Row 1:
ac & 2a. 210228Su-‘CanberraTimes’-FrugiiDessertLaboratory.
b. 190616-‘CanberraTimes’-MrFrugii
d. 210617W-2cc.net-MrFrugii.
e. 210913M-Melbourne’Age’ – Okay Lucy gelato.
Row 2:
b. 210630-‘CanberraTimes’-FrugiiDessertLaboratory. Story below.
c&f. 210301-ABC-MrFrugii.
d. 211224-Fairfax-GoodFood-gelato-d-Beku
e. 210131Su-Fairfax-cre-former.icecream.factory-now.residential(Sydney).
Row 3:
a. 190205-‘CanberraTimes’-Raku. Story below.
b. 210409F-Melbourne’HeraldSun’-LittleSkyGelato. Story below.
c. 210517M-Melbourne-‘HeraldSun’-Ivanhoe-gelateria. Story below.
d. 210608Tu-Melbourne’HeraldSun’-Korean.icecream. Story below.
210608Tu- Melbourne ‘Herald Sun’ CHILL, I’VE GOT BINGSU. KARA IRVING
Scoopy Milk Bar’s Stella Ocap and Mia Casey can’t make their shaved ice-cream desserts, bingsu, quickly enough. Picture: Jake Nowakowski
LASAGNE and sourdough fuelled us in 2020, but is bingsu the defining dish of lockdown 4.0?
Demand for the Korean treat has surged at Melbourne’s Scoopy Milk Bar, with thousands of orders in the first days of lockdown.
The colourful, shaved ice-cream dessert has even been sought as far afield as Melton and Dandenong.
Co-owner Angelo Labrador said he was baffled by the sudden interest in bingsu, especially going into winter.
“There’s a lot more people trying it for the first time. How or why, I don’t know,” he said.
Word has spread fast, with mobile ordering app Mr Yum delivering to more than 2000 Melbourne addresses in the first four days of lockdown.
“Royal Taro is by far the most popular, it’s ordered twice as much as any other flavour,” Mr Labrador said.
With a root vegetable flavour, it’s a vibrant purple topped with tapioca pearls, rainbow jelly and milk mochi.
JANUARY 14 2015 Mr Frugii opens its Braddon doors to dessert heaven. Jil Hogan [More Mr Frugii below the others]
Canberra Life: Your home for Canberra lifestyle, food and entertainment news
His desserts are well known around town, and now ice-cream alchemist John Marshall’s creations have a place to call home.
The Frugii Dessert Laboratory opened on Wednesday in the brand new Ori building in Braddon.
Ed Marshall, Leon Marshall, 16, and John Marshall. Photo: Jamila Toderas
The store is filled with all the makings of dessert heaven, from inventive ice creams to cakes and pastries.
He’s most well-known for his ice-creams, and the opening offerings include ice creams feature vanilla, chocolate, salted caramel, lemon myrtle, cookies and cream, lemon sorbet and blood orange sorbet.
But Mr Marshall is also excited to use the new venue to show off his other creations.
"What I wanted to do was basically push my cakes out that I’ve been making for as long as my ice cream but never really had an outlet for them," he said.
Mr Marshall’s colleague, Ali King, an insurance broker by trade with a passion for pastry, created the eye-catching lemon lime and bitters choux pastry.
"The idea is to approach the dish with caution, and the idea is you stab it in the top to push the bitters through and it’s absolutely mind blowing," Mr Marshall said.
It sits alongside other baked goods from fruity verines and trifles to layer cakes.
The delicate and beautiful treats are all made in-house, using as natural and fresh ingredients as possible.
To create the sleek fit out, Mr Marshall worked with Nick Bulum, the creative director of B & T Construction, the company that developed Ori.
"We worked with Nick, who actually designed the whole building, so basically the design would fit within the building nicely," Mr Marshall said.
"We wanted nice clean lines, sort of minimalist design, and basically something that will match the new Braddon look."
Mr Marshall’s chocolate ice cream has even caught the eye of German chocolate maker Georg Bernardini, who was visiting the store Wednesday afternoon to put it to the tastebud test.
