Mr Goaty Gelato, an artisan gelato made from pure goat’s milk, is fast becoming a favourite among Sydney foodies and dessert lovers.
Australia’s first and only premium goat’s milk gelato, Mr Goaty Gelato launched in June 2015 at Bondi Farmers Markets and is now stocked in other local delis, cafes and shops.
Made from fresh locally-sourced goat’s milk that’s naturally A2, Mr Goaty Gelato is lower in fat and lactose than cow’s milk gelato. Owing to its key ingredient the gelato can be suitable for those with lactose intolerance.
As well as offering a healthier alternative to regular gelato, it also tastes delicious thanks to former chef creator Dan Hughes.
“Goat’s milk is better for you than cow’s milk, but some people are put off by idea of the taste,” Dan says. “The fresher the milk the milder the flavour so we use only fresh milk from grass-fed goats. I also spent a long time perfecting the recipe, so it’s a lighter taste and texture than other gelato, but otherwise most people would not be able to tell it’s made with goat’s milk.”
Mr Goaty Gelato is hand made from scratch in small batches using natural and fresh ingredients. Sweetness comes from ripe seasonal fruit, so the gelato contains less sugar. Current flavours include Lavender and Honeycomb; Lemon Curd; Raspberry and Pistachio; and Cacao and Coconut.
“I wanted the flavours of Mr Goaty to be as unique as the product,” Dan explains. “And being a chef I have to use only the best fresh and seasonal produce. So we make our own flavourings including our tangy lemon curd and honeycomb, We Also use a lot of organic ingredients as well as getting fresh lavender and pistachios from a friend’s farm.” “I’ve had a few people tell me our Lavender and Honeycomb is the best gelato they’ve ever tasted, which is nice!”
Given I’m Greek and we’ve still goats in our family, I had to speak to Dan ask him, what was up with that and why the inspiration to make this his business?
Dan Hughes a former Chef’s, inspiration for Mr Goaty Gelato came from his childhood in rural England and Greece, where fresh goat’s milk was standard fare. After several years working in restaurants (including a 1 Michelin star) across Europe and the UK and working as a private chef in London and Monaco for 4 years, Dan arrived in Sydney in early 2014 ready to surf and make gelato.
The first batches of Mr Goaty were churned in Dan’s home kitchen in Bronte Beach. In between working the grill at the Three Blue Ducks restaurant and running around after his young daughter, Dan perfected Mr Goaty’s signature flavours. It’s really something different and that’s all what 2016 is about right?
Interested to find out more? Visit www.mygoatygelato.com.au and mention you’re a Creative Little Soul follower, and receive a discount when booking for your event!