Wally & Fletcher had only been open for two weeks, but it clearly wasn’t the first time the two friendly servers had been asked the question: “who is Wally and who is Fletcher?”
Dominating the gelateria is a bright splashy mural extending the length of one wall – reminiscent of my schoolday experiments with paper marbling. There are seats inside, as well as in front – the shopfront is set back from the footpath, so the outside tables are well clear of the road. Much better than being on the footpath. Continue Reading
The 400 Gradi pizza empire, champion of authentic Napoletana pizza, also does fantastic gelati at its Zero Gradi gelateria. Established in early 2016, Zero Gradi is just a couple of doors away from its parent’s Brunswick East flagship restaurant.
Zero Gradi’s spacious interior is sleek and modern – cool grey with pale timber and green accents. But in contrast to the slightly austere surroundings we have always had a warm welcome (yes, we have visited Zero Gradi several times!). Continue Reading
Just a short stroll away from the art deco marvel of Yarraville’s Sun Theatre is a modest little gelateria, Hello Gelo.
No flashy designer fitout. A couple of seats outside on the footpath, a few more inside. A wall festooned with posters for upcoming gigs. Lots of bright orange. Continue Reading
October 2018 update: Gelocchio in Carlton has closed – we will miss its wonderful gelato! But Gelocchio Cairns is still open. Definitely one to check out when visiting Far North Queensland!
The iconic children’s character of Pinocchio is the inspiration for this Lygon Street gelateria. Gelato + Pinocchio = Gelocchio. This theme continues throughout, from the spectacular mural – by Melbourne artist Hayden Dewar – through to dozens of small wooden Pinocchio figures arrayed along the shelves.
Opening in mid 2017, Gelocchio makes all its gelati in the kitchen at the rear of the store. The owners, Valeria and Renzo, are passionate about producing gelato the old-fashioned way, using raw ingredients – real fruit and nuts – and no additives. This is a true test for gelato chefs. Creating a consistent quality product is a greater challenge as the chef must adapt the mix in response to variation in the natural ingredients. And as natural gelato only has a short shelf life it must be made in small batches so that it is always fresh.
And the result? An explosion of intense flavour, and some of the best gelato in Melbourne. Continue Reading
I love the whole 1950s vibe of TuttiFrutti. Hot pink and lime green – now that’s a colour combination you can’t ignore. Vintage knick-knacks. Neon ice cream sign. And the mural of the gorgeous 1950s pin up girl.
It had been almost two years since I last visited TuttiFrutti. That was on a hot day at the height of summer and the queue for gelato stretched along the street outside. TuttiFrutti was very, very popular. Continue Reading
Two days, one night in Sydney. Could I squeeze in a visit to an artisan gelateria? Absolutely. And I found the ideal place. RivaReno.
Founded in 2004 in Bologna, RivaReno now has gelaterie across Italy, and has expanded to Australia, Malta and Spain. My expectations were high. RivaReno has some prestigious awards, including “Migliore gelateria d’Italia” (best gelateria in Italy) in 2008 from the Golosaria association and “Maestri del Gusto” (Masters of Taste) from the Slow Food organisation.
So how did RivaReno earn such accolades? It starts with the basics – natural ingredients with no artificial flavourings, colourings or preservatives. The ingredients come from top quality sources: hazelnuts and pistachios from Italy, Arabica coffee beans, real vanilla from Madagascar. Continue Reading