Born in Chile to a Belgian father and a half-Indian mother, Ines Scholtes has been influenced by a mixture of cultures. Ultimately though, it’s her Belgian side that dominates her approach to cuisine. “That’s where I get a lot of my inspiration from.” Scholtes says. “Especially sweets, I have a massive sweet tooth.”
So massive that Scholtes has now foregone a career in law to pursue her passion for food, last week opening Mylk + Ko.
Mylk + Ko has evolved from Scholtes’ Instagram, which she started in 2015. Her account was dedicated to the decadent but wholesome sweets she would create, which were often vegan, gluten-free or dairy-free. In its first year, the account reached more than 20,000 followers. “I started [Instagram] to try and gauge a response from people to see if this idea was viable,” Scholtes says. “And also when I did start [a business], I would already have a following and customer base.”
Shifting into Vespa Pizza’s old premises on Merthyr Road, the wooden floorboards and most of the walls remain intact, but everything else has been refurbished, including expanding the kitchen. Charcoal, wood and white features decorate the space, with a smattering of green breaking up the monochromatic tone.
The current menu features an elaborate selection of acai bowls including the “Lamington” and the “Golden Gaytime”, as well as a number of smoothies, super “mylkshakes”, cold-pressed juices and CocoWhip, all made to order. Allpress coffee and Mayde Teas are also on offer.
Once these dishes, shakes and juices are perfected, a hot menu will come on stream. Expect dishes such as red-velvet waffles and lemon-meringue pancakes.
Mylk + Ko
1/148 Merthyr Road, New Farm
Mon to Sun 6.30am-3.00pm