Make it like Messina: TIRAMISU GELATO

Want to make something different for your Christmas dessert this year? If didn’t know, we’ve written a book, aptly named GELATO MESSINA, THE RECIPES (you can buy a copy in our Darlinghurst store). Head Messina honcho, Nick Palumbo, teaches you how to make his favourite flavour below. Just don’t tell his kids.

“When I’m asked what my favourite flavour is, I always say that this is like asking who’s your favourite child…I love them all the same! But, deep down, we all have a favourite, and so when we talk about gelato flavours, for me it’s Tiramisu. It has it all!”


In the book we teach you how to make both the domestic and the professional way. For the purpose of the below, we’e assuming you’re making this at home. You’re making gelato, so if you haven’t yet guessed, you’ll need a gelato maker – we use Thermomix.

Tiramasu Gelato recipe by Messina

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Get Suggestive – This Month’s Dessert Bar Sundaes

We like to get a little creative at The Dessert Bar. Every 6 weeks (or so), the mighty Messina chefs come up with 8 new delectable and delicious sundaes for you to try.

For just $9.90 a pop, you can rock up to our Darlinghurst Dessert Bar and let our staff create you something special. This month, we’ve been getting jiggy with the traditional choc top, adding our own blood peach sorbet and toasted macadamia gelato, plus taking salted caramel to the next level in our ‘Caramellow Out’ cups.

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COMING SOON: The Messina Christmas Cake

Look what we’re busy working on…

The Messina Christmas cake is coming soon – this year it involves pain de epices gelato (a delicious spicy gingerbread flavour), chestnut crunch, chocolate sponge, ginger and chocolate mousse, pear and apple jelly, and vanilla marshmallow.

Yule be able to get your hands on our log from the 20th December. Make sure you keep an eye on our Facebook page and Instagram page for the latest updates.

Messina Christmas Cake

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The Truth About Pistachio Gelato

If you’re a regular Messina visitor, you may have noticed our pistachio flavour is not always available, and when it is, it has a very distinctive flavour, unlike any other gelato you’ll try in Australia. Why, we hear you cry?

Messina founder Nick Palumbo and Head Chef Donato Toce explain:

Pistachio gelato is the most counterfeited flavour of all the gelati.

The reason for this is purely financial. The cost of the nut itself is about 3 to 4 times that of most other nuts.

Specialty gelato ingredient manufacturers generally have 3 types:

The first type is made with Pistachio, Almonds & Chlorophyll (green colouring). These pastes generally cost around $25 per Kilo and is used by about 85% of all gelato retailers around the world, including Italy! It is by far and away the most common paste and the flavour this paste gives the gelato is basically what the world has unfortunately come to associate with “pistachio gelato“.

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Creative department: Friday 18th 12-7pm, Saturday 19th 12-7pm, Sunday 20th 12-7pm, Monday 21st 12-7pm
Please be aware of these times when picking up cakes over the long weekend.

Our other stores are open an additional half hour on Sunday

Darlinghurst: Sunday 20th 12-11.30pm
Bondi: Sunday 20th 12-11.30pm
Surry Hills: Sunday 20th 12-11.30pm
Star: Sunday 20th 11-11.30pm

Fitzroy: Sunday 20th 12-11.30pm

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Roll Up, Roll Up!

Carnivale Menu

Carnivale Menu



Leave the juggling hobbits at home and trim that bearded lady my friends; the real carnival of the senses has arrived. The clowns at Gelato Messina are about to turn your senses upside down and inside out with
IL CARNIVALE DI GELATO MESSINA – Festival Village in Hyde Park, Sydney Festival January 2014!

The gelato ringmasters have cracked their cream whips once again and will be creating a veritable smorgasbord of carnival inspired desserts, tidbits and oddities to satiate your sweet tooth!
What would you say to a Messina hot dog?

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Here at Gelato Messina, we really love gelato. We love it so much, we have a small shrine in our homes to which we must bow. What we love even more however is sharing this love of gelato with others. This is what inspired us to write our first book. In our book we have included over 40 of our flavours including some of our favourite signature flavours such as salted caramel and white chocolate.

With a few simple and inexpensive kitchen appliances, the book will show you how you can make gelato in your own home just like the professionals !

Messina:The recipies

Available for purchase in our Darlinghurst and Fitzroy Stores

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To celebrate the launch of –
True Blood: The Complete Fifth Season
we were asked to come up with a suitably blood-drenched, vampire delicacy..

We knew there had to be blood and lashings of it.. so we created a burnt caramel & pear gelato heart with a centre oozing with blood plum syrup. When you buy this little sucker of a kit, you get to inject the liquid blood into a 70% fleur de cao (barry callebaut) chocolate shell at the centre of the heart, which sits upon a white chocolate and malt feuilletine base. Once filled, rip it open and let the feeding frenzy begin.

its $28 and is available in store only from our Creative Department in Darlinghurst (no pre-orders).. It’s super limited so be quick.. seriously, its killer..

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the heart attack 2013Our limited edition Valentines Day special has returned.. Our Heart Attack is back and pappa’s got a brand new bag!!

A heart shaped monoporzione filled with dark chocolate gelato, our own raspberry goo, freeze dried raspberries rolled in popping candy, all encased in a white chocolate and rose water ganache.

You could buy this one if your girlfriends name is Shazza, or alternatively we’ll write the name of your loved one on it for you! Just let us know the name when you order.

Single Serve/Monoporzione
PLEASE NOTE: this cake is not customisable in any way.

These are only available IN STORE or BY PHONE –
call 02 8354 1223 and choose the option for the creative department.


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