Eucalyptus honey

Miel d’eucalyptus

What it is

The eucalyptus honey of Portugal, Spain and Italy comes from trees that were not on the continent two centuries ago - Australian seed planted through the 1800s for timber and for drying out marshland. It tastes of malt and camphor, nearer a medicine chest than a dessert.

In the kitchen

Use it where it can push back against salt and fat - a spoonful into a lamb or duck braise, or over an aged pecorino. In a delicate cream it flattens everything around it.

Goes with

Pecorino Romano Walnut Duck Black pepper Rosemary Ricotta

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