¼ cup water
¼ cup sugar (Nut Trek, Shop 55-56, Dairy Hall)
350 grams kumquats, rinsed, cut into 5mm-thick slices and seeds removed (George’s Fruit & Veg, Stalls 9-14, H Shed)
½ tsp cracked black pepper (Diane’s Delights, Shop 43-46, Dairy Hall)
1 small sprig fresh rosemary, plus ¼ tsp finely chopped (Green Leaf Produce, Stalls 39-42, H Shed)
4 slices multigrain sourdough (Andrew’s Bread Shop, Shop 29-30, Dairy Hall)
6-8 tbsp soft white goat’s cheese (Bill’s Farm, Shop 17-20 Dairy Hall)
Combine water and sugar in a saucepan over medium heat, and stir occasionally until sugar dissolves. Add the kumquats, peppercorns and rosemary sprig, and stir to mix, making sure the kumquats are covering the rosemary.
Bring pan to the boil and simmer for around 15 minutes or until fruit is translucent and liquid is reduced to the consistency of a thin syrup.
Remove pan from heat and remove the rosemary sprig. Add the chopped rosemary leaves and set aside to cool.
Toast the bread slices, and spread liberally with goat’s cheese. Top with a generous serving of kumquat marmalade and enjoy!