News

We're dishing up make your own sundaes exclusively for Winterlight Festival

We're serving a custom made gelato crème brûlée and pineapple vol-au-vent at The Island – Kanak Beach Village

Curated by Biota's James Viles, we've made a rum baba gelato cake with local produce from our farms, to celebrate all things WILD.

This July you'll be able to add a sprinkle of luxury to your scoops, shakes and cakes with our fresh Australian truffles.

You can now buy our full cream jersey milk in glass or plastic bottles at select stores. Both are 100% recyclable, but have a slight difference in price.

We've created a bloody delicious flavour for the Red Cross Blood Service 24-hour donate-a-thon

This week our immersive Blacklight Dessert Lab will see us collaborating with Dopa By Devon Cafe who've co-created two Japanese inspired dessert drinks.

Prepare your tastebuds for our Messina June Shake Special as we bring you a cup full of deliciousness straight from the Mediterranean

We've made a deliciously zesty Italian custard gelato, with a little help from Flor de Sevilla Gin—all in time for world gin day.