INGREDIENTS
Fermented pineapple skin
1 pineapple skin
1 tbsp honey
2 cinnamon sticks
4 star anise
10 allspice
1 ½ litres water
To serve
750 ml fermented pineapple skin
200 ml Lyre’s Aperitif Dry – Non-alcoholic vermouth
1 lemon, juiced
1 bunch mint, leaves picked and crushed
1 lemon, sliced
Dehydrated pineapple, optional
METHOD
Fermented pineapple skin
- Place a clean 2 litre preserving jar into the steam oven and Steam at 100°C for 15 minutes to sterilise the jar. Allow to cool.
- Place the pineapple skins into the sterilised preserving jar. Pour over the water, add the honey and spices and give it a good stir. Cover with a cloth of towel and use a rubber band to seal.
- Leave on the bench to ferment for a minimum of two days, but up to ten days if you prefer a stronger ferment. Once ready, strain off and store the liquid in the refrigerator.
Dehydrated pineapple
- Thinly slice some pineapple and place on a lined tray universal tray.
- Place in the warming draw on high and dehydrate for 3-4 hours, until slightly caramelised and crisp. Store in an airtight container.
To serve
- When guests arrive, pour the prepared drink over ice and garnish with dehydrated pineapple and some fresh mint.
Hints and tips
- Dehydrated pineapple is a great garnish or snack.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
