When it comes to Australia, we all know that it is the land of koalas and kangaroos. However, they are also known for their summer fruits. Owing to the warm, sunny climate in Australia, these fruits turned out to be even sweeter and juicier than ever. To mark the New Year and upcoming season of merriment, Taste Australia launched the “Celebration of Flavours” campaign at AEON Metro Prima. Consisting of peaches, nectarines, apricots and plums, you will be in for a treat with this Australian produce.
As we prepare to Huat Ah and toss the Yee Sang high and wide to usher in prosperity and happiness this Chinese New Year, the campaign is aimed at inspiring consumers to level up the celebrations with exciting ways to enjoy these delicious summer fruits. Taste Australia, engaged Celebrity Masterchef, Abang Brian to kickstart the season with great recipes that Malaysians will love.
Celebration of Colours Yee Sang
At the launch of the campaign, Abang Brian shared an unconventional Yee Sang recipe made sweeter and healthier with Australian summer fruits, such as succulent Australian White and Yellow Peaches, White and Yellow Nectarines, and Black, Red and Dapple Plums.
All you would need is:
1/2 packet popiah skin, cut into strips and fried
50g white nectarines, sliced
50g yellow nectarines, sliced
50g black plum, sliced
50g white peach, sliced
50g yellow peach, sliced
100g taro, peeled, cut into cubes and fried
100g sengkuang, shredded
80g daikon, peeled and shredded
1 carrot, peeled and shredded
1/4 cup cilantro, chopped
10 slices pickled ginger, sliced
1/2 teaspoon five spice powder
1 tablespoon toasted sesame seeds
50g smoked salmon
1 tablespoon lime juice
80 ml hoisin sauce
80 ml apricot + red plum compote
2 tablespoon honey
2 tablespoon water
1 teaspoon sesame oil
1 pinch of salt
First, arrange all of the Yee Sang ingredients on a round plate. Do ensure that all the fried items are drained dry of oil and the chopped and shredded fruits and vegetables are dried on the kitchen towels of excess liquid.
Put all the ingredients for it in a pot and turn up the heat. Stir it until it is thickened and well mixed.
Place the salmon on the centre of the plate, sprinkle it with some five-spice powder, sesame seeds and lime juice. Then followed by the crushed fried popiah skin and lastly top it off with the dressing. Toss everything together.
Romantic Peach and Chocolate trifle
The celebration of flavours didn’t end there as Abang Brian shared a recipe for Romantic Peach and Chocolate Trifle layered lovingly with juicy peaches and white chocolate cream, decorated with peaches and red plum. Perfect for a romantic Valentine’s Day dinner or a Chinese New Year dinner party.
Here’s the recipe:
2 cups of water
1 cup fresh white nectarine juice
3 tablespoon gelatine
2 tablespoon caster sugar
4-6 peaches, each cut into 8 wedges
1 cup all-purpose flour
3 tablespoons sugar
¼ teaspoon freshly grated nutmeg
½ cup sliced almonds
6 tablespoons unsalted butter, cut into cubes
1 teaspoon of salt
White Chocolate Cream
100g white chocolate, chopped
75ml thickened cream
250ml thickened cream, whipped
500g chocolate swiss roll
Red plums pitted, cut into half
350g topping cream, whipped
2 peaches, cut into wedges and slightly brûléed
Red plums and black plums, to decorate
Sprinkle gelatin over 1 cup of water and leave it to grow. Mix all other ingredients (except peaches) in a pot and bring it to a simmer till the sugar is dissolves completely. Mix the warm mixture with gelatin mixture. Filter the mixture to ensure there is no lump. Turn on a low fire while stirring. Before pouring in the jelly mixture into the trifle bowl, arrange the peaches at the side of the bowl. Leave it to set in the fridge for an estimated time of one hour.
Put in all the ingredients and let it bake in the oven for 10-15 minutes at 180 Celcius.
White Chocolate Cream
Heat 75ml cream and pour it over the white chocolate. Stir the combination of two till it dissolved fully. Fold in with 250ml whipped cream.
To construct everything together, arrange the sliced chocolate swiss roll on the set layered of jelly at the side of the trifle bowl. Pour in a layer of white chocolate cream, follow by a layer of red plums. Pour in remaining white chocolate cream then top it off with a topping cream. Decorate with peaches and red plums. Lastly, sprinkle the crumble and top off with mint leaves.
Nothing can express your true, sincere feelings much better than something self-made by you. For this Valentine’s Day, let’s make up something special for your loved one with this simple dessert.
These fruits also make perfect gifts as their round shape and gold and red hues are said to symbolize prosperity and bring the recipient good fortune throughout the year. To see the Taste Australia campaign in action and try the flavoursome summer fruits, head down to participating retailers including Jaya Grocer, Village Grocer & AEON supermarkets.