Meet Dylan Jones. He is 11 years old and loves to cook.
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When he's not attending classes at St Aloysius Catholic Primary School in Chisholm you are likely to find him in the kitchen of his Thornton home, making relish by the jar to sell under his business name, It's a relish by Dylan.
The year 6 student also designed an eye-catching business logo which features on each jar.
"I drew a dancing tomato and showed Mum the ideas I had. I even came up with the name It's a relish by Dylan because I wanted the name to be universal so, in the future, I can make other flavour relishes," he said.
"I started making the relish many months ago and gave bottles to my family and Mum and Dad's friends.
"Everyone loved it so much that people started wanting more and word spread. I now have regular customers who support me.
"It's a family recipe that Mum told me about but then I added secret ingredients to make it my own. My Great Grandmother was very well-known for making pickles and chutneys."
Dylan held his first market stall at the Maitland Growers & Artisan Markets at Tenambit last Sunday and is looking forward to the next one.
"It went very well. I made lots of sales and had lots of fun. I made flyers with suggestions of what to use the relish with too," he said.
Dylan's mum, Katie, says he has "shown a real interest in cooking and helping out in the kitchen". He sources some of his ingredients from his own vegetable garden but also uses "quality truss tomatoes bought from local stores".
In addition to relish he enjoys making nachos, burgers, spaghetti bolognaise and biscuits. He says he "can't wait to do food tech" in high school next year.
"I will be a regular at the Tenambit markets but I have applications in at others around town," he said.
Added Katie: "I hope to take him to the markets at the Newcastle Station and Civic Park when he saves enough money to pay for a stall there."
Order your relish by visiting the Instagram page or emailing itsarelish01@gmail.com.
Tasting experience
If an award-winning Hunter Valley cellar-door tasting experience in the comfort of your home sounds interesting, Scarborough Wine Co. has the virtual tasting pack for you. The Pokolbin winery is offering five 100ml bottles of current release wines (you choose from one of three tasting experiences), a tasting mat, tasting notes, and a tutored tasting via Zoom with an expert Scarborough Wine Co. cellar door staff member. The tasting experience won the Award for Innovation at the 2021 Hunter Valley Legends & Wine Industry Awards (where Scarborough Wine Co. also won the Best Cellar Door award). Order online (scarboroughwine.com.au) and the tasting pack will be sent within 24 hours.
Meal to your door
Restaurant Kawul at Calais Estate has launched its Kawul Weekend Boxes, the contents of which change weekly. This weekend's box contains Dutch cream potato gnocchi, milk, salad and organic produce, pasta sauce, vegan cheesecake, home-made nut granola, and a recipe card. Cost is $45 for two people; $70 for four people. Email bookings@kawul.com.au to order. The boxes are delivered to Pokolbin and surrounds Friday and Sunday afternoons.
Quick meal ideas
Don't forget Knockin Gnocchi still delivers fresh pasta to your door (Newcastle area) weekly.
Newy Burger Co is offering free delivery to all suburbs in their delivery zones Wednesday through to Saturday from 5pm (go to newyburgerco.com.au for details).
Hunter Valley Pasta Company at New Lambton has a fridge full of take-home meals for you to choose from.
So does Ink food, a great little cafe on Pacific Street in Newcastle East who could do with some love after copping some unpleasant CBD parking fines recently.
Pegs Cafe at Kahibah's take-home dinner packs are always popular, so order ahead or miss out.
Check to see what your local is offering.
Winter warmers
Goldbergs Coffee House on Darby Street has some mouthwatering winter warmers on its menu right now. The lamb wellington with wild mushrooms, parma ham and spinach served with mashed potato, vegetable saute and jus caught my eye the other week, only to be joined by the brisket and rare rump rice noodle soup with herbs, lemon, bean shoots, hoisin and chilli sauce, and now the braised beef shin, stout and mushrooms pie. Yum.
High praise
When considering a wining and dining experience on our Hunter valley doorstep, don't forget Hunters Quarter. I visited several years ago when chef Brian Duncan first took over the kitchen, and the food was great then. From all accounts it could be even better now. The view from the restaurant over the vines is worth the drive, too.
Farm to your fridge
The Local Yolk is selling fresh eggs from its farm gate at 111 Currans Road, Cooranbong, until Saturday. Pay what you think is fair.
COVID casualty
The Quinn at Branxton is closing its doors on August 1. Such a shame. The owners really did try to make the hotel a community hub.