Blooming Beautiful Roses

Image source: Contributed

Roses are red…and perfect for displaying in a vase, using in your cooking and creating subtle rose-flavoured honey. Matt Golinski finds out more about this versatile bloom.

There’s something romantic about using roses as part of a recipe, but there’s absolutely nothing romantic about consuming flowers that have been sprayed with toxic chemicals. Mass-produced roses generally have no scent these days either, which defeats the purpose. Caz Owens, the owner of Organica Floret in Eudlo, produces beautiful heirloom roses that smell exactly how roses should. She supplies fresh roses across the coast to adorn her customer’s vases, as well as supplying chefs with loose fresh and dried petals and her very special signature rose honey that is taken straight from the hives that sit amongst her rose bushes.

Want to add roses to your menu? Try Matt Golinski’s rose creme brulee with fresh figs or his rose and buttermilk chicken with figs, walnuts, goats cheese and rocket.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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