Torshi and makdous
Pickled vegetables and oil-cured eggplant make a winning starter that's easy to prepare ahead.
Burrata, preserved zucchini, green olives and lovage by Dave Verheul
This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.
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Mat Lindsay’s pickled mussels
This was one of the first dishes we had on the menu at Ester," says Mat Lindsay. "I suggest putting a mussel and a pickle on top of some freshly grilled bread or a potato chip and dipping it into aïoli - a DIY canapé."
Apricot and orange-blossom jam
This vibrant apricot and orange-blossom jam goes perfectly with ricotta on buttered sourdough.
Crackers with cheddar and radish pickles
A really great cheddar ups the stakes on this most classic of snacks - crackers and cheese. Home-made pickles seal the deal - open a bag of Jatz and let's get the party started.
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Potted rabbit
Australian Gourmet Traveller recipe for potted rabbit from Windmills Break in Yallingup, WA.
Quick pickled root vegetables
Australian Gourmet Traveller recipe for quick pickled root vegetables
Giardinièire (pickled garden vegetables)
Australian Gourmet Traveller recipe for giardinièire (pickled garden vegetables).
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Peter Kuruvita’s lime pickle
Australian Gourmet Traveller recipe for lime pickle by Peter Kuruvita from Flying Fish.
Pickle and preserve recipes
When it comes to last-minute entertaining, a lovingly made preserve, served as an antipasto, condiment or sauce, will get you out of a jam. Capture sunshine in a bottle with these preserves of the season's best produce.