This pretty little parfait has just been executed for over 400 happy guests who attended the Surfers’ Breakfast at Noosa Food & Wine Festival 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.