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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 25 - Coconut Calamari, Blackberry Sorbet



Serves 4


Coocnut Calamari

2 young coconut

1 star anise

600g blackberries

100g sugar


Blackberry Sorbet

140g sugar

70g glucose

140ml water

400g blackberry puree

5g stabilizer


Blackberry Jelly

100g blackberry puree

40g water

30g aged balsamic vinegar

2 gold gelatine sheets, softened in iced water


Blackberry Coulis

100g blackberry puree

40ml coconut water

60ml aged balsamic vinegar





borrage flowers


  • Preheat oven to 50C.
  • Cut top off the coconuts, drain coconut water and reserve. Split coconuts open and using a spoon, gently scrape out flesh and set aside. Slice husk of coconut into small pieces. Place on a tray and place in the oven to dry out overnight.
  • To make the ash, remove dried out husk from the oven and burn using a blow torch. Transfer husk to ta food processor, add a star anise and process until fine. Transfer to a piece of muslin and set aside.
  • To make the blackberry puree used in the sorbet, jelly and coulis, place blackberries and sugar in a blender and process until a smooth puree. Strain and set aside.
  • To make the sorbet, place sugar, glucose and water in a saucepan and bring to a boil. Remove from heat, add blackberry puree and whisk to combine. Add stabilizer and blitz using a hand blender. Cool mixture over iced water bath. Transfer mixture to an ice cream machine and churn until frozen. Set sorbet aside in the freezer.
  • To make the jelly, place water and balsamic vinegar in a saucepan and bring to a boil over high heat. Remove from heat, add gelatine and whisk until dissolved. Add blackberry puree and whisk to combine. Pour into shallow tray and place in the fridge until set. Once set, cut into 5mm squares and set aside.
  • To make the coulis, place ingredients in a bowl and stir to combine. Set aside.
  • To make the coconut calamari, cut reserved coconut flesh into 8 rectangles 11cm x 5cm, Score flesh in diamond pattern and roll.
  • To serve, spoon a little blackberry coulis on the serving plate. Add 2 coconut calamaries . Add berries, flowers and dust plate with ash.