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Recipe collection Jump on board Australia’s first NFL game bandwagon with these deliciously indulgent stacked snacks. And yes, there’s plenty of fries with that. SaveYou have reached your maximum number of saved items. Remove items from your saved list to add more.
By Jane de Graaff · Food / Tips & advice
Beans are budget-friendly and high in fibre but can be a bit of a hard sell. However, have you ever tried drowning them in satay sauce? Now we’re cooking! September 9, 2026 SaveYou have reached your maximum number of saved items. Remove items from your saved list to add more. ShareAAAIn case you missed it, it’s the year of “maxxing” everything. Protein-maxxing, looks-maxxing, Nanna-maxxing – we’re not just leaning in to the things we love any more, we’re maxxing out on them. And that includes fibre-maxxing – or the practice of consciously increasing fibre in the diet, with a focus on potential health benefits, including gut health and blood sugar management. Enter an unlikely poster-child for the fibre-maxxing trend: beans. Now, I personally love beans (tinned, dried, refried, souped), but I’d hesitate to call them sexy. And yet, the latest social media trend for dressing them up in creamy, silky and downright decadent-looking sauces – that still aim to support health goals – is making humble beans look, well, decidedly sexier than they did before. Welcome to the world of sexy bean recipes that are flooding social media and might just get you serving some up tonight. Katrina Meynink’s creamy marry-me chickpeas recipe has the big flavours of the original, minus the meat.Katrina MeyninkThe sexy-creamy-beany trend The trend itself is simple: sauces that you might usually see on pasta or noodles are being drizzled over or simmered with beans as a way of introducing more fibre-rich ingredients into the diet, without compromising on flavour. The beans are, essentially, a sauce delivery system. Variations include cacio e pepe beans (pepper and cheese), green goddess or pesto, velvety french onion and creamy curry beans – and that’s just the tip of the beanstalk. The best recipes from Australia's leading chefs straight to your inbox. Championed by content creators such as Ohio-based @dietitiandebbie Deborah Murphy (with her social media recipe series “No Boring Beans”), one clear favourite has bubbled to the top: satay-style beans. This creamy, dreamy recipe is sliding into feeds everywhere, with iterations running from super spiced and topped with fresh herbs, to mild, mellow and sweet. It’s easy to see why this dish has caught on. It relies on flavours that we already know – such as peanutty, spiced and sweet satay-style sauce – and it’s made with just a handful of pantry-staple budget-friendly ingredients. It also promises to edge us closer to potential health goals, ticking off the golden quartet: quick, budget-friendly, healthier and tasty. But, as always, we take health-related social media claims with a grain of (ahem) salt. “The fibre-maxxing trend and rising interest in gut health has a lot to do with the popularity of these recipes,” says food and nutrition scientist Dr Emma Beckett. “But I also think it comes back to cost. People are looking for ways to make things healthier without it costing the earth.” Beckett notes that younger generations are moving away from health foods that charge a premium and towards budget-friendly foods, with the bean trend appealing to that. “I’m all for it,” Beckett enthuses. A teacher of culinary nutrition, her students note that social media is a font of easy inspiration when cooking feels overwhelming. So, seeing a trend that capitalises on the “easy factor” while also introducing a healthier ingredient is a win. “This trend is about adding the beans to something people already want to eat. It’s not saying to get rid of anything, and it’s not saying beans are the silver bullet. It’s saying these kinds of dishes – that you already like – will be better for you if you do them with beans. There’s not much of a downside to that,” she says. Seven inexpensive sources of fibre to add to your grocery list“I like to say ‘use the delicious to access the nutritious’,” she adds, with a laugh, “and I think this trend is exactly that. If you just say ‘eat more beans’, how boring! But if you say: ‘Did you know you can add some beans to this satay-style dish?’ – well that’s a really great way in. It’s meeting people where they are.” The short answer is, yes, this trend helps with health goals, as long as we’re mindful about what else we’re adding to the sauces. And while the beans are a win on the fibre front, Beckett recommends checking salt content or rinsing your tinned beans first, if necessary. Jessica Brook’s creamy braised beans with lamb meatballs.James MoffattAdvertisementDoes it taste any good?If you like creamy sauces, yes, these recipes win. You can’t really go wrong with a creamy sauce served over tender beans. “When we’re talking about flavours like satay and chilli oil, it’s sort of a twist on the condiments we add to silken tofu as a snack,” says Lisa Liu, creator of Saucy Wench condiments, whose satay sauce and chilli oil have won gold at Melbourne Royal and Sydney Royal shows respectively. “Tinned beans have that same kind of effect. That kind of rich, beany flavour with a soft texture that goes very well with these two things. So it makes sense and definitely makes beans more approachable,” Liu says. The real trick is to find the beans you like because there are plenty of varieties with different flavours and textures to play around with. Right now, though, it’s butter beans and white cannellini beans that are lending their milder flavour to this trend. No-cook creamy satay-style butter beansJane de GraaffJane de Graaff’s no-cook creamy satay-style butter beansYou can swap out the butter beans in this recipe for any cooked or tinned beans of your choice, and while this is a no-cook recipe, you can also warm the sauce gently in a pan for a comforting twist, just don’t reduce the sauce too much. Perfect with a soft-boiled egg on the side and some hot buttered sourdough, but also an ideal bowl on its own. INGREDIENTS Toppings METHOD Serves 1-2 EASYCreamy marry me chickpeas< 30 minsRelated ArticleEASYRaid the pantry for these creamy braised beans with lamb meatballs30 mins - 1 hrRelatedRecipe collection18 healthy meals to make with a can of beans, lentils or chickpeasRelated ArticleThe ridiculously simple ‘two-ingredient’ dessert that caused a nationwide supermarket shortageSaveYou have reached your maximum number of saved items. Remove items from your saved list to add more. ShareLicense this articleMore:
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Cunningham"},"url":"https://cdn.broadsheet.com.au/images/2026/09/07/Broadsheet_CarlisleCastleHotel_DeclanBlackall_030926_0038 Small-b005dda674.webp","caption":""},{"@type":"ImageObject","width":860,"height":600,"author":{"name":"Dan Cunningham"},"url":"https://cdn.broadsheet.com.au/images/2026/09/07/Broadsheet_CarlisleCastleHotel_DeclanBlackall_030926_0019 Small-74b6583443.webp","caption":""}],"datePublished":"2026-09-04T00:54:00.000Z","dateModified":"2026-09-07T05:00:29.113Z","author":{"@type":"Person","name":"Dan Cunningham","url":"https://www.broadsheet.com.au/author/dan-cunningham"},"articleBody":"A snapshot of my group chat after a peek inside the refurbed Carlisle Castle Hotel last week: “Faaaaaaarrk” “Omg SICK” “Ooooh is the reno good???? When does it open again??” “Did they keep the pool tables? ANSWER US” “Did they keep those chairs that feel like u are falling into a hole?” Such is the heat surrounding the Newtown pub’s glow-up by new operators Dan McBride, Dynn Szmulewicz, Rachael Paul, Zac Godbolt and Cam Votano. And the heat is warranted – this is the same quintet whose 2024 revival of The Bat and Ball not only managed to keep that boozer’s old guard onside, but reel in a whole new generation of punters with modern renditions of pub classics, affordable daily specials and ne’er a pokie machine in sight. But here’s where the team really hit it for six: having a long-term vision for the place at a time when Sydney hospitality groups are trading community pubs like Pokémon cards. They have the same vision for The Carlisle, which reopens tonight. “The goal is to leave it in a better spot than it was before,” says Godbolt. “We’re not here to turn it into an unrecognisable version of itself. We want to preserve