Are you ready for an obscene amount of gelato photos in one post?
The whole saga began when I first heard about friends driving out specifically for a gelato run (people do that?), and then later someone else asked me what my favourite gelato place was (none at the time), what I thought of Gelato Messina because they thought it was all hype (I’d never visited a Messina at the time) and recommended another gelato place in Sydney (still yet to visit). Gelato is apparently a pretty big deal to many, so I guess there’s only one way for me to find out and form my own opinion. Yes, Vickie finally visited Gelato Messina to see what the fuss was all about. This is what Gelato Messina at Miranda is all about!
Note 1: I don’t have a sweet tooth so very little sweetness would satisfy me and any more quickly overwhelm and sicken.
Note 2: I generally avoid caffeine after a certain hour and usually only have gelato after dinner, so I may never try many of the coffee or chocolate flavours. Boo.
Note 3: I am cuckoo for coconut, so expect just a little bias. smile
Note 4: Blank comment means it tastes fairly standard (and that’s not a complaint).
Note 5: This post will be continually updated as I revisit the place. Oh, spoiler. I revisit the place.
Post Last Updated: 25 Jan 2016
There is a plethora of standard gelato flavours available, and the first time I went there I just didn’t know where to begin. At Messina Miranda, the first and third display cabinets from the left are the standard gelato flavours that are available year-round.
Gelato Messina: Gelato (standard)
|Apple Pie||This flavour has my usual complaint of the apple pie crust crumbs being too large a lump, but it wasn’t soggy and that I appreciated. I love apple pies themselves but wasn’t particularly fond of this flavour.||25 Oct 2015|
|Banana Split||I liked the banana-ness on the first few tastes, but after a while, it seemed to have dissipated and I could only taste caramel, peanuts and chocolate.||25 Oct 2015|
|Bounty||Coconut milk gelato with desiccated coconut and choc chip. I thought this tasted too chocolatey and not coconutty enough, but I’ve never had Bounty the chocolate, so I wouldn’t know how it compares.||2 Dec 2015|
|Choc Mint||This flavour tastes like mint leaves. It leaves a slightly bitter aftertaste, which I much prefer than the sugary fake mint flavour of some other choc mint ice cream. Every time Richard orders this, the staff would ask if he’s tried it because it’s just different from the typical choc mint.||31 Jul 2015|
|star||Coconut Lychee||Loved the very Asian coconut and lychee flavour combination.||14 Aug 2015|
|Hazelnut||31 Jul 2015|
|Macadamia Crunch||Macadamia gelato with crunchy sweet white chocolate bits inside.||23 Aug 2015|
|Pannacotta w Fig Jam & Amaretti Biscuit||Had a big scoop of this and a big wad of super sweet sticky fig jam hit and overwhelm me. I wish this was more pannacotta than fig jam, but if super sweet stickiness is your thing, this flavour would be your thing.||31 Jul 2015|
|star||Pear & Rhubarb||Lovely fruity flavour!||14 Aug 2015|
|Salted Caramel and White Chocolate Chip||A bestseller according to the Messina website, and I can see why. It’s creamy, sweet and slightly salty. It’s the complete diet.||25 Jan 2016|
|Vanilla||2 Dec 2015|
|Yoghurt & Berry||Tastes more or less like its name. There’s meant to be both raspberries and blueberries in the coulee, but every time I’ve seen it there’s only red swirls in it.||19 Sep 2015|
Sorbet, also available year-round, are on the furthest right. I could favourite all the flavours in this section!
Gelato Messina: Sorbet (dairy free)
|Blood Orange||Quite sour, which I love. Excellent as a palate cleanser.||9 Oct 2015|
|Chocolate Sorbet||Taste dark chocolatey and not overly sweet, and not thick like an ice cream or gelato. A lighter chocolate option.||14 Aug 2015|
|Coffee and Hazelnut Praline||The sweet crunchy hazelnut praline goes very well in the coffee sorbet. There’s enough hazelnut taste in it.||23 Aug 2015|
|Lemon Sorbet||Super refreshing, palate-cleansing, tarty lemony goodness.||11 Sep 2015|
|Mandarin||25 Sep 2015|
|star||Pandan & Coconut||Pandan and coconut are always a reliable flavour combination.||31 Jul 2015|
|star||Passionfruit||Comes with all the crunchy passionfruit seeds. Enjoyed the tartness.||14 Aug 2015|
|Raspberry||19 Sep 2015|
|star||Salted Coconut & Mango||A bit of mango puree on a coconut base with just a hint of salt. Love this.||23 Aug 2015|
|Strawberry||25 Sep 2015|
Special flavours are on the left hand side of the second left section. There are always 5 special flavours available and every weekday, a new one displaces an old. Unlike their standard gelato and sorbet, the specials would often have a million things going on. My general comments about these million things going on are:
And now, the ever growing Special flavours comment table!
