When the legendary Gelato Messina opened in Sydney’s inner-city suburb of Darlinghurst back in 2002 it caused quite a stir. While the business embraced many centuries-old techniques it also stepped past tradition with new flavours and a fresh approach to the processes behind gelato. Such a move was risky. But it worked.
Gelato Messina is now an Australian institution. There are three stores in Sydney, planned openings at Bondi, Melbourne and China and the winning of the SMH Good Food Guide ‘Australia’s Best Gelati’ in 2011. Viewers of MasterChef will also have seen Gelato Messina’s difficult (and incredibly delicious) Black Forest Cake make as appearance as a pressure test for contestants.
Such success takes planning. Owner and founder Nick Palumbo has been working in the hospitality industry since he was 16. With treasured Italian heritage bolstering his passion, Palumbo spent many years studying and perfecting his art.
Interestingly, Palumbo says he never approached his work from a gelato perspective - but rather, from that of a pastry-chef. Inspiration for new gelato creations came via the top pastry chefs of Spain and France.
Gelato Messina is now an Australian institution. There are three stores in Sydney, planned openings at Bondi, Melbourne and China and the winning of the SMH Good Food Guide ‘Australia’s Best Gelati’ in 2011. Viewers of MasterChef will also have seen Gelato Messina’s difficult (and incredibly delicious) Black Forest Cake make as appearance as a pressure test for contestants.
Such success takes planning. Owner and founder Nick Palumbo has been working in the hospitality industry since he was 16. With treasured Italian heritage bolstering his passion, Palumbo spent many years studying and perfecting his art.
Interestingly, Palumbo says he never approached his work from a gelato perspective - but rather, from that of a pastry-chef. Inspiration for new gelato creations came via the top pastry chefs of Spain and France.
When he launched Gelato Messina, Palumbo concentrated on delivering superior and memorable quality. Equipment choice was crucial to his success. “Moffat’s Carpigiani equipment is just the best. It’s high quality, durable and bulletproof”, he says. He also looked for a supplier with nous and creativity and, “Moffat are definitely innovators and leaders in the industry.”
Back at his business, “Gelato Messina is about constant innovation”. While they do serve traditional Italian recipes there is also a focus on creating entirely new flavours – with the challenge to invent a new one each week.
At any one time Gelato Messina offers up around 40 incredible flavours – as well as a series of mind-blowing cakes and intricate one-off desserts. With quality ingredients in their raw and most natural form everything is made from scratch. The result is gelato that’s truly unique, and incredibly delicious.
Back at his business, “Gelato Messina is about constant innovation”. While they do serve traditional Italian recipes there is also a focus on creating entirely new flavours – with the challenge to invent a new one each week.
At any one time Gelato Messina offers up around 40 incredible flavours – as well as a series of mind-blowing cakes and intricate one-off desserts. With quality ingredients in their raw and most natural form everything is made from scratch. The result is gelato that’s truly unique, and incredibly delicious.
