Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 200g quinoa, well washed and rinsed

  • 500g yoghurt whey

  • 50g caster sugar

  • 100g hung yogurt

  • 1 tsp cumin seeds, toasted and ground

  • 1/2 lemon, zest microplaned

  • 500ml tub Myrtleford buttermilk ice cream


  • 1.

    Soak the washed quinoa in cold water for half an hour.

  • 2.

    Drain and place in a heavy-bottomed saucepan with the yoghurt whey and bring to a gentle boil over a medium heat.

  • 3.

    Reduce the heat and simmer gently. Stir frequently for around 15 minutes or until the quinoa is cooked and the liquid has almost evaporated.

  • 4.

    Remove the pan from the heat and stir in the sugar and the hung yoghurt until fully incorporated. You will now have a thick and glossy sauce.

  • To Serve:

  • 1.

    Divide the mix into four warmed shallow bowls and tap the bottom of the bowl to allow the pudding to flatten and spread naturally.

  • 2.

    Finish the dish with a sprinkle of ground cumin, fresh lemon zest and a scoop of ice cream.

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