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.
June 12, 2016 11:28 am
The Best Family Events in Perth Handpicked By Delish Ice
Well that’s Autumn done and dusted, but there’s no need to hibernate just yet. There are plenty of events in Perth that will help you make the most of your weekends – even during the winter.
We have searched the web to find some of the best events in Perth for you and your family to enjoy. So get out into the winter sunshine and make the most of the cooler weather.
In a few months you’ll soon be complaining it’s too hot to do anything – then Delish Ice will be back in full swing to keep you cool again. We promise it will be worth the wait – we have big plans for next summer.
Winter Festival Fremantle
Where: Esplanade Park, Fremantle
When: 24th June till 17 July
A school holiday favourite, The Winter Festival Fremantle is returning for three magical weeks of fun for all the family. This year promises to be even bigger with professional skate demonstrations, date nights, live DJs, exhilarating rides, local food vendors and of course the infamous ice skating. The winter festival is free to enter, but tickets must be purchased for ice skating and other activities. So wrap up warm and get on down there. For more information and to book tickets visit the Winter Festival website.
Zoorassic Park At Perth Zoo
Where: Perth Zoo, South Perth
When: Runs until Sunday 17th July
Perth Zoo’s Zoorassic Park has been extended until Sunday 17th July, due to popular demand. So if you haven’t had a chance to take your little ones there, then you still have another month to do it. Zoorassic Park allows you to experience 19 dinosaurs as though they were still alive today. Follow the trail map to discover all the dinosaurs, dig for fossils or complete dino puzzles and colouring sheets. For more information visit the Perth Zoo website.
Glow In The Dark VolleyBall Fundraiser
Where: Fremantle Indoor Beach Volleyball Centre
When: Saturday 25th June from 6.30pm
Team registrations for this exciting fundraising event are now open, so if you like volleyball then get your friends and family involved in this community event. Teams of 4 to 6 people, both beginners and experienced players are all welcome. All players will have their faces and bodies painted with glow in the dark paint. There will also be a silent auction, raffle prizes and a bake sale. Proceeds will be donated to the Cancer Council WA. Visit the Facebook page for more information and a registration form.
Kids Wonderland Under The Big Top
Where: Hertha Reserve, Stirling
When: Saturday 2nd July till Sunday 10th July
Yes, the Kids Wonderland is back! Bigger and better than before with nine jam packed days of school holiday entertainment. Unlimited rides and live shows are the offer of the day, all for just $27.50 per person plus booking fee. Enjoy an exciting selection of carnival rides, children’s entertainment and educational exhibits. There’s even a silent disco, hosted by Mix 94.5. For the parents there is the Stirling Parent Oasis, where you can unwind with a hot cup of coffee or receive a pamper session with 3 minute massages. Oh, and did we mention there’s free popcorn!? For more information and to book your tickets visit Ticketbooth.
Frostival Outdoor Ice Rink
Where: Sorrento Quay Boardwalk at Hillarys Boat Harbour
When: 1st July till 17th July
Yes you heard it right, an outdoor ice rink is coming to Hillarys Boat Harbour this winter. The ice rink will open at 8am until 8pm on Monday through Wednesday and until 10pm, Thursday through to Saturday. Tickets range from $10.00 for little skaters, to $24.00 for grownup skaters. The ice rink is perfect for kids young and old, so get your skates on and get on down there. For more information visit the Frostival Australia website.
Lord of the Flies By The Harbour Theatre
Where: Camelot Theatre, Mosman Park
When: 29th July to 7th August at 2pm and 7.30pm sharp.
A cult classic, Lord of the Flies brings you a story about the unfettered freedom and anarchy of a group of boys who are suddenly set upon an uncharted island. The original book was written by William Golding in 1954 as a direct contrast to the idyllic views of children held by other popular writers of that time. A great stage play about rites of passage, it’s not to be missed. Tickets cost $25.50. For more information and to book visit the Harbour Theatre website.
Are You Planning An Event In Perth?
Then Delish Ice can help. For the ultimate vintage experience contact us today or visit our Events page for more information.
June 9, 2016 5:48 am
Unique Fundraising Ideas: A Handy Guide for High Schools
Finding unique high school fundraising ideas can be tricky. But not when Shannon Meyerkort is around.
Shannon is full of ideas when it comes to fundraising. She even has her own blog jam packed with fundraising tips and tricks.
