--- The Cook Up with Adam Liaw is streaming free on SBS On Demand. ---
A splash of amaretto is added to the final churn of this ice-cream, inspired by the wonderous combination of plums and almonds.
TV chef Nadiya Hussain loves these plums, which are roasted with the stones still in to give them maximum flavour. With vanilla fragrance and the sharpness of sumac, they are delicious served with yoghurt and some crushed amaretti biscuits.
This recipe is as much about the versatility of plums as it is a crisp-skin fish cooking technique. If you don’t have a fish weight – you can use a pot to weigh the fish down and keep the skin flat on the pan.
These make great ice breakers for a cocktail party. You could also serve them in a tall glass as a welcome drink.
If it's gorgeous colour you're after, this salad delivers. The juicy plums and crisp radicchio almost blend together, and the hazelnuts add a crunchy texture.
This is one of the signature dishes at Billy Kwong. Kylie Kwong remembers a table of four once ordered four ducks because they’d heard so much about it – they wanted a duck each and that was that! If blood plums aren’t in season, use blood oranges or regular oranges to add that lovely sourness.
Adam Liaw swears that Queensland’s Queen Garnet plums are wonderful things. Of course, you can eat them just as they are (or even with a bit of yoghurt) but he thinks they work really well in a cobbler too.
This is a twist on Mexico's tres leches cake, made with four milks including rich caramel. You can use many different fruits in this - Pati Jinich uses plums and apricots fresh from her garden, but we can't all be so lucky.
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