Genuinely Southern Forests Autumn Feijoa and Pear Crumble

Who doesn’t love a crumble when the weather starts to cool down and the nights are drawing in? If you’re not familiar with feijoas, this is a great way to get to know them – under a blanket of oaty crumble goodness!


  • 6 large feijoas, peeled and roughly chopped

  • 9 pears, peeled, cored and cut into chunks

  • 2 tbsp runny honey or maple syrup

  • 1 tbsp cornflour

  • ½ tsp ground cardamom

  • 60g rolled oats

  • 75g plain flour 

  • 45g shredded coconut

  • 55g brown sugar

  • 50g walnuts, roughly chopped

  • 1 tsp baking powder

  • ½ tsp ground mixed spice

  • ½  tsp ground cinnamon

  • ¼ tsp ground cardamom

  • 75g melted butter or coconut oil


  1. Place prepared feijoas and pears in a medium saucepan with ¼ cup water.  Bring to the boil, cover, turn heat to low, cover and stew fruit gently for approx. 10 minutes or until tender. Set aside to cool.

  2. Combine all the dry crumble ingredients in a large bowl. Add the melted butter or coconut oil and stir to mix well.

  3. Preheat oven to 180°C.

  4. Mix the honey or maple syrup, cornflour and ground cardamom into the cooled stewed fruit and spread fruit over the base of a medium baking dish.

  5. Spread crumble topping evenly over cooked fruit and bake approx. 40 minutes or until golden and bubbling around the edges.

To serve:

  • Serve crumble warm with custard, ice cream or cream (or all three).


  • Crumble topping can be made ahead stored in a sealed container in the refrigerator or freezer.

  • Stew the fruit ahead of time and store in the refrigerator for up to three days.

Recipe, styling and photography:  Harriet Harcourt

Genuinely Southern Forests Avocado Tostada With Grilled Corn And 

Pickled Shallots

Serves 4


  • ½ tbsp sea salt

  • 2 shallots thinly sliced lengthwise

  • 1 tsp whole black peppercorns

  • 1 tsp dried oregano

  • 1 tsp allspice seeds

  • 3 cloves garlic, peeled and halved lengthwise

  • 1 1⁄2 cups red wine vinegar

  • 2 ears of Southern Forests corn, husks removed

  • ¼ cup melted butter or oil for basting

  • ½ tsp smoked paprika

  • 2 ripe avocado, skin and seed removed, sliced lengthways

  • Cotija (hard mexican cheese) or firm feta, crumbled 

  • Fresh coriander

  • 12 mini corn tortillas or 4 regular corn tortillas

  • Sunflower oil for deep frying 

  • Your favourite hot sauce



  1. In a bowl, toss 1 tbsp salt and shallots together. Let sit until shallots releases some of their liquid, about 15 minutes, then drain juice.

  2. Transfer to jar along with peppercorns, oregano, allspice, and garlic, and pour over vinegar. Seal with lid and refrigerate at least 4 hours before using.

  3. To prepare corn, heat charcoal grill or barbecue to a medium heat and brush liberally with butter/oil. Roll corn on grill between 6 - 8 minutes until evenly charred. While still warm, dust lightly with smoked paprika and sea salt. Slice kernels from corn and set aside somewhere warm.

  4. Preheat oil in deep fryer or pot to 180C. Take tortillas out of pack and gently slide into hot oil. Flip after 1 minute and continue to fry for another 30 seconds. Place on paper towel to dry and set aside.

  5. On each tortilla, evenly spread avocado, corn and small amount of pickled shallots (a little goes a long way!), cheese, coriander and your hot sauce. Serve immediately


Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

Genuinely Southern Forests Quick Feijoa Chutney

The already fragrant flavour of the feijoas is further heightened with a flavour boost from a touch of cloves and chilli.


