Where Melbourne Chefs Eat Gelato and Ice-Cream

Gelato is a pleasure that should be enjoyed year-round. But once the temperature tips over 30 degrees, Melburnians are doubly likely to be lined up outside the city’s gelaterias and ice-creameries, trying to decide which flavour(s) to taste-test – and then order.

Everyone’s got preferences: cup or cone, creamy or fruity, gelato or ice-cream. And chefs are no exception. So, we asked a flock of Melbourne’s best and up-and-coming chefs where they go to get their cool summer hit, and what they order when they’re there.

Jung Eun Chae, Chae

My go-to gelato place is Gelateria Bico. Apart from the fact that it was so conveniently located on the ground floor of the same Brunswick apartment [building] I used to live in, this place is my favourite because it really shows their passion about gelato. The pistachio is classic.

Andrew McConnell, Gimlet, Cutler & Co

Always Pidapipo: pistachio and Nutella swirl.

Raymond Tan, Raya

The flavours at the new Good Daze Canteen are right up my alley. Milo crunch is my kryptonite. The hwachee on a hot day is so good, I have no words. They’re also open late, which I love, especially in summer. Just make sure to check their opening hours. I once showed up when they were shut 🙁 .

Hamed Allahyari, Cafe Sunshine & Salamatea

Piccolina is the best gelato in the world! My favourite flavours are dark chocolate, strawberry, and pistachio, or hazelnut with Nutella topping – usually in a cup but sometimes a cone.

Victor Liong, Lee Ho Fook, Silk Spoon

Spring Street Grocer. The fior di latte is outstanding; sometimes I get a scoop, sometimes I get an affogato with the chocolate sauce and crushed hazelnuts, which makes for a super nice touch.

Ned Trumble, Lagoon Dining

Piccolina on Smith Street is my most frequent haunt for that magnificent stuff we call gelato; they have a regular selection that is exceptional, as well as a rotating roster of nuanced and inspired flavours – all delicious. The hankering usually comes on particularly strong during my weekend, sometime after midday on Monday, though it is a craving that shadows me at all times, both waking and sleeping. When I’m unable to swing past for a refuel, or the craving is particularly strong, I implore, beg and cajole my long-suffering partner to replenish the freezer with emergency supplies. Failing that, the service station on the way home does a mean and very reliable Golden Gaytime.

Audrey Shaw, Carnation Canteen

Pistachio or hazelnut at Spring Street Grocer’s Gelateria Primavera. But as an activity I like a scoop of the dark chocolate from Pidapipo while walking around Readings in Carlton.

Patti Chimkire, Mali Bakes

I’m obsessed with everything at Luther’s Scoops. I love trying different flavours each time I’m there, but the Earl Grey milk chocolate and banoffee are among my favourites. Their seasonal sorbets are always divine, too.

Tom Sarafian

Probably the coolest ice-cream around is at Cono Gelateria in Reservoir. It has incredibly exciting flavours, with organic fruits from neighbours’ backyards, and embraces the most beautiful community spirit that makes me want to move to Rezza just so I can be a local there.

Tony Tan

Sundae School Ice-Creamery in Fitzroy North. Always chocolate with whatever topping they offer.

HyoJu Park, Madeleine de Proust

Definitely Luther’s Scoops! The Earl Grey and milk chocolate is so amazing. So is the brown butter cheesecake. The malted vanilla is just insane, too – you can see so many vanilla seeds inside.

Joseph Vargetto, Mister Bianco

My favourite place to get gelato is Pidapipo on Lygon Street. It is made to authentic recipes and has true Italian flavours. My favourite flavours are pistachio and fior di latte. Plus, it’s part of King & Godfree, so you have the added benefit of the whole complex including Johnny’s Green Room upstairs. And you can go for a lovely walk in the area with your gelato.

Natalie Paull

My greatest Melbourne gelato memory was in the summer of 2013. After a sweltering day at Beatrix, I picked the strawberry, mascarpone and balsamic gelato out of the pozzetti at Gelateria Primavera on Spring Street, back when Massimo Bidin and Anthony Femia were at the icy helm. I sat sweaty and dog-tired on a milk crate in the crusty laneway beside the grocer and found God. I chased that flavour like Ahab after his whale, but I never saw it again.

I only dabble in eating frozen desserts, but when the mood strikes me, I am at Piccolina ordering a two-scoop cone – one each of chocolate and pistachio. It’s always perfect lick-temp texture. Sometimes I take the pistachio as a milkshake because it’s frankly a genius beverage, and if I take a pack home I’ll include lemon gelato – a kind of adult Neapolitan trio.

Sebastian Pasinetti, Oko Rooftop and Cafe

You can find me at Messina; I am a sucker for an ice-cream and they do it the best.

Jordan Clay, Pipis Kiosk

My top three. Number one is Spring Street Grocer – it’s a bit of an undercover spot that people often forget about. It’s a little bit more classic, but the texture of the ice-cream is always nice and it’s always hyper-seasonal. My second choice is Pidapipo – this is a lot of people’s favourite, but the reason I like it is that it’s a little bit lighter on its feet and not as rich as others. And my number three is Messina – the ice-cream’s a little bit more luscious and a little bit richer – it’s got that full mouthfeel going on.

Joey Leung, Joy Jaune

I go to many different places for ice-cream and gelato, but if I had to pick one, I would pick Miinot Gelato! I always get their lemon sorbet and try their special flavours. Simple flavours tell you if a gelato shop is good or bad and Miinot always does them so well.

Shingo Tochimoto, Tochi Deli

My favourite place is Luther’s Scoops in Brunswick. They offer a unique, seasonal, well-thought-out menu with quality ingredients. I love their Earl Grey tea [ice-cream] with choc chips. It has a beautiful tea flavour, just the right sweetness and a perfectly balanced texture. It’s rich, creamy, crunchy and chocolatey and yet still has a refreshing aftertaste.

Rosheen Kaul

Hareruya Pantry!

Additional reporting by Audrey Payne

This article was originally published on December 2, 2021. It was updated on December 13, 2024