Flavour inspiration comes to Christian Williams in many ways. But it’s his experience as a pastry chef that guides the approach at Luther’s Scoops, his ice-creamery that opened in 2020 just off Sydney Road in Brunswick.

Williams’s first job in hospitality was as a kitchen hand in Wellington, New Zealand. Since then he’s done stints and internships in Europe, including Michelin-starred restaurants such as Heston Blumenthal’s The Fat Duck, Loam in Ireland, Werneckhof in Munich and The Clove Club in London. Also in London, he worked at Kitty Travers’s groundbreaking ice-creamery La Grotta Ices.

Luther’s selection changes regularly, but past highlights include a tart blackberry number with swirls of sour cream; a vegan mix of mango and coconut yogurt; and a delicate citrusy sorbet with nectarines and orange blossom. A butterscotch ripple flavour made with English-style butterscotch lollies and a healthy dash of salt is a bestseller. Milk and cream used comes from St David Dairy, and Burd eggs are used in the rich custard bases.

Williams started Luther’s as a market stall, selling tubs and cones made with seasonal produce from fellow stallholders. He continues to produce everything in small batches here, with each recipe tweaked to fit the star ingredient (no two flavours use the same base). Seasonal flavours are added to the rotation each week, so there’s always something new to try.

A simple white and timber counter keeps the tiled back kitchen separate from the service area. There are stools out front for a seated post-purchase lick.