Gwinganna’s jackfruit laksa

The fruit has a spiky, green exterior and a sweet, yellow flesh inside. The flesh of the jackfruit is known for its distinctive texture, which is often described as a mix between pulled pork and pineapple.

When cooked, jackfruit takes on the flavours of the seasonings or sauces used, making it a versatile ingredient in various savory and sweet dishes.

Jackfruit is commonly used as a meat substitute in vegetarian and vegan cuisine due to its meaty texture. It is rich in nutrients, including dietary fibre, vitamin C, potassium and dietary antioxidants.

Jackfruit is consumed in various forms, such as fresh fruit, in stews, sandwiches and desserts, or as a delicious curries such as this one featured in the new Gwinganna Gourmet cookbook, out now.

Gwinganna Gourmet features more than 50 new recipes including wholesome breakfast bowls and vibrant salads to comforting soups and plant and meat based dishes.

There are also happiness boosting treats and a selection of nutritious condiments, stocks and sweeteners to enhance flavours.

Inspired by the bountiful organic gardens on our lush 200 hectare property in Queensland’s Tallebudgera Valley, Gwinganna Gourmet highlights the wellness philosophy at the heart of our multi-award winning Ecotourism retreat.

Consulting Wellness Chef and Nutritionist, Samantha Gowing is the Editor of the new cookbook, which features photography from acclaimed food photographer Nelly le Comte. Sam’s association with Gwinganna spans 15 years and she says the cookbook highlights Gwinganna’s evolving food philosophy;

As seen in Marie Claire Wellness Issue 2024

Want to self publish your own cookbook?

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Jackfruit laksa

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  • Author: Gwinganna Gourmet Cookbook


This recipe transforms tinned jackfruit into a mouth-watering hotpot simmered in a rich coconut cream base. Tossed with brown rice noodles, red capsicums and grated zucchini and topped with boiled eggs – a truly satisfying blend of vegetarian flavours.



3 × 400g tins jackfruit, drained
400ml coconut cream
60g brown rice noodles
1 tbsp coconut oil
2 medium red capsicums, julienned
2 medium zucchini, grated
3 boiled eggs, halved
300g pineapple chutney

For the laksa sauce
1 tbsp coconut oil
3 tbsp garlic, grated
2 tbsp ginger, grated
1 small brown onion, diced
1 stalk lemongrass, finely minced
1 long red chilli, sliced
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp Madras curry powder
3 1/2 tbsp tomato paste
3/4 cup tinned crushed tomatoes
1 litre vegetable stock
1 heaped tsp kimchi
1 lemon, juiced
700ml coconut cream
3 tsp honey
1 bunch coriander, chopped


  1. For the laksa sauce, heat coconut oil in a large saucepan. Add garlic, ginger, onion, lemongrass and chilli and sauté until onions are soft and translucent, about 7 minutes. Add dried spices and cook for a further 5 minutes. Then fold in tomato paste and tinned crushed tomatoes and cook for a further 10 minutes over a low-moderate heat. Add stock and bring to the boil.
  2. Blend kimchi with lemon juice and coconut cream in a small bowl then stir into the laksa. Return laksa to the boil, reduce to a low heat, then stir in honey and fresh coriander and simmer gently for 40 minutes.
  3. For the jackfruit, preheat oven to 150°C. Place drained jackfruit in a deep baking dish. In a large saucepan, heat half the laksa sauce and coconut cream over a moderate-high heat then pour over drained jackfruit. Cover with foil and place in the oven for 2 hours.
  4. Prepare noodles according to packet directions and set aside.
  5. Heat coconut oil in a heavy-based frypan, add capsicum and zucchini and sauté for about 7 minutes. Remove from heat and set aside.
  6. To serve, place cooked noodles, baked jackfruit and sautéed capsicum and zucchini in serving bowls. Heat remaining laksa sauce in a saucepan and pour over the noodles and vegetables. Add halved boiled eggs and garnish with coriander sprigs, sliced spring onion and toasted coconut flakes, as desired.

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Gwinganna’s Lemon SliceRecipe here



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