it.” The Carlisle has stood on the corner of Albermarle and Probert streets since 1876. Everyone in the team has been a local at various times in the pub’s recent history and knows the community they serve. “We’ve been letting people wander through,” says McBride. “These two older blokes gave us a pretty glowing review. It was a nice feeling.” Take one look at the refreshed marble bar, imported from Italy by the Reschs family in the 1920s, and you’d be happy as a bar fly on a beer tap too. “We had a few people say to us, ‘Please don’t get rid of the bar’ and it’s like, ‘Man, we’re polishing it’,” says Godbolt. “We’re making sure she shines so you can see your face in it.” Thoughtful additions include two pool tables with fresh carpet underfoot, and a hand-painted Carlton Draught mirror by Good Hands Sign Co. The old betting window is now a wine shop, and the heritage phone booth is now a photobooth. Out the back is a refreshed dog-friendly courtyard and smoking area. And while those chairs are gone and the status of the pub’s resident ghost is currently unknown, the gold lion statuette on the roof remains in pride of place. Even better, The Castle is still pokie-free. “We don’t have the luxury of pokies, nor do we want it,” says Votano, the team’s culinary director. “We’d rather let the food do the talking.” Speaking of, say hello to one of Sydney’s best new pub menus. Snacks include a black pudding and chorizo Scotch egg with date ketchup, and pig’s head terrine paired with fried bread and burnt apple mustard. Mains include a thin Vienna-esque schnitzel with a pretzel and herb crumb, a veggie lasagne and seasonal specials (like the opening menu’s chicken Kyiv filled with garlic and chive butter). “It’s an old English-style pub, so we’re leaning into those northern European flavours,” says Votano. Cocktails, while not as big of a focus as they are at The Bat, will no doubt be a drawcard here: expect an Irish Coffee topped with Baileys and cacao cream, and a hard vanilla cola. “We’ve very much gone down the line of simple, tasty, quality ingredients at an affordable price,” says McBride. “Newtown is home to some of the best cocktail bars in Australia, so we wanted our list not to compete, but to sit nicely somewhere in-between.” After their incredible success at The Bat, daily specials will run throughout the week. The group chat went gaga for $10 cheeseburgers, $15 Martinis and live jazz on Thursdays. “It’s an electric deal,” says Godbolt. Otherwise, come on Monday for $20 schnitzels and trivia; Tuesday for $20 steaks; Wednesday for $20 parmies and the badge draw; Friday for $1 wings; and Saturday for $1 oysters spiked with mezcal mignonette. Sundays are for the seasonal roast. “The trivia is by the same guys who have been doing it for something like 20 years,” says McBride. “We don’t want to lose touch with things like that.” Carlisle Castle Hotel 17–19 Albermarle Street, Newtown Hours: Mon & Tue 3pm–midnight Wed to Sat midday–midnight Sun midday–10pm carlislecastlehotel.com @carlislecastlehotel","publisher":{"@type":"Organization","name":"Broadsheet","logo":{"@type":"ImageObject","url":"https://broadsheet.com.au/assets/image/logo-full-white.png","width":520,"height":53}},"inLanguage":"en-AU"}(self.__next_s=self.__next_s||[]).push([0,{"children":"\n const fusetag = window.fusetag || (window.fusetag = { que: [] });\n window.__fuseInitPath = window.location.pathname;\n fusetag.que.push(function() {\n fusetag.pageInit({\n blockingFuseIds: [\"96225910\"],\n pageTargets: [{\"key\":\"sessionalcohol\",\"value\":[\"any\"]},{\"key\":\"sessionautomotive\",\"value\":[\"any\"]},{\"key\":\"sessionfinance\",\"value\":[\"any\"]},{\"key\":\"sessiontechnology\",\"value\":[\"any\"]},{\"key\":\"sessiontravel\",\"value\":[\"any\"]},{\"key\":\"pagetype\",\"value\":[\"article\"]},{\"key\":\"campaign\",\"value\":\"\"},{\"key\":\"sponsor\",\"value\":\"\"},{\"key\":\"sponsorcategory\",\"value\":\"\"},{\"key\":\"sponsorname\",\"value\":\"\"},{\"key\":\"tags\",\"value\":[]},{\"key\":\"suburb\",\"value\":\"newtown\"},{\"key\":\"vertical\",\"value\":\"Food & Drink\"},{\"key\":\"city\",\"value\":\"sydney\"}]\n });\n });\n ","id":"load-publift"}]){"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@type":"Thing","name":"Sydney","@id":"https://www.broadsheet.com.au/sydney"}},{"@type":"ListItem","position":2,"item":{"@type":"Thing","name":"Food & Drink","@id":"https://www.broadsheet.com.au/sydney/food-and-drink"}}]}SydneyFood & DrinkThe Carlisle Castle Hotel Roars Back to Life in NewtownWith The Bat and Ball team leading a thoughtful revamp of the 150-year-old Sydney pub, the gold lion has never looked so proud.Words by Dan Cunningham · Updated on 07 Sep 2026 · Published on 04 Sep 2026 Read laterA snapshot of my group chat after a peek inside the refurbed Carlisle Castle Hotel last week: “Faaaaaaarrk”“Omg SICK”“Ooooh is the reno good???? When does it open again??”“Did they keep the pool tables? ANSWER US”“Did they keep those chairs that feel like u are falling into a hole?” Such is the heat surrounding the Newtown pub’s glow-up by new operators Dan McBride, Dynn Szmulewicz, Rachael Paul, Zac Godbolt and Cam Votano. And the heat is warranted – this is the same quintet whose 2024 revival of The Bat and Ball not only managed to keep that boozer’s old guard onside, but reel in a whole new generation of punters with modern renditions of pub classics, affordable daily specials and ne’er a pokie machine in sight. But here’s where the team really hit it for six: having a long-term vision for the place at a time when Sydney hospitality groups are trading community pubs like Pokémon cards. They have the same vision for The Carlisle, which reopens tonight. “The goal is to leave it in a better spot than it was before,” says Godbolt. “We’re not here to turn it into an unrecognisable version of itself. We want to preserve it.” The Carlisle has stood on the corner of Albermarle and Probert streets since 1876. Everyone in the team has been a local at various times in the pub’s recent history and knows the community they serve. “We’ve been letting people wander through,” says McBride. “These two older blokes gave us a pretty glowing review. It was a nice feeling.” Take one look at the refreshed marble bar, imported from Italy by the Reschs family in the 1920s, and you’d be happy as a bar fly on a beer tap too. “We had a few people say to us, ‘Please don’t get rid of the bar’ and it’s like, ‘Man, we’re polishing it’,” says Godbolt. “We’re making sure she shines so you can see your face in it.” Thoughtful additions include two pool tables with fresh carpet underfoot, and a hand-painted Carlton Draught mirror by Good Hands Sign Co. The old betting window is now a wine shop, and the heritage phone booth is now a photobooth. Out the back is a refreshed dog-friendly courtyard and smoking area. And while those chairs are gone and the status of the pub’s resident ghost is currently unknown, the gold lion statuette on the roof remains in pride of place. Even better, The Castle is still pokie-free. “We don’t have the luxury of pokies, nor do we want it,” says Votano, the team’s culinary director. “We’d rather let the food do the talking.” Speaking of, say hello to one of Sydney’s best new pub menus. Snacks include a black pudding and chorizo Scotch egg with date ketchup, and pig’s head terrine paired with fried bread and burnt apple mustard. Mains include a thin Vienna-esque schnitzel with a pretzel and herb crumb, a veggie lasagne and seasonal specials (like the opening menu’s chicken Kyiv filled with garlic and chive butter). “It’s an old English-style pub, so we’re leaning into those northern European flavours,” says Votano. Cocktails, while not as big of a focus as they are at The Bat, will no doubt be a drawcard here: expect an Irish Coffee topped with Baileys and cacao cream, and a hard vanilla cola. “We’ve very much gone down the line of simple, tasty, quality ingredients at an affordable price,” says McBride. “Newtown is home to some of the best cocktail bars in Australia, so we wanted our list not to compete, but to sit nicely somewhere in-between.” After their incredible success at The Bat, daily specials will run throughout the week. The group chat went gaga for $10 cheeseburgers, $15 Martinis and live jazz on Thursdays. “It’s an electric deal,” says Godbolt. Otherwise, come on Monday for $20 schnitzels and trivia; Tuesday for $20 steaks; Wednesday for $20 parmies and the badge draw; Friday for $1 wings; and Saturday for $1 oysters spiked with mezcal mignonette. Sundays are for the seasonal roast. “The trivia is by the same guys who have been doing it for something like 20 years,” says McBride. “We don’t want to lose touch with things like that.” Carlisle Castle Hotel17–19 Albermarle Street, Newtown Hours:Mon & Tue 3pm–midnightWed to Sat midday–midnightSun midday–10pm carlislecastlehotel.com@carlislecastlehotel About the author Dan Cunningham is Broadsheet’s features editor (food & drink). More like this MORE FROM BROADSHEET VIDEOS 04:33 01:00 02:18 More Guides RECIPES
