This delicious twist on a classic treat is a dinner party showstopper.


  • 2 tbps olive oil

  • 1 packet wild rice

  • season, Murray River Salt

  • 1kg Sweet William dark chocolate

  • 1kg Cherries, pitted and halved

  • 1 tablespoon Honey

  • 2 Vanilla beans fresh

  • 250gr Dry raspberries

  • 250gr Dry strawberries

  • 1kg Frozen mango cheeks

  • 1 Passionfruit fresh

  • 1 punch Fresh mint

  • 1 punnets fresh raspberries

  • 1 punnets fresh blueberries


  • Wild Rice Popcorn:

  • 1.

    In a saucepan with 2 tablespoons of very hot olive oil, fry wild rice until it pops. Strain onto paper towel and season. Set on a tray lined with baking paper. In a mixing bowl over a ban-marie melt chocolate and pour onto popcorn creating a slab of chocolate. Put in fridge to set.

  • 2.

    In a saucepan add cherries, honey, fresh vanilla beans scrapped and pods, add dry raspberries and strawberries

  • Mango ice-cream:

  • 1.

    In a large food processor, combine frozen mangoes and passionfruit until smooth, then set in freezer. To assemble the plate, add one ladle of the cherry jam, a piece of chocolate and a scoop of mango ice-cream and garnish with fresh berries and mint.

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