Mitch's Preserves Warrnambool country kitchen table spread with fresh apples, pears, berries, quince, bread and cheese
MEET THE RANGE

Family owned, Warrnambool

Jams, jellies, pastes, chutneys, pickles and sauces — hand-batched in Warrnambool, award-winning, and gluten free.

Jams, chutneys, pickles & sauces — hand-batched in Warrnambool.

SHOP THE RANGE
Mitch's Preserves lifestyle photo

Family Owned, WarrnamboolMitch's Worcestershire Sauce, 150ml and 500ml, styled with the apple, garlic and chilli that go into every batch.

Mitch's Preserves

Warrnambool's award-winning jams, chutneys, pickles & sauces

Start with the bottle The Rub Hub can't keep in stock: the Worcestershire Sauce. It's a genuine two-time medal winner — Bronze at the Melbourne Royal Australian Food Awards 2024 and Bronze again at the Royal Tasmanian Fine Food Awards 2025 — and it drinks like it: deep, near-black and properly rich, poured with real weight instead of the watery run you get off a supermarket shelf. Upfront it's straight vinegar tang and dark treacle sweetness; through the middle, real apple and orange bring a fruity roundness you won't find in the mass-market bottles; on the finish, garlic and a quiet hit of spice land last and linger. It's the shortcut ingredient serious home cooks keep close for a casserole, a slow braise, a proper steak sauce or a Sunday roast gravy — and, by more than one customer's account, the difference-maker in a Bloody Mary.

A family owned preserve maker working out of South West Victoria's volcanic-soil country, Mitch's Preserves buys fruit and veg direct from local growers wherever they can and still cooks everything the old-fashioned way, in small batches. Every jar and bottle in the range is gluten free.

The trophy cabinet doesn't stop at the Worcestershire Sauce. There's a stack of gold, silver and bronze medals across the range at the Melbourne Royal, Sydney Royal and Royal Tasmanian Fine Food Awards — including a Best in Class trophy for the Onion Jam and Gold for the Fig Jam.

The jams are the heart of the range, from everyday Strawberry and Raspberry through to the award-winning Fig and Onion, plus Blackberry, Apricot, Pineapple, Fourberries, Plum & Raspberry, Strawberry & Rhubarb and Chilli Jam.

For the savoury side there's the chutneys and relishes — Tomato Chutney and Beetroot & Orange Chutney alongside Tomato Relish, Caramelised Onion Relish and the Tomilli Relish pair (regular and Hot) for anyone who wants their chilli tomato relish with a real kick. The pickles — Cauliflower, Pickled Zucchini, Sweet Mustard and Green Tomato — are built for the same cheese board and ploughman's lunch, and the pastes (Quince, Rhubarb, Spiced Pear, Fig & Shiraz, Muntrie & Pepperberry) are the traditional membrillo-style match for a cheese platter.

Round out the cook's cupboard with the jellies — Quince, Mint, Crab Apple and Apple Spice — and the Hot Sweet Chilli Sauce.

Real preserves, honestly made, from a town that knows a thing or two about good produce.

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THE SMUGGLER'S JOURNALSmoke Signals From The DocksContraband Chronicles, cook notes and the odd secret — dispatches from wherever the tide takes Darryl.Read the Journal COOK'S NOTESRecipes, Tips & Sneaky TechniquesDry-brine tricks, glaze timing and the odd stolen technique — field notes for getting more out of every cook.Browse the Guides SITE-WIDESpot The Medallion, Get The TipKeep an eye out for Darryl's medallion across the site — every coin hides a cooking secret worth stealing.Meet the Medallions THE COMP TRAILChase The LeaderboardAussie & Kiwi comp scene standings, live — see who's smoking hottest on the trail right now.View Leaderboards MEET THE CREWWho Is The Rub Smuggler?Charming rogue, low-'n'-slow obsessive, and the reason your fridge is full of contraband flavour.Meet Darryl