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Toller"},"url":"https://cdn.broadsheet.com.au/images/2026/08/25/piccolina-gelateria-collingwood-image-20-792bcb883d.webp","caption":"Piccolina"},{"@type":"ImageObject","width":860,"height":600,"author":{"name":"Annie Toller"},"url":"https://cdn.broadsheet.com.au/images/2026/08/25/gelato-messina-image-30-15ec728b4c.webp","caption":"Gelato Messina"},{"@type":"ImageObject","width":860,"height":600,"author":{"name":"Annie Toller"},"url":"https://cdn.broadsheet.com.au/images/2026/08/25/gelato-messina-image-7-bba7474f6b.webp","caption":"Gelato Messina"},{"@type":"ImageObject","width":860,"height":600,"author":{"name":"Annie Toller"},"url":"https://cdn.broadsheet.com.au/images/2026/08/25/gelato-messina-image-43-52e82a271d.webp","caption":"Gelato Messina"},{"@type":"ImageObject","width":860,"height":600,"author":{"name":"Annie Toller"},"url":"https://cdn.broadsheet.com.au/images/2026/08/25/cono-gelateria-image-1-19d9c41a58.webp","caption":"Cono Gelateria"},{"@type":"ImageObject","width":860,"height":600,"author":{"name":"Annie Toller"},"url":"https://cdn.broadsheet.com.au/images/2026/08/25/cono-gelateria-image-11-ca456cffd1.webp","caption":"Cono Gelateria"},{"@type":"ImageObject","width":860,"height":600,"author":{"name":"Annie Toller"},"url":"https://cdn.broadsheet.com.au/images/2026/08/25/cono-gelateria-image-3-4aa0332239.webp","caption":"Cono Gelateria"}],"datePublished":"2026-09-01T13:07:00.000Z","dateModified":"2026-09-01T03:15:14.533Z","author":{"@type":"Person","name":"Annie Toller","url":"https://www.broadsheet.com.au/author/annie-toller"},"articleBody":"East and Southeast Asian flavours are in the spotlight right now, and one Filipino shop is a clear standout for this group of Melbourne chefs. There are also nostalgic Carlton shops, new-wave gelaterias and creative ice-creameries to get around. Nat Thaipun, Masterchef 2024 winner and cookbook author Fluffy Torpedo. I’m weird – I only eat ice-cream in winter. I usually go for a sorbet or something not too sweet. My dream line-up: blue cheese, roasted fig, brown sugar jam, or the real orange juice and Mount Zero EVOO one. Saavni Krishnan, Saadi Gelato is great, but a good ice-cream is something special and Luther’s Scoops makes the best ice-cream. I always get the brown butter cheesecake. No changes, ever. Sriram Aditya, Saadi I like Fluffy Torpedo. I like their experimental flavours, but if I had to pick a favourite it would be the marshmallow, grape Aeroplane jelly and pink salt. Esca Khoo, Tyga Kori Ice Cream by chef Joane Yeoh. This place is a heaven of Japanese-focused flavours. I always go for the soba-cha and black sesame. Oh, and the saké is so damn good! Ravi Presser, Ruzia’s My father had a shop in the city on Lonsdale and Swanston streets for over 35 years. When I was young, he would take me to Casa del Gelato on Lygon Street. I distinctly remember having the lemon gelato, and still to this day it blows my mind. I always only get fruit gelato: fresh, bright and acidic. Aitor Jeronimo Orive, Basque Txoko Honestly, just wander up and down Lygon Street, and pick anywhere. It’s the home of Italian gelato in Melbourne, you can’t go wrong. In saying that, I think Pidapipo is great and, flavour-wise, I’ll always go for pistachio no matter where I am. Sofia Levin, Masterchef judge Kariton Sorbetes. I adore the fact that the flavours are massive crowd-pleasers, even though they are heavily based on Filipino nostalgia. Ube is on regular rotation. It’s bright purple with chunks of fudge and blackberry jam, as well as caramelised coconut curd. My favourite, though, when available, is the champorado, based on a Filipino