For the spiced oranges
1,800g palm sugar
8 sticks cinnamon
24 navel oranges
1¼ litres orange sorbet (Rockpool uses blood oranges when in season)
24 orange crisp biscuits
For the tamarillos in red wine
1½ litres Australian Shiraz
2 cinnamon sticks
5 mint leaves
500g caster sugar
Put the sugar, water and spices in a pan and bring to the boil. Cool.
Boil the oranges in their skins, drain and refresh. Peel and julienne the zests. Add to the syrup. Peel and slice the oranges and add to the syrup. Chill.
For the tamarillos, bring the wine, water, cinnamon, mint and caster sugar to the boil. Simmer for five minutes to boil off the alcohol. Blanch the tamarillos for two minutes in the wine. Drain, peel and quarter. Take the stock off the heat and cool. Return the tamarillos to the liquor and leave to macerate.
To serve a portion, arrange orange slices, zests and some liquor in a soup dish. Put a scoop of sorbet in the middle. Lay tamarillo quarters against the sorbet and garnish with an orange biscuit.