First published on 10 Oct 2012. Updated on 11 Oct 2012.
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.
Sometimes the [flavours] are just that bad that they don’t get used – some that you think will work, just... nope.
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.
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.
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.
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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