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