Journal

Chutney Making at Saltwood with Lana’s Garden

What the dickens is a local building and joinery business doing hosting Chutney Making nights?! Well, at Saltwood Build, our kitchens aren’t for looking at… they’re for living in. So on Thursday 23 April (6–8pm), we welcomed Sean—chef, gardener, and the hands behind Lana’s Garden—to work his magic on our Blush AGA and fill the Saltwood Build Showroom & Shop with the smell of simmering chutney and freshly baked sausage rolls. Not bad for a Thursday night out.
Chef filling jars with chutney in Saltwood kitchen
Chutney sauces served on a cheese board with crackers and cheese

I first tasted Lana’s Garden Rhubarb Relish about ten years ago at the Port Fairy Community Market with my Dad, who was visiting from England.  Lana tent was simple, it’s table loaded with bright red jars, and after one taste Dad and I just looked at each other (eyebrows raised) before calling the rest of our party over: “You’ve got to try this!”

 

Ever since, whenever I spot Lana’s Garden at a market, I’m right back in that moment.  Different towns, different years – and every time I find myself quietly cheering them on with their inspired small-batch jars, simple ingredients, and branding that feels as confident as the flavour.

 

Fast forward to 2026 – I was very excited when Sean and Davina, the new owners of Lana’s Garden, were keen to join us in our Kitchen Showroom & Shop for a Chutney Making demonstration on our blush AGA, helping us build momentum with our new Seasonal Workshops.

Good food is all about memories.  Thursday night, one of our lovely guests shared how after tasting Sean’s Rhubarb & Citrus Marmalade, she was reminded of drinking fresh orange juice at the age of 5, back in New Zealand – the kind of orange that has a hint of grapefruit bitterness. 

Chef showing lady how to cook chutney

So memories hey… Memories and food, memories and home.  At Saltwood Build, we design and build warm, lived-in Kitchens.  Our Kitchens that are the real deal, made for everyday life, for shared meals, and moments worth remembering.

People sometimes ask, “What do you actually do at Saltwood?” Fair question – You may be wondering “What the dickens is a local building and joinery business doing hosting Chutney Making nights?!”

Looking through the window at of the saltwood showroom with people inside at night time

We’re building something.  We are so thankful for the Saltwood team and our Kitchen Showroom & Shop in the Old Stawell Butter Factory, and we want to share it. 

 

Our kitchens should be seen, used, and experienced.  Our Showroom & Shop inspires us and we want it to inspire you…  to see past what may be a messy today, to the potential of tomorrow.  We are keen to explore how we could help you create a Kitchen that you can truly enjoy.

Inside the Saltwood Build Showroom & Shop, you’ll find some incredible appliances like our Blush coloured AGA, BORA steam oven and BORA surface induction with integrated extraction.  We have a lot to learn about all the features and functions of these appliances – so why not learn together?

That’s why we have decided to run events.  Research and reviews are helpful, but they only get you so far.  I want to learn how to get the most out of my ovens from real Chefs – people who’ve cooked on hundreds of ovens and can tell me what matters.  I want to see the AGA and BORA in action, smell the food, taste the difference, and pick up as many tips and tricks as possible.

To learn more about our Upcoming Events, sign up to Receive a Postcard or follow our journey on Instagram, Facebook or Eventbrite.

 

If you attended Thursday’s event and want to recreate Sean’s delicious Sausage Rolls, check out the recipe below.  

Side salad dressed with Lana’s Garden Rhubarb Vinegar

PORK & FENNEL SAUSAGE ROLLS

Ingredients

  • 150 g streaky bacon, finely minced
  • 500 g pork mince (not lean)
  • 2 cloves garlic, minced
  • 1 small brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tsp fennel seeds, toasted (optional)
  • 40 g panko breadcrumbs (approx. ¾ cup)
  • 1 egg
  • ½ tsp salt
  • Black pepper, to taste
  • ½ tbsp olive oil
  • 2 ½ pastry sheets, cut in half
  • 2 tbsp Lana’s Garden Rhubarb Sauce, plus extra to serve
 

Method

  1. Sauté:  Heat olive oil in a frypan over medium high heat. Sauté garlic, onion and celery for 2 minutes. Add bacon and cook for another 2 minutes, then remove from heat and allow to cool for 10 minutes.
  2. Mix:  In a large bowl, combine the cooled mixture with pork mince, fennel seeds, beadcrumbs, egg, salt, pepper, and Rhubarb Sauce. Mix thoroughly with your hands until well combined.
  3. Fill & Roll:  Lay out a strip of pastry with the long edge facing you. Place 1/5 of the filling along the centre and shape it into a tight, compact log. Brush one long edge with egg, then roll to seal, placing seam side down. Repeat with remaining filling and pastry.
  4. Chill (optional):  For neater cutting, refrigerate the rolled logs for 1 hour.
  5. Bake:  Preheat oven to 180°C (fan-forced). Cut each log into 4 equal pieces (or 2 for larger rolls), brush tops with egg, sprinkle with sesame seeds and place on lined baking trays. Bake for 30 minutes, rotating trays halfway, until golden brown and cooked through.
  6. Serve:  Cool slightly and enjoy warm with Lana’s Garden Rhubarb Sauce for dipping.

Recipe from recipetineats.com

Thank you to everyone who made Thursday night such a relaxed night out.  We have plenty of Lana’s Garden produce still available to purchase.  We really appreciate all the support you showed Sean, as he and Davina seek to honour Lana’s legacy of crafting small-batch, natural rhubarb preserves and condiments. 

Opening Hours: Mon to Fri 9 – 5 pm, Sat 9 – 2pm

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