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By Jasmine Crittenden
March 30, 2016
By Jasmine Crittenden
March 30, 2016

Right when unsuspecting dairy fanatics were gearing up for their Easter Sunday pig-out, Newtown's Gelato Blue went 100 percent vegan. Yep, on Easter Saturday, the inner west favourite kissed all animal products goodbye, thereby becoming Sydney's first-ever plant-based gelateria.

Gelato Blue launched the switch with an evening party and managed it with the help of the ubiquitous coconut, whose milk is now providing the basis for their creamier scoops. According to the gelateria's Facebook page, concern about environmental destruction was a major motivation. "Animal agriculture is one of today's leading causes of global warming," states a post published on March 25. "Our gelato continues to taste amazing with a smaller global footprint."

In an interview with Good Food, manager Fotini Platis also pointed out that increasing local demand for vegan ice cream played a role. "We wanted to create a product that anyone can enjoy," she said. "Our family lives and works in the inner west. We've had this business for the last seven years, and only started becoming aware what plant-based eating was because of our community." She said the store's inability to cater to vegan customers had made her feel "just as bad as we would have if we were inviting them into our house and there was no suitable food."

If you're worried about Gelato Blue's tasty, tasty flavours kicking the bucket or lacking lustre, don't. The day after the change, the store put any potential fears to rest with the announcement of an epic new carrot cake gelato, made with lemon frosting, maple syrup, walnuts and chunks of Rhubarb Bakes' carrot cake.

Gelato Blue is just of many eateries to have gone vegan (or opened as entirely vegan) during the past year or two. In Newtown alone, the gelateria joins Gigi's Pizzeria, Superfood Sushi and Bliss 'n' Chips. Meanwhile, in the east, Potts Point's Yellow started serving a 100 percent vegetarian dinner menu in February.

Image: Vegan sundae, Gelato Blue.

Published on March 30, 2016 by Jasmine Crittenden


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