16 confit recipes

A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.

Baked fish with a quick flavourful confit of two kinds of tomatoes and citrus.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Crocodile seasoned with Wattleseed and served with Riberry Confit.

A dressing for salads made with wasabi and Australian Native Wild Rosella.

Pancakes made with wattleseed and served with riberry confit. Perfect as a breakfast or dessert.

A delicious bread and butter pudding made from wattleseed, walnuts and stewed fruits.

Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

Fennel and carrots cooked slowly in an seasoned olive oil.