April 30, 2018 1:58 pm
What do you get when you cross a Cocktail and Popsicle?
I think we all want to say “A” because it makes us snigger, but let’s be refined and say “B”.
It’s a “Poptail” people, please!
When you are creating a finely cocktail (or slapping together a few ingredients to take the edge off the day), don’t bother with bland, boring, square ice when you can turn up the flavour and turn down the temperature with a pop.
Lots of our pops pair perfectly with your favourite tipple.
We’ve created this quick Poptail guide to inspire you, filled up with lots of flavours and images from a gorgeous photoshoot styled by Partaya Events and shot by We Are All Stardust, with an array of magical vendors.
Download Poptail Guide
My all time favourite has to be the Basil and Elderflower + a Gin and Tonic.
The story of how the Basil and Elderflower pop was actually created is a nice kind of memory for me. When I started out I was living in Cowaramup (Margaret River region) where I grew up.
Morries was a new bar in town and Billy was the head bar man and bit of a cocktail making legend. Anyway they had a cocktail called “The Basil Smash” on the menu – Gin, Elderflower, Tonic and muddled with basil. Utterly delightful and refreshing.
Later on I met Jeremy, one of the founders of West Winds Gin and he kindly showed me their botanical listing for their gin.
I collected as many of the herbs and spices as I could – lots of juniper of course, Australian Bush Spices such as lemon myrtle, cinnamon myrtle, wattleseed and bush tomato, as well as coriander root, citrus zest, coriander and more.
I created a “gin” syrup, blending it with elderflower, lime juice and infusing it with basil over night. I flipping love this pop!
The “gin” gives it an underlying complexity, which you can’t always tell that it’s there, but you could if you took it away. The elderflower is sweet and floral, lime for the nice acidity and the basil is grassy and refreshing and cuts through it all.
If nothing else – if you ever get a chance to try a basil and elderflower pop, bang it in a nice glass, a glug of your favourite gin, top with tonic and a squeeze of citrus.
You can than me later.
April 7, 2018 12:25 pm
Edible cookie dough?
Yep! It’s a thing. Why are we selling it?
Well, it’s damn delicious.
Let me tell you the long, windy story of how we got here….
Hands up who’s guilty of making choc chip cookies and stealing a spoonful or five of the mix.
So good right? It kinda all started when we got our mini pop moulds and thought they would be perfect as a little dessert – choc chip cookie cup, caramel filling and then mini choc pop on top.
I made two batches of cookie dough and stuck it in the fridge to cool before baking.
I’d just had my daughter Sasha and the tiredness was a killer so if I had an idea I needed to do it in small stages or it was just too much.
Anyway I made the dough, put it in the fridge to bake but it took me a while to bake get to it (actually I took it across to the kitchen and asked Jennie to do it for me)
She created these mini chop chip cups for me using muffin tins and pressing the mixture in and baking.
I made a quick caramel by grabbing a can of condensed milk, sprinkled salt over the top and put it in a small baking dish and then in another baking dish filled with water to create a water bath. See recipe here.
I made Tiramisu Cheesecake Pops to top it all off and make sure it was truly decadent and over the top.
Choc Chip Cup Recipe
Tiramisu Cheesecake Pops
1 can condensed milk
250g block of cream cheese
275ml cold matter cold brew
7 g cocoa
Bring cream cheese to room temperature. Beat in a mixer for a few minutes.
Add condensed milk and beat until combined.
Add coffee, cocoa and cream and beat – but until just combined (don’t over whip the cream)
Pour into moulds and freeze.
Unmould and dust with cocoa.
When you are ready to serve just bring the choc chip cups and caramel to room temperature. Spoon the caramel into the cup, then top with the ice pop and grate chocolate over the top and serve.
Oh yeah… so the cookie dough. A bit embarrassed to say that of the double batch of dough maybe half of it turned into the cookie cups.
Supplies dwindled in between making and cooking and allegedly someone kept sneaking little (big) spoonfuls every time they walked past the fridge.
Anyway, so it turns out that Edible Cookie Dough is a thing. Uncooked flour and eggs (of course) are high risk of salmonella but Kristen from Cookie DŌ NYC pioneered safe-to-eat- straight-outta-the-tub Cookie Dough.
It was soooo good I thought I had a duty to y’all (you can thank me later) to bring this deliciousness to you good people of WA.
There is something about the perfect fusion of flour, butter and brown sugar that is perfection on a spoon.
My favourite combo is Choc Chip Funfetti – there is something about the crunch of the sprinkles and the choc chips. We’ve played around with Pandan and Toasted Coconut for something different, and we’ve got vegan flavours on the cards too such as Choc Mint and Oreos.
It’s been a fun and delicious couple of months getting these together for you and I hope you enjoy!
Find the cookie dough at our events or head on over to our online shop.
Let me know what you think – would you try it?
