When household name Gelato Messina announced its intentions to open up a DIY dessert bar, I may have lost my marbles. This was the same month that saw Cow and the Moon take the title of World’s Best Gelato, so it really was a fantastic month to be a Sydneysider.
Opening up in the now deprecated Messina Creative Department, the dessert bar allows you to choose your own gelato base(s), and spruik it up with any number of toppings you desire (70c per topping). The result is a creation – or failure – to call your own.
Furthermore, they intend to mix up the flavours and available toppings every once in awhile to keep things interesting. Perhaps this is the secret to success – variety is the spice of life, after all. One man can only eat so much, so I recruited the iFat to once again, shoulder my sweet, sweet burdens.
Date Last Visited: 15/2/2014
Recommended Dish(es): DIY if you know what you’re doing, otherwise, the Pavlova-Kona & I Dough Know are pretty good