- 4 butternut biscuits
- 2 green kiwifruits
- 1 cup thick Greek yoghurt
- To drizzle: honey
- 2 gold kiwifruits
- 1Coarsely 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 ¼ 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.
Cumquats, grapefruits (pink and yellow), Lady William apples, lemons, mandarins (Ellendale and murcott), oranges (blood and Seville), papayas, pawpaws, pineapples (smooth-leaf), tangelos.
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.
Australian salmon, black bream, coral trout, John Dory, ling, mackerel, mirror Dory, silver trevally, snapper, spanner crab, yellowfin tuna, whiting (school, trumpeter, sand).
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Fruit and nuts
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