Delish Ice Business Collaborations: Introducing Pound Coffee Roastery

April 26, 2016 10:14 am | Make a Comment

Espresso Martini Ice Pop

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.


Coffee Bags at Pound Coffee Roastery

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.

Beans For Roasting_Pound Coffee Roastery

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.

Roasting the Beans_Pound Coffee Roastery

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: info@poundcoffeeroastery.com.au | 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.

A Perth Food Story: Lucky Chan’s Laundry and Noodle Bar

April 19, 2016 1:12 am | Make a Comment

Lucky Chans Laundry and Noodle Bar

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.

 

Laundromat Themed Lucky Chans

 

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.

 

The Roof Terrace at Lucky Chans

 

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.

 

The Laundrobar at Lucky Chans

 

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: getlucky@luckychans.com.au | 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.

Serving A Vintage Experience: Our Final Dame Of The Season

April 12, 2016 12:13 am | Make a Comment

Our Dishy Dames Sampling The Goods

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

Meet Hai Our Dishy Dame

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.

Hai The CosplayerTell 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.

Hai Serving A Vintage Experience

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.

Artisan Ice Pops Expert Delish Ice Talk About The History Of Ice Pops

April 5, 2016 10:07 am | Make a Comment

The Drink On A Stick

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

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.

Having A Buffet Style Dinner Party? Simple Food Ideas To Save You Time

March 29, 2016 1:15 am | Make a Comment

Buffet Style Dinner Party Ideas

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

To make:

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

To make:

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

To make:

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.


Handy Hints

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.

5 Pupsicle Recipes For Your Four Legged Friend

March 21, 2016 11:21 pm | Make a Comment

Pupsicle Recipes To Keep Your Dog Cool

Ice Pops For Your Dog: 5 Pupsicle Recipes To Keep Your Dog Cool

Did you know the average body temperature of a dog is between 38.3 and 39.2 degrees celsius? That’s approximately 2 degrees hotter than a human.

Summer may be on its way out, but that doesn’t mean your pooch won’t benefit from having something on hand to cool her down. After all, it can get pretty hot in Autumn during the daytime.

Heat stroke and heat exhaustion are dangerous situations for any dog. Remember, your four legged friend tends to spend most of her day outside – either exercising or in your backyard.

One way to help them beat the heat and cool down is to make them their very own dog friendly ice pops. They are super handy to keep in the freezer in case you need them.

Here are some of our favourite recipes that you can easily make at home.

If you don’t have any popsicle moulds you can use an empty single-serve yogurt container. Just run them under water to release the contents. For smaller dogs try using ice cube trays.


Chicken Pupsicles

The Dogington Post

  • 1 Cup of chicken stock
  • ½ Cup of water
  • 1 ½ Ounces of finely chopped chicken meat

All dogs love chicken. This pupsicle is the perfect savoury treat for your dog.

Prepare and cool down the chicken stock, then combine in a bowl with the chicken.

Pour into popsicle moulds or ice cube trays. Freeze overnight.


Beef and Carrot Pupsicle

  • 4 Carrots
  • 1 Cup of beef stock

Peel and chop the carrots and make one cup of beef stock. Place both ingredients into a saucepan.

With the lid on, cook on a medium to low heat until the carrots are soft.

Once cooled slightly use a stick blender to blend until smooth like a puree. Then pour into your moulds.

As an extra treat try mixing in two tablespoons of yoghurt after blending.


Creamy Banana and Orange Pupsicle

Modern Dog Magazine

  • 1 Ripe banana
  • 4 Cups orange juice
  • ½ Cup plain yoghurt

This recipe is guaranteed to give your pup a fruity treat.

Simply puree all the ingredients in a blender and pour into popsicle moulds.

You can also switch out the fruit for something different. For example blueberries, strawberries, peach or watermelon.

When selecting the fruit juice make sure you choose something that is natural with no added sugar. Or even better, make your own.

You can swap the orange juice for pineapple or apple juice to mix things up a bit.


Easy Peanut Butter Pupsicle

The Scrumptious Pumpkin

  • ½ Cup plain yoghurt
  • 1 Ripe banana
  • 2 tbsp smooth peanut butter

Yes, dogs really can eat peanut butter. Just take a look at the chart below for confirmation.

