DESERT PICKLES WITH WAGYU BRESAOLA

SERVES 8 AS A STARTER

Begin this recipe 1 week ahead. You will need 4 x 500ml (2-cup) clean jars.

2 white onions, roots intact,

cut into wedges 6 long red chillies, halved lengthways

1/ 2 cauliflower, cut into florets 1 small fennel, root intact,

cut into wedges Thinly sliced wagyu bresaola (substitute

good-quality bresaola), to serve

PICKLING LIQUID

2 finger limes, quartered 1/ 2 tsp pepperberries (substitute black peppercorns) 3 juniper berries 1/ 2 tsp dill seeds 1/4 bunch lemon verbena (optional) 3 tsp good-quality tequila 2 cups (500ml) white wine 11/ 2 cups (375ml) white wine vinegar

1/ 2 cup (125ml) rice wine vinegar 250g caster sugar

1/ 3 cup (27g) salt flakes

For the pickling liquid, combine finger lime, pepperberries, juniper, dill seeds, verbena if using, tequila, wine, vinegars, sugar and salt in a saucepan over mediumhigh heat and bring to a simmer, stirring to dissolve sugar and salt. Set aside and stand to cool to room temperature.

Preheat the oven to 110°C. Wash jars and lids in hot soapy water, rinse, then dry well. Set lids aside and transfer jars to oven for 15 minutes. Remove from oven and set aside until cool enough to handle. Meanwhile, place lids in a saucepan of boiling water and boil for 5 minutes. Drain and set aside to air dry.

Stir onion, chilli, cauliflower and fennel through pickling liquid and transfer to jars, ensuring onion mixture is completely covered by pickling liquid. Secure with lids and chill for 1 week to pickle.

To serve, arange bresaola on a serving platter, top with some drained pickles and drizzle with a little pickling liquid.