Tasmanian Pepper Berry and Honey Vinegar
Tetsuya suggests mixing the vinegar with a simple sugar stock and a pinch of pepper, creating a marinade that takes the humble peach to a whole new level. Or, by adding olive oil and mixing with a salad of beetroot and orange, the savoury notes of the vinegar are enhanced.
The Tasmanian Pepper Berry is hugely versatile and in combining it with luscious honey, Tetsuya has created a vinegar which can be used trough a full spectrum of flavours, from savuory to sweet. It can be used for sauces, salads, marinades.