The sweet, the savoury or simply when you have a chunk of cheese waiting in the wings and need an accompaniment. This infused honey will put a sprig into your step.
- 300 ml honey
- 2 sprigs rosemary
- 1 bay leaf
- Orange peel, a couple of pieces
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.
- In a small saucepan, combine honey, 2 tbsp water, rosemary leaves, bay leaf and orange peel. Bring it to a boil, lower the heat and simmer for 5 minutes.
- Let it cool to room temperature. You can strain the honey, but I often leave it all in there. Drizzle over stone fruits or over a chunk of your favourite cheese.
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