March 29, 2018 2:34 am
Unicorns… these mystic creatures with their magical horn, rainbow mane, glittery poo and ability to fly with complete disregard to aerodynamics and gravity have been the source of inspiration of many an instagrammer, in particular foodies.
Smoothie bowls, soft serve, cakes and cupcakes of course. I already gave the unicorn pops a crack mid last year with a delightful photoshoot we did with styling genius Belle from Rosewood Events and inspiring artist Janet from Little Sketchy. Check out the post here.
This time I thought we would try something different.
We’ve been playing around a lot in the kitchen with no refined sugar pops. It’s one thing to blitz up some fruit and chuck in the freezer and feed to your kids I think. It’s another thing to create something and sell it commercially.
We’ve been playing around with all different kinds of ingredients, coming up with some delightful new flavours with lots of different ingredients to bring in the sweentnees and creaminess. It’s been fun and challenging and we’ve learnt a lot along the way.
I have to admit, it has been a challenge when you have a baby sized hole in your brain – what would have once been super easy, I struggle sometimes to put even two matching thoughts together!
Ha! Oh well
Anyway, here we are – Unicorn Super Pops – inspired by unicorns and Rainbow Paddle Pops.
[Image from Unicorn Superfoods Insta account)
We grabbed some packs of powder from Unicorn Super Foods – all four actually – but in this recipe we just used Pink Pataya and Blue Spirulina (no reason why you couldn’t use the others too)
Super easy to make and I think a great healthy snack that your kids would love to make with you.
- High in fibre
- Rich in antioxidants
- Contains essential fatty acids
- Beautiful pink colour
- High nutritional content
- Boosts immune system
- Increases energy and metabolism
- Improve digestion and bowel health
Ingredients (made 4 pops)
2 Bananas (we used Carnarvon Sweeter Bananas) – about 155 grams
200ml Coconut Cream
40 grams Cashews
3 x Pitted Dates (about 50g)
1 TBSP Coconut Oil
Pink Pataya Powder
Blender, three bowls and spoons, pop sticks and pop moulds.
Blitzed all ingredients together (except Blue Spirulina and Pataya Powder)
Then divide the mixture between three bowls. Stir in the pataya powder and blue spirulina in until you have the desired colour.
I then messily added spoonfuls of mix into the moulds, dripped some down the sides and played around. You could also be super neat and do them in perfect layers (a piping bag would help).
Pop the sticks in the lid, and then pop in the freezer overnight
Unmould and eat!
Cashews and coconut oil can add to the creaminess. I like to use MCT Coconut Oil or deodorised coconut oil as I often find that regular coconut oils have a strange taste. Maybe that’s just me.
If you don’t want to use dates then other sweetness you can try are:
- Rice Malt Syrup (low GI, does not spike your blood sugar levels)
- Xylitol (also low GI)
- Stevia (Ugh, but why would you… I can’t stand the stuff! I think it tastes horrible…. just like carob. Both put on the earth as some kind of punishment. That being said if you like Stevia go for it!)
- Nothing – get your bananas nice and ripe and you might not even need to use a sweetener.
Bananas – we like to use Sweeter Bananas as they are slower growing and smaller and have a lot more flavour and sweetness. Chuffed that they are grown in Carnarvon and we can support local growers. Wait until the skin gets black dots and then you know there is a delicious sweet banana inside. It’s worth the wait… use them too early an you’ll have bland and tasteless pop.
You could also super charge the pops by sneaking in things like chia (high in protein) or lupin flour (high in protein and fibre… but be careful if someone has peanut allergies as lupin is in the same family)
March 15, 2018 12:05 am
… that was my question.
A few years ago my answer was NO! That the business I built up was based on an experience I had created.
+ Vintage Van
+ Dishy Dames
= Delish Ice
There was a time that I could (and did) wax lyrical about why wholesale would not work for my business.
At that time I was firmly focussed on building the events side of the business. I did that, but then things changed – I got tired and burnt out from early mornings and late evenings back to back dropping vans off and picking them up. The challenges of having to have so many staff on the books to cover the peak times but then try and share the work evenly in the quieter times.
Events became more competitive to get into, and more expensive to attend and turnover reduced.
It was time to pivot.
So after being asked a lot where people could buy our pops outside of markets, I finally got my act together (actually a dear friend helped me source the wrappers, finalise the design work and make it happen. Without him I probably still wouldn’t be ready!)
Launching our wholesale line officially in January 2017 in just over 12 months we have grown the wholesale side of the business to:
- 80 + stockists throughout WA
- Have a Melbourne Distributor
- Enquiries from around Australia
and I’m like
Why didn’t I do this sooner!
No matter. What’s done is done.
I wrote this blog post, because sometimes I see businesses not wanting to give away margin to retailers, but in my opinion you are doing a disservice.
A disservice in the sense that, if you want to grow and expand and share your baby with the world then use wholesale as a piece of the pie.