"He’s writing a new book and he’s heard my chocolate ice cream is possibly one of the best so he wants to put it in his new book," Mr Marshall said.
"So I’m a bit rapt about that – and worried at the same time."
Once the Frugii team has settled into their new home, a laboratory will be added and the menu will expand to plated desserts and specialty creations that Heston Blumenthal would be proud of.
"I do everything with an angle on chemistry so we will be introducing liquid nitrogen and carbon dioxide," Mr Marshall said.
"I’m not a fan of liquid nitrogen for ice cream but it has its place within a high-tech kitchen. And I’ll do plates of salted caramel three ways, so traditional, with liquid nitrogen and with CO2, to show people where it can be best used."
www.canberratimes.com.au/story/6073301/mr-frugii-opens-it…
Mon.17.5.21 Melbourne ‘Herald Sun’ ADAM’S ITALIAN TREAT JACKIE EPSTEIN
CHEF Adam D’Sylva is taking on a sweet new project — a gelataria in Ivanhoe.
D’Sylva has opened Boca in collaboration with former Coda and Tonka pastry chef Monika Frkovic.
“I‘m touching on my Italian heritage with this so it’s close to my heart,’’ D’Sylva said. “It wasn’t on the radar but like so many things it was born out of COVID. Monika worked for me for a long time.”
D’Sylva and Frkovic had hosted summer pop-ups at Pepe’s and La Manna supermarket and then decided to set up shop permanently.
In the coming weeks they will be launching a MasterChef series featuring custom gelato creations by former contestants including Emelia Jackson, Diana Chan and Khanh Ong.
“I also want to get Matt Preston and Jess Lemon involved, hopefully Gary Mehigan and Justine Schofield. What’s better than kids and MasterChef stars?’’
Chef’s Guide: Best places to eat, drink in Brighton. Dan Stock April 8, 2021
From modern gastropubs, to elegant Italian and artisanal small batch gelati — here are the best places to eat and drink in Brighton, according to Vesper Bistro & Bar chef Francesco Castellano.
* PANTRY. 1 Church St. I love that fact that there is a very Melbourne feel to this venue. The outdoor space is my go-to especially when busy, it makes it a great destination for brunch with a friend.
* THE BATHS MIDDLE BRIGHTON. 251 Esplanade. This place has best views in the area. With a very well-crafted menu, the standout dish is their Gippsland Organic Cauliflower ‘steak’ with saffron picked fennel. The bustling fish and chippery downstairs offers great takeaway as well.
Photo: The Baths Middle Brighton has a well-crafted menu and the best views in the area.
* LOU & CO. 5 South Rd. A boutique shop front where artisanal cakes, pastries, tarts and freshly baked French-style bread are the raison d’etre. Clare Bas is the co-owner and pastry chef who I have briefly worked with at Baby Pizza, and she has truly found a fantastic niche in the market with this place.
* LITTLE SKY GELATO. 332 Bay St. A prerequisite for a day off in Brighton is an afternoon gelato. This artisanal small batch gelataria offers very limited but very exquisite ice cream flavours, deliciously textured and certainly moreish. I highly recommend going straight for the tiramisu.
littleskygelato Have you had a chance to hop into store to try our limited edition Easter flavours? Hot Cross Bun and Choc Bunny, Hazelnut & Marshmallow won’t be around for long. We’re open today until 9.30 tonight, closed Easter Sunday and Easter Monday.
* VIVACE 317 Bay St Cozy and elegant Italian restaurant with a sophisticated atmosphere. Vivace is the perfect restaurant for an intimate night out or a destination for a celebration. The saffron spanner crab risotto is a signature and the well-represented wine list completes the deal for me.
* HALF MOON. When it’s time to just chill out, this is a great modern gastropub with a beer garden. The beef Wellington gives me a reason to come back time and time again. But it’s the way the team executes everything that makes it a firm staple in my Brighton go to places.
* Vesper Mediterranean bistro and bar is at 25 Toorak Rd, South Yarra. vesperbistroandbar.com.au
www.heraldsun.com.au/lifestyle/food/chefs-guide-best-plac…
* White Rabbit? Best cafe in Brighton
* Alas, ‘gastropub’ is an oxymoron. Going gastro destroys them from being pubs. Just call them all ‘gastro sources’.
