LANEWAY LICKS: We’re feeling musically gifted

Laneway Licks - Messina at Laneway 2015

We’re feeling musically gifted this week. Yep, you heard us, we’re starting a band.

Not really. We’ve just hooked up with our friends at LANEWAY and Cool Accidents to bring you LANEWAY LICKS. If you’ve got a ticket, you’re in for something lyrically delicious if you come and see us at the festival in Sydney or Melbourne.

Never deterred by a pun, we’ve come up with four flavours for some of the ace bands playing at Laneway. Have you ever thought about savouring Dune Rats in a cone? What Royal Blood would taste like? How Connan Mockasin would feel dripping down your arm? Or how Little Dragon could lick your afternoon into shape?

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POP TO POPISM – WHAT’S YOUR FLAVOUR?

Pop to Popism Messina Flavour

Remember when you guys named our special flavour Candy Warhol for the Gallery of NSW? If you need a reminder, think swirls of vanilla gelato and creaming soda sorbet mixed with raspberry jellies, passionfruit marshmallows and violet crystals.

To celebrate the end of the Pop to Popism exhibition, we’re doing another tip of the hat to them with an artist/pun inspired flavour. We had so many great suggestions the last time, we’ve decided to let you guys choose another flavour you want made.

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No Soup for You! Messina’s International Soup Kitchen comes to Melbourne

Messina's International Soup Kitchen

 

Playtime is kicking off at Birrarung Marr, as the very fancy Royal Croquet Club pops up in Melbourne’s centre from 16th January. Complete with a giant croquet pitch, multiple DJ’s, bars (plentiful with Pimms) and roving food outlets, you won’t even miss out on the Australian Open action as you can recline in front of the big screen and watch it all under the stars.

And what can you expect from Gelato Messina? Handpicked by Broadsheet to rustle up a sweet concept, Messina’s International Soup Kitchen was born.

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Real or No Real? The Sydney Fest Menu is ON

Have you ventured down to Festival Village at Sydney Festival to treat (or confuse) your tastebuds at our newly opened Double Down Diner yet?

First up on the menu of gelato confusery is ‘The Royale With Cheese’, which was designed by our Messina chefs to look exactly like a real burger. All is not what it seems – it’s so lifelike in fact; we’ve been having a good ol’ game of real or no real with all the burgers on site from our fellow food stalls…

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THE DOUBLE DOWN DINER: Sydney Festival is coming

The Double Down Diner - Sydney Festival 2015

THE DOUBLE DOWN DINER OPENS ON THURSDAY!

Have you ever wished for Sydney’s best gelateria and Sydney’s best BBQ house under the same roof? Stop rubbing that lamp, because your wish has just been granted, courtesy of this year’s Sydney Festival 2015.

We’ve teamed up with our friends at Porteno to create The Double Down Diner, especially for Sydney Festival 2015. Sydney’s best double trouble duo have put together two show stopping menus to showcase good ol’ southern American diner nosh.

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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!”

HOW TO MAKE TIRAMISU GELATO

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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