How's it made
Our award-winning gelato is made in our purpose-built creamery and gelato kitchen, which is a daily hive of activity!
Every flavour is carefully developed using the finest fresh ingredients and churned in small batches by our dedicated gelato chefs.
Our super talented in-house bakers make the most delicious homemade inclusions and ingredients to fold, infuse, ripple and crumble in our gelato, from honeycomb and caramel to gooey chocolate brownies and fresh fruit coulis!
Gelato v Ice Cream
Gelato and ice cream may seem similar, but they’re creamy cousins with distinct personalities!
Gelato is slowly churned using specialist Italian equipment and contains much less air than traditional ice cream. It is common for industrially produced ice cream to be 50% air!
Each of our flavours contain over 65% organic milk, less cream and no egg. It is the higher ratio of milk, as well as slower churning process, that sets the taste and texture of gelato apart, resulting in a cleaner, denser taste on the palate.
This is enhanced by a warmer serving temperature of -12*C, which gives it a smoother, silkier texture.
