Burnt Leek, Lemon & Pepper Oil

Recipe by Keaton McDonell of Pulp Kitchen


  • 1 leek – cut into 2cm pieces
  • Zest of 2 lemons
  • 12g white peppercorns
  • 1 bunch lemon thyme
  • 200ml grape seed oil


– Lightly oil and season the leeks
– Place in 250oC oven and roast until blackened
– Place all ingredients in a zip lock bag and place in a water bath at 52oC for 1 hour to infuse
– Chill and place in a blender and blend until smooth
– Pass through a sieve and store in a container for later use