Lemon Myrtle Tapioca with Quandong & Rosella Sauce

All ingredients into a saucepan and stir.

The mixture will thicken as it cooks and the tapioca will swell. It’s cooked when the tapioca is soft, you might need to add a little extra water if it becomes too thick.

Don’t boil, let it cook slowly and even turn the heat off and leave as the tapioca needs to absorb the liquid, just like cook rice.

Put all ingredients, except Rosella, together in a saucepan and bring to boil

Turn down to low and cook until Quandongs are soft

Add the Rosella and continue cooking until Rosella is soft, this only takes a few minutes

Take out all the fruit, continue to cook syrup to allow it to reduce and thicken, lastly take out the Star Anise

Put some Lemon Myrtle Tapioca in the bottom of a dish and top, add the Quandongs and Rosella

Add a dollop of cream or yoghurt and spoon over the syrup