http://cuisine.com.au/recipe-finder/sauces-dressing-recipes Don't get yourself into a pickle, here are some great sauce, dressing and condiment recipes. en-au http://cuisine.com.au/recipe/plum-sauce Japanese varieties are grown more extensively in Australia than European plums and usually have larger fruit with predominantly red skin tones. The Japanese varieties include all plums collectively known as blood plums. Of these dark-fleshed, spicy plums, the best known are the satsuma and mariposa. Most Japanese plums are classed as cooking plums but they can also be eaten fresh as dessert plums. They also make a terrific plum sauce that is very well-known to mothers and grandmothers, less so to their sons and daughters. And yet it is an outstanding all-purpose barbecue sauce and a splash in the roasting tin after cooking a leg of lamb, before a quick bubble-up with a glass of wine, creates an instant sauce. This sauce keeps for months. I have a bottle in my own cupboard that is two years old. The sauce has become a bit darker over time but still tastes great. http://cuisine.com.au/recipe/tomato-pasta-sauce It was my mum who first told me I wasn't cooking onions for long enough. I was aged about 11. This truism was compounded during my training, predominantly at Rockpool. As an apprentice on the larder, I would often ask the qualified chefs for their secrets to making delicious and incredible sauces. It would invariably come back to the humble onion working its magic. Even this most simple of recipes reflects just that. http://cuisine.com.au/recipe/lemoncurdspread This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening. http://cuisine.com.au/recipe/guacamole_strode As far as dips go it's hard to beat a great guacamole. The roast garlic gives a more rounded flavour and removes that after-taste associated with raw cloves. http://cuisine.com.au/recipe/toms-spiced-lemon-pickle This is from one of my treasured 1980s books, Cooking in the Country , by Tom Jaine, who hails from Devon. I have made this pickle every year for some time now. The only adjustment I make is that I quite like to happen upon a piece of cardamom or cracked allspice in the pickle, whereas he says to bag the spices and remove them. This is how it appears in his book. http://cuisine.com.au/recipe/homemade-curry-powder There's nothing wrong with pre-made curry powder but it's easy, though time-consuming, to make your own. http://cuisine.com.au/recipe/rosemary-gravy http://cuisine.com.au/recipe/Onion-sauce-for-roast-lamb http://cuisine.com.au/recipe/green-sauce-for-roast-lamb http://cuisine.com.au/recipe/angelas_onion_jam This unusual jam is always a bestseller at the local primary school fair. It is based on my friend Angela's recipe and is perfect with cheese, or dolloped on sausages.