Hack: How To Pick The Perfect Ice Cream Combo

JACK & JONES Masterclass has landed.

We all know that feeling. You step up to the gelato counter. You’ve had the whole time in the queue to decide. And all of a sudden, you’re faced with endless choices. Do you go the tried-and-tested? The chocolates and the strawberries of this world? Or do you venture out of your comfort zone and try something new?

In search of guidance, we checked in with a pair who know gelato: Mark Megahey and Sean O’Brien are the names behind gelato empire Ciccone & Sons.

Theirs is a classical Italia gelateria - leaning on simple, seasonal, want-to-inhale ingredients - think fresh fruit, whole nuts and locally-sourced produce. They make their gelatos from scratch in-house, and you can find them in Glebe and Redfern, and on the dessert menu of some of our faves (Newtown’s Continental Deli Bar Bistro among them).

Above, they share the low-down on how to pick the perfect ice-cream combo (and no, they don’t even make vanilla, so you’re safe on that front).

Shop the look

Ciccone & Sons has some serious style. It’s a place not just for gelato but a ristretto or a Ciccone Negroni (or two). When it comes to their own style, Megahey and O’Brien are are big on denim.

“I've got a lot of denim. I love denim,” they tell us. “It's easy to wear on a motorcycle. It's easy to wear in the kitchen. You can dress it up. You can dress it down.”

Think easy-wearing and hard-working. Work-ready fits that will see them through scoop after scoop (after scoop after scoop).