Happy Eats isn’t your average gelateria. Here, the gelato is made using leftover fruit that would otherwise go to landfill. Co-owners Paul Hateley and Hamish Gadsby, who run The Happy Apple greengrocer two doors up, were shocked to see how much fruit went to waste. So, with help from chef Brad McCullough, they created their own delicious solution.

That includes around 15 flavours of milk-based gelato, made using milk from Otway Pastures, nuts from Orchard Valley and fruit from The Happy Apple. Standout gelatos include nut-based flavours like hazelnut or pistachio, for which the nuts are roasted and churned in-store daily. There are plenty of vegan options on offer, too. Creamy oat milk might underpin flavours like Biscoff or peanut butter chocolate. And there’s a handful of dairy-free sorbets on offer.

Gelato isn’t the only specialty. There are also ready-made cakes like the vegan Bombe Alaska and the chocolatey Golden Gaytime cake, a flavour bomb of caramel gelato and chocolate-caramel ganache that’s sprinkled with golden crumb. Happy Eats also makes pressed juices using fruit from next door.

The Studio Equator-designed space is bright and playful: splashes of peach and blue play off against timber panelling and vivid green indoor plants.

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Updated: August 14th, 2023

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