Feeling the heat? Make this Watermelon Jelly with Macadamia Milk and Strawberries »

from The Natural Cook by Matt Stone

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<i>The Natural Cook - Maximum Taste, Zero Waste</i> by Matt Stone

The Natural Cook - Maximum Taste, Zero Waste by Matt Stone [©Murdoch Books]

Watermelon Jelly, Macadamia Milk and Strawberries from <i>The Natural Cook</i> by Matt Stone


The Natural Cook  Maximum Taste, Zero Waste by Matt Stone is all about the new food revolution. It's being kind to the planet, giving your body good food and nourishing your soul at the same time.

In this recipe, Matt whips up a delicous dessert, perfect for summer entertaining!

Matt says:

"I love fruit and jelly. It’s one of those classic dessert combinations that works so well. There’s the wonderful coolness and appealing textures as well as big flavours that pack a punch. Here, the macadamia milk gives some weight and body to the dessert, playing the same role as cream without the heaviness."

Ingredients (serves 6)

  • 1 kg (2 lb 4 oz) watermelon, skin removed
  • 3 titanium-strength gelatine sheets or 1½ teaspoons powdered gelatine
  • iced water
  • 40 ml (1¼ floz) lime juice (about 1 large lime), plus finely grated zest
  • 1 tablespoon caster (superfine) sugar
  • 250 g (9 oz) strawberries, hulled and sliced into discs
  • edible flowers (optional)

Note: you’ll find gelatine sheets in some supermarkets. If you can’t get your hands on them, replace with powdered gelatine and follow the packet directions. Xanthan gum (below) can be found in the health-food section of supermarkets.

Ingredients  Macadamia Milk

  • 155 g (5½ oz/1 cup) macadamia nuts
  • 500 ml (17 floz/2 cups) milk
  • 1 tablespoon raw honey
  • 1 teaspoon xanthan gum


Method  Watermelon Jelly:

Start by taking 750 g (1lb 10oz) of the watermelon and juicing it in a food processor or juicer. Strain the juice through a fine sieve, using some elbow grease to squeeze any remaining juice out of the pulp.

The remaining 250 g (9oz) will be used when you serve the dessert, so store it somewhere out of harm’s way.

If using gelatine sheets, soak them in a bowl of iced water for 5–10 minutes until they bloom (hydrate and expand).

Meanwhile, add the lime juice and zest to the watermelon juice and combine. Put 200 ml (7 floz) of the juice mixture into a small saucepan and place over medium heat. Add the sugar and stir until dissolved. Once the juice begins to warm (but not boil), add the bloomed gelatine, squeezing out any extra liquid first (or add powdered gelatine here, if using). Stir until dissolved.

Remove from the heat and stir in the remaining juice mixture. Pour into a small container and place in the fridge.

Method – Macadamia Milk

Preheat the oven to 160°C (320°F). Spread the macadamia nuts out on a baking tray and roast in the oven for 8 minutes or until golden.

Set the nuts aside to cool, then place the cooled nuts, milk and honey in a food processor. Blend until the milk becomes smooth, then add the xanthan gum and blend until thickened, place in a container and refrigerate. This can be made in advance and will last in the fridge for 3-4 days.

To serve:

Use a tablespoon to scoop out some jelly and place in a bowl. There’s no need to cut these out perfectly; simple blobs will do.

Next, scoop out small balls of watermelon flesh and dot around the plate.

Pour the macadamia milk around the jelly and place the strawberries on and around the jelly.

Sprinkle with some edible flowers, if using, for a decorative touch.


This recipe is from The Natural Cook – Maximum Taste, Zero Waste by Matt Stone and is reproduced with the kind permission of the publisher, Murdoch Books (Sydney, NSW; Aug 2016, HC, 240pp) It retails in Australia for RRP A$39.95.

The book is available nationally and also direct from the publisher »

Read more in the media release  »

Check out our review of The Natural Cook  »

See links below for further recipes from The Natural Cook by Matt Stone.


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November 30th, 2016
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