Marquee Wedding

Photos by Kayla Collins @dearfiore_photography

At Kantara House the options for enjoying gelato at your wedding are endless.

Some couples can’t wait to seal the deal, opting for just-married scoops outside the Charlotte Chapel. For others it’s all about cones and champagne during cocktail hour in the garden.

For an elegant and fun dessert experience we park our Gelato Bike in the dining room or Hamptons-style terrace.

As of this summer and beyond, there’s another beautiful place and time for gelato at Kantara House. Share scoops with your beloved friends and family under a stunning white marquee surrounded by native gums and palm trees.

KH, already one of our most loved wedding venues has upped the game with their new al fresco dining space.

Complete with solid floor and natural rugs, long dining tables and a bar, the marquee sets up an incredible vibe and canvas for your wedding feast.

Styling by @everlonglongevents_

Guests can take it all in while comfortably seated at a table, wander around the garden, then stop by a custom gelato stand for a sweet treat.

Kantara House is a place that has to be seen and felt. Despite it’s central location in Green Point it’s a world away from anything. A wonderland for weddings with a chapel, lush gardens, dining room, and now a magical marquee.

We’ve lost count of the all the special days and nights we’ve celebrated with couples there and our calendar for 2025 and 2026 boasts many more to come.

We offer a 10% discount on all our wedding packages to couples getting married at Kantara House. To find out about dates and pricing visit our weddings page and submit an enquiry.

The Dish on Dads

There’s something about the first Sunday in September. Spring is in the air, footy fever escalating, and dad’s get their day. Or at least a few kind words.

Happy Father’s Day! A nice tradition of celebrating fatherhood and expressing gratitude to the men involved, or an ad campaign to sell craft beer and hot sauce?

Either way we’re all about it.

I know one dad getting a break from making gelato this Sunday to sip tea wearing his new Aldi slippers (love you Dan!)

We’re lucky enough to know many more deserving and inspired dads. The juggle is real for these dudes between work, play, pizza making and being present.

Hope you enjoy this little insight into local dad business.

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PAPA PASTA - Tristan

Tristan Fraser aka Toni for Rigatoni pops up all over the Coast with his mouthwatering Italian dishes, taking over restaurants, cafes, parties, bars, and any other spot where pasta-loving peeps form a long queue.

Who calls you dad?
Stevie, age 11, creative, intelligent and independent. Fox, age 14 months, bursting with personality and loves being outdoors in nature and at the beach. 

My top dad activities are cooking pancakes with Stevie on the weekends and taking Fox out to feed the chickens and retrieve their eggs.

Best places for fam hangs on the Coast has to be the beach, plus a good bush walk. Venturing slightly further north around Norah Head and further is always nice (usually less busy than the southern end of the coast)

Dinners we all eat and enjoy are surprise, surprise pasta and pizza! All hand made from scratch including sauces.

When I’m working at home Stevie never shies away from helping with cutting long shapes from the pasta extruder and is quite skilled in using the good old pasta roller! Fox is always there watching in awe as we hand form the pasta shapes and has already got the nickname ‘little chef’ always wanting to be in the kitchen with his own pots and pans and wooden spoons. 

My ideal Fathers Day scenario is a lazy morning, making scrambled eggs from our chooks for breakfast (with a cheeky Bloody Mary or mimosa), then out for a beach adventure, or a movie if inclement weather.

My fave gelato flavour is creama or amarena.

Find out about upcoming pasta nights and events @rigatoni_for_toni

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MOVING MOUNTAINS - Matt

Matt Harrington wears many hats, helmuts and headphones. Professional mountain bike coach and guide @bikeflowadventures, DJ and activator @BouddiSoundsystem, and medical device product developer. 

Who calls you dad?
Axel 11, soccer-mad and recently into geocaching with and without a bike. Tate, 8 is all about bikes, arts and animals 

My work/life balance means flexing the post-corporate entrepreneurial muscle and trying to have as much fun and impact as possible without burning out myself or partner Jess!

For Bike Flow Adventures the boys are my sounding board for unnecessarily complicated ideas and plans! They run pop up stalls, recruiting their friends for events and adventures. 

