Saturday, 11 February 2012

Some Ginger recipes...

In my last post, I promised to give you one of the recipes from the Buderim Ginger food & flower festival...  This one is courtesy of Chef Dominique Rizzo. 

So - without further ado, I present:   (if you try it, please leave me a comment and tell me what you think!!!!)

Date Walnut and Ginger Tart
...with spiced labne and sparkling summer fruits

Makes 1 x 24cm fluted tart tin or 6 - 7 individual tarts depending on the size of the tins.

This is a delicious, easy summer dessert, very healthy, gluten and wheat free and makes a wonderful dessert to take to a picnic or a dinner party. 


  • 200g fresh dates, pitted (I didn't have any so used dried)
  • 80g walnuts (didn't have these either so substituted pecans)
  • 40g pecans
  • 250g crystallised ginger
  • 1kg natural yoghurt, drained in a fine strainer in the fridge over two days (AKA labne)
  • 1/4 cup sweet ginger sauce (didn't have this so just left it out, next time I'd put ground ginger into the labne instead)
  • Pinch white pepper
  • 3 - 4 cups of your favourite seasonal fruits diced - I used banana's, white nectarines, mango's, strawberries and passionfruit. 
  • Handful of fresh mint leaves

For the base, combine the dates, walnuts, pecans and ginger in a food processor and blend until combined and sticking together, but not paste like.  Press the mix into a greased base and allo to set firm in th efridge or freezer for about 20 - 30 minutes.

With a spoon or fork blend the labne with the ginger sauce and white pepper and spread this into the tart base.
Drizzle a little more of the ginger sauce into the fruit and toss with the mint leaves, then pile onto the top of the labne.

Slice and serve - we served with fresh cream, but you could also use ice cream, sorbet or anything else you liked.