Dragonfruit

What you'll need:

Chutney:

Method:

Preheat oven to 220oC. Wash and dry chicken, rub with 1 tbsp of olive oil and season with salt and pepper. Place on a rack in baking pan and cook for 1 hour or until meat is white. Cool for 10 minutes and then carve for serving.
Balsamic Sauce: In a saute pan, heat remaining olive oil and saute onions until lightly browned. Add balsamic vinegar and orange juice. Set aside.
Chutney: Combine onion, cranberries, vinegar and ginger. Add peaches and dragonfruit and toss together. On a serving plate, spoon chutney into the middle of the plate and place chicken slices onto the chutney. Spoon onions around chicken and drizzle with balsamic sauce.

What you'll need:

Method:

Season quail generously with salt, pepper and a drizzle of olive oil. Place quail skin side down on a preheated char grill, turning over after 2 minutes.
In a hot frying pan, saute the cocktail onions until tender, deglaze with balsamic vinegar, olive oil and set aside.
When both the quail and onions are ready, place precut dragonfruit on a serving plate, cut quail in 1/2 and position on the fruit. Spoon onions over and drizzle the dish with a little balsamic vinegar and olive oil dressing.

(Recipe by Chef Frank Correnti, Cha Cha Char).

What you'll need:

Sauce:

Method:

What you'll need:

Method:

Place ginger into saucepan with sugar, water and salt. Bring to the boil. Let reduce by 1/4 or thereabouts, to a thick syrupy consistency.
Trim the dragonfruit. The dragonfruit will be used as a bowl, so cut off small portion of the bottom to make it stand up. Cut the top of the dragonfruit off.
Now, cut across the fruit. Don't cut it in half; leave the bottom portion larger, like a bowl, and the top smaller like a lid.
Take a spoon and scoop out big round chunks of dragonfruit flesh. Place aside. Be sure to leave a bit of flesh at the bottom, so there isn't a hole.
Peel and slice the kiwifruit. Dice half to be used for the filling, leave larger rounds for decoration.
Peel the longan, cut around the seed and remove the flesh.
Slice the plum. Cut half into small pieces to be used for the filling and place the other half aside for garnish.
Open the pomegranate and remove some seeds.
Crumble and slice the gorgonzola. Fairly large chunks are fine.
Mix the filling ingredients in a bowl.
Fill the dragonfruit bowl with fruit and cheese. Drizzle ginger glaze over the top.
Garnish with kiwifruit, pomegranate seeds and extra plum wedges.

What you'll need:

Method:

What you'll need:

Method:

Blend all ingredients with ice in a blender, pour into a cocktail glass, add ice cubes and top up with ginger ale. Garnish with a slice of red dragonfruit.

What you'll need:

Method: