May 29, 2016 6:58 am
I wanted to use this post to work through some ideas, and ask for your feedback and opinion on a couple of points.
This is something I have been thinking about a lot, but was finally prompted by a generous competition that bubbled up in my Facebook feed a few days ago.
Alexi Panos and Preston Smiles are two inspiring coaches with a transformational program called “The Bridge Method”, a 12 week transformational training program designed to help create a truly limitless and fulfilling life … sign me up!
The competition (first prize being access to the training program, mentorship and more) asked why was winning this so important and what I was committed to creating in my life.
For me, it’s because I have a dream of building Delish Ice into a globally recognised business that people adore and is a force for good and positivity.
I don’t want to be known for just for our delicious iced treats but the positive impact that we have in our communities.
When I started Delish I had dreams of spreading this idea as far as I could – doing something different and bringing delight to everyone that we met. I then wanted to take it one step further and encourage people to pass that feeling on to the next person that they met.
All it takes is a smile, or a considerate gesture, kind action or thoughtful surprise, but the positive repercussions are like a ripple in a pond with the effect multiplying exponentially.
I know the idea of spreading delight perhaps seems a little less important than undertaking a mission to radically transform lives but I think it is no less worthy. I believe that through this ripple effect of kindness we can raise the frequency and vibration of the world a notch, and that can only lead to better things.
I envision our greater mission is far beyond creating and serving up delicious pops. We will become a global brand that people love to interact with. We make them happy. We inspire them.We spread delight and we encourage them to pass the feeling along and pay it forward.
I want our business to be an inspiring, nurturing wonderful place to work for all our Pop Stars. I want be a guiding light to help them be the best version of themselves. Have confidence in their ability. Truly understand who they are and their natural geniuses. I want us to be a stepping stone towards greater things for them.
I want our business to be pure delight for our clients and customers that brightens their day and inspires them to show empathy, compassion, kindness and thoughtfulness.
Finally I want our business to positively impact the global community. I want Delish Ice to be a driving force of goodness in the world. I see our business model being able to be used as a model to teach the invaluable skills of entrepreneurship which would be amazing at a micro level in developing countries and at an elementary level in education.
Being able to view the world through the lense of an entrepreneur is a liberating thing. In the way that once you can identify opportunities and find a way to deliver to people what they want and need, there is freedom in knowing whatever happens, you will always be able to look after yourself. Perhaps that one venture fails, but that’s ok, you just pick yourself up and start again. The freedom from knowing you don’t have to rely on anyway else for income in order to feed or house yourself is liberating. I would love to help more people find that resourcefulness within themselves.
I want not for profit groups to be able to use what we do to raise money to help them support their own causes . Thus creating further leverage with what we have created.
I want to find our own causes that we support in a way that will do the most good in the world.
I have not yet found the perfect answer as to how to do all this, so I was hoping you all could help me out here a little by offering your two cents.
As I was writing this, these two videos bubbled up in my Facebook feed that were particularly pertinent to this discussion.
The first video is of a man, who seeing how destitute some of the people were within his community, quit his job in order to feed and take care of them.
There were a couple of quotes from this clip that really got me. I really encourage you to take the time to watch this.
“Food is one part. Love is another part. Food will give them physical nutrition. The love and affection that you show, will give them mental nutrition”
“What is the ultimate purpose of life? …. Is to give”
This happened to start playing next, but I found was just as meaningful for me, given this topic. I used to say I wanted to have a million dollars in my bank account by the time I was 35. Well, that has been and gone and not happened, but now I think the more noble vision is to be the new version of a millionaire – someone who positively affects the lives of a million people (and from there we can move onto being billionaires)
My questions for you
I have some question today (don’t have to answer all of them) just any that resonate with you and that you would like to share your ideas and opinions.
1. What does delight mean to you?
2. How do you think we can help spread delight more? Is this something you think the world needs more of?
3. What causes are close to your own heart?
4. How do you think we can make the most impact?
5. Should we concentrate on supporting our local community or turn our attention internationally to those that need it the most.
Thanks! I look forward to your comments – you can leave them below or back on Facebook.
May 26, 2016 1:14 am
Winter Warmer Soup Recipes to Warm Your Soul – It’s Too Cold For Ice Pops!
Sadly the season for ice pops has come to an end. But don’t worry, we will be back in full swing next year with a full fun-packed schedule.
In the meantime, it’s been pretty cold the last few days so here are some winter warmer soup recipes to help warm your soul over the cold winter months.
We have come up with four of our favourites that are sure to put a smile on your face.
Make a batch of these delicious soups and store them in your freezer, then just take them out when you need them. Enjoy.
Hearty Beef Goulash
Courtesy of BBC Good Food
- 1 tbsp olive oil
- 1 large onion, halved and sliced
- 3 garlic cloves, sliced
- 200g scotch fillet steak, finely diced
- 1 tsp caraway seeds
- 2 tsp smoked paprika
- 400g can chopped tomatoes
- 600ml beef stock
- 1 medium sweet potato, peeled and diced
- 1 green capsicum, deseeded and diced
- 150g pot natural greek yogurt
- Handful of parsley, chopped
- Heat the oil in a large pan, add the onion and garlic and fry for 5 minutes until it starts to colour. Stir in the beef, increase the heat and fry, stirring to brown it.
- Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 minutes.
- Stir in the sweet potato and green capsicum, cover and cook for 20 mins more or until tender. Allow to cool a little then serve topped with the yogurt and parsley.
