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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MESSINA ADDITIONS – HOT CROSS BUNS

At Messina HQ we make everything from scratch, with each gelato having 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.  It’s hard to believe; but one visit to our Rosebery HQ or a squiz through our Youtube channel will show you the Messina way.

Each week, Messina’s Additions series will bring to you a new video, enabling you to ‘step inside’ our gelato.  This week we couldn’t go past showcasing our glazed Easter buns!

HOT CROSS BUNSHot cross bun gelato smashed with buttered hot cross buns.

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MESSINA ADDITIONS – RED VELVET

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.  It’s a hard message to convey; but one visit to our Rosebery HQ or a squiz through our Youtube channel will show you the Messina way.

What’s the Messina Way? Our business was built on the premise of experimentation and making gelato the way it’s supposed to be made.  There is no process too long, arduous or labour intensive. Having recently hunted down a chocolate making machine from Italy and a dulce de leche machine from Argentina; we imported it to our factory in Rosebery so we could make chocolate in it’s purest form and dulce de leche the traditional Argentinian way.

Each week, Messina’s Additions series will bring to you a new video, enabling you to ‘step inside’ our gelato.  First up in the video series is our red velvet cake which is baked in house and smashed through cream cheese gelato to make one of our most popular flavours: RED VELVET – Cream cheese gelato with red velvet cake

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