Method

Chia Seed Porridge
Place the coconut milk, salt, chia seeds and vanilla bean seeds in a jar, stir well and refrigerate overnight.

Hot Poached ClemenGold Slices
Place the ClemenGold juice, water, castor sugar and vanilla bean into a saucepan and simmer for 10 minutes.

Add the ClemenGold segments and cook for a further 10 minutes.

ClemenGold Cream
Combine the ClemenGold juice, zest, whole eggs, yolk, castor sugar, salt and 1 tablespoon (15 ml) of the butter in the top of a double boiler over a low heat.

Whisk continuously until the mixture the starts to thicken; the curd should coat the back of a wooden spoon. Remove from the heat and set aside.

Cut the remaining butter into roughly 1 tablespoon-sized pieces.

Place the curd into a blender; with it running, add butter 1 tablespoon at a time, blending after each addition and ensuring that it is incorporated before adding the next piece of butter.

Caramelised Macadamia Nuts
Preheat the oven to 180 °C.

Spread the macadamia nuts out onto a roasting tray and roast for for 5-7 minutes.

Melt the sugar in a saucepan, stirring all the time until the sugar has caramelised.

Add the nuts and stir in quickly to coat.

Pour onto a sheet of baking paper and allow to cool and set.

Chop into pieces when cool and set.

To Assemble
Warm the chia seed mixture in a saucepan and divide into 4 bowls.

Top with the hot poached ClemenGold segments, a dollop of the ClemenGold cream and sprinkle with chopped caramelised macadamia nuts.