Red Lentil, Sweet Potato and Coconut Soup
Courtesy of Jamie Oliver
- Olive oil
- 750g sweet potato, peeled and cut into 2 cm chunks
- 2 red onions, peeled and cut into 2cm thick wedges
- ½ tablespoon cumin seeds
- 1 teaspoon ground coriander
- 4 cloves of garlic, peeled and finely sliced
- 1 fresh red chilli, finely sliced
- ½ bunch of fresh coriander, pick the coriander leaves and finely slice the stalks
- 125g red lentils
- 1 litre organic vegetable stock
- 1 x 400ml tin of light coconut milk
- 1 lemon
- Preheat the oven to 180C / gas mark 4.
- Place the sweet potato and onion wedges into a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40-45 minutes, or until cooked and golden.
- Meanwhile, place a large saucepan over a medium-low heat and pour in a lug of olive oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.
- Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.
- Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.
- When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture.
- Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.
French Onion Soup
Courtesy of Good Housekeeping
- 2 tbsp olive oil
- 6 large brown onions, finely sliced
- 2 tsp fresh thyme leaves, plus extra to garnish
- 500ml (17 fl oz) cider
- 1 tsp caster sugar
- 1.4 litre (2 ½ pints) good quality vegetable stock
- 6 small slices freshly baked white bread
- 150g 5oz gruyère cheese, grated
- Gently heat oil in a large pan. Add onions, thyme and a large pinch of salt. Cover and cook over low heat for 30min, stirring occasionally, until onions are soft.
- Pour over the cider and add the sugar. Turn up the heat and bubble, stirring frequently, until the cider has evaporated and the onions are well caramelised, about 30-40min.
- Add stock and heat through. Check the seasoning. Preheat grill to medium. Put bread on a baking tray and lightly toast both sides under the grill. Divide the cheese equally among the toasts and grill until melted and bubbling.
- To serve, divide the soup among six warmed soup bowls. Top each bowl with a cheese toast and garnish with thyme leaves and black pepper.
Hearty Chicken and Vegetable Soup
Courtesy of Taste
- 2 tablespoons olive oil
- 1 leek, halved, washed and thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, peeled and diced
- 2 celery sticks, diced
- 2 small zucchini, diced
- 1 swede or turnip, peeled and diced
- 1 ¼ cups dry soup mix, rinsed (a combination of split peas and lentils)
- 8 cups organic chicken stock
- 1kg skinless chicken legs
- Heat the olive oil in a large saucepan over a medium heat. Add the leek and garlic and cook, stirring, for 2 minutes or until soft but not coloured. Add the carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in the soup mix, stock, chicken and 1 cup cold water. Increase heat to high and bring to the boil.
- Reduce the heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
- Remove the chicken legs from soup and allow to cool slightly. Remove the meat from the bones. Roughly chop the chicken meat and add to the soup. Season with salt and pepper. Ladle the soup into warmed bowls and serve.
Start Planning Your Vintage Experience In Time For Summer
If you are planning a summer event or wedding, Delish Ice can help. We are now taking bookings for next summer, so get your preferred date locked in today to avoid disappointment. We have a range of packages available to suit any budget. Visit our Your Experiences page for more information.
May 19, 2016 11:32 pm
Delish Ice Spread Delight At The Boulevards Private Croquet Event
We love spreading delight wherever we go. For anyone looking to host a summer event Delish Ice offer a complete vintage experience which includes handing out our deliciously tasty artisan ice pops.
This summer we were contacted by The Boulevard Hotel in Floreat, who were looking to host a croquet afternoon for some of their regulars. They thought it would be a great idea to hand out some ice pops to their guests and we were only too happy to oblige.
The Boulevard’s local community is very important to them. Hosting this event was a fun way to celebrate the end of summer and enjoy great food and drink with some of the locals and favourite customers.
Heading to their neighbours, the Cambridge Croquet Club, Laura Weekly and the rest of the crew at The Boulevard organised an afternoon of croquet, beer, wine, canapes and fun for their guests.
A great mix of people attended the event, from the young hipster crowd to the Floreat locals and even some little ones in tow.
Entertainment included Charlie Bucket and musician Jimmy Murphy, providing an awesome atmosphere with people mingling and getting into the croquet.
Delish Ice provided one of their ‘cute as a button’ pop carts, fully loaded with some of our favourite artisan ice pops. The cart added to the fun filled summer vibe of the afternoon.
A range of ice pops were on hand for those looking for a sweet treat or a way to keep cool. Flavours included some of our favourites such as Moscow Mule, Lamington and Espresso Martini.
It was a 40 degree day so we ran out of ice pops very quickly. Everyone loved them. The Moscow Mule was definitely the crowd pleaser of the day.
About The Boulevard Hotel
The Boulevard Hotel emphasises great food and wine in a relaxed, welcoming and beautifully designed surroundings.
Located on the corner of the Boulevard and Howtree Place, The Boulevard Hotel features an impressive long bar, stunning terraced beer garden, a luxurious lounge and many other well-defined and beautifully conceived spaces for drinking and dining.
Visit or Follow The Boulevard
The Boulevard Hotel, corner of The Boulevard and Howtree Place, Floreat, WA | P: 08 9284 1199 | W: www.theboulevardhotel.com.au
Opening Hours: Monday – Thursday 11am till Late | Friday – Saturday 11am till Midnight | Sunday 11am till 10pm
Follow The Boulevard on Facebook, Instagram and Twitter for regular updates and event information.
Do You Love Artisan Ice Pops?
