FROM the beaches of Cronulla to the coast of Italy, Diana Kontoprias represented Frangapani Gelato in the final leg of the Gelato World Tour last weekend.
After making it to the top three in the Oceania round of the tour, Ms Kontoprias joined the other top 24 gelato artisan finalists in Rimini to compete for the title of world's best gelato.
Putting an Aussie twist on the traditional Italian dessert with her pavlova flavour, Ms Kontoprias did us proud on the world stage.
"It's nice to get the reassurance of being here because it shows you are on to something good and you're doing the right things."
Pavlova-flavoured gelatos have been sold at Frangipani Gelato Bar, Cronulla, since last year and have become the fourth most popular taste after cookies, Snickers and salty caramel.
‘‘It’s an Australian flavour with Italian ingredients,’’ employee Alanna Bourke said.
The gelato has a cosmopolitan tinge as its creator Diana Kontoprias from Frangipani has Greek heritage.
Ms Kontoprias has definitely proved that she's doing something right.
After facing a panel of judges, her pavlova flavour won a special award voted by her industry peers who loved her creation.
"I think I speak for many Australians when I say you can't go wrong with a good pav," she said.
However, there's a lot more that goes into making Ms Kontoprias's gelato so good.
With a meringue-flavoured base, passion fruit puree and meringue pieces folded throughout, everything is made from scratch with all natural ingredients.
Ms Kontoprias's no.1 rule when creating flavours is that there are no rules.
"The flavours don't necessarily have to be Italian to be honest; I was just chatting to someone about a Greek liquor called mastika that would be nice combined with a sour cherry. We tend to stumble upon ideas instead of following rules."
Next time you visit Frangipani be sure to offer your ideas and you may see your creation come to life.
For gelato lovers over the coming summer Ms Kontoprias suggests checking the visual appearance of a serve before buying.
"Pistachio shouldn't be too green — it's supposed to be a dull green, nothing bright or fluorescent looking.
"This is how you know that it's a good quality product with a natural flavour."
When you choose your scoop she also says to try something other than your usual favourite.
"Always be adventurous, because people can be set in their ways about what they like, especially some of the artisan gelato makers who focus on the traditional pistachio and hazelnut flavours. Gelato is supposed to be an adventure."
In a male-dominated industry Ms Kontoprias was one of only two females in the competition.
Australian born and raised with Greek heritage, she learnt her skills while on holiday in Greece where some Italians taught her their traditional methods.
Ms Kontoprias definitely brings an interesting mix to the table and her message to the boys is simply "watch out!"
She will be home next month.
What do you think the best spring time gelato flavour is?
