Over the past few years, we’ve sampled some mighty fine gelato. There are many great gelaterias around that produce superb artisan-made gelati and sorbetti. Occasionally however we come across a gelateria that has something extra special. And on a quick trip to Sydney just before Christmas, we found Cow and the Moon.
Established in Enmore in 2010, this family-run gelateria has a long history of gelato excellence, culminating in winning the 2014 Gelato World Tour in Rimini, Italy. For many years, there was just the one Enmore location, however in April 2023, a second Cow and the Moon launched in Wollongong.
Cow and the Moon opens early each morning for coffee and cake – but you need to wait until about 10am before the day’s gelato starts to appear, freshly made each morning in small batches from high quality local and imported ingredients. There are around 70-80 flavours in Cow and the Moon’s repertoire, with a couple of dozen flavours appearing on each day’s menu, including dairy and non-dairy options.
It’s a cosy welcoming spot, ideal for lingering over a gelato or coffee. Exposed brick walls, cabinets with some luscious cakes, handwritten blackboard menus, a few tables and chairs inside as well as outside on the footpath. But don’t count on scoring a table – in peak times long queues form outside, stretching along Enmore Road.
The gelato is served in cups, cones or packs to take away. Gelato shakes, coffee, teas and those aforesaid luscious cakes are also available.
Of course, I had to try Cow and the Moon’s prize-winning (and most popular) flavour – mandorla affogato gelato. I’m not normally a fan of coffee gelato, but this is a truly awesome experience. It’s so much more than just coffee, with a gorgeous flavour depth delivered by the combination of its various elements. Madagascan vanilla base, subtly enhanced with citrus peel, swirled through with single origin espresso, salted caramel sauce and roasted caramelised almonds. Loved it.
I paired it with a silky smooth mixed berry sorbetto, which was a lovely fruity complement to the affogato.
A spritz of balsamic is known to enhance the flavour of fresh strawberries – Benny gave Cow and the Moon’s strawberry and balsamic gelato a big thumbs up for its sweet / acid contrast. He paired this with roasted coconut gelato – another great match.
We were very kindly offered a sample of Christmas pudding gelato, which was fresh from the churner. It’s a rich concoction of spices, soaked fruit and candied ginger – we reckon it is easily the equal of the mandorla affogato! But it’s only available for three weeks of the year, so you’ll have to wait until next Christmas to taste it.
Outstanding flavours, perfect textures, generous servings and exceptional service. Cow and the Moon is a clear stand-out amongst a field of very high quality gelaterie – thoroughly deserving of a Gelido golden cone for gelato excellence!
Many thanks to Sam and Wendy – we’ll definitely return next time we visit Sydney!
Cow and the Moon
181 Enmore Road
Enmore NSW 2042
T: 0423 660 198
W: www.cowandthemoon.com.au
