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Salted caramel and Macadamia Vanilla Yogurt Panacotta.

Recipe Contributor: Pip Taylor

Please enjoy this specially made Home Style recipe, made with great-tasting Barambah Organics products.


This dessert is so deceptively simple, thanks to the use of the Barambah Organic Vanilla and Cinnamon yogurt, and is also very quick to make. It does take some time to set but this means it can be prepared ahead, even the day before serving. It is best made in individual glasses.

  • 8-10 large fresh medjool dates
  • 2tbs Barambah Pure Cream
  • ½ tsp sea salt flakes
  • ½ cup roughly chopped macadamia nuts
  • 500ml Barambah Vanilla Bean and Cinnamon Yogurt
  • 2 tsp gelatin powder
  • ¼ cup hot water


  1. To make the salted caramel remove the stones from the dates, place in a bowl then cover with hot water. Leave to soak for a few minutes until soft (about 5 minutes) then drain and either blend or mash well with a fork. Let cool another 5-10 minutes then stir through the cream and salt. Divide the caramel between 4 x 200ml glasses then top with the chopped macadamia nuts.
  2. Sprinkle the gelatin powder into the hot water and then stir to dissolve. Allow to cool slightly then stir gelatin mix through the yogurt (this is best done in a large bowl – the yogurt needs a good stir as the vanilla beans tend to settle to the bottom of the tub). Spoon the yogurt mix onto the caramel and macadamias and leave to set in the fridge at least 4-6 hours or overnight.
  3. Serves 4

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