Australian Gourmet Traveller – September 2019

Cumquats and macadamias

with ginger-nut crumb SERVES 4

Packed with crunch, sweetness, acidity and spice, this recipe plays

with tried and true texture and flavour combinations in the best of ways.

110 gm (⁄ cup) caster sugar

⁄ tsp vanilla bean paste

350 gm cumquats, larger

ones halved

80 gm roasted macadamia

nuts, coarsely chopped

750 ml chocolate ice-cream,

to serve

4 ginger nut biscuits,

coarsely crushed

1 Combine sugar, vanilla and

80ml water in a frying pan and

bring to the boil, stirring to

dissolve sugar. Add cumquats,

cover with a lid, reduce heat

to low and cook, shaking pan

occasionally, until soft and

glossy (3 minutes). Remove

lid, increase heat to high and

cook, stirring occasionally,

until liquid has reduced to

a thin syrup (5 minutes). Stir

through macadamia nuts.

2 Divide cumquat mixture

among bowls, top with ice-

cream and scatter with biscuit

crumb to serve. 

Cumquats Plate from Wonki Ware.
All other props stylist’s own. Lamb
Laguiole cutlery from Peter’s of
Kensington. All other props stylist’s
own. Stockists p176. Beans All
props stylist’s own.

Fast

GOURMET TRAVELLER 55