Share a Churros Week @ San Churros and support beyondblue [15 – 21 June 2015]

San Churro, Australia’s favourite Spanish chocolateria, has partnered with not-for-profit organisation beyondblue to raise awareness and funds to promote good mental health across Australia, with the café launching its ‘Share a Churros Week’ initiative.

‘Share a Churros Week’ urges Australians to connect, or re-connect over churros, with all 46 San Churros stores donating $1 to beyondblue for every churros dish purchased between Monday 15 – Sunday 21 June.

Also, San Churro has further pledged to double its donation for every in-store churros photo posted to Instagram using the tag #shareachurros, as well as displaying donation boxes at the counters of all stores to raise additional funds!

San Churro is the perfect place to share a sweet treat with friends. The menu is full of refreshing and fun desserts, ice cream sundaes and shakes that are perfect for sunny days and social celebrations. Although San Churro’s delectable churros are what keep us coming back time and time again, San Churro also does some delicious classics like ice cream sundaes and shakes.

Chocolate & Churros Tapas

Our favourite share plate is the "Chocolate & Churros Tapas" share plate which is full of delectable delights such as mini churros, chocolate, deep fried chocolate truffles, choc brownie, strawberries and other chocolate delights.

To find your local San Churro store and participate in Share a Churros Week, visit www.sanchurro.com or for more information about beyondblue, visit www.beyondblue.org.au.

New Summer menu launched at San Churro

Gastrology bloggers dined courtesy of San Churro.

Springtime is synonymous with warmer weather, rising spirits and the start of social season. To celebrate, Spanish chocolate cafe San Churro has released a new menu full of refreshing and fun desserts, ice cream sundaes and shakes that are perfect for sunny days and social celebrations.

Although San Churro’s delectable churros are what keep us coming back time and time again, San Churro also does some delicious classics like ice cream sundaes and shakes.

Using trending ingredients and a healthy dose of fun and nostalgia, they have put a creative spin on these traditional summer staples to create an innovative and delicious range of refreshing drinks and light, summery treats that are perfect for sharing. 

Ice cream sundaes are a beloved summer indulgence and have received a fun and premium makeover at San Churro. 

We had a lot of trouble picking a favourite but thought the new Raspberries & Cream Sundae was a particular delight. Inspired by the iconic Australian Iced Vovo biscuit, the sundae is a refreshing combination of white chocolate ice cream, shortbread crumble, raspberry jam coulis, coconut and fluffy pavlova meringue.

We also loved the new dulce de leche ice cream - texturally perfect ice creams with a beautiful flavour. 

San Churro also offers a range of icy cold and refreshing real fruit smoothies, mocktails (including a new Pina Colada Mocktail) and a new range of premium Iced Teas available in lemon with fresh mint and peach with raspberries to quench your thirst on a hot day.

Mango smoothie

To add something fresh into the mix, we shared a delicious mango smoothie. Made from real mango blended with apple mango juice and ice, it was a refreshing and delicious treat.

With more than 100 items on offer, there’s something delicious to suit all palates and preferences this summer.

Find out more about San Churro here.

Getting fresh with Vapiano | Blog giveaway: Win a meal at Vapiano for you and a friend!

Gastrology bloggers dined courtesy of Vapiano.

Spring is well underway and Vapiano has launched a new menu of specials to celebrate the warmer months.

The restaurant serves made-to-order hand-tossed pizzas, fresh house-made pasta, gourmet salads and delicious dolci in a fun, relaxed atmosphere with a focus placed firmly on freshness. Pasta is hand-made on the premises throughout the day and prepared right in front of the diner, while pots of fresh herbs on every table are perfect for sprinkling over your plate.

There are five new food dishes - Pizza Porporano, Risotto Pollo Levanto, Pasta Gamberi con Rosso, Classic Pumpkin Soup, and White Chocolate Cheesecake with Salted Caramel and Honeycomb - all made with fresh ingredients and some TLC.

Classic Pumpkin Soup

The classic pumpkin soup was thick, hearty and smacked full of flavour. 

