Treacle and Chilli Cured Bacon with Dark Chocolate Ice-cream & a Cinnamon Tulle

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  • Ingredients cured bacon:
  • 200 g Eskort Rindless Streaky Bacon
  • 1 cup treacle sugar
  • 1 red chilli, finely chopped
  • 2 tbs coarse salt
  • ¼ cup gin
  • Cinnamon tulle:
  • 1 large egg
  • 50 g soft butter
  • 50 g castor sugar
  • 50 g cake flour
  • 1 pinch salt
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • Serving ingredients:
  • 1 L dark chocolate ice cream
  • ½ cup black sesame seeds
  • Micro herbs or edible flowers


  • Combine the treacle sugar, chilli, salt and gin in a small mixing bowl and mix well.
  • Pour the treacle mixture into a flat tray, lay the bacon rashers on the sugar and press the bacon into the sugar to coat it completely.
  • Place something heavy on top of the sugar and bacon and allow to cure for 20 minutes.
  • After 20 minutes, remove the bacon from the sugar and wipe off the sugar and dry with a paper towel.
  • Preheat the oven to 180°C.
  • Combine all the ingredients in a small mixing bowl until a smooth paste forms.
  • Spray the back of a baking tray with cooking spray.
  • Place the tulle batter into a piping bag and pipe the batter in tablespoon sized dollops onto the back of the baking tray.
  • Flatten the batter by spreading with a spatula and bake in the oven for 8 minutes (the edges will be light brown). Remove immediately and set aside to cool.


Place a large tablespoon of sesame seeds on a plate and place a scoop of chocolate ice-cream on the sesame seeds.

Fold up two rashers of bacon and place them next to the ice cream.

Balance a tulle biscuit between the ice-cream and bacon.

Garnish with micro leaves or edible flowers.