Relish the Thought - Five Relishes with Attitude (5 Jars) - Vegan, GF

A collection of bold, boozy, spice-kissed relishes made for grown-up flavour seekers.

Drunken Sailor relishes are never shy — smoky, spiked, savoury, and designed to wake up anything from your cheese board to your barbecue. This curated set of five brings the heat, the heart, and a whole lot of chef attitude.

Why you’ll love it

• The ultimate “don’t bring anything” bring-along — not chocolates (sorry TV ads)… bring flavour.
• Five crowd favourites, one pack: smoky, botanical, sweet-heat, boozy-savoury, and zingy-mustardy.
• Built for entertaining: boards, BBQs, burgers, sandwiches, roast nights — it’s all covered.
• Not just relishes — flavour tools: each jar has a job (and more than one).

The Line-Up & Chef Ian’s Matching Ideas

Five full-size jars of Drunken Sailor’s boldest creations:

1) Smokey Tomato Relish

Rich, smoky, savoury, and endlessly versatile.
Chef Ian’s Tip: Warm gently and spoon over freshly cooked meatballs. Top with melted mozzarella in a toasted roll. Finish with fresh basil.
Alternate use: Stir through scrambled eggs or shakshuka for smoky depth.

2) Beetroot & Gin Relish

Earthy beetroot with a crisp, botanical bite of gin.
Chef Ian’s Tip: Brush over salmon fillets in the last 5–7 minutes of baking — the gin notes caramelise beautifully. Serve with a citrusy salad.
Alternate use: Spread onto a veggie or beef burger with goat’s cheese.

3) Jalapeño & Tequila Relish

Bright heat, a splash of tequila, and just enough sweetness.
Chef Ian’s Tip: Toss grilled chicken with a spoon of relish, squeeze of lime, and chopped coriander. Serve in warm tortillas with shredded lettuce.
Alternate use: Mix through mayo for the ultimate “kick” burger sauce.

4) Onion, Cranberry & Bourbon Relish

Deeply caramelised onions, tart cranberry, warming bourbon.
Chef Ian’s Tip: Warm slightly and spoon over baked brie or camembert. Finish with toasted walnuts. Instant crowd-pleaser.
Alternate use: Top a pizza or stir through gravy/jus for festive richness.

5) Whisky Piccalilli

Zingy, mustardy, crunchy veg — with a whisky wink.
Chef Ian’s Tip: Shred cooked chicken and mix with mayo, celery, and a spoonful of piccalilli. Toast between sourdough with cheddar.
Alternate use: Serve alongside cured meats or ploughman’s-style lunches.

Need some additional inspo? The Relish the Thought Chef’s Selection Gift Pack PDF has serving ideas for all five relishes — download it here.

Final thought

Relish it. Gift it. Cook with it.
This is the pack that makes you look like you’ve got entertaining sorted — even when you’ve done the least.

Dietary

Vegan
Gluten free

Storage

Store in a cool, dry place. Refrigerate after opening.(Keep them chilled once opened… though we doubt they’ll last long enough to worry about it.)

Counry of Origin

Australia