Category Archives: Passionfruit

Happy Australia Day

Australia Day is a national holiday celebrated in Australia on the 26th of January. It could also be referred to as Invasion Day by the indigenous Aboriginal community, as it marks the claiming of the country by Captain Cook and the British Empire. It is a day where we celebrate all things Australian (or things that we claim as Australian but actually originated in New Zealand like the Pavlova).

For my recipe this week I wanted to use a native Australian spice, and decided upon strawberry gum. According to its description, strawberry gum is a ground native Australian herb,  with a flavour profile of berries, passionfruit and sweet spices (and I can attest this is a fairly accurate description). You can order ground strawberry gum via Herbie’s Spices online, or it is stocked in many delis and gourmet food stores.

I used store-bought Anzac biscuits for my cheesecake base. I will share a home-made recipe for Anzac biscuits in April closer to Anzac day. If you can’t track down Anzac biscuits, feel free to use any sweet store-bought biscuit you like. I used Green and Black’s white chocolate because it is organic, fair trade and has lovely flecks of real vanilla pod seeds through it.

Strawberry Gum, Passionfruit and White Chocolate Cheesecake


  • 300mls cream
  • 250g cream cheese
  • 2 teaspoons ground strawberry gum
  • 200g white chocolate
  • 250g Anzac biscuits
  • 100g butter
  • 6 passionfruit


  • Add the biscuits to your food processor and blitz into crumbs
  • Add the butter and blitz again to combine, the mixture should look like wet sand
  • Press the biscuit base into your tin

Biscuit base

  • Refrigerate until firm
  • Add the cream to a saucepan and gently heat until steaming but not boiling
  • Add the white chocolate and strawberry gum to the hot cream, the heat from the cream should be enough to melt the chocolate and infuse the strawberry gum (if the chocolate doesn’t melt, return to a very low heat and stir continuously until melted)

White chocolate cream melting

  • Cool your white chocolate and cream mixture in the refrigerator until it firms and becomes a ganache
  • Whip the ganache with beaters to make it light and fluffy
  • Add the cream cheese and the fruit and pulp from 3 passionfruit to the ganache mixture

Passionfruit cheesecake mix

  • Whip the cream cheese and passionfruit until incorporated into the ganache
  • Spoon the cream cheese ganache mixture on top of your biscuit base and spread to create a smooth, even top
  • Refrigerate until you are ready to serve
  • Top with the pulp from your remaining 3 passionfruit, remove your cheesecake from its tin and it is ready to serve. Enjoy.

Strawberry gum, passionfruit white chocolate cheesecake

What is your favourite Australian inspired recipe? Has this post inspired any new ideas?


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Filed under Biscuits, Cake, Cheese, Chocolate, Herbs, Passionfruit, Recipes, Spices, Sweet

Happy New Year

While most of us are still getting over our overindulgent Christmas celebrations, it is time to start thinking about celebrating New Years Eve. New Years Eve tends to be a time for reflecting back on the past year (2012 was quite a roller coaster ride for me with a few lows but plenty of highs), remembering everything I have to be grateful for and looking forward to what lies ahead. For me, it also tends to be a time shared with friends, while Christmas is focused around spending quality time with family.

To help get you in a celebratory mood, I wanted to share this cocktail recipe with you. Nothing says celebration quite like the sound of a champagne cork popping (or in Australia, locally produced sparkling wine). For a delicious, affordable Australian sparkling wine, I recommend Yellowglen Cremant.

This drink combines the fizz of sparkling wine with the summer flavours of mint and passionfruit. I normally use Lemoncello, an Italian lemon liquor in this recipe, but my favourite local bottle shop Kemneys was all out, so I improvised and used Cointreau instead. You could use any citrus flavoured liquor you have available.
Wishing you a happy and healthy new year.

Sparkling Punch


  • 125mls ruby red grapefruit (zest before juicing, if you want to include zest in your recipe)
  • 125mls Cointreau, Lemoncello or citrus liquor
  • 5 passionfruit
  • 20 mint leaves
  • Sparkling wine or champagne


  • Zest the grapefruit if you are adding zest to your recipe for extra citrus tang
  • Juice the grapefruit, and add 125mls to a container with the zest

Passionfruit and Grapefruit

  • Cut the passionfruit in half, and scrape the seeds and juice into the container
  • Add the Cointreau or Lemoncello
  • Finely chop the mint and add to the punch mix
  • Stir your punch mix to combine, then freeze. Because of the high alcohol content the punch mix won’t freeze firm and you will end up with a slushy icy mix.

Sparkling Punch Mix

  • When ready to serve, spoon a generous amount of your icy punch mix into a champagne glass, and top with sparking wine or champagne. Your sparkling punch cocktail is ready to serve. Enjoy.

What is your favourite New Years Eve ritual? Has this post inspired any new ideas?


Filed under Cocktail, Drink, Grapefruit, Mint, Passionfruit, Recipes, Sweet, Vegetarian

Nostalgic inspiration

I may be giving my age away a bit here, but I learnt to cook by consulting my mother’s Australian Women’s Weekly Recipe Card collection. That box contained a treasure trove of inspiration that transformed many a quiet Sunday into an afternoon of experimentation with rewards for my efforts. My sweet tooth was dominant even back then, so most of my focus was around the Light ‘n’ Lovely Desserts,  Favourite Cakes and Homemade Confectionery sections. The Australian Women’s Weekly Recipe Card Collection box sets fetch hansome prices on ebay these days and have turned into quite the collectors item.