Fun time with them includes outdoor bikes, hikes, playing, talking, noticing stuff. 

We love to hang in Bouddi, Pearl Beach, BMX Burgers, and half tide rocks with Zelda the whippet. 

My go-to kid dinners are spaghetti carbonara or home fired pizza. 

My ideal Fathers Day scenario is a few hours with, few hours without the kids. Stretch/yoga, social ride/hike. Being as present as possible!

When it comes to gelato I’m as fickle as the seasons. Citrusy sorbet in summer, nutty and chocolatey in winter. 

Fathers Day Gift ideas? BikeFlow Vouchers - full or half day guided mountain bike adventures. Action, relaxation, refreshment. Strictly Dads only! 

Shred with Matt @bikeflowadventures and dance under the stars @bouddisoundsystem.

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GOOD TIMES - Dave

Winemaker Dave Knaston not only makes fine From Sunday wines, with his wife Michelle he owns and curates the best wine shops on the Coast. Upstairs Wines is a grown-ups candy store for those who love interesting, sustainable, and highly drinkable drops.

Who calls you dad? Willow (7) Kind and happy artist and Leo (5) Fun, loving and a ball of energy. 

My favourite moments with them are the normal everyday things, makes it more fun. Whether cooking or gardening or just going for a walk, it's great to see everyday things in a new light. 

We love hanging at Copa rockpool. In summer you don't need to make any plans, just head down and you know you will run into a million friends enjoying the glorious beach. Otherwise you will find us getting coffee and croissants at Burnt Honey or Bees Knees. 

Our family dinner tradition is every Wednesday night at Lady Copa. A Margarita, A Roma and a bottle of From Sunday Shiraz!

Like my dad I cook weird food and try to make the kids eat it even though I know it's not bolognaise or chicken nuggets. We both always lost the battle.

For dessert I can't go past a little Hokey Pokey gelato.

Managing the business with a young family can be challenging. With both of us working in the business it really is a juggle. On one hand we have a fair bit of flexibility but we also end up working a lot of weekends and nights. Luckily we have amazing staff which means we can be with them when it counts. 

My ideal Fathers Day scenario is a chill day. Potter round the garden, cook a bbq over the outdoor fire, few glasses of wine and early to bed. 

If you’re buying a bottle for someone the stereotype wine for men is big and bold reds but I'm usually having some sort of chilled red, Australian made but with Italian varietals. Suits our climate and cuisine. But really whatever dads like, I'm not too fussy, I just like exploring it all. 

Find Dave and his delicious varietals at Upstairs Wines in Ettalong and Long Jetty. Follow @upstairswines for tasting events and specials.

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TO THE MOON AND BACK - Cam

Cam Cansdell is one of Coast’s most renowned chefs and restaurateurs. Culinary Director at Bells at Killcare, Cam also recently added florist to his creative repertoire.

Who calls you dad? Little Miss is 2.5 years old. She is cheeky, inquisitive, talkative, independent, always smiling, an adventurer. 

We cook a lot together, she has her own set of safety knives and wants to do everything that I do. She loves to eat, I love to cook. She loves the garden, I love gardening.

Our family dinners are different every night. If I am not making a curry, I’ll cook on the fire outside or Little Miss will ‘help’ roll out some pasta. 

Our special thing when the sun goes down is always checking for stars and the moon.

Out and about is usually a walk to the Ettalong foreshore to kick the ball around. 

On the weekends we will grab a kebab and falafel plate from Sulo’s Shish and take it with us. 

My ideal Father’s Day is a simple meal at home over the fire. A piece of fish and a glass of wine or two! 

Dessert could be Raspberry Swirl Gelato, fresh raspberries a must. 

Keep tabs on Cam’s cooking adventures @cameron_cansdell. Find floral wonder and Food & Flower workshops @flowergirllane

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BBQS AND BLUEY - Josh

Josh Dixon is General Manager of The Springs and Brand Ambassador for Traeger Grills. His hugely popular videos and reels, often featuring the family, prove BBQing is a love language.

