Gusto Gelato

With gelato being scooped from small, insulted canisters (pozzetti) amid rustic brick walls and sorbet-coloured furniture, Gusto Gelato could be somewhere in Italy, if you squinted hard enough.

This should come as no surprise – owner and self-confessed gelato addict Sean Lee learned his craft near the northern Italian town of Bologna at Gelato University (yes, there is such an institution).

Lee’s gelato is smooth and rich and not too sweet. Using fresh fruit and local milk, small batches of gelato are churned daily in the open kitchen. From the whole, home-baked apple pie that’s squished into the apple-pie gelato, to the caramel that streaks through the bestselling salted-caramel gelato, almost every flavour base is made in-house. Each gelato is amazingly true to flavour.

Our pick is the pistachio, made from freshly ground pistachios. But keep an eye on the weekly one-off flavours, too. With cheeky names such as Brittle Sweet Symphony and the doughnut-laced Chief Wiggum, repeat visits are highly likely, either at the Leederville original or Elizabeth Quay expansion.