Overview
Pidapipó has launched the next installment of its Maker Series, this time collaborating with Carnation Canteen's Audrey Shaw to create a concise offering of sweet desserts available for a strictly limited time only.
Following its successful first Maker Series collab earlier this year, when Korean restaurant CHAE brought its signature flavours and traditional techniques to Pidapipó's creamy scoops, the gelato purveyor has now recruited Carnation Canteen to showcase its produce-led cooking through limited-edition specials.
"Audrey has created a really authentic culinary world at her venues, grounded in community and an incredible respect for produce. That's exactly the kind of maker we created this series to celebrate," says Pidapipó Co-Founder and Creative Director Lisa Valmorbida.
At the heart of the collab is a cherry-and-custard pie, which sees organic cherry compote and custard baked into Bread Club croissant pastry, served with galotyri gelato. The dessert is available for dine-in at Pidapipó Fitzroy Laboratorio, Pidapipó Windsor, and Carnation Canteen. A larger version is available for takeaway from all Pidapipó stores.
"Lisa and I are long-time friends, and when she approached me about making a winter dessert, it made instant sense. We have the same approach to quality ingredients, and so the dessert we've made is a cosy indulgence that incorporates organic sour cherries and a tangy, creamy gelato flavour (Galotyri) that is used throughout the menus of my restaurants," says Shaw.
The Maker Series No.02 specials are only available until mid-July, so don't dally and grab a taste now.
Images: Supplied.
The Pidapipó Maker Series No. 02 with Carnation Canteen will be available from Thursday, June 25, to Thursday, July 16.
Like what you see? Subscribe to the Concrete Playground newsletter to get stories just like these straight to your inbox.