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Roast Pork Loin with saffron and fennel Ingredients 1.5 – 2kg good quality free range pork loin, skin on 1 sachet saffron ½ tablespoon fennel seeds Extra virgin olive oil Salt Nothing beats the smell of roasting meat. Prep the day before for best results. Method: The day before, score the pork loin in a diamond pattern, approximately 1cm square, take care to not score too deeply through the fat. (A sharp knife will ma...

Step 5 - More adventures await Mastery is a life-long pursuit, I hope you will continue to explore the fascinating world of saffron on your own. To experiment with flavours and techniques, from Morocco, France, Spain, Israel and beyond. To play with her as a top note, as a subtle background, as flavour, as colour. To help others on their journey towards mastery, but ultimately to bring the beautiful into your kitchen and blend it into your story. Below is a flavour map, use it to guide you...

Mastery Origin: Old French | Meaning: possession or display of great skill or technique Saffron has been a revered spice for over 7,000 years, becoming her master will neither be quick nor easy. It will take patience, practice and creativity. Just as in the story of Rumpelstiltskin, where a little magic was needed to turn straw into gold, we take sunlight, rain, alpine air and crocus sativus (saffron), mix in a little love, a dose of hard work and a dash of magic, to produce fr...

Premium Australian Saffron | Intense fragrance sealed in black Our premium Australian saffron comes from the heart of the high country, on a sunny north facing slope, just outside of Beechworth. Handpicked in autumn, it is aged for 6 months to help develop its flavour, it is then sealed in light and air tight sachets, or processed into our unique saffron extract, ensuring you receive only the best quality Australian saffron in your kitchen. Pure Australian Saffron ...

Step 2 - Shakshuka - Egyptian baked eggs Ingredients 2 cans diced tomatoes 8 eggs – room temperature 1 onion 1 clove of garlic 1 sachet saffron ¼ teaspoon rock salt 1 teaspoon cumin seeds ½ teaspoon fennel seeds ½ teaspoon chilli flakes ½ teaspoon coriander seeds 1 tablespoon sumac 2 tablespoons sugar ½ cup flat leaf parsley ½ cup mint 100g fetta Extra virgin olive oil Pepper ...

Step 4 - Rhubarb, saffron and ginger clafoutis Ingredients 8 stalks of fresh rhubarb 4 cm piece of young ginger peeled and sliced finely 80 g caster sugar Icing sugar to dust Batter 1 sachet of saffron or 10 drops saffron extract 250 ml pure cream 100 g caster sugar 60 g almond meal 10 g plain flour Pinch of salt 2 eggs 3 egg yolks You have learnt some of the history of saffron, you’ve exp...