We asked Shannon to write a guest post about high school fundraising and she didn’t disappoint.
Here are Shannons tips for running a successful and unique fundraiser.
High School Fundraising – How To Do It Right
Fundraising with and for high school students is an entirely different experience than fundraising in primary schools. Parents play less of a role and the all-important ‘cool’ factor can be as elusive as a magical unicorn.
One thing high school students have in droves is passion. If students feel passionate about something, whether it is saving the pandas or refurbishing the school canteen, you will struggle to stop their enthusiasm.
Control is also top of the list. Its best to let the students make the final decision about how they will raise funds, and you will get a greater level of involvement.
Below are a few of the most popular ideas for fundraisers that will help get your students excited about participating.
Lunch Time Markets
Depending on the size of your school you can run a single market stall as a weekly occurrence, or have a bigger event with multiple stalls once every term.
Allocate the students one week where they are responsible for organising and manning the stall each term. This can be tied into any number of classes from maths, social sciences, economics and vocational trades.
The stalls can be the same each week, such as ice pops in summer and hot soup in winter, or something different each week.
Ultimately, what you sell is entirely up to you but here are a few of my favourites:
Delish Ice’s artisan ice pops come in a range of exotic flavours, and will be as popular with the teachers as the students.
With a tried and tested menu of adored flavours combined with a super cute retro cart set up, this is a fun and easy option.
To find out more information just pop on over to the Delish Ice fundraising page.
Large batches of pumpkin, chicken and noodle, minestrone or other favourite soups can be made and served in cups over the cold winter months.
You can get some fantastic soup ideas if you just do a quick search on Google. Websites such as Taste.com.au are a great place to start.
Gourmet Hot Chocolate
Hot chocolate is another winter favourite. You can offer a variety of flavours each week such as cinnamon, white chocolate or chilli.
Again, you can get some great hot chocolate recipes by doing a search on Google.
Themed nights can be in the form of a quiz night, bogan bingo or a casino style evening.
It’s common for these events to be limited to parents, but there is no reason why they can’t be opened up to students – just be mindful of selling alcohol.
You can sell tables to family groups, or have tables of adults and tables of students. A bit of friendly competition never hurt anyone, right?
For quiz nights, consider having alternate rounds of questions designed by students and adults working to a theme. For example a colour, where each answer must involve the word ‘black’ or ‘red’ in it. Or decades, where questions must revolve around events or trends from a particular decade in history.
Fundraising Mum’s has some great tips on how to run a quiz night.
Casino night fundraisers are also an exciting night out and can be run with either real cash or ‘funny money’. Attendees would need to be over 18 though, so this one’s strictly for the adults and Year 12 students.
Either way, casino nights give people an opportunity to dress up. Or you can choose from a number of themes such as James Bond or Vegas.
Customised teddy bears are a great fundraiser for Year 12 students to raise money for an end-of-year party or graduation dinner. These customisable bears are also a nice keepsake for students and families.
Students can choose to have their photos printed onto the teddy bears t-shirt. Or they can have artwork, sketches or simply the school logo to personalise each bear.
Graduation bears come with a cute black mortar board and scroll.
DIY Themed Cookbooks
A literacy based fundraiser, such as having the senior students write and publish their own recipe book, is not only fun but also provides a lasting (and practical) keepsake of their time at the school.
Themes for publishing your own school recipe book could be ‘easy recipes for poor uni students’, ‘party food and nibbles’; ‘entertaining on a budget’, or ‘how to boil an egg and other easy recipes’ – the possibilities are endless.
Frozen Cookie Dough
Running a frozen cookie dough fundraiser is lots of fun and an exercise in marketing and logistics – perfect for a group of senior students.
While the dough practically sells itself, distribution of hundreds of frozen tubs of dough can be challenging. The ‘pick-up’ could easily be integrated into another event or fundraiser.
Themed Fun Run
Not everything has to be about food, and any fundraiser that gets kids outdoors is always going to be well received.
By the time a student has finished high school they have probably participated in a dozen fun runs, so it is important to make a high school fun run something different and special.
Adding a wacky theme will help boost participation rates and you are only limited by your imagination. Try superheroes and villains, dress-like-a-teacher, what I want to be when I grow up, dress like your favourite food, a stiletto run, bad taste t-shirts, or bogans and businessmen.
