Our catering expert Matt Leahy, from Yellow Diamond Catering Perth, joins us to talk seasonal foods and give advice when it comes to the rule of thumb for food wastage: how much is too much?

He is also here to provide you with one of his signature recipes: Mango & Passion fruit Eton Mess.
That and more free to download.

Mango & passionfruit Eton Mess:

Ingredients

300ml Greek-style yoghurt

400ml double cream

6lrg meringue nests

2 ripe mangos, 1cm cube diced

3 passion fruits

6 fresh mint sprigs

Equipment to Serve

6 tumbler glasses

Method

Whip the cream to soft peaks in a bowl. Add the yoghurt.

With a spatula, fold the yoghurt through the cream. Do not overly mix.

Combine through the cream mix with the gentle crushed meringue nests.

In chilled serving glasses put a layer of the meringue mixture into the bases of each.

Alternate mango pieces with the passion fruit seeds on top.

Repeat until all the meringue mixture and fruit fill the glasses.

Top with mint sprigs, Enjoy!

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