Dish

70 DISH70 DISH

Coconut Sago with Fresh Fruit

and Sesame Seeds

Fresh pineapple, lychees and passionfruit contrast beautifully

with creamy coconut sago. This works equally well as either a

breakfast or dessert.

440ml coconut milk

¾ cup sago

¼ cup white sugar

½ cup coconut cream

1 tablespoon butter

4 slices fresh pineapple,

skin removed

1 tablespoon caster sugar

zest 1 lime

8 lychees, tinned or fresh

2 passionfruit

1 tablespoon black and white

sesame seeds, toasted

Place the coconut milk, sago and white sugar in a pot and set

aside to soak for 1 hour. 

Bring the coconut sago to the boil, then reduce the heat to low.

Gently simmer for 15 minutes, stirring constantly. Once the

sago’s white centre has almost disappeared remove from the

heat and divide between bowls. Pour over the coconut cream.

Melt butter in a large heavy-based frypan. Add the pineapple and

fry on both sides until golden. Combine the sugar and lime zest in

a mortar and pestle and pound until the sugar becomes green.

Top the sago with pineapple, lychees, passionfruit pulp, sesame

seeds and lime sugar. Serves 4

Tuna Poke Bowl

The weather is warming up and this Hawaiian poke bowl is the
perfect way to celebrate.

1½ cups black rice

450 grams fresh tuna steaks

2 tablespoons each white and

black sesame seeds

2 tablespoons sesame oil

1 mango

1 red chilli, thinly sliced

¼ cup fresh coriander

leaves, roughly chopped, plus

extra leaves to serve

2 tablespoons rice

wine vinegar

2 tablespoons soy sauce

juice 1 lime, plus wedges

to serve

2 avocados, sliced 

Bring 2½ cups water, the black rice and ½ teaspoon of salt to the
boil. Reduce the heat to low, cover and cook for 30 minutes or
until the rice is tender and the water is almost absorbed. Remove
from heat and set aside, with the lid on, for 15 minutes. Fluff up
using a fork. 

Place the sesame seeds on a large plate. Press the tuna steaks
into the sesame seeds, making sure to coat all sides. Heat sesame
oil in a large non-stick frypan over a high heat. Fry the tuna for
1 minute on each side or until sesame seeds are golden. Remove
from heat and set aside.

Cut mango into 1cm cubes and place in a bowl with the chilli and
coriander. In a separate bowl, combine the rice wine vinegar, soy
sauce and juice of 1 lime, then add to mango and mix. 

Serve tuna thinly sliced with black rice, avocado slices, mango
salsa, extra coriander and wedges of lime. Serves 4

Roasted Strawberry and Rhubarb Crumble Bowl

Mix up your usual breakfast routine with these golden oat

clusters and sticky and sweet strawberries and rhubarb.

Roasted fruit

250 grams strawberries

175 grams rhubarb

3 tablespoons caster sugar

seeds of 1 vanilla pod

Crumble

50 grams plain flour

120 grams rolled oats

80 grams macadamia nuts

50 grams coconut threads

50 grams caster sugar

150 grams butter,

cut into cubes

Greek yoghurt, to serve

Preheat the oven to 180°C.

Roasted fruit: In a bowl, combine the strawberries, rhubarb,

sugar and vanilla pod seeds. Set aside for 30 minutes.

Crumble: Place the dry crumble ingredients in a bowl and mix

to combine. Rub the butter into the dry ingredients using your

fingertips until clumps form. Place on a lined baking tray and bake

for 20 minutes or until golden brown. Leave to cool in tray.

Place the sugar-coated fruit in a baking dish and bake for 20–25

minutes until soft.

Break crumble into small chunks into bowls and scatter over

Greek yoghurt and the roasted fruit. Serves 4