Strawberries, Macadamia Crunch and Sour Cream

, from Issue #51. September, 2015
Photography by Manja Wachsmuth.
Strawberries, Macadamia Crunch and Sour Cream

Ripe juicy strawberries are delicious as they are, but turning them into a fabulous dessert is easy by dipping them in sour cream then in these moreish nutty crumbs.


fresh strawberries
sour cream
pinch of cinnamon

Macadamia crunch
½ cup roasted, salted macadamias, roughly chopped
100 grams biscuits (I used chocolate chunk cookies, broken roughly)
3 tablespoons brown sugar
¾ teaspoon each ground cinnamon and ginger
¼ teaspoon ground allspice
3 tablespoons melted butter


Preheat the oven to 180°C.

Crunch: Put all the ingredients in a food processor and pulse until combined and the mixture resembles coarse breadcrumbs. You don’t want it finely ground.

Tip onto a baking tray and spread out to an even layer. Bake for 3 minutes then turn and separate the mixture using two forks and bake for another 2-3 minutes until a good golden colour. The mixture will be soft but will become crisp when cool.

To serve: Place the strawberries on plates. Add a dollop of sour cream with a pinch of cinnamon and a spoonful of macadamia crunch. Diners dip the strawberries in the sour cream then in the crunch. Makes 2 cups of crunch

Cook’s tip: Store any leftover crunch in an airtight container for 1 week. Don’t use a cream filled biscuit to make the crumbs.