Happy New Year! I know I'm a little late but I've been very busy.

It's been a beautiful summer so far. Apart from lot's of work and looking after a puppy, I've been busy in the veggie patch, had guests stay from London, worked with some amazing creatives and I've enjoyed my birthday!

To kick off this very exciting year (can't wait to share with you!) I'm starting off with one of my favourites - the G+T.

Not just any gin & tonic, the guys at Four Pillars Gin make the best gin I've had the pleasure of enjoying so far. And it's local! They have a distillery experience coming up for my Melbourne friends and if your in Sydney you can enjoy their wonderful gin masterclass. You get to see where all the magic happens, meet Wilma the magnificent copper pot still, enjoy tastings and go home with a goodie bag.

I hope you enjoy and I wish everyone a beautiful, happy and healthy New Year - cheers!

ROASTED ORANGE G+T

Serves 1 I Prep time 2 min I Cook Time 15 min I Gluten Free I Egg Free I Nut Free I Soy Free

PROVISIONS

1/2 orange
Coconut sugar
1 shot Four Pillars Rare Dry Gin
CAPI tonic water
Pecorino
Sicilian olive

METHOD

Sprinkle cut side of orange with coconut sugar. Place cut side up in a pre-heated oven 220°C with the grill on, roast until caramelised and soft. You can prepare these ahead of time and store in fridge.
Fill glass with ice, add gin, squeeze orange into glass and fill with tonic.
Garnish with pecorino and a sicilian olive.