The peanut butter adds another flavour dimension to these tasty treats. I can guarantee your dog will love it.

To make this pupsicle add the yoghurt, banana and peanut butter to a blender or food processor and puree until the mixture is smooth and creamy. Freeze overnight.


Mix It Up

Of course, you don’t have to stick to the ingredients we have listed here. Be creative and make your own sweet and savoury pupsicles by swapping out some of the ingredients for something different.

But remember, there are certain foods that you should never feed your dog.

Here is a handy chart to help you decide what to include in your homemade pupsicles.

What To Feed Your Dog

Another handy tip is to incorporate a rawhide stick into your popsicle.

To add a rawhide stick wait for the mixture to part freeze then insert the rawhide stick into the mixture (like you would an ice pop stick). Place the pupsicles back into the freezer for the remaining time, until completely frozen.


Don’t Fancy Making Your Own Pupsicles?

No worries. Delish Ice cater for our four legged friends too. Buy our sweet potato and apple pupsicle with a rawhide stick from our online store today.

Forthcoming Autumn Events In Perth

March 18, 2016 1:37 am | Make a Comment

Autumn Events in Perth

What’s Coming Up In and Around Perth This Autumn

Summer is officially over – even though it doesn’t feel like it yet.

When Autumn does decide to show its face it doesn’t mean Perth goes into hibernation. There is still plenty to do in and around the city over the coming months, so get out there and enjoy the Autumn sun.

Sites such as Weekend Notes and Experience Perth contain details of events coming up in Perth and its surrounds.

Here are some of our favourite events coming up in Autumn. We hope to see you there.


 

Twilight Hawkers Market

When: Runs until 29 April 2016, every Friday from 4.30-9pm

Where: Forrest Place, Perth CBD

http://twilighthawkersmarket.com/

You will find Delish Ice here every Friday night for the Hawkers Market in Forrest Place. Sadly it’s almost time for the market to pack up for winter, so if you haven’t been able to make it down yet you have until the end of April.

The market is Perth’s original and biggest street food market bringing the tastiest eats from around the globe to the heart of Perth. There is also some live music to add to the atmosphere.

It’s a great place to meet friends after work or grab a bite to eat before a night out.


 

Ben & Jerry’s Openair Cinemas

When: 10 March – 24 April 2016

Where: Ozone Reserve, Riverside Drive (on the corner of Plain Street), Perth CBD

This event gives everyone a chance to enjoy the last of the sunny days and clear, balmy evenings before the cooler weather comes.

The program incorporates a great mix of recent blockbuster releases, action-packed flicks, cult classics, comedies, thrillers, dramas and documentaries.

During the afternoon the cinema features live music and guest appearances by local musicians and DJ’s, playing tunes as the sun sets.

Sit and relax on a bean bag chair and enjoy some gourmet food and a drink right on the foreshore. A perfect setting to watch a movie under the stars.

To view the program and movies schedules and to purchase a ticket click here.


 

Summer X Salt Markets

When: 19 March – 16 April 2016

Where: Brighton, Scarborough Beach

Summer X Salt Markets is a collaborative community project between The Sandwell Movement and Clean Coast Collective.

Free to attend, the markets feature a tonne of community and sustainability initiatives. Support your local small businesses and not-for-profit organisations who will be displaying a range of products for you to purchase including ethically sustainable jewellery, homewares, eats and treats, fashion and art.

Food trucks will of course be on stand by for those of you who want to grab a quick bite or some refreshment.

You can also partake in some yoga and pilates classes by the beach as well as free surf lessons. Or listen to some live music and entertainment by local talented artists.

This event is perfect for all the family so head on down for a day by the beach and some fun in the autumn sun.

Visit their Facebook page for more information.


 

Channel Seven Mandurah Crab Fest 2016

When: 19 March – 20 March 2016

Where: Mandurah

http://www.crabfest.com.au/

Now in it’s 18th year the Channel Seven Mandurah Crab Fest includes something for everyone.

There is no charge to enter and most of the entertainment is free.

Additional tickets can be purchased for a number of other events happening over the weekend.

Of course, there is always a chance to sample some crab. Gourmet food vendors will be offering seafood dishes from around the world, some featuring crab.

