We’re kinky and proud. Here’s why you should be too…

03 Nov 2016

With good old-fashioned country roots, Ashleigh and Aaron Barr’s Kinky Kondiments range of artisan chutneys and jams prove once and for all that all-natural ingredients are always the best. Here, Ashleigh explains her love of food and why she’s moved her condiments – and family – to the big smoke.

 

What’s the Kinky Kondiments backstory?

I really wanted to work for myself again and always loved food, so I thought a step in the right direction would be to do something I could actually do from home. Four years ago I started to play with my recipes and about two years ago I started my business properly and started selling it. The bottom line is, I knew I loved food and wanted to work from home – I didn’t want to run a café, so this seemed like a natural idea.

 

What were you doing before Kinky Kondiments?

I’ve done heaps of things! I’ve done hairdressing, I’ve done road maintenance, marketing – you name it!

 

What was the first product your jarred?

My kiwi fruit and coconut chutney. I make all my recipes myself, so there has been a lot of trial and error over the years until I feel I’ve got a recipe just right.

 

What inspires you?

I just love food – eating out, trying other people’s food, trying different flavour combinations and talking to other people about it. It’s very simple.

 

At what point did you realise you had a great business idea?

I actually started making the products to sell them – that was always the intention. My husband is the Kinky Kondiments ‘taste tester’. If a flavour is spot on, he’s to thank. He’s got a keen sense of taste and is often suggesting we add a little more of something, or a little less.

 

What’s next on the agenda for Kinky Kondiments?

I’ve been personally invited to head down south to attend the Margaret River Gourmet Escape* this year, which I’m pretty excited about. It’ll be really great to head down there and meet other people who are doing what I’m doing, see what’s going on in the world of food and hopefully get my name out there a bit more.

After the Gourmet Escape I hope to bump things up a level by possibly hiring someone and finding a commercial kitchen (that I can work from). I’m also going to the Taste of Perth festival next year (dates TBC) and the De Lish Dessert Expo in January, and I’m hoping to get more stockists.

 

You run your business from Perth, but it wasn’t too long ago you were living in Marble Bar. Was it difficult starting a business up there?

No, actually it was great! They have tourist season up there, so during the winter all the ‘Grey Nomads’ would come through and I was selling to people from a café and a pub in town, and also from markets. Then I came to Perth for a holiday and decided to relocate down here – I decided if I didn’t start pushing my products now I’m going to miss my opportunity.

 

What makes your products different from everyone else’s?

My products are real and they’re full of natural ingredients. I hand-chop and hand-blend everything. There’s nothing in the products except real fruits, vegetables, dried herbs and spices, sugar and vinegars. I also try to source WA products and at the very least, Australian. Lots of condiments contain a lot of fillers, so you may find, like 10 sultanas in a regular shop-bought fruit chutney but mine on the other hand is absolutely full of sultanas.

 

What’s currently in the product range?

There’s apple butter, carrot jam, corn relish, kiwi fruit and coconut, lemon curd, mango chutney, onion, garlic and thyme chutney; olive and clove marmalade, spicy tomato relish, strawberry and cardamom jam, and tomato, chilli and basil jam.

 

What’s your favourite?

Mine are the carrot jam and corn relish. The carrot jam because it plays on your mind, I think. It’s made from carrots but there’s a lot of cinnamon in it, so it’s surprising. I like the corn relish because it’s quite fresh. I find a lot of chutneys quite heavy and sweet whereas this is more of a traditional brine.

 

How do you hope people use these products?

I try to push a lot of recipes through my social media, so people can see that the products aren’t limited to toast and cheese boards. They can be used as marinades, or in potato bakes for example. I like to show people how you can simply add flavour by using my products.

 

Inspired to try the  Kinky Kondiments range? Pop into The Black Truffle – we stock most of the products and all retail for $9.95 a jar.

* The Gourmet Escape will be held from November 18 to 20 across the Margaret River Region. You can find Ashleigh and her Kinky Kondiments in the Gourmet Village.

 

RECIPE INSPO

Fish with Mango Chutney

Want to give your snapper an Asian twist? Mix two tablespoons of Kinky Kondiments Mango Chutney with one chopped spring onion and a tablespoon of chopped coriander, then spread the mixture evenly over two plump fillets of good quality, fresh fish. Bake in a moderate over (180˙C) for 15 to 20 minutes and voila! Serve with a sprinkle of coriander.