Mandarin, Honey, Rosemary

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

    : You will Need to Begin this Recipe 2 Days Ahead

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Manuka honey is a mono-floral honey (predominately from one kind of flower) from New Zealand. It is prized for its antibacterial properties. When I returned home, in 2005, to the old Awakau Road farm where I grew up I was amazed to see the manuka scrub covering the steep hillsides. I remember my father was constantly battling it, clearing it for pasture, only for it to grow back in a blink. I asked our friend Donald Cox, who now owns the farm, about why the scrub was so rampant and he said that it’s more valuable to leave the scrub there and produce honey from it than to clear it for grazing land. I think that’s a really positive outlook — especially with the huge problems that honeybees are facing around the world due to the loss of plant diversity, pesticides, herbicides and disease, which are all causing their numbers to rapidly decrease. My father could have saved himself many a day of backbreaking hard labour too.

To Finish

  • 20 freeze-dried mandarin segments*
  • 20 g (¾ oz) J. Friend & Co. Manuka Active 15+ honey*
  • 12 rosemary flowers
  • 12 oxalis flowers, petals picked

Gently separate the mandarin segments into singles or doubles, depending on size and randomly place around each plate with the freeze-dried mandarin pieces. Place a few drops of honey on each plate and then glaze each mandarin segment with the mandarin oil. Scatter the flowers and petals over each plate and finish with the caramelised semillon.

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