November 2017 IPA

28 APAC / November 2017 , 1704AP11 Recipe for Success Founded in 1950, Alpino Gelato became Australia’s first gelato company, opening before any other Gelato or ice cream corporation. Here the firm’s CEO Laura Nobile, talks to APAC Insider Magazine about what makes Alpino Gelato the 5-star rated and award-winning business that it is today. This third-generation company has been producing only the best of the best gelato, ice cream and sorbet products for more than 60 years. Having created its own secret recipe many decades ago, Alpino Gelato have cemented themselves as clear masters within their industry. Laura Nobile has been part of this team for going on 18 years and is the current CEO of Alpino Gelato. Having recently been awarded CEO of the Year, 2017 it is no wonder that the company continues to thrive under her skilled leadership. Laura is passionate about the family run business and advised: “Alpino Gelato has been our family Jewel and Passion. We do not use pre-mixes, or gelatines! We love our Gelato and all our Chefs do too! quality is the key! We are honored to be Australia’s first Artisan Kosher Certified Gelato. “I have designed desserts for the APEC Summit, Nigella Lawson, and all the major hotels in Sydney. I love serving Australia and the world with a naturally healthy, authentic Italian, modern and traditional gelato and sorbet, free from pre-mixes and anything artificial.” Laura has, through her years with Alpino, been in newspapers for her original macaroons gelato sandwich and Chinese New Year ‘Good Luck Lotus Flower’. She has been covered in the media with celebrities and chefs and master chefs for the product that she services. Alpino and Laura have serviced in hotels, cafes, restaurants, hospitals, celebrity events, book launches, TV shows, and events for radio stations as well. Recently, Alpino gelato was featured on studio 10 on Christmas Day as celebrity host loved and endorsed the Alpino product, which the company was humbled and grateful for. Laura has always believed in health as the main passion for making a healthy gelato, ice cream and sorbet. Without adding fillers, dehydrated powder mixes from overseas, gelatin, glycerin, or any artificial preservatives or additives. Along with her team they have made and stuck to the traditional, delicious recipe. “In five years’ time, I hope to still be guiding my team in a positive manner and continuing the growth that we are currently experiencing. The hard work through challenges is starting to pay off, as people are more and more aware of what they are eating. “I try to be a very positive and humble person when it comes to dealing people in the industry. There have been many challenges over the years, with an influx and growth of powdered premix products that allow people to make cheap gelato and sorbet on the premises. This has taken away from the purity and knowledge you need to have to make a distributable, healthy and traditional product. I rely on my knowledge of food science, health, techniques and healthy ingredients which have allowed me to run and produce only the best and most natural gelato and sorbet, while respecting Italian tradition and refusing to compromise our product to save a few dollars.” “The Asia-Pacific region has appreciated our traditions and purity of the gelato that we are serving to not only Australia but also to them. This is why we are highly successful in our own country and also the world. Whilst everybody else is looking at gimmicks and fillers, we are looking at tradition, healthy products, good ingredients, as many fresh, local ingredients as possible and sticking stringently to this. “Australia prides itself on being a healthy and fit country and I believe that the Asia-Pacific countries see the health benefits in eating good quality food. That is why Alpino falls under that umbrella and has been recognised by these countries that partake in the Asia-Pacific region. As the CEO of Alpino Gelato, I have enjoyed trading with these countries and learning about them and their culture. I have also enjoyed being able to service not only adults, but also children with a desert that provides them with the health benefits of calcium, protein and fibre. I’ve enjoyed interacting and making the best product I possibly can. I believe that being a positive person, a team leader, listening and communicating with our clients and my colleagues, makes ALPINO GELATO strong.”