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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MESSINA ADDITIONS – CHOCOLATE BROWNIES

Believe it or not, at Messina HQ we make everything from scratch.  Each flavour of gelato has it’s own unique recipe and every addition (brownie, fudge, caramel, cake etc…) is produced and baked in house by our team of pastry chefs.

This week, we’re featuring one of our most popular baked goods… CHOCOLATE BROWNIES.  As seen in our most sought after specials: Robert Brownie Junior and Number Two, these squidgy brownie morsels are baked in-house in giant slabs; cut up into bite size chunks and sent off to all of our stores — ready to be added to our freshly churned gelato.  That’s how you always get the perfect amount of additions in each mouthful.

WATCH our 5th additions video in the series, to see the mesmerising ingredients in action.

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Can the real Dulce De Leche please stand up?

Messina Dulce de Leche

The charm of dulce de leche has been tainted by many scandalous replications and knock offs over the years. It’s popularity and variety of uses has resulted in adulterated and poorly replicated versions all over the world. Sometimes shortcuts, sometimes a simple lack of knowledge and sometimes a complete lack of care, have resulted in products and dishes that don’t even resemble dulce de leche.

Translated from Spanish, dulce de leche means ‘sweetness of milk’ or ‘milk jam’.

There are different methods of making what can only be described as ‘replicas’ such as:

  • Making a caramel by burning sugar and adding cream (this is simply caramel).
  • Taking tins of condensed milk and boiling the living daylights out of it until a caramel type thing forms.

The ironic thing is, it actually has very little to do with caramel. A true dulce de leche is simple – it’s made with good quality milk, a little sugar, then slowly simmered until all moisture content is extracted from the milk.

The browning is caused by the ‘Maillard’ reaction which is a chemical reaction between amino acids and reducing sugars, rather than sugars actually caramelising. The sweetness comes from the milk being reduced (water is progressively cooked out)to the point where the lactose (found naturally in both milk and sugar) ends up forming a greater ‘concentrated’ percentage of the finished product. By definition, it also increases the percentage of fat and proteins.

Of course, there are a few very important tricks to the process but that’s the basics.

Dulce de leche originated in South America, and by far the best version is from Argentina. I’ve tasted as many versions as I could get hold of from all around the world and there is nothing else like it.

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MESSINA ADDITIONS – OUR CHOCOLATE MACHINE

Messina’s labour of love has never been so relevant when telling the story of our chocolate making machine.  Imported and shipped from Italy and installed in Rosebery (Sydney), this beast was custom designed for us to make all of our white, milk, dark and nut blended chocolate from scratch.  We import cocoa butter and cocoa mass from Ecuador which is mixed with sugar, milk and nuts (depending on the type of chocolate).  Each chocolate recipe is formulated to blend seamlessly into our signature flavours, specials, and event products; which you’ve all secretly been eating for the last few months.

Since we’ve completed the project and successfully trialled it through our stores and events, it’s now time to tell the story.

Watch this video to hear our founders and owners Nick Palumbo and Donato Toce discussing why Messina chose to go on a chocolate production pilgrimage and what this means for our future as a brand.

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