SUMMER FRUIT SALAD
SERVES 8
500g small strawberries, unhulled, halved
½cup (110g) caster sugar
2 tbs French tarragon leaves, plus extra to serve
2 tsp lemon thyme leaves, plus extra to serve
¾cup (180ml) lemon juice (from about 3 large lemons)
1kg rockmelon, peeled, seeded, cut into thin wedges
4 large peaches and 4 apricots or plums, stones removed, cut into thin wedges
250g each blackberries and blueberries
Fresh soft cheese (such as ricotta, labneh or sheep’s curd), to serve
Place half the strawberries and the sugar, herbs and juice in a medium bowl and stir to combine. Cover with a clean tea towel and set aside at room temperature for 1 hour, stirring occasionally, to macerate and extract as much juice from strawberries as possible.
Arrange remaining strawberries and fruit on a large platter and spoon over the macerated strawberry mixture.
Serve dolloped with fresh soft cheese and sprinkle with extra leaves.
PLUM PICNIC CAKE
SERVES 10
2 cups (240g) pure icing sugar
1½ cups (150g) almond meal
½cup (75g) self-raising flour
6 egg whites
160g salted butter, melted, cooled
Finely grated
