I was on dessert duty this weekend for a BBQ we were attending, and I decided to bring something healthy. Fruit platters are a nice and easy dessert for large groups, and especially delicious on a hot day!

I also knew that there would be a lot of kids around, so I wanted something practical for everyone.... and this is what I threw together!

Eat the Rainbow Dessert Fruit Platter
(Serves 8)

Ingredients
1 green apple- thinly sliced into discs 
1 red apple- thinly sliced into discs 
1 pear, cut into spears, sees removed
4 kiwis, peeled and sliced 
1 large mandarin, peeled and segmented
1/2 a medium watermelon, quartered and sliced into triangles 
1 large passionfruit, drizzled on top
1 punnet of blueberries 

Method 
Arrange on a plate and enjoy!

EMK x

I've finally created my new favorite side dish!! I was scrambling to find something to serve alongside some beautiful Tasmania salmon I got from the fish monger. I blanched some broccolini and then decided to make homemade sweet potato mash at the last minute. My parents are staying with us in Melbourne for the month, and since they are such outstanding cooks, I always feel the need to impress their tastebuds daily with my dishes.

Since I'd never made sweet potato mash before, I looked online for inspo and the closest thing I came to was a recipe I found here.


Salty +  Sweet Potato Mash 
1 LARGE sweet potato (2 lbs/1 kilo)
Butter
Olive Oil
Parmesan cheese, shaved 
Balsamic glaze (reduction), store bought unless you want to make you own 


Method:
Peel the sweet potato and cut into similar size pieces. Boil in a pot of salted water for 10 minutes or until tender. Drain in a colander.

Place the cooked sweet potato in a dry saucepan. Toss the cooked sweet potato in the saucepan over a low heat until excess moisture evaporates, then remove from the heat.

​Mash the potatoes with a wood spoon or a potato masher. Once you have your desired texture, add the butter and oil. Season with salt and pepper as needed.

​Scoop the potatoes into your serving dish and top with shaved parmesan. Drizzle with the balsamic vinegar glaze. Serve.


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EMK