Recipes
Raincherry™ & White Peach Summer Pudding
 8 (1cm thick) slices of brioche (available from good patisseries)
Blackberry coulis (see recipe below)
125 grams strawberries, hulled
Half a cup of blueberries
Half a punnet of raspberries
2 white peaches, cut in half and roasted
8 tablespoons raincherries
2 teaspoons Demerara sugar
SUGAR SYRUP:
250 grams castor sugar
250 ml water
Juice of half a lemon
Place sugar, water and lemon juice in a pot and bring to a simmer. Remove and once cool store in an airtight container in the fridge.
BLACKBERRY COULIS:
250 grams frozen blackberries
6 tablesppons sugar syrup (see syrup recipe)
Simmer blackberries and sugar syrup in a pot until blackberries break down, the puree in a food processor and rub through a fine sieve.
METHOD:
Pre-heat oven to 180°C and roast the white peaches by cutting them in half and coating them with Demerara sugar. This should take about 25 minutes. Using a 5-6 centimetre round cookie cutter, cut 12 circles our of the briche slices.
Dip the brioche circles in the blackberry coulis, coating both sides. Place four round cookie cutters on a sheet of baking paper and using them as a mould, place a disk of brioche at the bottom of each cutter, to make the first layer.
Next, layer with strawberries then put a spoon of coulis over the top, followed by another slice of brioche. Place blueberries on the next level, topped with another slice of brioche and finally place raspberries on the top in a circle.
To finish pudding, top with roasted peach half and raincherries.
Recipe courtesy of Brent Southcombe, Designed 2 Taste, Brisbane
Lemon Myrtle Cheesecake with Macadamia Crumble
 This is a deliciously dense, baked New York-style cheesecake—with a rainforest twist. The rich creaminess of the filling contrasts with the crunchy texture of the base and the macadamia crumble topping. To make it easy, the same mixture is used for the base and crumble. The subtle flavour of our beautiful native Lemon Myrtle (Backhousia citriodora) gives this cheesecake a unique taste.
For the base and crumble topping:
100g plain flour
1 cup caster sugar
150g macadamia nuts
100g butter (cold, cut into chunks)
½ tsp lemon myrtle, ground dried leaf
For the filling:
1 cup castor sugar
750g cream cheese, softened
4 large eggs, at room temperature
300ml sour cream
2 teaspoons pure vanilla essence
1½ teaspoons lemon myrtle, ground dried leaf
Place flour, sugar, macadamias and lemon myrtle in the bowl of a food processor. Process briefly until macadamias are ground into small bits, but still visible in the mixture. Add cold butter, processing very briefly—only long enough for a crumbly texture, not a paste.
Press ¾ of the mixture into the base of a prepared 24cm springform pan. Refrigerate the remaining crumble mixture (for the topping on the cheesecake).
Preheat the oven to 160°C. Place the cream cheese and sugar in a large bowl and beat until smooth using the electric mixer on medium speed. Add the eggs, one at a time, beating for 20 seconds after each addition. Slowly add the sour cream, vanilla essence and lemon myrtle while continuing to mix. Scrape filling onto the prepared base, smoothing the top. Bake for 1-1½ hours, without opening the oven door, until the top of the cheesecake is a light golden brown. Turn the oven off.
Open the oven door just long enough to scatter the reserved crumble topping evenly over the top of the cheesecake. Close the oven immediately, and let the cheesecake stand, undisturbed, for another 2 hours in the hot oven. The crumble topping will lightly toast while the oven gradually cools. Cool the cheesecake to room temperature, then chill in the fridge.
Serve chilled all by itself, with Galeru Raincherries™ or with your favorite fresh fruit. Enjoy!
Rainforest Pavlova
This delicious pavlova has a special rainforest flavour twist—using lemon myrtle in the meringue, and the whipped cream topped with rainforest fruits—what could be more Australian—and yummy?
INGREDIENTS
8 egg whites
Pinch of salt
400g caster sugar
1 tbsp cornflour
2 tsps white wine vinegar
1 tsp ground lemon myrtle leaf
500ml cream
250ml RaincherriesTM or RainberriesTM or blend of both
METHOD
Preheat oven to 180°C. Place a sheet of baking paper on a baking tray and draw a 20cm circle on the paper.
Whip the egg whites and salt until stiff peaks form. Scatter sugar, a spoon at a time, continuing to whip. Sprinkle in cornflour, lemon myrtle and vinegar, and fold in lightly.
Mound onto baking tray within the circle, flattening the top and smoothing the sides. Place in the oven—immediately reduce the heat to 150°C, and bake for 90 minutes. Turn off the oven, and leave pavlova inside to completely cool.