One of my favourite recipes from this collection was (is) Passionfruit Bavarian. I used to make one large one in a tupperware jelly mould, but for my recent attempt I used individual jelly moulds. It helps if you use a mould with a removable top / base as this breaks the air-lock and makes the un-moulding process smoother. You may want to spray your moulds with a little neutral tasting cooking spray like a canola oil spray to further assist the un-moulding process. It may also help to dip your moulds in hot water for 5 seconds or so when you are ready to plate up to help with the un-moulding process.

I recently made a trip to Herbie’s Spices and stocked up on some native Australian herbs and spices to experiment with, including strawberry gum. According to the packet strawberry gum is a ground native Australian herb,  with a flavour profile of berries, passionfruit and sweet spices (and I can attest this is a fairly accurate description) – perfect to incorporate in my Passionfruit Bavarian recipe. If you don’t have / don’t want to track down strawberry gum, you can stick closer to the original recipe and leave it out. You can order Herbie’s Spices online, or they are stocked in many delis and gourmet food stores.

I’ve included details using gelatine as specified in the original recipe and a vegetarian agar agar version for those that don’t eat gelatine.

If you would like a quick lesson on beating egg whites, the Bakingsheet blog gives a comprehensive rundown.

Passionfruit and Strawberry Gum Bavarian

Serves 6


  • 1 teaspoon agar agar or 1 packet / sheet of gelatin made according to directions on the packet
  • 300 mls cream
  • 1/2 cup or 115 g sugar
  • 2 large eggs
  • 1 teaspoon ground strawberry gum
  • 4 large or 6 small passionfruit, plus extra for serving / garnish


  • Separate the egg yolks and whites – yolks into a saucepan and whites into a bowl.
  • Add sugar, 150mls of cream and agar agar (if using)  to the egg yolks in a saucepan and mix to combine. (Or make gelatine according to directions on the packet.)
  • Stir the egg yolk, cream and sugar mixture over a low heat until the custard thickens. Be careful not to cook too quickly or you will end up with sweet scrambled eggs.
  • Remove the custard from heat and add (the gelatine if using) passionfruit pulp and strawberry gum, stir to combine and set aside to cool.

  • Beat the egg whites until soft peaks form.
  • Beat the remaining cream until whipped.
  • Gently fold the cream into the custard mixture, then the egg whites.

  • Transfer the mixture to your moulds – either individual jelly moulds or a large jelly mould or whatever pretty bowl you plan to serve your bavarian in.

  • Refridgerate until set.
  • To serve, un-mould your bavarian(s) and top with extra passionfruit pulp, or top your dish of passionfruit bavarian with extra passionfruit pulp. Enjoy.

What is your favourite childhood recipe? Has this post inspired any new ideas?

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Filed under Custard, Passionfruit, Recipes, Spices, Sweet, Vegetarian

Passionfruit pudding

Continuing on my sweet theme, this is a twist on the classic Lemon Delicious Pudding – which may just be the original self-saucing pudding.

I also thought it was long overdue that I include a passionfruit recipe on my blog. I will admit that these puddings won’t necessarily win any beauty contests, as my pudding cooked the passionfruit seeds rose to the top and I ended up with a spotty looking top. They do taste delicious however, and you can always improve the presentation by dusting the top with icing-sugar when you are ready to serve.

If you would like a quick lesson on beating egg whites, the Bakingsheet blog gives a comprehensive rundown.

Passionfruit Pudding

Serves 6

* This recipe was inspired by a Lemon Delicious Pudding recipe by Stephanie Alexander that appears in her book The Cook’s Companion. I have modified and adapted it to come up with the below reincarnation.


  • 60g butter
  • 1 cup of sugar
  • 2 eggs, separated
  • 3 tablespoons self-raising flour
  • 1/2 teaspoon baking powder
  • 1 1/2 cups of milk
  • 6 passionfruit
  • Extra butter for greasing


  1. Heat oven to 180°C and boil a kettle full of water.
  2. Grease 6 ramekins with butter.
  3. Add the butter and sugar to food processor. Process until mixed.
  4. Add the egg yolks and process until mixed.
  5. Add the flour and baking powder and process until mixed.
  6. Add the milk and process until mixed. You will end up with quite a runny batter.
  7. In a separate bowl, whisk the egg whites until until soft peaks.
  8. Pour the batter into the egg whites, and the passionfruit pulp and gently stir to combine.
  9. Place the ramekins in a deep dish that will become their water bath or bain-marie. Pour the batter into the greased ramekin dishes.
  10. Place the deep dish with its ramekins in the oven. Pour in the water from the kettle until half way up the side of the ramekins – the water should be hot but not freshly boiled if you are using glass ramekins, because the sudden change in temperature may cause the glass to crack.
  11. Cook in the oven for approximately 1 hour or until golden brown on the top. You still want a sauce under the cake layer.
  12. Remove dish from oven and remove ramekins from the hot water, allow to cool a little if you can stand to wait. Serve while the puddings are still warm, delicious dusted with icing-sugar and served with thick cream or ice-cream. Enjoy.

What is your favourite hot pudding recipe? Has this post inspired any new ideas?

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Filed under Baking, Passionfruit, Pudding, Recipes, Sweet, Vegetarian