Gelato Messina: Specials
|Rococo||Chocolate, honey and coconut gelato with crunchy, sticky nougat. I taste-tested this and thought I liked it, but the big scoop got more sickly sweet by the minute.||25 Jan 2016|
|Old Gregg||Baileys gelato with butterscotch sauce folded through. Taste test of Richard’s scoop and it’s very alcoholic!||1 Dec 2015|
|Pablo Pistachio||Light pistachio gelato smothered in white chocolate mousse and raspberry puree. I didn’t pick up a lot of the white chocolate taste (or my scoop just didn’t have a lot of the mousse in it), but I still liked the pistachio and raspberry flavour combination.|
|Pretz N’ Popped||Pretzel milk gelato with peanut popcorn praline. Ah, it’s the peanut popcorn praline, which I remember having in one of the old specials (Cracker Jack). Still crunchy, and I still liked the peanut flavour.|
|Big Cheese-Off||Pistachio & ricotta gelato, scented w/ orange blossom water & candied almonds folded through. The staff told me it’s quite cheesy; Richard thought it’s cheesy enough; I mostly tasted the pistachio. Occasionally the lovely orange blossom water came through as well. My only complaint is the candied whole almonds got quite soggy being embedded in the gelato.||9 Oct 2015|
|Cracker Jacks||Caramel peanut butter popcorn gelato with peanut popcorn praline. The praline was sweet and crunchy and the peanut tastes great with the popcorn. Enjoyed this.|
|star||Tongue Thai’d||Peanut and coconut gelato with cashew dacquoise and lime curd. Loved this! Very nice peanut taste. Richard’s comment on taste test of my scoop: “Taste like Thai!”||25 Sep 2015|
|Passionfruit Cheesecake||I got this as a full scoop after taking a taste test, but regretted my decision. I couldn’t taste any of the cheesecake but a watered down passionfruit gelato. The crunchy biscuit base chunks were so big they were distracting.||19 Sep 2015|
|star||Pina Coco-Lada||Bounty gelato with pineapple cake and mango puree. Love this one! It had more coconut than the super sweet Bounty gelato on its own, and the pineapple and mango taste went super well with it all. It was thankfully not as cakey as the Danny Two Times I had in the same cup.||11 Sep 2015|
|Danny Two Times||Yoghurt, orange and poppy seed gelato with orange cake. I loved this as the taste test and proceeded to get a scoop, but my scoop ended up being almost all orange cake, and barely the yoghurt, orange and poppy seed gelato I first tasted. Richard also had a full scoop, and both were so cakey they didn’t melt at all. Not a fan of this.|
|star||Burnt Caramel and Ginger||It wasn’t too sweet despite the burnt caramel name; love the ginger taste in this. Wish this was a base flavour available at other times! And this doesn’t even have coconut in it!||23 Aug 2015|
|VJ’s Coconut||Caramel coconut gelato with ginger lemongrass jam. Taste test only. Has more ginger lemongrass taste than coconut. I was very close to getting this as a proper scoop if I hadn’t felt like something more coconutty.||14 Aug 2015|
|Romanikerer||Peanut butter cheesecake gelato with peanut butter brownie. Very rich, to the point that I somewhat regret choosing to have a whole scoop of this.||31 Jul 2015|
|star||Standard flavour||Note to self: try this again|
|star||Special flavour||I wish they would redo the flavour in the future|
|all||I got fooled by the taste test! *shakes fist*|
TL;DR: Do I think Gelato Messina is all hype? Nope! Especially not if the staff at Miranda have been so consistently helpful and friendly, even when the place is super swamped on the weekends after a film. This is really bad for my waistline!
