Chris Owen
Google
Hastings Street in Noosa: a stretch of overpriced boutiques, influencer-friendly bistros, and enough ice creameries to make a lactose-intolerant weep. The street runs just 600 metres, and in that space, you’ll find at least five places peddling frozen treats, all claiming to be the best. But Massimo’s doesn’t have to. No gimmicks. No fluorescent-blue bubblegum nonsense. Just proper Italian gelato - dense, creamy, unapologetically rich.
A small cup or cone will set you back $6.50 (an extra dollar if you want the dignity of a waffle cone), and even the smallest size lets you pick two flavours. But don’t expect a free taste test - Massimo’s keeps the line moving. I went with chocolate truffle (dark, indulgent) and cherry swirl (bright, tangy). My daughter, ever the purist, got chocolate. And my brother’s mango sorbet was so good we all regretted not getting it.
If you’re after 47 novelty flavours and a side of cookie dough chunks, Ben & Jerry’s is down the street. Massimo’s keeps it classic. No seating, so you’ll either hover awkwardly outside, perch on a curb like a Victorian orphan, or make a break for the beach before the Noosa sun turns your gelato into soup. Or, if you insist on furniture, there’s Yo-Chi further up - where you can sit inside and pretend frozen yogurt is a satisfying alternative.