Despite popping up some two years ago, amidst a world of frozen yogurt stores flooding the market, N2 Extreme Gelato has remained a unique and popular fixture in Sydney and Melbourne’s dessert scenes. Indeed, in this period, dozens of those “fro-yo” places have come and gone, while N2 captured the idea of doing something one-of-a-kind and, having done it well, continue to attract equal parts dedicated fanbase and the curious taste testers.
N2’s name is the first hint at what makes the location such a treat: nitrogen. Liquid nitrogen to be exact. The makers of the gelato use the element to freeze their gelato (and sorbet) in house, right in front of their customers. The process makes the resulting treat extra smooth and much easier to eat than normal gelato. Why? Because it was never frozen, it’s not as cold, and for this reason they claim that their gelato (and sorbet) has more flavour than the rest.
That alone might make even the more creative say “well that’s enough to bring me along for a taste? What more do you need?” Well, it seems than in their two years serving unique concoctions to their Sydney and Melbourne customers, they’ve never rested on their laurels. The menu is ever changing, their flavour designers ever creating new ideas, leaving it to the buyer to determine what’s hot and what’s not. Every time you visit N2, you’ll be greeted by 8 flavours; a solid mix of the expected and the unexpected. Every week, 2 new flavours come into the fold and to give you an idea about the sort of variation you’re looking at: vanilla has only been a part of their menu twice over the years.
So what has been a part of the menu? When we get to the more creative end of the spectrum they have dished up everything from cough syrup to spam, salt and pepper calamari and jersey milk smoked with jasmine essence. And then there was the “two girls, one cup” – chocolate with chunks of corn thrown in for good measure. So it’s also clear they’re willing to have a bit of fun with the concept…
On arrival at a recent visit, the mix of creative and expected tastes were clear. A taste of the mango sorbet, a popular addition to their menu, was made of mango purée and tasted every bit the ingredient. A perfect example of their pledge to use real ingredients and no artificial flavours, as well as providing non-dairy alternatives.
Another non-dairy alternative this week was a collaboration between N2 and Almond Milk brand Almond Breeze, for the selection they called “Almond Freeze”, with almond milk gelato, chock full of toasted almonds. At $6 a serving, it was a light and refreshing dessert that would be a must for any fans of almonds or those looking for a creative non-dairy dessert alternative. We know they are few and far between.
Moving into the lychee and rose sorbet next, it was clear that we were spoilt for choice. But the brand collaboration was without question the most exciting aspect of what N2 are now up to, two years into the game. They say that working in collaboration with food – and, surprisingly, IT brands – has become a key part of their business model. Working with Google, for instance, earlier this year, they created “I’m feeling lucky”, with a mix of coffee, caramel and walnut.
To call people making creative gelato flavours “innovative” may be a misnomer but the guys at N2 are certainly doing it unlike any other sweet makers I’ve come across. Though the Sydney store front did have one troubling admission: Melbourne customers are MUCH more adventurous than Sydneysiders. Well, maybe it’s about time we make a change for that!
N2 is located at 43/1 Dixon St in Sydney. Get more details at http://n2extremegelato.com.au/. For more about Almond Breeze head to their official website: http://www.almondbreeze.com.au/
