Time Out Sydney

Is there any iced treat more beloved in Sydney than Gelato Messina? Time Out chats to gelato genius Donato Toce about...

… flavour
Usually we come up with a group of ideas – so the whole team sits down and comes up with flavour combination, or sometimes it even begins with a name. From there we go into the lab, which is a big factory out in Rozelle, and we formulate a recipe.

… failure
Sometimes the [flavours] are just that bad that they don’t get used – some that you think will work, just... nope.

… future
We’re really looking forward to summer and its fruits. We’ve worked out how to put rice into gelato, so how we’ve got rice puddings, sticky rice... we’re on a rice tangent. We are also working on something with a couple of guys from the Grifters Brew Company.

… inspiration
Everything we make is fresh and made from scratch. We use real ingredients, and we are all about the seasons. We will use a puree but it’s got to be at its peak seasonal perfection if we are going to use it.

… memory
There’s a flavour at the moment actually, one that’s just come out today… a plain white vanilla base with Marsala soaked strawberries, and an almond sponge. That’s one of [business partner] Nick Palumbo’s – he grew up eating things like that. Even our Tiramisu recipe has been passed on through the family. For us, what our parents cook is important. Food is just the be all and end all.

… evolution
I go to a lot of restaurants and if I love something and it can be used, it’ll be in the cabinet the next week without fail. 

Try Gelato Messina at Darlinghurst, the Star and Surry Hills

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