Break the Ice Pole / by Cam

Our February Kitschen Ckaos recipe is Watermelon Yoghurt Ice Poles. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Watermelon Yoghurt Ice Poles
Icy poles are not just for kids anymore, these divine adult icy pops challenge everything you know about the sticky sweet icy poles of your childhood, with a fresh flavour that will have you licking and slurping as many as you can get your hands on. No accompaniment required, just give in to your inner child and lick the melted icy pop off your fingers!

Makes 12

1 cup natural yogurt
1-2 tablespoons caster sugar
500g watermelon
2 tablespoons lime juice
2 tablespoons caster sugar

Combine yoghurt and sugar. Spoon mixture into the base of 12 x 1/3 cup (90ml) capacity icy pole moulds. Freeze for 1 hour or until just set. Insert icy pole sticks and allow to freeze for a further 1 hour. Process watermelon, lime juice and sugar until smooth. Pour over set yogurt and freeze for a further 4 hours or until set. Invert icy poles and serve.

Laura recently attended the 2016 Sugar Mountain Festival, an annual single-day festival in Melbourne showcasing the best in contemporary music, visual art and new media, focusing on the natural meeting points between different mediums. Above all, Sugar Mountain is a place for creativity to be absorbed and celebrated.


After a full day at Sugar Mountain, Laura needed to make a quick escape to recover with some of her uni mates down at Phillip Island. (Unconfirmed reports mentioned witness protection, but we can neither confirm nor deny!).