2 red capsicums, charred and fermented in a salt brine (1 tablespoon salt to 1 cup water) for 5-10 days
2 red chillies, roughly chopped
80g toasted walnuts
2 tablespoons rice wine vinegar
¼ cup extra virgin olive oil
30g parmesan or other hard cheese

If you’re not in the mood to ferment the capsicums you can just use them roasted or charred.

View all recipes here


1.Stir through scrambled eggs and omelettes
2.Toss with parboiled potatoes before roasting
3.Underneath a grilled and sliced shoulder of lamb

Food styling, recipes and photography Will Bowman & Jane Lyons

Leave a Reply

Your email address will not be published.