Buonissimo, Forest Hill

The charming Maurizio from Buonissimo is a man on a mission. His goal: to teach Melburnians how to recognise and appreciate true artisan gelati. Gelati made in small batches using traditional Italian recipes. Just like you would find at the very best gelaterie in Italy. Continue Reading

Happy Eats Gelato, Ascot Vale

2020 has been a year for developing our social consciences and getting back to basics. Growing vegetables, baking banana bread, swapping produce with our neighbours and supporting our local communities and businesses. Attitudes and activities that complement the Happy Eats Gelato philosophy. Continue Reading

Lipari Gelato Bar, Thornbury

Our first week post lockdown – and the happy discovery of a new (for us) gelateria where the gelatieri are just as passionate about making gelati as we are in eating it! The months of lockdown have been rough for everyone, but Thornbury’s Lipari Gelato Bar is back scooping again. Continue Reading

La Dolce Vita, Victoria, Mahé, Seychelles

The Seychelles is a beautiful place. Lush tropical islands in a turquoise sea. White sandy beaches. Friendly locals.

But post-COVID travel will be some way away for us Melburnians. So our thoughts have been straying to past exploits. Like my trip to the Seychelles last year. Continue Reading

Island Gelato Company, Newmarket, New Zealand

Waiheke Island is a gorgeous spot. Just a short ferry ride away from central Auckland, the island is known for its beautiful beaches and is a great destination for food and wine. Waiheke is also the original home of the Island Gelato Company.

For us Melbournians, deep into our second coronavirus lockdown, Waiheke may as well be on the moon. So stuck at home, there’s plenty of hours to reminisce about a time – was it only a few months ago? – when I travelled over to Aotearoa, the Land of the Long White Cloud. And the gelati I enjoyed there. Continue Reading

That’s Amore, Thomastown

We adore the wonderful Italian cheeses from That’s Amore. Luxuriant burrata. Plump bocconcini. Its creamy ricotta and mascarpone are my go-to cheeses for cakes and desserts, making a tangy ciambellone (lemon and ricotta ring cake) or Nigella’s mascarpone-rich Anglo-Italian trifle (a regular request for our family Christmases). Continue Reading