Who calls you dad? Daughter Emilia (Mila) – just turned 5 going 16!! My little princess has a massive heart and personality to match. Son Oliver (Oli) – 18 month little dude – loves/annoys his big sister and always saying “dadda”…

The best days are playground adventures and taking them to the beach (where Oli loves to eat the sand and Mila chases the Seagulls!!). Naturally gelato afterwards.

The kids are my world and my world is theirs. Mila loves coming to golf – brings her own golf clubs and gives it a go. She also gets involved in cooking – loves baking cakes and cookies along with helping me cook bbq. She joins me on Instagram live when I’m creating food. Oli hopefully will follow in his big sister’s foot steps but at the moment loves eating pork ribs and more beef short ribs!!

As a kids dinner special I do an 18hr low and slow brisket and Wing Wednesday. They love pasta so that is always on the menu as is chicken nuggets!!

Ideally I’d spend Fathers Day with my two amazing kids but at the moment they are living in Papua New Guinea (thank god for modern technology to be able to call and see them daily). If they were here I would take them for a walk along the beach, cook whatever they want to eat and finish with gelato (Hokey Pokey please!!) plus a nice glass of red wine while watching Bluey for the 2000th time haha.

For FD gift recs I’ve got a few! Highly recommend a  Wood Fired Traeger Grill – so versatile in what you can cook and create – from briskets, pulled pork, wings and ribs right through to smoked cheesecake!!

If you love pizzas a Gozney Pizza Oven – unbelievable pizzas at home that the whole family can be part of. If your father figure has a bbq/pizza oven already getting a high quality piece of cookware from Ironclad is the next best thing or anything from the Yeti range – they will definitely love these gifts.

If he’s into golf a round at The Springs – mention my name and my team will look after you!!

Follow Josh and get served up grillspo @traegerdixon. Eat, drink, play and celebrate at The Springs.

Game Set Gelato

Photos by Jennifer Burch Photography.

On a crisp and sunny morning in Wyong Creek we had the pleasure of pretend marrying real-life lovers Morgan and AJ. With styling by Bonnie from Everlong Events and faux flowers by The Posy Garden, we scooped gelato for the lucky model couple while they made love faces to the lens of Jennifer Burch.

As the photos show, Fernbank Farm is a total vibe. A fully restored heritage-listed property with classic country gardens and lake and a rollicking barn. Weddings at Fernbank have a special energy, thanks to the care of owner Meg and her daughter Esther who manages and styles the venue.

Morgan looked a dream in her Muse Bridal gowns with hair and make-up by Brittany Jane. Table settings by Simply Seated featured handmade candles by Effortless Favours.

As she does, Chloe from BTS Content captured all the fun and magic on her trusty phone.

And the best bit? We get to do it all again at Fernbank Farm for Morgan and AJs real wedding in November 2025. Game on.

We offer a 10% discount on all our wedding packages to couples getting married at Fernbank Farm. To enquire about dates and pricing visit our weddings page and submit an enquiry.

Sweetly Transformed

Feature in HunterHunter, July 2024

The Central Coast’s long-time favourite gelato brand, Mr Goaty Gelato, has rebranded to Spoon Bay Gelato, marking a significant milestone in the journey of its passionate owners, Julia and Dan Hughes. The rebranding represents a natural evolution for the business that has been a local sensation since its inception in 2015.

Julia, originally from Bondi, and Dan, hailing from Leicestershire in England, connected their diverse backgrounds and mutual love for food and brought it to the Central Coast eight years ago.

“We moved to the Central Coast eight years ago with a toddler and a very new gelato business. Wanting to escape the crazy and cost of Sydney brought us here. The beaches, the relaxed and friendly community, and the incredible enthusiasm and support for our gelato has kept us here,” Julia said.

The catalyst for Mr Goaty Gelato was sparked by a desire for a flexible and family-friendly lifestyle. In 2014, while still living in Bronte Beach, Dan started making gelato with goat’s milk, selling it at Bondi markets.

“Before we knew it, we had a cult following and a business! Things really took off in late 2015 when we started retailing in shops… the product was so unique being Australia’s only goat’s milk gelato. We got great media attention and won gold at the Sydney Fine Food Show in 2018.”

Over the course of their business journey, some may remember the pair’s foray into bricks and mortar when they opened their gelato bar and cafe, Bar Botanica, in the grounds of Distillery Botanica in Erina back in 2019.

