Passionfruit crème brûlée
Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead. Note
Passionfruit curd and coconut tarts
You will need about six passionfruit for this recipe. Remaining passionfruit curd is delicious spread on scones or used as a filling for pavlovas. These tarts are best made on the day of serving. Note
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Lamb cutlets with preserved lemon yoghurt
To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note
Parsnip soup with kale chips
Be extremely careful when blending hot soup, let it cool a little first. Don’t overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender. Note
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