Westfield Miranda ground floor
600 Kingsway, Miranda NSW 2228, Australia
|Speciality / Cuisine||Gelato|
Scoops: $4.80 (1 scoop) / $6.80 (2 scoops) / $8.80 (3 scoops)
Tubs: $12.80 (0.5L) / $22.80 (1L) / $29 (1.5L)
|Other Notes||Cash only|
GELATO (# = yet to try)
Apple Pie (G)(E) – real apple gelato with our own house made apple pie throughout
Banana Split (N) – banana and caramel gelato with chocolate chips, crushed peanuts and whipped cream
Bounty – coconut milk gelato with desiccated coconut and choc chip
Choc Mint – real fresh mint gelato with chocolate chip
#Milk Chocolate with Choc Peanut Fudge (N) – milk chocolate gelato with chunks of choc peanut fudge
#Chocolate Fondant (N) – a rich decadent dark chocolate (contains nuts)
#Chocolate Chip – light cocoa gelato with chocolate chips
Coconut & Lychee – coconut milk gelato with lychee fruit
#Coffee – made with real espresso coffee (seriously)
#Dulce De Leche – an Argentinean caramel made by reducing milk until it becomes a sweet jam.
#White Choc Hazelnut (N) – white chocolate & hazelnut gelato with hazelnut praline
#Gianduia (N) – chocolate & hazelnut
Hazelnut (N) – made with fresh roasted hazelnuts from Cortemilia in Italy
Italian Nougat (N)(E) – honey based gelato with roasted nuts, egg whites and Italian nougat
Macadamia Crunch (N) (G) – caramelised white chocolate and macadamia gelato with macadamia crunch
Pear & Rhubarb – fresh pear gelato with our own poached spiced rhubarb
#Pistachio & Milk Chocolate (N) – pistachio and milk chocolate gelato with pistachio praline
#Poached Figs in Marsala (A)(E) – baby figs poached in Marsala (a fortified Italian cooking wine)
Salted Caramel and White Chocolate – salted caramel gelato with white chocolate chip (our biggest seller!)
#Tiramisu (G)(A)(E) – egg, marsala and mascarpone gelato with lady finger biscuits soaked in espresso coffee.
Vanilla (E) – made from fresh Jersey Milk
Pannacotta with Fig Jam and Amaretti Biscuit (G)(N)(E)(A-traces) – pannacotta gelato base.
Yoghurt & Berry – yoghurt gelato with poached raspberry and blueberry coulee
#Yoghurt & Caramel – yoghurt gelato with dulce de leche
Alternative post title: The Day I Decided to Become a Plasma Donor.
In school, they taught us all the things about blood type compatibility; about antigens on the surface of red blood cells, anti-A / anti-B antibodies, Rh positive / negative, phenotype and genotype, how O- is the universal blood donor, AB+ the universal acceptor, so on and so forth.
My mother was the one who first brought me to a donation centre to donate blood, and over time, helping others via donating blood became my own passion. I’ve been a regular whole blood donor for a while, and donated every 3 months except during the period when I was iron deficient (I was donating regularly and restricting food at the same time; long story). Donors don’t get financially compensated in Australia, but the knowledge that my blood could save three lives, as Red Cross heavily promotes, was enough.
My blood donation centre of choice was the mobile centre near work. They would appear every 3 months, and because my boss also supported the idea, I could often pop out during work for a quick donation. Every time the staff at the mobile centre would make me feel like I was doing the right thing. They would thank me like they personally and directly benefit from my deed.
Today, something changed. The finger pricking was done on a painful part of the fingertip. It bruised. Two staff frowned at me and asked if I’d made an appointment (I did), both at interview and the donation chair, and told me they wouldn’t normally take my blood type. They completed the procedure and hurried me along. It was as though I was wasting their time.
I was fully aware of the fact that my AB+ blood is only useful for the also AB+ population, the only ones who could take the blood type transfusion without ill effects. But it was only then, today, a staff handed me a brochure about plasma donation. People with AB+ blood are universal blood recipients because we don’t have anti-A and anti-B antibodies to react to the antigens that may be present on the red blood cells in other blood types, and for the exact reason our plasma has the opposite effect: AB plasma doesn’t contain anti-A and anti-B antibodies and can therefore be received by all blood types. So essentially by donating my full blood the whole time I’ve been wasting their time, my time, and my red blood cells.
I was never taught anything other than blood transfusion in school; the theory was all there but I just never made the connection. Even Mum didn’t seem to know about the “opposite” compatibility until I told her for the first time. In some obscure way, I feel slightly more humble today realising that I apparently could only take AB plasma and nothing else.