breakfast dish of chocolate rice pudding made with glutinous rice, often served with dried salted fish. The gelato version is chocolate with toasted glutinous rice, candied cacao nibs and fish-sauce salted caramel. Mino Han, Alt I love Piccolina and I always get the same flavour: fior di latte. It gives you the perfect balance of sweetness and slight bitterness after a meal. I can never walk past without going in. Charlie Duffy, Small Batch If you haven’t had the pistachio at Cono Gelateria, you’re missing out. The texture and flavour is something else. Hendri Budiman, Juni It is a hard battle. I love Kori and Cono. Kori leans towards modern Asian-inspired flavours (I get the Dassai saké and the fuji apple), while Cono satisfies cravings for more basic flavours (I get the pistachio and the passionfruit). Khanh Ong, The George on Collins Kariton Chinatown! I get the fish sauce caramel or ube, but they have such fun flavours, I actually just love coming and trying a different one each time. Michael McAulay, Yiaga I guess I’m somewhat of a traditionalist when it comes to ice-cream. If I’m in the city, I’ll always go to Piccolina and I’ll always order one scoop of pistachio. Special mention to Luther’s Scoops. Their ice-creams are incredibly original and extremely delicious. They need to open up south of the river. Ross Lusted, Marmelo Gelato Messina in Fitzroy. I order the chocolate and hazelnut. Messina produces the chocolate [from cocoa grown in the] Daintree Forest, grows its own hazelnuts, and the milk is all from Victoria. It is truly a great Australian product. Albin, AJ and Arbi Lawang, Pecks Road Albin: Kariton’s ube and turon gelatos have special places in my heart. AJ: Kariton. I get the choc nut. Arbi: It’s gotta be Kariton for the watermelon, cantaloupe and honeydew sorbet. Hyoju Park, Madeleine de Proust My favourite ice-cream spot is Luther’s Scoops. The dark chocolate Earl Grey is my favourite. It’s rich and floral at the same time. Sarah Chan, Past Port Kori Ice-Cream. I love the range of flavours they create. Creative, Asian‑inspired flavours that are refreshing and delicious. It makes me really happy to see fellow Malaysians excelling in their craft. Coşkun Uysal, Tulum Piccolina. I’m obsessed with the passionfruit and mango sorbet. I literally see it in my dreams, it’s that good. Andy Allen, Masterchef judge I smash ice-cream. My go-to is the pistachio at Pidapipo. But if I’m up for an adventure, it’s Fluffy Torpedo. Jack Muir-Rigby, Masses Bagels Luther’s Scoops. I always get the banoffee pie scoop, usually paired with the rhubarb custard pie on top. Scott Eddington, Arnolds It’s predictable, but in my opinion the tiramisu at Messina is unmatched. Elias Salomonsson, Circl Definitely Piccolina. I’m an absolute sucker for anything peanut butter, so that’s always my go-to order. The flavours are rich and balanced – it’s hard to find a better shop.","publisher":{"@type":"Organization","name":"Broadsheet","logo":{"@type":"ImageObject","url":"https://broadsheet.com.au/assets/image/logo-full-white.png","width":520,"height":53}},"inLanguage":"en-AU"}(self.__next_s=self.__next_s||[]).push([0,{"children":"\n const fusetag = window.fusetag || (window.fusetag = { que: [] });\n window.__fuseInitPath = window.location.pathname;\n fusetag.que.push(function() {\n fusetag.pageInit({\n blockingFuseIds: [\"96225910\"],\n pageTargets: [{\"key\":\"sessionalcohol\",\"value\":[\"any\"]},{\"key\":\"sessionautomotive\",\"value\":[\"any\"]},{\"key\":\"sessionfinance\",\"value\":[\"any\"]},{\"key\":\"sessiontechnology\",\"value\":[\"any\"]},{\"key\":\"sessiontravel\",\"value\":[\"any\"]},{\"key\":\"pagetype\",\"value\":[\"article\"]},{\"key\":\"campaign\",\"value\":\"\"},{\"key\":\"sponsor\",\"value\":\"\"},{\"key\":\"sponsorcategory\",\"value\":\"\"},{\"key\":\"sponsorname\",\"value\":\"\"},{\"key\":\"tags\",\"value\":[]},{\"key\":\"suburb\",\"value\":\"\"},{\"key\":\"vertical\",\"value\":\"Food & Drink\"},{\"key\":\"city\",\"value\":\"melbourne\"}]\n });\n });\n ","id":"load-publift"}]){"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@type":"Thing","name":"Melbourne","@id":"https://www.broadsheet.com.au/melbourne"}},{"@type":"ListItem","position":2,"item":{"@type":"Thing","name":"Food & Drink","@id":"https://www.broadsheet.com.au/melbourne/food-and-drink"}}]}MelbourneFood & DrinkWhere Chefs Eat: 23 Top Chefs on Melbourne’s Best Ice-Cream and GelatoFluffy Torpedo·Photo: Ben MoynihanFrom Lygon Street’s classic gelaterias to inventive Japanese and Filipino shops, this is what local chefs recommend.Words by Annie Toller · Published on 01 Sep 2026 Read laterEast and Southeast Asian flavours are in the spotlight right now, and one Filipino shop is a clear standout for this group of Melbourne chefs. There are also nostalgic Carlton shops, new-wave gelaterias and creative ice-creameries to get around. Fluffy Torpedo. I’m weird – I only eat ice-cream in winter. I usually go for a sorbet or something not too sweet. My dream line-up: blue cheese, roasted fig, brown sugar jam, or the real orange juice and Mount Zero EVOO one. Gelato is great, but a good ice-cream is something special and Luther’s Scoops makes the best ice-cream. I always get the brown butter cheesecake. No changes, ever. I like Fluffy Torpedo. I like their experimental flavours, but if I had to pick a favourite it would be the marshmallow, grape Aeroplane jelly and pink salt. Kori Ice Cream by chef Joane Yeoh. This place is a heaven of Japanese-focused flavours. I always go for the soba-cha and black sesame. Oh, and the saké is so damn good! My father had a shop in the city on Lonsdale and Swanston streets for over 35 years. When I was young, he would take me to Casa del Gelato on Lygon Street. I distinctly remember having the lemon gelato, and still to this day it blows my mind. I always only get fruit gelato: fresh, bright and acidic. Honestly, just wander up and down Lygon Street, and pick anywhere. It’s the home of Italian gelato in Melbourne, you can’t go wrong. In saying that, I think Pidapipo is great and, flavour-wise, I’ll always go for pistachio no matter where I am. Kariton Sorbetes. I adore the fact that the flavours are massive crowd-pleasers, even though they are heavily based on Filipino nostalgia. Ube is on regular rotation. It’s bright purple with chunks of fudge and blackberry jam, as well as caramelised coconut curd. My favourite, though, when available, is the champorado, based on a Filipino breakfast dish of chocolate rice pudding made with glutinous rice, often served with dried salted fish. The gelato version is chocolate with toasted glutinous rice, candied cacao nibs and fish-sauce salted caramel. I love Piccolina and I always get the same flavour: fior di latte. It gives you the perfect balance of sweetness and slight bitterness after a meal. I can never walk past without going in. If you haven’t had the pistachio at Cono Gelateria, you’re missing out. The texture and flavour is something else. It is a hard battle. I love Kori and Cono. Kori leans towards modern Asian-inspired flavours (I get the Dassai saké and the fuji apple), while Cono satisfies cravings for more basic flavours (I get the pistachio and the passionfruit). Kariton Chinatown! I get the fish sauce caramel or ube, but they have such fun flavours, I actually just love coming and trying a different one each time. I guess I’m somewhat of a traditionalist when it comes to ice-cream. If I’m in the city, I’ll always go to Piccolina and I’ll always order one scoop of pistachio. Special mention to Luther’s Scoops. Their ice-creams are incredibly original and extremely delicious. They need to open up south of the river. Gelato Messina in Fitzroy. I order the chocolate and hazelnut. Messina produces the chocolate [from cocoa grown in the] Daintree Forest, grows its own hazelnuts, and the milk is all from Victoria. It is truly a great Australian product. Albin: Kariton’s ube and turon gelatos have special places in my heart. AJ: Kariton. I get the choc nut. Arbi: It’s gotta be Kariton for the watermelon, cantaloupe and honeydew sorbet. My favourite ice-cream spot is Luther’s Scoops. The dark chocolate Earl Grey is my favourite. It’s rich and floral at the same time. Kori Ice-Cream. I love the range of flavours they create. Creative, Asian‑inspired flavours that are refreshing and delicious. It makes me really happy to see fellow Malaysians excelling in their craft. Piccolina. I’m obsessed with the passionfruit and mango sorbet. I literally see it in my dreams, it’s that good. I smash ice-cream. My go-to is the pistachio at Pidapipo. But if I’m up for an adventure, it’s Fluffy Torpedo. Luther’s Scoops. I always get the banoffee pie scoop, usually paired with the rhubarb custard pie on top. It’s predictable, but in my opinion the tiramisu at Messina is unmatched. Definitely Piccolina. I’m an absolute sucker for anything peanut butter, so that’s always my go-to order. The flavours are rich and balanced – it’s hard to find a better shop. About the author More like this MORE FROM BROADSHEET VIDEOS 01:35 01:24 01:00 More Guides RECIPES
