Variety to Relish

A corn relish to remember.

By Caroline Campion

Published on January 25, 2008

When I arrived early one morning at Dale DeMeulemeester's orchard and winery in Ahuroa, New Zealand, I wasn't expecting breakfast. But when DeMeulemeester's partner, Jo Bradshaw, asked me to the house for a snack, I couldn't resist. Invited to make my own sandwich from an array of ingredients laid out on the counter, I spread freshly churned butter on a slice of toasted homemade wheat bread, mashed chunks of ripe avocado on top, and then piled the beautiful mess with Bradshaw's Corn Relish--a crunchy, tangy, sweet melange of corn and other vegetables from the garden out back. Bradshaw made up the relish recipe and adjusts it according to whatever vegetables and spices she has on hand. I'll bet the other versions taste just as good.

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