An outdoor movie marathon can cater to all age groups.
Start the evening early with a G rated film for younger siblings and community members. Then as the night progresses movies can be chosen to suit older audiences.
You can hire inflatable movie screens for films under the stars or organise an indoor theatre in the school gym during winter, complete with beanbags and pillows.
There are plenty of options for concurrent fundraising such as selling popcorn, ice pops, cupcakes and glow sticks.
A simple and effective fundraiser, selling scratch ’n’ help cards requires lots of people, with lots of motivation and little else.
Suited to older students who are willing to approach strangers, the donor simply scratches one or more circles from the card revealing an amount (from 50c to $3) they must donate. These cards would work well in conjunction with another event such as a school or community festival or market.
Want More Fundraising Ideas For High Schools?
This is a guest post from Shannon Meyerkort, aka Fundraising Mums, an online community dedicated to helping parents find new and interesting ways to raise money for schools and sports clubs (without losing their minds). Find her on Facebook or visit her blog Fundraising Mums for more hints and tips.
Need Some Ice Pops For Your Next High School Fundraiser?
Delish Ice are happy to help you with your next high school fundraiser. We supply ice pops at a discounted rate so you can make a profit. For more information just pop on over to our School Fundraising page. We hope to hear from you soon!
May 29, 2016 6:58 am
I wanted to use this post to work through some ideas, and ask for your feedback and opinion on a couple of points.
This is something I have been thinking about a lot, but was finally prompted by a generous competition that bubbled up in my Facebook feed a few days ago.
Alexi Panos and Preston Smiles are two inspiring coaches with a transformational program called “The Bridge Method”, a 12 week transformational training program designed to help create a truly limitless and fulfilling life … sign me up!
The competition (first prize being access to the training program, mentorship and more) asked why was winning this so important and what I was committed to creating in my life.
For me, it’s because I have a dream of building Delish Ice into a globally recognised business that people adore and is a force for good and positivity.
I don’t want to be known for just for our delicious iced treats but the positive impact that we have in our communities.
When I started Delish I had dreams of spreading this idea as far as I could – doing something different and bringing delight to everyone that we met. I then wanted to take it one step further and encourage people to pass that feeling on to the next person that they met.
All it takes is a smile, or a considerate gesture, kind action or thoughtful surprise, but the positive repercussions are like a ripple in a pond with the effect multiplying exponentially.
I know the idea of spreading delight perhaps seems a little less important than undertaking a mission to radically transform lives but I think it is no less worthy. I believe that through this ripple effect of kindness we can raise the frequency and vibration of the world a notch, and that can only lead to better things.
I envision our greater mission is far beyond creating and serving up delicious pops. We will become a global brand that people love to interact with. We make them happy. We inspire them.We spread delight and we encourage them to pass the feeling along and pay it forward.
I want our business to be an inspiring, nurturing wonderful place to work for all our Pop Stars. I want be a guiding light to help them be the best version of themselves. Have confidence in their ability. Truly understand who they are and their natural geniuses. I want us to be a stepping stone towards greater things for them.
I want our business to be pure delight for our clients and customers that brightens their day and inspires them to show empathy, compassion, kindness and thoughtfulness.
Finally I want our business to positively impact the global community. I want Delish Ice to be a driving force of goodness in the world. I see our business model being able to be used as a model to teach the invaluable skills of entrepreneurship which would be amazing at a micro level in developing countries and at an elementary level in education.
Being able to view the world through the lense of an entrepreneur is a liberating thing. In the way that once you can identify opportunities and find a way to deliver to people what they want and need, there is freedom in knowing whatever happens, you will always be able to look after yourself. Perhaps that one venture fails, but that’s ok, you just pick yourself up and start again. The freedom from knowing you don’t have to rely on anyway else for income in order to feed or house yourself is liberating. I would love to help more people find that resourcefulness within themselves.
I want not for profit groups to be able to use what we do to raise money to help them support their own causes . Thus creating further leverage with what we have created.
I want to find our own causes that we support in a way that will do the most good in the world.
I have not yet found the perfect answer as to how to do all this, so I was hoping you all could help me out here a little by offering your two cents.
As I was writing this, these two videos bubbled up in my Facebook feed that were particularly pertinent to this discussion.
The first video is of a man, who seeing how destitute some of the people were within his community, quit his job in order to feed and take care of them.
