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The Unbearable Lightness of Being Hungry

The Unbearable Lightness of Being Hungry: Lee Tran Lam quizzes chefs, critics, bar staff and other people from the world of food about their career highlights and lowlights, war stories and favourite places to eat and drink in Sydney.

Nov 11, 2012

Elvis The Fat Years, Tiramisu, Hansel He’s So Hot Right Now, Sage and Burnt
Butter, Risotto Milanese, Breakfast of Champions: The Sequel, Pavlova and
Raspberry & Rose Gelato with Pomegranate Brownie – these are just some of the
attention-seeking flavours that have made Gelato Messina famous over the
years. Nick Palumbo, who opened the original gelato parlour in Darlinghurst
more than a decade ago, chats about the very first scoops that launched
Messina, how he and his team come up with such original, unexpected flavours
(one flavour was inspired by his nephew's twisted love for 'The Mighty Boosh'
TV show) and if there's any downside to being surrounded by ice cream all
day. He also chats about Gelato Messina's expanding universe, which now
includes stores in Pyrmont and Surry Hills and, soon, Bondi and, yes, China!
We wonder how Elvis The Fat Years will translate.

Thanks to Alex Watts for his ace production work on this podcast and to FBi
studio for lending us use of its sweet studio. You can follow Gelato Messina
on Facebook (Gelatomessina) or Twitter (@Gelato_Messina)