September: Kiwi

AT A GLANCE

  • Serves 4 people

  • 4 butternut biscuits
  • 2 green kiwifruits
  • 1 cup thick Greek yoghurt
  • To drizzle: honey
  • 2 gold kiwifruits
01   Coarsely crush butternut biscuits and spoon evenly among four 1 cup-capacity glasses. Peel and cut kiwifruits into 1cm pieces and place over biscuits, then spoon ΒΌ cup of thick Greek yoghurt over each and drizzle with honey. Top glasses with gold kiwifruits, peeled and cut into 1cm pieces, and serve immediately.
Note

 

ALSO IN SEASON

Fruit and nuts

Cumquats, grapefruits (pink and yellow), Lady William apples, lemons, mandarins (Ellendale and murcott), oranges (blood and Seville), papayas, pawpaws, pineapples (smooth-leaf), tangelos.

Vegetables

Globe artichokes, Asian greens (bok choy, choy sum, gai lan, wombok), asparagus (green and purple), avocados (fuerte, hass, sharwill), beans (broad and green), broccoli, cabbage, cauliflower, garlic, ginger, green peas, leek, onions (salad and spring), pumpkin, rhubarb, silverbeet, spinach.

Seafood

Australian salmon, black bream, coral trout, John Dory, ling, mackerel, mirror Dory, silver trevally, snapper, spanner crab, yellowfin tuna, whiting (school, trumpeter, sand).

Recipe:

RODNEY DUNN

Photography:

LUKE BURGESS

Styling:

MICHAELA LE COMPTE

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