How has pistachio become such a ubiquitous flavour, permeating myriads of menus via savoury hot and cold dishes? Then there’s the countless sweets and baked goods sprinkled with crushed pistachio and the various milk, tea or bubble drinks imbued with its essence.
The passion for the edible seeds of the Pistacia vera tree does not appear to be waning—at least not any time soon. In its original form, the shell-covered, green/purple-hued, nutty-flavoured seed is considered a simple snack. Of late, chefs, bakers, bubble tea experts and gelato-makers have found themselves inspired—infusing the distinctive taste into a seemingly endless number of offerings.
Pino Marmina, owner of Fleischer Cakes Malvern, has been baking for more than three decades and has never witnessed such eagerness for pistachio. “I have added pistachio to six or seven items to cater for demand including donuts, croissants, cannoli, danishes and home-made gelato,” he says.
And there was no second guessing for Pino before adding thin slabs of pistachio cream to the often sold-out creamy layered treat—the Bavarese. Although, Pino has drawn the line, resisting adding Pistachio Tiramisu to the cabinet, confirming that in this instance, he remains a traditionalist.
Our Fave Spots To Get Your Pistachio Fix
Mietta
Image: Mietta By Rosemary | Kimberley Wen Qui Liew
Giving milk bar vibes from New York are the Pistachio, Caramel and Corn Cookies at the refined baker Mietta by Rosemary in Malvern, while there’s the Pandan Gem - effectively a modern take on the magic custard cake - in the form of a Pandan and Pistachio Layer Cake.
Officina Gastronomica Italiana
This quaint, cosy Italian restaurant in a busy Prahran shopping strip prides itself on serving artisan pasta and bountiful panini. Skip to the dinner dessert menu where you’ll find Sicilian cannoli filled with ricotta, pistachio and chocolate with added zest. Bonus points for sitting on the terrace, enjoying your dessert with a limoncello spritz.
Chef Joey D
Image: Chef Joey D x Chloe E Vegan | Supplied
Two years ago, Grazia restaurant chef Joe Di Cintio developed a side-hussle that has formed a massive wait-list for his famed Crema Di Pistachio. A Daily Fix (Northcote) collab made a White Choc Pistachio drink, while working with Big Boy Cookies led to the Pistachio Scroll. On socials he has a decadent Pistachio Crème Brûlée recipe and this week launched Pistachio Matcha Crema with Chloe E Vegan—smooth velvety matcha meets rich pistachio, steeped in indulgence.
Northside Grocer x Oji Bakery
Image: Panettone by Oji House | Supplied
It feels like a good idea for Emma Thomson and Greg Snelders from Preston’s Northside Grocer to team up with the talented Quentin Berthonneau of Oji Baking Studio to produce their version of a sublime Pistachio Panettone, in time for this Christmas. They’re using Wahrina Pistachios from the Goulburn Valley to make the paste that goes with the fluffy, sweet bread. “Panettone is about coming together. We’ve loved trying each other’s creations, becoming friends,” Emma says.
Cannoleria
Image: Cannoleria | Tim Sonmez
This week, there’s a two hour, hands-on workshop on how to master the art of cannoli from scratch. And you guessed it, amongst flavours of the week is a Cranberry and Pistachio cannoli. An enticing limited-edition Italian-style hot chocolate served at Cannoleria, Carlton is Ricotta Pistachio and White Chocolate, finished with crushed pistachios and cannoli shell shards.
Ruben's Deli
New to the Armadale made-to-order sandwich bar is a chocolate and pistachio babka. It’s made with rich and layered with swirls of Italian dark chocolate, topped with a silky pistachio cream cheese icing.
Ciao Cielo
Image: Ciao Cielo | Bonnie Savage
If the sound of this dish doesn’t make you salivate, possibly nothing will. The Port Melbourne establishment has a house-made rigatoni with pistachio cream and fresh burrata. Roasted, then peeled, the pistachios are blended into a smooth purée before being enriched with pasta water and butter to create a velvety sauce. The final flourish is the addition of a creamy burrata and a sprinkling of freshly toasted pistachios.
And the other upside to all these pistachio treats are the seeds are brimming with healthy fats, protein, fibre and antioxidants. So if anyone asks, enjoying that slab of Dubai chocolate, oozing with crunchy pistachio cream is part of your self-care regime.
For more of Melbourne’s best desserts, gelato, top-tier tiramisu and where to get that viral Dubai chocolate we’ve got you covered.
Main image credit: Ciao Cielo | Bonnie Savage
Iconic Chef Shannon Bennett Is Back On The Tools—But Only For A Good Time, Not A Long Time
You’ve seen him on MasterChef, you’ve probably drooled over his food—and now renowned Aussie chef Shannon Bennett is back in his hometown, slinging stripped-back but seriously cheffy dishes in Fitzroy.
Is Ceremonial Matcha Better Than Premium? Not Always, Especially For Your Morning Brew
Melbourne's matcha scene has been flooded with ceremonial grade tea, but among global price hikes and long processing times, experts say it's not right for your daily brew. Here's what to look for in your morning matcha and our favourite spots.
Tarts Anon Has Opened A Slick New Richmond Flagship—And Yes, All Your Faves Are Back
After weathering the unexpected loss of its Cremorne HQ with just four weeks’ notice, cult-favourite Tarts Anon has made a triumphant return—this time with a new light-filled flagship on Church Street in Richmond.