  • 3 Tb olive oil

  • 6 large, ripe feijoas, peeled and chopped into small dice

  • 1 medium onion, peeled and finely diced

  • 1 small clove garlic, peeled and crushed

  • ¼ cup brown sugar

  • ¼ cup spiced or cider vinegar

  • 1 tsp salt

  • 1/8 tsp ground cloves

  • Pinch chilli flakes


  1. Heat the olive oil in a medium saucepan over a moderate/low heat. Add diced onion and cook, stirring often for about ten minutes or until the onion has softened and starting to caramelise (looking golden).

  2. Add all the other ingredients, bring pot to boil, lower heat, cover and simmer on low for 30 minutes stirring frequently.

  3. Let cool before use. Store in a sealed container in the refrigerator for up to three weeks.

  4. Serve the chutney cold or at room temperature.


To serve:

We served our chutney with lamb sausages and sweet potato mash. Also great with pork sausages, corned beef, on a cheese board, or with a curry. 

Recipe, styling and photography:  Harriet Harcourt

Roasted Broccoli With Macadamia, Saffron Sauce


  • 500g broccoli heads, cut lengthwise into quarters

  • 2 tbsp sunflower oil for frying

  • 100g macadamia nuts (whole or pieces)

  • 250g vegetable stock

  • 25g stale bread, crusts removed

  • ½ brown onion, evenly diced

  • 1 tbsp sunflower oil

  • 2 garlic cloves, crushed

  • Large pinch saffron threads

  • 80 ml olive oil

  • 20 g extra macadamia nuts for garnish


  1. To make the macadamia sauce, first soak the macadamias overnight in the vegetable stock.

  2. The next day, heat a small pot over medium low heat and add the sunflower oil, then onion and stir constantly so as not to add any colour. After 3 minutes of cooking add the garlic cloves and continue to stir - again looking to cook without adding colour. After 2 minutes add the bread and saffron and cook for another 30 seconds. Once the saffron has become fragrant, add the stock/macadamia mix and bring to a gentle simmer, stirring occasionally.

  3. Once the nuts have softened, remove from the heat, place in a food processor/blender and allow to cool slightly. Turn on the processor and slowly drizzle in the olive oil. The final consistency should be thick but still pourable. Season to taste and keep somewhere warm.

  4. Preheat oven to 230C. To roast the broccoli, bring a large pot of salted water to the boil and blanch the broccoli for two minutes. Pat dry and drizzle liberally with olive oil. Place on roasting tray and roast for 10 - 15 minutes or until golden brown/black patches start to appear. Brassicas (Cabbage, Broccoli, Cauliflower, Brussels sprouts etc) all take on a sweetness when burnt slightly.

  5. Place charred broccoli on the plate and drizzle with the warm macadamia sauce. Grate or crumble additional toasted macadamia nuts just before serving.

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld


Roasted Strawberries With Rose Water Ricotta And Pistachio  Meringue


  • 500g strawberries, tops removed

  • 2 tbsp icing sugar

  • 250g fresh ricotta

  • 1 tbsp icing sugar

  • ½ tsp salt

  • 1 tsp rose water

  • Store bought meringues (or home-made), crushed into irregular sized pieces

  • 50g pistachios, toasted and crushed


  1. Preheat oven to 230C and place strawberries cut side down, on a cake rack lined with baking paper. Put the rack onto a roasting tray and dust strawberries with the icing sugar and bake strawberries for 20 minutes. Remember you are trying to roast the strawberries, not stew them - (which is why they are put on the cake rack).

  2. Place ricotta, icing sugar, salt and rose water in a food processor and blend until smooth, or whisk by hand.

  3. Quenelle (if you're feeling fancy) or dollop the ricotta onto serving places and surround with the roasted strawberries. Scatter the meringues and pistachios liberally on and around the plate, go nuts!

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

 Southern Forests Food Council Inc.

6a Brockman Street, Manjimup Western Australia 6258



+61 (0)8 9772 4180 



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