Recipe

1 cup groats (or rolled oats)

3 Tbsp (60 ml) macadamia oil, divided

2 cups (500ml) coconut milk

Pinch Murray River salt flakes

40g dried quandong

2 Tbsp (40ml) Bush honey, plus extra to drizzle

100g macadamia nuts

1 mango cheek, finely sliced

1 finger lime, halved

Native river mint leaves to garnish

Coconut yoghurt, to serve

Method

1.     Roll the oats, then set aside.

2.     Heat 2 tablespoons of oil in a shallow frypan. Add one cup of oats and gently cook for a few minutes until aromatic.

3.     Add coconut milk and a good pinch of salt to season. Stir well.

4.     Put the pan into the steam oven, set the temperature to 100C, steam setting 100% and cook for 15 minutes.

5.     Place the quandong in a shallow tray with a splash of water. Place the tray in the steam oven alongside the oats.

6.     Whilst the oats are cooking, make the honey roasted macadamias. In a small pot, put the remaining tablespoon of oil with two tablespoons of honey. Heat until melted and bubbling. Add the macadamias and toss to coat. Pour onto a lined baking tray and cook in a preheated oven at 180C for about 10-15 minutes, until golden brown.

7.     Carefully remove the oats and steamed quandong and set aside until cool enough to handle. Stir the quandong through the porridge.

8.     Remove the roasted nuts from the oven and set aside to cool. Roughly chop.

9.     Ladle some porridge into a serving bowl.

10.  Place the mango on top of the porridge with the chopped macadamias. Squeeze over the finger lime halves to release the citrus pearls.

11.  Garnish with mint, drizzle with honey and serve with a spoonful of coconut yoghurt for extra creaminess.

Serves 2.

homestyle beans with smoky bacon and maple syrup

4 slices thick cut smoky bacon

1 onion

2 tbs oil

400g tin diced tomatoes

1 tbs brown sugar

4 tbs maple syrup 

2 tbs worchestershire sauce

4 x 400g  cans white beans, drained and rinsed

1 bay leaf

salt and black pepper to season

4 tbs raw sugar

Heat oven to 160C.

Slice bacon thinly and finely dice onion.

In a large ovenproof cast iron dish, heat oil and sauté bacon and onion for 5 minutes. Add tinned tomatoes, brown sugar, maple syrup and worchestershire sauce. Stir well.

Add drained beans and bayleaf. Add two cups of water and season with salt and pepper. Cover tightly with aluminium foil, place in oven and bake for 1 ½  hours. Remove foil and sprinkle over raw sugar. Continue to bake, uncovered for 30 minutes.

serves 6.

Bircher muesli is a fantastic way to start the day; it can be made ahead and the addition of cherries makes it festive enough for Christmas morning.

1 cup cherries, pitted and halved

1 ½  cup rolled oats

1 ½ cup fruit juice (try fresh coconut juice or apple juice)

1 ½ cup natural yoghurt

½ (half) cup toasted flaked almonds

2 tbsp sunflower seeds

2 tsp sesame seeds

2 tsp ground cinnamon

1-2 tbsp honey to taste

extra cherries and yoghurt to serve

Combine all ingredients together and stir well.

Refrigerate for 1 hour or overnight.

Serve with extra cherries and yoghurt.

Serves 4.