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  • 8 pineapple slices

  • butter for frying

  • ¼ jar Buderim ginger, lemon and lime marmalade

  • 2 cups Greek style yoghurt

  • tuile, ginger snap, crostolli or other biscuit or wafer for a crispy garnish

  • sprig of mint, native or otherwise

  • 1 teaspoon Alpine Pepper (*Please see notes)

  • 3 teaspoons Wild Rosella Confit (*Please see notes)

  • ¼ teaspoon Fruit Spice (*Please see notes)


  • 1.

    In a pan, melt the butter and begin to sauté the pineapple slices.

  • 2.

    Season generously with Alpine Pepper melt in the marmalade to finish meanwhile.

  • 3.

    Mix the Wild Rosella Confit and Fruit spice into the yoghurt; sweeten it if you wish with some honey or maple syrup.


*Alpine Pepper can be purchased at:

*Wild Rosella Confit can be purchased at:

*Fruit Spice can be purchased at:

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