gelato (any flavour, any time) from Gelateria Cremona in Rosalie, Brisbane, has lasted way past the honeymoon period. The flavours are incredibly clean and strong, and the gelato is very light - it doesn't leave an aftertaste.
Gelato artisan Gherardo DeFlorian uses only the freshest seasonal ingredients (nothing artificial and definitely no chemicals, stabilizers or emulsifiers) and the gelato is made right there on the premises. There is always something interesting/exotic to try as well as the staple flavours that everyone loves. Last night we had the cherry ripe and the honeyed fig and ricotta - both divine - and the green tea and persimmon are next on the list to try.
There are some interesting articles about the gelato-making methods at Gelateria Cremona in The Courier-Mail, Slashfood, and The Sydney Morning Herald, and food bling has given them a great review and Helen Thura posted a great article about the vegemite gelato for Australia Day. And they made the Sydney Morning Herald Good Food Guide 2008.
This is a definite must-stop destination the next time you are in Brisbane. 5/151 Baroona Road, Paddington, Queensland (07) 3367 0212.
Image: Vegemite gelato by Helen Thura.