A spice inherently familiar to the oil maker as it is used as a digestive by Indians. It is often seen at the counter in Indian Restaurants for this same purpose.

Mixed in with yoghurt, freshly ground cumin seeds and grated cucumber is how we love using this blend. It can be paired with sausages, pork, chicken and added to mince to make kofta, alternatively, drizzled over a salad of finely sliced fresh fennel and oranges. 

How to Use

Oven-roasted vegetables with fennel included are a family favourite and in the French style, they love a light cheese sauce which comes to life with the Fennel Oil.

Brush Fennel Oil over pork cutlets or loins and baste again during cooking. Serve on a bed of finely chopped spinach and kale with a sauce of pureed sundried tomatoes, capers, anchovies and olives to serve on top and a drizzle of the Fennel oil.

A minute steak cooked to perfection and served with roasted kumara and fennel slices with Fennel Oil and flaked salt sprinkle is sublime. Add some seasonal cherry tomatoes lightly roasted on the stem as a side dish.

Steamed green vegetables of the season, with wedges of fennel, beans, broccoli with bread and parmesan crumble on top and Fennel Oil is a tasty combination.

Using a firm white fish or salmon, create the magic by wrapping in parcels using phyllo pastry with a few slices of cooked potato on base with sauteed leeks with Fennel Oil and then place the fish on before wrapping and baking in the oven. Brush top of pasty with Fennel Oil, serve with a caper and dill sauce with yoghurt and Fennel oil.