What’s New In Store: Drunken Sailor Relishes, Jams and Sauces

By Chef Ian — Underground Chef

If you like your pantry products small-batch and full of personality, you’re going to love this.

Drunken Sailor is built on the idea that made good, tastes good — and you can taste the difference. These are the kind of jars that feel like they’ve been made by people who actually care (because they have). Started in 2013 by food-lover Justin Arnoux, Drunken Sailor has gone from sharehouse to warehouse — but it’s still all about premium ingredients, bold combinations, and proper flavour.

People come for the irreverent blends (yep, there’s booze in the story)… and they stay because they become converts. Their relishes also picked up Melbourne Royal Australian Food Awards 2025 medals — so it’s not just hype. Everyone loves them.

Here’s how I think about this range: these aren’t “condiments.” They’re flavour tools.
Every jar earns its spot in the pantry because it does more than one job — which means you use it more often, waste less, and get more “wow” out of everyday meals.

The “multi-job” rule (how to use Drunken Sailor properly)

Instead of thinking “what does this go with?” think “what can this FIX or LIFT?”

• Need smoky depth? Add a spoon to eggs, meat, veg, sauce.
• Need a fast glaze? Brush it on meat in the last few minutes.
• Need a quick “chef sauce”? Stir into mayo/yoghurt and you’re done.
• Need a cheese board hero? Warm it slightly and spoon it over brie.

A few quick ideas (Chef Ian-style)

Smoky Tomato Relish

• Meatball subs = instant crowd-pleaser.
• Or stir it through scrambled eggs/shakshuka for smoky depth.

Jalapeño & Tequila Relish

• Toss through grilled chicken for tacos (lime + coriander = done).
• Or mix through mayo for a “kick” burger sauce.

Onion, Cranberry & Bourbon Relish

• Warm it and spoon over baked brie/camembert with toasted walnuts.
• Or pop it on pizza / stir through gravy or jus.

Whiskey Piccalilli

• Coronation chicken toastie = ridiculously good.
• Or serve alongside cured meats / ploughman’s-style lunches.

Don’t forget the “Jam It” side of the Drunken Sailor world

If you think jam is only for toast… mate, you’re about to have a good time.

• Strawberry Rose Mascarpone Pavlovas (mini pav shells + pistachio = fancy with zero effort).
• Cranberry & Port Pork Glaze (brush in the last 10 mins = glossy magic).
• Tropical Glazed Prawns with Pineapple, Coconut & Rum Jam.
• Baked Brie with Forest Fruit Jam (hello, instant cheese-board flex).
• Blood Orange Vinaigrette (jam + olive oil + vinegar = glossy dressing).
• And if you want pure comfort: Golden pancakes + Pineapple, Coconut & Rum Jam + cream/ice cream.

Coming soon: the Squeezy Sauce crew

Chef Ian’s already been using the Smokey Chipotle Honey in recipes — and the new Tomato Sauce and Yellow Mustard Sauce are landing in the coming weeks (easy squeeze bottles = no mucking around).

Final word from Chef Ian

“Small batch is what makes it special — it’s made with care, not churned out. Grab a jar, have a play, and let it turn an ordinary meal into something worth talking about.”

Chef Ian