‘Tis the season for citrus, so make the most of this highly fragrant and zesty crop while it’s at its peak. New Zealand citrus is a ‘nose to tail’ fruit, so use it all – the zest, the flesh and the juice in both sweet and savoury dishes.
While citrus is a delicious main flavour profile in winter, it also punches above its weight elsewhere too. Oven bake or dehydrate fragrant slices for garnish, bottle juices for dessert syrups and drinks, and pep up those wintry dishes with the vibrancy of juicy tangy citrus.
Citrus Curd
This tangy, creamy spread is so versatile, it can be used on anything from toasted crumpets and tartlet fillings, to drizzles for desserts and layers in sponges and cakes.
Because curd has a relatively long shelf life and keeps well, it’s a good place to start when experimenting with flavours. Lavender, rose, thyme and rosemary all pair well with this citrus staple, and for an elegant R18 flavour, mix with limoncello, Cointreau, gin or elderflower.
Recipe Call Outs - Get Inspired here
Lime, orange, classic lemon and pink grapefruit
Florentines lemon tart switched up with toasted mini meringues
Citrus posset or panna cotta is an easy make-ahead dessert option
Florentines New York cheesecake garnished with orange slices, pistachios, honey & rosemary
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