The story
For Adam Naddei and Laura Williamson, the creation of Allora Black was more than just an opportunity to go into business together, it was a purposeful amalgamation of their respective passions. Laura, a ten-year hospitality veteran with experience at some of Brisbane’s best cafes has gradually been exploring the nuances of specialty coffee, while Adam – a budding wholesale ice-cream mogul – was keen to rediscover the creativity and joy of handcrafted gelato. Together, they decided to explore the potential of their respective crafts, taking a considered approach to both halves while ensuring that they complemented each other. The duo had kept their eye on Newmarket Village’s recent redevelopment as a potential location for their joint business, particularly a corner nook that had sat untenanted for two years. After numerous applications, the couple were finally granted the lease and Allora Black was born. Once the space was finally theirs, Laura and Adam liaised with Autumn Studio to help solidify a visual aesthetic. A less-is-more approach was taken, with an understated but fashionably minimalist fit-out serving to draw attention to the illuminated gelato cabinet. By stripping away unnecessary artifice, the duo have only left room for the critical elements – here the product does the talking. Bench seats line the interior, while a few tables in the outdoor courtyard will soon be surrounded by lush garden planters and some forthcoming olive trees.
The gelato
For Adam, Allora Black is a chance to get creative with gelato – crafting a truly gourmet product on site using the best ingredients and authentic labour-intensive techniques. Of the 16 flavours on display, a good portion of them will be options commonly unseen elsewhere. Adam and Laura are constantly tinkering and experimenting, breaking the restrictive chains typically tying Adam’s hands at his larger manufacturing outlet and positioning Allora Black as a futuristic showroom of what’s possible. Although the classics are available (yes, you can find favourites like choc-mint and pistachio), we’d suggest expanding your comfort zone and opting for a taste of the wild berry panna cotta, rainbow bubblegum or peach and basil sorbet. Once you’ve made your selection, the only other choice remaining is whether to enjoy it in a cup, cone, in a shake or gelato sandwich – no matter what you pick, there’s no wrong choice.
The coffee
When it comes to coffee, the focus is on crafting the perfect cup, whether it’s a flat white or cold-brew sip. Laura and Adam’s ethos for slowing things down and nailing the finer details applies to coffee as well, an approach that resonated with the crew at heralded roasting outfit Five Senses. Although they refuse to force anything upon their customers, both Laura and Adam hope to gradually introduce locals to alternative brewing methods and creative fusions, showcasing the potential depth of their morning (or afternoon, or evening – they’re not ones to judge) coffee. The Five Senses crew has set up Allora Black with a gleaming Synesso MVP Hydra machine, from which Laura works her magic. Currently, Allora Black serves both black and milky espresso-based drops alongside batch filter and cold brews – all served with a cookie (or, if you want to splash out, a Butterbing). For an eye-catching alternative, customers can also order one of Laura’s inventive infusions, which pairs coffee with the likes of rosewater, coconut or orange juice. Affogatos, tea, chai and hot chocolate round out the offering, with most beverages served in gorgeous ceramic cups – making the experience a delight on the hands as well as the tastebuds.
Allora Black is open from morning to evening, ensuring you can get a sweet fix or energising hit when cravings strike. Over the Australia Day weekend, Allora Black will be selling special themed flavours, including pavlova, lamington, fairy bread, honey eucalyptus and mango weis flavours. Head to the Stumble Guide for more info.
