Edible Clare: Nasturtium flower vinegar


 The secret (fermented and flowery) ingredient that ties everything from crudos to salads together.


Welcome back to another episode of ‘Edible Clare’ — this time,with a not-so-classic but revitalizing recipe courtesy of resident Chef Jarrod Walsh.  

As there are still a few more months to go before the culinary power-duo, Jarrod Walsh and Dorothy Lee, open the doors to their new Old Clare restaurant, anticipation is running high. We’re too excited. So, simply because we couldn’t help ourselves, we had a little chat with Walsh in an attempt to squeeze out just a few more juicy details and, of course, this recipe. What follows is a sneak peak, the kind that tastes as strikingly beautiful as it looks: 


One recipe we have been playing around with and which will feature throughout the new restaurant is our nasturtium flower vinegar, it is very versatile, it can be used to flavour many dishes like ceviche, crudo, salads and oysters. It makes a great condiment for seafood as it has a [semi] sweet, floral yet peppery-wasabi taste. You can also use the flowers after the infusion process has completed and mince them up to use like wasabi. You can find the flowers in most coastal areas near the beach front and they’re often considered weeds, so there should be an abundance! A good place to find them is down by Bronte beach park. If not you can easily source them from the markets”.



200gm mixed colour nasturtium flowers (rinsed and clean)

2 litres rice wine vinegar

400 gm white sugar

20 gm salt

500 gm mirin + more to taste



  1. In a suitable sized pot combine the vinegar, sugar, salt and mirin.
  2. Bring to the boil making sure the sugar and salt has dissolved.
  3. Place the flowers into a locking pickling jar, pour the liquid over the flowers and set aside with the lid off until it is room temp.
  4. Once the liquid has cooled down, give the flowers a stir and lock the lid down.
  5. Store at room temp for 5-7 days on a shelf that is on show as the colour is amazing!
  6. When ready to use, taste the vinegar and adjust the sweetness with more mirin if necessary — this is of course dependant on what you are going to be using it for.
  7. Let it chill in your fridge after opening, and relax.
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