Matt Golinski shares his favourite dishes to capture the fresh flavours of summer!

by @JohnCaruso on Wednesday, 07 Dec, 2016

Pineapple and Coconut Tapioca with Grilled Pineapple, Peaches and Macadamia Crumble

Serves 4


50gm tapioca pearls

200gm pineapple, crushed

50gm light palm sugar

¼ vanilla bean, split and scraped

125gm coconut yoghurt

50gm dark palm sugar

juice ½ lime

200gm pineapple, grilled and diced

200gm white peaches (or lychees), halved and cut into wedges

handful of mint leaves

75gm plain flour

50gm brown sugar

50gm unsalted butter

2tbs rolled oats

50gm raw macadamias, roughly chopped

½ tsp ground ginger


Cook the tapioca in boiling water for 10 minutes.

Heat the pineapple, sugar and vanilla until the sugar is melted.

Strain the tapioca and add to the pineapple.

Bring to the boil and simmer 3 minutes.

Cool and fold through the yoghurt.

Simmer the palm sugar and lime juice until dissolved. Cool.

Mix gently through the pineapple, peaches and mint.

Pulse the flour, butter and brown sugar in a food processor.

Mix with macadamias, oats and ginger in a large mixing bowl.

Spread in a thin layer on baking trays and bake at 170C for 10 – 15 minutes.

Divide the tapioca between 4 serving glasses.

Top with the pineapple and peaches and sprinkle with a spoonful of the crumble.

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