PANTRYFLEX

shake · vinaigrette

HATTED KITCHENPrep 5 min

Ridgehall Palm Sugar

Independent adaptation of a publicly published Neil Perry recipe. Not affiliated with, sponsored by, or endorsed by Neil Perry.

From a hatted kitchen.

Ratio

Ratio by volume: Salt 5 ml, Palm Sugar 45 ml, Sherry Vinegar 10 ml, Red Wine Vinegar 25 ml, Olive Oil 80 ml
Salt 5 mlPalm Sugar 45 mlSherry Vinegar 10 mlRed Wine Vinegar 25 mlOlive Oil 80 ml

Ingredients

  • Coriander Root2 coriander roots
  • Garlic1 garlic clove
  • Salt1 tsp sea salt (5 ml)
  • Palm Sugar3 Tbsp palm sugar (45 ml)
  • Sherry Vinegar10 ml sherry vinegar
  • Red Wine Vinegar25 ml red wine vinegar
  • Olive Oil80 ml EVOO

Method

  1. Pour to the lines in order (bottom → top): Salt, Palm Sugar, Sherry Vinegar, Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Coriander Root, Garlic, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Neil Perry works in Modern Australian / Asian; credentials include Multi-hat Rockpool lineage (Sydney).

Originally published as Palm Sugar Vinaigrette (Rockpool Salad).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Neil Perry / WA Today Good Food (Rockpool salad) (published as “Palm Sugar Vinaigrette (Rockpool Salad)”). Full citation lives in Provenance.