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.