3 Delicious Ways With Passionfruit

For the porridge:
130g (1 cup) chia seeds
650ml (2⅔ cups coconut milk)
Pinch salt
1-2 cups hot water (optional)

To top:
¼ cup mixed unsalted nuts
¼ cup mixed unsalted seeds
½ cup coconut flakes

 For the passionfruit sauce:
3 tbsp honey
6 passionfruit

1. For the porridge, place chia seeds, coconut milk and salt in a pan on low-medium heat. Bring to a simmer, cover, and let cook slowly for about 6 minutes. Set aside and keep warm.

2. Pre-heat the oven to 180^oC.

3. For the topping, place nuts, seeds and coconut flakes on a bking tray and roast for 10 minutes until golden and fragrant.

4. For the passionfruit sauce, cut passionfruit in half and place pulp and seeds in a small pot along with the honey. Bring to a simmer and remove from heat.

5. To serve, add 1 to 2 cups of hot water to thin to your desired consistency. Top with toasted nut mix and passionfruit sauce.

For the rice pudding:
⅔ cup sushi rice or Arborio rice
1⅓ cups water
2 tbsp grated palm sugar
1 kafir lime leaf
1 star anise
1 vanilla pod, seeds scraped and pod thrown into the mix

For the bananas:
1 large banana
2 tbsp caster sugar 

To finish and serve:
1 cup (250g) coconut cream
4 passionfruit, halved and flesh/seeds removed
¼ bunch mint leaves, very finely julienned

1. For the rice pudding, place rice, cold water, palm sugar, kafir lime leaves, star anise and vanilla into a rice cooker and steam until tender. Alternatively, place in a heavy based saucepan on medium heat, bring to a simmer, cook for 5 minutes, then place a well fitting lift on top and turn off heat – leaving it to steam gently for 20 minutes or until tender. Keep warm.

2. For the banana, peel and slice into 1.5cm thick rounds. Arrange on a baking tray lined with baking paper and sprinkle with caster sugar. Heat your grill element to as high as possible and cook until caramelised.

3. To finish the pudding, warm the coconut cream in a pot until hot. Take out the vanilla pod, star anise and kafir lime leaf from the rice. Stir the hot coconut cream through the rice, until it’s combined and creamy, without making it mushy.

4. Serve in bowls topped with caramelised banana, passionfruit pulp and finely julienned mint leaves.

1 Large (1.8kg) free range chicken

For the marinade:
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
4 cloves garlic, crushed
2 tsp sweet paprika
1 tsp ground pepper
1 tbsp ground cumin
1 tsp dry oregano
2 tsp sugar

For the sauce:
4 passionfruit
1 large yellow capsicum
1 or 2 long hot red chillies
1 tbsp extra virgin olive oil
¼ bunch coriander
1 extra passionfruit, to serve
Salt and pepper to taste

To serve:
¼ bunch coriander

1. Pre-heat the oven to 160^oC

2. Using a sharp serrated knife or kitchen scissors, cut the chicken through the back bone and press it down flat in a deep baking dish, skin side down.

3. For the marinade, mix olive oil, white wine vinegar, garlic, paprika, pepper and cumin until combined. Gently pair the skin away from the breasts and place ⅓of the marinade under the skin. Place chicken skin side up in a baking dish and coat the skin the remaining marinade. Cover loosely with foil and roast in a low oven 170^oC for 30 minutes, then remove foil and turn up the heat to 230^oC and roast for a further 15 minutes, or until the skin is golden and crunchy.

4. To start the sauce, we first make passionfruit juice. Halve 4 passionfruit, scoop out the seeds and flesh into measuring jug, then add just enough water to make 150ml. Pour into a belnder and suing a quick pulse, mix for a few seconds, being careful not to over blend as the seeds will be hard to extract. Pass through a fine plastic sieve using the back of a spoon to push the juice through. Discard seeds and reserve juice.

5. To complete the sauce, place capsicums and chillies on a lined baking tray and into the 230^oC oven to blacken. Alternatively you can blacken the skins over a gas flame. Remove and place in a bowl and wrap tightly with cling film to steam. Once steamed peel off the skin and discard along with the seeds. Place the capsicum and chilli flesh in a blender, along with passionfruit juice and olive oil. Puree until smooth and season with salt and pepper. Remove from the blender and stir in very finely chopped coriander roots and stems, and season. Place the sauce in a serving bowl and top with the flesh and seeds of the 1 extra passionfruit.

6. To serve, sprinkle coriander levels over the roast chicken and serve with sauce alongside.