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KITCHEN | Roasted Pineapple + Fennel Toast

Grace has a beautiful blog, a keen eye and a way with words. Her blog A Penchant sums up exactly what we love about food right now: simple, effortless and delicious. When we asked her for a recipe for our site she came back with this, an ode to Sydney's endless summer and a chance to revel in something a little out of the ordinary come breakfast time.

KITCHEN | Roasted Pineapple + Fennel Toast | A Penchant

All photos | Grace Doughty A Penchant

For a long time I worked in a gelateria. It was here that I learnt to be more adventurous with flavours and to experiment with my palette. As a cook I have always been inspired by fresh ingredients, so learning to infuse seasonal fruit and veg with interesting flavours has become my favourite way to cook. 

This dish is a little bit quirky but quietly delicious. The pineapple's sweetness is balanced nicely with the tartness of the yoghurt with the fennel seeds giving a nice crunch of spice. Don't frown though if yoghurt and toast doesn't seem like it will take your fancy, it provides a nice wholesome base and absorbs the flavours really well. 

Ingredients: 4 good size pieces of pineapple, cut into cubes
1/4 cup chopped macadamias
2 teaspoons fennel seeds
1/2 cup good quality yoghurt
2cslice s ciabatta
1 atablespoon of a gave to finish 

Method: In a small bowl mix together yoghurt and 1 1/2 tsp fennel seeds. 

In a small saucepan on low heat add pineapple and a squeeze of lemon juice. Lightly fry until pineapple looks golden.

Pop some ciabatta in the toaster and get all your ingredients ready to assemble.

When the toast is done, top with your yoghurt, pineapple, nuts and remaining fennel seeds. Drizzle with some agave and enjoy! 








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