Seasonal Produce with Matt Golinski

YOUR SEASONAL PRODUCE WATCH with Matt Golinski

PINEAPPLE AND COCONUT YOGHURT TAPIOCA WITH PEACHES, RED PAPAYA AND MACADAMIA CRUMBLE

This combination is a great summery breakfast or brunch, or a fresh and light dessert at the end of a meal. Use gluten free flour and leave out the oats to make this a gluten free dish.

Ingredients:

50gm seed tapioca pearls 200gm pineapple, crushed 50gm palm sugar or light brown sugar ¼ vanilla bean, split and scraped (or 1 tsp vanilla essence) 250gm natural coconut yoghurt

75gm plain flour 50gm unsalted butter 50gm brown sugar 2tbs rolled oats 50gm raw macadamias, roughly chopped ½ tsp ground ginger

50gm palm sugar or light brown sugar Juice of 1 lime 2 peaches, cut into wedges 160gm diced red papaya handful of mint leaves

Method:

Cook the tapioca in boiling water for 10 minutes. Heat the pineapple, sugar and vanilla in a small saucepan until the sugar has melted. Strain the tapioca and add to the pineapple. Bring to the boil and simmer 3 minutes. Cool and fold through the coconut yoghurt. Divide between 4 serving glasses. Refrigerate until required.

Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs. Stir in the sugar, macadamias, oats and ginger. Spread in a thin layer on a lined baking tray and bake at 160°C for 10-15 minutes.

Stir the palm sugar and lime juice together until the sugar has dissolved. Pour over the papaya, peaches and mint and gently mix through.

Divide the fruit between the four glasses and sprinkle on a generous amount of the crumble.

Serves 4

PEACHES

PEACHES are at their best all through November, with a lot of good quality local fruit coming from the Mary Valley.

Peaches can be either yellow or white, the latter is generally less acidic and slightly sweeter, but for most dishes they are interchangeable.

The nectarine is the same species as the peach, but without the characteristic peachy ‘fuzz’

Peaches and nectarines can be poached, grilled, roasted or just sliced up fresh and used in sweet or savoury dishes.

I like to choose fruit that’s underripe and let it ripen up over a few days at room temperature, checking if it’s ready by giving it a little squeeze like you would with an avocado. Peaches go well with nuts, dairy, other fruits like raspberries and blueberries, seafood and white meats like chicken and pork.

The Mary Valley Country Harvest stall at Pomona Markets on Saturday mornings and Dagun Markets on Saturday afternoon will have a limited supply of freshly picked local fruit over the next month or so, but get there early or miss out!

FARM FRESH PRODUCE FROM THE MARY VALLEY, QUEENSLAND

Harvest is a community operated co-operative for growers and producers in the Mary Valley region. Produce is available through the co-operative and our online e-market servicing businesses and customers in the Mary Valley, Noosa, Gympie and wider Sunshine Coast region.

POMONA COUNTRY MARKETS

Every Saturday - 7am - 12.00pm