You can pick up a serving of something tasty for $10 or less. Or you can attend something a little more fancy and go to the Long Table Lunch for wine and cheese tasting at $220 per ticket.

The festival is also trying something new this year with the introduction of a Progressive Dinner Cruise, where a new course is served at each ‘port’. Tickets for the dinner are $180 each.

For more information and to book tickets for some of the unique event experiences visit the Mandurah Crab Fest website.


 

Taste Of Perth Festival 2016

When: 29 April – 1 May 2016

Where: Langley Park, Perth CBD

http://www.tasteofperth.com.au/

Taste of Perth is now in its third year. It’s a fantastic gastronomic experience showcasing a range of quality restaurant delights from Perth’s unique and progressive dining scene.

During the course of the event the city’s hottest restaurants will each prepare a range of signature dishes in ‘taste’ sized portions, allowing you to create your dream tasting menu at the ultimate foodie festival.

You can mingle with award winning chefs and like-minded foodies as you browse through hand-picked premium food and drink producers. Or sit back, relax and enjoy live entertainment right on the foreshore in Langley Park.

To find out what’s on and book your tickets click here.


 

Sunday Sounds at Northbridge Piazza

When: Runs until the 29 May 2016, every Sunday – 4-7pm

Where: Northbridge Piazza, Northbridge

This event has been running since late September and is due to finish at the end of Autumn, so make sure you get down there and listen to some free music before it packs up for another year.

Sunday Sounds showcases some of Perth’s best musical talent for free.

Listen to some music then head off to any one of the fantastic bars and restaurants that Northbridge has to offer.

Coming up at Sunday Sounds are the following talented local bands:

  • 27 March – Priscilla Gardner Quartet | Nueva Salsa Orchestra
  • 24 April – Salma Gundi | The Birds
  • 29 May – Where There’s Smoke feat. Alix Jordan | Charlie-Moon Meader Band

For more information click here


Are you planning an event in Perth?

For the ultimate vintage experience contact us today or visit our Events page for more information.

How To Become A Mobile Food Truck Entrepreneur

March 8, 2016 10:44 am | Make a Comment

Food Truck Entrepreneur

A Step-By-Step Guide To Setting Up Your Own Mobile Food Truck Business

There has been a real increase in mobile food trucks around Perth in the last couple of years. Have you noticed? They are everywhere.

This is due (in part) to the relatively recent Food Truck Trial the City of Perth has been running.

Mobile food truckers are now able to sell their wares during the daytime in approved locations across the City. If they have a permit.

This is a significant step forward by the City of Perth.

Mobile food truck owners will be able to maximise their profits when previously they were limited to organised public events – or private events, festivals and corporate functions.

With this recent development sounding like it will move into something more permanent there is no better time to put your entrepreneurial skills to the test.

Here is our guide to becoming a mobile food truck entrepreneur.

Step 1 – Make a Plan

So you have an idea, you just need to get it off the ground. It’s a daunting and scary prospect.

Planning is therefore vital.

Firstly, make sure you do your research and are able to answer the following questions:

  • What other food trucks will you be competing with?
  • Are there any existing food trucks that offer the same kind of service as you?
  • What can you offer your customers that the others don’t?

Find your niche. Then build a business plan.

If you are going to need finance for your business venture you will need to present a business plan to your financial institution. The Australian Government has a very useful guide on how to do this – including a business plan template.

All your costs will need to be outlined in your business plan. This should include the following:

  1. Capital expenditure: Initial costs for setting up the business such as a licence to operate, purchasing a food truck, renovating your food truck to ensure it is compliant with Government specifications, purchasing your own domain name and designing your own website.
  2. Operating expenditure: Ongoing costs from month to month such as cleaning equipment, staff wages, ingredients, council permits, insurance, ongoing marketing costs.

Laying out your costs will help you determine how much you need to sell each month to start making a profit. It will also help you work out if you need to get a bank loan to get your idea off the ground.

Step 2 – Seek Accounting, Tax and Financial Advice

It’s really important to talk to an accountant before you start.

Your accountant will be able to talk you through your tax obligations and the costs associated with remaining tax compliant. They can also help you to understand if your business plan will work – based on the costs you have outlined.

