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Cherries Black Olive and Yoghurt Sorbet


Please enjoy this specially made Fine Dining recipe, made with great-tasting Barambah Organics products.

Ingredients

Cherries

  • 10 pitted cherries
  • 1½ star anise
  • 1 tablespoon of sugar
  • 1 tablespoon of port
  • 1 tablespoon of water

Black Olive Crumb

  • 100g butter 50g sugar
  • 200g flour
  • 200g pitted kalamata olives

Yoghurt Sorbet

  • 800g Barambah Organics All Natural Yoghurt
  • 80g sugar
  • 80g water
  • 2 leaf titanium gelatine

Black Pepper Sugar

  • 100g caster sugar
  • 20 each whole black pepper.

Method

Cherries

  1. Cut cherries in half while other ingredients are brought to the boil
  2. Add cherries and once stirred through, remove from heat and set aside to cool

Black Olive Crumb

  1. Wash olives in water to remove excess brine. Place in dehydrator overnight or until crisp.
  2. With hands, rub butter and sugar together, then the flour, until it represents fine breadcrumbs. Add olives and break up with hands.
  3. Now add 1-2 tablespoons of cold water to help form a dough. Roll out to 1cm thickness between baking paper.
  4. Remove the top sheet of baking paper and sprinkle dough with sugar.
  5. Bake at 170°C for 15 minutes or until golden. Remove and cool.
  6. Once cold, place in freezer and freeze.
  7. Once frozen, place in blender and blend to a fine crumb.

Yoghurt Sorbet

  1. Soak gelatine in cold water until soft and bloomed.
  2. Bring water and sugar to the boil, add gelatine and melt through. Strain and set aside to cool.
  3. Once at room temperature mix through Barambah’s Yoghurt and either freshly churn in an icecream machine or freeze in pacojet containers then blend when required.

Black Pepper Sugar

  1. Blend together to form a fine powder and dust over plate accordingly (use sparingly)


 

So fresh...from Paddock to Plate