Is there any flavour that invokes the tropics more than coconut? This Vomo Island mojito is the perfect start to a summer’s eve. Ingredients Coconut syrup 2 cups water 1 cup desiccated coconut 1 cup sugar Coconut mojitos ¼ cup fresh mint leaves 15ml coconut syrup crushed ice 30ml white coconut rum or vodka, or
So quick and simple to make this ice cream, served in pretty, white-chocolate-dipped cones, and it’s a hit with young and old. Serves 8 1 cup desicated coconut ¾ cup coconut milk 1 tablespoon sugar 1 litre vanilla ice cream 500 grams fresh or frozen mango pieces 2 tablespoons Malibu liqueur 8 medium
Managing to be both creamy and fresh at the same time, this kokoda makes a fabulous light entree, or can be served in shot glasses with a small fork as a cocktail snack. Serves 4 600 grams trevally 2/3 cup freshly squeezed lime juice 2/3 cup coconut cream ½ small
This is an epic centrepiece cake that easily serves 12-14. You will need to make four cakes, which can be baked two at a time. 2½ cups caster sugar 400 grams butter, softened 2 vanilla beans, split lengthways and seeds scraped out 6 large eggs, size 7 1½ cups buttermilk 3
Sweet, luscious mango and spicy prawns are combined with loads of vibrant fresh herbs and chili for a zingy, summer salad. 18 raw prawn cutlets 2 teaspoons rice bran oil 1 teaspoon chilli oil Salad 100 grams vermicelli 1 mango, chopped 2/3 cup each chopped coriander, mint, Thai basil or basil leaves 3 spring
These pretty meringues can be served with either lime or lemon curd and the berries of your choice – blackberries, blueberries and strawberries also work well. 4 large egg whites, size 7, at room temperature 1 cup caster sugar 2 teaspoons cornflour 1 teaspoon white vinegar 1 tablespoon freeze-dried raspberry
Marinated in fragrant Indian spices this lamb is meltingly tender and pairs perfectly with the tamarind chutney-spiked yoghurt and fresh coconut chutney. Spice paste 2 teaspoons turmeric 1 tablespoon ground cinnamon 1 tablespoon cumin seeds 1 green chilli, roughly chopped 1 tablespoon ground coriander 1 large thumb ginger, peeled and chopped 6 cloves garlic,
Photography by Sarah Tuck 940ml vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream) 40 grams crumbled meringues 1 cup lemon curd waffle cones, to serve Equipment: 1.25 litre-capacity freezer-safe container. Remove the ice cream from the freezer and leave to soften for at least 25 minutes.
Photography by Sarah Tuck If you really can’t squeeze in another course after dinner, how about a drink for dessert? These espresso martinis are a total party starter – you have been warned! ice cubes 200ml vodka 100ml freshly brewed espresso 100ml Kahlúa 4 coffee beans, to garnish Half-fill a cocktail shaker
I love the combination of rhubarb, raspberries and rose water, but if you prefer something less floral simply substitute the rose water for vanilla extract. Fruit 800 grams rhubarb, washed and trimmed 2 tablespoons rose water 3 tablespoons caster sugar 2 tablespoons water 1½ cups fresh raspberries Trifle 3 eggs, size 7, separated ½ cup