For example, while I just make the one product in effect, we have many avenues for selling pops
- Markets, festivals and events
- Prepaid catering jobs – weddings, christmas parties
- Fundraising events
- Branded activations
- Online Sales
So wholesale is just one part of that.
Is giving away a margin to retailers worth it?
For me (now that I can see clearly) absolutely.
In my case wholesale has
- Given the brand even more credibility
- Made it easier for people who love our pops to get them
- Brought in fairly consistent revenue to underpin the business cashflow (used to be difficult with events, where if you had lots on but the weather was going to be bad you were cactus… like this weekend)
- Been an almost passive form of income. Rather than us being out at events on the weekend, our pops can accessed 7 days a week. I can still be selling pops whilst be at home with my new baby (super important)
- Opened up other opportunities I never would have thought
- helped the business move from a seasonal business to one that operates all year round
- Added to the value of the business
Before you start wholesaling though it is important that you do your numbers. I preface this in saying that numbers are not my strong point, so talk to your accountant too and see what they think.
I am looking at launching a new line of pops, and I am trying to do things a bit different than I had in the past (I’m more a gut feel / skin of your teeth kinda gal)
In my case there are a few numbers I need to be aware of:
- Cost of Goods
- Manufacturing Labour component
- % of Operating Expenses*
- % Target Profit*
- % Owners Wages*
- % allocated for Tax and Super*
- Margin to Distributor
- Margin to Retailer
I suggest reading/listening to a book called Profit First (there is also a Profit First Australia Facebook Group to Join too). I’ve not yet finished the book but it was an eye opener and inspiration)
- Find out what your costs are to create your product – I used Ingredients + Labour + Packaging Costs and got the total
- Then I added 30% of that total for Operating Expenses, another 30% for tax and super, 30% for Owners Wages and then 10% for target profit.
- Then I had a base in which I could set a wholesale price at. From there I looked at comparable products and set my ideal RRP. Working back from there I set the retailer margin at 40% minimum. In my case I also want to use a distributor** so I need to account for 30% margin for them.
- I played around with the figures until I was happy they were reasonably accurate. Is the RRP reasonable? If I sell X amount will that be enough to make Operating Expenses 30%. Is it reasonable to realise 10% profit straight up or do I need to stage it. Should I build in a % contingency. Does the retailer and distributor margin based on my wholesale price equate to a Retail Price that people will want to pay?
- My spreadsheet looked something like this. Like I said best speak to your accountant. This way of working your numbers out is a little unorthodox but I feel it makes senses. It is making sure that all your business costs (to the best of your ability are accounted for) and that you build in profit for your business and a wage for you. Time after time cashflow for a business is a constant form of stress and the owner works and works with out paying themselves, or if they do even less than minimum wage. THIS HAS TO STOP!!
- I then confirmed the suggested RRP and the concept of the product line with some key retailers to felt confident there was a market before I invested in design and packaging.
- Looking at the spreadsheet I know that I can pick up that extra 30% I had allocated for the distributor and use that for delivery, business development and the like.
- If I have plans to ship across Australia, now would be the right time to try and build in those expected costs, to see if it is feasible to do so or do you need to raise your RRP now so as you don’t strip your margin later (if the market can bare the price). In my instance I feel like there is a top tier people will pay for my product. It does not matter if my costs are higher, I can’t really charge more than $4.50 for a pop.
** A Distributor: In my case, once I built up my wholesale part of the business I wanted to align myself with a distributor. It is quite important than you do it yourself in the beginning. No one sells your product like you do. You will get direct feedback, see why your product is / is not selling, build relationships and loyalty, see where you need other point of sale for different scenarios and just develop a great deal of knowing.
Things I learnt building the wholesale side
- What flavours worked/didn’t work. I could easily suggest a combination of flavours and point people in the right direction based on my experience
- See what kinds of businesses the pops worked best in and why they weren’t as successful in some areas.
- How to best to build and present our sales and on boarding information packs
- Different hurdles and objections and how to overcome them
- No one sees your product like you do
- Probably a lot more but I can’t think right now!
The downside of doing it yourself is TIME and I have liked using a Distributor for a number of reasons.
- It can be a long sales process sometimes, with lots of follow ups (treading the line between being helpful and too intense). We are quite seasonal so I have short windows where people are “primed and more open”
- There s the time that it takes to identify and court potential stockists. My distributor has gotten clients that I never would have thought of approaching, let alone probably gotten anywhere with. Those customers they bought on happen to be some of our biggest buyers. I never would have gotten anywhere if I had not let go.
- There is the time that it takes to properly service your customer after they have come on board. A Distributor has sales staff that are out on the road all the time, speaking to new customers and servicing your existing. When you are starting out, you don’t have time to do everything. You have to hand things away in order to grow. I know it can be scary, but I feel like you have to build your business with the future and growth in mind (If that’s what you want). Be careful not to strangle your business because you are too afraid to let it go
- When I have had a little worry about farming things out, I always ask myself / promise that I will use that time to either – work on another aspect of the business to generate revenue or reduce costs.