* my local the little ox great little cafe
* Bistro La Provence on The Esplanade is my Brighton favourite. This hidden gem has great service, consistently great food and a drinks list that caters for all tastes.
* There are many more fun places to eat in Brighton as well as those featured.
* I like Botticelli of Brighton in Church Street. Great Risottos and Pastas .
* Me too; can’t go past it for Italian
FEBRUARY 5 2019 Nigella eats at Raku and feasts on treats from Mr Frugii. Karen Hardy
Anyone wondering why Nigella Lawson came out a little fired up in the second half of her Canberra show on Monday night better head into Mr Frugii.
The domestic goddess was treated to a selection of desserts from the Braddon “dessert laboratory” during the show’s interval.
Nigella Lawson dined at Raku while in Canberra and was treated to dessert from Mr Frugii. Photo: Supplied
Perhaps it was the sugar rush from the lemon meringue choux, the hazelnut praline the speculoos tart or the vegan banana caramel verrine.
"I had the most wonderful time in Canberra," Lawson told The Canberra Times on Tuesday.
"It was an unforgettable evening, and the huge space of the National Convention Centre felt positively cosy, thanks to the warm embrace of an audience that was welcoming, engaged, lively and inspiring. I’m very grateful.
"And on top of that, I ate some exquisite food. I need to come back soon."
Former Canberran, food writer Emiko Davies, who is friends with Lawson, picked up some desserts after catching up with Mr Frugii’s John Marshall during the day.
“Emiko said she wanted to give Nigella something special from Canberra and it’s lovely that she remembered us, Marshall said.
“We loved Nigella’s Instagram post and Emiko let me know she loved them.
“It was smart to save them for interval, I saw they had lunch at Raku, and if she ate everything in the post that was a significant amount of food.
“I’ve always loved Nigella, she’s gone through some hard times in her private life, had to deal with a lot of stuff, and she’s back stronger than ever.’
“I’m absolutely thrilled she’s had some Frugii treats.”
During her first ever visit to Canberra, Lawson went to Raku, in the City. for lunch.
“Just had a feast of a lunch at @rakudining in Canberra. Am going to have to describe the dishes very briefly as there were so many of them,” she wrote on Instagram, posting photos of the food.
Delicately creamy oysters with cucumber and tosazu; tuna tartare with wasabi and miso; snapper sashimi with truffle ponzu; wagyu bresaola; chocolate whisky fondant with whisky ice cream and miso caramel …. “I’m still stunned by all that beautiful food.”
More than 2000 people packed into the Royal Theatre on Monday to see Lawson, in conversation with Goodfood’s Jill Dupleix.
Lawson talked food, family, cooking and eating, calling herself a “storyteller”, saying recipes were her stories, her way of talking about memories and making new ones.
She gave tips on how to roast a chicken, what her go-to meals are – try her Spanish chicken with chorizo and potatoes – and whether or not using a Thermomix is real cooking.
The Nigella Live on Stage tour now heads to Hobart, Melbourne and Brisbane.
www.canberratimes.com.au/story/5995772/nigella-eats-at-ra…
FEBRUARY 28 2021 Canberra ice-cream and dessert icon Mr Frugii dies. Megan Doherty
John Marshall, aka Mr Frugii, at the Frugii Dessert Laboratory. Picture: Supplied
Canberra ice-cream lovers are mourning the loss of John Marshall, the ice-cream "magician" behind the wildly popular and inventive Mr Frugii creations.
Mr Marshall and his Frugii Dessert Laboratory in Braddon were an icon of the Canberra food scene, and he was able to count international celebrities like chef Nigella Lawson and chocolatier Georg Bernardini among his fans.
Gregarious and adventurous, he was often likened to Willy Wonka for his talent in creating out-there flavours for his ice-cream – flavours like Vegemite for Australia Day, Christmas pudding for the yuletide season and hot-cross buns for Easter.
