INGREDIENTS
Vanilla parfait
| 8 egg yolks (approximately 150g)
250g caster sugar Juice of ½ lemon 2 large vanilla beans, seeds scraped 500g mascarpone 150ml thickened cream, whipped |
Roasted peaches
| 6 ripe peaches (white or yellow)
3 tlb brown sugar 3 tlb white wine 120g macadamia nuts, roasted, roughly chopped |
To serve
| 4 finger limes |
quandong powder
METHOD
Vanilla parfait
| 1. Combine egg yolks, sugar, juice and vanilla bean in an Induction proof bowl or saucepan. Whisk on Induction setting 6-7 for 10-15 minutes until the mixture is thick and has quadrupled in size. |
| 2. Remove from heat and whisk until cool. |
| 3. Line a loaf tin or terrine mould with cling wrap approximately 25 x 10 cm in diameter. |
| 4. Lightly stir mascarpone to remove any lumps before folding through egg custard. Add the whipped cream and fold through gently. |
| 5. Pour into lined tin, smoothing the top. Place a piece of cling wrap flush against the top and freeze overnight.
|
Roasted peaches
| 1. Preheat oven on Fan Grill 200°C. |
| 2. Cut the peaches in half to remove the stone and each half into thirds. Place onto a baking tray. |
| 3. Sprinkle peaches with brown sugar and drizzle over white wine. |
| 4. Place tray into the oven on shelf position 4 and roast for 10-15 minutes until peaches are soft but still holding their shape. |
| 5. Remove from oven and allow to cool. Reserve peach juices and allow to form a runny caramel.
|
To serve
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APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