Pizza Porporano

The Pizza Porporano was a delicious pizza. Rich and decadent, the pizza was topped with expertly judged toppings of premium Aussie air-dried salted beef, rocket, shaved Parmesan, and drizzled with luscious Truffle olive oil a top a homemade tomato sauce and mozarella base. 

Pasta Gamberi con Rosso

As expected of any good Italian restaurant, Vapiano is particularly good at producing quality pasta dishes. The Pasta Gamberi con Rosso that we had was no exception. The sun-dried tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.

White Chocolate Cheesecake with Salted Caramel and Honeycomb

The dish of the nigh, this dessert was a delicious take on the traditional cheesecake. We loved the decadent white chocolate that came through on the middle pallete and the delicious lashing of salty, gooey sweetness delivered by the salted caramel beneath the layer of honeycomb crumble which provided texture. It was both well thought out and executed.

The Vapiano concept certainly resonates with Australian diners looking for a quick and easy dining option that does not compromise on quality or cost the earth.

---

Blog giveaway: Win a meal at Vapiano for you and a friend!

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 Italian dish and why?” 

The best 4 entries, as judged by the Gastrology team, will each win a voucher for use at Vapiano Melbourne ONLY. The voucher entitles the winner and their guest to:

• A choice of Pizza Poporano; Pasta Gamberi con Rosso; Risotto Pollo Levanto, and Pumpkin Soup (one each)
• White choc cheesecake with salted caramel + honeycomb (one each)

The vouchers must be used by Friday 31st October – as that’s when our specials end so will no longer be available!

No booking is required – Vapiano's Melbourne restaurant team will be fully briefed to welcome the winners.

The competition will run from Sunday 5 October 2014 to 5:00pm Tuesday 7 October 2014 (winner to be announced on this post on  Wednesday 8 October 2014). 

#GetFreshWithVapiano 

Facebook: Vapiano Australia

Twitter: @VapianoOz

Instagram: VapianoAustralia

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. The image of the prize is purely representative and the actual prize is subject to change. 

******

[8/10/2014] Announcement: Winners of meal at Vapiano


Thank you to everyone who entered!

The 4 winners are…


Gwen L. with the following entry:

"My favourite Italian dish is saedas. They are the perfect Italian snack with a cup of espresso. Simple, beautiful and who doesn't love a good pastry filled with cheese!"

Natasha C. with the following entry:

While it is hard to pick a favourite (I love everything Italian) my favourite Italian dish is a Margherita pizza. I love a good one made with fresh tomato, oregano and lashings of fior di latte. One which lets the ingredients speak for itself.

Jason M. with the following entry:

It's gotta be gnocchi with a ragu of some kind. Soft fluffy pillows of potato coated in a rich tomato sauce and tender meat which just melts in your mouth. These are the sorts of meals hearty beautiful Italian meals that create memories.

Clay U. with the following entry:

My favourite italian dish is the humble pannacotta. As simple as this dish is in terms of ingredients, it is amazing how difficult it is to master. When you find a place that nails it, it is a sight to behold. I love when they have the texture and the balance  of sweetness  just right. Bellissimo!

 … Congratulations, the winners will be contacted via email. Competition Now Closed.

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

 

Fresh, delicious and casual Italian @ Vapiano

Gastrology bloggers dined courtesy of Vapiano.

Left: Pesto rosso – homemade tomato pesto with roasted pine nuts, ricotta and fresh cherry tomatoes

Right: Insalata rocket and walnut – peppery rocket salad combined with crunchy walnuts and parmesan

As expected of any good Italian restaurant, Vapiano is particularly good at producing quality pasta dishes. The Pesto rosso that we had was no exception. The fresh tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.

Left: Filetto di manzo e rucola – tender beef fillet and fresh vegetable with white wine and rocket

Right: Gamberi e spinaci – prawns and homemade basil pesto with cream and parmesan and tossed with fresh spinach

The flavours the Filetto di manzo e rucola were light and delightful. The pasta was cooked al dente pasta.

A warm salad of gnocchi, spinach, fresh prawns and homemade basil pesto, the Gamberi e spinaci was a lovely dish that was highlighted by the light gnocchi and its lingering rich parmesan flavour.