Whip the cream to soft peaks and set aside in the refrigerator.
TO SERVE:
Invert the pavlova onto a serving plate, and peel off the baking paper. Spread the whipped cream on top, drizzle the prepared rainforest fruits over the whipped cream.
Savoury Bread Pudding with Lemon Myrtle
 This one is a new savoury version of the old dessert favourite, Bread & Butter Pudding. Flavoured with mushrooms and fresh herbs, loaded with melted cheese, this Savoury Bread & Butter Pudding can be served for brunch or lunch, or add a fresh salad & vegetables for a delicious supper. A great way to use up bits and pieces of cheese, and any extra bread which might have gone slightly stale.
INGREDIENTS
1 TBSP butter
1 medium brown onion, diced
½ tsp dried thyme
1 TBSP dried ground lemon myrtle
¼ water (or white wine)
1 TBSP olive oil
250g mushrooms, sliced
Sea salt & ground pepper
2 cups milk
3 eggs, beaten
2 TBSP chives or spring onions, chopped
6-8 slices of bread, crusts trimmed off
2 cups of mixed grated cheeses
METHOD
Melt butter in a large frying pan over medium heat, add onion and dried herbs; cook slowly until onion is soft – 10 to 15 minutes. Add water when pan gets dry.
Add olive oil, raise heat, add mushrooms and stir until coated with oil. Cook for 3-4 minutes only, stirring frequently. Remove from heat, add salt and pepper to taste.
Whisk milk into beaten eggs, add ½ tsp salt and chives.
Preheat the oven to 180° C (160°C if fan-forced)
Butter a baking dish or individual ramekins. Arrange half the bread over the bottom, cutting pieces to fit any empty spaces. Spoon the mushroom mixture over the bread, then half the cheese. Add another layer of bread and the rest of the cheese.
Pour custard over the top, cover and bake for 20 minutes; remove the cover and bake another 10-15 minutes, until the custard is set.
Bits of bread not covered by the custard will be brown and crunchy—in contrast to the soft pudding underneath—for a lovely texture contrast. Serve warm.
Budino Freddo Macadamia
A delicious Italian dessert sweetmeat from Piedmont, perfect to serve with coffee after an Italian meal, made local with the use of roasted macadamias.
INGREDIENTS
2 eggs
2 egg yolks
250g (1 cup) caster sugar
150g dark chocolate, grated
150g unsalted butter
125g (1 cup) macadamias, roasted and chopped
250g Granita biscuits or similar, crushed
METHOD
Place the eggs, egg yolks and sugar in a medium size mixing bowl and beat with an electric beater until creamy in colour and light in texture.
Add the grated chocolate and mix until evenly combined.
Melt the butter in a microwave or in the top of a double boiler.
Add the butter to the egg mixture and beat until the mixture starts to thicken.
Fold in the macadamias and crushed biscuits and mix in evenly.
Line a square or rectangular cake tin with non-stick baking paper.
Place the mixture in the tin, cover with clear plastic wrap and chill in the refrigerator until firm.
Turn out of the tin and cut into neat slices or squares.
Serve with whipped cream for a rich dessert or with coffee as a petit four.
Fudgy Fruity Fridge Cookies
 These delicious morsels are so easy to make—and there is no baking required! They can be kept in the fridge for days when a little treat is in order with tea or coffee.
INGREDIENTS
¼ cup butter
1 cup castor sugar
½ cup cream
1 tsp pure vanilla essence
2 cups dark chocolate chips
2 ½ cups quick rolls oats
Strained RaincherryTM or RainberryTM fruit (save the syrup for another recipe)
Icing sugar, to serve
METHOD
Place butter, cream and sugar in a saucepan, and heat until sugar is dissolved.
Remove from heat, add vanilla and chocolate chips, one cup at a time, stirring until all the chocolate is melted.
Fold in rolled oats until thoroughly combined.
Shape into 2cm round balls, placing on a sheet lined with baking paper.
Flatten each ball to approx 4cm, using the palm of your hand. Make a depression in the centre of each cookie with your thumb.
Chill in the fridge for 30 minutes to set.
Spoon ½ tsp of strained fruit into the centre of each cookie.
Dust with icing sugar to serve
Rainforest Rocky Road
INGREDIENTS
1 cup sugar
1 cup water
1½ Tbs gelatine
½ tsp cream of tartar
1 tsp ground lemon myrtle
1 tsp lemon juice
cornflour
500g dark chocolate chips
200g roasted macadamia nut pieces
METHOD
To make the marshmallow, place sugar, water, gelatine, lemon myrtle and cream of tartar in a small saucepan; simmer for 10 minutes.