- There is also the time it takes to generate invoices for separate customers, chase up debts and also deliver the goods. Sometimes we are still doing that all ourselves and not attributing the true costs of those tasks. With a distributor I deliver one shipment to them, with one invoice.
The hard thing I have found working with a Distributor
- I am one step removed from the customer (as in the cafe owner, Supermarket manager) as well as the customer themself. I don’t think I get as much direct feedback and little issues I would have spotted may not get passed on.
- I am just one in a number of products in a catalogue. Well “duh” but that has it’s upside and downside… no one sells your product like you do.
- If you are not proactive you can get forgotten a little. I have just had a baby (one of the reasons why I needed the help of a distributor. It is good to keep in regular contact
Things I think you should do to (which I don’t necessarily do but should!)
- Set targets and KPIs and review regularly
- Set meetings and make sure that your sales reps understand your product, where it fits and how to sell it. You want to make sure your product is going into places it is successful. Not just anywhere to get one order in and never again.
- Make sure you know which type of business / region your reps cover. Make sure they know how to sell your product and if any new reps start you need to onboard them too.
- Try and get to know who is stocking your product so you can update your stockist list on line, promote on social media and develop a relationship with. I try and reach out at least online and say thank you for taking us on and seeing if they need any extra POS
- If I can, check in with the stockist direct a few weeks later to see how they are going and help fix any issues.
- Support your sales reps and give them information and material to help them do their job
- Write a list of your ideal clients and identify businesses that you think they would work well with. Work with them to approach them
- Do what it takes to help you rep do their job, as you would if you had your own Business Development Rep
- Be professional and easy to deal with
- Be proactive about asking for feedback and suggesting reorders.
I think that’s it for me. A brain dump. Unedited. I have a baby to put to sleep. Hope this helps. Pull me up on any glaring or not so glaring mistakes. I need to rework the spreadsheet a little I think.
Good luck. Relinquish some control. Don’t be afraid. Let your baby fly!!
Love Katie x
March 7, 2018 11:09 am
“Who wants to be involved in a Unicorn Theme Photoshoot?” the Facebook Post read
I have to admit this challenge may have been a little beyond me the first time. I was eight months pregnant, battling exhaustion and to be honest I am not known for my meticulous attention to detail but with all the other unicorn themed foods popping up – cakes, cupcakes, drinks… I felt I needed to bring pops to the stage.
Luckily we had also recently taken delivery of some cute mini moulds that were perfectly suited to unicorn transformation.
With a group of gorgeous WA based #Girlbosses coming together, I loved the images that emerged.
Here is a selection of Delish-centric pics from the shoot.
For the full selection head on over here.
Magical Unicorn Party Ideas – Complete Blog Post – Little Sketchy
Head on over to the blog post for Unicorn Party Planning Advice and Inspiration and Free Printables or Buy Unicorn Mask from Little Sketchy here.
How to make the unicorn pops? Good question – we shot this 7 months ago, and I have since had a baby which means officially my brain has disappeared. Some say it may never come back!
- I used creamy coconut mini pops from us.If I haven’t updated the shop with the mini pops, send me an email and we will sort you out.
- White chocolate melted and mixed with coconut oil. The ratio was about 82.5 : 17.5 as in 82.5grams white choc to 17.5ml of coconut oil. Vegetable oil may have been better. You can see by the images that the chocolate didn’t set cleanly. I think it even seized, but I did not get a chance to investigate and trial properly (the joys of leaving things to the last minute!) I melted the chocolate in a cup in the microwave on low and kept stirring regularly and added oil. I wanted a taller vessel so that I could dip the pops all the way.
- To make the unicorn horns you’ll need some fondant and edible gold paint. I referenced a unicorn cake tutorial such as the one here. It’s not too hard (If I can do it you can too). You will need to make these ahead of time as the fondant needs time to dry out and then paint (and dry).
- Edible Sugar Flowers, such as these. I picked up mine from Woolworths in the baking aisle. You will need 8-10 per pop.
- Edible Black Pen – for drawing the eyes on the chocolate
- Pink or red edible glitter dust – for smudging the cheeks on the unicorn
- Extra melted white choc to stick the flowers and horns on. A little paintbrush would have been really handy but I didn’t have one.
- Make the unicorn horns ahead of time to give time to dry and paint with gold paint. If you are a complete super star then give the ears a crack. I failed (but my skill and patience is low). Set aside
- Fill the cup with good quality white chocolate and oil with the 82.5:17.5 ratio. (You may need to add more chocolate and oil as it melts down). Essentially you need a vessel that is tall enough to dip the pop completely.
- Working quickly dip the pops into the white chocolate. Try and get a clean dip so no lumps form. Put the pops back in the freezer to set.
- One by one, get the choc coated pops out and decorate with the flowers to create the mane. I used melted choc on the back to attach. I tried edible glue but it took too long to dry and the flowers slid around.
