Josh Emett
Executive Chef at ONSLOW
Photography by Manja Wachsmuth
A beautifully balanced dessert that allows the subtle flavours of the whisky-infused honey to shine, drawing inspiration from the classic flavours of a whisky sour but reimagining its familiar notes in an unexpected way.
Whisky-infused Mānuka Honey Cake
The base is a chamomile tea and whisky-infused honey cake, once cooked and cooled again, brushed with another layer of honey and finished in the oven to deepen the flavour. It’s served with a lime curd ice cream, a drizzle of honey, crisp meringue for texture and a final touch of bee pollen as a subtle nod to the ingredient at the heart of the dish.
“The Southerly is a fascinating product, with a clear point of difference, that sets it apart both in flavour and in story, and it quickly became clear how versatile it is in the kitchen. I can see it working beautifully in savoury dishes too, roast duck or chicken liver parfait with deeper, richer flavour profiles.”
Josh Emett
Executive Chef
ONSLOW
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