Redbird Chinese and Ciccone & Sons have announced a sweet collaboration. From 12 August, both venues will launch a limited edition gelato, which blends the flavours of Redbird’s famous red braise with Ciccone & Sons’ artisanal small batch gelato to create a tailor-made sweet and savoury taste sensation.
The new gelato incorporates classic Chinese ingredients such as Sichuan pepper, star anise, ginger, cinnamon and mandarin peel, with sticky caramelised soy ripple.
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The gelato will be available at Ciccone & Sons in a cone or cup, while at Redbird Chinese around the corner, the gelato will be served deep-fried with a verjus caramel, in signature local Chinese restaurant style.
The Chinese culinary staples used to create the new gelato are typically used by Redbird’s Co-owner and Executive Chef, Hamish Ingham, to braise the restaurant’s namesake dish – a rotating choice of duck, chicken, spatchcock, or pigeon. However, Hamish says the flavours also translate perfectly to a gelato.
“Our red braise is developed from a traditional Chinese master stock recipe, and features sweet and savoury elements including fragrant Chinese spices, citrus and other secret ingredients,” says Hamish.
“While we normally use this ‘red braise’ to steep our signature red bird, the flavours lend themselves equally well to a sweet preparation such as gelato.
“When we brought the idea to the team at Ciccone & Sons, they were super keen to experiment with the ingredients, and what we’ve come up with is very exciting – we’re sure it will be popular with customers at both venues.”
The limited edition gelato will be available while stocks last:
- Redbird Chinese | Deep-fried Redbird spiced gelato with verjus caramel $24
- Ciccone & Sons Redfern | Redbird spiced gelato – 1 scoop $6.50, 2 scoops $9 and 3 scoops $11