Posted by KB on December 11, 2009
Anyone that's ever tasted the treats that come out of the Gelato Messina kitchen in Darlinghurst, Sydney know that there's some supreme goodness involved. This stuff is a cut above because it's all made from scratch. All of it. Mint leaves are painstakingly infused in milk, apples are baked with cinnamon, hazelnuts are roasted, smashed, pureed and then deliciously integrated with chocolate. Just to bring you your sugar fix.
And to up the ante, Gelato Messina have hired their very own chef, Donato Toce, to help keep those inventive flavours coming. So far he's added Pecan Pie and Persian Saffron & Pistachio Praline to the menu, with hints of a Christmas cake flavour in the works.
Follow the guys on Twitter and they will let you know what's fresh out of the churner each day, and give you the scoop (tee hee) on brand new flavours. This week: Black Forest and White Peach & Amaretto. Now that's a lot of love.
MasterChef judge and cravat wearer Matt Preston was in the store for a photo shoot this week and swears by the Cherry Sorbet. Who are we to argue?
Gelato Messina is at 1/241 Victoria St, Darlinghurst.