Try this dish created by Frank Camorra of MoVida Restaurant.


  • 2.5 litres of milk

  • Zest of 2 lemons, cut into large strips

  • 2 cinnamon sticks

  • 4 mint sprigs, plus extra sprigs to serve

  • 750g caster sugar

  • 60 ml anis liqueur

  • 200g two-day-old bread, crusts removed

  • 1 honeydew melon

  • Olive oil, for deep frying

  • 5 eggs, lightly beaten

  • Ground cinnamon, to sprinkle


  • 1.

    Place the milk, lemon zest, cinnamon sticks, mint, sugar and anis in a large heavy-based saucepan and stir over medium heat until the sugar has dissolved. Simmer for 30 minutes, then remove from heat and leave to cool. Strain, the measure out 1 litre milk and refrigerate until chilled.

  • 2.

    Pour remaining milk into a bowl. Break the bread into rough chunks and 4cm in size and soak in the milk for 2 – 3 minutes.

  • 3.

    Cut the melon in half, then scoop out and discard the seeds. Using a melon baller or small spoon, scoop out balls or round shapes, placing them in a bowl. Cover and refrigerate until needed.

  • 4.

    Heat the olive oil in a deep-fryer or large heavy-based saucepan to 190 degrees celsius, or until a cube of bread dropped into the oil browns in 10 seconds.

  • 5.

    Carefully lift the bread out of the milk one piece at a time and dip them in the beaten egg, allowing the excess to drain off. Deep-fry the bread chunks for one minute, or until golden, turning several times. Drain on paper towel and repeat with remaining bread chunks and beaten egg.

  • 6.

    Place the warm bread dumplings and melon balls in chilled bowls. Pour the reserved chilled milk over and serve scattered with a few torn mint leaves and a sprinkling of ground cinnamon.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1099kj
  • Fat Total 30g
  • Saturated Fat 11g
  • Protein 23g
  • Carbohydrate 187g
  • Sugar 167g
  • Sodium 438mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Head to Footscray Life’s website to check out Frank and Adam’s exclusive recipes – recreate these delicious dishes for yourself at home, using the top quality ingredients available at Footscray and Little Saigon Markets. 

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