As the old saying goes: Do one thing and do it well. At C9 Chocolate and Gelato, they’ve turned that saying on its head slightly: do two things and do them, very, very well. At C9, you can’t go wrong with either of their main products. The coffee is superb, and the clean, chic interior […]
During a hot Australian spring, it’s inevitable that you’ll find yourself with a craving for ice cream. For those times, and any other, Cow & The Moon Artisan Gelato is here to cool you down and cheer you up. Located past the Enmore Theatre along Enmore Road, this gelato joint serves delicious coffee, cakes and of […]
Started by the award-winning gelato-chef Mark Megahey who used to work at Bar Italia – these guys at Ciccone & Sons are serious about their craft. We are spoiled for choice when it comes to gelato in Sydney. While you have the over-the-top, zaniness of Messina or the refined and studied execution of traditional flavours […]
When I arrived at Gelatony, Antonino Lo Iacono was making gelato. This might not sound surprising, but with so many places buying in product or importing the base, it’s important. When we sit down over a Flat White ($3.50) he brings me the smoothest gelato I’ve ever tasted.
With the upsurge of enthusiasm for pizza certified Napoli, it’s easy to lose sight of pizza styles popular across the rest of Italy. Add that Nicola Piteo slid his restaurant into an existing Italian spot, keeping the original name, and you get some idea of how his outstanding pizza has largely flown under the radar.
This summer don’t sell yourself short with two scoops and a waffle cone. At Watsons Bay Gelatissimo, you’re encouraged to sit down and dine in for the full gelateria experience.
Well it might be winter, but my craving for gelato continues unabated, so I headed back into RivaReno for another one-on-one with Kieran Tosolini.
Across the road from the wonderful Nithik’s Kitchen (which I also review this week), Rozelle’s renaissance continues under a gleaming chromed Art Deco style sign. Bellingen Gelato is co-owned by Robert Sebes and his son Danny.