Kitchen Confidential: Brisbane’s gelato king to open two new stores

BRISBANE’S gelato king has announced a major cold change coming for the River City, with not one but two new venues set to open in the coming months – the first within a matter of days. FIND OUT WHERE.

Matteo Zini is opening two new venues of his popular gelato store: One in Bowen Hills and a second at Coorparoo Square. Picture: Lachie Millard

LIFE is about to get sweeter for La Macelleria Gelateria owner Matteo Zini, with two new shops in the pipeline.

Zini, behind the acclaimed gelato stores in Teneriffe and West End, has just signed the lease on a third store at Coorparoo Square, in Brisbane’s south, with plans to open on October 25 at the former site of La Mimosa Gelato.

The southside store has leapfrogged Zini’s plans to open another gelateria in Bowen Hills at the yet-to-be-completed 25 King building.

Construction on the tower – spruiked as the largest and tallest engineered timber office building in the world – is due to be completed in late November, but Zini won’t start scooping until January 10 “when people start to go back to work”.

“I’m not in a rush,” he says.

In a first for La Macelleria, the two new stores will not have commercial kitchens, their gelato will be made at Newstead and West End and ferried over daily. This means they will serve a reduced menu of the most popular of the brand’s two-dozen flavours.

“I’ve been doing this for five years, so I know which will be the bestsellers,” Zini says, listing salted caramel, stracciatella, pistachio and hazelnut among the 12 flavours to be offered.

However, the impending stores will sell new gelato shakes, with customers selecting a base flavour then customising with the likes of handmade raspberry sauce, espresso shots and nuts roasted on site.

TASTE OF EURO CHIC

Bowen Hills’ busy foodie strip, King St, is set to welcome an exciting new tenant early next week with the opening of Atelier Brasserie.

From hospitality veteran Charlotte Barakat (Gino’s Italian, Hamilton), the 65-seater slots in next to Kuhl-Cher Coffee and will operate as a warm, intimate and sophisticated European bistro inspired by Barakat’s Euro travels.

“It’s about people feeling really connected when they come in and having just an exceptional dining experience. I feel everyone deserves that,” she says.

The venue will sit just a fork toss from Barakat’s sister, Dom’s Italian restaurant on King St, Il Verde, and will feature a modern art deco fitout of beautiful teal velvet banquettes, bar seating overlooking King St, and tables and chairs outside.

Meanwhile, the menu from head chef Americo Fernandes (ex-Margo, Paddington) will be classic European bistro fare with a modern twist.

Expect charcuterie and cheese boards alongside shareable entrees and mains such as tomato gazpacho with yellow capsicum sorbet, steak tartare and confit duck.

A solid cocktail and wine list will also be in play, featuring Australian and European vinos at an affordable price point.

NEW KING OF THE PALACE

It’s back to the future for Oliver Cortez, who has returned to the Gold Coast’s Palazzo Versace as executive chef.

The kitchen maestro led the hotel’s food offering from 2013 to 2015, and has returned to the Main Beach property to replace chefs Chris Normanand Alex Liddle, who have moved to Brisbane’s new Emporium Hotel in South Brisbane.

Cortez, who has most recently been with Wyndham Resorts and The Mantra Group Gold Coast, has an extensive resume, which has seen him cook for the likes of Bill Clinton, Madonna, Nicole Kidman and Tom Cruise.

In his new role, he will oversee Palazzo Versace’s three restaurants – Il Barocco, Vanitas and Le Jardin – as well as take care of the in-room dining, the pool menu, events and catering.

Originally from the Philippines, Cortez’s goal is to create menus that combine his South-East Asian background with the hotel’s Italian heritage. He starts this Thursday.

HUNGRY FOR SUCCESS

The Queensland contenders vying for hospitality honours in the 2019 Gault&Millau National Awards have been announced, led by heavy-hitters Montrachet and Urbane. The latter is the sole Queensland finalist in the Service Experience of the Year category, while both have been short-listed for Restaurant of the Year.

Montrachet co-owner Shannon Kellam. Picture: Mark Cranitch

Montrachet co-owner Shannon Kellam is a finalist for Chef of the Year, alongside Grant Parryfrom Videre at RACV Royal Pines, while Urbane’s Daniel Tapia faces off against Aria’s Daniel Burtonfor Professional of the Year.

Thierry Galichet’s new venture, La Cache a Vin in Brisbane’s Spring Hill, and the Gold Coast’s Restaurant Labart in Burleigh Heads are up for New Restaurant of the Year, while Nineteen at The Star and Videre – both on the Gold Coast – are finalists in the new Regional Restaurant of the Year category.

Bunda Ginga and The Lime Caviar Company will contest Producer of the Year; Aria’sIan Trinkle and Ghanem Group’s Penny Grant are up for Sommelier of the Year; Brisbane’s Valentin Milleof Chouquette and Jerome Magisson of Epicure are vying for Pastry Chef of the Year; and Brad Cooper of Gauge, South Brisbane and Georgina Phillipsof E’cco Bistro in Newstead for Young Talent of the Year.

Gault&Millau is an international restaurant review organisation. National winners will be crowned at the 2019 Gault&Millau Australia Restaurant Guide Launch in Sydney on February 6.