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Macadamias are a natural fit for ice cream and gelato, thanks to their creamy flavour and unique soft crunch — and they proved to be a medal-winning ingredient at the recent Gelato World Cup China Selection, held at SIGEP China 2025 in Shenzhen.

Contestants showcased incredible skill and innovation as they competed to represent China at the Gelato World Cup and Junior Pastry World Cup 2026 in Italy.

Australian Macadamias was proud to sponsor the event as a silver partner, and we were excited to see how these talented artisans might use macadamias in their creations. The results exceeded expectations: both the gold and silver medal-winning entries featured Australian macadamias.

The gold medal went to Qiya Wang for her Roasted Australian Macadamia Milk Chocolate Praline with Yuzu White Chocolate Ganache, where macadamias were a key element, prized for their distinctive aroma and golden hue when roasted. The silver medal was awarded to Xiaohuang Chen for Summer Passion, where a single whole Australian macadamia served as an elegant garnish, adding visual appeal and a delightful crunch.

With consumers increasingly seeking elevated, premium experiences, the combination of macadamias and gelato delivers exactly that. It’s fantastic to see some of China’s best gelato makers discovering the potential of Australia’s native nut. We wish the China team every success at the Gelato World Cup and Junior Pastry World Cup 2026 in January.