But Red Cross really, really has to promote plasma and platelet donations as much as they do whole blood.
I suppose it is more effective to sell one message at a time. I suppose “save 3 lives” is less complicated a message than “make 17 life-saving products”. I suppose most people’s whole blood is far more useful than my own, which I only share with 3% of the world population. I suppose one of the criteria for plasma donation is having successfully donated full blood at least once within the last 2 years. I don’t condone making a donor feel unwelcome (it probably wasn’t even their intention), but I suppose it all worked out in the end.
From the next donation on, I’ll be giving my universally accepted AB plasma. It’s a much longer procedure and one that cannot be done at a mobile donation site, but helping other less fortunate, donating what I can, is my passion.
Today is the day I decided to become a plasma donor.
Richard spotted a few whales on his Oxfam training walk, so on this gorgeous 19°C day today, we had no excuse not to drive out to the Cape Solander lookout at the Kamay Botony Bay National Park. It was such a pleasant day the jacket came right off!
Highlights of the event: whale jumped people cheered! Another whale jumped people cheered again! Yet another whale jumped… Whale watching is actually more fun than what this blog post suggests.
Also more fun than what this total lack of whale phone camera picture suggests…
Whale, at the very least, it’s definitely an improvement to last year‘s zero whale spotting!
Another year, another end of NBA season, another basketball tipping competition awards night dinner at our trusty ribs place, Hurricane’s Grill at Brighton Le Sands! Richard was last year’s winner (his first participation, too) and came a super close second this year, but it’s not like that would stop us from stuffing our faces!
The same dozen of us as last year (technically 13 this year because two are pregnant) were seated in possibly the darkest corner of the entire restaurant. A waiter came around to take our order at 8 pm, and our food appeared in about 20 minutes.
There’s only one dish I ever order at Hurricane’s:
Although you know something is horribly wrong if after one year, the same dish didn’t seem to have shrunk, but it no longer fills you up… surprised
The ribs ($49.50 for full rack; $38.50 for half) came with a side of either a baked potato with sour cream and chives, or a big serving of chips. Sauce (peri-peri, aioli, pepper, etc) is an extra $2.50 on the side, which is only necessary if you like to dip your chips. For a few dollars cheaper, you could also get other ribs like beef and lamb as a full dish or a half-half mix and match; but trust me, get the pork.
Other than the ginormous portion size of the full rack (other places claim to give you a full rack but they never come anywhere as close to this size), the best feature of the dish is still its sweet basting sauce. The ribs themselves still weren’t completely fall-off-the-bone as the limited special riblets I had at the Darling Harbour branch way back, but it’s tender enough for me to manage with only a fork and knife.
So far, Hurricane’s is still the most reliable franchise for pork ribs. Book ahead, though, because I think everyone agrees with me seeing how super busy the restaurants are even on weeknights!
If I had known there were only 3 food stops at the Canberra Airport terminal, I would have had a proper dinner elsewhere given all the time I had before the 8 pm flight back to Sydney. I thought about protesting at the airport by going on a hunger strike, until I had a closer look at one of the shops, Tuk Chop. Who could possibly resist a place that serves dumplings as part of their menu and also a wordplay in its name? Certainly not me. Canberra Airport has been forgiven temporarily.
After a very confusing round of order as I wanted one of each bun ($3 each) and one of each steamed dumplings ($6 for 3) — as in, no, I want one of each streamed dumpling item. No, not one dumpling from one dumpling menu item. Yes, I want a total of 2 buns and 9 dumplings please don’t judge me — I was instructed to sit around the corner. After another 10 minutes or so, these two disposable boxes came with the calling of my name.
There is simply no way I could turn these photos into anything pretty, but I have never been one too fussed about the appearance of food.
I am, however, very fussy about redundant redundancy. The dumpling on the menu was listed as “gyoza dumpling” on the menu. “Gyoza” means “dumpling”. “Gyoza dumpling” means “dumpling dumpling”. RAS Syndrome much? Grumble grumble.
I attempted a half eaten dumpling on chopsticks photo (I really had a lot of time before my flight). I failed. There’s very little filling in the dumplings and the wrapper completely fell apart when I tried to pick them up. I was also a little mystified by the Pork, Prawn and Egg dumpling. It doesn’t have egg as the wrapping so it’s not an egg dumpling (蛋餃), but I also couldn’t taste any egg or much of the prawn in the filling.
