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Buffalo fillet with rosella flowers & a balsamic reduction


  • Carefully remove the seed pods from the flowers and rinse. Then put the flowers in a large heavy-bottomed pot with the sugar and water to almost cover. Bring to the boil and then simmer for about 15 mins until the liquid has reduced.
  • When the flowers have lost their colour and the liquid is deep red, strain well, discarding the flowers.
  • Return the liquid to the pan and simmer for 10-20 mins until reduced by about one-third.
  • Transfer 1 cup of the syrup to a small pan with the balsamic and gently simmer until the liquid has thickened.
  • At the same time, cook the buffalo fillets to the desired degree on a lightly oiled ridged grill (or BBQ).
  • Serve the buffalo with the syrup spooned around the plate and cooked beans and/or a salad on the side.
  • nb.  The rosella syrup can also be used as a cordial or with your favourite sweet dish, eg. ice cream. And readymade rosella syrup can be bought from specialist stores.
  • David Taylor, Alice Springs chef


  • 4 cups rosella (wild hibiscus) flowers
  • 1½ cups white sugar
  • 1 tbsp balsamic vinegar
  • olive oil
  • 4 x 300 gm buffalo fillets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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