500ml water

180ml sugar

3 strips of lemon peel

60ml lemon juice

1 cinnamon stick

4 dessert peaches

125ml basil leaves, roughly chopped

Raspberry sauce

250g raspberries

60ml icing sugar

Combine the water, sugar, lemon peel, juice and cinnamon stick. Heat until the sugar is dissolved.

Add the whole peaches and simmer gently until the peaches are tender. Remove the peaches with a slotted spoon and place on a plate.

Bring the cooking liquid to the boil and boil rapidly until reduced to a thick syrup. Remove from the heat and add the basil. Leave to cool.

Strain the syrup through a sieve to remove the basil. Carefully peel the peaches and refrigerate until serving.

RASPBERRY SAUCE: Purée the raspberries in a blender, add icing sugar to taste.

Serve each peach with some of the basil syrup and raspberry sauce.

* Poaching the peaches with their skins on gives the syrup a lovely pink colour.


Makes 16

4 x 250ml flour

10ml salt

60ml castor sugar

10g instant yeast

60g butter, melted

300-400ml warm water

310ml soft brown sugar

5ml ground cinnamon

3ml ground allspice

125g softened butter

500ml diced mango

50g macadamia nuts, lightly toasted and chopped

Combine the flour, salt, castor sugar and yeast in a bowl. Add the melted butter and enough water to make a dough that is soft but not sticky.

Knead well until smooth and elastic.

Place the dough in an oiled plastic bag and leave to rise until it has doubled in size.

Combine the sugar, cinnamon and allspice. Remove 250ml and place it in a small pot. Add 80g of the butter.

Cook over a low heat for 5 minutes. Stir frequently. Add the mango and cook for a few minutes.

Spread the mixture into the base of a 20 x 30cm oven pan and sprinkle over the nuts.

Combine the remaining butter and sugar and mix well.

Remove the dough from the bag and knead gently. Roll out the dough into a rectangle on a lightly floured surface.

Spread the sugar and butter mixture over the dough and roll up to form a log. Cut the dough into slices and place into the baking pan. Cover and leave to rise for about 30 minutes.

Bake at 180°C for 25-30 minutes until golden brown.

Remove and stand for 10 minutes before inverting on to a serving platter.


Serves 4

4 firm plums, halved and pitted

1 star anise

1 cinnamon stick

60ml water

60ml castor sugar


5ml crushed garlic

1 red chilli, seeded and chopped

30ml Asian plum sauce

30ml peanut oil

15ml honey

15ml lime juice


60ml picked coriander leaves

60ml picked mint leaves

a small punnet of micro herbs

250ml bean sprouts

a small bunch of spring onions, finely sliced

½ red onion, cut into thin wedges

2 roasted chicken breasts, skinned and cubed

60ml roasted peanuts, chopped

Put the plum halves into a baking dish. Add the star anise, cinnamon stick and water. Sprinkle over the sugar and roast at 180ºC for 10 minutes.

Remove from the oven and cover with foil. Set aside to cool. Peel and cut into wedges.

Remove 60ml of the plum cooking liquid. Add the garlic, chilli, plum sauce, peanut oil, honey and lime juice and mix well.

Put the herbs, bean sprouts, spring onion and red onion in a bowl and toss to combine.

Add the chicken and mix in. Put into a serving dish. Scatter over peanusts and drizzle over the dressing. Serve immediately.

* Micro herbs are mini version of herbs like coriander, parsley, rocket and beetroot shoots. They have an intense flavour and are perfect for mixing with other salad leaves to add colour and a burst of flavour. They are available at most large supermarkets and vegetable shops.

TIP: Use a melon baller to remove the plum pips.


Serves 4

120g baby spinach leaves

A small punnet of micro herbs

120g fresh raspberries

50g lightly toasted pecan nuts, roughly chopped

100g feta cheese, cubed


50ml olive oil

15ml red wine vinegar

5ml Dijon mustard

15ml honey

salt and pepper

Line a salad serving dish with the spinach leaves and micro herbs.

Scatter over the raspberries, nuts and feta. Pour over the dressing and serve.

DRESSING: Combine all the ingredients in a screw top jar and shake well.