Preheat oven at 180°C.

For the macadamias: place onto a tray and roast for 7 minutes or until golden. Shake tray every 2 minutes to avoid burning. Remove from oven and transfer onto a plate and allow to cool. Set aside.

For the compote: add rhubarb, blueberries, sugar, salt, cinnamon, star anise, vanilla bean seeds, orange zest and juice into a medium sized saucepan. Place over a medium heat for 10 minutes stirring occasionally or until rhubarb is soft. Set a fine strainer over a bowl and gently pour mixture in. Strain for 2 minutes and then transfer fruit and spices into a bowl. Return the juice to the saucepan, and bring to boil over high heat. Immediately reduce heat to a simmer and cook for 5 min, or until a thick sauce and reduced by 2/3. Pour sauce over fruit. Stir with a spoon gently and allow to cool.

For the porridge: rinse the quinoa in a sieve and place in a medium saucepan. Add the rolled oats, millet and water and place over a high heat. Bring to the boil and reduce heat to a simmer. Cook covered for approx. 15 minutes or until grains are tender. Stir in milk according to whether you like your porridge thick or thin.

Serve immediately with macadamias, compote, ricotta and honey.