Bibelot by Chez Dré opens tomorrow!

Gastrology bloggers dined courtesy of Bibelot.

Located at the Coventry Street-entrance to Chez Dré, Bibelot is an opulent destination for all things sweet; an artisanal patisserie, gelateria, coffee bar, chocolate shop, high tea salon and a library of coffee table books for any dessert aficionado. Good news is, they open tomorrow!

Presented by the creative team behind Chez Dré, Bibelot houses a retail space of beautifully packaged and crafted gourmet gifts; from chocolate bars to enrobed fruit and nuts, decadent biscuits, locally sourced honey as well as specialty coffee and teas. 

We were wow-ed by Bibelot’s wide range of petits gâteaux, bonbons, macarons and delicate biscuits. Paying homage to classic French patisserie, each mouthful showcased a combination of high quality ingredients, delicate flavours, artisanship and attention to detail. 

Their gelato is also worth a mention... hint: try their pistachio flavour!

Staying true to Bibelot’s European roots, the space designed by Melbourne’s Breathe Architecture boasts an elaborate interior of custom mosaics with art deco influences. From the beautifully crafted recycled timber floors, to the large scale custom designed mosaic wall, every detail of the fit out is representative of the brand ethos – intricacy, opulence and carefully handcrafted creations. 

A luxury European-inspired dessert boutique, Bibelot is the perfect addition to the food scene and boutique streetscape of South Melbourne. 

Location: 287 Coventry St  South Melbourne
Link: http://bibelot.com.au/
Cuisine: Dessert, Gelato

Dex2rose Nitrogen Gelato

Gastrology bloggers dined courtesy of Dex2rose.

Dex2rose is a welcome addition to Melbourne’s frozen desserts scene.

Specialising in premium made to order gelato (using liquid nitrogen), the café sets itself apart from the existing plethora of take-away gelato/ice-cream vendors by offering (as well as encouraging) patrons to chill out at the venue with their delicious coffee and cold pressed juices and soon to be introduced pastries. 

Their menu changes every fortnight and features interesting flavours combinations not available anywhere else.

Whilst cold drip coffee has become a staple in the Melbourne coffee scene, Dex2rose have gone several steps further with an Australian first - nitro brew infused with apple and cinnamon. The end result is a complex, smooth, full-bodied brew with a bright juiciness, low acidity and caramel finish.

Honey Stash

The Honey Stash was our favourite flavour. Made from top quality Italian ingredients, this Pistachio and Honey gelato surprises with hidden honeyed nut clusters. Topped with a light fresh Raspberry cream, this gelato was to die for. 

Left: Lazy Dinner (Sage, Burnt butter & Caramel)

Right: It's a Match-AH (Matcha, crunchy peanut powder)

Pink Flamingo (Peach & Rose Moscato)

Another favourite was the Pink Flamingo. A vegan, dairy-free and gluten-free wonder, this peach and rose moscato sorbet was the perfect treat for a steaming hot Melbourne summer day. We loved the refreshing flavour of the sorbet which combined beautifully with the airy coconut cream which boasted just the right hint of rosewater.

Using a time-old technique of churning ice cream with liquid nitrogen, the result is cool, smooth ice cream in interesting flavours like Lazy Dinner (Sage, burnt butter & Caramel) and Rockkaido (Rock melon & Hokkaido Milk Tea powder).

Location: Access Through Racing Club Lane 377 Little Bourke St  Melbourne,

Phone: 03 9078 0784

Link: http://www.dex2rose.com.au/

Cuisine: Ice Cream/Gelato

Pidapipó Gelateria opens permanent store, just in time for summer

Gastrology bloggers dined courtesy of Pidapipó.

Lovers of gelato have much to celebrate this summer as Pidapopo has opened its new store on Lygon Street – and this time, the store is permanent.

The brainchild of owner and chef Lisa Valmorbida, Pidapipo has quickly built up a reputation for offering fresh, delicious gelato produced in the authentic Italian way.

After studying the art of Gelato at the Carpigiani Gelato University, Lisa returned to Australia to share her moreish creations with the people of Melbourne in a store named after a game she played with her nonno as a child.

Each gelato flavour is made from scratch every day from the highest quality Italian and local ingredients resulting in a fantastic final product. All of the flavours we sampled exhibited impressive purity of flavour. The subtlety and delicacy of flavours such as the Fior Di Latte and the Ricotta gelato were particularly impressive and set Pidapipo apart from its competitors. We were also impressed by the perfect level of sweetness across all flavours - a very welcome contrast from some of the over sweetened gelatos available elsewhere.

