• Apple crisps, guacamole, orange dressing and fennel tops (Peter Kuruvita's Coastal Kitchen)Source: Peter Kuruvita's Coastal Kitchen

The Bravo apple is beautiful. There are so many fun ways to deal with apples but here are my top Western Australian suggestions. 






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To learn that many of them go to waste simply because of the way they look was so distressing that I decided to show you are many apple dishes as I could in one go. Serve these together on a large platter with some crusty sour dough bread for sharing. 


Apple crisps

  • 100 g sugar
  • 1 Bravo apple 
  • 1 bulb baby fennel, finely sliced, tops reserved 


Yucatecan guacamole

  • 35 g garlic, peeled
  • 2 Jalapeño chillies, halved lengthways, seeds and veins removed
  • 200 g spring onions, green and white ends separated
  • 60 ml lime juice
  • Margaret River salt, to taste
  • 1 kg ripe avocado flesh
  • 250 g seeded diced tomato 
  • ½ bunch coriander


Orange dressing

  • 1 tbsp orange juice
  • Zest from ¼ orange
  • 2 tbsp extra virgin olive oil
  • Sprinkle of crushed pink peppercorns

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 1 hour

For the apple crisps, place the sugar and 100 ml water in a small saucepan and bring to the boil, stirring to ensure the sugar is dissolved. Pour into a shallow bowl. Using a mandolin, slice the apple very thinly. Place in the sugar syrup, then cover and refrigerate for 1 hour. Preheat the oven to 100˚C. After the hour, drain well, then lay the slices in a single layer over a baking tray lined with baking paper. Bake for 30 – 50 minutes or until crisp. Cool completely, then store in an airtight container until ready to serve.

Meanwhile, for the guacamole, preheat a barbecue chargrill plate to medium. Chargrill the garlic, chillies and white ends of the spring onions, turning regularly for 5-10 minutes or until softened. When ready, remove to a chopping board and finely chop. Place in a large bowl with the lime juice and a good pinch of salt and mix well. Roughly dice the avocado and mix through with the tomato. Finely chop the coriander and the green parts of the spring onions, then stir through the guacamole and season to taste.

For the orange dressing, combine all the ingredients in a small bowl.

To serve, spoon the guacamole onto the serving platter. Top with a little sliced fennel and a sprinkling of fennel tops. Push the apple crisps into the guacamole and drizzle with the orange dressing.

Peter Kuruvita's Coastal Kitchen airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.