Recipe: Lemon and elderflower sorbet »

From The Agrarian Kitchen by Rodney Dunn

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The Agrarian Kitchen by Rodney Dunn

The Agrarian Kitchen by Rodney Dunn

The Agrarian Kitchen - Tourism Tasmania and Peter Whyte
The Agrarian Kitchen by Rodney Dunn - Lemon and elderflower
The Agrarian Kitchen by Rodney Dunn - Elderflower

 

Nestled in the Derwent Valley in Tasmania's south is a 19th century schoolhouse which has provides the ultimate experience for those seeking respite from the overwhelming busyness of today's world and to connect with the food they usually consume without much thought.

The Agrarian Kitchen has become one of Australia's most celebrated and successful food-tourism destinations. Set up by former Australia Gourmet Traveller magazine editor Rodney Dunn and his wife Séverine Demane, the hands-on cooking classes dished up are booked months in advance. 

The sustainable small farm provides the fresh produce along with help from the rare-breed Wessex saddleback and Berkshire pigs, Bernvelder chickens, British Alpine and Toggenburg goats, a flock of geese and not forgetting those important workers, honeybees.

rare-breed Wessex saddleback and Berkshire pigs, Bernvelder chickens, British Alpine and Toggenburg goats, a flock of geese and not forgetting those important workers, honeybees. - See more at: http://www.visitvineyards.com/tasmania/food/books-guides-food/wine-food-travel-articles/recipe-the-agrarian-kitchen-pan-fried-squid-with-broad-beans-and-chorizo#sthash.VB7RbNOL.dpuf
rare-breed Wessex saddleback and Berkshire pigs, Bernvelder chickens, British Alpine and Toggenburg goats, a flock of geese and not forgetting those important workers, honeybees. - See more at: http://www.visitvineyards.com/tasmania/food/books-guides-food/wine-food-travel-articles/recipe-the-agrarian-kitchen-pan-fried-squid-with-broad-beans-and-chorizo#sthash.VB7RbNOL.dpuf

After many requests, Rodney has finally published a book simply titled The Agrarian Kitchen. Through the pages come tips, knowledge and understanding of working with the seasons along with a collection of recipes. The stunning photographs of the food, the scene and of course, Tasmania's natural beauty showcase it all perfectly.

Rodney Dunn has a wealth of cooking experience including being one time apprentice to Chef Tetsuya Wakuda. Here he shares this refreshing elderflower recipe.

Rodney says: if you have never tried elderflowers, their taste is hard  to describe – but if I had to give it a go, the word ethereal pops into mind.

Once  picked, the flowers fade quickly, so there is always a mad springtime rush to preserve their elusive flavour in cordials and syrups. Combined with citrus, elderflowers really sing.

 

Lemon and elderflower sorbet (makes 1 litre)

Ingredients

  • 220 g (1 cup) sugar
  • 4 heads elderflower, plus extra to serve
  • rind of 1 lemon, peeled off in strips
  • 1 tablespoon liquid glucose
  • 150 ml lemon juice (from about 4–5 lemons)
  • sparkling wine, to serve

Method :

  1. Combine sugar, elderflowers, lemon rind and 250 ml (1 cup)  water in a non- reactive saucepan and stir over low heat until sugar has dissolved.
  2. Stir through glucose and lemon juice then remove from heat. Cover with a lid and set aside at room temperature for at least 30 minutes to allow elderflower flavour to infuse.
  3. Strain mixture, discarding lemon  rind  and elderflowers, then chill until cold.
  4. Churn in an ice cream  machine according to manufacturer’s instructions.
  5. Scoop sorbet into elegant glasses, pour over a little sparking  wine, garnish with elderflowers and serve immediately.


Note: If you don’t have an ice cream machine, simply  freeze the mixture in a container, then scrape ice into flakes with a fork to make a granita.

 

This recipe from The Agrarian Kitchen is reproduced with the permission of Lantern Australia and Rodney Dunn, available at all good bookstores.

Read the press release on The Agrarian Kitchen here »

 

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February 05th, 2014
 
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