Beef cheeks are such a rich and succulent cut that is perfect for slow cooking and matches nicely with the slightly tart flavour of plums. It’s an easy dish to prepare that relies mainly on simply being left alone overnight, put in the oven and forgotten about until you are hungry for dinner. This type of dish is very happy served with a side of soft creamy polenta.
This recipe calls for a mixture of summer fruits, which is a great way to clear your leftovers! If you’d only like to use your 6 plums, simply halve the recipe. And because it’s a free-form tart, no one will be the wiser! Win-win.
The secret, we find, is to use real fruit juice as the base, and to use only enough gelatine to just set the jelly, so it dissolves as soon as it hits your mouth.
This recipe uses fresh plums to add a modern twist to a Chinese classic. Plums are simmered with spices and a touch of sugar to make a beautifully chunky plum sauce, perfect to balance the rich Peking duck.
This tray-baked cake is believed to have originated in Augsburg in the south-west of Bavaria and is popular in late-summer during the damson plum harvest. It is often enjoyed with afternoon coffee. This recipe calls for canned plums, but you can use fresh plums simply by simmering the seeded plums in a simple sugar syrup until they’re soft and ready to use!
The chocolate sponge recipe is easy and quick and oh so very light and the cream becomes a quite delightful shade of pink from the plums. This recipe calls for a dozen plums, but you can very easily halve the recipe and bake it in a smaller tin!
A splash of amaretto is added to the final churn of this ice-cream, inspired by the wonderous combination of plums and almonds.
Our fragrant chutney is the great accompaniment for cheese and charcuterie boards, it also works well with curries, stews and casseroles or even on a classic ham sandwich. It has the wonderful balance of sugar and spice but you can adjust the spices to your tastes.
This recipe only uses 4 ingredients, and you can use as little or as many plums as you like!
Trifle is pretty Australian and always (if done well) a show-stopper. This recipe can be made in one large centrepiece dish or in small individual glasses.
A fruity accompaniment to a good vanilla ice-cream and sponge cake, infused with flavours of native plums and rosella flowers, made for summer.
A great make-ahead dessert: You can make the components well in advance and assemble just before serving with a flourish.
"Every element of this dish is so uniquely Australian and the use of bush food adds an authenticity to it. Hervey bay scallops are famous for their sweet, white flesh. Davidson plum is acidic and bright purple, while Warrigal greens have a nearly meaty thickness to them and a wonderful flavour. Sea celery looks great and tastes like a mix between celery and parsley." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen