• Preheat oven to 160°C.
• Line 2 baking trays with baking paper.
• Pre-chill an ice cream machine.

To make the Black Tea Rum & Raisin Ice-cream

• Place the raisins and rum into a medium saucepan and simmer on a low heat for 5 minutes until the rum has absorbed and the raisins are plump. Set aside to cool.
• Gently simmer the cream, milk and tea in a medium saucepan over medium-low heat for 10 minutes to infuse the tea.
• Meanwhile, beat sugar and egg yolks in a bowl until pale and thick.
• Strain the cream mixture to yield 375ml of liquid. Top up with milk if the quantity is short.
• Gradually add the heated cream mixture, to the egg yolks, whisking the whole time until combined. Return the mixture to the saucepan and cook over a medium-low heat, stirring constantly until thick enough to coat the back of the spoon, approximately 75°C. Strain the custard through a sieve onto a shallow tray, cover with plastic wrap to prevent a skin forming. Place in freezer to cool for 15 minutes.
• When cooled, transfer into an ice-cream maker, churn according to manufacturer’s instructions until frozen, adding the raisins after 15 minutes of churning. Place the mixture back into the freezer to finish freezing.

To make the Anzac Biscuit Crumb

• On a low heat, melt the butter and golden syrup in a medium sized saucepan. Removed from heat.
• Stir water and bicarb soda into the butter mixture then add the remaining ingredients and stir until well combined
• Wet your hands then roll the mixture into 3cm sized balls, place on a baking tray and flatten slightly, leave a 4cm gap between each to allow for expansion. Bake for 25 minutes or until a deep golden colour.
• Cool on trays and break in half to let the steam out. The biscuits should be reasonably hard into order to create a crumb.
• Once cool, place biscuits into a mini food processor and pulse on a slow speed until a chucky crumb forms, alternatively use a mortar and pestle. Set aside at room temperature until ready to serve

For the Plum Jam

• Place all the ingredients into a small saucepan over a medium-low heat. Simmer for 18-20 minutes, stirring occasionally until the flesh breaks down and the mixture becomes jammy - it will thicken when cooled. Remove from heat and allow to cool for 5-10 minutes.
• Place the cooled mixture into the cannister of a stick blender and blitz until smooth. Adjust to taste with sugar or salt if required. It should be quite tart with just a hint of sugar. Set aside in fridge until ready to serve.

For the Rosemary Bark

• In a mixing bowl whisk egg white and sugar until foamy. Add rosemary, vanilla and melted butter, whisk until smooth. Add flour and whisk until just combined.
• Place a heaped tablespoon of mixture onto a lined baking trays, then using a small pallet knife spread the mix thinly into 10cm x 4cm rectangle. Repeat with remaining mixture, leaving a gap as the mixture will spread. Bake for 18-20 minutes, or until evenly golden.
• Remove from oven, then working very quickly, lift each tuille off the baking tray with a palette knife and drape lengthways over a rolling pin to give a slight curve that looks like bark. If the tuille hardens too quickly, put the mixture back into the oven to soften again. Set aside at room temp until ready to serve.

To Assemble Each Dish

• Arrange some fresh gum leaves onto a wooden plate, place a small/deep dessert bowl on top.
• Place a heaped tablespoon of plum jam in the bottom of the bowl followed by a heaped tablespoon of Anzac biscuit crumb and large quenelle of ice cream, top with rosemary bark on an angle.
• When serving, burn some dry gum leaves tableside to enhance the flavours and create a connection to the Australian bush.