It's summer and the perfect time to kick back with a frozen treat so we went in search of the best gelato we could find in Sydney.
So, what makes great gelato? We searched for real flavour, natural ingredients and silky smooth texture. This obviously meant eating LOTS of gelato.
Jealous? Here's where to get yours:
Tonino has been making gelato since his boyhood in Italy. Then, for ten years there was Gelateria Caffe 2000 in Rozelle. More recently, cousins Valeria and Nicola convinced Tonino to open Gelatony at the rear of Da Vinci's. His gelato is not too sweet, is long on flavour and leaves you wanting more. No gimmicks. Just pure, honest gelato at it's best. Single flavours like Fior Di Latte (milk gelato) Hazelnut, Pistachio and Chocolate showcase his craft; and seasonal fruit flavours like Mango, Boysenberry and Passionfruit are all made from fresh fruit (Tonino makes a jam). Like all great gelato, Gelatony is silky smooth and the flavour lingers. Best of all, you can walk straight from the free public Summer Hill carpark straight into the gelataria. Tonino also has an mobile APE to take his gelato to the streets.
Rear entrance, Da Vinci's Italian Restaurant, 25 Lackey Street, Summer Hill
After many years of gold medals at the Sydney Royal, Cow & The Moon was awarded the 2014 Champion Gelato for Mexique Chocolate. Even bigger news is that for the same year, the Cow & The Moon, Mandorla Affogato took out the top prize in the Gelato World Tour in Rimini, Italy. Go to the source we reckon; artisan and owner John Crowl taught the Messina boys how to make gelato.
181 Enmore Road, Enmore +61 2 9557 4255
We wanna be kissed so say go the Bacio - with lush chocolate and intense hazelnut flavour. Or for a different twist, go Cremino white chocolate and hazelnut ganache. Though our top chocolate pick is dark and with rum. Or is it the Extra Bitter Chocolate Sorbet? It's so hard to choose. RivaRina also serve excellent fruit sorbets - like Lychee, Apricot and Peach - and granita. Recommended by our Italian friends in Sydney.
80 Crown Street, Darlinghurst +61 2 9356 2669
We've been heading to Newtown for Gelatomassi for as long as we can remember, and the home made gelato here remains consistently very good. The list of milk based gelato is huge. For an Aussie touch, we're particularly fond of Tim Tam, but you can get your chocolate fix any number of ways: Ferero Roche, Belgium chocolate, Toblerone Swiss Chocolate, or Dark Bitter Chocolate. Or add banana for a swirl.
262 King Street, Newtown +61 2 9516 0655
So, were you wondering when we'd get to the queues? While it's true, there are some pretty weird and wonderful Gelato Messina combinations and cakes, the gelato and sorbet is pure and house made from fresh ingredients and like all good gelato made without a base. We still figure the best way to eat gelato is with single flavours: Coffee with real espresso, Pistachios from Italy, Vanilla made from fresh Jersey milk. Or if you really want dessert, you can lick gelato that tastes like Tiramisu, Banana Split or Apple Pie. You know the story! Gelato Messina - FYI - also offer classes.
1/241 Victoria Street, Darlinghurst (Messina Dessert Bar next door at 243 Victoria Street) 1800 435 286
Also at Bondi, Miranda, Parramatta, Surry Hills and The Star.
Although it's not gelato, we couldn't share the secrets of our favourite frozen treats without also recommending another Sydney favourite - Glacé state of the art ice cream and sorbet. Visit the shop at 39 Smith Street Summer Hill for the prettiest ice creams on a stick, terrines, bombes and cakes or shop online.