Native parfait of berries, rosella, finger lime, Kakadu plum with macadamia crunch

This pretty little parfait has just been executed for over 400 happy guests who attended the Surfers’ Breakfast at yesterday’s Noosa Food & Wine event. Such a wonderful festival and I am so grateful to the organisers, in particular Chef Shane Bailey for having me on board. A huge dose of gratitude to Australian Macadamias and Barambah Yoghurt for their generous sponsorship, and to Chef Andreas Nielsen and his team at Peppers Noosa Resort for sharing their kitchen on a busy Saturday night.

Behind every hard working chef is a crew of amazing supporters and I am truly blessed to have my best mates come along for the ride – pretty sure they had fun! There’s no way our Surfers’ Breakfast would have been so seamless if not for Jules Galloway – Naturopath who graciously came all the way to Noosa to help prep, cook, laugh, serve, surf & lovingly dispense 400 wellness bowls of festival goodness with me.  Here’s a scaled down recipe for two, and you can make it the day before, or perhaps enjoy as a healthy dessert or treat at any time. Main recipe image was shot at Chef Dom Rizzo’s Putia Cooking School last month when we rolled out a two night masterclass. Next masterclass is in Melbourne, Sunday June 26th. Shop Now

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Native parfait of berries, rosella, finger lime, Kakadu plum with macadamia crunch

4 tablespoons black chia seeds
1 cup fresh apple juice
1 cup mixed fresh berries
1 tablespoon teaspoon maple syrup
1 lemon, zest and juice
1 teaspoon vanilla extract
1 tablespoon rosella syrup – see below
1 cup Barambah organic yogurt or coconut yoghurt
1 teaspoon Kakadu plum powder
2 tablespoons macadamia nuts, crushed
2 finger limes, pearls only

  1. Soak chia in apple juice for 30 minutes.
  2. Meanwhile, combine berries, maple syrup, lemon juice and zest, vanilla.
  3. Add chia and combine well.
  4. Distribute half the mixture into individual serving glasses.
  5. Layer with berries rosella syrup and add more chia mixture.
  6. Add a layer of yoghurt.
  7. Continue this process to develop a multi layered effect.
  8. Set in fridge 4 hours or overnight.
  9. Before serving, crush macadamias with Kakadu plum.
  10. Crumble over the top of each parfait.
  11. Drizzle with a jolly good lashing of rosella syrup.
  12. Add a smattering of finger lime pearls and serve.

Rosella syrup
The rosellas I used come from Sarah at Basilea Living Hebs Burpengary, QLD

2 cups rosella flowers, seed pods removed, rinsed
½ cup coconut sugar
1 vanilla bean, split

  1. Place flowers, sugar and vanilla in a saucepan.
  2. Add water to almost cover.
  3. Bring to boil and then reduce and simmer for 15-20 minutes.
  4. When the flowers have lost colour and the liquid is deep red.
  5. Strain off and discard the flowers and return liquid to the pan.
  6. Simmer the liquid for 10 to 20 minutes until reduced by a third.
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