1 1/2 cups Vanilla Yoghurt

2 cups Milk

1 cup diced rockmelon

3 tbsp Passion fruit pulp

Honey

3 ice cubes

Few mint leaves

French Toasted Honey Raisin Loaf with Crispy Bacon, grated Fuji Apple and Maple Syrup

10 beaten eggs

1/2 cup pouring custard

1/4 cup milk

4 tbsp honey

2 teaspoon cinnamon powder

10 thick sliced Honey Raisin Loaf

Butter

500gm lean bacon, tray up and grilled until crispy

2 Fuji apples coarsely grated (in season) & 1 tbsp lemon juice

Maple Syrup

Fresh blueberries to garnish

Meringue Shells Filled with Whipped Lemon Butter & Passion Fruit Cream

Meringue shells

300 ml whipping cream

1/4 cup Lemon Butter with passion fruit

2 punnets of Strawberries, cut into quarters

1 punnet of blueberries

1/2 cup grated dark chocolate

Few mint leaves

Place the yoghurt, milk and rockmelon at the bottom of the blender.  Then add passion fruit, honey and ice cubs. Blend on low for 10-20 seconds. Then increase the speed to medium / high until creamy smooth. Garnish with a few mint leaves and a wedge of passion fruit.

Beat eggs until light and fluffy, add custard, milk, honey and cinnamon.  Beat again with a whisk until well combined.  Pre heat a non stick pan to medium heat, sizzle a table spoon of butter in the hot pan, Lightly dip both sides the bread in the custard and cook each side for 3 minutes or until golden brown. Repeat method  until all the bread is cooked. Meanwhile cook the bacon under the griller until crispy, rest in some kitchen paper.

Serve the French Toast with grated Fuji apple, Maple syrup and crisscross the bacon on top with a few blue berries as garnish.

Meringue Shells Filled with Whipped Lemon Butter & Passion Fruit Cream

•  Whip cream until soft peaks

• Gently fold the lemon butter through the whipped cream

• Spoon or pipe the cream in each meringue shell

• Garnish the cream with strawberries and blue berries

• Sprinkle your masterpiece with grated dark chocolate

• Garnish with mint leaf