- Just before serving draw the eyes on the pops, smudge the cheeks with pink or red dust and attach the horn
Your unicorn pop is complete.
Hints and Tips
As condensation (water) abounds, you need to be quite careful touching the pops so you don’t smudge the edible paint
These are all quite fragile so treat with care.
If you want to make your own pops, any creamy recipe will do, and you could probably find an appropriate mould too.
Would love to see these recreated by a much more talented sweets artist than I. If you make some thing please send them on through.
February 23, 2018 1:09 pm
I just wanted to share some lush images taken as part of a collaborative shoot.
Every time I look at them I am so chuffed – I can’t take any of the creative credit – there were much more talented ladies involved than I – but we did of course supply some finely crafted pops for the occasion.
Ice Pops often get associated with being just for kids, but I really want to show that they can fit perfectly in a sophisticated setting.
.. and I think you can see that they can!
In fact, just over the weekend we provide some pops for the WASO performance with Eskimo Joe. Heyder and Shears created a Whiskey Sour and we created an Orange pop with a cinnamon, star anise and orange zest syrup (and a touch of lemon).
I didn’t get a chance to try them both together but I can tell you the pop was delish all on it’s own. The syrup gave a complex honeyed taste to the pop, and I know the flavours would have matched really well with the whiskey
“The pops were a hit – I must say the highlight was watching our board members and well respected Corporate COO go crazy over them.
Honestly though, super Delish and great fun. Thanks for everything!!”
Thinking of adding a pop to your cocktails. Pops from our crowd pleasing menu can be slipped straight into the following libations.
- Raspberry Lemonade + Prosecco
- Watermelon Lemonade + Watermelon Margarita
- Basil and Elderflower + Gin and Tonic or a Basil Smash
- Passionfruit, Mint and Lime + Mojito
- Ginger Beer, Mint and Lime + Moscow Mule or Dark ‘n Stormy
- Lychee and Pineapple + Lychee Rose Martini
- Creamy Coconut and Passionfruit + Pina Colada
We’ve also played around and created some adults only poptails
- Aperol Spritz
- Gin and Tonic
- Basil Smash
- Pimms Punch
- Espresso Martini
- Lychee and Rose Martini
- Dark and Stormy
Have a party coming up? Let us help you create a poptail menu. We also loving coming up with new recipes too, so give us a challenge to create something different
Anyway, back to the photoshoot!
The shoot was called Ritual – the mastermind of Taya from Partaya Events and Taya Takes Photos.
Concept / Theme
Ritual …. pre-wedding / femme / sweet / stained / decadent / flirty / summer / rich / lush / asiatic / prim / pretty
“Our bride is a very relaxed, zen kind of lady with two extremely close female friends as her bridesmaids. They have chosen to forego the hotel and will dress and prepare for the wedding at the bride’s home.
They choose a balance of healthy and naughty snacks and take their time to pamper, reminisce and bond before the big event.
This is a shoot around the female bond, the pre-wedding rituals we undertake and the simple beauty of “girl time”.
The “rituals” include tea, bathing, makeup, hair, eating and indulging, dressing and the giving and receiving of gifts.”
There were so many lush images from this shoot. I am obviously biased and shared only the Delish-centric shots.
You can gush over the full range of images over at We are All Stardust and over on Nouba.
Undergarments, robes and sleepwear by Jonte Designs and Hunter Rose
Sweets by Savour the Date
Ice pops by Delish Ice
Edible blooms from Wholeflowers
Luscious floral crowns and bouquets by Signature Floral Design
Makeup by Makeup by Meg & Em
Hairstyling by Casey’s Curls
Gown Rue de Seine from Through the White Door
Coordination & Styling by Partaya
If you have an event coming up and want to add a twist to your drinks menu, send us an email (there’s and enquiry form on the right) or check out our menu.
November 25, 2017 9:09 am
We love our Double Choc Pops around here!
My partner eats them by the box load and gets cranky with me when I forget to bring some home.
When I first started Delish Ice we used to get asked all the time if we had “chocolate” flavour.
“Nope” I replied – I don’t about you, but growing up I was never really into the store bought chocolate icecream – Loved chocolate but the chocolate ice cream was my least favourite (used to scrape the vanilla out of the Neapolitan tub, but that’s the only one I would touch!)
We use delicious dark belgian chocolate (also something I manage to eat by the handful), melted in fresh cream and milk, add a bit of coconut cream for nuttiness and some condensed milk for sweetness. All pretty easy.
Now the quantities may look a bit strange – and I don’t think you need to be too exact – it’s just that we make batches of about 25L here, so I just did a quick calculation for about 700ml of mixture, which should be plenty for your moulds at home.
I play around at home with the Donna Hay moulds (for the 8 pops you need about 700ml of mix – so the recipe below should be just about perfect!)
Mel, GG and Tilly – this recipe is for you – thank you for a lovely afternoon!
