Smoked chicken and lychee salad
Smoked chicken and lychee salad


200g smoked chicken, skin on
1 small carrot
½ stalk celery
20 chives
1 tablespoon extra virgin olive oil
1 ½ teaspoons white wine vinegar (or sherry vinegar)
Salt and pepper
12 fresh Lychees, peeled and halved
A few coriander leaves, for garnish

Slice the chicken breast into long thin strips. Place in a serving bowl.
Peel the carrot, string the celery and slice into julienne strips, about 6cm in length. Snip chives into 6cm batons.
Combine the vegetables with the chicken and Lychees in a serving bowl.
In a separate bowl, mix together the oil, vinegar and a little salt and pepper to make a dressing.
Drizzle dressing over the salad and garnish with a few fresh coriander leaves.
Serve immediately at room temperature.

Ricotta pancakes with caramelised lychees
Ricotta pancakes with caramelised lychees


150g self-raising flour
35g caster sugar
100g low fat ricotta
200 - 250ml low fat milk
1 egg white
Knob of butter

For the Lychees

12 fresh Lychees, peeled and quartered
1 cup water
1/3 (one third) cup caster sugar
Zest of one lime, finely grated
Zest of one orange, finely grated
Small knob of fresh ginger, peeled and finely grated

To make the pancakes:
Sift flour and sugar into a bowl, make a well in the centre and whisk in the ricotta and 200 ml milk.
In a separate bowl, whisk the egg white to soft peaks. Fold gently through the batter adding remaining milk if too thick.
Melt the butter in a non-stick pan, spoon in some of the batter, using the back of the spoon to smooth it out into a circle.
Cook over medium-low heat 2 – 3 minutes or until small bubbles begin to form and underside is golden.
Flip over and cook another 1 – 2 minutes or until golden. Remove pancake to a warm plate.
Repeat with remaining batter. Makes 4 pancakes.
For the Lychees:
Put the water and sugar into a small heavy bottomed pan. Bring to the boil and stir until sugar has dissolved.
Add the finely grated citrus zests and ginger.
Simmer for ten minutes or until syrup has reduced and thickened and is just beginning to turn golden.
Remove immediately from heat and leave to cool a little.
Stir in the quartered Lychees.
Serve two pancakes per person drizzled with the caramelised Lychees and a spoonful of low-fat ricotta sweetened with a little caster sugar.
Serves 2


Lychees with yoghurt and muesli
Lychees with yoghurt and muesli

For an easy lunchtime snack or for breakfast on the go, place some toasted muesli in a small container.

Place some vanilla flavoured yoghurt in another container and some lychees in another.

To serve, peel each lychee, dip into the yoghurt then dip into the muesli.

Tip – rather than muesli, try dipping the lychees in yoghurt and chopped pistachios or pecans.


After Dinner Treats

Remove seeds from lychees, stuff with crystalised ginger and dip in chocolate.

Chill well before serving.

Recipe thanks to Rick & Lynne Bronson

This fresh tasting salad is delicious for a summer’s lunch or as a light dinner.You can substitute prawns for grilled chicken if preferred.

  • 20 king prawns, shelled and de-veined
  • 3 cups mixed salad greens
  • ½- cup mint leaves, roughly chopped
  • ½- cup fresh coriander, roughly chopped
  • 200g snow peas
  • 3 tablespoons lime infused olive oil
  • 1 tablespoon lime juice
  • ½ tsp Dijon mustard
  • sea salt
  • black pepper
  • 8 lychees, seed removed and cut into small chunks

Remove the head and intestinal vein from the prawn and peel off the shell leaving the vein in tact.

Wash and dry the salad greens and herbs and toss them together in a bowl.

Blanch the snow peas in boiling water for 30 seconds then drain the water and plunge the snow peas into a bowl of ice-cold water. This will help to retain their fresh vibrant colour. Blot them dry with kitchen paper and set aside.

Combine the olive oil, lime juice and Dijon together and season with salt and pepper.

Toss the dressing through the salad green adding the snow peas to the bowl at the same time.

Arrange the greens on a platter and top with the prawns and lychees.

Serves 4

Recipe developed by Judy Davie The Food Coach

Little fingers just love tasty treats that fit snugly into their hands and frozen lychees are just perfect for that.

What’s particularly appealing about Australian lychees is that no sulphur dioxide is used on the fruit, as it is with lychees grown in other countries.

When you buy Australian lychees you are comfortable in the knowledge that you and your family are enjoying a natural product, which when frozen, taste surprisingly like fruit flavoured ice-cream.

Simply peel the skin off the fruit and pop them into a plastic freezer container. They’ll be frozen and ready to eat in a matter of hours. Seven lychees = 1 serve

Recipe developed by Judy Davie The Food Coach

Yoghurt Panna Cotta with Lychees, Toasted Shredded Coconut and Flaked Almonds

  • fresh lychees
  • ¼ cup cold water
  • gelatine powder
  • 1/3 cup sifted icing sugar
  • 1 cup single cream
  • 1 teaspoon vanilla essence
  • European style creamy yoghurt
  • 1 ½ cups thickened cream
  • 2 tablespoons slivered almonds
  • 2 tablespoons shredded coconut

Place 1/4 cup cold water in a bowl and sprinkle over two sachets of gelatine powder. Set aside until spongy.

Heat 1 cup single cream in a saucepan with 1/3 cup sifted icing sugar and 1 teaspoon vanilla essence. Heat over low heat until just coming to the boil. 

Remove from the heat and add the gelatine mixture, stirring until the gelatine is completely dissolved. 

Allow to cool for 10 minutes then stir in 1 cup European style creamy yoghurt and 1 1/2 cups thickened cream.

Pour the mixture into small cups or glasses and refrigerate for 4 hours or until firm. 

Place 2 tablespoons slivered almonds and 2 tablespoons shredded coconut on a baking tray lined with foil. Place under a grill and toast until golden. Remove and cool.

Serve the panna cotta with some fresh lychees and a sprinkle of coconut and almonds.

Lychee & goat cheese bites
Lychee & goat cheese bites
  • 15 Lychees 
  • 100g soft goat's cheese 
  • 30 walnut halves, dry roasted
  • 30 lavosh bite-sized poppy seed crispbread

Makes 30 canapés   

Peel the lychees. Using a small knife slice the lychee open to prise the seed away from the fruit. Cut each Lychee in half and pat dry on clean, dry paper towel. 

Fill each lychee half with a small amount of goat's cheese. Top each with a walnut half and store in the refrigerator until ready to serve. Put on lavosh crispbread when ready to serve.

Prawns and Grilled Lychee


  • 1 tsp fennel seeds
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 16 extra large green king prawns, butterflied
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic
  • ½ small red onion quartered
  • 200 g feta cubed
  • ½ cup fresh mint leaves
  • 200g fresh lychee, deseeded
  • Paprika
  • Peri-Peri


Dry-fry fennel seeds in a pan over high heat for 1 to 2 minutes until lightly coloured and cool.

For dressing, whisk vinegar, oil and fennel seeds. Season to taste with salt and pepper.

Soften ginger and garlic in a little butter on a chargrill or barbeque grill over high heat, then cook prawns 2 mins per side until flesh turns white. Place in a bowl and add onion, feta, mint and fennel dressing.

Warm lychee in a small pan and sprinkle with paprika and peri-peri (or chilli powder to taste).

Add to the bowl with prawns and toss, then serve immediately.

Recipe thanks to Rick & Lynne Bronson