Australia Represented at the Gelato World Tour 2015

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Gelatony in Summer Hill's Lemon Zest and Fig Marmalade 1 2 3 4 5 6 7 8 9 10 1 / 13

The Scoop on the Gelato World Tour

BY PHOEBE TILELLI 24th March 2015

The Scoop on the Gelato World Tour - Broadsheet Sydney - B... http://www.broadsheet.com.au/sydney/food-and-drink/article/...

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Which Australians got noticed at the most-recent round of theWorld Gelato Tour?

On Sunday, Gelataria 48 Flavours from Adelaide placed second in the Asia Pacificround of the Gelato World Tour in Singapore, with its flavour: roasted walnut andhoney crunch. Last year’s grand-final winner, Australian John Crowl from Cow andthe Moo in Enmore, saw an instantaneous response from the public, with peoplelining up to try his winning flavour, mandorla affogato, featuring espresso coffeeand roasted almonds. “I think it’s important for artisans to participate in this eventbecause it spreads the gelato culture around the world and that’s a positive thing forall of us,” says Crowl.

Competing against some of the gelato industry’s top players from all around Asia,48 Flavours is pleased with its placing. “We use 100 per cent Australian, top-qualityingredients to create this flavour, and we’ve received a great response from thepublic in Singapore,” says Brian O’Donnell, owner of 48 Flavours. The winner ofthe Singapore round was a local artisan which uses coconut milk, Indonesian palmsugar and sea salt. Third place was awarded to a Malaysian competitor usingMadagascan vanilla, pandan, basil seeds and gula Melaka (palm sugar).

“It’s been the best experience. For me, it’s about explaining the product to thecustomers. I love that a large percentage of the votes are decided by the public,because at the end of they day. they’re the ones we want to cater to,” saysO’Donnell.

The results are comprised of public votes and scores given by a panel of judges;including media personnel and renowned chefs acting as the technical jury. Iaccepted the offer to be an “expert” judge (I’ve eaten more than my fair share livingin Italy for the past year). That being said, the gelato on offer at the competition wasfar more exotic. Asian flavours such as the Singapore Sling (gin included), pandanjuice and curcuma (an Indonesian root vegetable) featured.

Gelatony gelataria from Summer Hill received a special mention for the technicalexcellence of its product, fig-marmalade gelato with dark chocolate and lemon zest.Italian owner Antonino Lo Iacono was proud to represent his gelataria after 30 yearsin the business. “I was taught to make gelato by my father in Italy and now that I amin Australia, I have passed it down to my children and my wife who also help me atGelatony. I make all of the jams myself and the fig marmalade is a recipe my mothercreated,” said Lo Iacono.

Robbie Hill from Yamba Icecreamery made it to the Singapore round with hisflavour, burnt-butter and toffee-almond brittle, combined with cocoa butter andMaldon salt. He started his gelato business only 18 months ago, before which hewas working as an underground coal miner. “I entered the competition hoping tolearn more. I’ve seen things here that I would never have thought to do, so it’s beena great experience.”

All facets of these gelatos are made from scratch every day. O’Donnell of 48Flavours says he gets the inspiration for his creations everywhere he goes: “Whenyou go to a restaurant you have to pick the right wine to go with your food. This iswhat we do with the gelato. We are trying to match different flavours together tocreate something interesting.”

Several legs of this tour take place in various countries where contestants battle towin the best flavour. The top three contestants from each round are invited to thefinals in the motherland of gelato, Rimini, Italy in 2017.

gelatoworldtour.com

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