150ml Coconut milk (I life Chef’s Choice – pure coconut milk, no additives and it tastes great)
100g Condensed Milk
90g Dark Chocolate
Sprinkle of salt
You’ll also need
Extra Dark Chocolate and Coconut Oil for dipping
Mould and Pop Sticks
- Warm the milk and cream gently to about 80C. Take off the heat, and add the chocolate in and whisk quickly. (The sensible way is probably to use the double boil method – melt the chocolate and warm the milk and cream gently and then add together), but I like to live life on the edge….. ) So choose what feels right. You just need to make sure that the milk and cream isn’t too hot and you burn the chocolate, but if it’s too cool the chocolate won’t melt evenly
- To the mix add the remaining ingredients – coconut milk, condensed milk, cocoa powder and a sprinkle of salt to taste
- Pour evenly into moulds and freeze
- When you are ready to unmould fill the sink or a container with warm water and pull on the sticks until they release
If you want to dip these in chocolate melt dark chocolate and coconut oil (85:15 ratio).
Once melted, carefully dip the pop in the chocolate. Hold the pop over the choc and let the excess drip off. Before it hardens completely you can dip into the topping of your choice (sprinkles, coconut, nuts, freeze dried raspberries)
Be careful of course not to get any water in it otherwise it won’t work. When you unmould your pops, put them back in the freezer for a while before dipping so there is no moisture on the pops before you dip them.
I think this is a good base recipe that you could have some fun and blend to your own taste
- Richy-Rich: Add more cocoa for a richer, decadent taste
- Spice it up: Cinnamon, orange zest, chilli.. add a mix of warming spices
- Zesty: Choc-Orange… one of my favourite combos – I’d add more cocoa, orange zest and a splash of juice for a rich and decadent flavour. You could even dip in chocolate and sprinkle with candied orange zest
- Peppermint: This calls for more cocoa again and peppermint oil (and/or infused with fresh mint over night)
- Raspberry: Make a raspeberry coulis (or passionfruit would work well too) and swirl it through when you are pouring into your moulds. Even a cherry compote would be fab.
- Hot ‘n Spicey: Ooohh how about choc chilli? You could use something
- Rocky Road: Marshmallows, cherries, biscuits mixed through…. yum!
Let me know if you come up with any other delish combos and send me some pics of your creations!
Of course, if you want to leave it to us head on over to our online shop and create your own parcel – free deliveries on Thursdays!
July 3, 2016 8:24 am
If only there was an equivalent of ice pops for a cold winters day. Well, while it may be impossible to serve up hot ice pops without a gooey mess you can always serve up some of these warm winter treats.
Feeling cold? No problem, these treats are sure to keep you toasty. Yes, we have found the perfect warm winter treats for your and your family to enjoy.
Warm Chocolate Puddings
Courtesy of Martha Stewart
- 4 ounces semisweet or bittersweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons sugar
- 2 large eggs, yolks and whites separated
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Ice cream (any flavor), for serving (optional)
Preheat oven to 190°C. Place four 6-8 oz ovenproof bowls on a baking sheet and set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally for 4-5 minutes until just melted.
Remove from the heat and mix in 2 tablespoons sugar, then the egg yolks and vanilla. Set aside.
In a medium bowl, with an electric mixer, beat the egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar and beat until the mixture is stiff and glossy.
Using a rubber spatula, mix about ⅓ of the egg-white mixture into the chocolate mixture and then gently fold in the remaining egg-white mixture. Divide among bowls.
Bake for approximately 20-25 minutes, until the tops are puffed and cracked but insides are still quite soft – a toothpick inserted in the center should come out gooey.
Serve warm and topped with ice cream, if desired.
Courtesy of Minimalist Baker
For the Ginger Syrup:
- 1 1/2 cups filtered water
- 1 cup organic cane sugar (or organic coconut sugar)
- 1 cup roughly chopped fresh ginger (~1 large knob)
For the Latte:
- 1 ½ – 2 tbsp ginger syrup
- 1 ¼ cups unsweetened plain almond milk
- Optional: Cinnamon or nutmeg for topping
To make the ginger syrup, bring the water, sugar and ginger to a boil, and stir to dissolve the sugar. Then reduce the heat to a low simmer and continue cooking for 45 minutes.
Once ready, strain through a fine mesh strainer into a bottle or jar for easy storage.
To make the ginger latte, heat the almond milk in a saucepan or in a mug in the microwave. Then add 1-2 tbsp ginger syrup. Taste and adjust sweetness as needed.
Sprinkle with a little cinnamon or nutmeg, and serve.
The ginger syrup should keep in the fridge for up to a month.
Bread & Butter Pudding
Courtesy of Taste.com.au
- 2 almond croissants roughly torn
- 3 pain au raisins (or pain au chocolate, if you prefer) roughly torn
- 400g brioche loaf, roughly torn
- 100g unsalted butter, melted and cooled
- 6 eggs
- 1 cup (220g) caster sugar
- 600ml pure (thin) cream
- 600ml milk
- Finely grated zest of 1 orange
- 2 teaspoons vanilla extract
- Icing sugar, to dust
Grease a large baking dish. Arrange the almond croissant pieces in the baking dish, then top with a layer of pain au raisins (or pain au chocolate) pieces and finish with a layer of brioche.
