When Matteo Pochintesta moved to Australia from Italy it took some time for Vegemite to grow on him. The idea of its intense flavour, coupled with gelato, is surely a ponte too far for the owner of Mapo gelataria in Newtown?
But when Pochintesta discovered the all-natural Oomite – with its slow-fermented miso – he turned it into a new flavour: "It's mixed through a sourdough gelato, we use Pepe Saya butter. We recommend it paired with an Oomite caramel topping."
If that's beginning to sound like an Aussie Christmas, you need to get in quick. It goes on sale at Mapo (123 King Street) this week for a fortnight's run.