The art of preserving is going through a bit of a renaissance at the moment: a desire to grow one’s own food and make the most of it has led to many new books on jams, pickles and chutneys.
One of the best on offer comes from Hamilton-based caterer and long time Waikato Times contributor Rowan Bishop. In her new book, Rowan Bishop with Relish, she has come up with a great local version that mixes basic recipes like 'Just Apricot Jam', which contains just three ingredients, to more exotic options such as 'Eggplant Kassundi Pickle', or 'Rhubarb Champagne', the perfect late summer drink.
The book is split into sections: Chutneys and Relish; Pickles, Preserves and Sauces; Jammy Things And More, and takes the reader through a range of preserving techniques as well as providing many interesting options and ideas for serving the finished product.
A useful guide for beginners or a tool for more experienced cooks looking for new ideas to make the most of their own crops or haul from the local market.