Mylk + Ko

Born in Chile to a Belgian father and a half-Indian mother, Ines Scholtes has been influenced by a mixture of cultures. Ultimately though, it’s her Belgian side that dominates her approach to cuisine, especially sweets.

The self-confessed sweet tooth is so serious about them she forewent a career in law to pursue her passion for food. In February 2017, she opened a cafe in New Farm, Mylk + Ko.

Mylk + Ko has evolved from Scholtes’ Instagram, which she started in 2015. Her account was dedicated to the decadent but wholesome sweets she would create, which were often vegan, gluten-free or dairy-free. In its first year, the account reached more than 20,000 followers. From there she knew it’d be viable to open a business and harness that following.

Shifting into Vespa Pizza’s old premises on Merthyr Road, the wooden floorboards and most of the walls remain intact, but everything else has been refurbished, including expanding the kitchen. Charcoal, wood and white features decorate the space, with a smattering of green breaking up the monochromatic tone.

The current menu features an elaborate selection of acai bowls including the “Lamington” and the “Golden Gaytime”, as well as a number of smoothies, super “mylkshakes”, cold-pressed juices and CocoWhip, all made to order. Allpress coffee and Mayde Teas are also on offer.