INGREDIENTS
6 oranges, cut into ½cm round slices
600ml water
600g sugar
6 star anise
6 juniper berries
8 cloves
2 cinnamon quills
2 vanilla beans split
METHOD
- Place all ingredients in a deep solid steam tray.
- Place in the Pressure Steam Oven and pressure steam at 120°C for 18 minutes.
- Once the oranges have cooled, remove from the liquid and vacuum seal for a minimum of 3 days. Alternatively, oranges will keep in a sterilised jar in the refrigerator for up to 6 weeks.
Sterilising jars
- If using a jar for storage, place the glass jar on its side on a wire rack in the Steam Oven and steam at 100°C for 15 minutes to sterilise the jar.
Note
- Oranges can be kept whole. If keeping the oranges whole, cook for 25 minutes. The more the oranges macerate in the sugar syrup, the more they will become translucent and decadent.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
