With summer right around the corner, we've decided to revisit some of our favourite recipes from our last Summer Annual, contributed by our very own food enthusiast, Douk Konstantaras.
WITH THYME AND HONEY DRIZZLE
1 bunch carrots (500g)
½ cup honey
1 tbsp thyme leaves
Zest of one lemon
WASH and scrub carrots to prepare
PLACE carrots in a pan and drizzle over virgin olive oil and a pinch of salt and pepper
TOSS to combine
COOK carrots over a hot charcoal bbq for 10 minutes, turning occasionally
COMBINE honey, thyme, lemon zest and 2 tbsp water in a separate pan
HEAT slowly, turning off just before boiling point
TRANSFER the warm charred carrots to a plate and drizzle warm honey mixture over the top
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