Mi­inot Ge­lato

This Mel­bourne ge­lato-maker’s small-batch op­er­a­tion is big on flavour.

Gourmet Traveller (Australia) - - News - BY EMMA BRE­HENY

WHO Emma Ni­cholas-Jen­nings and hus­band, Gary Jen­nings, owners of Mel­bourne ge­lato shop Mi­inot, learnt their trade help­ing Ni­cholas-Jen­nings’ par­ents at their gela­te­ria on the Morn­ing­ton Penin­sula dur­ing hol­i­day sea­son.

“We got sick of trav­el­ling back and forth, so we thought we’d do our own,” she says. The cou­ple took a risk on a derelict strip of shops in Mel­bourne’s northern sub­urbs and opened Mi­inot in 2015. De­spite its off-piste lo­ca­tion, the gela­te­ria at­tracts peo­ple from all over the city.

WHAT Lo­cal in­gre­di­ents are used to make flavours such as honey, yuzu and fei­joa. On any given day, the cab­i­net might hold a dairy-free banana, co­conut and char­coal ge­lato, or the OMG, which has lay­ers of salted-caramel ge­lato, Nutella and but­ter­scotch. Re­cently, Shrop­shire

Blue from Mel­bourne cheese­mon­ger Harper & Blohm was crum­bled on a quince and goat’s milk ice-cream. It was a sell-out.

HOW Un­like some gela­te­rias, Mi­inot doesn’t own a pas­teuriser, of­ten used to speed up the ge­lato-mak­ing process. In­stead, Mi­inot’s ge­lato thick­ens nat­u­rally overnight in the fridge, al­low­ing the flavours time to steep, and is churned slowly, which makes for a thicker, creamier re­sult. “When we tasted our first batch, we were amazed at the tex­ture,” says Ni­cholas-Jen­nings. “Our cus­tomers con­stantly com­ment on it.” The fi­nal step is com­ing up with a fun name for each f lavour. Sergeant Pep­per teams Tas­ma­nian pep­per­berry with dark choco­late; The Cone of Si­lence pairs ve­gan choco­late with waf­fle-cone pieces; and the Su­per­hero has choco­late swirled with hazel­nut and Nutella and lay­ered with wafers.

WHY Mi­inot is truly small­batch ge­lato. With­out a pas­teuriser to whip up more, once a flavour has sold out, that’s it. “Peo­ple see a post on In­sta­gram and know to get in quick,” she says.

WHERE Mi­inot Ge­lato, 71 Melville Rd, Pas­coe Vale South, Vic, (03) 9383 4258

Yuzu and Marrakech cup (left), and Choco­late Co­conut Cher­ries with Burnt Fig. Right: Or­ange Pome­gran­ate and Banana Co­conut Ash, and Man­darino and For­est Berries. Be­low right: Mi­inot co-owner Emma Ni­cholas-Jen­nings

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