Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Pierre Roelofs' soft-serve pop-up, Melbourne

Pierre's Puffed Daddy soft-serve

Pierre's Puffed Daddy soft-serve

A childhood infatuation with Mr Whippy, an ongoing hunt for a permanent CBD location and a new partnership with chef-restaurateur Jesse Gerner have all led to dessert maestro Pierre Roelofs' latest venture, a pop-up called Pierre's.

Setting up shop (a custom-built mobile bench) outside Gerner's Green Park Dining in Carlton North every weekend throughout summer, Roelofs dishes out soft-serve ice-cream that he's given a slight but distinct artisan twist, with fresh dairy, vanilla beans, reduced sugar and a little salt used for the base ice-cream. The soft-serve is as much about texture as it is flavour - a style that Roelofs has honed during the last six years of dessert evenings at Café Rosamond.

Pierre's soft-serve will feature constantly changing toppings and names frequently inspired by '90s hip-hop (the soft-serve machine is called Ghostface Chillah). Fresh Prince has guava gel, lime marshmallow and toasted coconut in the mix, while the Puffed Daddy soft-serve is topped with dulce de leche, puffed millet and date balls. There are different topping combinations every weekend, too, which allows for some topical tributes such as the RaspBowie, a mix of fresh raspberries, cubes of jelly and rosewater meringue.

"I love the cheap and cheerful nature of soft-serve," says Roelofs. "It reminds me of my childhood and allows me to still do my style of dessert but in a way that's more casual, fun, informal and accessible."

Pierre's will become a permanent fixture later in the year, serving soft-serve ice-cream, dessert cups and "a secret product made with machinery we've specially designed and built" at a yet-to-be discovered location in the CBD.

Until then, it's all about the pop-up and, at $6 a serve ($4 for an unadorned kiddie size on request), an inevitable Mr Whippy-like queue.

Pierre's, Green Park Dining, 815 Nicholson St, Carlton North, Vic, Sat-Sun, noon-6pm 


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Ananas Bar & Brasserie

With a soundtrack laden with dance beats and a dark, moody ...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Aubergine

The grey-whiskered Ben Willis could pass for a maturing, bu...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Carlton Wine Room

The relaxed ambience and witty, irreverent service may say ...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

David’s

David's hums with renewed energy since its transformation t...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×