Ice cream in winter? Any time really!

I was lucky enough to be invited to Gelista, at Ridleyton, to hear about their business and take a tour.

Gelista, artisan style homemade gelato, was established towards the end of 2009 when founder Peter Cox moved from accountant to gelato maker, setting up the factory in a small premises.

Peter wanted to see if people would like to buy their product. And yes they did! With new customers each week, they grew and now supply restaurants with a premium product, as well as the domestic market with smaller tubs found in many Foodland stores.

Gelista has developed their own flavours with much research and now produce 25 flavours, and with many awards to their name.

They also produce bespoke flavours with microbreweries asking if they can do something with their product. While there, we tasted a Serafino Shiraz gelato and a Prancing Pony beer gelato. I would certainly buy tubs of those!

Much of the produce is sourced locally including Marble Hill cherries and for the ricotta, fig and honey gelato everything is local including La Casa Del Formaggio ricotta, Glen Ewin figs and Kangaroo Island honey!

We were taken through their factory and explained the churning process.

We also watched as a batch of Marble Hill cherry gelato was churned for us, explaining they churn about 200 litres a day.

After a taste test we took home a jar of ricotta, fig and honey gelato and I popped in my local Foodland to grab a blood orange and dark chocolate jar!

This is truly a premium Australian product with great care taken in the research and development of this product.

 

** I was an invited guest