Native parfait of berries, rosella, finger lime, Kakadu plum with macadamia crunch

This Noosa Native Parfait was originally created for the iconic Surfers’ Breakfast at the Noosa Food & Wine Festival, where my team and I prepared more than 400 nourishing breakfast bowls for festival guests as the sun rose over Noosa Main Beach.

Celebrating Australia’s incredible produce, this recipe showcases creamy probiotic yoghurt, crunchy Australian macadamias and vibrant seasonal fruit. It’s simple, elegant and packed with wholesome ingredients that deliver flavour and nourishment in every spoonful.

Creating breakfast for hundreds of guests was only possible thanks to an extraordinary team. My sincere thanks to Chef Shane Bailey and the Noosa Food & Wine Festival organisers for the opportunity, Australian Macadamias and Barambah Organics for their generous support, and Chef Andreas Nielsen and his talented team at Peppers Noosa Resort & Villas for opening their kitchen during one of the festival’s busiest weekends.

A special thank you also goes to my dear friend Jules Galloway, Naturopath, who travelled to Noosa to help prep, cook, serve, surf and share over 400 bowls of festival goodness. Great food is always better when shared with great people.

Thankfully, you don’t need to cook for hundreds to recreate this recipe. I’ve scaled it down to serve two, making it perfect for a leisurely weekend breakfast, healthy brunch or naturally delicious dessert. Better still, it can be made the day before, making entertaining effortless.

Why you’ll love this recipe

• Inspired by the Noosa Food & Wine Festival.
• Ready in minutes and ideal for meal prep.
• Rich in protein, probiotics and healthy fats.
• Features premium Australian macadamias and seasonal produce.
• Perfect for breakfast, brunch or a wholesome dessert.

Therapeutic notes

This parfait provides quality protein from yoghurt to support muscle maintenance, probiotics for gut health, fibre from fresh fruit, and heart-healthy monounsaturated fats from Australian macadamias. It’s a balanced breakfast that helps support sustained energy while celebrating fresh, seasonal Australian ingredients.

FAQs

What is the Noosa Native Parfait?

The Noosa Native Parfait is a healthy layered yoghurt breakfast featuring Australian macadamias, seasonal fruit and native-inspired ingredients. It was created for the Surfers’ Breakfast at the Noosa Food & Wine Festival.

Can I make this parfait ahead of time?

Yes. Assemble the parfait the night before and refrigerate until ready to serve. Add crunchy toppings just before eating for the best texture.

Can I use different fruit?

Absolutely. This recipe works beautifully with berries, mango, stone fruit, poached rhubarb or any seasonal Australian fruit.

Is this recipe gluten-free?

Yes, provided any granola or crunchy topping you choose is certified gluten-free.

Can I serve this as a healthy dessert?

Definitely, its creamy texture, fresh fruit and crunchy macadamias make it a naturally satisfying dessert with no need for refined sugar.

Why are Australian macadamias so nutritious?

Australian macadamias are naturally rich in monounsaturated fats, fibre, vitamin E and plant compounds that support heart health while adding a delicious buttery crunch to recipes.

What makes this recipe suitable for meal prep?

The yoghurt and fruit can be prepared ahead of time and chilled overnight, making it an ideal grab-and-go breakfast for busy mornings.

Native parfait of berries, rosella, finger lime, Kakadu plum with macadamia crunch

Recipe by Chef Sam Gowing

• Total Time4 hours 20 minutes
• YieldServes 2
• DietGluten-Free

This recipe showcases creamy probiotic yoghurt, crunchy Australian macadamias and vibrant seasonal fruit. It’s simple, elegant and packed with wholesome ingredients that deliver flavour and nourishment in every spoonful.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

---

Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

• 4 tablespoons black chia seeds
• 1 cup fresh apple juice
• 1 cup mixed fresh berries
• 1 teaspoon maple syrup
• 1 lemon, zest and juice
• 1 teaspoon vanilla extract
• 1 cup coconut yoghurt
• 1 teaspoon Kakadu plum powder
• 2 tablespoons macadamia nuts, crushed
• 2 finger limes, pearls of

Cook Mode Prevent your screen from going dark

---

Instructions

1. Soak chia in apple juice for 30 minutes.
2. Meanwhile, combine berries, maple syrup, lemon juice and zest, vanilla.
3. Add chia and combine well.
4. Distribute half the mixture into individual serving glasses.
5. Layer with berries and add more chia mixture.
6. Add a layer of yoghurt.
7. Continue this process to develop a multi-layered effect.
8. Set in fridge 4 hours or overnight.
9. Before serving, crush macadamias with Kakadu plum.
10. Crumble over the top of each parfait.
11. Drizzle with a jolly good lashing of rosella syrup.
12. Add a smattering of finger lime pearls and serve.

---

• Prep Time: 20 mins
• Cook Time: 240 mins
• Category: Dessert
• Method: No bake
• Cuisine: Native Australian