Delish Ice make and sell artisan ice pops. You can purchase our ice pops from our online store, or hire our full vintage experience where we come to you. For more information visit our Your Experiences page.
May 15, 2016 2:29 am
Delish Ice Provide Free Ice Pops To SIDS and Kids Fun Run Event
Those of you who follow Delish Ice on Facebook will know we run regular competitions to win a cart full of pops. The aim of these competitions is to help out a local charity or fundraising event every month, providing free pops to help raise money and make their event a success.
As a local small business being able to give back to the community who have helped Delish Ice flourish is important to us.
One of our lucky winners over the summer months was local charity SIDS and Kids who were looking for some ice pops for their annual Sunshine Beach Run. We were only too happy to help out such a deserving local charity.
About SIDS and Kids
SIDS and Kids has been around since 1990, when the charities ‘Safe Sleeping Campaign’ was launched. The charity is dedicated to saving the lives of babies and children during pregnancy, birth, infancy, childhood and supporting bereaved families.
Since it’s launch SIDS and Kids has reduced the incidence of SIDS and fatal sleeping accidents by 80%, saving over 8,500 babies lives.
Each year many Western Australian families experience the sudden and unexpected death of a baby or child. With only 15% of funding received from the Government, fundraising is the only way SIDS and Kids can continue to support WA families.
The Sunshine Beach Run
The Sunshine Beach Run was founded by West Coast Eagles physiotherapist Chris Perkin, in partnership with SIDS and Kids, following the tragic loss of Chris’ wife and child during the late stages of her pregnancy.
In excess of 6,400 people have participated in this annual event and in its four year history it has raised in excess of $725,000. This year was no exception.
The event was held on Sunday 21st February down at City Beach and was attended by over 1,200 people, raising a spectacular $155,000 for this extremely important charity – smashing last year’s total of $120,000.
The event was hosted by ambassadors from the West Coast Eagles, captain Matt Priddis and team mate Mark LeCras, as well as Perth Wildcats Matty Knight.
The event saw families, teams, men, women and children sign up to take on the 1-kilometre, 3-kilometre or 5-kilometre walk or run.
For those who couldn’t participate but still wanted to be involved on the day, there was a range of family entertainment, food and beverage suppliers, prize giveaways and competitions on-site to create a carnival atmosphere.
Free Ice Pops
Delish Ice were extremely honoured to supply 200 free ice pops for the event, which were handed out to deserving participants. There is no better way to cool down after a long beach run on a hot summer’s day than one of our tasty treats.
We are proud to have played our part in helping prevent the unnecessary death of 350 Western Australian infants each year.
Want To Participate Next Year?
If you would like to participate in next year’s event then keep any eye out on The Sunshine Beach Run’s Facebook page for updates, or visit The SIDS and Kids website for further information.
Need Some Ice Pops For Your Next Charity Fundraiser?
Delish Ice are happy to help! Please get in touch and tell us about your next charity event. We will either donate a cart full of pops for free, or provide ice pops at cost price so you can sell them on and make a profit.
May 3, 2016 11:59 am
A Rustic Country Style Perth Wedding
When Anthony and Alana contacted us to provide ice pops and bar service for their Easter wedding we couldn’t refuse a trip down to the stunning Lower Chittering Valley in Western Australia.
Weddings have to be one of our favourite events to work at – they are so intimate, relaxed and full of love. Anthony and Alana’s wedding was no exception.
The happy couple officially started dating in January 2013, having previously met back in August 2002 on the Gold Coast.
“Neither of us remember our first meeting.” said Anthony. There is a photo of us together in 2002 that was only recently shown to both of us.”
Over ten years later they met again at a mutual friends social Sunday gathering at the Beach Hotel in Port Melbourne – which was when the chemistry started.
Having hit it off so well, a couple of years later Anthony was ready to pop the big question.
“I proposed to Alana in Paris, on the Pont de Arts bridge at 11pm as the Eiffel Tower sparkled.”
According to Alana, Anthony is not a traditional romantic. “He really pulled it out of the bag to make the proposal extra special for me”.
Anthony: We decided to get married on Alana’s father’s property Moondyne Country Convention Centre in the stunning Lower Chittering Valley, Western Australia. We wanted a rustic country style wedding and the venue was perfect.
Alana: We had spent Easter there in 2013 and loved the burnt and rural Australian countryside. When we first threw our wedding ideas on the table we both agreed we wanted the wedding to reflect us. An outdoor, rustic, country, three day festival.
Anthony: It was a place we both loved. The trees, the valley views, the dry yellowish brown grass, the Kangaroos. It was a place big enough to fit 83 of us for the long weekend. I’m the last of 10 with over 40 nieces and nephews, so it was a perfect place for us all to relax.
Alana: Bringing 50 members of the Uechtritz clan together in one venue was a great way to unite our families. We got to fill the weekend with some really cool activities.
We had Human Rhythms welcome our 80 guests Friday night. Yoga and clay pigeon shooting on Saturday morning. Kids swam and played hide and seek. We did an easter egg hunt after breakfast on Sunday morning.
It was a magnificent place to spend our festive weekend together, even if it did rain.
Alana: When I found my perfect dress I didn’t cry or think ‘this is the one’, but I definitely knew it was the one I wanted.
I had left the dress quite late, so I was on a mission. With less than three months to go I was getting stressed. There was nothing taking my fancy.
Two separate girlfriends told me to go and look in Rachel Gilbert and although her dresses are mostly sequins she had this one dress – The Savannah Gown – that was all lace with a high neckline. That was what I was after. Not too sexy, not too nana. It was just right.