Quite a few accountants also offer financial advice. If yours doesn’t, find a financial advisor who can help you find a suitable loan (if you are going to need to borrow some initial capital). They will have their eyes across a number of different financial institutions and will be able to find the best loan to suit your needs.

You will also need to make sure you have the right insurance in place. So make sure you speak to your financial advisor about this too.

There are some companies out there who provide insurance specifically for the food truck community. The Australian Mobile Food Vendors Group also have a partnership agreement with Austbrokers Phillips who can provide access to competitive pricing on a range of insurance products tailored to suit your needs.

Step 3 – Organise Your Operating License and Permits

There’s no point purchasing your mobile food truck until you know you can get the license you need to operate. Talk to the Department of Health and find out what your obligations are as a temporary and mobile food business.

You will need to ensure you and your food truck are up to food regulation standards, otherwise you could get shut down. This is a vital step and one you should not ignore.

Secondly, speak to your local councils and find out what permits you will need. They will also be able to tell you where you are able to set up your food truck during the day, as there may be certain restrictions.

As most councils organise community events, find out what events are coming up in your area and how you can get involved. This will be your bread and butter when it comes to income, so do your homework.

Once you’ve purchased your food truck you will probably have to do some extra work here – for example the Department of Health may need to inspect your food truck before they give it the final tick of approval.

Step 4 – Get A Mobile Food Truck

By now you have probably already got an idea of how much a mobile food truck is going to cost you, because you would have looked into it when you wrote your business plan.

If you are working to a tight budget and don’t have bottomless pockets you will probably be thinking about buying a second hand food truck.

A brand new food truck will probably already be health and safety compliant. But if you are opting for a second-hand food truck you may need to make some alterations – depending on how old it is.

Having already spoken to the Department of Health you should have a good understanding of what you need to do to ensure it is compliant with health and safety requirements and the Food Act of 2008.

When making your purchase think about the product you are going to be preparing and selling. Does the food truck you are interested in have the facilities you need? Find the best one to service your needs with the least amount of renovation required. This will save you time and money.

Gumtree is probably a good place to start if you are looking for something second-hand.

Step 5 – Promote Your Services and Get Connected

Marketing your business is vital.

While you may get a large portion of your revenue from public events and day-time trade you should also think about offering your service for private events and corporate functions.

You can charge a significant premium for this service based on the complete hire of your service (including the cost of the food) for a set period of time.

If you are planning to go down this route then you must have a marketing plan in place. The basis of your marketing plan should include:

  • A website to promote your services. Make sure it is mobile friendly and search engine optimised. You want people to easily find you and be able to view your website on any device they may be using.
  • Getting social. A social media presence on Facebook and Instagram is essential.
  • A weekly blog where you can post engaging stories and distribute to your social media channels. This will help build your social media presence and drive traffic to your website.
  • Getting yourself listed on any sites that contain directories of local food trucks for hire or mobile services for hire.
  • Joining local associations and organisations that cater to business owners. Such as the Chamber of Commerce & Industry Western Australia.

Put In The Hard Work and Reap The Rewards

It’s a labour of love setting up your own food truck business. But it’s worth it.

Katie, Delish Ice’s founder, can tell you about this first hand. She has recently spoken about how she turned her ice pop dream into a mobile food van reality.

If you are serious about becoming a food truck entrepreneur then you need to ensure you cover all the bases.

By following these 5 steps to success you will ensure you are well on your way to achieving your vision. Remember, planning is key. Make sure you have all your costs laid out, seek advice where it’s needed and don’t skimp on the research!


Want To Hire A Mobile Food Truck For Your Next Corporate Event?

Delish Ice would love to help. We can provide a whole service experience for your guests. From our retro chic caravan to our cute-as-a-button carts we can make your event a memorable one. Visit our Catering page for more information or give us a buzz. We would love to hear from you.

Serving a Vintage Experience: Our Dishy Dame Camille

February 29, 2016 11:02 pm | Make a Comment

It’s time to introduce you to another one of our dishy dames.

Last month we introduced our dishy dame Al who worked with us for almost two years. This month we are delighted to introduce our Manager, Camille.

Camille has been with us for three years now and has been a fantastic addition to the team. She is proactive, friendly and has a real passion for Delish Ice and all it stands for.