He started his business from humble beginnings, with a cart at the Southside Farmers Market on the old CIT campus at Woden, where he was always ready with a smile and a free sample.
When he and his wife Ed opened their shopfront in Braddon in January 2015, the little ice-cream hideaway was a major contributor to the renaissance of Lonsdale Street as a foodie haven.
John Marshall, right, with wife Ed and son Leon, then 16, in 2015. Picture: Jamila Toderas
Tributes to Mr Marshall, who ran the Dessert Laboratory with Ed and his son Leon, began to pour in on Sunday.
Braddon developer Nik Bulum, who transformed Lonsdale Street, praised his charisma, wit, generous heart and creativity.
"The world has lost a major talent," Mr Bulum wrote.
Mr Marshall’s family also posted an emotional tribute on the Mr Frugii Instagram page on Sunday morning, calling Mr Marshall a great husband and father and declaring they will cherish their memories of his "inventive and high-spirited antics".
"We are overwhelmed with [the] outpouring of love and respect shown to us. Thank you," the family wrote.
"We now hope you can respect our need for privacy and provide us with time and space. We will reach out and talk to you soon."
www.canberratimes.com.au/story/7146368/canberra-ice-cream…
Canberra ice-cream and dessert icon Mr Frugii dies
Canberra ice-cream lovers are mourning the loss of John Marshall, the ice-cream “magician” behind the wildly popular and inventive Mr Frugii creations.
Mr Marshall and his Frugii Dessert Laboratory in Braddon were an icon of the Canberra food scene, and he was able to count international celebrities like chef Nigella Lawson and chocolatier Georg Bernardini among his fans.
Gregarious and adventurous, he was often likened to Willy Wonka for his talent in creating out-there flavours for his ice-cream – flavours like Vegemite for Australia Day, Christmas pudding for the yuletide season and hot-cross buns for Easter.
He started his business from humble beginnings, with a cart at the Southside Farmers Market on the old CIT campus at Woden, where he was always ready with a smile and a free sample.
When he and his wife Ed opened their shopfront in Braddon in January 2015, the little ice-cream hideaway was a major contributor to the renaissance of Lonsdale Street as a foodie haven.
Tributes to Mr Marshall, who ran the Dessert Laboratory with Ed and his son Leon, began to pour in on Sunday.
Braddon developer Nik Bulum, who transformed Lonsdale Street, praised his charisma, wit, generous heart and creativity.
“The world has lost a major talent,” Mr Bulum wrote.
Mr Marshall’s family also posted an emotional tribute on the Mr Frugii Instagram page on Sunday morning, calling Mr Marshall a great husband and father and declaring they will cherish their memories of his “inventive and high-spirited antics”.
“We are overwhelmed with [the] outpouring of love and respect shown to us. Thank you,” the family wrote.
“We now hope you can respect our need for privacy and provide us with time and space. We will reach out and talk to you soon.”
mylocalpages.com.au/local-whats-on/act-whats-on/canberra-…
Canberra confectioner John ‘Mr Frugii’ Marshall, founder of experimental Braddon ice-creamery, dies. Markus Mannheim. Monday 1 Mar 2021.
A man holding dessert smiles.
John Marshall, known widely as "Mr Frugii", at his Braddon gelateria.(Facebook: Frugii Dessert Laboratory)
John Marshall, a Canberra confectioner who founded the experimental ice-creamery Frugii Dessert Laboratory, has died at age 62.
Key points:
John Marshall launched his Braddon dessert store in 2015
His unusual creations, which used flavours such as hummus and truffles, drew international praise
Celebrity pastry chefs are among those mourning his death this week
Marshall, a migrant from Britain, was known widely in the ACT as "Mr Frugii" even before he opened his gelateria six years ago.
He had long indulged in his hobby — creating unusually flavoured ice-creams and desserts — while selling them from his home, until he launched the business on Braddon’s Lonsdale Street.
Since then, Marshall’s creations came to be featured in international culinary publications as he continued to explore atypical food combinations.
Some of his more unusual ice-cream flavours included hummus, black truffle, butter chicken and Vegemite, which he launched to mark Australia Day.
