Serves
6–10

Preparation

15min

Skill level

Easy
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Ingredients

  • 500 ml Calvados (apple brandy)
  • 500 ml pear nectar
  • 500 ml lemon juice
  • 800 ml chamomile tea
  • 2 tbsp Angostura Bitters
  • mint leaves, apple and cucumber slices and lemon wedges to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 2.3 litres

Combine the brandy, pear nectar and lemon juice with the tea and bitters in a punch bowl. Add ice and serve with mint leaves, apple and cucumber slices and lemon wedges.

Serve with satay sauce and bitternut chips and open dumplings.

 

As seen in Feast Magazine, Issue 16, pg60.

 

Photography by Brett Stevens