I love ingredients that can be used in both savoury and sweet dishes. The idea of creating a three course meal around a theme flavour used in all of the courses is a challenge that excites me. Star Anise is one of those ingredients.

Star Anise is actually not related to Anise but contains anethole, which is the same thing in Anise that gives it it’s flavour. Star Anise is harvested from Illicium Verum, an evergreen tree that grows in Asia. As a result, Star Anise is most widely used in Asian cuisines as a flavour enhancer for meats, broths, teas, and rice dishes. It is also used in the production of liquors such as Absinthe, Sambuca, and Pastis.

The spicy liquorice flavour of Anise pairs amazingly with proteins such as duck and pork, it is great when infused into a dessert such as creme brûlée, and tastes fantastic in a meat broth for soup noodles.