Bored of mediocre sausages? Honey & Co’s Sarit Packer shares her tips for a more interesting barbecue
‘Smoke cherries, peaches, plums and apricots. You don’t want them to go black, but you do want the skins to blister and explode. While they sizzle, make a floral syrup by combining sugar, water and rose petals or rosemary. Drizzle it over the fruit and finish off with a scoop of ice cream.’
‘This is a dessert that I grew up eating as a snack on street corners in Haifa, Israel. Imagine a shredded pastry, layered up with cheeses (I use mozzarella, or goat’s cheese with feta) and soaked with a load of sugar syrup. You can get the pastry from Middle Eastern grocers. Just toss it in loads of butter and cheese in a metal pan on the barbecue.’
‘For a classic Greek meal, rest sea bass or mackerel in a salt-water solution for 20 minutes. When you grill it, the flesh will stay super-moist while the skin goes crispy, with a salty crust. Throw some potatoes into the embers to cook, and grill some asparagus lightly brushed with the salt water.’
‘I use a tight-leaved white cabbage. Cut it into quarters and brush with some olive oil and a sprinkle of salt. Char one side it until it’s quite dark and keep flipping until the inside is steamed. To serve, douse it with garlic butter.’ n Interview by Chiara Wilkinson
Honey & Co will be barbecuing at Meatopia in Tobacco Dock, Sep 3-5.