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I have been experimenting with yuzu in the ktichen, thanks to my friends at nz yuzu who sent some my way. The flavour is like a cross between grapefruit, lemon and mandarin. It has a lovely aroma and it is prized for its juice and also zest. While it is great on salmon and mixed through aioli, I made mine into delicious sweet curd which I then used on our new recipe for powder puffs. They were meant to go into the freezer to be brought out at a suitable time. Instead I ate them over a day or two. eek.
Listeners to Magic Talk radio will find changes in programming. I will keep you updated as I hear as to what next.
Happy Cooking!