Flowers Make-Up & Photography
Alana: I ordered the flowers myself from Everbloom in Leederville then my mum and aunty did some magic with them. I was blown away with the outcome. I thought my flowers were just breathtaking.
The makeup artist I originally booked didn’t show up but she sent someone in her place. She was lovely and I was really happy with my makeup. I don’t even know her name or number to thank her.
Maz from Life Photography was just awesome. I saw her advert in Hello May and instantly wanted her to shoot our day. She was out of our price range so I kind of felt disheartened looking for an alternative. Anthony was very cute and made contact with her. He booked her as a surprise for me.
Maz was great on the day, very excited about the rain and came dressed in gumboots. We had quite an adventure going off to get our photos taken amongst the giant boulders on dads property.
Last Minute Nerves
Alana: Strangely, I didn’t get last minute nerves. I felt so calm and peaceful. Eerily relaxed. I did get butterflies as we got in the car to travel the three minutes to the ceremony, so I just took a moment to enjoy that feeling. When I saw what the boys had done with the marquee I absolutely beamed! It looked magical and I was in heaven looking about at all the faces I love.
When I finally got phone reception the next day I received the most beautiful message from Anthony that he had text me as he waited for me to arrive.
Anthony: Although I was absolutely exhausted I found a new bank of energy. I was very excited. I felt ready.
Seeing Alana walk down the aisle was like I was in a love story with the most beautiful girl who is kind, caring and everyone adores. It was like floating in the clouds – a magical moment.
I felt this overwhelming sense of comfort. I have never been so sure of anything.
Alana: I can definitely say the wedding was not what I imagined. Much of it did not go to plan.
Anthony came to me in the morning saying we needed to make a call about where we would move our ceremony to – because of the rain. He had been watching the satellite and it didn’t look like it was going to clear.
I watched my beautiful friend and nephew Pete build the wedding arch. Then take it down and put it up again in a different spot, just in case we got a break in the rain. I was filled with love and gratitude for him.
Of course, seeing Anthony’s delicious face the moment I stepped on to the aisle was the best feeling. During the ceremony I looked into the crowd and saw my friend Jane sobbing. I had to quickly glance away so I didn’t join her.
The speeches were also something I will cherish. My dad’s loving but nervous speech and the letter mum read from my absent 92-year-old nana. My stepsons heartfelt, humorous and tear jerking speech. My mother-in-laws welcome to the family and the thought of Anthony’s dad Alf watching over us all.
Anthony: Alana planned everything to a tee – she had OCD!
We had not considered a wet weather plan as the chance of rain for that time of year was very low. We also thought if it did rain the worse would be a passing shower which would be ok.
Well it rained, we had no contingency plan so the morning of the wedding everything changed. We moved the ceremony which had its own location into the marquee – the same location as the reception. Alana had no idea how we had set up for the reception as it all happened while she was getting ready.
Our photographer loved the weather, she couldn’t contain her excitement as we tromped around the property for our photos in the rain.
It turned out really well, the weather didn’t dampen the celebrations one bit. A fun filled day with family, friends… And rain.
Wedding Traditions & Superstitions
Alana: My dad walked me down the aisle. We had flower girls and ring bearers. We had a reading, cut the cake, did a first dance. Gee, what traditions didn’t we adhere to?
We slept in the same cabin and woke up together on our wedding day. That was a tradition I was happy to break. Anthony and I spend so much time apart because of his work, so I felt we had plenty of credit here.
Anthony: We hadn’t planned on a first dance because every time Alana brought it up i’d be silly with some dance moves. She was afraid I’d do the same on the night.
It turned out that my niece’s husband surprised us by performing his song ‘When You Say Nothing At All‘ for our first dance which was pretty special. Oh, and I didn’t pull any silly moves.
Alana: I handmade all the bunting. Due to the rain it sadly didn’t get to hang in all its glory, but I did admire it throughout the night and it made me smile.
We had a branch we found on the property which we covered in ‘Happily Made Monkeys’ – each with a guests name attached to them. This is a project that brings Cambodian village women’s crafts to the café’s and gift stores of Australia.
I bought vintage skipping ropes for the children to play with after the ceremony.
My nephews used dead trees from the property to put up the festoon lighting. God, it looked amazing.
Our food truck caterer Soul Provider were awesome. I cannot recommend Vital and his team higher. Everyone raved about the food so we couldn’t have got that one more right.
Delish Ice & Hoffman Mobile Bar
Anthony: Delish Ice and Hoffman Mobile Bar provided the ice pops and bar service.
We were going for a ‘country fair’ style wedding, so Hoffman fitted the theme perfectly. Surprisingly, they were the most competitive too which really helps when there are so many other expenses to consider. The ice pops were a nice touch too.
Katie went above and beyond for us, which was really appreciated. She even went out and bought the ingredients for our chosen cocktail because I ran out of time due to the weather changing our plans. The cocktail was so good too, such a hit.
A Few Thank You’s
Anthony and Alana would like to thank (and recommend) the stand-out vendors who helped make their day extra special.
Not only did these guys provide the catering for the wedding they catered for the whole weekend too – breakfasts, lunches and dinners from Friday to Sunday. Vitals food was a hit, our guests are still talking about how good it was. We all tried to get him to stay for an extra day but he couldn’t due to a prior commitment.