Pidapipo will be launching a seasonal range every 3 months to keep things fresh and, as we head into the festive season, we highly recommend indulging in a few scoops of the wonderfully decadent and complex Christmas pudding flavour. Another standout flavour was the pistachio gelato, made with pistachios from Bronte in Sicily.

Pidapipo is steadily building a cult following from lovers of authentic, artisan gelato – and for good reason. As the weather heats up, there is no better time to pop down to Lygon street to check out all of the delicious flavours on offer and welcome Pidapopo permanantly to Melbourne.


Location: 299 Lygon Street,  Carlton
Phone: 03 9347 4596
Link: http://pidapipo.com.au/
Cuisine: Dessert, Italian, Ice Cream/Gelato

Regional Italian dinner @ Gelobar

Gastrology bloggers dined courtesy of Gelobar.

One of Melbourne’s favourite gelataria, Gelobar proudly serves authentic Italian dishes at an affordable price.

The décor is warm and welcoming, it feels like stepping into the Scullino family's home for dinner. The menu boasts an array of traditional dishes that pay homage to rustic Italian cooking.

After 20 years, Gelobar still remains focused on three things - food, family and love. Apart from introducing Melbourne to the famous recipes of gelati, Gelobar now offers compelling authentic Italian fare (both sweet and savoury) to enjoy over coffee or a few glasses of wine amidst a vibrant and energetic atmosphere. 

We visited on a Thursday night, Gelobar’s regional Italian feast night and were treated to a delicious selection of rustic Italian food with plenty of soul.  

Our table was quickly adorned with an array of delightful starters. Among these, the battered calamari was our favourite.

The delicious ribbons of calamari were perfectly seasoned and featured ethereally light and crispy batter. 

Left: Capretto e patate - baby goat with potatoes in tomato sauce with black olives

Right: Green olives and potato spaghetti

Stocco e patate - cod fish with potatoes in tomato sauce with capers

and green olives

The mains were unpretentious, full of flavour and generous. The goat and cod fish mains were both traditional Southern Italian dishes that were available for the Thursday night Regional Italian dinner only and do not form part of Gelobar's regular menu.

The dolci menu is one not to be missed, bursting with a gorgeous selection of desserts featuring artisan style gelati and traditional Italian pastry including ricotta cheesecakes and cannoli.

Our evening at Gelobar concluded on a sweet note with a dessert plate of “spaghetti” gelato, ricotta cheesecake and a shot of Frangelico. The gelato, as expected was delicious. Texturally perfect with beautiful flavour combinations, the passion for artistic expression using quality ingredients can be tasted in their gelato. Each flavour was made with dedication and artisanship. The ricotta cheesecake was a charming Italian cake. The filling was beautifully smooth courtesy of being made using excellent ricotta and we loved the fact that it was not too sweet. The Frangelico was an indulgently sweet and heady way to cap off our night. 

We left with a selection of Gelobar’s delicious cakes to have at home.

At the end of the day, the food is but one reason to visit Gelobar. The Scullino family legacy is that they have created a warm, inviting, home away from home where you can enjoy rustic Italian food with friends. 

Location: 74 Lygon Street, Brunswick East

Phone: 03 9388 1419

Link: http://www.gelobar.com.au/

Cuisine: Desserts/Ice Cream, Breakfast/Brunch, Italian

There's a new kid on the block that's MELT[ing] the hearts of pizza lovers

Gastrology bloggers dined courtesy of MELT.

A new concept in fast-casual dining, MELT has opened just in time for winter.

A creation of Dan and Elise Gold, MELT uses an assembly line format that lets patrons order one of the menu’s classic pizzas or create one of their own, choosing from a wide selection of fresh, artisanal toppings. 

The generously sized personal pizzas are then sent to a blazing 400 degree hot stone oven, where dedicated pizza makers ensure that the thin-crust pizzas are “super-fast baked” in a scant 120 seconds. 

MELT’s fast-casual environment is comfortably hip with architectural notes inspired by fire and foundries such as the terracotta tiles which adorn parts of the bright walls and the hot stone oven, the centrepiece of the eatery. Borosilicate glass hanging vases provide a clever accent against the comfortable wooden furnishing.