Then Covid happened, and in 2022 Julia and Dan sold Bar Botanica and said goodbye to the gelato bar and cafe.

Over the years as their cult-like following grew, the duo started offering their services for events and weddings. Now, almost 10 years down the track they cater for over 150 weddings every year with their gelato bikes, mini cart, and iconic vintage gelato truck, making each event sweeter.

So, why the decision to rebrand?

“We stopped using goat’s milk years ago, so the name became less relevant and a bit confusing for people… it was time for a change, and we wanted a name that reflected who we are and where the business is at now.”

The new name, inspired by their favourite local spot, Spoon Bay, reflects the couple’s connection and love for the Central Coast.

“We’re so proud to be the only locally made and owned gelato and wanted a name that reflects our genuine connection to the Coast”

With the rebrand, so too came the shift of their business model focusing solely on events and pop-ups. Julia and Dan have built a dream gelato kitchen in Lisarow, allowing for greater flexibility and control over their product.

“The essence of the business has always been sourcing the best local ingredients and churning daily. When you have a scoop of Spoon Bay, you know it was churned that morning or the lemons in the sorbet were picked from our garden.”

Community engagement continues to remain a priority for the couple, with regular pop-ups at local markets and an honesty freezer outside their warehouse for convenient access for the true Spoon Bay Gelato connoisseurs. The business has also introduced gelato cakes, available for ordering online.

Looking ahead, Spoon Bay Gelato plans to engage in exciting collaborations with local foodie businesses and continue delighting crowds at events throughout the year.

“We’re proud of what we do, we love our product. It’s a family business. Our kids chop up the fruit, help out at markets, and are such connoisseurs now too, always happy to give honest feedback!”

Spoon Bay Gelato’s rebrand is more than just a name change; it’s a celebration of their roots, community, and the delectable journey ahead for this local family business.

Written by Alicia Poole

22 Jul 2024

Welcome to Spoon Bay Gelato

There’s no roadmap for a little Aussie gelato business. Making it up, mixing it up, trying new stuff, experimenting, imagining, growing, paring back and refining. That’s how we create our product and service and how our business continues to evolve.

Way back in 2015 we had an idea. On a whim and with the memory of eating goat’s milk yogurt, honey and lavender in Turkey, we started making goat’s milk gelato.

Mr Goaty was a hit at Bondi markets and cool enough to get the write ups in Broadsheet. Things were happening, you could find our tubs in us in shop freezers and IGA.

Then we moved to the Central Coast and found our place. Sunny and slower. A place you can live and work and still feel like you’re on holiday. Where nature is everything and everywhere. We found our people, a earthy community of fun and food lovers.

Our lives changed and broadened, so did the business.

We weren’t making gelato with goat’s milk anymore.

Julia (ie. Mrs Goaty) was also running the show alongside Dan. And we were having babies, buying a vintage ice cream van and four gelato bikes, opening a gelato bar and cafe then selling it, and scooping gelato at thousands of weddings, parties, pop-ups and events.

We outgrew our space, bought a warehouse and built our dream gelato kitchen, with fior di latte tiles and a pistachio colored floor. Cow’s milk was the prime ingredient but still the name stayed.

So much of the business seedling is still there. Quality, taste, texture, adventure, freshness. But in big and small ways we’ve shifted. This is why we changed our name to Spoon Bay Gelato.

It’s one of our favourite places. It’s small and special, a bit wild, changing form with tides and seasons.

Gelato is fun, but we take our product, sustainability and inclusivity very seriously. Whether you buy a $6.50 scoop at a farmers market or book a $1,650 wedding package the experience is essentially the same. A delicious treat, made by real people with love and care to the highest standards. 

One of the best parts of our story is the people we have worked with and befriended over the last nine years. Customers who invited us to their most important and meaningful celebrations. Companies and charities who trust us to deliver the goods. And the lovely folks and families that follow us and appear so often at markets and pop ups to buy our stuff. We see you. Even if Dan doesn’t seem to remember your name.

Place is important. It links our senses, our experiences and our feeling of connection.

We are in our sweet spot. For now.