I'm a postgraduate student living in the inner west cities of Sydney, with a passion for food, music and travel.
Published September 6th 2012
The gelato flavours for the adventurous, eat me if you dare
Have you wondered how long a particular tub of gelato has been displayed for? When I'm choosing a gelato flavour, I can't help but be attracted to the flavour with the least amount left. I become very analytical. Is that a popular flavour? Or on the contrary, a least popular flavour and those tubs are simply left over from days before?
The newly opened gelato bar N2 Extreme Gelato takes away that problem, I can choose based more on my tastes. In other words, gelatos are made fresh on the spot. So what are the quirks about this gelato store?
The above picture shows the flask with different gelato flavours to be mixed with the liquid nitrogen.
The store is made up of "mad scientists" with a passion to create flavoursome gelato with real ingredients. Unlike other gelatarias, the staffs are not waiting for the order, you are ordering and then waiting. You order a quirky gelato flavour and then you watch people dressed up like scientists in lab coats and goggles, pour the mixture from tubes into colourful kitchen aids. You can also see them add liquid nitrogen after the mixture creating a plume of smoke.
The flavours are unique, like that of French Earl Grey infused with caramel. If you feel like tea but cold and in solid form, why not try this gelato flavour?. The menu of flavours can change and their website allows you to submit flavours that you want. At the end of the day, they are people who like to experiment. The menu is hand written on a chalkboard inside the store, once again reminding you of a lab environment. When I look at the staff, I think of Dexter, because they look immersed in their experiments.
As I kid, I remember drinking cough syrup. It isn't the best tasting medicine, so I wonder how it tastes as a gelato? The cough syrup seems like quite a popular flavour, because my few attempts of trying this flavour failed as it was sold out.
The staff are all friendly and fun, reinforcing the wittiness of the gelataria layout.
The gelataria is located on Dixon Street just across Chinatown crossing. You may not notice the gelato bar that easily because it is quite hidden, but as spring rises, I'm sure the line will be too conspicuous to miss your sight.
Besides gelato in a cup or cone, you can have the same flavours in a nitro shake or milk shake, or as an affogato. The menu only has a price for one scoop of gelato, saying about a second scoop that "you don't need it". At first I was wondering about that, because I do want to try different flavours, but I realised the size was too filling for me to want more. They were right.