We loved how the pizzas are freshly made in every sense of the word. Each pizza starts with a perfectly proofed dough ball and is pressed into a pizza base right before your eyes.

Custom pizza: Crushed tomato base, chicken & prawns, mixed mushrooms, goats cheese, garlic oil

Made from fresh produce, each element on our custom-made pizza was delicious. The house-made dough which was made from a recipe that does not utilise any oil, fat or sugar resulted in a pizza base which was light-as-air and crisp. We loved the use of this simple base which was the perfect canvas for the, meats, vegetables and sauce.

Classic pizza: Italian sausage - Free range Italian sausage, friarielli, fresh mozzarella, crushed tomato, extra virgin olive oil

The Italian sausage pizza was picture perfect in appearance and outstanding in taste. Layers of mozzarella were teamed with juicy crushed tomatoes and mellow friarielli leaves. Encircled with a puffy crisp crust, this pizza was superb.

Meatballs - Grass fed free range beef meatballs, spicy tomato sauce, fresh mozzarella, oven roasted capsicum, rocket

Superfood salad - Oven roasted sweet potato, beetroot, broccoli, red quinoa, white quinoa, red rice, pumpkin and sunflower seeds, almond flakes with a yoghurt and tahini dressing. 

The superfood salad was yet another highlight of our evening. We savoured every moreish morsel.

Gelato by 7 Apples

For dessert, a selection of gelato by 7 Apples are available to end your visit on a sweet note. One of Melbourne’s premium gelato stores, 7 Apples’ gelato and sorbets are made fresh daily using fresh ingredients. We loved both the salted caramel and hazelnut gelato we had. The salted caramel gelato which Elise described as “life changing” was velvety and decadently sweet while the hazelnut gelato was a well-made and refreshing classic.

Dan and Elise are on to a winner - unbelievably good pizzas, lightning fast, at affordable prices, what’s not to love?

Location: 171 Chapel Street, Windsor

Phone: 03 9533 7110

Link: www.melt.com.au or facebook

Cuisine: Pizza, Salad, Sandwiches/Subs

 

Carlton's top 3 frozen dessert venues | Win an ‘Ultimate Northside Experience’ | Win a $50 voucher from 400 Gradi

Gastrology have teamed up with hockingstuart to celebrate the inner-north suburbs of Melbourne (from North Melbourne, Carlton, Brunswick, Northcote and everything in between).

hockingstuart are on a mission to celebrate everything unique and wonderful about the north, including its amazing restaurants and food offering.

To celebrate the north, we have compiled a list of our top 3 favourite frozen dessert options (not in any order - they are equal favourites!) in wonderful Carlton.

1. Helados Jauja

Location: 254 Lygon Street, Carlton

Phone: 03 9041 2927

Link: http://www.heladosjauja.com.au/ 

Helados Jauja is winning Melbourne over one scoop at a time by serving delicious, authentic and unique artisan ice creams and sorbets - all meticulously handmade using real ingredients. That means no artificial flavouring, colouring, or gelatine.

Our favourites include the Mango sorbet, Durian (strictly for Durian lovers ONLY), Yerba Mate and the Walnut dulce de leche. 

Helados Jauja’s ice-cream is all about perfecting the basics. The quality ingredients matched with hard work means the results speak for themselves - texturely perfect ice creams with beautiful flavour combinations. The passion for artistic expression using quality ingredients can be tasted in their ice cream. Each flavour is made with love, dedication and artisanship.

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2. Yo-Chi

Location: 194 Faraday Street, Carlton

Phone: 03 9347 7130

Link: http://www.yochi.com.au/

Yo-Chi is a delicious frozen yogurt outlet that has now opened a new store in Carlton. Frozen yogurt has become increasingly popular and it is no surprise why - 98% fat-free with active cultures and probiotics, what’s not to love? 

Yo-Chi is all about self-service. All you do is: 

1. Select the yogurt of your choice and help yourself to as much or as little as you like. 
2. Head towards the counter where you can top your yogurt with fruit and a variety of other delicious toppings. 
3. Your yogurt and toppings are weighed and you are charged by weight (it costs $2.90 per 100 grams, regardless of which yogurt or toppings you choose). 

You get to choose exactly what goes into your yogurt, which means you can choose your favourite things in the proportions you like – brilliant!

