Sweet Taste of Success
Adelaide gelateria scoops the prize for the best gelato in the WORLD with their pear and Gorgonzola creation – so what’s the secret?
If you want decent gelato, it’s a truth unofficially acknowledged that you have to go to Italy, right?
Perhaps not. Adelaide-based gelateria, 48 Flavours, recently scooped the coveted People’s Choice Award at the Gelato World Tour in Rimini, on the Adriatic Coast of Italy.
The family-run business received this for their unique and mouth-watering gelato creation – which features pear, Gorgonzola cheese, organic fig and roasted walnuts.
Speaking to Today Extra, the creator of the ice cream, Brian O’Donnell, explained just what the secret to the dreamy gelato is:
‘It’s pre dessert,’ he outlined – of the cheese plate in ice cream format.
‘It’s just a synergy of those flavours. From a catering background, those flavours work really well together.
‘They haven’t really been put together in an ice cream before.’
The gelato creator outlined that at first in the competition, judges were confused by their concoction.
‘They were like: “Gorgonzola in ice cream?”,’ he said. ‘They just didn’t think it would go.’
But Mr O’Donnell said that ‘more and more came back’ saying they loved it. Which is just as well, as, he said, it took 48 Flavours an impressive three months to nail the flavour.
Of course, the pear and Gorgonzola isn’t the only delectable treat on offer at 48 Flavours.
The gelateria, which was launched in 2014, is so named because ‘it represents the range that we have in store each day of the week’.
From Sicilian Pistachio to Pineapple and Ginger, Durian and Black Sesame, the store prides itself on ‘fresh produce, product made in store, and emphasis on Asian and Vegan flavours, using quality local milk, with quality ingredients from Adelaide Central Market’.
Prior to this Gelato World Tour competition, 48 Flavours had in fact known the heartache that comes with just missing out.
The gelateria came second in a Singapore-based regional competition just previously, and so the family decided to go out on a limb with the new unconventional dessert that features creamy and mild blue cheese to offset sweet fruity flavours.
‘It was a bit of a risk,’ Mr O’Donnell told Whimn.
‘When we went to the Singapore stage, we had a product called the walnut and honey crunch. A great product, an Australian product but we wanted something specific for the Italian market so we had the Gorgonzola.
‘It was all about the perfect balance between the flavours.’
For this competition, the 48 Flavours creation saw off plenty of gelatos to take home the prize.
This year’s tour featured entrants from 19 countries including China, Singapore, Colombia, Germany, the US and Slovenia.
Flavours ranged from the classic (pistachio) to the wacky (extra Virgin olive oil) – and delicious (apple sorbetto made with caramelised speck and rye breadcrumbs).
Others were perfect for those with a taste for whisky and chocolate – featuring Tennessee whisky, Turkish delight and more.
The result was chosen by judges and marks for structure, flavour and presentation. The judges made up two thirds of the vote, while the public made up the remaining third.
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