For more information visit soulprovider.com.au
Maz our wonderful, excitable, bubbly photographer was so much fun. She certainly helped make our day in the rain a fun experience. We couldn’t be happier with the photos, they are awesome. Getting a good photographer is a must for a wedding.
For more information visit lifephotography.net.au
Her Hand Picked Harvest
They were so helpful and willing to go the extra mile to help us. Their selection of eclectic furniture props were extensive. A one stop shop for everything. I would highly recommend them.
For more information visit herhandpickedharvest.com.au
Are You Planning a Perth Wedding?
For the ultimate vintage wedding experience contact Katie at Hoffman Mobile Bar and Delish Ice today.
April 26, 2016 10:14 am
Delish Ice Collaborate With Pound Coffee Roastery For Espresso Martini Ice Pop
We recently wrote a blog post about our collaboration with local Perth distillers Hippocampus who supplied the vodka for our newest creation – the Espresso Martini ice pops.
Another key ingredient in an espresso martini is (of course) coffee.
To make our Espresso Martini ice pop extra special we wanted to include some damn good quality coffee and where better to go for this than Pound Coffee Roastery which first opened its doors back in November 2012.
We also used their delicious coffee in our Creamy Cold Brew Iced Coffee pops, which are available to buy from our online shop.
Pound Coffee Roastery is owned by Irene and Justin, an awesome couple who are mad about coffee.
To thank them for agreeing to collaborate with us we interviewed them to find out more about their business and what makes it so special. Here’s what they had to say.
Describe your business and why it is so special
We roast artisan style, small batch, quality, single origin Arabica coffee. We believe in highlighting the flavours and showcasing the best beans available – roasting with care and keeping it fresh, honest and hand made.
How did the idea for your business come about?
We felt there was an opportunity in the market for a small batch roaster to offer cafes and home users a better personal service and excellent coffee.
How did you decide on the location for your business?
We wanted to have a business that was close to home and to our weekly market.
Describe the growth of your business since it first opened. How successful has it been?
Our growth was better than we ever imagined and we are grateful every day that it has been embraced so well.
Where do you source your coffee from?
We source the best quality coffee from all over the world, including Ethiopia, Papua New Guinea, Guatemala and India. The list is endless. We also purchase direct from source through Asprounion in Colombia and Santos Café in Panama.
What is your direct involvement in the business?
Irene and myself are here every day taking part in all aspects of the business. We like to be hands on owners.
Tell us about the rest of your team and what their involvement is?
Rupert is our Roaster and go to guy and Catherine has just joined us and is learning the ropes.
What are your plans for the future?
We want to evolve, learn and continue to provide a great service showcasing all the hard work that has taken place on a mountain somewhere a long way from here.
Our aim is to help make the growers hard work shine to the very best of our ability. By doing this we honour the grower, and drinkers will appreciate the great coffee they are producing. We believe this will help the disparity between grower and roaster to disappear.
If you could give some words of support to a fellow business owner who is struggling with motivation or self confidence what would that be?
If you’re going through hell keep on going! Your best work is your deepest values made visible.
Who or what inspires you?
I’m inspired by those who follow their own path and commit to doing it well and with integrity. And the farmers who work tirelessly to produce the best coffee they can everyday.
What made you decide to supply the coffee for Delish Ice to use in their ice pops?
Apart from Katie being awesome, she has a wonderful small business and it was our pleasure to be able to work with her.
Have you tasted the ice pops and what did you think?
Yes we have and as with everything Katie does, they are the business!
Buy or Follow Pound Coffee Roastery
Pound Coffee Roastery, Unit 3, 14 Zeta Crescent, O’Connor WA 6163 | P: (08) 9337 4888 | E: email@example.com | W: www.poundcoffeeroastery.com.au
Follow Pound Coffee Roastery on Facebook, Instagram and Twitter for regular updates.
You can find Pound Coffee Roastery at the Palmyra Western Farmers Market, 60 McKimmie Road, Palmyra every Sunday from 8am till 12pm.
Want To Collaborate With Delish Ice?
We are always on the lookout for our next business collaboration. If you have an idea how Delish Ice can work with your business please get in touch. We would love to hear from you.
April 19, 2016 1:12 am
In The Spotlight: Sasha Bennett Co-Owner of Lucky Chan’s
Who is Lucky Chan? According to Lucky Chan’s Laundry & Noodle Bar he is a self-described ‘international man of mystery’.
A polyester suit-wearing mover and shaker of William Street laundries, Lucky Chan is an ‘enigma wrapped in a riddle, wrapped in a dumpling then deep-fried’. And boy, are those dumplings tasty… And so is the ramen.
Lucky Chan’s is one of the best Noodle Bars in Perth – if not (dare we say it!?), THE best. Located in the heart of Northbridge it pays homage to the history, vibrancy and culture that Asian migrants brought with them when they settled here in Perth all those years ago.
At first glance you can easily mistake it for it’s theme – a Chinese laundry – thanks to its location and mock laundromat shop front. But behind this disguise – is a noodle bar like no other.
Lucky Chan’s signature dish is the ramen and if you like it hot then the death sauce is for you. But watch out, that stuff is hot, hot, hot! Just a couple of drops will have you reaching for a cold pint of Asahi to wash it down with – or a jug of water.
To find out more about this awesome venue we interviewed Sasha Bennett, Managing Director of Cocktail Gastronomy and Co-Owner of Lucky Chan’s. Here is what she had to say.
Where did the idea for Lucky Chan’s come from and how did you get it off the ground?