A duo of desserts concluded our evening. The first was a panna cotta. It was rich, smooth and well balanced by the acidity of the berries. The second dessert was a pot set cheesecake. The rich cheesecake was perfectly counterbalanced by the tart fruity components.

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.

---

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. 

---

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. 

---

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.

---

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. 

Harry's Ice Cream Factory Tour

Award-winning Australian ice cream maker Harry’s Ice Cream opened its factory doors for an exclusive experience where guests got up-close and personal with the artisan ice cream makers and were also given the opportunity to create their very own bespoke ice cream flavour to take home.

The Factory tour

Run by brothers Lawrence and David Harris, and ice cream expert Tony Grech, Harry & Larry's has been crafting award-winning artisan ice cream for the Australian retail and gourmet market since 1994, culminating in the launch of their new business; Harry's Ice Cream in 2012. 

The factory tour showed us how far the Harris family's frozen dessert operation had come since its inception back in 1994. Back then, the ice cream was made in small batches of 5 litres at a time, all mixed by hand and sold from a retail store. 

Tony Grech showing us how it's done!

Today, Harry's Ice Cream uses the latest technology in ice cream production and highest quality ingredients to create its award-winning frozen delights. 

With an expertise in developing complex dessert ideas into commercial flavours, Harry's understands that new product development is a continuous activity, with its production team, including specialist Product Developer, undertaking annual overseas travel to examine trends first hand. 

Harry's Ice Cream sources all of its cream, milk and sugar from local suppliers, as well as the majority of its specialty ingredients, including syrups and ripples where available.

Everyone's favourite part of the tour was finally here - the tasting

Drawing inspiration from classic Australian desserts, Harry's Ice Cream offers a range of distinctive and iconic flavours: Pavlova; Sticky Date Pudding; and Raspberry Cheesecake.

Sticky Date Pudding

The delectable Sticky Date Pudding was our favourite Harry's Ice Cream flavour. The Sticky Date Pudding is deep in flavour complete with toffee ripples and fudge pieces, it was incredibly indulgent.

Raspberry Cheesecake

The Raspberry Cheesecake flavour possessed a light lemon tanginess and has buttery chunks of biscuit pieces sprinkled throughout. It is a well-balanced and beautiful ice cream.

Pavlova

We also tasted old-timer, Harry’s Pavlova which is a delicious vanilla ice cream with a tart passionfruit ripple and crushed meringue pieces. The texture of this ice cream is wonderfully smooth.

Flavour requests unveiled

The following were the 6 flavour requests: 

• Pistachio, Honey & Rose water by Food Made With Love;
• White Chocolate, Mars Bars, Hazelnut & Peanut Butter by Never Too Sweet;
• Caramel Chocolate & Biscuit Bits by Melbourne Girl;
• Coconut Cheesecake with Biscuit Bits by Gastrology;
• Carrot Cake with Cream Cheese by My Poppet's Window; and
• White Chocolate & Berries by Six Inch Heel.

We were provided with some hints and tips about how ice cream is judged by international ice cream judges and the competition for the best flavour request was on. 

Points were given based on flavour & aroma; texture & body; and presentation.

And the well-deserving winner was... 

 Congratulations Food Made With Love on that delicious 'Pistachio, Honey & Rose water' ice cream! 

It was a wonderful time had by all. Thanks to Harry's we now have tubs of Sticky Date Pudding, Pavlova and Raspberry Cheesecake ice cream on top of our very own Coconut Cheesecake ice cream as a dessert option at our Christmas table!

Get your hands on some Harry's Ice Cream  - All three flavours are available at Woolworths and selected IGA stores throughout Australia.

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. 

---

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.

Review: N2 Extreme Gelato

Location: 329 Brunswick Street, Fitzroy and Chinatown, Sydney

Link: http://www.n2extremegelato.com.au/ 

Cuisine: Desserts/Ice Cream 

Overall Impression: 7/10

Recently opening its first Melbourne store on Brunswick Street, Sydney-based gelateria N2 Extreme Gelato is going from strength to strength.