Pour into a bowl and whip, adding lemon juice. Keep whipping until light and airy, and completely cool.
Pour mixture into a sheet pan lined with baking paper, heavily dusted with cornflour to prevent mixture from sticking to the paper. Let set to firm.
While marshmallow is setting, melt chocolate and allow to cool slightly, but still remain in melted form.
Cut marshmallow into cubes and toss lightly in cornflour to keep from sticking together.
To assemble the rocky road, line a sheet pan with baking paper, coat the paper with a thin layer of melted chocolate; add half the marshmallow cubes, sprinkle with macadamia pieces.
Drizzle a generous layer of melted chocolate over the top, then repeat with the remaining marshmallow cubes and macadamias, drizzling remaining chocolate on top. Place in the refrigerator to set.
Cut—and yum!
Raincherry™ Macadamia Ricotta Pancakes
INGREDIENTS
Pancakes:
6 eggs, separated
250ml milk
150g sugar
1 tsp vanilla
1 Tbsp yoghurt
100g ricotta, crumbled
1.5 cups raincherries
350g plain flour
2 tsp baking powder
1 cup chopped macadamias
¼ cup butter
Syrup:
½ cup honey
¼ cup verjuice
½ cup raincherries
Optional, to serve:
Vanilla ice cream
Icing sugar
METHOD
For the pancakes:
Mix egg yolks, sugar, milk and vanilla until sugar has dissolved
Add yoghurt, ricotta and raincherries
In a separate bowl, combine flour, baking powder and macadamias, whisk together
Gently fold flour mixture into egg yolk/milk/ricotta mixture
In another bowl, whisk the egg whites until stiff peaks form, then gently fold through the mix
Heat and grease a fry pan with butter or use a non-stick pan
Spoon in amount of pancake mix to the desired pancake size
Cook until bubbled appear, edges are golden and the top starts to set
Flip pancake over and cook an additional 2 minutes until golden. Set aside
For the syrup:
Place honey and verjuice in saucepan, bringing to a boil until slightly thickened
Add raincherries
To serve:
Please pancakes on place, drizzle with syrup
Top with ice cream (optional) and dust with icing sugar
Note: Rainberries may be substituted for Raincherries in this recipe
Recipe courtesy of Dominique Rizzo, Mondo Organics, Brisbane
Rainberry™-stuffed Chicken Breast
 Serves 4
2 chicken breasts, skinned, boned & halved
Stuffing
4 cups fresh bread crumbs
¼ cup chopped fresh parsley
200g feta cheese, crumbled
100g Rainberry™ fruit, strained – liquid set aside
2 eggs, lightly beaten
Sea salt
Freshly ground black pepper, to taste
To serve, fresh English spinach, lightly steamed
Preheat oven to 180°C (160°C if fan-forced)
- Slice each chicken breast through the middle to butterfly, leaving attached. Place skin side down on sheet of baking paper or plastic wrap. Cover with a second sheet. Flatten each piece evenly with the flat side of a meat mallet. Remove top sheet. Sprinkle with sea salt and grind of pepper.
- Place all stuffing ingredients into a bowl and mix to blend.
- Divide stuffing evenly between the 4 pieces of chicken, spreading evenly over the surface.
- Starting on the long side, roll the breast carefully, making about 3 turns, to form a tight roll. Tie together with kitchen string.
- Line a shallow roasting pan with baking paper, and place the chicken rolls, seam side down in the pan. Sprinkle with sea salt and pepper. Pour reserved liquid from RainberriesT™ over the rolls.
- Bake, basting frequently, until golden, about 30 minutes.
- To serve, slice the rolls into 1cm thick rounds. Arrange slices over a bed of lightly steamed English spinach or other vegetables. Drizzle with pan juice
 Raincherry™ & Chocolate Wontons
Serves 4
INGREDIENTS
100ml cream
200g dark chocolate
200g RaincherriesTM in syrup
1 packet wonton wrappers
1 egg
1 litre vegetable oil for frying
Icing sugar to serve
METHOD
Bring cream to a boil in small saucepan
Pour hot cream over dark chocolate and whisk until combined. Place ganache in fridge to set
Stain raincherries reserving syrup for late use
Make an egg wash with 1 egg and a splash of water
To assemble wontons, lay wrappers on bench
Place 1 Tbsp of chocolate ganache onto centre of wonton wrapper, then 2 raincherries
Apply egg wash to the outer edges of the wonton wrapper and bring together at the top, twisting to seal together
Repeat the process until all the ganache is used
Place wontons in the fridge for 30 minutes to harden
Hear oil in a large heavy saucepan to 160C, testing oil by frying one wonton, which should turn a golden colour
Fry wontons until golden brown, draining on paper tower
Dust with icing sugar
To serve, place 4-5 hot wontons per person on a dessert plate, add a scoop of vanilla ice cream and drizzle with reserved raincherry syrup
Recipe courtesy of Martin Duncan, Freestyle Tout, Brisbane
Lemon Myrtle Sour Cream Muffins
This delicious light muffin recipe which will fill your kitchen with the delightful scent of lemon myrtle. It could even be baked as a cake if desired. Only 2 bowls are required, and there is no mixer to clean up. Simple!
