This is a Berta favourite and came about when experimenting with dishes for a honey sagra - we discovered that adding spices to the honey gave it a fantastic savoury element.
- 100 ml honey
- 30 ml water
- ½ tsp black peppercorns
- 1 tsp fennel seeds
- 1 bay leaf
- 1 sprig of rosemary
- 1 piece of lemon peel
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 add the honey, water spices and peel. Bring it to the boil, lower the heat and simmer for 5 minutes. Let it sit until it cools to room temperature, allowing all the flavours to infuse. At this stage you can strain the honey into a jar but if you don’t mind a few stray herbs, I’d let them sit in the honey.
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.