1/2 seedless watermelon
125g Yarra Valley Persian fetta, plus 2 tablespoons of the marinating oil
4-5 drops of rosewater
20 jumbo green olives
120g sunflower shoots or snowpea sprouts
6 mint leaves, sliced thinly
Extra virgin olive oil
Freshly ground black pepper
1 lemon, juiced
2 kg ripe tomatoes
31/2 gelatine leaves
Coarsely puree tomatoesand place in a jelly bag or double layer of muslin. Refigerate overnight in a large sieve placed over a pot to catch the juices. Do not disturb at any point.
Soak the gelatine in cold water until softened. Measure 600ml of the tomato liquid; disguard any remaining.
Heat one third of the liquid until hot. Squeeze water from gelatine; add to hot liquid and stir until dissolved.
Mix with remaining liquid. Chill in a deep container for at least 6 hours. Cut 20 perfect 1.5cm cubes of watermelon.
Whip fetta, gradually pour in 2 tablespoons of olive oil and whip until fluffy.
On each plate arrange 5 pieces of watermelon. Sprinkle with a few drops of rosewater. Place and olive between each of the outside pieces of watermelon.
Place a desertspoon of the whipped fetta on top, then cover with sunflower shoots and mint.
Season with a little olive oil, pepper and lemon juice. Just before serving, dip a desertspoon into hot water.Take a spoonful of the jelly and carefully invert on top of the shoots.
Mix & Max
Go for a good, off-dry gewurtraminer with this dish: the wine should echo perfectly the aromatic tropical fruit and rosewater flavours, as well as the tart sweetness of the jelly.
Taken from: The Weekend Australian Magazine
April 2-3 2005