The City Lane was recently treated to a 5 course “Anchor Milk Flight” to celebrate the launch of of Anchor’s milk range in Australia. Each dish used milk in interesting and creative ways, and was paired with either plain milk or a milk infusion. Our favourite dish of the night was Daniel Wilson’s (Hutaburger, Huxtable) milk roasted pork belly recipe with warm spices, cauliflower and watercress (you can find the recipe here) and this was paired with an infusion created by Christian McCabe (Town Mouse, Embla). McCabe explained on the night why he created this infusion to go with the pork belly, and you can make it for yourself following the recipe below.
Flavouring milk with sweet spice is common all over the world, particularly in south Asia where it is often consumed with spicy curries. This flight will be lightly spiced with savory spices and smoky herbs to compliment the soft textural braised pork belly dish.
Preparation Time: 5 minutes / Infusion Time: 30 minutes / Serves 8
- 2ltr Full Cream Milk
- 20 fresh bay leaves
- 1 bunch of oregano
- 1 small bunch of lemon thyme
- 50ml ricotta whey
- half pinch of salt
- Gently crush bay leaves in your hand to release the oils.
- Add all ingredients to the milk.
- Warm the milk up to 45 degrees Celsius, leave to infuse 30 mins approx.
- Leave to cool to room temperature.
- Add the lemon thyme for fresh herb flavor and half a pinch of salt.
- Add 50ml ricotta whey.
- Strain, chill and serve in a tall glass
This infusion may have been created to pair with milk roasted pork belly, but it’s delicious to drink on its own.