Drunken Watermelon infused with, Hibiscus, Apple Blossom and served with torched figs and raspberries

Serves 4


For the Watermelon

4 thick slices watermelon
Apple blossom flowers
Hibiscus Flowers
1 ltr sugar syrup

For the Torched Figs

4 figs
Icing sugar

For the Mandarin compote

10 – 12 mandarin oranges
5 lemon (juiced)
60g sugar
10g pectin


For Watermelon

Bring syrup to boil, add flowers and leave to infuse overnight. Cut the watermelon with a pastry cutter, lay slices in a deep dish. Cover with syrup for up to 2 hours.
Keep refrigerated until plating time.

For the Torched Figs

Slice figs into wedges. Dust with icing sugar. Use blow torch to get a nice charred colour. Keep refrigerated until needed for plating.

For the Mandarin compote

In large saucepan, combine the mandarin, powdered pectin and lemon juice. Stir until pectin is fully dissolved. Bring mixture to a full rolling boil over a high heat, stirring frequently. Add sugar and continue to stir constantly, returning the mixture to a full rolling boil for 3 minutes. Remove from heat.
Allow to rest in the saucepan for 5 minutes, then remove and allow to cool.

To Assemble

Place 4 mandarin segments and 4 raspberries on each plate along with some microgreens and proceed to plate as per the image.