I think I’ve got this retirement thing figured out: sleep; wake; write; repeat. I love it!
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Life is Good
Published July 25th 2019
Gelato? Isn’t that just a fancy name for ice-cream?
You could be forgiven for thinking the little hole-in-the-wall at the end of the Imperial Hotel building is just a temporary pop-up business. You know the ones... they pop up one weekend and are gone the next. But this little hole-in-the-wall is different, because it is home to Gelato & Co. Murwillumbah.
Gelato? Isn't that just a fancy name for ice-cream?
According to Wikipedia, and I'm sure Gabrielle would agree, there is a huge difference between gelato and ice-cream. Technically, gelato is the Italian name for ice-cream. But when it comes down to making good gelato, there's a world of difference.
It all started back in 2016 when Gabrielle took a leap of faith and bought a gelato business.
Gabrielle admits to not knowing much about gelato at the time, but she invested a lot of time and money and learned from the best in the business. She worked hard and refined recipes and techniques until she had created the amazing gelato that she is now famous for.
And it isn't just in Murwillumbah that Gabrielle is famous. Yep - we love Gabrielle and she will always be our champion, but her fame spreads much wider than our Northern Rivers region.
Judges at the Sydney Royal Show know about Gabrielle's gelato. They've given her heaps of awards in the past few years. Gabrielle proudly displays the gold, silver and bronze awards that the discerning judges have bestowed upon her.
And north of the border?
Not to be outdone, Brisbane has deemed Gabrielle's gelato to be pretty special too. When she took her gelato north of the border, the Queensland judges gave Gelato & Co more gold, silver and bronze awards.
So, Why Gelato?
Gelato is generally considered a healthier option compared to ice-cream. The lower calorie count is due to the use of more milk than cream in the making of gelato. Less cream = less calories - and that's the part I'm hanging on to. Also, the process used to make gelato is different. Gelato has a silkier and smoother texture, which results in a deeper flavour.
Judging by the line-up of eager 'gelato aficionados' that gather in front of the counter every weekend, we 'Murwillumbah-ites' know how good Gabrielle is at making Gelato.
The line of people waiting to order can be stretched along the footpath but still, you will hear people say, "No, you go first". I've even said it myself, many times.
And the reason for this selfless display of generosity?
Most people, like me, arrive with an idea of what flavour they will order, only to be confronted with at least twenty other delicious flavours to choose from. And because there are usually new flavours added weekly, seriously, what are we supposed to do? So it makes sense to allow someone behind you to move closer to the front of the line, to give yourself more time to decide.