Celery Seed 60g

Celery seed Aioli – combine 4 egg yolks, 1 tbsp Dijon mustard, 4 cloves (roasted) garlic. Pulse and drizzle in 220 ml olive oil. Add 1 tspn toasted celery seeds, 1 tbsp lemon juice, 1 tspn soy sauce and pepper. Use to dress potato salad, coleslaw, celeriac salad (julienned), leaf salads, or to accompany poached salmon.

 Celery salt is simply 3 tbsp toasted celery seeds mixed with 6 tbsp salt – use a mortar and pestle to grind to desired consistency.

For bread and butter pickles combine 500 gm cucumbers (sliced), 1 small onion (sliced), 1 tbsp salt, 180 ml cider vinegar, 80 gm sugar, 1 tspn celery seeds, 1 tspn mustard seeds and 1 pinch of turmeric. Mix the cucumbers and salt to draw the moisture. After 60 minutes, rinse and drain well. Heat remaining ingredients, add cucumber, simmer for 4 minutes. Transfer to sterilized jars and seal. 

Serve with burgers, sandwiches, and cheese plates.