Pidapipo x CHAE Korean Gelato Cups
Blending tradition with technique, this trio of limited-edition gelato flavours combines signature Korean ferments with artisanal ice cream.
Overview
Experience gelato with a Korean twist, as two Melbourne institutions team up for a special collaboration. Fusing the talents of beloved gelateria Pidapipo and the acclaimed Korean restaurant CHAE, this limited-edition release marks the debut of Pidapipo's Makers Series.
Melding Italian gelato traditions with CHAE's signature flavours, the result is a trio of playful Korean gelato cups centred on in-house ferments such as makgeolli, a millennia-old style of Korean rice wine renowned for its softly textured, lightly tangy profile.
For the range, Pidapipo is pairing milk-based gelato with CHAE's traditional makgeolli and glutinous rice, adding a textural puffed sweet rice to finish. For an even brighter taste, the watermelon makgeolli gelato makes the most of CHAE's house-made creation, served alongside fresh Victorian watermelon. Finally, mugwort is a standalone gelato, where this traditional Korean herb — sometimes compared to matcha — harmonises with chocolate granita, chocolate cookie crumb and a crisp wafer.
"This collaboration is a meeting point between Italian gelato craftsmanship and Korean ingredients and fermentation practices, showing how traditional techniques from different food cultures can come together to inspire new flavours and experiences," says Pidapipo Co-Owner and Creative Director Lisa Valmorbida.
Available across all Pidapipo stores from Thursday, April 9—Sunday, April 26, this exciting collab is a brand-new way to experience CHAE. Founded by Korean-born chef Jung Eun Chae in 2019, this six-seat restaurant operated from her one-bedroom Brunswick apartment until it relocated to the hills in 2021. Now in Cockatoo, about 50 kilometres southeast of Melbourne CBD, the experience remains just as intimate (and hard to book) set within her family's home, immersed in a peaceful landscape.
What's more, Jung Eun Chae will also be hosting an up-close fermentation workshop at the Pidapipo Laboratorio in Fitzroy on Monday, April 20. Presented as an exclusive masterclass, expect a hands-on experience focused on the craft of makgeolli and various fermentation techniques. Plus, you'll see how these traditional ingredients are transformed into three gelato flavours. Tickets are $150 with session times announced on Thursday, April 9.
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