Condiment

Harissa spice paste

This fiery chilli paste is responsible for the kick to many North African dishes and can also be used as a condiment for grilled fish and meat.

Australian Women's Weekly|Jan 14, 2020

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  • Tomato and chilli jam

    Make this simple, spicy homemade jam and package it up in jars to share with friends - or keep it all to yourself. It can be used in stir-fries or served as a condiment for barbecued meat.

    Australian Women's Weekly|Jan 12, 2020

  • Corn-pancetta pan stuffing

    Let's face it, stuffing is worthy of a dish of it's own. This corn-pancetta pan stuffing will perfectly complement your main meal.

    Australian Women's Weekly|Dec 19, 2019

  • Sprout & bacon pan stuffing

    We all know stuffing is worthy of a dish of it's own. This sprout & bacon pan version will perfectly complement your main meal.

    Australian Women's Weekly|Dec 19, 2019

  • Fennel-cheese pan stuffing

    We all know stuffing is worthy of a dish of it's own. This fennel and cheese version will perfectly complement your main meal.

    Australian Women's Weekly|Dec 19, 2019

  • Chorizo-onion pan stuffing

    Stuffing is worthy of a dish of it's own. This chorizo-onion pan version will perfectly complement your main meal.

    Australian Women's Weekly|Dec 18, 2019

  • Cocktail sauce

    It's a little bit tangy, a little bit spicy and it's the perfect partner for all of your prawn and seafood needs this Christmas.

    Woman's Day|Dec 02, 2019

  • Pickled baby beetroot

    Make your own pickled beetroot at home and enjoy this sweet and sour condiment on meat platters, in chunky sandwiches, or stirred through salads whenever you like! Making pickles is a journey. Next stop - pickled chillis!.

    Australian Women's Weekly|Oct 13, 2019

  • Mint jelly

    Australian Women's Weekly|Jul 17, 2019

  • Taramasalata

    Taramasalata is a Greek meze that takes its name from the Greek name for salted cod roe - tarama. This recipe uses mashed potato but there are variations using bread soaked in water. The colour of this dip can vary from beige to pink depending on the roe (commercial taramasalata is often coloured pink).

    Australian Women's Weekly|Jun 02, 2019

  • Bread and butter pickles

    So-named for their Depression-era legacy of being served as a frugal feed between slices of buttered bread, bread and butter pickles have seen a resurgence in popularity as foodies seek to minimise food waste. Enjoy these pickles as part of a share plate, or as a condiment on burgers, hot dogs and in sandwiches.

    Australian Women's Weekly|Jan 14, 2019

  • How to make a classic béarnaise sauce

    A béarnaise sauce recipe is just the ticket to elevate a delicious dinner of beef steak. The classic French béarnaise sauce is a bistro favourite for a reason.

    Australian Women's Weekly|Nov 29, 2018

  • Women's Weekly's unbeatable lemon curd recipe

    Learn how to make lemon curd and you'll unlock a delicious topping for toast, scones, pikelets and pancakes as well as a dreamy filling for tarts and sponge cake.

    Australian Women's Weekly|Nov 28, 2018