This creamy chicken salad has a light curry flavour and is especially good made with a barbecued chicken.  I’m not sure that I’d serve it on a fruit platter, as we’re not all that keen on fruit with meat.  I’d serve it in a salad bowl with a green salad accompaniment and maybe throw in a handful of toasted almonds, but however you serve it it makes a change from plain old cold chicken.


My husband was brought up in Sydney and chokos hold a special place in his childhood memory – not a good one. Back then choko vines grew in many Sydney and Queensland backyards.  My husband’s Irish grandmother, who had emigrated to Australia with her family in 1901 and settled in Queensland, loved them and used to send him around the neighbourhood collecting them.  She would boil them and serve them with a white sauce.  He said they were totally tasteless and hated them.  I don’t know if she used them to make chutney, but this recipe might have made them taste a bit better.


Not sure you can get much more Australian than damper, especially if you serve it with a lamb stew.  Originally it was a simple flour and water mix baked over a campfire, now recipes like this one have gone a step further using wholemeal flour, cinnamon and pumpkin. It still goes well with lamb though.