Roasted Fennel and Currants with Honey

Photographer: Jordan
Serves 2 Jordans

Inevitably everyone has one of those days where life just gives you a pummelling.  The ‘food hug’ is a personal go-to flavour that lets you take a small win during stressful times.  For many it’s something sweet; a piece of chocolate or cake.  For me, its anise or something sharp and bitter.

Fennel is an amazing herb that I’ve only recently begun capitalising on.  Add a dash of honey, currants and melted cheese to the mix and this tartine provides a sweet substitute to any vending machine material.  For an extra kick I like to add a heavy dose of hot sauce.


1/2 bulb fennel, thickly cut
80g mozzarella
1/3 cup currants
4 slices ciabatta, thickly cut
4 tsp extra virgin olive oil
Fresh honey
Habanero hot sauce
Coarse sea salt
Cracked pepper


1. Preheat the oven to 180C
2. Toss the fennel and currants with 2 teaspoons of olive oil and season with salt and pepper. Spread evenly on a baking tray and place in the oven for 20minutes, or until the fennel is tender and slightly browned.
3. In a pan on medium heat pour the remaining oil and toast the bread on both sides till crisp.
4. To assemble, layer a thick slice of mozzarella on the ciabatta and place the current and fennel on top. Drizzle with honey and add a dash of hot sauce to taste.