Sweet treats


A mix of light and refreshing yet sweet and satisfying, CW food writer Fiona Williams shares two ways to wow your next dinner party guests.

Papaya frozen yoghurt bark

Recipe courtesy of Australian Papaya | australianpapaya.com.au

Serves: 8

Prep: 8 mins

Freeze: 4 hours

  • 2 cups Greek or natural yoghurt
  • 1/2 tsp vanilla paste or extract
  • 1-2 Tbsp honey or maple syrup
  • 300g peeled papaya
  • 1 cup (130g) frozen raspberries
  • 1/4 cup (35g) chopped pistachios

Line an oven tray with baking paper. Dice the papaya – chop half finely (1cm pieces) and the other half roughly (2-3cm pieces), you should have about 2 cups total. Combine yoghurt and vanilla in a bowl. Add syrup or honey to taste, then stir through half the finely chopped papaya. Spread papaya yoghurt mixture over the prepared pan in an even layer. Top with raspberries, pistachios and remaining papaya. Freeze 2-4 hours until firm. Cut or break yoghurt bark into bite-sized pieces and serve immediately, or store in a freezer bag for a quick treat.

Strawberries ‘n’ Champagne

Image and recipe from Sweet Street by Anna Polyviou, Murdoch Books, RRP $39.99. Photography by Nikki To, styling by Rhianne Contreras.

Serves: 8

  • 1kg frozen whole strawberries
  • Juice of 2 lemons
  • 200g caster (superfine) sugar
  • 8 whole strawberries, to decorate (or cut in half)

For the strawberry and Champagne bubbles

  • 300ml Champagne or sparkling wine
  • 15g (3 tsp) lecithin powder

Toss the strawberries, lemon juice and sugar together in a medium metal or heatproof bowl. Cover with plastic wrap and leave overnight at room temperature. This will allow the strawberries’ juices to be drawn out. Pass the macerated strawberries through a sieve, but do not press; if you allow it to pass through by itself the liquid will remain clear. Reserve the consommé until ready to make the bubbles. Store in the refrigerator if not using immediately.

To make the bubbles, mix together 600ml of the strawberry consommé with the Champagne. Add the lecithin powder and blend with a handheld blender until the lecithin is completely dissolved. When ready to assemble the dessert, use a handheld stick blender to create bubbles in the strawberry and Champagne mixture: do this by holding the blender sideways and slightly above the surface to introduce air and produce bubbles. Place a strawberry on the rim of each cocktail glass then add the bubble mixture.

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