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Australian supermarket tomato sauces tasted and rated – and how to cook with them
This staple of hot chips, pies and sausage sizzles also works brilliantly in everything from Japanese-style pasta to Malaysian fried rice
- In the first of her new fortnightly cooking column, Pantry Remix, chef Rosheen Kaul explores Australia’s favourite sauce
The term “pantry staple” is so boring. How are you expected to find inspiration from a dusty cupboard of jars, spices and unidentifiable flours?
Really though, the pickles and condiments hiding away in dark recesses have so much untapped potential. That sticky jar of honey needn’t only be used for tea or toast, nor should that curry paste be exiled to a life of Tuesday night curries. I can hear the mango chutney crying for attention from your refrigerator door.