We had the idea for a while, it just took some time to find the right space. Once we found 311 William Street we went up to the roof and saw the amazing view of the Perth city skyline and immediately thought we had to share it.
This awesome find lead to our crowd funding initiative to ‘fund a rooftop’. It was hard, surprising and challenging, but also highly rewarding. Now we have 692 people to thank for the Lucky Chan’s rooftop.
What challenges did you face when setting up the business?
Getting the liquor license was difficult, to say the least. It was the most arduous task and took the longest. We were ready to open 6 weeks before we were finally granted a license.
Then add renovating an old building into the mix – which always has its challenges – like walls not being straight, fixings not actually being fixed, or just general decay over time that you don’t really bank on, factor in or budget for.
How did you decide on the location for Lucky Chan’s?
We’d been looking for a second venue (the first being The Classroom in North Perth) for over a year. We were keen to get into Northbridge and had viewed a number of other sites. It was obviously meant to be because we were successful with 311 William Street.
Northbridge has really come into its own, we wanted to be a part of the ‘new Northbridge’ similar to the East Coast cities and European countries. We wanted a safe, fun entertainment district in Perth to go out to.
What inspired you to theme Lucky Chan’s the way you have?
The history of William Street and our own personal histories. All of the owners have worked in hospitality and have met people who have shaped us into who we are. Lucky Chan’s is a homage to both our mentors and the ever-changing environment of William Street and Northbridge.
What talent do your staff members bring to the business?
We honestly couldn’t be here without our fearsome Lucky’s Venue Manager Jane, she is an absolute trouper. Nothing is too big or hard. She’ll tackle anything and I think this mantra falls down through the ranks.
We’ve got an amazing, local and super talented kitchen brigade who are here in the mornings making fresh dumplings, noodles and broths so we can continue to serve ramen at 2am in the morning for our late night trade – they are absolute soldiers.
Our front of house are equally matched. No one wants to run up and down three flights of stairs every service – but they do. As well as working in a tight, busy space. They are a great bunch of people, always smiling, always having fund and we hope that energy rubs off on our guests.
We are lucky enough to have Andrew Bennett at the helm of our beverage program. Andy will be heading to San Francisco in mid-April to compete in the global cocktail competition, Bacardi Legacy. We really hope he brings it home for Western Australia. With Andy managing things you can always rely on a well stocked bar, great cocktails – and even better banter if you sit at the bar.
Describe the growth of Lucky Chan’s – how successful has it been?
We are still in our infancy. We will be turning one this month. It’s been great to see Perth develop into a lively town full of awesome food and beverage operators and we are so happy to be among such good company.
Where do you source your food and drink from?
Cocktail wise we make all the syrups from scratch. You yield the best flavour profiles when you know exactly what you are putting in there.
The same goes with our food. It is all made fresh daily. We’ve got dumplings made every day from 9am. Making our ramen broth is a lengthy process taking over 20 hours from roasting the bones to final delivery. Our noodles are freshly made each day too. We take great pride in using local produce and making all our dishes from scratch.
What are your plans for the future of Lucky Chan’s?
We are always changing up the menu to keep it fresh and different. Who knows, maybe a baby Chan?
As a group we were focusing on our current businesses at the moment. The Classroom is still a cocktail institution and small bar and we’ve recently opened our craft beer haven in Victoria Park, The Dutch Trading Company.
With all this work we hope to take a holiday soon.
Who are the owners of Lucky Chan’s?
There are 6 of us. Three couples. We’ve all been mates since the start. Having always been in the hospitality industry we wanted to create a ‘big brother’ for our first venue, The Classroom in North Perth.
It’s my husband and myself, Daniel Sterpini and Fiona Chromiak, Adam and Junko Keane. Collectively, we have all worked in hospitality for over 80 years. So I guess it’s in our blood.
Dan heads up our catering division – Cocktail Gastronomy. Fiona makes sure all our staff get paid. Andy is the brains behind the cocktail and beverage program. Adam (or AK as he’s affectionately known) is our resident DJ and I’m behind the scenes doing anything from Facebook posts, organising events to picking up stock and running errands. I’m usually doing a late night shift here and there too.
Visit or Follow Lucky Chan’s
Lucky Chan’s Laundry & Noodle Bar, 311 William Street, Northbridge | P: (08) 9227 8921 | E: firstname.lastname@example.org | W: www.luckychans.com.au
To make a booking call 08 9772 8921, or just walk-in! Follow Lucky Chan’s on Facebook, Instagram and Twitter for regular updates and event information.
Want To Hire Delish Ice For Your Next Vintage Style Event?
We bring the ice pops to you! Hire our vintage caravan or our cute as a button ice pop cart for your next vintage experience. Contact Delish Ice today for a quote, or visit our Your Experiences page for more information.
April 12, 2016 12:13 am
Meet Hai, Regular Cosplayer and Delightful Dishy Dame
Until next summer this is our final dishy dame post of the season – cue sad faces.
Our last two posts introduced you to the lovely Al and Camille, who have both been a pleasure to work with over the last few months.
Last, but certainly not least, is Hai.
Hai has worked with Delish Ice for the last three summers so you might say she is somewhat of a regular behind the ice pop counter. We love working with her.
Along with Al and Camille, Hai helps us to deliver that vintage experience we are so proud of here at Delish Ice.
So without further ado let us introduce you to Hai, our final pop slinger extraordinaire.
Hai’s Delish Ice Story
How did you become a dishy dame?
I saw Camille working in Delish Ice’s Northbridge pop-up shop and asked her for a job.
What do you like best about working for Delish Ice?
