The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Gelo di anguria

This is a Sicilian dessert that is traditionally served studded with seed-shaped pieces of bitter chocolate. We've opted to serve different garnishes on top.

You'll need

550 gm watermelon flesh, coarsely chopped 70 gm caster sugar 30 gm (¼ cup) cornflour 1-2 tsp rosewater, or to taste ¼ tsp ground cinnamon, plus extra to serve To serve: shaved cedro and slivered pistachios (optional)


  • 01
  • Process watermelon in a food processor until smooth, pass through a coarse sieve to yield 375ml juice and set aside.
  • 02
  • Combine sugar and cornflour in a saucepan, add enough watermelon juice to mix to a smooth paste. Add remaining juice and stir continuously over medium heat until mixture thickens and comes to the boil (7-8 minutes). Remove from heat, stir in rosewater and cinnamon, divide among four bowls and refrigerate until set (30-40 minutes). Serve scattered with cinnamon, shaved cedro and slivered pistachios.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Feb 2009

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.