Dickson’s Spilt Milk Bar unveils delicious local collaborations

Posted on 11 December, 2020

Summer and gelato. Name a more iconic couple—we’ll wait.

It’s only been a few hot weeks since Spilt Milk Bar opened on Cape Street in Dickson, but you only have to look at the lines to see that this Orange institution has been welcomed with open arms.

For Founder Andrew Hamilton, it’s the irresistible combination of prime location and sterling reputation that has brought Canberrans in droves.

Drawing on their cult following in Orange NSW, where Spilt Milk Bar’s original shopfront is located, word has spread fast—and foodies have followed. The Aussie brand is modelled around a traditional milk bar, which will create fond memories for all ages—as it did for many years ago.

“The local community have been really supportive,” says Andrew. “The Dickson area is becoming a real foodie hub with a great selection of interesting restaurants, cafes and bars which we believe we complement with our Spilt Milk Bar gelato brand.”

Andrew

And it’s not hard to see why. Once inside Spilt Milk Bar’s industrial-chic stone-and-blonde wood interiors, it’s like the summer heat has been sucked away. The perfect temperature to ponder which scoop it’ll be today, whilst listening to Spilt Milk’s curated playlists.

Will it be the Honeycomb, Salted Caramel or Pistachio? Or perhaps you’ll sample the ever-changing menu or sorbets? Think: mango, strawberry, lime and coconut and single origin 75% dark chocolate. Heaven. Or perhaps the pure Spilt Milk flavour with warm chocolate and hazelnut sauce that flows continuously from a fountain?

Credit: James Green.

“Since opening day, the pistachio seems to be the favourite,” adds Andrew. “It’s a really true flavour as we roast and grind our own pistachio nuts each week. It pairs beautifully with our pure Split Milk gelato.”

But it’s not just the classics that Andrew is excited about. This new store has come with new opportunities to extend Spilt Milk Bar’s “cow to cone” ethos, where the team are personally involved with every stage of the production, from Dubbo’s single-source Big Little Dairy Co, to gelato ingredients sourced from the growers, like strawberries from Borenore Berry Farm in country NSW.

Here in Canberra, this means collaborations with beloved local producers like Three Mills Bakery on products like a Vanilla Brownie gelato and—wait for it—Christmas Pudding gelato.

“Our Christmas Pudding gelato will be an awesome choice for a hot Christmas Day,” says Andrew. “We’re soaking their whole puddings in our gelato base for 24 hours, then blending and churning.”

“Next year we want to work on a Rye Bread and Jam gelato using Three Mills sourdough and jam that Jugiong’s Long Track Pantry are making for us this summer.”

Andrew adds he’s also more than happy to give customers a gelato-making tour behind the scenes, should they wish to see the process first-hand. Just contact him via andrew@spiltmikbar.com to arrange. As if foodies didn’t have enough to be excited about.

Credit: James Green.

For Andrew, Canberra’s unique blend of local producers and access to Riverina and Tablelands growers through various Farmers Markets means the Spilt Milk Bar team has the “best of both worlds” when it comes to sourcing ingredients.

And as for sourcing yourself some gelato—we’ve got some great news. In early 2021, Spilt Milk Bar will launch their very own home delivery, which will be accessed from their app.

The app—which has been incredibly successful in Orange—will allow customers to order directly from the Spilt Milk Bar team, with orders managed end-to-end by Andrew’s team. This means not being bumped from the queue by larger food delivery apps if you’re only ordering ice cream for one.

“During winter in Orange, we were home delivering anywhere from 120-180 kg of gelato a night which was amazing,” says Andrew. “All the menu changes are done on the app daily and it also has a loyalty program when ordering the 1 litre or 500ml take home options.”

The Spilt Milk Bar ethos is one of environmental sustainability, using corn starch spoons and recycling foam takeaway containers when they are returned to store.

“Wherever possible we always use single origin produce, with a focus of ensuring our customers are getting the best gelato possible,” says Andrew.

Split Milk also keep their precious gelato in what is known as a “potzetti counter system”.

“This is to ensure the gelato it kept at it’s absolute best as gelato’s enemies’ are light, air and time all of which are taken care of when stored this way.”

You can download the Spilt Milk app via the QR code below—and if you needed even more encouragement other than not having to leave your house on hot days thanks to free home delivery, you can also redeem in the Dickson store and your first baby scoop is free via the app!