¼ cup of raw macadamias
½ cup fresh apple juice
1 ½ cups caster sugar
1 tablespoon white vinegar
1-2 teaspoons (or to taste) bush honey
To make the toffee shards and syrup: Line a baking tray with non-stick baking paper. Finely chop macadamias and scatter half over the lined baking tray. Place juice with sugar in a saucepan, add vinegar. Heat gently to dissolve sugar, continually brushing down sides of saucepan with a wet pastry brush. Once dissolved, boil on high until colour starts to change and the syrup becomes thick. Set aside approximately 50ml liquid. Continue boiling remaining liquid until toffee is golden brown or hard crack reaches 150°C. Take off the heat just before you reach the colour you want because the residual heat keeps cooking the mix. Spread the toffee over the macadamias on the baking tray and sprinkle more nuts over the top of the toffee and leave to cool. Toffee should be 1-2mm thick. Once cooled, tap or snap 4 long shards for presentation and blend the remaining toffee in a food processor into small pieces to stir through the sorbet. For the syrup: In a small bowl mix the toffee liquid and honey together and put aside until ready to serve.
1 cup caster sugar
Zest of 2 lemons
1 ½ cups lemon juice
2 egg whites
2 teaspoons dried lemon myrtle leaves
To make the sorbet: In a saucepan combine sugar, zest and 2 cups water over a medium heat. Cook, stirring for a few minutes or until sugar has dissolved. Simmer for 10 minutes or until mixture thickens slightly. Remove from the heat and allow to cool. Strain the sugar syrup over a bowl and stir in the lemon juice. Pour into a lamington pan, cover and freeze for 2 hours or until almost firm. Transfer the mixture to a food processor and add the egg whites and lemon myrtle and process until smooth but not melted. Stir through toffee pieces and pour mixture into a loaf pan, cover and freeze for approximately 3 hours or until firm.