It’s not ‘like’, it’s love at first bite.
I believe in working in a culture where everyone shares the same vision – to be passionate about the product, offer excellent customer service and create beautiful friendships.
Is this your full time job, or do you have another day job?
For me, working at Delish Ice is a casual summer job.
When I’m not slinging pops I’m managing a cafe and pumping out coffee to those who are in need of their morning (or afternoon) caffeine fix.
Tell us a bit about yourself and your hobbies
I am currently on a mission to develop my career in the community services sector, so I’m studying at the moment. I also volunteer regularly.
I love my ‘sci-fi’ and fantasy genres, so like an addicted geek I regularly participate in cosplay – dressing up in costumes that represent my favourite characters.
I also like to train at the gym to make sure I look after myself.
Describe a typical day working for Delish Ice
A typical day would start with immaculately setting up the ice pop caravan or cart, as the branding is important to Katie.
Eventually I like to get into the zone by eating some of the samples to remind my taste buds of how delicious the pops are. It helps me to describe the flavours to customers when they ask me.
Then I spend the day talking and connecting with our customers – I like to find out about their stories. This makes my day worthwhile.
I believe that this bonding process helps me to generate gratitude and happiness for the small moments. It’s my philosophy in life.
What do you think of the ice pops and which flavour is your favourite?
Katie’s pops are amazing and I am in love with all of them. They fill me with joy.
My ultimate favourite would be strawberry and rhubarb because they taste like a mellow sunny day and have a texture that bursts with flavour.
What is your most favourite event, wedding or festival you have worked at?
My favourite event so far would have to be Homeless Connect in Northbridge earlier this year.
I met so many people that I knew and the smiles that the ice pops put on people’s faces was priceless.
This just shows how touching a small gesture [like an ice pop] can be to reach out to people and how interconnected we are as a community here in Perth.
Want To Hire Delish Ice For Your Next Vintage Experience?
Please contact us to find out more about our vintage experience, or visit Your Experiences for more information. Our Dishy Dames can’t wait to serve you.
April 5, 2016 10:07 am
Ever Wondered How Ice Pops Came About? Read On To Find Out More About Frank Epperson, Ice Pop Inventor
We love ice pops here at Delish Ice HQ. Being the artisan ice pops expert that we are, it’s only natural we would want to find out more about the origins of the frozen drink on a stick.
Did you know ice pops are referred to as a popsicle in Canada and the United States, a freezer pop in Ireland and an ice lolly in the United Kingdom? Who would have thought that something so simple would have so many different names.
Whatever it’s called in your home country the origin of this tasty treat remains the same. This is the story of Frank Epperson, ice pop inventor.
Artisan Ice Pops – Invented By An Eleven Year Old Boy
Frank Epperson, Ice Pop Inventor
The artisan ice pop was invented in the United States by Frank Epperson of Oakland, California.
The story goes that at the age of 11 a young Frank Epperson accidentally created the ice pop when he left a mixing stick in a glass of powdered soda water on his porch during a particularly cold night.
Eighteen years later, following his accidental discovery, Epperson started serving his ice pops at a Fireman’s ball and they were a huge hit.
It didn’t take long for Epperson to realise that his invention could be a commercial hit, so just one year later in 1923, he introduced the frozen treat to the public at Neptune Beach, an amusement park in Alameda, California.
Soon after, Frank applied and received a patent for ‘a handled, frozen confection or ice lollipop’, which he named the Epsicle, and started producing different fruit flavours on birch wood sticks. The first flavour produced was rumoured to be cherry.
He and his partners set up a royalty arrangement with the Popsicle Corporation. But after 1929
he sold the rights to the invention and the Popsicle brand to the Popsicle Corporation who started selling them for just a nickel.
At the time of the sale Frank was broke, having liquidated all his assets to stay afloat.
The Popsicle Corporation grew the brand, diversifying into similar frozen treats such as the twin Popsicle, Fudgsicle, Creamsicle and Dreamsicle.
The two-stick Popsicle was introduced at the height of the Depression when the company was looking for ways to make its products more affordable to consumers, who had little money to spend on frivolous frozen confections. It allowed customers to break the popsicle’s in half to share with siblings and friends, thus saving money.
It is recorded that soon after purchasing the Popsicle brand the Popsicle Corporation immediately began suing competitors such as Kold Kake Company, M-B Ise Kream Company and Good Humor for patent infringement.
Eventually the Popsicle Corporation and Good Humor (which are both now owned by Unilever) came to a truce. Popsicle agreed to only make frozen desserts from water and Good Humor owned the ice-cream market.
Frank Epperson died in October 1983 at the age of 89 years old. He was reported to have said about the sale of his invention, “I was flat broke and had to liquidate my assets. I haven’t been the same since.”
At least Frank got to live to see the legacy that he had created, but it must have been hard on him to watch how successful his invention became having never really profited from it.
Do You Love Artisan Ice Pops?
Delish Ice make and sell artisan ice pops. You can purchase our ice pops from our online store, or hire our full vintage experience where we come to you. For more information visit our Your Experiences page.
March 29, 2016 1:15 am
Planning a Dinner Party With Lots of Guests? Easy Food Ideas For Feeding The Masses
It can be tricky to provide something quick and easy, yet tasty and satisfying for your dinner party guests if you are feeding en masse.
If you struggle to find something that doesn’t cost the earth and can easily be served at a buffet style dinner party, look no further.
