The right
way to garnish.
Real New Zealand citrus, sliced thin and dried slowly so the oil stays in the skin. Built for the back of the bar. Beautiful enough for the front of the bench.
Orange
30g jar · about 25 wheels
Real citrus, dried for the long shelf.
Four steps, no shortcuts.
We could automate. We don't. The point of dehydrating citrus at home was always to do it the way a chef would. So that's how we do it.
- 01We buy small.
Citrus from named NZ growers, by the box. We taste-check every input. Flat oranges go back. Bright limes stay.
- 02We slice thin.
Three millimetres on a calibrated mandolin. Every wheel within 0.2mm of the last. Consistent garnish, every pour.
- 03We dry slow.
Held at fifty degrees for fourteen hours. The skin keeps its oil and colour. The wheel never browns at the rim.
- 04We seal the jar.
Glass jars with brushed silver lids. About 25 wheels per 30g jar. Twelve months on the shelf.
The cleanest Negroni you'll make at home
Equal parts, one rule, and a dried orange wheel that won't drown the glass.
Two more ways in.
Notes from the kitchen.
- · Vicky Poonia
Why we dried the citrus (and not the syrup)
Cocktail syrups solve a flavour problem. The garnish problem is different, and it's the one that was actually losing bars money.
Read more - · Vicky Poonia
The first batch came out of our kitchen
Two dehydrators, one bench, four KG of fresh lemons a day. Here's how the first batch came together.
Read more
Built for the back of the bar.
500g and 1kg pouches for NZ bars, cafes, restaurants, and gift retailers. One kilo of our dried wheels replaces about forty fresh lemons. The maths beats fresh, and a Negroni looks better at hour two.
A short note when something good comes out of the kitchen.
New batches, new recipes, the occasional small thing worth knowing about. About one email a month. Never more.
Klaviyo wiring lands with the Shopify go-live