Gelato Messina

Since opening in Sydney in 2002, Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best ice cream using only the freshest ingredients and to make everything from scratch.

Gelato Messina takes their gelato seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day.

Gelato Messina, the book, provides detailed instructions for creating the best possible gelato, with a comprehensive 'basics' section. It covers core ingredients, balancing and composition, and equipment and method, which will radically change the way you think about making gelato.

The recipes — which include instructions for both domestic and professional methods — feature gelatos made from traditional cream, yoghurt, or dairy-free fruit bases. Flavours range from the more traditional, such as Fior di Latte, Salted Caramel, Pistachio, Chocolate, and lemon, to the playful and innovative styles, such as Baklava; Elvis, the Fat Years; Rosso Antico and Marmalade; Apple Pie; Prosciutto e Melone; and Nacho Libre, that made this Sydney establishment so famous.

Gelato Messina isn't just different; it's out of this world.