500ml of Shiraz
100gr sugar
15gr wattle seed
1teaspoon mountain pepper

Place the sugar in a heavy base sauce pan and caramelize on high heat.  As soon the sugar turns gold gently pour the wine, stir to dissolve, add the wattle seed then reduce by half.  Strain out the wattle seed season with salt and the pepper.

Perfect with duck, kangaroo and emu.

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