Taste the first ever Messina hazelnut gelato made from our very own hazelnuts, picked, roasted and milled entirely in house. Truly 100% natural and truly 100% farm to table!

The history of our humble hazelnutshas been quite the journey.  We've always sourced the very best tondi di gentili dele lange variety from Cortemilia in the Piedmont region of Italy for all of our hazelnut gelato and additions.  If you've ever had our gianduia, white choc hazelnut, choc hazelnut spread or one of our many hazelnut specials, you would have tasted this variety.

In 2016, we bought a Hazelnut farm in Victoria and planted a mix of 4 varieties, with the aim of becoming self-sufficient within a few years.  We're not quite there yet, but we recently harvested just enough to make a sample batch for you lucky customers.

After 2.5 years, we now grow 4 types of hazelnuts which are suitable for our climate and region.  

You'll be tasting the Tonda Di Giffoni, The Lewis, TBC 20% and The Barcelona, all blended and manually roasted to give our preferred flavour profile.

WATCH the video below to see our first hazelnut paste being made at Rosebery HQ.  

As this is our very first batch, we only have a limited amount in each store, so get in QUICK! We’d love to know what you think.

Available at the following stores from Friday 22nd Feb until stocks last:

SYDNEY: Rosebery, Bondi, Surry HillDarlinghurst, The Star, Circular Quay, Tramsheds, Newtown, Parramatta

MELBOURNE - from Saturday 23rd February: Fitzroy, Windsor, Richmond

CANBERRA: Braddon

BRISBANE: South Brisbane

SEE HOW WE MADE OUR FIRST HAZELNUT PASTE:

PHOTOS FROM OUR HAZELNUT FARM IN SEYMOUR, VICTORIA: