Caramelised Macadamia Camembert
 Caramelised Macadamia Camembert Photographer: Chris Jones Ingredients:
- South Cape Camembert wheel
- ¹?³ cup roasted macadamia nuts
- 1 cup white sugar
Method:
Put a cold South Cape Camembert wheel onto a heat-resistant plate or platter. Roughly chop macadamia nuts and sprinkle on top of the cheese.
Put sugar in a heavy-based pan. Cook on a low heat, without stirring, for 1-2 minutes or until sugar has melted and is dark golden brown. The pan may need to be tilted to ensure sugar melts evenly.
Remove from heat and stand on a wooden board until bubbles subside.
Pour caramel over cheese and nuts.
Stand until set.
Serve immediately or stand for a couple of hours.
The caramel will soften and seep into the cheese, giving a bittersweet flavour. If you serve immediately, be careful when you eat the caramel as it will be brittle and sharp.
Serve with South Cape Classic Crispbread and fresh figs.
Prawn Noodle and Macadamia Lettuce Cups
 Prawn Noodle and Macadamia Lettuce Cups Ingredients:
- ¼ cup honey
- 3 tablespoons shoyu or tamari
- ½ cup raw macadamias, halves and wholes (style 0–2)
- 4 oz. (120)g bean thread noodles
- ½ red pepper (capsicum), finely sliced
- ½ cup cilantro leaves (fresh coriander)
- 1 cup snow pea sprouts
- 2 green onions, sliced
- 12–16 cooked prawns or shrimp
Dressing
- Juice of 1 lime
- 1 tablespoon fish sauce
- 1 tablespoon rice wine
- 1 teaspoon sugar
- 6 butter lettuce or radicchio leaves
Method
Gently warm honey and shoyu in a saucepan, add macadamias and toss to coat with mixture.
Place nuts on a lined oven tray and roast in a moderate oven 4–5 minutes to caramelise.
Set aside to cool.
Prepare the noodles according to directions on packet, refresh with cold water and strain well.
Combine the noodles and remaining ingredients.
Whisk together dressing ingredients to dissolve sugar and toss through salad.
Just before serving, place mounds of mixture in lettuce cups and scatter with the macadamias.
Macadamia, Raspberry Ice Cream Log
 Macadamia, Raspberry Ice Cream Log Ingredients:
Note – Vanilla or chocolate ice cream can be used for this recipe
- 2 litres (4 cups or 34 ounces) ice cream, softened
- 2 cups macadamia nuts, roughly chopped
- 300g (10 ounces) frozen raspberries (save 1/3 cup for serving)
- 150g (5 ounces) nougat
- Extra roughly chopped macadamia nuts to serve
Method:
Line a 20 x 10cm (4 x 8 inch) loaf tin with parchment.
Place ice cream into a large mixing bowl.
Add macadamia nuts, raspberries and nougat to ice cream, using a spatula, gently fold through until just combined.
Press ice cream mixture into lined tin, level top with spatula.
Cover top with parchment, place in freezer to allow ice cream to refreeze.
This is best left overnight, or until ice cream is firm to the touch.
Remove ice cream log from tin with the baking paper.
Serve slices of log with extra chopped macadamia nuts and frozen raspberries.
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