Margaret River Food Company

It started with onion jam. In 2013 the business was called Hann Jam, and the onion jam caught on before there was much of a range around it. The range grew from there, and in 2016 Hann Jam rebranded as Margaret River Food Company.

The business is run by Paul, a chef. The company's site describes him as having a background in food and a connection to the South West. The products are hand-made, and the range reads like a chef's idea of what a cheese board and a fridge door are missing.

The fruit pastes are Quince, Pear & Cardamom, and Apple Ginger & Sage. The jams are Strawberry and one called Sconeberry, a name that doubles as a serving suggestion. Kasundi, the Indian-style spiced relish, sits beside a Red Pepper & Chilli Relish, a Chipotle Hot Sauce and, at the hotter end, a Ghost Chilli & Sweet Pimento Gel. Pickled onions come three ways: honey, spiced and chilli. Add dukkah and an extra virgin olive oil under the company's own name, and one maker has covered most of a grazing table.

The company says its products are supplied to outlets around the South West, so you may also find the jars on shelves across the region.

Onion jam is a quiet workhorse. It goes on a burger, beside a sausage, under melted cheese on toast, or next to a sharp cheddar. It makes sense that it was the jar that started things, and it is still the one to begin with.