Making use of my homegrown native plums and finger limes

This is one recipe you need when you next go camping

Feijoa fans, I hope you like this one

Sweet, salty and Aussie

I always associate cherries with comfort food so, in no time, my thoughts of what to do with them settled on something that involved maceration.

Regular ice cream sounded ok but I wanted to do something a little different. Then I thought about goat’s cheese. Now that’s a little different.

The quandong may be the Australian hero in this dessert but I’ve also incorporated another Aussie native

Rather than regular white sugar I’ve used jaggery, an unrefined whole-cane sugar that I buy at Newtown’s Fiji Market.