White Fish and Nectarine Ceviche
A sumptuously fresh, light lunch for the warmer weather.
4 thin slices sourdough bread
4t Duck Creek Macadamia nut paste
6 large ripe figs
120g goat's curd
4t cold pressed Duck Creek Macadamia oil
2t picked thyme leaves
100g Duck Creek Roasted and Salted Macadamia (nuts-chopped)
Duck Creek Pure Macadamia Honey (enough for drizzle)
Handful mint leaves
Handful basil leaves
Heat a griddle until smoking. Brush the bread with oil and grill until nicely charred. Spread 1t of the macadamia nut paste onto each piece.
Cut the figs in half and toss in a bowl with 2t oil and the thyme leaves. Cook on the griddle until soft but still firm. Spread the goats curd onto the grilled bread. Place 3, 1/2 figs on top. Drizzle with the honey.
Toss the mint, basil and crushed macadamia nuts in a bowl. Place a small pile on top of each toast. Drizzle with the remaining oil and vincotto.
Recipe by Gavin Hughes
Duck Creek Macadamia products are now available in gourmet food stores Australia wide and online www.duck-creek.com.