Pigeon, Licorice, Bitter Onion, Celery


Preparation info

  • Difficulty


  • Serves


Appears in


By Ben Shewry

Published 2012

  • About

We’ve been buying pigeons from Ian Milburn at Glenloth Game since the beginning of Attica. They are boutique growers and processors, and in recent years they have been heavily affected by drought, which makes life difficult for them. I have a lot of respect for their perseverance and dedication to producing a great-tasting bird.

To Finish

  • 8 large sprigs licorice leaf

Place a small dessertspoon of the smoked beetroot purée in the centre of each plate. Lay a piece of pumpkin across that. Place a pigeon breast, skin side down, on each plate and then a baton of celery. Finish with the onion rings, licorice leaf and a little of the bitter onion sauce.

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