Ingredients

• 6granny smith apples, juiced (about 450ml juice)
• 2teaspoons verjuice
• 125gcaster sugar
• 2tablespoons water

• 2granny smith apples
• 250gcaster sugar
• ¼cup water
• ½cup verjuice

• ½ cup plain flour
• 1/3cup brown sugar
• 125gsalted butter
• 125gmacadamia nuts, chopped finely

• Zest of ½ lemon
• 300mlthickened cream
• 1bunch rosemary
• Tiny rosemary sprigs, to serve

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Method

1. For apple sorbet, skim any froth from the freshly squeezed apple juice and discard. Stir verjuice into the strained juice.

2. Combine sugar and water in a small saucepan over low-medium heat.  Stir occasionally until sugar has dissolved then increase the heat and simmer until it is a deep caramel colour. Add the apple juice and stir over low heat until caramel dissolves.

3. Chill the liquid completely then churn in an ice cream machine for 30 minutes. Place in a covered container and place in freezer until completely frozen.

4. For toffee apples, combine sugar and water in a small saucepan over low-medium heat.  Stir occasionally until sugar has dissolved then increase the heat and simmer until it is a medium caramel colour.

5. Meanwhile, peel the apple and create small balls using a 2cm melon baller.  Place balls in a small bowl covered with verjuice to prevent them from browning.

6. Once the caramel is golden, place the base of saucepan in cold water to stop the cooking. Dry each apple ball and insert a skewer into each.  Dip into the caramel to coat. If caramel firms up before you’ve dipped all the balls, place saucepan on low heat to soften. Store on the edge of a tray so the caramel does not become flattened on one side.

7. For macadamia crumble, preheat oven to 180C fan forced. Combine flour and brown sugar in a bowl.  Rub in the butter.  Stir through the macadamia nuts.

8. Spread mixture onto a tray lined with baking paper.  Bake for 15 minutes or until golden. Cool completely and then crumble with hands.

9. For rosemary cream, place the cream and rosemary in a small saucepan over low-medium heat.  Heat until steaming and then allow the mixture to come back to room temperature.

10. Remove the rosemary stalks and chill the cream. Whip until piping consistency.

11. To serve, place a pile of macadamia crumble in the centre of a round plate. Place 3 mini toffee apples and little piping dots of rosemary cream around the crumble. Place a quenelle of sorbet onto the crumble and top with a delicate sprig of rosemary.