The famed Piccolina Gelato Project returns next week with a gelato line-up curated by some of Melbourne’s most talented chefs – and this time, it’s all about Aussie milk bar classics.
Starting 2 October, a total of 24 limited-edition gelato flavours will be available from Piccolina’s seven locations until 26 November.
This season’s participating chefs include: Jacqui Challinor (ex-Rein & La Rue); Stephen Nairn (Yugen Dining & Omnia Bistro); Philippa Sibley (Pinottã); Simon Ball-Smith (Brico); Jerry Mai (Pho Nom); Charlie Carrington (Atlas Dining); Audrey Allard (Holy Sugar); and Raymond Tan (Raya & Nimbo).
A collection of three flavours from each chef will fill the Piccolina cabinets each week, with every option sharing one commonality – they’ve been inspired by childhood milk bar treats.
“The way each chef has interpreted nostalgic flavours through their unique culinary lens is extraordinary,” says Piccolina Founder Sandra Foti.
“While every season presents its own set of challenges, this one has pushed our creative boundaries to new heights. We’ve taken on the complex task of recreating beloved, childhood favourites using natural ingredients.”
Each culinary talent worked closely with Piccolina’s Creative Head Chef and pastry team to develop their creations, which cover everything from Nairn’s Strawberry Clouds inspired by the classic lolly and Challinor’s riff on a Bubble O’Bill to Mai’s nod to a Kinder Surprise.
Season four of the project has been a serious labour of love, with Foti and the team beginning the development process late last year.
“The creation of all 24 desserts required the perfection of nearly 100 unique recipes,” says Foti. “We’re thrilled that food lovers can now savour these extraordinary culinary innovations.”
Full flavour line up below:
2-8 October
Jacqui Challinor
Chocolate Crackle (milk chocolate gelato, dark chocolate crackle)
Bubble O’Bill (bubblegum and strawberry gelato, milk chocolate stracciatella, chocolate stracciatella, gum ball)
Finger Bun (burnt butter gelato, toasted brioche, toasted strawberry buttercream
9-15 October
Stephen Nairn
Strawberry Clouds (strawberry cream gelato infused with fresh basil, strawberry sherbet, dehydrated strawberries)
Rhubarb and Custard (vanilla custard gelato, rhubarb gel, rhubarb custard gummies)
Bananas (banana gelato, caramel ganache, banana cocoa nibs)
16-22 October
Philippa Sibley
Toffee Apple (vanilla bean custard gelato, Pink Lady apple sorbet, toffee apple powder, chocolate stick)
Million Dollar Bullet (liquorice gelato, blackberry sorbet, chocolate layer cake)
Doughnut (cinnamon doughnut gelato, toasted doughnut crumb)
23-29 October
Simon Ball-Smith
Maltesers (malt-salted caramel gelato, dark chocolate stracciatella, chocolate-coated malt crumble)
Pineapple Lumps (stracciatella gelato, pineapple jam, pineapple lumps)
Frosty Fruit (pineapple, orange and passionfruit sorbet, sherbet)
30 October-5 November
Jerry Mai
Kinder Surprise (Better Than Nutella gelato with white chocolate and gianduja stracciatella, Piccolina surpise)
Cookie Dough and Chips (cookie dough gelato, salted potato crisps)
Lolly Bag (Red Ripperz gelato, chocolate freckles, Mad About Teeth, sherbet)
6-12 November
Charlie Carrington
Zappo (grape Zappo gelato, strawberry Zappo ganache)
Raspberry Spider (Bilson’s raspberry soda and tonka bean gelato spider)
Popcorn (salted popcorn gelato, salted popcorn powder)
13-19 November
Audrey Allard
Nerds (vanilla gelato, strawberry and Nerds grape jam, strawberry sherbet)
Potato Cake (rosemary and brown butter gelato, potato brioche croutons)
Last Minute Ingredients (buttermilk gelato, homemade Oreo cookies, maple syrup)
20-26 November
Raymond Tan
Pandan Iced Vovo (palm sugar gelato, pandan marshmallow, pandan kaya, coconut sable)
Matcha Milkshake (Sala syrup milkshake, matcha gelato, strawberry sherbet)
Ube Custard Tart (ube gelato, pie crust, ube custard, coconut flesh)