She’s also great at creating pupsicles for our four-legged friends. It must be something to do with her veterinary background.

We love her and I’m sure you will too.


 

Meet Our Dishy Dame Camille: Dog Lover and Pupsicle Creator

Meet Our Dishy Dame Camille

How did you become a Dishy Dame?

Sometimes things are meant to be. I met Katie when we were both travelling up North. She was working with friends in a burger van and also selling her pops. I was working with an eight metre portable rock climbing wall. She gave me a pop and I let her have a climb. We immediately became friends. When the winter was over she offered me a job.

What do you like best about working for Delish Ice?

Free delicious pops. I also have the best boss ever. she lets me create my own popsicles and listens to everything I say. She values my work and rewards me for it. Every day I do something different and challenging. I love interacting with our customers. Making people happy makes me happy.

Is this your full-time job or do you have another day job?

This summer I have been working full time as I was promoted to 1st Manager at Delish Ice. I feel pretty special. Sadly I will have to find a new job once winter comes. That’s almost a Game of Thrones joke!

Tell us a bit about yourself and your hobbies?

I’m a veterinary nurse and love animals.That’s why I had so much fun creating the pupsicle.  I like to train at crossfit to make sure I can still fit in the van because it’s hard not to eat pops every day.

Describe a typical day working for Delish Ice?

Camille Providing A Vintage ExperienceI have the chance to work at all level of the business. Sometimes I will work in the kitchen making pops. Then i’ll do some computer work – for example organising the rosters, contacting clients. I will also work at an event in the evening selling pops.

 

Tell us an interesting story about something a little ‘out of the ordinary’ that happened while you were working for Delish Ice?

We did our first dog event at the beginning of the summer. It was just so much fun. I took my dog to work and he helped me to sell pops to customers and pupsicles to their four-legged best friend. There were dogs running free everywhere and everyone had a blast.

What do you think of the ice pops and which flavour is your favourite?

I think if I didn’t like the pops I would be in the wrong job. There is not one flavour I don’t like. It really depends on what sort of mood I’m in or what the weathers like. There is a pop for every situation. The refreshing Ginger Beer, Mint and Lime or Watermelon Lemonade are perfect for when it’s 38 degrees outside. The Creamy Coconut and Passion Fruit or Lamington are great when it’s a bit cooler. The dessert ice pops when i feel like I should be a little naughty, such as the Cookies and Cream and the Salted Malted Caramel. And finally, the sugar free ones when I need to get back on my diet – or if it’s so hot I know I’m going to have more than two pops on that day.

What is your most favourite event, wedding or festival you have worked at?

It’s hard to say as all the events have their own little magic. Weddings are just so romantic and unique. But the most fun I had was at the dog festival.


 

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.

Delish Ice Business Collaborations: Joining Forces With Hippocampus

February 24, 2016 1:45 am | Make a Comment

Hippocampus Vodka

Hear How Delish Ice Collaborated With Local Perth Distillers Hippocampus

I am often asked by our lovely customers ‘Do you do alcoholic pops?’. Until recently the answer would have been ‘No’. But with an obvious demand for them, how could I ignore their requests? I had to do it.

I wanted to partner with a local distillery to supply the alcohol so Hippocampus Metropolitan Distillery was an obvious choice to me.

I was so excited when I visited Jason, Lex and the rest of the crew at the distillery.  Of course I tried to play it cool so I didn’t seem too eager.

As soon as I arrived I knew poptails were going to be on the menu very soon!

Jason and Lex gave me a bottle of their glorious local boutique vodka to take back to Delish Ice HQ and I started playing around with different flavours.

Grapefruit, orange and thyme didn’t quite work. Something was missing.

As I thumbed through books and wracked by brain rosewater suddenly popped into my head. Bingo!

Grapefruit, Orange and Rosewater – the floral rosewater bridging the gap between the bitter grapefruit and the sweet orange.

With one flavour combination completed I turned my attention to some others.

The next one was a cracker. Espresso Martini.

Using Pound Coffee freshly made by Justin at the Pound Coffee Roastery really brought this pop to life. Espresso coffee, coconut cream, a dash of Kahlua and a generous slug of Hippocampus’ vodka turned this into the most popular choice yet.

