Tuesday, November 29, 2011


Sonoma Kalamata sourdough, red onion relish, leg ham, blue vein cheese, walnuts & thyme.

This ^ is my ultimate favourite home-made pizza combination, but as it has been quite hot this week I tried it on some nice sourdough & turns out it is definitely just as delicious on a sandwich. I love chutneys/ relishes & this one definitely does not disappoint.

Red Onion Chutney


3 red onions

1 green apple

5-10 dried apricots

100ml red wine

1 tbsp balsamic vinegar

1 tsp honey

2 tbsp brown sugar

salt to taste


In a food processor, chop onions, apple & apricots until fine but not mushy.

Heat some olive oil in a medium saucepan and lightly fry onion mixture for 5 minutes

Add all other ingredients, stir to combine and simmer on medium heat, stirring occasionally, for around 1 hour.

The chutney will keep in a sterilised jar for a few months but is definitely too yummy to last that long!


  1. Yarrrmmm. On a technical sidenote, that white balance is bloody perfect...so bright and inviting!