Blood plum, star anise and nebbiolo relish


  • Serves 6 people

  • 250 ml (1 cup) nebbiolo
  • 110 gm (½ cup) brown sugar
  • 125 ml (½ cup) red wine vinegar
  • ½ red onion, thinly sliced
  • 2 star anise
  • 12 small blood plums, halved and stones removed
01   Combine all ingredients except plums in a saucepan and season with sea salt and freshly ground black pepper. Bring to the boil over high heat and cook for 5 minutes or until reduced by half. Add plums and cook over low heat, stirring occasionally, for 10-15 minutes or until liquid is reduced and plums are soft. Relish will keep, refrigerated, for 2 weeks.
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