1565, 3 Gower Street, Kensington. Phone: 9376 1965
Tootling to Kensington to do a story on Kensington’s new gelati joint for The Age – see story here – I am envisaging little more than the profound pleasures of trying some excellent Italian ice-cold creaminess, meeting the people involved, writing about both and then maybe creating a subsequent post for CTS.
An enjoyable, satisfying day’s work, in other words, for a western suburbs food blogger.
I get all that in spades – and more.
For what I discover is that the crew behind 1565 – brothers Adriano, Alfred and Alessio Acquaro and their mum, Joy – have strong family ties to Pizza d’Asporto and Kiosk by d’Asporto in Williamstown and Impasto Forno Antico in Avondale Heights.
Indeed, the canoli and the like that abet the 1565 gelati and coffee here are supplied by the latter establishment.
How wonderful to discover yet more of the connections and depth of food culture traditions that weave and wander across the west in all sorts of ways!
1565, just off the commercial strip of Macaulay Road, is done in simple, elegant style.
It is named after year gelati was apparently “invented” in Florence.
If, on that basis, you’d expect an approach to gelati that is strong on tradition, you’d be spot on.
But while staying within those parameters, the 1565 crew are doing marvellous things in terms of flavour diversity.
Sure, there’s vanilla, pistachio and coffee.
But there’s also booze in the form of rum and raisin, Prosecco and the sweet liqueur of No.43.
Then there’s poached fig, watermelon and mint, panettone.
I enjoy a wonderful scoop apiece of ricotta and miele (honey) and Nutella with rum baba.
Like orange and fennel, that latter of my two is imbued with textures beyond creamy.
Bennie is equally delighted with his double-banger cone of poached fig and coffee.
1565 is open from noon until late seven days a week.
For all of our 15 years in the west, five of them as food bloggers, we have frequently observed that the Macaulay Road strip looks like it should be a food and drink star.
But it’s never been that.
Under-achiever is a phrase that comes to mind.
Perhaps the arrival of 1565, joining the cool Korean of Frying Colours up the road and with a new Italian place soon to be unveiled, heralds an upturn in Macaulay Road’s eats situation.