Gelato Messina

Gelato Messina


Actual userpoint: 0

City: Sydney
Country: Australia
About me: 


When we make gelato at Messina, we ask ourselves one simple question: “How would they have made it 100 years ago?” The answer is simple – use ingredients in their raw and most natural form and make everything from scratch.

Since its inception in Darlinghurst in 2002 we’ve had one clear goal: to set the benchmark for gelato in Australia. To do that, we do not compromise on quality and our product is made fresh on the premises daily, offering a diverse range of over 40 flavours at any one time and a select number of bespoke gelato cakes and single serve pieces.

The Creative Department (Messina’s Laboratorio and Patisserie) has its own team of chefs creating complex and intricate mono-portioned pieces that will simply blow you away. 

Gelato Messina loves using Thermomix.

Using Thermomix since: 2010
What Thermomix ® version do you have?: Thermomix ® TM 31
What is your relationship with Themomix?: Customer
Cookingskills: Chefcook
Best recipe: 

Lychee and rose layered dessert

Most commented recipe: 

Lychee and rose layered dessert

Published recipes: 1
Comments: 0