And here is the new look for the blog, I hope you like it! I’m still working on a few areas and adding bits n pieces of information and snippets each day so bear with me.  I’m particularly looking forward to building up our recipe section and posting more regularly to keep you all interested!

Please let me know what you think by adding a comment below… and if you find any technical glitches, please let us know in your comment. Cheers!

The kind editors at SMH Good Living (Sydney Morning Herald’s weekly foodie type lift-out) squeezed in a fantastic blurb about relish this. and our saucy relishes last week!!! (Tuesday 28th July). This is our first official media coverage so I’m still working out how to use this exposure to our best advantage as apparently it’s readership is almost one million – let me know if you have any tips? (click on the image to read the article)

I’m currently working on a new and improved version of our blog and excitingly will be changing to this new look n feel very very soon! Ultimately, this is to refresh the visual appearance of the blog, incorporate new features such as online social media functionality, provide a simpler layout and overall, motivate me to post more regularly!!!

Coming v.soon.

3 weeks post good food & wine show and things are officially back to normal! Well kinda. We needed a little break after the build up of the show, but mr.relish decided to take that a bit too literally and broke his leg last week!!! Eeeeeeek, so he’s officially out of action on the relish this. front (well on all fronts actually) for a long while. Arghhh! This image seems to sum up how I’m feeling about things at the moment …

On a positive note, the exposure received from the show has been surprisingly good, and kept me pretty busy posting out samples, following up enquiries and sending out orders. Bestest news is we are finally in a shop!!! More news about that in our next newsletter and in upcoming posts  (sign up on relish this. website). Additionally, our latest product – balsamic red onion n lime relish – which we launched at the show has been received really really well – at the markets as well – and is almost outselling our very popular beetroot apple n orange relish. Well almost!

Thanks again to everyone for their support and lurvvvv
sarah

wahoo we did it! we survived the good food & wine show ‘09.

After a lot of work and preparation, we managed to pull off a pretty successful effort at sydney’s good food & wine show over the weekend.  Of course it was a massive team effort and there’s no way it could’ve  gone so well without the fabulous relish this. crew who helped out on the stall over the 3 days. I also want to share how appreciative I am of the gigantic input from mr.relish himself. It wasn’t until he lost it at the security guards at the end of three very very long days that I realised just how draining and all consuming this event had been – for both of us. Thankfully we’re still engaged and we don’t have to look at an event like this again for awhile yet… Thank you Alxta. I owe you one. Or maybe now we’re even? *wink*

Lots of new opportunities and contacts were made at the show, so fingers crossed they eventuate and someone, somewhere chooses to distribute, retail or wholesale our saucy products sometime soon! I already have customers in Adelaide, Perth and Melbourne patiently waiting for outlets!!!!! (know someone / store who might love us? contact us here)

Thank you to everyone who came to visit us at the stall to share the love.  I felt the love

More photos of the crew and the event below.

For those of you who missed us, here are a couple of photos of our stall at the show…

thankfully, all our hard work paid off and the stall was left looking pretty slick. we were on a corner in a pretty good location too. huge thank you to mr relish who lugged all of this HEAVY stuff via my little trolley all the way from the car park.

Yep, we are now off to the sydney good food & wine show – she’s here!

We are setting up from early tomorrow morning, and be at the show for a few days over the weekend (details here), so if you are going along to the show, please come n visit us!

I plan on having a pretty spunky stall with spunky showbags with lots of tasty, fresh, saucy relish to taste on cheese n crackers (fingers tightly crossed we don’t actually run out of relish tasters…). Our brand new spanker balsamic red onion n lime. product is going to be launched there too, so hopefully the paparazzi will swamp the stall too (haha yeah right… although would be really great for relish this. get some form of media coverage for the first time). Lets hope!

Stand F12 (located in the ‘Lyndey Milan regional producers marketplace’ area)

Ok back to the counting, packing and sorting. See you all there!!!!

I am starting to freak out. Just a little.

Ok it’s not a massive occassion for everybody, but it sure is for me. Yeah you might think I’m over exaggerating or stressing out about nothing, but when you’re exhibiting at your first big fat foodie tradeshow with your own little product made by your own little hands,  I bet you will be feeling the sweat too! Now there’s only five whole days to go until we set up and open our stall to the masses at the sydney good food & wine show!

We are launching our brand new spanker product at the show…

balsamic red onion n lime. relish!

The work involved, behind the scenes, to get relish this. ready to rock for this show has been full on. From creating the stall, designing the posters and brochures, developing a showbag and media kit,  producing a process to meet council guidelines to building a marketing strategy to get people to our stand, and cooking the jars of relish to meet sales targets has been so exhausting! Thankfully I’ve had some magical support from my partner in crime (fiance) who has sat and labelled almost 70 jars a night for the last 2-3 weeks and listened to my ramblings about what I should do here, what to do there and how to technically do this or that. Poor bloke.  I’ve also got the pleasure of having a few friends n family who’ve put their hand up to be a crew member on the stall to help us with the stampede of customers wanting to try our fresh, tasty and saucy relish on cheese n crackers! My fingers crossed all goes well and we survive the 3 day onslaught!

Feel free to come n visit us with the big boys at the sydney good food & wine show from friday 3 july – sunday 5 july.
full details here

We went to bunnings and bought a compact “can – o – worms” worm farm the other week!
Ok so it’s not quite the puppy I’ve been wanting for the past 5 years, but I’m still excited to finally have a pet in our ‘pet strict’ unit, and to be able to put all of the vegetable and fruit peelings from my relish making to good use is a great feeling.  It was really easy to put together and you only need to have about 6 pages of wet newspaper on hand, as everything else comes with it (oh you do need to buy about 1000 worms too). It sits outside my kitchen on our deck outside and spits out juicy worm goodness every now and then, which is then transferred onto our fruit, herb & vege plants. Sad thing is, it takes a few months for the worms to eat through the food already provided in the box they’re bought in, so am a little disheartened that the food I’ve been feeding them hasn’t been gobbled up yet (it can apparently take up to 2-3 months before they actually start to eat your scraps from day one).

Highly recommend getting one as they’re easy to manage and great for the planet. You simply feed them all your leftover scraps which can be kept in ice cream container in the freezer (altho they don’t eat dairy or meat scraps, and onion or high acidic fruits n veges need to be regulated to keep a good ph balance) and if you go away you just leave the tap turned on and let the juice filter into a bottle / bucket.  The only danger is that you can drown your worms, as there are holes in the roof so when it rains the water drains thru and out the bottom, so if you leave your tap off the rain water will build up inside the ‘can’ and your worms will not be very happy.  The other danger is fisherman. They say worms make great bait so look out for them too!

official website: can – o – worms

where to buy: list of retailers in Australia (website provides list per country)

times up!
All the feedback from our tastesquad has now been collated and the scores are in for the balsamic red onion varieties sent out.

Thank you to everyone who bravely participated and submitted their thoughts to us. Feedback was pretty positive, and I’m surprised at the very high response rate however I am not 100% happy with one particular recipe yet, so more slight tweaks will be made before we launch it. See detailed results below.

I’ve decided to delay the launch and release it at the Good Food & Wine show in Sydney (first weekend of July). This will give us enough time to fine tune the final product, take everyones feedback into consideration, and offer something new and exciting for the event.