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Ben Shewry's roasted Djarduk with cinnamon myrtle and Djarduk ice

Ben Shewry's roasted Djarduk with cinnamon myrtle and Djarduk ice

Preparation time
Cooking time


Djarduk (Bush apples) ice

150g white sugar

112.5ml water

225g glucose liquid

15g sorbet stabiliser

600g Djarduk juice (substitute pink lady apples, juiced with skin on)

95g lemon juice

Roasted Djarduk

6 Djarduk (stone removed, substitute with pink lady apples)

2 leaves fresh cinnamon myrtle (substitute with 1/4 tsp cinnamon ground)

30g coconut sugar

20g honey


Djarduk ice

1. Start by making the ice, for this you will need an ice cream churner.

2. Bring the sugar, water and glucose to a boil and then add in the stabiliser and boil for two minutes to activate this.

3. Strain this through a fine sieve into a bowl and cool slightly.

4. Then add the apple juice and lemon juice and mix with a whisk.

5. Place this into an ice cream machine and follow manufacturer’s instructions until frozen and set aside in freezer for later use.

Roasted Djarduk

6. Dice the Djarduk into 2cm chunks (this size is a guide – don’t waste any) and toss in the remaining ingredients. 

7. If using fresh cinnamon myrtle leaves, grind these in a mortar and pestle until fine.

8. Place in the oven on a small roasting tray and roast at 220ºC, stirring every 5 minutes until caramelised but not too soft.

9. Lay these in the middle of the plate and add a generous dollop of the sorbet and serve immediately.

Photography: Kristoffer Paulsen, Styling: Deb Kaloper

Preparation time
Cooking time