We first tried their gelato in Sydney back in October last year and were delighted by the beautiful texture of their ice creams. At N2 Extreme Gelato, employees use fresh produce from local dairies to churn out frozen goodness in-house in made-to-order batches. The wait is only 60 seconds.

Using a time-old technique of churning ice cream with liquid nitrogen, the result is cool, smooth ice cream in interesting flavours like Deconstructed Pavlova and Chocolate Chip Cookie Dough.

The science is simple. The longer it takes to freeze ice cream, the bigger the ice crystals, so the more grainy and icy the texture. As a result of using  liquid nitrogen, N2 Extreme gelato’s ice cream is texturally perfect – in fact, it is one of the smoothest and creamiest ice creams in town.

Sydney store details:                


Melbourne store details:

 

Cafe Review: Monarch Cakes

Location: 103 Acland Street, St Kilda

Phone: 03 9534 2972  

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

Cuisine: Bakery, Coffee, Desserts/Ice Cream 

Overall Impression: 7.5/10

Monarch Cakes have been doing what they do for over 75 years and the proof is, quite literally, in the pudding. Staying true to their Polish roots, many recipes have originated from their shop in Poland. Every cake is made fresh using raw ingredients in their most natural form.

mini chocolate kooglhoupf 

Monarch’s famous Chocolate Kooglhoupf lives up to its hype. The cake is marbled with white cake and chocolate fudge and is beautifully soft and moist. It was certainly a special treat. 

100 year old polish baked cheese cake

One of the best cheesecakes in town, the Polish Cheesecake was absolutely moreish. Truly standing the test of time, we were hold that the cheesecake has been made the same way since the early 1920’s. 

Monarch Cakes continues to be a St Kilda gem. It is the perfect place for cake and coffee or, if you prefer, to takeaway for a guilty pleasure at home.  

Date with Helados Jauja (ice cream appreciation masterclass)

Location: 254 Lygon Street, Carlton
Phone: 03 9041 2927
Link: http://www.heladosjauja.com.au/
Cuisine: Desserts/Ice Cream, Latin American, Breakfast/Brunch
Overall Impression: 8.5/10

Helados ‘Jauja' (pronounced “hkow-hka”) 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.

Gastrology bloggers went on an amazing ‘Date with Jauja’ where we were spoiled with samples of 26 flavours (with plenty of seconds), a triple scoop ice cream cone and a regular pack of our choice of flavours to take home. 

On top of being an indulgent afternoon filled with the most decadent and delightful icecreams, we were taken on a journey where we heard how ice cream is made and better understood the process and philosophy behind Helados Jauja and why their ice creams are so special. 

At Helados Jauja, every detail counts. Take their black sesame ice cream for example which requires an arduous three days to prepare. No effort is spared to make each flavour and ice cream the best it can be.  

In terms of flavours, Helados Jauja stocks 24 flavours on site on any given day. Some of the flavours may change from time to time but we have been promised that you will always have 24 flavours waiting for you. 

The flavours range from traditional lemon sorbets to durian ice cream and even an exotic Yerba Mate which is an Argentinian tea. And staying true to its Argentinian roots, there are 3 dulce de leche flavours that are permanently on the menu. 

For chocolate lovers, Helados Jauja's Cocoa Decadence is chocolate heaven and made with 80 per cent pure cocoa extracts - luxurious and decadent. The Dark Side is another one that will please any chocolate lover and was our favourite chocolate flavour as we loved its lighter texture and its clean, bittersweet chocolate flavour. 

From the flavours we tasted at the masterclass, our favourites included 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.

Go on a date with Helados Jauja! 

For the $50 ticket price, your date includes a sample of all 24 flavours, a triple scoop ice cream cone and a regular pack of your choice of flavours to take home.

Gastrology bloggers attended the ice cream appreciation masterclass courtesy of Helados Jauja

Ben and Jerry's Scoop Shop

Location: 151 Chapel Street, Windsor, VIC 3181
Link: http://www.benandjerry.com.au/

Brilliant variety of delicious Ben and Jerry's ice cream!