Would you eat Nutella fish and chips? How about a Nutella kebab? Even Nutella pasta?
If you have a sweet tooth, like me, you are well aware of the dangers of being left alone with two items: a spoon and a jar of Nutella. After all, a Nutella a day keeps the abs away.
But even more dangerous is a restaurant devoted to the stuff. In Sydney, Tella Balls is a little like a church of Nutella and I am a long-lost parishioner. Finally, I’m about to find enlightenment, potentially followed by diabetes.
If it were possible to gain weight from smell, stepping inside Tella Balls would have my clothes stretching almost immediately. The scent of hazelnut chocolate hangs thick in the air, mixed with the smell of freshly cooked cinnamon doughnuts.
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The chain – which opened in 2016 and now has nine stores throughout Sydney – is famous for its Tella Balls. These are light, fluffy cinnamon doughnuts packed with oozing Nutella.
That, however, is just the beginning. I am on an official “research” mission and given how much Kiwis love fish and chips – this is where I’ll start. Don’t worry, snapper is not about to be topped with chocolate. We’re talking panko-crumbed vanilla bean ice cream made to look like a fish fillet, with deep-fried doughnut chips. It all comes with three dipping sauces, including Nutella, caramel and white chocolate. Delicious, but I couldn’t stop at trying just one.
The Nutella Lasagne was heavenly; the filling a fondue with melted Belgian chocolate and Nutella.
The Nutella pasta, or “Pastatella” is a masterpiece – the owners brought in Italian pastry chefs to teach their staff how to create the perfect crepe. The crepes are then cut fettuccine-style and drizzled with a considerable portion of – you guessed it – Nutella. It’s no surprise each restaurant goes through about a tonne each week.
Then there’s a Nutella burger, made out of waffles, or the Tella Cone – a doughnut cone dipped in Nutella, then filled with Nutella soft-serve.
For those that have an artery-clogging love of Nutella, you can’t go past two of their creations. The Tellabab was one of the yummiest things I’ve ever eaten. It could, quite possibly, be the most calorie-laden kebab in the world. First, a sweet brioche bun is layered with Nutella. Then comes the “meat”. Just like a kebab shop, Tella Balls has a vertical rotisserie – but this one is made of Belgian chocolate. The chef shaves a few layers into the bun, then tops it again with Nutella.
If you’ve got a serious appetite, the Club Tella is pancakes on steroids; it includes strawberries, banana, crushed peanuts, Flake chocolate and almost a cup full of Nutella drizzled over.
If you can’t make it to Sydney, don’t despair, the chain is looking to go international – including the possibility of a New Zealand branch. And if you want to know how many calories you’re consuming per item – forget it. I’m nutellaing you, just enjoy it.
The author’s trip was supported by Destination NSW.