Illawarra Plum Chilli Sauce

This is an ideal accompaniment to any red meats or poultry or as a dipping sauce for finger foods. Important points to note are to only cook the plums in stainless steel and the use of blended fruit. Both are common to most uses of Illawarra plums.


fine diced onion
crushed garlic
fine diced chilli
1 tablespoon butter
250ml port wine
250ml red wine vinegar
500ml meat stock
300g Illawarra plums
440g tin of dark cherries


Sweat the onion, garlic and chilli in the butter in a heavy bottomed stainless steel saucepan. Add the wine and vinegar and reduce to a syrup. Add the meat stock and syrup from the tinned cherries and reduce to 25% volume. Blend the Illawarra plums and pitted cherries to smoothness, add to the reduced stock and heat for 3 minutes. Serve hot or cold.


Recipe developed by Hubert Amann, Canberra Institute of Technology.


Grevillea 'Winter Delight'

H:     50cm

W:   1m

Grey/green foliage makes this a striking small shrub/groundcover all year.

In winter the striking flowers are prolific and stunning in their contrast.

Prefers full sun and well drained soil and can be pruned after flowering to maintain a bushy habit.