Chef Dan Hughes swaps Three Blue Ducks for selling gelati by the beach.
WHO After hanging up his chef’s whites in February last year, Dan Hughes (formerly of Sydney’s Three Blue Ducks) started experimenting with goat’s milk. “It’s no secret I love goats,” says Hughes. “I grew up with them, drinking fresh goat’s milk and eating loads of cheese. I’m also a big fan of gelato, so combining the two seemed like a good idea.”
WHAT The current Mr Goaty range includes four signature flavours: honeycomb and lavender; lemon curd; cacao and coconut; and raspberry and pistachio. “I wanted the flavours to be a bit different, and also reflect and complement the goat’s milk,” he says. The UK-born chef got the inspiration for the popular lavender flavour when he was travelling in Morocco. “We had a beautifully soft fresh goat’s milk yoghurt with lavender honey. It’s such a great combination.”
HOW Hughes sources the lavender and the fruit from neighbouring stalls at the Bondi Farmers’ Market each week, and the goat’s milk comes from either a farm in Victoria’s West Gippsland or a small dairy near Newcastle, depending on the season. “The wilder the goat the stronger the taste of the milk.” The gelato-making takes place at Hughes’ purpose-built gelato kitchen in Redfern. “We churn five litres at a time. Small hand-packed batches allow us to keep the freshness and quality consistent.”
WHY Mr Goaty isn’t a traditional gelato; it’s more like a cross with ice-cream. “It has less sugar than most gelati, and because I use goat’s milk instead of cow’s, the butterfat content is lower. We’ve taken the best of both to create a light but still creamy gelato.”
WHERE Hughes and his gelato can be found at Bondi Farmers’ Market every Saturday from 9am. Mr Goaty
