MESSINA SHAKES

We’ve been doing Messina shakes in all our stores for yonks. BUT have finally decided to make some suped up specials.

Launching in all stores today, are 3 new MESSINA SHAKES…we’ve baked crunchy red velvet cake, made maple clusters and more and have shipped them off to stores to be added to these cups of joy. Winter bodies are made in winter right? We made the RED VELVET flavour at one of our recent MESSINA EATS events and let’s just say it was pretty popular.

The new milkshakes are also very special as they are part 1. of a very exciting story – they use MESSINA MILK. We recently purchased a farm in Country Victoria which is now home to around 300 jersey cows. You may have seen our recent MESSINA ADDITIONS series which shows you some of the things we make and bake in house (including our own chocolate and dulce de leche), and this is the next step of our journey to try and produce the best possible product we can…

We’re almost ready to supply milk from our cows for all our gelato, but not quite…but we do have enough for our new shakes. Watch this space for the #MessinaMilk story…

Here’s what’s on the MESSINA SHAKES menu:

THE CLASSIC

2 x scoops of dulce de leche, 1 x scoop of white choc hazelnut and one shot of espresso (N, D)

this one’s a permanent fixture on the menu, so you can keep coming back for it!

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TRAMSHEDS GROWERS MARKETS – MESSINA ADDITIONS

The Tramsheds Growers Markets are the newest weekend attraction to open in the inner-west, and we’re so excited to be apart of it.

Every Sunday between 8am – 2pm, we’ll be hanging out in the Artisan Lane Kitchen, selling a custom made hot chocolate, fresh pastries and brownies.

This is no ordinary hot chocolate. But a hot chocolate made almost entirely from gelato.  The base consists of our milk chocolate gelato, which has been heated and frothed, topped with a scoop of our dulce de leche gelato and a torched handmade marshmallow.

We’ve tied in the launch of our Messina Additions range with our market stall, to test the waters.   Our ‘additions’ are what we call anything that is added to our gelato when it is being churned… like brownies, fudge, dulce de leche, baklava, cookies, pralines, nougat etc.

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SWEET AS – Brisbane Dessert Festival

The Sweet As – Brisbane Dessert Festival will open for the first time, this Sunday.   The brand new event will swing open it’s doors at 10am, in Musgrave Park.

Housing some pretty sweet vendors, there won’t be a shortage of dessert options, but if you’re one of those people that needs a little savoury before your treat — they’ve got that covered too.

Fancy a drink? a little entertainment? They’ve organised pop up bars, live music and kids entertainment all day.

We’re serving one, very special dessert: THE SHANANA: Dulce de leche and vanilla gelato ‘banana’, banana mousse, salted caramel cream, peanut brittle, chocolate crumbs and a vanilla sponge.

You’ll need to buy or register for a free ticket (if you’re under 15

BOOK YOUR TICKETS HERE  (kids under 15 are free, but still need to register)
WHERE: Musgrave Park, South Brisbane
WHEN: Sunday 3rd June, 10am – 5pm

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MESSINA ADDITIONS – FLORENTINE

At Messina HQ we make everything from scratch.  Every gelato flavour has it’s own unique recipe and every baked addition is produced in our factory by our pastry chefs.

Our traditional Italian florentine combines — dried fruit, almonds, a crunchy biscuit base and set dark chocolate.  You can catch it IRL in our gelato special: BE MY FLORENTINE – Dark chocolate gelato smashed with housemade florentines.

Watch the eighth video in our Additions Series (above) to see the ‘florentine’ in action.  And if you’re really keen — CLICK HERE to watch how we make our red velvet cake, hot cross buns, chocolate (yes — we make our own chocolate!), chocolate brownies, Anzac biscuits and baked cheesecake.

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MESSINA ADDITIONS – HONEYCOMB

At Messina HQ we make everything from scratch.  Every gelato flavour has it’s own unique recipe and every baked addition is produced in our factory by our pastry chefs.

Take a squiz at our mesmerising honeycomb video — to see how we make our golden honeycomb.  For certain; one of the prettiest additions, which is the star of our Montgomery’s Goldmine gelato special.

