Blood orange is my ultimate favourite of the orange family.  So much so that I once chased a little Italian man around the local nursery when he snatched the tree from my feet (my fault for putting it down) and took off with my intended blood orange tree purchase.  Another story for another time, but let’s just say I should have let him keep the tree, as my non-existent green thumb eventually meant the tree’s demise.

Why do I love blood oranges so much?  Firstly it is the colour.  I can’t help but be attracted by the raspberry colouring of the flesh.  As Bundaberg’s Blood Orange is naturally brewed, these colours come shining through in this sparkling beverage.

Not only does this particular variety of orange have a gorgeous raspberry hue, there are raspberry notes in its distinctive citrus flavour.  It’s far more tart in flavour than its orangey orange cousins.

The beauty of Bundaberg’s Blood Orange is not only the colour, it’s that this brushed with raspberry brew pairs with many edible offerings.  Being a citrus it is open to working alongside all varieties of seafood.  Both pork and chicken would also be suitable companions.

On the sweet side of life, dishes that contain caramel or almond would be perfect matches.  I envisage something along the lines of a salted caramel tart or almond cake.

Just like Bundaberg’s Pink Grapefruit their Blood Orange brew had my mind racing for possible brunch food pairings.  There must be something about the pretty pink colours in these sparkling drinks that nudge at my brunch desires. Not a hurried weekday breakfast, but a long relaxing weekend brunch.

A big breakfast would definitely be a great match, with eggs, bacon, mushrooms, sausages and tomatoes.  Alternatively a Moroccan style big breakfast, with Turkish bread, labne, rocket, tomatoes, olives and chickpeas.

I decided on an adult-style soft boiled eggs and soldiers dish.  Coddled egg served with trout roe and buttery toast fingers topped with smoked trout.  Bundaberg’s Blood Orange accompanies the smoky trout and the trout roe’s salty fish bursts perfectly.  And who doesn’t like dipping their bread into golden runny egg yolks?

Cheers, Sara

Sara McCleary is guest blogging for Bundaberg Brewed Drinks.  You can find more of Sara’s recipes at www.bellyrumbles.com

Coddled Eggs, Trout Roe, Dill & Buttery Smoked Trout Fingers

• 4 large eggs
• 4 ½ oz of smoked trout
• 2 thick slices of sourdough bread
• Small jar of trout roe
• 1 tablespoon chopped dill

1. Preheat oven 360°F. Butter two ramekins and crack two eggs into each.  Place ramekins in a water bath and bake for 5 minutes, until the whites of the eggs have almost set.
2. Remove from the oven and place on serving dishes. Top with trout roe and chopped dill.  Serve with toasted sourdough, which has been spread liberally with butter and topped with smoked trout.

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