For the Orange and Thyme Panna Cotta, place cream, sugar, thyme and orange zest in a small saucepan. Bring to boil then reduce to a gentle simmer for 10 minutes. Remove from heat. Squeeze excess water from gelatine then add to hot cream, whisk well then strain mixture through a fine sieve. Whisk in yoghurt and spoon mixture in 8 x 6cm diameter dome moulds. Set aside in fridge.
For the Orange Blossom Marmalade Peaches, place orange blossom water, thyme, marmalade, zest and 250ml water into a medium saucepan and bring to a boil. Add peaches and reduce to a simmer. Once peaches are cooked but still hold their shape, reserve 150ml liquid for the Marmalade Peach Gel. Refrigerate peaches in remaining liquid. For the Marmalade Peach Gel, combine reserved poaching liquid and agar in a small saucepan. Bring to the boil and whisking vigorously and simmer for 2 minutes. Pour into a small shallow baking tray and set in fridge. Once set, transfer to a small food processor and process until smooth. Transfer to a piping bag.
Combine ingredients for the Yuzu Gel in a small saucepan. Bring to the boil and whisk vigorously to hydrate agar and simmer for 2 minutes. Pour into a small shallow baking tray and set in freezer. Once set, transfer to a small food processor and process until smooth. Transfer to piping bag and set aside.
For the Cardamom Praline, place macadamias on small paper lined baking tray, roast for 6-7 minutes until light golden and set aside. Place sugar into small frypan over low heat. Melt sugar, swirling pan occasionally, until golden. Pour over macadamias and allow to set. When cool break into pieces and place in food processor with cardamom and salt. Blitz to a fine crumb.
To serve, place line of praline across each serving plate. Cut peach halves into wedges and arrange along praline. Unmould panna cotta onto plates and dot with Yuzu and Marmalade Peach Gels and garnish with edible flowers.