There are more than 22 toppings to choose from, including gorgeous treats like halva, crumble and chocolate-covered goji berries. There are also non-dairy yogurts on offer which are great for those who are lactose-intolerant. 

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3. Pidapipó

Location: 222 Faraday Street Carlton, Melbourne

Phone: 0422 004 750

Link: http://pidapipo.com/

Pidapipó has a menu which boasts an array of exciting and delicious flavours including traditional flavours such as hazelnut, pistachio (our personal favourite), fior di latte and gianduja; and some other more interesting (and equally delicious) flavours like yuzu and vietnamese mint and pinacolada.

Pidapipó's  gelato's amazing texture and taste is testament to the perfectly balanced base that is used to make each flavour. 

Each element is meticulously measured, pasteurized on site and left to rest over night. In the cold of the fridge the ingredients bind, creating a distinctively smooth, dense texture. Finally, fresh fruit and raw ingredients are measured with precision to create unity and balance, just before being churned, frozen and served. 

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Win an ‘Ultimate Northside Experience’

hockingstuart is giving you an opportunity to win an ‘Ultimate Northside Experience’ valued at over $4,000 on their facebook page. This includes a dining pass for two to Cutler & Co and Moon Under Water, a private master class for five at Black Pearl, a 12 month full membership to all Yarra Leisure Centre facilities including Fitzroy Pool and gym, and two beautiful stools from Great Dane Furniture. The competition is running until the 1st week of May so be quick! Enter here.

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Win a $50 voucher from 400 Gradi

Gastrology has teamed up with hockingstuart to give away a $50 voucher from iconic pizzeria, 400 Gradi to one of our lucky readers!

How to enter 

All you have to do, is: 

• Follow us on twitter (if you have not already) 
• Send us an email answering “What is your favourite underrated inner-north* suburb restaurant and why?” 

The best entry, as judged by the Gastrology team, will win a $50 voucher from 400 Gradi.

The competition will run until 8:00pm Tuesday the 29th of April 2014 (winner to be announced on this post on Wednesday 30th of April 2014). 

The fine print: 

Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game is of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner.

*Carlton, Carlton North, Clifton Hill, North Melbourne, Parkville, Brunswick, Brunswick East, Brunswick West, Fairfield, Northcote, Thornbury, Westgarth

[30/04/2014] Announcement: Winner of the $50 voucher from 400 Gradi 

Thank you to everyone who entered!

The winner is…

Alannah K. M. with the following entry:

“My favourite underrated inner-north restaurant is Afghan Gallery in Fitzroy. The food served is authentic Middle Eastern cuisine which is always bursting with flavour. I love how it is always very easy to get a table and that it is BYO! Great for a banquet with friends or an intimate dinner with my boyfriend (with my favourite bottle of red). The service is great and they're always super friendly.” 

… Congratulations, the winner will be contacted via email.

Competition Now Closed. 

Pidapipó - Authentic Italian, artisanal gelato arrives on Faraday Street

Location: 222 Faraday Street Carlton, Melbourne

Phone: 0422 004 750

Link: http://pidapipo.com/

Cuisine: Gelato, Ice Cream

Overall Impression: 8.5/10

Local artist Esther Stewart, design agency Fabio Ongarato, interior designer Tamsin Johnson and English illustrator Emily Forgot have come together under gelato maker Lisa Valmorbida’s lead, to open her first test lab and store.

Gastrology bloggers were privileged to be invited to the launch of Pidapipó where we tasted some of their amazing gelato. The menu boasts an array of exciting and delicious flavours including traditional flavours such as hazelnut, pistachio (our personal favourite), fior di latte and gianduja; and some other more interesting (and equally delicious) flavours like yuzu and vietnamese mint and pinacolada.

Lisa Valmorbida

Pidapipó's  gelato's amazing texture and taste is testament to the perfectly balanced base that is used to make each flavour. 

Each element is meticulously measured, pasteurized on site and left to rest over night. In the cold of the fridge the ingredients bind, creating a distinctively smooth, dense texture. Finally, fresh fruit and raw ingredients are measured with precision to create unity and balance, just before being churned, frozen and served. 

Stored in the pozzetti protected from air, moisture and temperature changes, Lisa’s traditional method culminates in a taste that is sensational.

Watch out, N2 and Gelato Messina, you've got some serious competition. With delicious recipes that have been tried and tested, evolved and perfected, Pidapipó is a welcome addition to Melbourne's frozen dessert scene. 

