seafood (particularly oysters). 

6. Umeboshi, Shiso and Laksa Leaf ~ last years organic ume grown in Gardeners Bay femented in its own juice for 9 months then sun-dried for 3 days, then emulsified with shiso, Vietnamese mint and allium oil. It’s super punchy and fragrant. I use it like a mustard or thin it with olive oil to make a delicious dressing for leaves or vegetables. Also makes a great baste for grilled chicken or fish. 

7. Umami Picante ~ organic blonde rocoto chillies fermented for 16 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 or use with mushrooms of all persuasions. Super versatile. 

8. Borscht Seasoning ~ 8yo fermented + freeze dried (beetroot) borscht that’s mixed with nigella + sea salt. Earthy, sour, salty and fragrant. I like it sprinkled on soft boiled eggs, finishing light coloured soups or folded through strained yoghurt. 

9. Barrel Aged Quince + Apple Vinegar ~  raw / unpasteurised, all organic fruit from the Huon Valley aged in a whiskey cask for 24 months. Makes a beautiful vinaigrette.