We also developed a Moscow Mule, which included a hint of chilli – Lex’s idea. Thank you Lex! The chilli really adds a kick to the already spicy bite of the ginger.

Other flavours include Lychee and Rose and the infamous Cosmopolitan. The tartness of the cranberry and the sourness of the lime offers a refreshing treat for a hot day.

This was such a fun collaboration! Thank you Hippocampus.


 

Introducing Hippocampus

Hippocampus Brand

With the sound of sweet success still ringing in our ears here at Delish Ice, I wanted to thank our delightful collaborators for agreeing to supply us with their wonderful vodka.

I decided to write something meaningful about them on our blog by having a quick chat with Jason Markwart, one of the founders of Hippocampus. Here is what he had to say.

How long has Hippocampus been established?

We established the business of Hippocampus Memorable Drinks in 2013 and commenced by launching Sipsmith Independent Spirits in Australia. This reinforced the interest we had in small batch spirits and actually sparked what has become a very serious passion for great spirits made really well.

How did the idea for Hippocampus come about?

I met my business partners whilst working at Little Creatures – which has a similar philosophy to what really good products should be. When we started distributing Sipsmith there were very few small batch spirits producers in the market so we immediately saw the interest that a really good gin was creating. We also noticed there were very few locally made spirits and at that time none of them had really cracked the market (that has since changed). We are now fortunate to be in a position where consumer interest in small batch hand crafted spirits is growing. Local spirits producers are making some wonderful products – fuelling the fire for more interesting and unique products for our customers to engage with.

How did you turn your idea for Hippocampus into a reality? 

Serious commitment. A good supply of coffee (Gordon St Garage is across the road). Not much sleep and some help from a bunch of very talented people. Family support was also invaluable.  

What hurdles did you face setting up Hippocampus and how did you overcome them?

Setting up a distillery in Perth was quite a challenge because it had only been done a couple of times before. No one really knew what the rules were. A lot of people were concerned because we were making high proof alcohol and they thought the risk of explosion was high. However, we were able to demonstrate the risks are very minute and remote. Once we passed the establishment and licensing phases the next hurdle was turning our attention to making the best spirits we possibly could. It took us 8 months before we were happy to release our vodka, so a fair dose of patience and discipline was also needed.

What is so special about your products compared to others on the market?

We launched our Vodka in January 2015. It’s made from the ground up using milled organic wheat. We wanted to make a vodka which was non-traditional in the sense that it has a delicate vanilla flavour and – through our process of distilling – has a very smooth mouthfeel. We are able to get this profile because we take very tight cuts around the heart run, which means we don’t have any impurities to filter out. As a result, our vodka is very smooth on the palate and is a great base for cocktails.

In December last year – just two days before Christmas – we launched our Gin. We opted for a very classic style gin. We use citrus and botanicals which have been used to make gin for hundreds of years. Again, we were seeking a very smooth and balanced product. Alex our distiller had the recipe in his head for several years which helped shorten the development phase to just four months.    

Tell us about your distilling process and how you came up with the end product?

Our distillery is a copper pot and column style still, which is very important in the distilling process. Copper is such a great conductor of heat and this helps to extract the impurities, producing a much smoother spirit.

Why did Hippocampus decide to collaborate with Delish Ice?  

Katie and the team at Delish Ice have a very similar philosophy to us – to make the best products you possibly can. They are very innovative in what they do which takes guts and commitment so a collaboration with them was an easy decision.  

Tell us about yourself and your team and what your hobbies are?

We are a pretty tight bunch here with Alex leading the distilling, production and development side of the business. Gemma is currently planning the opening of our cellar door, which we hope will be open to the public in about 2 weeks. Sophie has just joined us as our Brand Manager and is working hard to promote us to our target market. I keep the business running and ensure it is heading in the right direction. As a group we are all very passionate about the roles we play at Hippocampus. We all believe we can change the way people enjoy spirits by producing products which are simply made using the highest quality ingredients and an uncompromising process.


 

Want To Collaborate With Delish Ice?

We are always open to opportunities for collaboration with local Perth businesses. If you have an idea how Delish Ice can collaborate with your business please get in touch. We would love to hear from you.