Tuesday, 10 September 2019

Part 4: Sydney Vegan Tours Newtown: Last stop at Gelato Blue


The final stop of the Sydney Vegan tour is dessert at Gelato Blue. Have you seen Part 1-3 of Sydney Vegan Tours? Gelato Blue is located nearby Newtown Station. It's often quite busy even on colder days.
All the gelato flavours at Gelato Blue are vegan and are made with coconut milk. You will see shades of blue as you enter (which makes sense given the name).



A scoop of gelato will set you back $6 which is marginally more expensive when you compare with other ice creameries. As I'm quite full from the previous stops on the Sydney Vegan Tour, I let Matt choose all the flavours.



Anna, our tour leader on the Sydney Vegan Tour tells us which flavours she has tried before and her favourites. She is trying a new flavour today though. Matt has a good look at all the flavours. We will be choosing 3 scoops for $9.50 (and sharing with Matt doing the bulk of the eating). Matt chooses a white chocolate, chocolate and a hazelnut flavour. They all have a coconut flavour that is dominate due to the use of coconut milk in all the flavours. It's the chocolate which has a flavour strong enough to combat the coconut milk.  



This concludes the Sydney Vegan Tour and I am off home! 
What are some of the benefits of the Sydney Vegan Tour? You don't have to do any research or thinking, you are guided by a Tour Leader who has insight into what dishes to order and also the area.

It's also a great opportunity to sample lots of different vegan  dishes within a few hours with a group of people. Even the most introverted person will end up chatting the other people as it's a very inviting atmosphere when it comes to sharing their interest in vegan food. 

I personally enjoy new experiences so I would recommend the tour to both vegan/vegetarian and meat eaters.





Weekend Food Escapes dined as guests of the venue or their representatives. All photos, opinions and words are my own.
Gelato Blue Menu, Reviews, Photos, Location and Info - Zomato

2 comments:


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