Honeycomb falls at number seven, in our Additions Series.  If you’re really keen — CLICK HERE to watch how we make our red velvet cake, hot cross buns, chocolate (yes — we make our own chocolate!), chocolate brownies, Anzac biscuits and baked cheesecake.

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MESSINA at HWKR – PLATED DESSERTS & CUSTOM CREATIONS

It’s our second week at HWKR and about time you tried our full menu of plated desserts. For those of you who don’t know, we’ve taken up temporary residence at HWKR in Melbourne’s CBD (bottom of the EQ Tower on A’Beckett Street) for a 3 month period.

Seeing as winter is nearly upon us, there’s no better time to haul up inside HWKR, get dinner from Wonderbao, Chanteen by Diana Chan, Khao by Rice Paper Scissors or Pinchy’s (new kids on the block opening this week) and then order dessert from us…you don’t even need to leave your table to do so.  HWKR have a nifty app for that. And cocktails.

We’ve got a fully stocked cabinet of single serve gelato creations which are available all day, and now a full menu of plated desserts made by our chefs in house (these are available from 5pm daily). Our collab dessert with Wonderbao features deep fried baonuts (yes that’s a thing – bao / dounut amalgimation) filled with Messina made dulce de leche (read about this recent project). It even comes with it’s own mini milkshake…

OPEN EVERYDAY FROM 11AM

ONLY UNTIL JULY!

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MESSINA ADDITIONS – BAKED CHEESECAKE

At Messina HQ we make everything from scratch.  Each flavour of gelato has it’s own unique recipe and every addition is produced and baked in house by our team of pastry chefs.

During a 10 week series, we’ll release a new ‘additions’ video every week, to open our kitchen up to our customers and take you inside our gelato production.

WATCH our 7th additions video in the series, to see our slabs of cheesecake being mixed, baked and crumbled into our NYC PLUS special.  

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FISH LANE – BRISBANE

We’re popping up at the Fish Lane Festival from 12pm – late next Saturday and we’ll be serving just one special dessert for our punters:

PASH ‘N DASH
Passion fruit cheesecake with raspberry gel, passion fruit curd and vanilla gelato topped with meringue and passion fruit powder.

The Pash ‘N Dash concoction is like a cheesecake – pavlova hybrid that we can’t believe hasn’t been combined before.

Give the little hedgehog a go, you won’t be disappointed.

WHEN: 12th May

WHERE: Fish Lane, South Brisbane

MORE INFO

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MESSINA X WONDERBAO POP UP AT HWKR MELBOURNE

We’re coming to the CBD Melbourne…

OPENING 5PM FRIDAY 4TH MAY!

Along with our friends at Wonderbao, we’re setting up shop in HWKR for 3 months to bring some of our most mouth watering creations to the city. They’ll be no scoops…instead our chefs will be making plated dessert creations onsite (from 5pm daily) plus keeping your stomachs satisfied with a fully stocked cabinet of gelato single serve portions. Our famous Dr Evil’s Magic Mushroom is coming to town in miniture format.

We’re also putting the finishing touches to a bao based dessert in collab with Wonderbao…news coming soon.

Inside HWRK there’s some savoury chow to enjoy before dessert – Wonderbao are bringing the best baos in town and there’s more from the likes of Chanteen by Diana Chan and Khao by Rice Paper Scissors. 

Open every day for lunch and dinner from 5pm on Friday 4th May until the end of July. Come and find us: EQ Tower, Ground Floor, 137 A’Beckett St, Melbourne

Messina Mini Dr Evil's Magic Mushroom

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MESSINA ADDITIONS – ANZAC BISCUITS

At Messina HQ we make everything from scratch.  Each flavour of gelato has it’s own unique recipe and every addition is produced and baked in house by our team of pastry chefs.

Our Anzac biscuits are no exception.  The simple golden biscuits made of oats, coconut, butter and oozy golden syrup are hand mixed, baked until the perfect crunch has been reached and smashed up into clusters, all before they are added to our golden syrup and coconut gelato.

WATCH our 6th additions video in the series, to see our baked Anzac biscuits in action and if you’re in a DIY mood, check out our super easy and super forgiving biscuit recipe, below.

Our once a year ANZAC BISCUIT gelato special will be in all stores on the 25th April, for one week.

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