[category] [title] [category] [title] Industrial action is likely to impact Sydney's public ferry services this month, but the good news is we'll be riding for free – here's the lowdown ShareCopy LinkFacebookTwitterPinterestEmailWhatsAppPhotograph: Supplied | Destination NSW | Sydney harbour ferryAdvertising window.rawSlots = window.rawSlots || []; window.rawSlots.push('{"adSlotId":"/5185/body1/post","adContainerId":"ad-body-1-1165","isOutOfPage":false,"isRegistered":false,"adSizes":[{"viewport":[992,50],"slotSize":[]},{"viewport":[320,50],"slotSize":[[1,1],[320,100],[320,50],[300,600],[300,250],[300,100],[300,50]]},{"viewport":[0,0],"slotSize":[]}],"adTags":[{"key":"type","value":"body1"},{"key":"ad_slot_number","value":"ad-body-1"},{"key":"refresh","value":"30"}],"adSenseTags":[],"adSlotGroup":"body","breakpoints":["xs","sm"],"loadsAutomatically":true}'); If you’ve been meaning to make more use of Sydney’s most scenic form of PT, September might be the month to finally commit. For the month of September, Sydney Ferries are operating free of charge, with Opal readers switched off across the network. According to reports, readers have been switched off as part of an arrangement linked to ongoing protected industrial action by Maritime Union of Australia members employed by Transdev Sydney Ferries. The fare-free arrangement will run until 11.59pm on Wednesday, September 30. Here’s what we know so far (and where you can sail free of charge this spring). RELATED READ: Sydney is scoring a new ferry route at Walsh Bay First up, the key catch: not every ferry on Sydney Harbour is free to ride this month. Private operators are excluded from the arrangement, so you’ll still need to pay if you board services such as the Manly Fast Ferry. Transport for NSW distinguishes between Sydney Ferries and private operators, with different fares applying to the latter. The free travel comes as Maritime Union workers undertake protected industrial action during enterprise bargaining negotiations with Transdev. The action, which began on September 4, includes bans on certain work arrangements and overtime and is scheduled to continue until the end of the month. As you’d expect with this kind of industrial action, they’re not spelling smooth sailing for Sydney’s ferry network. Transport for NSW has warned that the industrial action may lead to cancellations, delays and changes to ferry services, sometimes at short notice. Most services are expected to continue running, but passengers have been advised to allow extra travel time and check the latest information before setting off. Transport for NSW says it is working with Transdev to minimise disruption while negotiations continue, with a formal offer on the table and a "relatively small gap" remaining between the parties. So, by all means, make the most of the free ferry rides – just don't rely on your usual service running exactly when you expect it to. Wondering where to explore? Sydney Ferries currently operates 10 public routes, including F1 to Manly, F2 to Taronga Zoo, F3 along the Parramatta River, F4 to Pyrmont Bay, F7 to Double Bay and F9 to Watsons Bay. Before heading to the wharf, check the latest updates on Transport for NSW, the Opal Travel app or transport alerts. Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, straight to your inbox. Been there, done that? Think again, my friend. By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. 🙌Awesome, you're subscribed! Thanks for subscribing! Look out for your first newsletter in your inbox soon! Popular on Time Out [category] [title] [category] [title] Discover Time Out original video