Ousback’s Grilled Pepper and Apple Relish / Chutney

I am not sure where I first came across Ousback’s recipe — he was very popular with Vogue Entertainment Magazine around the mid 1990, so perhaps it was there. Anders Ousback was well known as a lover of food and wine, and this relish of his was also well known and loved. He was influential in the Sydney food scene, and influenced many chefs and restaurant owners. This recipe of his has stood the test of time, and is as wonderful today as it was back then.

There were several variations of the Grilled Pepper Relish. The one below is the one that I love because of its freshness and the wonderful taste of the spices it includes.

I am sure the recipe that Anders used has provenance. You can see the origins in Elizabeth David’s Red Pepper Relish. And there are infinite purees and pastes of roasted red peppers, such as  Serbian Ajvar, an Eggplant and Roasted Red Pepper Relish.

Similar recipes include Harissa, Roasted Red Pepper Sauces, and Red Pepper, Eggplant and Tomato Pasta Sauce.

You might also liked to browse our Preserves recipes and our Capsicum recipes. Our Apple dishes are here. Or explore our Late Spring recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in our Retro Recipes series.

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Roasted Tomato and Corn Cold Soup for Summer

A spicy cold tomato soup for the hottest of days.

Cold soups and salads abound during Summer. This is a cold soup made from roasted tomatoes and other vegetables. To shorten the time taken to make the soup, pre-prepare roasted garlic and roasted vegetables.

Similar recipes include Quick Gazpacho, and Quick Tomato and Cucumber Cold Soup.

You might like to browse our Tomato Soup recipes, and all Soup recipes. Explore our Tomato recipes, and Sweetcorn recipes. Find some inspiration in our Late Summer recipes.

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Baked Peppers with Cherry Tomatoes

Capsicums stuffed with cherry tomatoes and a basil sauce.

Tender. What a great name for a book. And what a book it is. Nigel Slater speaks so engagingly and comfortingly about his garden near Highbury Barn in London. He cooks my style of food – homely, so so simple, yet packing incredible flavours. Despite being British in style he loves to use Indian spices and experiment with flavour combinations.

When I say “British in style” I don’t want to conjure up images of old-fashioned British food like chip butties and steak and kidney pie. I do imply, though, that the food is cold weather food – root vegetables, cabbage, oven cooked food. For even a hot day in the UK does not pass muster as a summer day in Australia. Nigel would argue that some of his food is for the hotter seasons, but his recipes are not, say, like Bill Granger’s, built with the 30C – 45C degree heat of good ol’e Aussie summers where it is hot enough to cook a falafel on the sidewalk and everyone who is sane heads for the beach.

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Pumpkin Soup with Red Peppers

A chilli pumpkin soup that can be eaten hot, at room temperature, or frozen for another day. It is one of our great collection of Pumpkin Soups – you can check out the other ones here.

Are you looking for similar dishes? Try Special Pumpkin Soup, Pumpkin Risotto, and Ginger, Garlic Lentil Soup.

You can browse  all of our Soup recipes and check out our collection of pumpkin dishes. Or explore our Mid Winter dishes.

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