Good-quality carrots and fennel taste even better when lightly caramelised, especially over a fire so they pick up the smokiness of the wood. You can roast or grill them inside for a decent (but not quite as lively) end result.

This is a side dish.


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1 kg Dutch carrots, scrubbed
1 kg fennel bulbs, trimmed
extra virgin olive oil, to cook
flat-leaf parsley, lovage* and mint, coarsely chopped

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.


Brush the carrots and fennel with a little olive oil and season with salt and pepper.

Cook vegetables on a barbecue or chargrill pan over medium heat or over coals, turning occasionally, for 15 minutes for the carrots and 25 minutes for the fennel or until charred on the outside and tender.

Drizzle with a little more oil and scatter with fresh herbs to serve.

* Lovage is a herb with a similar flavour to celery and is available from selected greengrocers.

As seen in Feast magazine, Issue 11, pg34.

Photography by Alan Benson.