Strolling along Wellington’s harbourside on a great day is just magic. Sunshine, gentle breeze across the water. That seaside air calls out for some gelati and at the waterfront, tucked into the back of the TSB Bank Arena, is Kaffee Eis.
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The secret of truly great gelati: make it fresh every day on-site in small batches. No pastes, no additives, just all-natural ingredients. This is the ethos behind Pidapipó, one of our favourite artisan gelaterie in Melbourne. And last year it opened a new outlet in Degraves Street.
Pidapipó started off in Lygon Street (of course), with a second outlet in Windsor, where we have enjoyed more than just a few gelati over the past couple of years.
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Joyce, the chef at Paradise Gelato, knows her stuff. She studied at the Gelato University in Italy (yes, it does exist!) and then spent a year as a dessert chef in Paris. And the end product – fantastic. Super intense flavours created from all-natural ingredients by a skilled artisan maker.
Over the few short months since it opened in October 2018, we’ve been hearing glowing reports about Paradise from Jonah. Particularly about the gelateria’s signature flavour, kalamansi – a citrus fruit popular in South-East Asia.
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At the end of a very long day, we were looking forward to unwind over some gelati. And Bononia – a charming dessert café in North Adelaide’s Melbourne Street – was ideal for an after-dinner treat.
It’s a happy place, with friendly staff. At night-time, strips of purple fairy lights add a touch of sparkle to the interior.
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We’re huge fans of Northcote’s Il Melograno – gorgeous food, just like nonna makes… if we had a Sicilian nonna! Il Melograno’s gelati used to be produced in-house, but in February 2018 the gelati making part of the enterprise shifted to Fitzroy, and became Gelato Compá.
The tiny gelateria’s signature blue and red give bright pops of colour in the sleek concrete interior. Half a dozen stools line up at the window-side bench. It’s a perfect spot for chatting with the friendly servers while quaffing an affogato.
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Jim, the owner of Adelaide’s Ecco Gelato, is passionate about gelati. In particular, he is passionate about top quality gelati. And how can you recognise good gelati? It is made each day from fresh milk, using premium ingredients. It is churned in the proper machine to give the wonderful elastic texture of traditional Italian gelati. And it is stored at the right temperature to keep it in top condition.
The second best part about our gelati travels – the best is, obviously, eating lots of gelati – is chatting with and learning from artisan makers like Jim. And while we enjoyed our discussion, the proof is in the gelati. Ecco Gelato’s is outstanding.
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