Dish: Poached spiced cherries

Chef: Josh Lansley (Sous Chef, Il Lido Restaurant, Darwin)



  • 6 star anise
  • 750ml red wine
  • 750ml water
  • 300g sugar
  • 3 orange zest
  • 1 lemon zest
  • Juice of 3 lemons
  • 1 cinnamon stick
  • 1500g de-stoned cherries


  • Add all ingredients except the cherries to a thick based pan.
  • Bring to the boil and boil for about 3 – 4 mins.
  • Add the cherries to the boiling stock and remove from the heat immediately.
  • Cling film the pan ASAP ensuring minimal heat escapes.
  • Leave to cool, and serve.

The cherries are a great accompaniment to your Christmas pudding, a simple Panna cotta or even a roasted duck or your Christmas goose.


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