Gastrology bloggers dined courtesy of Pidapipó. 

Upcoming Event: Gelato World Tour [25 to 27 October]

It’s time to get excited - Melbourne will be the next artisanal gelato capital!

The Gelato World Tour is a tour of artisan gelato, organized by Carpigiani Gelato University together with SIGEP. 

Carpigiani Gelato University

Their mission is to introduce high-quality artisan gelato culture to people worldwide and increase appreciation of this delicious dessert by recognising the excellence and creativity of thousands of artisans.

The 16 artisans that will compete in the Oceania stage of the “Gelato World Tour” have just been announced – all carefully selected by the Event’s President of the Technical Jury, Guy Grossi.

Artisans	Gelateria	Flavour
Donato Toce and Simone Panetta	Gelato Messina	Cremino
John Crowl	Cow and the Moon	Mandorla Affogato
Gianpaolo Grazioli	Giapo	Tiramisù
Anna Temellini and Domenico Lopresti	Gelatissimo	The Italian Immigrant
Andrea Scinardo Ratto	Brunetti Gelateria Artigianale	Italian Flavour
Gino Maniaci and Josephine Colombo	Vulcano Gelato	Vulcano
Mark Mariotti	7 Apples Gelato	Banana with Dulce de Leche
Diana Kontoprias	Frangipani Gelato	Pavlova Gelato
Tino Tonon	Gelato Amico	Pure Sicilian Pistachio
Costantino Limoncella	Il Gelato	Mascarpone and fig
Martino Piccolo	Art of Gelato	Rusty Chocolate
Voula Makrygiannakis	Cones Ice Cream Hawthorn	Pistacchio Crunch
Plamen Milanov	Caffè e Gelato Milany	Dark Chocolate
Dario D’Agostino and Vincenzo Praticò	Za’-Za’s Cucina Italiana	Za’-Za’s Revolution
Min Chai	N2 Extreme Gelato	Deconstructed Kaya Toast
George Pompei	Pompei’s	White Peach

The Technical Jury of the Oceania Stage of the Gelato World Tour comprise of:

• Guy Grossi: Australian chef, presenter and media personality
• Marco Maria Cerbo: Italian Consul General in Australia
• Abigail Dinan: Junior Lord Mayor of Melbourne
• Adam Liaw: cook, TV presenter and author; winner of Masterchef Australia 2010.
• Rita Elrich: food writer and consultant
• Larissa Dubecki: writer and food critic for Epicure
• George Biron: chef and journalist
• Sarah Baker: journalist for Italianiciuos

Join in the festivities and follow the stages of the Gelato World Tour by visiting their website www.gelatoworldtour.com.

Details:

When: October 25th-27^th [Friday: 12.30pm-9.30pm, Saturday: 11.00am-9.30pm, Sunday: 11.00am-7pm]

Where: Piazza Italia (Argyle Place South)

The world’s sweetest challenge will continue in Dubai, San Paulo, Shanghai, Austin and Berlin. the

10% of the proceeds will be donated to charity to a local association. 

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THE COMPLETE PROGRAM OF THE GELATO WORLD TOUR (October 25th-27th, 2013)

FRIDAY 12:30-9:30 pm; SATURDAY 11:00 am – 9.30 pm; SUNDAY 11:00 am – 7:00 pm

The Gelato Ticket can be purchased at the INFO POINT in the Gelato World Tour Village, in Piazza Italia on Argyle Place South ($10 for 5 tastes). With the “Gelato Ticket,” you can become part of the panel of judges to determine the World’s Best Gelato: each ticket counts as one vote for your favourite flavour and allows you to take part in the Taste & Win! contest (you could win an iPad 4 – complete rules & regulations can be downloaded at www.gelatoworldtour.com) Enter the INFO POINT to vote for your favourite flavour!

