According to Sean O’Brien, there are three types of people in the world; those who eat gelato in winter, those who eat it in summer, and the ones who eat it all year around. O’Brien and his partner, Mark Megahey, are in the latter category.
The pair co-owns Ciccone & Sons, an Italian-style gelateria with a charming rockabilly vibe, which sits unassumingly on Regent Street in Sydney’s inner-city suburb of Redfern. Since opening in 2015, the store has evolved from operating a simple box freezer, to a café-style space serving whimsical-looking soft serves, affogato, cocktails and 20 flavours of gelato and sorbetto.
Megahey has been in the gelato-making business for nearly three decades, earning his stripes at inner-west institution, Bar Italia. “It’s this old-school Italian café in Leichhardt, maybe one of the original ones,” he says. “I was there for about 20 years, honing the skills and learning how to make gelato. I was able to experiment there, and come up with different recipes and flavours.”
This story is from the August 2021 edition of Gourmet Traveller.
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This story is from the August 2021 edition of Gourmet Traveller.
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