Mixed Citrus Curd Tart

Serves 8

Ingredients

· 1 x 24cm shortcrust pastry case

· 250gm butter, diced, at room temperature

· 250gm castor sugar

· 250ml juice of lemons, limes, oranges, mandarins and their zest

· 6 whole eggs and 6 yolks

· 2tbs castor sugar to caramelise

Method

1. Whisk together the sugar, juice and zest, eggs and yolks.

2. Cook over a low heat, whisking constantly until thick.

3. Whisk in the butter a little at a time, and when completely melted, pour into pre-cooked pastry case.

4. Cool completely, sprinkle with sugar and caramelise with a kitchen blow torch.

5. Serve with double cream.


Buttermilk Crepes with Honey Custard and Flambéed Strawberries

Serves 4

For the crepes:

· 200ml buttermilk

· 15gm butter

· 75gm plain flour

· 1 egg

1. Warm the milk and butter in a small saucepan.

2. Whisk the eggs into the flour, then whisk in the milk and butter mixture to form a smooth batter. Cover and rest for 30 minutes.

3. Using a crepe pan cook the crepes over a medium heat using approximately 30ml of batter for each. Stack and cover until needed.

For the custard:

· 500ml milk

· 6 egg yolks

· 125gm Bundy Honey

· 40gm plain flour

· 15gm cornflour

· 1 vanilla bean split and scraped

1. In a small saucepan, heat the milk and vanilla bean to just below boiling point.

2. Whisk together the egg yolks, sugar, honey and flours.

3. Slowly whisk in hot milk, return to the saucepan and stir over a low heat until thick. Strain through a fine sieve and cover with baking paper until needed.

For the strawberries:

· 500gm strawberries, hulled and chopped

· 100gm brown sugar

· zest of an orange

· 50ml rum

1. Heat the sugar in a saucepan until dissolved.

2. Add the strawberries and heat gently until warmed through.

3. Add the rum and set alight. Allow the alcohol to burn off.

To assemble:

1. Lay out the crepes on a clean bench and place 2 heaped tablespoons of the custard in the middle of each. Roll up to make cigar shapes. Arrange on a platter or individual plates.

2. Spoon the flambéed strawberries over the top and serve immediately.

Prawn, Avocado and Macadamia Sushi with Bunda Pickled Ginger

Makes 6 rolls (approx. 48 pieces)

Ingredients

· 1 ½ cups sushi rice

· 3 cups water

· 100ml rice vinegar

· 1tbs castor sugar

· 1tsp salt

· 6 nori sheets

· 250gm cooked prawns, peeled and deveined

· 1 avocado, cut into strips

· 50gm Japanese mayonnaise

· 1tsp wasabi

· 200gm macadamia chips, lightly roasted

· 50gm Bunda Ginger pickled ginger

· 100ml soy sauce

· 30ml pickled ginger juice

Method

1. Rinse the rice under cold water and drain well.

2. Place in a small saucepan with the 3 cups of cold water, bring to a simmer, stir, cover and cook on a very low heat for 12 minutes. Remove from the heat and allow to steam for a further five minutes.

3. Whisk together the vinegar, sugar and salt until dissolved.

4. Transfer the rice to a mixing bowl and pour over the vinegar mixture.

5. Allow to cool to room temperature.

6. Lay a nori sheet out on the bench and spread an even layer of rice over the front half. (About a sixth of the rice) Turn the sheet over so that the nori is on top. Lay prawns and strips of avocado across the front half of the nori, spread with a teaspoonful of mayonnaise and a smear of wasabi and roll up tightly, so that the rice ends up on the outside.

7. Roll each roll in macadamia nuts and cut into 2cm pieces.

8. Arrange on a platter and serve with a dish of the pickled ginger and a dipping sauce made from the soy and ginger pickling vinegar.

Sweet Potato Loukoumades, Confit Blood Oranges, Stingless Bee Honey Fool and Pecan Granola

Serves 4

Loukoumades

· 150gm mashed sweet potato

· ½ cup flour

· ½ tsp dried yeast

· ½ tsp salt

· 75ml warm water

· 2 cups vegetable oil for frying

· 50ml stingless bee honey

1. Mix together the sweet potato, flour, yeast, salt and water until well combined.

2. Cover and allow to prove for 2 hours.

3. Heat oil to 180°C and fry teaspoon amounts of the batter in small batches.

4. When crispy and golden, remove from the oil and drain on absorbent paper. Toss in the honey and keep warm.

Oranges

· 2 blood oranges, finely sliced

· 150gm castor sugar

1. Place the orange slices and sugar into a small saucepan and simmer over a low heat until they become translucent. Cool.

Honey Fool

· 50gm stingless bee honey

· 30ml Waterview Distilling Tim Tam & Coffee Moonshine

· zest of 1 blood orange

· 200ml double cream

· 2 egg whites

· 2tbs castor sugar

1. Whisk the double cream until it is thick with soft peaks.

2. Whisk the egg whites to stiff peaks, sprinkle in the sugar and continue to whisk until glossy.

3. Mix together the honey, rum liqueur and zest and gently fold in the cream, followed by the egg whites.

4. Transfer to a piping bag and refrigerate.

Pecan Granola

· 75gm plain flour

· 50gm unsalted butter

· 50gm brown sugar

· 2tbs rolled oats

· 50gm raw pecans, roughly chopped

· ½ tsp ground ginger

1. Rub the butter into the flour with you finger tips or by pulsing in a blender until it resembles coarse breadcrumbs. Mix in the sugar, oats, pecans and ground ginger and spread out in a thin layer on a baking tray lined with baking paper.

2. Bake for 5 minutes at 170°C, remove from the oven and stir the mixture around the tray so it bakes evenly. Repeat 3 times or until the mixture is golden and crunchy.

To Assemble

1. To assemble, sprinkle the granola over the bottom of 4 bowls.

2. Arrange the loukoumades and orange slices on top and pipe the honey fool around them.

3. Garnish with native mint and marigold petals.

Recipe by Matt Golinski