Honey and rosemary blend together to form a vinaigrette perfectly suited to beef and venison. Combining the fragrant rosemary with the sweet honey creates a subtle flavour which balances well with red meat. Featured in Restaurant Magazine (London) World?s 50 Best Restaurants from the list?s inception in 2002 through to 2013, Chef Wakuda Tetsuya has earned international recognition as one of the world?s great chefs, acknowledged by his peers, the media, and diners around the globe. To make a quick supper, simply sear the meat, bring it back to room temperature, slice thinly and pour over some of the vinaigrette. Alternatively, pan-fry boned chicken, glaze with the Honeyand Rosemary vinaigrette, and dress with fresh sage and lemon juice.
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