1

Tomato and Chilli Sauce

A lovely sweet, but spicy sauce for use on meats, pies and is even nice and tasty on bread and butter.

2

Passionfruit wasabi dressing

Serve this sweet and savoury dressing over a fresh green salad, steamed vegies, barbecued prawns, or blackened salmon.

3

Condensed milk chocolate spread

Five ingredients and five minutes! This super easy condensed milk chocolate spread is perfect for lovers of chocolate. Whether it's on a cake, biscuit or a sneak spoonful straight in your mouth, this chocolate spread is perfect for all ages.

4

Homemade Big Mac Sauce

No need to venture to Maccas, you can make Big Mac special sauce in the comfort of your own home!

5

Homemade worcestershire sauce

Your homemade Worcestershire might not be poured into a bottle with a signature red plastic top, but you can believe me when I say it will taste every bit as good. This is an inexpensive alternative and it’s super easy to make. It also gets better with age, as all good things do! How to make homemade Worcestershire sauce: key tips This sauce is so easy to make. You simply simmer all the ingredients in a saucepan for an hour, sieve it to get rid of all the solids, then bottle it! This recipe makes around 4L, but if you would like a thicker sauce, you could easily simmer the mixture for longer and reduce the sauce to around 2L. The cook uses empty vinegar bottles for storing her sauce, which I think is a great idea. Make sure you sterilise any bottles or jars you use before pouring in the sauce. Key ingredients in this homemade Worcestershire sauce recipe Brown vinegar (also known as malt vinegar) is the base ingredient of this recipe. It provides a tangy acidic flavour and also helps preserve the sauce by inhibiting bacteria. If allspice is unavailable, you can substitute it for mixed spice. Not a lot of people have treacle in the house, so if you don’t wish to go out and buy some, ABR members have used golden syrup instead with success. The chilli gives this sauce a tasty kick. For a mild sauce, try 4-6 bird’s-eye chillies. If you prefer it hotter, you can use up to 12 chillies! You can substitute the plum jam for rosella or jaboticaba jam. Like getting saucy? You could also try this homemade Big Mac sauce, plus a tangy homemade tomato sauce. This recipe was originally submitted by koahcook, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

6

Fig Relish

A big batch relish which is the perfect accompaniment to a cheese platter, or as gifts.

7

Teriyaki Sauce

A tasty Japanese sauce. Great with chicken, beef, fish and tofu.

8

Grandma's Pickled Onions

As far as nostalgic pickles go, pickled onions would have to be the pinnacle pickle! These baby white onions are brined and then captured in a herb and malt vinegar solution to make them tangy, sweet and crunchy – perfect as a condiment, or eating straight from the jar! How to make Grandma’s pickled onions: key tips Popping a plate on top of the submerged onions is an easy way to keep the onions in the brining solution, so that every part of the onion is targeted. Leave them to soak overnight and then peel them the next day (see notes below the recipe). After peeling the onions, place them in a new brining solution, with a plate on top to keep them submerged. This time they’ll stay in the solution for 2 days. Brining the onions before pickling them draws moisture from the cells, which will help to keep them crisp when they’re pickled. It also enhances their flavour. Make sure you rinse the onions twice before adding them to the jars with the vinegar solution and spices. You’ll want to rid them of as much salt as possible so that the pickle doesn’t taste overly salty. Key ingredients in Grandma’s pickled onions recipe Baby onions (or pearl onions) are just brown onions that have been harvested before they’ve reached full size. You can buy them at selected supermarkets and grocers, and you can also swap them for baby red onions. Malt vinegar is made from fermented barley and has a tangy, slightly caramel-like flavour. Its distinctive flavour is favoured for a pickle due to its ability to balance the sweetness of the onions. Peppercorns, allspice, bay leaves, cloves and red chilli all add flavour to the pickling solution. Peppercorns also contain antibacterial compounds. You can use fresh or dried bay leaves and chilli. You might also like to try these sweet onions pickled in honey, plus these 17 recipes with a pickle twist. This recipe was originally submitted by phocaena, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

9

Tomato Relish

I made it and I don't want to part with or give it away...I have it hidden in my cupboard!

10

Sweet mango chutney recipe

This sweet mango chutney is so easy to make and is a very tasty way to use up a glut of in-season mangos.

11

5-ingredient 'shake-it-up' satay sauce

Use up the dregs of your peanut butter and save on washing up, by making (or shaking!) this super easy sauce in the jar. It's delicious with chicken, as a dressing on a noodle salad or warmed as a dip or stir-fry sauce.

12

Zucchini relish recipe

Move over tomato relish, there’s a new kid in town: zucchini relish.

13

Balsamic Onion Jam

Simple and delicious. An excellent addition to most meat dishes, goes marvellous with hamburgers and is great with cheese and biscuits.

14

Cucumber relish

A little different to a regular relish, this version is more like a pickled salsa, but it would sit more than comfortably on any ploughman’s board. Be sure to save this recipe for when you next have a glut of cucumbers to use up. How to make cucumber relish: key tips Finely dice the cucumber and then ensure that it is well coated in the salt before setting it aside overnight. In the morning, drain the cucumber well, ridding the mixture of as much moisture as possible, before placing it in a saucepan with the other finely diced vegetables, mustard seeds, sugar and vinegar. Stir the mixture until the sugar dissolves and then cook, stirring occasionally until the vegetables are just tender, not mushy. If you prefer, you can thicken the relish liquid with a little cornflour. Key ingredients in this cucumber relish recipe Lebanese cucumbers would be best in this relish as they are firm and the seeds are small. However, the cook has also tried this recipe using apple cucumbers with success. The red and green capsicums and celery add colour and extra crunch to this relish. The salt from the brine, along with the vinegar and sugar make up the pickling solution. White vinegar is ideal to use, as it won’t discolour the vegies. You could also use apple cider vinegar, but know that it will provide a mellower flavour. Try other relishes, too, including a tomato relish or beetroot relish. This recipe was originally submitted by Pearl1, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.