SPECIAL EVENTS:

FRIDAY
12:30 pm @Gelato World Tour Village
Official Inauguration of the Gelato World Tour – Oceania Stop
With the participation of the Organizers and the Main Partners of the Gelato World Tour and Melbourne’s Authorities

5:00 pm @Gelato University – Priority reserved for students of the University of Melbourne, members of Futsal, MSAC, Swimming Victoria and Vicentre until 5 minutes before
What is Gelato?
Mini-course by Carpigiani Gelato University
followed by the educational workshop

5:40 pm @Gelato University
So you want to open a gelato shop?
educational by IFI on how to design successful gelato shops

SATURDAY
11:00 am @Gelato University
What is Gelato?
Mini-course by Carpigiani Gelato University
followed by the educational workshop

11:40 am @Gelato University
So you want to open a gelato shop?
educational by IFI on how to design successful gelato shops

12:00 pm @Gelato University
Become a gelatiere! Discover the 4-week complete curriculum on gelato by Carpigiani Gelato University

12:30 pm @Gelato University
A taste of gelato history: How much has gelato changed over the years, from its origins to today? Find out together with the main character of our new video from the Gelato Museum!

5:00 pm @Gelato University – Priority reserved for students of the William Angliss Institute until 5 minutes before
Mini-course by William Angliss Institute and Carpigiani Gelato University

SUNDAY
11:00 am / 4:30 pm @Gelato University
What is Gelato?
Mini-course by Carpigiani Gelato University
followed by the educational workshop

11:40 am / 5:10 pm @Gelato University
So you want to open a gelato shop?
educational by IFI on how to design successful gelato shops

12:00 / 5:30 pm @Gelato University
Become a gelatiere! Discover the 4-week complete curriculum on gelato by Carpigiani Gelato University

12:10 / 5:45 pm @Gelato University
A taste of gelato history: How much has gelato changed over the years, from its origins to today? Find out together with the main character of our new video from the Gelato Museum!

12:20 pm
Add some crunch to your gelato with Australian-made cones by Altimate, the leading gelato cone producer in Australia

12:40 pm
Discover everything good in milk! Presented by Procal

1:00 pm @Gelato University
The Gelato Messina Black Forest Cake Demonstration: Watch the experts from Gelato Messina make a very special gelato cake!

2:00 pm @Gelato University
“Love Italy,” a genuine celebration of Italian food: Guy Grossi presents his latest cookbook to the gelato world

3:00 pm @Gelato University
Awards Ceremony for World's Best Gelato – Oceania, Tonda Challenge by IFI and Cookies® Best Taster by MEC3
with the participation of the members of the Technical Jury, the Organizers and the Main Partners of the Gelato World Tour and Melbourne’s Authorities

6:00 pm @Gelato University
Discover the 1000 flavours of Gelato Mini-course organised by MEC3

EVERYDAY & ALLDAY:

@Gelato Laboratory Watch Oceania's 16 best Gelato chefs make their signature flavour!
@Info Point Taste and Win! Vote for your favourite gelato flavour and enter to win an iPad 4!
@Info Point Take a shot and participate in Gelato Pixel Passion Contest! You could win a free course at Carpigiani Gelato University!
@Gelato Experience Taste the 16 best flavours of Oceania!
@Mec 3 Stand  Play with Hello Kitty, Cookies® and their wonderful friends, and take a souvenir photo with a special guest!

FRIDAY AND SATURDAY:

1:00 / 2:30 / 4:00 / 7:00 pm @Gelato University
What is Gelato?
Mini-course by Carpigiani Gelato University

1:40 / 3:10 / 4:40/ 7:40 pm @Gelato University
So you want to open a gelato shop?
educational by IFI on how to design successful gelato shops

2:00 / 8:00 pm @Gelato University
Become a gelatiere! Discover the 4-week complete curriculum on gelato by Carpigiani Gelato University

3:00 pm @Mec 3 Stand
IFI & MEC3 double the challenge: Tonda Challenge & Cookies® Best Taster
At stake, the Golden Gelato Spatula and the Cookies® Cup! A competition between gelato professionals to prepare the perfect cup and determine the ingredients in a blind gelato-taste test

3:30 pm @Gelato University
A taste of gelato history: How much has gelato changed over the years, from its origins to today? Find out together with the main character of our new video from the Gelato Museum!

3:40 pm @Gelato University
Add some crunch to your gelato with Australian-made cones by Altimate, the leading gelato cone producer in Australia

3:50 pm @Gelato University
Discover everything good in milk! Presented by Procal

6:00 pm @Gelato University
“Discover the 1000 flavours of Gelato” Mini-course organised by MEC3

8:30 pm @Gelato University

Preview of Gelato is Magic, an exclusive documentary by Wolfgang Achtner on Traditional Italian Artisan Gelato for the 1st time in Australia.