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Caramelised Milk with Poached Apricot

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


Caramelised Milk

  • 1 litre Barambah Organics Full Cream Milk
  • 50g sugar
  • 1 vanilla bean

Poached Apricot

  • 1 ripe apricot
  • 400ml water
  • 100g sugar
  • 1 cinnamon stick
  • 1 scraped vanilla bean

Vanilla Cream

  • 100ml Barambah’s Pure Cream
  • 20g sugar
  • 1 vanilla bean
  • 1 sheet titanium gelatine


Caramelised Milk

  1. Place all ingredients into a pot and bring to a light simmer, stirring constantly
  2. Once it's simmering, continue to simmer, stirring every 15 minutes to prevent the milk from catching on the bottom
  3. Continue to reduce until it becomes a caramel honey like consistency
  4. Allow to cool

Poached Apricot

  1. Bring a pot of water to the boil. Add apricot and blanch for 15 seconds, remove and place into ice water. Once cold you should be able to remove the flesh.
  2. Bring water sugar and spices to the boil and pour over peach. Allow to cool overnight. Once cold the apricot should be soft enough to carefully remove the stone from underneath.

Apricot Crisp

  1. Take half of your poached apricot and blend until smooth
  2. Spread over a silicon mat a thin even layer and dehydrate until crisp
  3. Pre heat a small pot of oil to 140°C
  4. When serving place a leave of chard on oil and fry until transparent and crisp.

Milk Skins

  1. To make milk skins simply bring milk to the boil then remove and leave somewhere warm for 15 minutes
  2. After 15 minutes you can see a skin form on top of the milk. Remove this skin carefully and allow to dry somewhere warm

Vanilla Cream

  1. Soak gelatine in iced water to bloom and become soft.
  2. Bring remaining ingredients to the boil.
  3. Whisk through gelatin and leave to cool until set.
  4. Once cold blend set cream until light smooth and fluffy
  5. Shave almonds on a mandolin or fine grater for serving

So fresh...from Paddock to Plate