With summer fast approaching, I have found myself pondering all things summery; swimming pools, jandals, cold beverages and of course ice creams.
The investigative journalist in me could not resist the opportunity to dig deeper into some of the season’s main icons. Casting my eye locally I settled on Auckland’s quintessential beach destination — Mission Bay — and made a beeline for the Gelato New Zealand shop. I had been eyeing it up on previous visits to the area and this was a good excuse to visit.
I sat down with bubbly co-owner owner Shelley Guest to find out more about what makes Gelato New Zealand so special. Shelley and husband Trevor are connoisseurs when it comes to the Italian dessert. They have been trained by an Italian gelato master and have a long history of working in the gelato industry. As well as Mission Bay, they have Juicy NZ out in Kumeu, which is well known for its real fruit ice cream. This delicious summery treat is also on offer at Gelato New Zealand, the only place you will find it in Mission Bay. All products are made fresh on-site in Kumeu and whisked to Mission Bay to arrive icy cold and ready to eat.
I always thought gelato was an Italian name for ice cream but it’s not. Ice cream is lighter in density, but gelato has less fat and sugar and a more intense flavour. Traditionally gelato is made with milk powder, however Shelley and Trevor make their gelato with premium full cream milk, which generally blows the minds and tastebuds of any Italian used to street gelato. Milk powder doesn’t quite melt on the tongue like full cream milk does.
The space itself is interesting and quirky with a rustic milk barn theme. Built entirely by Trevor, all the objects have historic relevance to the pair, adding to the authentic experience for the customer. Items are built with wood from an old shed, part of an old wooden electric power pole holds pride of place and lights hang from its ‘power lines’—the attention to detail is superb.
When it comes to the product itself, Shelley’s favourite is salted caramel cheesecake, which she describes as an explosion in your mouth, with cherry cheesecake gelato coming in a close second.
The gelato is served in either a traditional cup – Italian style, or in a waffle cone – Kiwi style.
Shelley’s enthusiasm for gelato, from the ritual of making it, to observing a child’s eyes light up as she scoops the finished product, is infectious.
Gelato New Zealand in Mission Bay is a destination location. The store is open 7 days from 10am till late. With vegan, halal, egg and gluten free options available, it’s a must-do when you visit the area.
