The traditional scoop (or three) of gelato into a cone or a cup does not give a lot of opportunity for artistic expression. Auckland-based Giapo is one of a new breed of gelaterie that are taking gelato to a whole new level. Is this simply style over substance? Or does the eating experience justify the extra effort? Read on… Continue Reading
The word was out on social media: mandarin sorbet was back on the menu at Davey Mac’s! One of the best gelatos we have ever tasted, we wasted no time in scooting down to Black Rock, picking up another mandarin fan along the way.
It was a glorious day, reminding us that summer is not far away. And Black Rock is a great spot for an artisan gelateria. Life can’t get much better than strolling down to the beach on a sunny day, enjoying a gelato along the way. It’s the simple pleasures… Continue Reading
Gelato Messina is undoubtedly a star of the Australian gelato world. From modest beginnings in Darlinghurst in 2002, there are now 11 Gelato Messina stores across Sydney and three in Melbourne, as well as outlets in Brisbane, the Gold Coast and the United States.
Gelato Messina makes great gelato, with a huge variety of traditional-style gelato on its regular menu, including both dairy and non-dairy options. But many Messina fans like to seek out the weekly specials. These specials are typically wacky over-the-top indulgences, often with equally wacky names. The specials are available for only seven days (or until sold out), but may return after a few months. Continue Reading
Up at the top end of town in Spring Street is a little scoop of gelato heaven. At Gelateria Primavera a combination of traditional techniques and innovative flavours produces some of the best gelato anywhere in Melbourne.
Close by the Princess Theatre, Gelateria Primavera is at the entrance of the Spring Street Grocer, a fine food store with an impressive cheese cellar.
Inside the gelateria a sweep of terrazzo leads to the gleaming marble counter and its rows of lidded pozzetti. The gelato is made fresh onsite each day. No additives, just natural ingredients and seasonal fruit, so the old-style pozzetti containers are used to keep the gelato fresh by reducing its exposure to the air. Continue Reading
On a midwinter visit to Wellington I was keen to try the highly recommended Gelissimo. Even despite an icy southerly gale bringing some of the worst weather seen all winter. However I was well prepared for the chilly weather, so once wrapped up in my coat and scarf I headed out to tackle the elements.
I like Wellington. The harbour setting is spectacular. There are great cafés and restaurants. The botanical gardens have glow worms. And Te Papa, the national museum, is always worth visiting.
Gelissimo, my gelato destination, is on the waterfront, close by Te Papa. It’s a brilliant location in summer, but when I visited it was blustery, grey and bitterly cold. No-one was sitting at Gelissimo’s outside tables. Even though it was the middle of the school holidays, the crowds weren’t venturing far from the warmth of Te Papa. Continue Reading
Update: Tutto Bene has closed.
Tutto Bene, or “everything is good”, is an apt description of the meals we have eaten at this Southbank restaurant over the years. We have particularly fond memories of its risotto and I still have blissful dreams about breakfasting on its cornetti ripieni – Italian croissant – filled with funghi misti and stracchiatella.
Tutto Bene makes everything in-house from fresh produce – even baking its own sourdough bread. And naturally that also includes its gelato, which is a key element in some of the restaurant’s dolci (desserts). If you aren’t dining in you can purchase Tutto Bene’s gelato from its gelato counter – one, two or three flavours in cups or cones, or one litre containers to take away. Continue Reading