I dug these up and will attach more recipes to accompany them soon. Thanks to Ilan for the photographs and the passion fruits, which were tangy and tasty, from Taiwan.
Prawn Risotto (from A Platter of Figs by David Tanis, great cookbook)
The photograph practically looks like the image in the cookbook, and it tasted pretty darn good.
Prawn Stock for Risotto:
Fry prawn shells till red, then add left over raw vegetables. I added carrots, celery, bak choy, lettuce, pears, apples, bay leaves, sprigs of rosemary and parsley. I added water, boiled everything and then let it simmer for 1.5-2 hours. I then strained it.
Risotto Balls (using left over risotto from the night before)
French Beans, Snow Peas, Orange Zest and Toasted Hazelnut Salad with a Hazelnut oil vinaigratte (inspired by Ottolenghi). This salad is very refreshing, in particular the orange zest gives it a nice kick. It tastes great with a dry sauvignon blanc, like a New Zealand Millsreef.
Rocket, Basil, Figs, Young Pecorino Salad with a Honey Vinaigrette
Mango and Passionfruit Tart with Mascarpone Cream and Hazlenut Frangipane. Tart crust is made from traditional pate brisee.