"We get our raw honey from Two Bees. They have hives around the corner from our restaurant and near the beach, and collect nectar from all the wild coastal flowers," says Turner. The couple grill the pineapple over a campfire that's burning at high heat, but at home you'll need a barbecue or char-grill pan.
- 1 ripe pineapple, cut lengthways into thick wedges
- 50 gm caster sugar
- 90 gm raw honey, softened in the sun (see note)
- 280 gm sheep’s milk yoghurt, to serve
- 1Heat a charcoal barbecue (or char-grill pan) to high heat. Dust pineapple with sugar and grill, turning occasionally, until all sides are caramelised (1-2 minutes per side), then set aside to cool slightly. Serve on plates, drizzle with raw honey and top with yoghurt.
Note Raw honey is available from health-food shops.
Drink Suggestion: 2011 Lethbridge Botrytis Riesling. Drink suggestion by Astrid Turner