How to make Tokyo’s coolest dessert

13 October, 2017 by Madeline Woolway

Welcome summer with kakigori, a Japanese take on the shaved ice desserts found across Asia. The shaving technique creates ice with a fluffy texture — more like freshly fallen snow than a snow cone. To bring the popular dessert to Australia, Devon Café’s executive chef Zachary Tan flew an ice shaving machine back from Penang, Malaysia, before creating a range of flavours using natural ingredients.

In this masterclass Tan shaves frozen watermelon before topping it with house-made ice cream, strawberries, rose petals and watermelon syrup to create a simple but delicious summer dish.

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Alongside other variations, the watermelon, rose and strawberry kakigori will be on offer for the month of October at Devon Café’s Surry Hills location.

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