Produce Focus
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Authentic, fresh and local, that is what Palato Gelato’s Natalie and Gianmaria (Jimmy) Morelli are passionate about when it comes to the gelato that they have been receiving so much acclaim for. Silver medals for their Pistachio, Chocolate and Double Roast Macadamia flavours from the DIA (Dairy Industry Association) as well as silvers for their Chocolate and Mango flavours at the recent Ekka (RNA) and Bronzes for their Passionfruit, Mocha and Coconut. Going that step further has paid off for them; their gelatos are so fabulous because their passion has made them look at the whole element of gelato production, not just the end result. They take great care to source produce locally from equally passionate producers, often taking inspiration from seasonal availability of raw products which see the list of flavours continually expanding and contracting in harmony to what is available and in season. It is now Palato Gelato’s 3rd year, and while there have been ‘teething’ problems, Natalie celebrates the fact that they have reached their ‘toddler’ status, the awards giving them recognition amongst the difficulties of any start up business. Jimmy (Gianmaria) has had almost 30 years of experience as a chef, bringing a whole new dimension of understanding to gelato making, and is especially passionate about maintaining Italian traditions which led to his involvement as a founding member of IT Chefs which is a global organisation that acts as kind of guardian/forum dedicated to maintaining authenticity of traditional Italian dishes. Palato Gelato recently showcased their gelatos as part of the IT Chefs La Vita è Dolce dinners designed to promote the ‘sweet end of the meal’ experience.
Natalie explains that gelato is an essential part of Italian culture; you can’t have a meal without gelato and it is something that you would take to a dinner as one would bring a bottle of wine. While gelato maintains a traditional base recipe, innovators such as Palato Gelato may well push the boundaries and try many wonderful new twists to the traditional, but they never stray too far from the fundamentals. Additionally gelato is not just the sweet grand finale to a meal – it can be the starter, a course or even a palate cleanser in between; flavours, ingredients and seasonality, the determining factors.
Palato Gelato is available from the Noosa Farmers’ Market, both Wednesday and Saturday’s Eumundi Markets, Jan Power’s Powerhouse Markets in New Farm as well as at retailers Belmondo’s, Mia Cucina and Grubb & Co. Other than that you can find them at many of the major events on the Sunshine Coast; Noosa Classic Car Show, Caloundra Music Festival and the Noosa Triathlon, just some of the events you will see them at soon. Put 17th Jan 2010 on your calendars for the next Itchefs International Day of Italian Cuisine. Plans are already well underway for this authentic, fresh and local Italian dining experience. Watch this space or just snoop around at Noosa Farmers Markets for more details and expressions of interest. Limited places available,priority given to past the IDIC 'family of foodies'... you know who you are. For more information check out the following website:
Palato GelatoPO Box 2349, Noosa Heads, 4567 |
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They operate from Belmondo’s in Noosa, which allows them to see new seasonal produce as it comes in and offers them interaction with other industry people; chefs and restaurateurs which has led to them developing some fabulous flavours that have gone on to be focal points of many Sunshine Coast dessert menus for which they were specifically designed. 
Finally Palato Gelato extend their passion to the environment believing that it is something that every business has to consider; to consider what they are using and what they are leaving behind. So, conscious of their own water consumption in the making of gelato, they set about recycling the water used in the cooling systems, a substantial cost to the business, but one they consider important in lowering their own carbon footprint. This, along with low food miles (they source their produce locally wherever possible) and their environmentally friendly packaging (for which they have also won awards) sees them as conscientious business operators that have created a product that is not only fabulous but a great representation of the Sunshine Coast, the sea, the sunshine and a little bit of Italy.