Whisk the butter, eggs, sugar, cream, milk, orange zest and vanilla together in a bowl until just combined.
Pour over the pastries and brioche, then stand for 3-4 hours to allow the cream mixture to soak in and the flavours to develop.
Preheat the oven to 180°C and bake the pudding for 1 hour or until just set. Dust with icing sugar and serve.
Epic Hot Chocolate
Courtesy of jamie Oliver
- 2 pints semi-skimmed milk
- 2 tablespoons Horlicks
- 2 tablespoons cornflour
- 3 tablespoons icing sugar
- 4 tablespoons quality organic cocoa
- 100g good-quality dark chocolate (70% cocoa solids), finely grated
- 1 pinch ground cinnamon
- 1 pinch sea salt
Pour the milk into a large pan and bring almost to the boil over a medium heat.
Meanwhile, add all the remaining ingredients to a large jar and give it a good shake to combine. You need around 10 heaped tablespoons for this amount of milk.
Spoon the chocolate mix into the hot milk, give it a good whisk and leave to bubble away for a few minutes before serving.
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.
June 23, 2016 10:06 pm
Perth Food Truck Grilled To The Mac serves up the tastiest toasted sandwiches and macaroni and cheese in town. It’s official.
If you are lucky enough to see them parked up at an event in the City then get on over there and give them a try.
With flavour explosions such as the Reuben and, of course, Grilled Mac n Cheese, you are surely in for a treat.
The owner of Grilled To The Mac is the wonderful and highly motivated Jason Gelineau.
Originally from Canada, Jason grew up eating from food trucks and dreamed of eventually owning one himself.
Then one day, having moved to Perth, he decided to take the plunge.
We asked Jason to tell us more about his entrepreneurial journey and how it became a success. Here is what he had to say.
How did the idea for Grilled To The Mac come about?
I had grown up eating from food trucks in my native Canada and as a young hospitality worker I always dreamed of operating a food truck. Many years later while watching the movie Chef here in Perth and feeling a bit disgruntled with my corporate role, it came to me that this is what I wanted to do and the present was the perfect time to do it. Food vans were really taking off and no one was doing simple North American food, food that I was very familiar with and represented my background.
How did you turn your Perth food truck idea into a reality?
With lots of research and a bit of a “wing and a prayer attitude”. I immediately signed up for small business courses, registered my name and created a Facebook page and website, then I found a trailer and got to work in transforming it into Grilled to the Mac. Before I had my first event in October 2014 I already had over 200 followers on Facebook and had created a buzz about our brand which helped as we commenced trading.
What hurdles did you face setting up Grilled To The Mac and how did you overcome them?
Local government regulation in registering as a food business. As it was – and still is – a new industry it confused many Environmental Officers who do not fully understand the nature and objectives of mobile food vendors, it was stressful, frustrating and I lost a lot of sleep waiting.
What is your direct involvement in Grilled To The Mac?
As well as being the owner and operator, I do all the shopping, preparation, setting up, social media, marketing, admin and then have casual staff show up at the events to assist our service.
Describe the growth of Grilled To The Mac since it first opened. How successful has it been?
As we had a great business name and brand, it was quick to catch on with the general public and event organisers. We could handle high volume events, we were fun, professional and offered a consistent product. Customers they kept coming back to us, to the point we rarely had to apply for events or bookings, they came to us. We are fielding up to ten enquiries a week. The brand has grown to over 2,300 Facebook friends and 1,100 Instagram fans.
What are your plans for the future of Grilled To The Mac?
I have recently sold the business and continue as a consultant to potential Perth food truck operators, offering seminars and one on one consultations which have proved very successful with our clients.
What advice would you give to someone who was thinking about setting up their own Perth food truck business?
Do your homework! Many come from backgrounds other than hospitality or culinary and are not fully prepared on the reality of running a food business. It is a lot of hard work behind the scenes, you must understand systems and logistics and most importantly food safety! Also, many do not embrace social media which is the main form of marketing your business. Last but not least remember the customer experience, engage with your customers and ask yourself if the experience you are offering them is what you would be prepared to pay money for – particularly wait times for food.
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?
Surround yourself with positive and experienced people. Get yourself a mentor, either someone who has a lot of hospitality or culinary experience, or a successful food vendor. Through outlets like the WA Mobile Food Vendors Association (WAMFVA) we support our fellow members. I always followed the motto “I know what I know and I know what I do not know, for that I pay someone who knows”. You also have to be honest with yourself, is this a dream and is the dream realistic, it is not for everyone.
Who or what inspires you?
