Dips and Condiments recipes · Page 2

Pickle sliced ginger in rice vinegar, sugar and salt to make gari for Japanese-style meals.

Make no-bake puffed rice bars with tahini, coconut, rice malt syrup and dark chocolate, then chill overnight.

Bake kale with coconut oil, paprika, thyme and chia seeds until crisp for a savoury snack.

Caramelise onions with chilli, juniper, mustard seeds, herbs and malt vinegar for an onion jam to serve with cheese, meat or sandwiches.

Mix ricotta and goat's curd with fresh herbs, shallot and vinegar for a creamy Lyon-style dip.

Combine pineapple, chilli, spring onions, citrus juice and fish sauce for a fresh salsa to serve with tacos or fish.

Blend canned chickpeas, tahini, olive oil and garlic into a quick fresh hummus for dips, lunchboxes and picnics.

Cook finely diced capsicum and chilli flakes in butter for a spicy sauce to drizzle over a barbecue meal.

Pickle thinly sliced zucchini and onion with cider vinegar, mustard and turmeric for Rockpool's Zuni-style pickles.

Cook apricots with onions, raisins, vinegar and spices for Sandra's chutney, made in a batch for jars.

Dips and Condiments