The weather’s heating up, new ice-cream and gelato shops are opening, and we’re about to hit peak cone season. To prepare, we asked some of our favourite chefs where they get their scoops and what their order is.

Victor Liong (Lee Ho Fook, Silk Spoon)

Spring Street Grocer. The fior di latte is outstanding, sometimes I get a scoop, sometimes I get an affogato with the chocolate sauce and crushed hazelnuts, which makes for a super nice touch.

Alejandro Saravia (Farmer’s Daughters, Morena)

Piccolina – I like to try the collaboration ice-creams they release with other chefs. And Gelateria Primavera next to Spring Street Grocers for their Pistachio di Bronte gelato.

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Audrey Shaw (Carnation Canteen)

Pistachio or hazelnut at Spring Street Grocer’s Gelateria Primavera. But as an activity I like a scoop of the dark chocolate from Pidapipo while walking around Readings in Carlton.

Andrew McConnell (Gimlet, Cutler & Co)

Always Pidapipo; pistachio and Nutella swirl.

Tony Tan

Sundae School Ice-Creamery in Fitzroy North. Always chocolate with whatever topping they offer.

Patti Chimkire (Mali Bakes)

I’m obsessed with everything at Luther’s Scoops. I love trying different flavours each time I’m there, but the Earl Grey milk chocolate and banoffee are among my favourites. Their seasonal sorbets are always divine, too.

Brigitte Hafner (Tedesca Osteria)

Piccolina for the chef specials! I had so much fun being the guest chef last year and having been through the process, I look forward to seeing what amazing flavours other chefs come up with.

Sebastian Pasinetti (Oko Rooftop and Cafe)

You can find me at Messina; I am a sucker for an ice-cream and they do it the best.