Kiwifruit take a backseat to quandongs in chef Seth James makeover of the classic Aussie pav. The quandongs are simmered in crème de cassis, which adds tartness to the dish, cutting through the sweetness of the cream and meringue. The sorbet keeps the meringue cool and fresh-tasting, making it the perfect dish for a hot Australian barbecue.Chilling/freezing time 3 hours
Level of difficulty medium
Season summer