Delicious stories, food and travel inspiration from Adelaide

Delicious stories, food and travel inspiration from Adelaide

Passionfruit Sago Puddings

Last week I was lucky to spend three days on Hamilton Island for the start of Audi Hamilton Island Race Week, Australia’s largest offshore yachting regatta. It was ultra glam and très chic and I did my best to nod intelligently to the sailing talk while outfitted in my approximation of ‘resort chic.’

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I have oodles of lovely photos and experiences from Hamilton Island to share with you over the next few weeks but in the meantime, I want to share this lovely Passionfruit Sago Pudding with you.

This dessert is inspired by the dessert at the spectacular ’30’ dinner I attended on Sunday night to celebrate 30 years of the Race by Shannon Bennet of Vue de Monde and four of his proteges – Jim McDougall of Stefano’s, Josh Lewis of Loam, Cory Campbell of Vue de Monde and Darren Purchese of Burch & Purchese Sweet Studio.

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I didn’t actually taste the sago dessert at the dinner — I had a berry jelly dessert instead — but I’ve used  palm sugar, ginger, star anise and coconut to  bring out the tropical, feel-good flavour of the passionfruit. The ’30’ dessert  looked completely different to mine, too — my presentation is much less fancy — so please consider this a homage rather than a pale imitation.

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If you’ve never cooked with sago (tapioca) before, don’t be scared. Tapioca is really cheap and really straightforward to cook – you just bung it in a saucepan with some water. Honestly. It’s not hard. You can do it. And your reward will be these delightful little sago puddings that remind me of long, lazy days spent happily in the sun.

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Passionfruit Sago Puddings

INGREDIENTS

METHOD

Serves 4.

Dietary Notes: dairy free, nut free, vegan, and vegetarian. Can also be gluten-free if you use gluten-free biscuits as I did. 

{ Disclosure: I visited Hamilton Island as a guest of the island.}

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