Pre-heat oven to 180°C (160°C if fan-forced).
Dry ingredients -- Whisk together in one bowl:
1½ cup plain flour
½ cup sugar
2½ tsp baking powder
½ tsp salt
1½ tsp ground lemon myrtle
Wet ingredients – Whisk together in one bowl:
¼ cup melted butter
½ tsp natural vanilla essence
1 cup sour cream (or natural yoghurt if preferred)
2 eggs
Optional: add 150g dark chocolate chips OR 150g chopped macadamia nuts to the wet ingredient mixture
Stir wet and dry mixtures together, only until just moistened. Do not overmix. Scoop into prepared muffin pans, filling to top if large-crowned muffins are preferred. Bake for 20-30 min, until tops are a light golden brown. To check, tap the top centre of the muffin lightly. If it springs back, muffins are done. If an indentation appears, continue to back for approx. 5 minutes.
 Summer Rainberry™ Chicken Salad
As the weather gets hot, this chilled summer salad is perfectly refreshing for a side dish or main course. What a wonderful alternative to the hot roast over the holiday period, using our unique rainforest fruits. Or make good use of any leftover chicken, turkey or duck in this recipe.
200g chicken breast meat, poached and sliced
(Optional, use turkey or duck)
200g mixed salad greens
1 tart apple, cored and thinly sliced
1 stalk of celery, thinly sliced
1 small cucumber, thinly sliced
1 small red onion, finely sliced
1 pouch RainberriesTM
¼ cup macadamia oil
2 tbsp red wine vinegar
Sea salt
Black pepper
Prepare the salad dressing by combining the rainberries, macadamia oil and red wine vinegar. Make sure to add all the syrup from the rainberries. Stir to combine, add sea salt to taste, and set aside.
In a bowl, combine the mixed greens, apple, celery, cucumber and red onion. Add half of the dressing mixture, and toss lightly. Place a small mound of salad on each plate, arrange half the chicken slices. Top with more salad and chicken slices. Drizzle remaining salad dressing over the top and add a grind of pepper.
Sicilian Fried Cauliflower with Rainberries™
Serves 4 as a side dish
INGREDIENTS
One head cauliflower, chopped into 2cm florets
3 cloves garlic
4 Tbsp olive oil
¼ cup rainberries
½ cup parsley, chopped
¼ cup verjuice
1 cup seasoned breadcrumbs
Salt & pepper to taste
METHOD
Blanch cauliflower until just done and drain
Heat large pan, add olive oil, garlic, cauliflower and breadcrumbs and cook until browned all over and crispy
Add rainberries, parsley and verjuice
Season with salt and pepper to taste
Recipe courtesy of Paul McGivern, Manx at Portside, Brisbane
Chocolate Tart with Raincherries™
 For the Base:
1 prepared sweet shortcrust tart shell
Using your favourite tart shell, press into baking paper lined tin. Fill with dried beans to keep it flat. Blind bake for 5 minutes at 180C.
Remove beans and set aside
Reduce oven temperature to 160C
For the Filling:
300ml cream
1/2 tsp natural vanilla essence
280gm dark couverture chocolate, broken into small pieces
4 eggs + 2 egg yolks, whisked together
For the Topping:
2 sachets Raincherries, strained. Reserve syrup.
Place cream in a saucepan and bring to a boil. Remove from heat, add broken chocolate and vanilla. Cover for 5 minutes to allow chocolate to melt, then whisk until smooth. Whisk in eggs and yolks, then strain.
Pour chocolate/cream/egg mixture carefully into the prepared tart shell and bake for approximately 15 minutes at 160°C until set. Cool to room temperature and chill in refrigerator before serving.
To Serve:
Cover top of chocolate tart with strained Raincherries™. Place a slice of tart on centre of each plate, add a scoop of vanilla ice cream. Drizzle reserved syrup from Raincherries™. over the ice cream, and WOW!
This recipe courtesy of Martin Duncan, Freestyle Tout, Brisbane
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