A tray of ice-creams on sticks.
John Marshall’s creations regularly combined unusual ingredients.(Facebook: Frugii Dessert Laboratory)
The Frugii store became emblematic of the rapidly changing Braddon precinct last decade, as it attracted a growing number of niche food, fashion and artisan businesses.
Before opening his store in 2015, Marshall told The Canberra Times he had worked with Braddon developer Nik Bulum to ensure that it would fit the vision of the precinct.
"We wanted nice clean lines, sort of minimalist design, and basically something that will match the new Braddon look," he said.
Celebrity pastry chefs Kirsten Tibballs and Emelia Jackson were among those to mourn his passing this week.
"So much talent and passion — he will be sadly missed," Tibballs wrote.
Marshall’s widow Ed and son Leon expressed their "great sadness and heartache" at his death.
"Our gorgeous John was a great husband and father," the pair wrote on social media.
"We will cherish our memories of John, from his inventive and high-spirited antics, through to his legacy of Frugii Dessert Laboratory."
www.abc.net.au/news/2021-03-01/john-marshall-founder-of-m…
Got the scoop: Victorian Gelateria proves resilient Nina Hendy August 13, 2021
Okay Lucy Gelato – a boutique gelateria in Mornington.CREDIT: SUPPLIED.
The couple behind a boutique gelateria in Mornington are rebuilding. One scoop at a time.
In Mornington, a boutique gelateria has survived not just a pandemic and shifting lockdown restrictions, but the cool winter months, when sales tend to slow.
Stevie Dellamarta and her husband Pete Romaniw swung open the doors to Okay Lucy Gelato just months before the pandemic began. They were determined to forge a business that gave them a living, as well as a lifestyle.
Located in a prime position right opposite a local park frequented by families, the couple were enjoying the slower pace of life with their young children after relocating from Melbourne a few years earlier.
Stevie and Pete were settled, and full of optimism about their new business venture. With extensive experience in marketing, Stevie was excited to take on the challenge of growing a small business and brand.
For Stevie, ice cream conjures up memories of family time in the back yard as a child. “My Mum would buy our favourite flavours in five litre tubs, which we’d all share over the summer months as a family,” she says.
But then, like a bolt out of the blue, Covid hit. Once the initial shock subsided, this resilient duo decided they needed a plan to allow their small business to thrive.
They were allowed to trade during lockdowns, but this didn’t sit well with Stevie given the risks to staff. So, she trialled contactless ice cream deliveries in her local area for a while, but abandoned the idea pretty quickly. “The numbers just didn’t add up to be driving so many kilometres a day,” she says.
Getting ice cream to the masses in a Covid-safe way led to some inspired thinking on Stevie’s part. She decided to purchase a number of gelato vending machines, essentially turning the gelateria into pop-up shops all over the shire. Amid the gloom of rolling lockdowns, they were glorious beacons of hope in this seaside town.
“They were so successful, the locals loved them. It meant we had effectively become a 24/7 operation with less staffing costs. Our margins grew overnight,” she says.
Determined to keep an element of fun in her brand, Stevie labelled one of the flavours ‘Surprise Me’, which she added to the vending machine. It quickly became the best seller.
…And while the business journey hasn’t quite turned out how Stevie and Pete expected, quick thinking gave them an income and some time to map out a new business venture.
The dynamic duo are among the many small businesses reaching for digital tools to grow their business. Xero’s research reveals that 87 per cent who use cloud accounting software admit it’s a crucial element in their success. Stevie and Pete are running their own ship, remotely. And it’s everything they could have hoped for in business, and more.
Just around the corner from Okay Lucy Gelato, the couple are set to open a fish and chip shop called Goldie. Here, they’ll serve fish from the local waters, putting back into the township they call home by generating new employment opportunities and great new eatery options. Kids parties are also on the cards, bringing even more jobs.
There are risks, but Stevie admits her ice cream cup is always half full. “I’ve always had a positive outlook on life. We’ve created a comfortable life here, and we know that we’re a lot luckier than many others.”
www.theage.com.au/business/banking-and-finance/got-the-sc…
