By Lorraine Clarke

MARIA TASSONE used to run projects in corporate business, but escaped from Melbourne to the gentler environment of Deloraine 4 years ago, where she now owns Arcoona Manor Bed & Breakfast. That was not enough to keep her busy though and when she fell in love with the 1896 former Cameron’s building, Maria renovated it completely. Decorated with a fun superheroes theme, the café has a great dog-friendly courtyard for passers-by to eat al fresco. Customers can enjoy the gorgeous Meander River view from within or without. ‘A lot of people love that I have brought new life to the building,’ she said. ‘This is stage one. I’m looking to restore the barns in 2020 as well.’ Maria’s philosophy guides her business. ‘You can’t be unhappy when you’re eating gelato. We want to put smiles on people’s faces. Everyone has grown up with superheroes. It’s a feel-good thing.’ The only problem is choosing which of the 18 gelato flavours on display to try first. There are gelato shakes and gelato cakes, and a toothsome range of savoury and sweet café treats for a satisfying meal. Birthday parties are welcome. ‘We are catering to the age range of 1 to 101 years,’ said Maria. ‘Forestberry sorbets are a favourite. We make the usual flavours and also specials like KitKat, cookies and cream, lemon meringue. We welcome new flavour suggestions. ‘I make the lemon gelato with juice squeezed from my home grown lemons.’

Maria and her sister Julie try to please everybody. The churning machine is pulled apart after every batch and cleaned thoroughly, and different scoops are used for each flavour, to prevent contamination by nuts or other allergens. ‘We make salted caramel, mango, about 5 different vegan options. They use coconut cream as a base.’ She explained how Italian gelato is different from commercial ice cream. ‘When I went to Italy as a 17 year old, I saw brilliant displays of gelati. It has more natural ingredients and less sugar. It is churned at a slower speed. It just tastes so much better!’ Quality control is important of course, and Maria makes it a rule to taste-test every gelato she churns!

Gelati are churned in-house on a daily basis. It’s all about supporting the local community for Maria. Dixie Blue’s staff are all locals. ‘The kids have created a really nice little team. It’s great to be able to trust them completely. They take the business to the next level.’ Maria sources her ingredients locally, using Ashgrove milk and cream, 41° South salmon, Best’s Butchery meat, Sandy’s sourdough bread, Meander Valley Fruit and Vegetables, and Forager freeze dried fruits.

‘We’re not just here for the tourists. We try to price the best quality ingredients so locals can afford it. It’s important for residents to know that this is part of their community.’ Dixie Blue can be contacted by phone on 6362 1137 or 0410 584 258 and by email at dixieblue@ bigpond.com.