February: Berries

AT A GLANCE

  • Serves 6 people

  • 300 gm thick natural yoghurt, such as King Island
  • 2 tbsp elderflower cordial
  • 2 tbsp icing sugar, sifted, plus extra for dusting
  • 250 gm mixed berries, such as raspberries, blueberries, blackberries and youngberries
  • 18 thin almond biscuits
01   Combine yoghurt, 1 tbsp cordial and 1 tbsp icing sugar in bowl and stir to combine. In a separate bowl, combine berries, 1 tbsp elderflower cordial and remaining icing sugar and stir gently to combine.
02   Spread a heaped tablespoonful of the berry mixture on 6 biscuits, add a dollop of yoghurt, layer with a biscuit and repeat with berry mixture and remaining yoghurt. Top with remaining biscuits. Serve extra berries to the side, dust sandwiches liberally with icing sugar and serve immediately.
Note

 

ALSO IN SEASON

Fruits

Apple, banana, fig, grapes (cardinal, muscat, sultana, waltham cross), guava, kiwifruit, lemon, lychee, mango, mangosteen, melons (honeydew, rockmelon, watermelon), nectarine, orange (Valencia), passionfruit, peach, pears (Williams, red sensation), plum, rambutan, rhubarb, tamarillo.

Vegetables

Avocado, beans (borlotti, butter), capsicum, celery, chilli, choko, cucumber, daikon (white radish, pictured), eggplant, fennel, leek, lettuce, okra, onion, peas, radish, sweetcorn, tomato, zucchini, zucchini flower.

Seafood

Arrow squid, banded morwong, bigeye tuna, bugs (Balmain, Moreton Bay), crab (blue swimmer, mud), goldband snapper, lobster, oreo, prawns (bay, school), salmon (Atlantic, Australian), skipjack tuna, Sydney rock oyster, tiger flathead.

Recipe:

ADELAIDE LUCAS

Photography:

BRETT STEVENS

Styling:

YAEL GRINHAM

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