Made by Katherine

Katherine Chernov is the force behind Made by Katherine, a Victoria-based company that makes old fashioned condiments from local and seasonal produce, with exciting modern flavours but traditional methods.
We are very excited to be welcoming Made by Katherine to the Handmade Market for the first time on 10 & 11 September, 10am – 4pm and have asked her our questions. We’re also delighted that she’s given us a special recipe for her Chicken PLC Burger. Add the main ingredient, Made by Katherine’s award-winning Pear, Lime & Chilli Chutney, to your shopping list at the market.

1. What is your business all about?
Made by Katherine grew out of a long term hobby with condiment recipes passed down through the family. Traditional preserving methods are used to create award winning, high quality, exquisite products that are completely free of preservatives and artificial ingredients. In addition, we have developed a number of our own entirely original recipes. Our original Pear Lime & Chilli Chutney received a Bronze Medal in the 2016 Australian Food Awards. Our products are made with seasonal ingredients and we support local, small Victorian growers as far as possible.

2. What made you apply to Handmade?
We have a strong commitment to high quality, artisan produce, design and handmade goods that are made with care and attention to detail. It is for this reason that we applied for Handmade Canberra. Our products, branding and presentation sit well in these types of thoughtfully curated events. Our presentation and branding makes reference to a bygone era while pleasing our customers with a fresh, contemporary approach.

3. Sum up your business in THREE words
Tradition. Flavour. Innovation.





1 cup flour
2 tsp smokey paprika
2 tsp mustard powder
800 g chicken thigh fillets, cut into bite size pieces
Homemade mayo, or quality store bought mayo
Finely sliced cucumber (slice with a vegetable peeler for a fine result)
Red onion, thinly sliced
Black sesame seeds
Made by Katherine Pear Lime & Chilli Chutney
Brioche rolls


Heat oil in a pan with deep sides
Mix flour, paprika and mustard powder in a bowl. Season.
Toss chicken in the flour mixture to coat evenly. Fry in batches in hot oil, until golden brown – about 6 minutes each side. Drain on kitchen paper.


Spread mayo onto the brioche rolls. Top with chicken followed by the finely sliced cucumber and a sprinkle of the black sesame seeds. Add some red onion followed by a dollop of MBK Pear Lime & Chilli Chutney.
Enjoy burgers while still warm.

Serve with:

Chilled Made by Katherine Lemon Cordial.
Dilute MBK Lemon Cordial with soda and serve over ice. Top with mint and lemon slices.



Caroline Leevers is responsible for the Handmade brand, including the website, Handmade Style, the newsletter and the online magazine. When she's not hanging out with the lovely Handmade team, she runs Callie & Co Design, a Canberra graphic design studio that crafts brands for small businesses. Her favourite things about Canberra are the seasons (especially Autumn), the big sky, the coffee and the great events.


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  • 7*, 8 & 9DECEMBER 2018
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