Noma Projects is back with more enticing condiments, this time a ‘Wild Rose Vinegar’, made with handpicked wild rose petals foraged from Danish beaches, billed as a ‘radical’ take on a classic vinegar.
Project 002: Wild Rose Vinegar, is the second product in the Noma Projects range – building on their sold-out smoked mushroom garums, released last summer – and it reflects the restaurant’s love of wild beach rose petals as an ingredient.
Each 250ml bottle of brightly coloured, delicately balanced and floral vinegar contains fifty grams of rose petals, which were foraged by hand back in late May. The petals were infused in unpasteurised apple vinegar, blended by the Noma Projects production team.
Labelled “Denmark’s summer in a bottle”, this could be a versatile pantry addition to bring a touch of brightness to any number of dishes and drinks, from pork chops to cocktails.
If you’re stuck for ideas, Nadine Levy Redzepi has a number of recipes to get you started, including wild rose bloody Mary, and a simple tomato sandwich drizzled with olive oil and wild rose vinegar.
Due to the short season and hand-foraged process of the wild rose petals, bottles are extremely limited, so be sure to bag a bottle while stocks last.
Source: Fine Dining Lovers
Noma Projects is back with more enticing condiments, this time a 'Wild Rose Vinegar', made with handpicked wild rose petals foraged from Danish beaches, billed as a 'radical' take on a classic vinegar.
Recent Comments