1

Pineapple carpaccio with

mango sorbet

SERVES 6 // PREP TIME 25 MINS (PLUS FREEZING)

Scent is everything when picking pineapples. You don’t need

to add much to a great-tasting pineapple – we’ve gone with

a no-churn mango sorbet. Start this recipe a day ahead to

freeze the sorbet.Pictured page 127.

1 ripe pineapple, peeled

2 passionfruit

Finely grated rind of 1 lime

Coarsely chopped roasted

macadamia nuts, to serve

MANGO SORBET

3 ripe mangoes (about

650gm), diced

2½ tbsp rice malt syrup

Juice of 1 lime, or to taste

1 For mango sorbet, purée

mango with rice malt syrup and

100ml water until smooth, then

strain through a fine sieve.

Transfer purée to ice-cube

trays (or place ¼ cup purée

in separate snap-lock bags)

and freeze overnight. Transfer

cubes to a food processor and

process until smooth, adding

lime juice to taste, then freeze

until just firm. Sorbet is best

eaten within two days.

2 Working around the outside

of the pineapple, shave off very

thin slices with a knife until you

reach the core (this can be done

ahead and the slices refrigerated

until needed.)

3 To serve, arrange pineapple

on plates, top with passionfruit,

lime rind and macadamia nuts

and serve with scoops of

mango sorbet.

FigsPlate (top of stack)

from Hay. Plate (middle of

stack) from MH Ceramics.

Peach and granitaPlatter and

bowl (base of stack) from

MH Ceramics. All other props

stylist’s own. Stockists p176.

Figs with

cardamom

yoghurt and

nut crumble

SERVES 4 // PREP 10 MINS

// COOK 10 MINS (PLUS COOLING)

Yoghurt, honey and figs are

a magic match. Add crunch

with roasted nuts and seeds,

and you have a simple fruit

plate that brightens the table

at any time of day, from

breakfast to dessert.

8 figs, trimmed and halved

Raw honey, for drizzling

NUT CRUMBLE

40 gm coarsely chopped

roasted cashew nuts

40 gm coarsely chopped

roasted almonds

20 gm pumpkin seeds

20 gm rolled oats

10 gm sunflower seeds

30 gm honey

CARDAMOM YOGHURT

250 gm Greek-style yoghurt

¼ tsp ground cardamom,

or to taste

Scraped seeds of

½ vanilla bean

1 For nut crumble, preheat

oven to 180°C. Toss ingredients

in a bowl to coat everything in

honey, scatter in a baking tray

lined with baking paper and

roast until golden (6-9 minutes).

Cool, then crumble. This will

keep in an airtight container for

up to a week.

2 For cardamom yoghurt, whisk

ingredients in a bowl to combine

and refrigerate until required.

3 Arrange figs on plates with a

spoonful of cardamom yoghurt,

scatter with nut crumble, drizzle

with honey and serve.

128 GOURMET TRAVELLER