Someone, somewhere must be doing a roaring trade in gelato carts. They seem to be everywhere, at special events as well as more permanent installations. Just like at Chadstone, where St Kilda’s 7apples has a cart.
Every time we visit Chadstone, the shopping centre seems bigger than ever. The dining options are definitely improving. And we appreciate the option of decent artisan gelato for a break while shopping. Continue Reading
The show-stopping array of gorgeous cakes – with glossy mirror glazes and wisps of gold leaf – transfixes everyone that enters Bibelot. It is a glowing tribute to high-end classic French patisserie, but with a modern twist.
If you can resist eating such perfection, the cakes would not look out of place as decorative elements in a stylish interior design. Which means that “bibelot” – the French word for an ornament or trinket – is a fitting name for this dessert café. Continue Reading
Our previous visit to 1565 was on a beautiful hot summer’s day – perfect for enjoying great gelati. Eighteen months later, it was cold, bleak and wintry. Brrrr. But Benny and I eat gelati all year round – rain, hail or shine – so a chilly day did not put us off. Continue Reading
We love the original Piccolina gelateria in Hawthorn – we’ve been regular visitors ever since it opened. Outstanding gelati, including what Benny claims is the best coconut gelato in Melbourne.
So a visit to Piccolina’s new flagship gelateria was long overdue. Opened in October 2017, the Collingwood gelateria is enormous, much larger than the tiny Hawthorn store, and now makes all the gelati for both stores. Continue Reading
Leaving for a three-week winter holiday in South Australia, we were not surprised to be presented with a list of gelaterie to check out. And told if we visited only one, it absolutely had to be Adelaide’s award winning 48 Flavours.
Decorated in gelato-themed colours, the open-fronted shop is just a stone’s throw from the Adelaide Central Market, in the middle of Adelaide’s dining hot-spot. 48 Flavours’ signature logo is made up of 48 brightly coloured discs – and there were indeed 48 flavours in display, in two large cabinets. Continue Reading
There is something magical about using liquid nitrogen to make gelato or ice cream. I’ve seen it demonstrated – plumes of vapour and, just moments later, icy delights. The science is very simple – liquid nitrogen is really, really, really cold, so anything that comes in contact will freeze really, really, really quickly. A couple of minutes and a lot of beating later – gelato!
But how does it compare with traditional gelato? Time to find out at Dex2rose, the home of artisan-nitro desserts. Continue Reading