From our friend chef Rodney Dunn at the Agrarian Kitchen in Tasmania.
Serves 4
INGREDIENTS
900 g fennel, cut into quarters or halves depending on size
60 ml (¼ cup) extra virgin olive oil
Zest and juice of 1 orange
1 bunch thyme
5 cloves garlic
125 ml (½ cup) white wine
½ cup kalamata olives
METHOD
Heat olive oil in a Legacy pan, add garlic cloves, then fennel pieces, cut side down, and cook over medium heat until caramelised, about 10 minutes.
Turn fennel, then add orange juice and zest, white wine and ½ cup water. Scatter over olives and thyme and season with sea salt.
Cover loosely with a crumpled piece of baking paper and allow to gently simmer until tender, about 20-25 minutes. Season with freshly ground black pepper and serve. Delicious as an accompaniment or served on its own with crusty bread.
