The Piccolina Gelato Project: 8 Chefs in 8 Weeks — Season 2

Overview

Your favourite summertime dessert is about to get a wild revamp at the hands of some talented, innovative local chefs. For the next eight weeks, the much-loved Piccolina Gelateria is handing over the reins, inviting a group of kitchen heroes to take over the specials board and deliver their own signature gelato creations.

The Piccolina Gelato Project will once again see eight Melbourne chefs each have a crack at impressing the masses with their gelato game. A different name will step up to the plate each week, teaming up with Piccolina's Sandra Foti to create three special flavours that capture the spirit of their respective restaurant — along with a healthy dose of personal flair, of course.

From Wednesday, February 16 until Tuesday, April 12, roll into any Piccolina outpost to find inventive desserts from the likes of Peter Gunn (Ides), Thi Lee (Anchovy), Zach Furst (Bar Liberty), Hugh Allen (Vue de Monde) collaborating with Sharon Brindley (Jala Jala), Rosheen Kaul (Etta), Almay Jordan (Neighbourhood Wine and Old Palm Liquor) and Jo Barrett (formerly Oakridge Wines).

Kicking things off is Khanh Nguyen of Sunda and Aru fame, who for the first week will be serving up a clever fusion of native ingredients and Southeast Asian flavours. Think, condensed milk gelato topped with a Vietnamese coffee caramel and wattleseed honeycomb.

Following Nguyen's stint, Le will churn out a toasted jasmine rice gelato with banana and rum jam; Jordan will draw on her South African heritage for a riff on apricot brandy pudding with custard; Barrett will transform red wine lees into a vibrant sorbet; and Allen and Brindley will get crafty with native ingredients to deliver a cantaloupe and green ant gelato. And that's just a taster of what's to come.

Khanh Nguyen has kicked off the series (photo by Kristoffer Paulsen)

8 Chefs in 8 Weeks flavours will be available at all six Piccolina locations.