To see how the locals really eat, visit a market. And Preston Market is a perfect example. Fruit and vegetables, meat and fish, cheeses and cakes, it has everything anyone would want. Including a lovely little gelateria, Allora Gelato.
Relaxing with a gelato is a great break from the hurly-burly of the market. And the benches just outside Allora provide a welcome spot for a brief respite. Continue Reading
Attention to every detail. Now that’s the hallmark of a true artisan. In the case of gelato, artisan makers craft their product from raw natural ingredients, fine tuning the base and flavours, guided by their deep knowledge of food chemistry to turn milk and sugar, fruit and nuts into the treat we love.
Max from Brighton’s Little Sky Gelato is such an artisan. He makes his gelati on-site, fresh each day from quality all-natural ingredients. Victorian milk from Schultz Organic Dairy and Gippsland Jersey cream. Free range eggs. Fresh seasonal fruits. Fair trade products – including chocolate and vanilla. Definitely no pre-mixes, preservatives, artificial colours or artificial flavours. And storing the gelati in shiny lidded pozzetti, to retain freshness and flavour. Continue Reading
We love catching up with the news from our gelato friends. And the big news from the lovely Jaz at Geloso Gelateria is her latest flavour: salted pistachio gelato.
The Queen Victoria Market is a superb location for this family-run gelateria, backed by four generations of Sicilian gelato-makers. Early each morning Jaz checks out the market stalls for the best seasonal produce. Anything at the peak of ripeness – mangos, strawberries, watermelon, whatever looks good on the day – is turned into gelati, all made daily on-site in small batches. Continue Reading
Gentrification of Highett is afoot, as new cafés and restaurants add to the village atmosphere along Highett Road. And now Highett is also the home of one of our favourite gelaterie – Fresko Gelato & Waffle House. Continue Reading
The charming Maurizio from Buonissimo is a man on a mission. His goal: to teach Melburnians how to recognise and appreciate true artisan gelati. Gelati made in small batches using traditional Italian recipes. Just like you would find at the very best gelaterie in Italy. Continue Reading
2020 has been a year for developing our social consciences and getting back to basics. Growing vegetables, baking banana bread, swapping produce with our neighbours and supporting our local communities and businesses. Attitudes and activities that complement the Happy Eats Gelato philosophy. Continue Reading