Curry is a great dish to feed a large group of people – particularly a buffet style dinner party. It can be made in bulk and simply served with rice and some lovely naan bread. It’s easy to dish up and everyone can just help themselves. After all, who doesn’t like a good curry.
If you are planning a family gathering that requires catering for a large group of people try these tasty curry recipes. Then serve our lovely ice pops for dessert. We promise they won’t disappoint.
Peshawar-Style Lamb Curry
This is a deliciously creamy lamb curry that is bursting with flavour.
We recommend using lamb fillet for this recipe to ensure the meat doesn’t come out too chewy. You’re not slow-cooking this curry, so you need the meat to be tender.
- 700g lamb fillet, cut into cubes
- 4 tbsp olive oil
- 1 large onion, chopped
- 2 tsp garlic puree
- 2 tsp ginger puree
- 1 tbsp tomato paste
- 5 green cardamom pods
- 2 bay leaves
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder (or to taste)
- 1 tsp ground coriander
- 2.5 cm / 1 inch piece of cinnamon stick
- 5 cloves
- 125g natural yoghurt
- 2 tsp corn flour
- 5 fl oz warm water
- 2 tbsp chopped coriander
- 1 tbsp chopped mint
Heat the olive oil over a low heat. Add the cinnamon, cloves and bay leaves and sizzle for 30 seconds until you start to get a yummy smell. Then add the meat.
Increase the heat to medium-high and cook until the meat is brown and the natural juices have evaporated.
Add the onion, ginger and garlic puree. Cook for 5-6 minutes. Then add the tomato paste, turmeric, ground coriander and cumin. Cook for 3-4 minutes.
Meanwhile, whisk together the yoghurt, corn flour and chilli. Then add to the meat.
Reduce the heat to low. Add water, cover and simmer for 45-50 minutes.
Stir in the fresh mint and coriander. Serve with fluffy basmati rice and naan bread for dipping in those lovely juices.
Chicken in Green Chilli, Mint & Coriander
This dish is perfect for those who prefer a milder curry. The spinach, mint and coriander give it a really fresh taste making it very moreish. Your guests will love it.
- 700g / 1 lb 9 oz skinless chicken, cut into cubes
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 25g / 1 oz coriander leaves and stalks roughly chopped
- 25g / 1 oz fresh spinach, roughly chopped
- 15g / ½ oz fresh mint leaves, roughly chopped
- 1 small tomato, deseeded and cut into julienne strips
- 3 garlic cloves, roughly chopped
- 1 tsp ground turmeric
- 2.5 cm / 1 inch fresh ginger, roughly chopped
- 2-3 fresh green chillies, deseeded and roughly chopped
- ½ tsp salt
- ½ tsp sugar
- 1 ½ tbsp lemon juice
- 85g / 3 oz thick set natural yoghurt
Place the coriander, spinach, ginger, garlic, chillies, mint, lemon juice and salt in a food processor. Process to a smooth puree. Add water if necessary to facilitate blade movement.
Whisk the yoghurt until smooth (this will avoid it separating when cooking).
Heat the oil in a large saucepan and cook the onion for 5-6 minutes until soft.
Add the chicken and stir fry for 2-3 minutes until opaque.
Add the turmeric, sugar and salt (to taste) then stir fry for 2 minutes.
Reduce the heat and add half the yoghurt. Cook for 1 minute then add the rest of the yoghurt.
Turn the heat up to medium and cook until the yoghurt resembles a thick batter and the oil is visible.
Add the pureed ingredients and cook for 4-5 minutes, or until the chicken is cooked through.
Remove from the heat, garnish with the tomato strips and serve with basmati rice.
Madras Beef Curry
If you like something with a bit of heat in it, then this curry is for you. It’s rich and full of flavour.
Choose good quality beef fillet to ensure it comes out nice and tender.
- 1 kg beef fillet, cut into cubes
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup beef stock
- 2 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp chilli powder (or to taste)
- 1 tbsp ground cumin
- ½ tsp ground black pepper
- 2 tsp fresh grated ginger
- 2 garlic cloves, crushed
- Juice from 1 lemon
Combine the coriander, turmeric, chilli, cumin, pepper, ginger, garlic and lemon juice to make a paste.
Heat the oil in a large saucepan over a high heat. Add the beef and brown, then transfer to a bowl.
Reduce the heat to medium and add the spice paste. Don’t worry if there are some juices from the meat left in the pan as this will add to the flavour.
Cook the paste for 1 minute, until you can smell those yummy spices.
Return the beef to the pan, stir and coat for 1 minute.
Add the tomato paste and stock. Bring to the boil and reduce the heat to low. Cover and cook for 1 hour 15 minutes or until the beef is tender.
Remove the lid, cook for 15 minutes, or until the sauce has thickened.
Serve with basmati rice and naan bread.
These recipes serve four people, but the beauty of curry is you can double the recipe if you need more. Prepare them ahead of time and reheat when you are ready to eat.
The best rice to use is the Tilda basmati rice.
If you are not sure how much rice to cook, a good guide is ½ a cup per person. Or you can buy the microwavable pouches if you don’t want to make it yourself.
Naan bread can be bought in most supermarkets. We like True Foods Traditional Naan Bread, or Garlic Naan Bread. Wrap the naan in foil with a knob of butter when heating through in the oven.
Stuck for An Easy Dessert Idea? Buy Our Delicious Ice Pops
From fruity refreshers to decadent desserts we have the ice pop to compliment any main meal. Just visit our online store to order yours today.
To serve, just pop them in an esky with some ice and your guests can help themselves.