The perfume of a rose, the smell of fresh chamomile and the scent of stone fruit in peak season -all these make this dish special. This tells a story of summer - warm days and bees buzzing around my mum’s roses. We serve bee pollen with this, and the stone fruit is soaked in local mead. In the restaurant we make the meringue in a nitrogen bowl - it maintains the integrity of the rose petal, keeping it pure and aromatic. If you have been storing egg whites in the freezer for this dish, a tip is to freeze rose petals with the egg whites so they take on the flavour.
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