After a roller coaster seven months of medical treatments and recoveries, I am starting to get better and have begun some cooking again. But I'm devastated to admit it's going to take awhile till I'm back at 'normal Sam hyper speed'. As a result I've made the very tough decision to temporarily cull the range down to only 5 flavours - Winter relish (or Tomato relish in November), Onion jam, Raspberry jam, Gentlemen's marmalade and Cranberry & Port Sauce (in November). This is all we will be cooking until I'm back to top speed and working full days and a full week again.
It seems like only last week, we were talking about the 2020 roller-coaster year we all had. Unfortunately 2021 hasn't started out the best for me. Due to health reasons, I've made the difficult decision to temporarily scale back BatchMade, while I work on getting well. With the help of Deb, my sister-in-law and Caroline who started working with me last year, we've decided to cut back to cooking 2 days per week - 1 day will be devoted to your favourite tomato relish and the 2nd to whatever fruit or vegetable is in season and at it's peak.
It's tomato season again and we are back peeling tomatoes and making our fresh Tomato Relish. Make sure you stock up now for your Summer BBQ's. Mango Chutney is back in stock now too and there are 2 new flavours out - Pear & Ginger Jam and Lime Pickle.There's a Christmas pack now available online - one each of the Cranberry & Port Sauce and Apple & Brandy Chutney, that has Christmas all wrapped up to go with your roasted turkey and pork. Not to mention a lovely little present for family, friends and teachers.
I know no-one really wants to think about Christmas in October. But since couriers and our postal service are swamped already - imagine what's it's going to be like come December. And I've already had lots of requests for Christmas products, so here it is!
It's so nice to finally see Spring in Melbourne. I am enjoying seeing the new seasonal vegetables start to appear at the shops and will be making good use of them all in our pickles, relishes, chutneys and savoury jams. I'll be making carrot jam, beetroot relish, onion jam and some sweet chilli jam with the slightly milder chillies out now.
