Sweet basil gelato by Chef Morelli
Natalie Morelli writes from Noosa (Queensland, Australia) about the 11th step of La Vita è Dolce dedicated to Gelato and Sorbetto. Natalie is the wife and business partner of GVCI chef Gianmaria Morelli (Jimmy). “Dear Friends it has been Fantastic! On August 31st did a “Fresh to the table” dinner at Q150. Fresh to the Table brings the produce from the Sunshine Coast Hinterland to the heart of Noosa’s fine dinning experience at award-winning restaurants. Palato Gelato as well as other specialist food shops and producers, is part of the initiative and the sweet basil gelato made by Jimmy was applauded by all.
Jimmy Morelli sharing the table
with some customers
At the end of the meal Jimmy shared his story with the public and was interviewed for a local television channel. I was interviewed for a newspaper today and our picture is been taken right now, then a local radio interview to follow. On September 1st we served 225 gelati e sorbetti to some very happy school kids in just one hour!!! Our arms are still sore. I am having people asking about the next International Day of Italian Cuisines already! I am just telling them it´s going to be HUGE. All the best. Natalie.” The La Vita è Dolce celebration of Gelato at Noosa’s Palato Gelato started on August 27th with a gelato making demonstration for the public at Belmondo’s Fresh Food Market, Noosaville. During the same week, two of Noosa’s restaurants, Lindoni's, Hastings Street and Cala Luna, Maroochydore, have showcased a special Itchefs-gvci dessert menu including cafe, tris di gelati or sorbetti –designed by Gianmaria Morelli– with liquore.
 Jimmy at Palato Gelato during La Vita è Dolce's Gelato week |