Wendy’s Plum Sauce

Preparation info
  • Makes about

    2.25 litres

    • Difficulty


Appears in
The Australian Blue Ribbon Cookbook: Stories, Recipes and Secret Tips from Prize-Winning Show Cooks

By Liz Harfull

Published 2014

  • About

Wendy Bonini learnt the subtle art of cooking with chillies and capsicums while she was living and working alongside Macedonian emigrants in the 1960s, growing tobacco in Western Australia’s south-west. Only a teenager and originally from England, she hadn’t really come across them before, even though her mother was a very capable and inventive cook.

Wendy was one of ten children who arrived in Australia in 1949 with their parents, Doris and Edward Turner, and settled on a dairy far