tony's divine
oranges
Tony Donathorn where are you??? This recipe dates back to the 70s and comes from a lost friend, fabulous cook and a little bit of a grumpy person who could equally be charming and was always a wonderful host. Tony made incredible olives before any Australian of British heritage took up the challenge and so much more and moved some 30 years ago to Canberra with his diplomat partner. Incredibly simple it was a dish we served at Mistress Augustine’s in the citrus season.
They were often served with Grand Marnier ice cream and in a toffee glass that looked deceivably like real glass in the restaurant. Front of house enjoyed passing by the diner and shocking them by shattering the glass on their plate with a spoon. Sadly, no pictures, but, dressed with a scattering of tiny Jumping Jacks, provided by my parents from their garden it was not just delicious but so very pretty.
AO 13 JUNE 2024
SHARPEN YOUR KNIFE, NOT A SINGLE SPECK OF PITH RANGE READY FOR SEGMENTING
SEGMENTED ORANGES READY TO GO ITO THE SYRUP…ORANGE SEGMENTS THAT LOOK LIKE THEY’VE BEEN CHEWED OUT MAKE ME VERY CRANKY!
simply fabulous
12 oranges straight from a tree
454g Lyle’s Golden Syrup
350g water
Thinly peel four of the oranges and julienne the peel. Three-quarters fill the small saucepan with hot water and place on high heat, when water is boiling add the julienne peel, bring up the boil and cook for 1 minute. Tip the julienne into the sieve and run under cold water until completely cooled.
ice
THIS IS BLOOD ORNAGE BUT THE ONLY PIC I COULD FIND TO INDICATE WHERE YOUR RIND SHOULD BE IN THE SYRUP.
Put the golden syrup and water into a saucepan and bring to the boil, add the blanched julienned rind, and bring to the boil. Simmer very gently until the rind is translucent. Remove from the heat and cool over ice.
Segment the oranges and add them to the cold syrup and refrigerate, [preferably overnight].
Serve with the mandarin ice cream and a generous dollop of pure cream [1] [locally we like Tweedvale Pure Double Cream or Jersey Fresh Pure Cream both come in 300 ml tubs.
[1] This is thick cream with high fat content and anything left over is brilliant for making butter.
I DON’T KNOW WHY WE DON’T SEE MORE CITRUS DESSERTS INT EH SEASON…THIS IS A SIMPLE ORANGE JELLY, NOT ADDED SUGAR 10G GOLD LEAF GELATINE PER 500G, ORANGE SEGMENTS, PISTACHIO GARNISH, A LITTLE GLACÉ RIND, TWEEDVALE PURE DOUBLE CREAM
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