After a lot of racking our brains and searching the internet, we decided to make something ourselves, rather than ordering something online and risking disappointment.
I was inspired by the wedding of two of my brother's good friends, Kelly and Nic. Their wedding was beautiful, complex, and very memorable - and one of the things I liked the most was their little wedding favours - tiny seedlings, or jars of pre-assembled baking ingredients.
We decided that we would provide something edible and special for our guests, but that wouldn't be cripplingly expensive for us to make. After some research, we eventually settled on:
Moroccan preserved lemons;
Japanese chili carrots (like Kimchi);
(French) Onion jam;
Dried Chipotle crumbing mix (for our overseas friends).
First, I popped around to Arthur Holmes in Newtown to choose our jars (you can also shop online, but I like to see the jars in person).
Moroccan Preserved Lemons
The worst part was getting the salt into the jars - I recommend a paper cone, and a lot of patience.
We used this recipe and this recipe as inspiration.
Once we had packed all of our ingredients into their jars, we topped our lemons off with either star anise, or a bay leaf.
Confit D'Oignons (Onion Jam)
George, in a great fit of heroism, chopped onions for FIVE HOURS to make this dish.
Again, we searched our cookbooks and the internet, and used the recipes we found there, like this one, as inspiration. It took a very, very long time to cook the onions down, but they were worth it. Absolutely delicious!
Firecrackers (Japanese-style chili carrots)
The first batch caused great entertainment when one of our guests was unable to distinguish between carrots and chilies, and ended up munching a Scotch Bonnet. Hilarity ensued.