Meanwhile, Pork and Chives is a pretty standard filling, and the dumplings tasted pretty standard. At least they weren’t as empty as the curious Pork, Prawn and Egg.
The Chicken Bun had a solid lukewarm blob of minced chicken inside. The barbecue Pork Bun was served at a similar temperature, but the texture was better.
I firmly reminded myself that this is airport fast food, not pricey gourmet, and I probably only paid so much attention to my food because I had so much time to kill. But I still think I have chosen my menu items unwisely tonight. Next time I would probably stay away from the bottom left of the menu.
A place that dares to call itself Dumpling King sounds worthy of a visit from the dumpling queen (that’s me). Well, if nothing else, it certainly sounded like a good dinner option out of the many in Newtown after our film tonight. The Chinese restaurant was quite dark and cramped inside, but the dumpling queen (still me) shall not judge them until she’s sampled their food.
Dumpling King has a fairly extensive menu with all sorts of other Asian dishes offered such as soups, stir fries, rice, noodles, meat and poultry of all varieties, but of course the only fitting items to order from this place tonight were dumplings. We got the steamed version of each available except the Beef & Celery, plus the pork bun that was somehow lumped into the dumpling menu.
Apparently not miscategorised, and not technically mistranslated. The Mini Steamed Pork Bun ($10.90 for 10 pieces) on the menu is not the steamed barbecue pork bun we expected (and expected no problem finishing all 10 buns even if it was), but proper xiaolongbao down to the soup inside. Proper, but too salty.
Prawn Dumplings ($12.90 for 10 pieces), also known as har gow. I always look for that pink prawns through translucent wrapping glow in har gows (because when it comes to dumplings I
can be pretty wanky am the queen), and thought the wrapping for this tonight was a bit thicker than it could be. The har gow was the dumpling prince consort (that’s Richard)’s favourite.
Chicken & Cabbage ($10.90 for 12 pieces) and Pork & Chives ($10.90 for 12 pieces) are classic dumpling filling combinations. The latter was my favourite, but both were delicious.
Last but not least, Vegetarian Dumplings ($9.90 for 8 pieces). Okay, maybe it’s last and least; the vegetarian counterpart had mysterious chopped vegetable filling that had little distinct flavour and pretty much just tasted… meatless. It’s not very memorable and definitely not the most exciting of the bunch.
Overall, Dumpling King is another good eat in Newtown. The dumpling queen was satisfied with the meal (she’d better be because she just downed 30 odd dumplings) and generally approves of the restaurant. Providing that they give us a non-leaking vinegar pourer next time, I would happily return for another big meal of dumplings, with maybe a few more dishes from the rest of the menu as well.
Everyone and their dog have been to Aqua S and made a big fuss on social media, so when the good friend told me there’s one near our dinner place, I thought it’s appropriate time for me to get with the times! We got to the Town Hall parlour just before 6:30 pm, and Ellis was surprised there wasn’t a queue. “It’s normally up to here,” he pointed way outside the shop. Eh, what can I say? I tend to be pretty lucky like that.
We went in and saw the small menu of 5 flavours — or 3 really, as two of those were combinations: Sea Salt, Milo, Fruit Punch, Sea Salt with Milo and Sea Salt with Fruit Punch.
Or… 2. As soon as I took the picture of the digital menu and got to the counter, a staff had papered out the two with Fruit Punch. So much for being lucky. tongue Sea Salt with Milo it is.
The topping options available were fairy floss, sweet popcorn, popping candy (pop rocks) and grilled marshmallow, at an extra for $1.50. They felt a little too obscure for me tonight, so I only had the ice cream in a small cup ($3.80), while Ellis grabbed the cone version ($3.80). I watched as the staff served various customers; I liked how they carefully filled the inside of the waffle cones.
The soft serve itself was cold and sweet with a nice contrast of the hint of saltiness. I liked the bright blue Sea Salt, which is convenient as I understood it’s their standard flavour. Milo was okay; I would have opted for Fruit Punch instead if it was available.
I think the appeal of Aqua S is their ever changing flavours and unusual toppings. From this one visit tonight with half the flavours off the menu and my lack of interest in the pricey toppings offered, I don’t quite see myself becoming a regular. Big thumbs up to their marketing department, though!