My daughter, she is such a talented and focused young lady whose work ethic astounds me. What she has achieved with her hard work and dedication drives me to keep going even when things do not go right.
Tell us about your biggest success or proudest moment.
There have been many. Every positive response we receive from a customer, particularly those who come back again and again (no matter where we are located) is heart-warming. Speaking with someone who finds out what you do and not only knows your business but has eaten at it. Service wide, Food Truck Rumble 2016 was a great day that saw us hugely improve on our experience the previous year and offer a much improved product and service to our customers.
Jason Gelineau is the Director of JAG Hospitality in located in Perth. For more information visit www.jaghospitality.com.au
Need A Perth Food Truck For Your Next Event?
Delish Ice serve up artisan ice pops with vintage flair. Contact Us today to make a booking, or visit our Food Trucks page for more information.
June 16, 2016 12:56 am
Are you struggling to engage new fundraising volunteers? Delish Ice are committed to offering fundraising initiatives involving our delicious ice pops. We know fundraising can be tricky to get right, which is why we are bringing you a series of posts about fundraising.
Last week’s post focused on high school fundraising ideas that work. This week we bring you a guest post written by Mandy Weidmann, aka the Fundraising Whisperer, who shares her ideas on how to successfully engage new fundraising volunteers.
Mandy is a publisher of the Fundraising Directory and has even written her own book about practical fundraising for school and club volunteers. There is no question, she is somewhat of a professional when it comes to fundraising.
With fundraising experience in bucket loads, who better to write this week’s post. Here is what Mandy had to say.
Fundraising Volunteers – Connect With the People Around You
I am a huge advocate of volunteering as a pathway to connecting with the people around you. As a big picture, it’s about community-building. On a personal level, it’s about making connections and friends. It’s about belonging.
Some call it ‘friend-raising’ rather than fundraising.
When I ask people what their fondest memories are of volunteering, the first wave of answers will be about the friends made, people met, events attended and fun had. The next wave will be about the great projects they got to spend their money on.
In my book ‘Practical Fundraising Handbook for School and Club Volunteers’, I list an ‘inclusive culture’ as one of my 5 secrets for successful fundraising. Here’s why:
- If people are having fun and feel they belong, they are more likely to show up as your volunteers and supporters.
- ‘Connection’ to your cause is so important in fundraising – and this is so much easier if there is connection between people.
- Nobody likes to feel like an outsider. It’s just not nice.
It is worth having the conversation: How do we actively create an inclusive culture in our committee and community? How do we make sure that nobody feels like an ‘outsider’? How can we help to create genuine connections within our community?
As a shameless introvert and somebody who does not cope well if plonked in a room full of strangers, I take great pains when organising events to make certain there is no room for awkwardness. It can take just a bit of imagination but I have to confess I’m pretty good at it (and so modest too!). Here are some ideas.
At your next meeting, have a series of ice-breaker questions in a jar and ask everyone to answer one. Nothing painful or deep, just something to lighten the mood and get everybody feeling involved.
I have prepared a printable A4 page of ice breaker questions for you to download.
The same goes for when you host an event. There are simple activities you can do to put people at ease straight away.
An easy one for a large group is to prepare enough ‘famous couple’ name tags for everyone. Everyone gets one as they enter the room, (or are placed when everyone is there) and have to find their ‘match’. Tarzan, meet Jane.
At a ‘significant milestone’ birthday party I threw for my husband, I had gone back to his childhood family and friends (he’s from the Netherlands) and asked them all to tell me some funny story about him that not many people would know. The responses were hilarious.
On the day of the party, I had prepared a piece of cardboard on string that everybody had to wear around their neck. On the front was a statement, and everybody had to guess whether they were true or false. On the back was a scorecard with spaces to record the answers from everyone in the room.
Straight away, everybody had something to talk about – to start up a conversation. There was no awkwardness, even from people who came alone. I notched that one up as a success.
At another event, I got a series of pictures of monkeys pulling different faces. They were very similar to each other, with only a slight difference. I cut them up into puzzle pieces – four for each monkey. Everybody in the room got a piece, and then there was chaos and a lot of laughing as everybody had to find the other matching pieces. Needless to say, it lifted the mood and helped to ensure that everyone had a good time and felt connected.
Ice-breaking activities are part of a broader commitment to an inclusive culture. As committees or fundraising organisers, it is our job to make certain that this connection and sense of belonging happens and thrives.
Now go away and plan some laughs. Happy Fundraising!
Mandy Weidmann, publisher of the Fundraising Directory and author of the Practical Fundraising Handbook for School and Club Volunteers, is Australia’s Fundraising Whisperer. You can follow her Facebook page, or sign up to receive her email tips here.
Need Fundraising Ideas?
Visit the Fundraising Directory’s 25 All Time Best Fundraising Ideas for inspiration.
Are You Planning a Fundraiser? Delish Ice Can Help.
Contact us today to find out more about our discounted ice pops, or visit our fundraising page for more information on the packages available. We hope to hear from you soon.