Spring has sprung in Annabel Langbein’s Wanaka garden and she’s already picking the first crisp snow peas of the season to use in a zingy Thai Carrot Salad. She heads off in her trusty yellow truck to meet an artisan chocolate maker, then invites her new friend back for an Asian-inspired dinner of caramelised pork belly with ginger miso greens and sticky rice. And what could be better for dessert than silky chocolate and orange pots made using artisan chocolate and oranges from Annabel’s courtyard garden?
Prep time 5 mins
Cook time 15 mins + standing
- 2 cups sushi rice
- 3 cups cold water
- 2 tsp salt
- 1 tbsp tamarind puree
- 2 tbsp chopped chives
- 2 tbsp Crispy Shallots
- Place rice in a medium pot with water and salt and bring to a simmer over a high heat.
- As soon as it starts to bubble around the edges, stir then cover and reduce heat to lowest setting.
- Cook for 14 minutes. Remove from heat and stand 10-15 minutes without uncovering.
- When ready to serve, fluff rice with a fork, stir through tamarind and sprinkle with chives and shallots (if using).