Chef Brendan Pratt's Winter Recipe

Liven up a roast with this unique Cabernet lover's twist on a classic english condiment - Gentlemen's Relish.

“This recipe incorporates olives and bay leaves to accentuate the flavours of Cabernet Sauvignon. We took a lot of inspiration from the traditional combination of lamb and anchovy, using those flavours without being so ‘in your face.’”
Head Chef Brendan Pratt

INGREDIENTS
Makes 500ml

500ml Cider Vinegar
170g Pitted Kalamata olives
250g Tomato Ketchup
130g Brown sugar
100 ml worchestershire sauce
6 spring onion
6 garlic cloves
4 anchovy fillet
6 cloves
12 tbl Dijon
4 tsp ground allspice
1 pinch cayenne
2 tsp ground black pepper
80 ml water
1 Bay leaf

METHOD

Place all ingredients into a pot and bring to a boil, simmer for 40 minutes.

Blend in an upright blender or food processor until very smooth.

Serve with a lamb roast and any of the Vasse Felix Cabernets.