Summer grazing made simple

Leading up to summer we all get busy and spending a small amount of time getting pre-prepared with some staples will make things a lot easier and more enjoyable.

A few grazing condiments stored in jars ready for use and easy to take away when you’re on the move over summer are my go-to.

These classics are perfect for a grazing board, accompany a BBQ, load sandwiches/tacos or even layered on toast for a quick and delicious breakfast.

We all have endless jars being emptied and washed out. Rather than disposing of them, saving them and using them for storing condiments is perfect.

They can also be a great homemade gift or if you’re asked to bring a grazing board, bring your jars - too easy!

Rocket pesto

Don’t waste your parsley stalks. Chop them up and use them in your pesto. After all, it is being blended into a paste. Your parsley will go twice as far and the flavour will be just as good.

120g rocket
1 large handful, parsley-stalks included, roughly chopped
¾ cup toasted almonds
½ cup parmesan, grated (optional)
2 garlic cloves, crushed
2 lemons, juice only
1¼ cups olive oil
1 tsp sea salt


Place rocket, parsley, almonds, garlic and parmesan into a kitchen whizz, blend until broken down and finely chopped. You may need to stop and start the machine and push the greens down to blitz completely.
Add lemon juice, olive oil and salt. Blitz for a further minute.
Store in a clean jar sealed tightly. Keeps up to 2 weeks in the refrigerator.
Vegan option: Remove parmesan

Whipped feta

150g feta, goat’s, cow’s or sheep
2 tbsp plain yoghurt


Using a food processor, blend feta for 30 seconds until broken down, add yoghurt and blend for another 20 seconds, scrape the bottom of the bowl and the sides and blend again for a further 20 seconds until smooth and creamy. Do not over blitz as it may go too thin.

Store in a sterilised glass jar until needed.  Keeps 5 days.

Serving, spread whipped feta on to a small dish drizzle with olive oil and sprinkle with dukkah or zatar spice blends.

Also great dolloped in salads or under crispy potatoes.

Pickled summer vegetables


Pickling liquid
1 cup white wine vinegar
1/3 cup water
1 tsp coriander seeds
½ tsp black peppercorns
½ tsp yellow mustard seeds
2 tbsp sugar

Vegetables of choice, per jar
1 small red onion + 6 radish, finely sliced,
1 cucumber, cut into batons or finely sliced
2 fennel, finely sliced

500ml-750ml sterilised jars


Place pickling liquid ingredients into a small pot and bring to the simmer, remove from heat and allow to cool for 20 minutes.

Place vegetables tightly into a sterilised jar, pour over warm pickling liquid, fill to the brim and seal with a hot sterilised lid.

Pickles can be used within 2 hours of pickling or stored in the refrigerator and used for 2-3 weeks.

Great in salads, grazing boards, tacos, sandwiches, roasted meats etc.

Sterilising jars

Sterilising jars is a great practice to do not only for hot preserving but also to ensure your jar is clean, sterilised and has no unwanted bacteria. You can do this for when you are storing condiments or food in jars to be kept in the fridge. This will help them last that much longer. Seal all jars tight with a sterilised lid to ensure they are airtight.

Wash your jars and the lids in hot soapy water then rinse under tap water. Do not dry them. Leave them to stand upside-down on a roasting tray while they’re still wet. Place the tray of clean, wet jars and lids into a preheated oven at 160-180ºC for about 15 mins until hot and water has evaporated off the jars.

If you are preserving hot items/ liquids, pour them into the jars immediately followed by the hot lid.

If you are not using hot items/ liquids, allow the jars to cool and avoid touching the rim when adding your food into the jars. This will prevent bacteria getting into the jar and your food will last longer.

Marinated olives two ways

Beautiful, flavoursome and easily made. One roasting dish and one 750ml jar is all you need. These flavours will transform any olive. I love to use kalamata and green olives.

Lemon and garlic marinated olives

400g olives, liquid drained - I used kalamata and green olives
1 cup olive oil
4 cloves garlic, bruised
3 sprigs fresh oregano
3 sprigs fresh thyme
Peel of 1 lemon
Pinch chilli flakes

Middle Eastern marinated olives

400g olives, liquid drained - I used kalamata and green olives
1 cup olive oil
4 cloves garlic, bruised
2 tsp zaatar
Peel of 1 lemon
¼ tsp of chilli flakes


Preheat the oven to 180deg.

Place all ingredients into a roasting dish and pop in the oven for 20 minutes until hot and starting to sizzle. Remove from the oven and place into hot sterilised jars and seal with a hot lid.

Store in the refrigerator for up to 1 month. Remove from the fridge 1 hour before serving to come back to room temperature.

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