There were a couple of quotes from this clip that really got me. I really encourage you to take the time to watch this.
“Food is one part. Love is another part. Food will give them physical nutrition. The love and affection that you show, will give them mental nutrition”
“What is the ultimate purpose of life? …. Is to give”
This happened to start playing next, but I found was just as meaningful for me, given this topic. I used to say I wanted to have a million dollars in my bank account by the time I was 35. Well, that has been and gone and not happened, but now I think the more noble vision is to be the new version of a millionaire – someone who positively affects the lives of a million people (and from there we can move onto being billionaires)
My questions for you
I have some question today (don’t have to answer all of them) just any that resonate with you and that you would like to share your ideas and opinions.
1. What does delight mean to you?
2. How do you think we can help spread delight more? Is this something you think the world needs more of?
3. What causes are close to your own heart?
4. How do you think we can make the most impact?
5. Should we concentrate on supporting our local community or turn our attention internationally to those that need it the most.
Thanks! I look forward to your comments – you can leave them below or back on Facebook.
May 26, 2016 1:14 am
Winter Warmer Soup Recipes to Warm Your Soul – It’s Too Cold For Ice Pops!
Sadly the season for ice pops has come to an end. But don’t worry, we will be back in full swing next year with a full fun-packed schedule.
In the meantime, it’s been pretty cold the last few days so here are some winter warmer soup recipes to help warm your soul over the cold winter months.
We have come up with four of our favourites that are sure to put a smile on your face.
Make a batch of these delicious soups and store them in your freezer, then just take them out when you need them. Enjoy.
Hearty Beef Goulash
Courtesy of BBC Good Food
- 1 tbsp olive oil
- 1 large onion, halved and sliced
- 3 garlic cloves, sliced
- 200g scotch fillet steak, finely diced
- 1 tsp caraway seeds
- 2 tsp smoked paprika
- 400g can chopped tomatoes
- 600ml beef stock
- 1 medium sweet potato, peeled and diced
- 1 green capsicum, deseeded and diced
- 150g pot natural greek yogurt
- Handful of parsley, chopped
- Heat the oil in a large pan, add the onion and garlic and fry for 5 minutes until it starts to colour. Stir in the beef, increase the heat and fry, stirring to brown it.
- Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 minutes.
- Stir in the sweet potato and green capsicum, cover and cook for 20 mins more or until tender. Allow to cool a little then serve topped with the yogurt and parsley.
Red Lentil, Sweet Potato and Coconut Soup
Courtesy of Jamie Oliver
- Olive oil
- 750g sweet potato, peeled and cut into 2 cm chunks
- 2 red onions, peeled and cut into 2cm thick wedges
- ½ tablespoon cumin seeds
- 1 teaspoon ground coriander
- 4 cloves of garlic, peeled and finely sliced
- 1 fresh red chilli, finely sliced
- ½ bunch of fresh coriander, pick the coriander leaves and finely slice the stalks
- 125g red lentils
- 1 litre organic vegetable stock
- 1 x 400ml tin of light coconut milk
- 1 lemon
- Preheat the oven to 180C / gas mark 4.
- Place the sweet potato and onion wedges into a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40-45 minutes, or until cooked and golden.
- Meanwhile, place a large saucepan over a medium-low heat and pour in a lug of olive oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.
- Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.
- Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.
- When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture.
- Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.
French Onion Soup
Courtesy of Good Housekeeping
- 2 tbsp olive oil
- 6 large brown onions, finely sliced
- 2 tsp fresh thyme leaves, plus extra to garnish
- 500ml (17 fl oz) cider
- 1 tsp caster sugar
- 1.4 litre (2 ½ pints) good quality vegetable stock
- 6 small slices freshly baked white bread
- 150g 5oz gruyère cheese, grated
- Gently heat oil in a large pan. Add onions, thyme and a large pinch of salt. Cover and cook over low heat for 30min, stirring occasionally, until onions are soft.
- Pour over the cider and add the sugar. Turn up the heat and bubble, stirring frequently, until the cider has evaporated and the onions are well caramelised, about 30-40min.
- Add stock and heat through. Check the seasoning. Preheat grill to medium. Put bread on a baking tray and lightly toast both sides under the grill. Divide the cheese equally among the toasts and grill until melted and bubbling.
- To serve, divide the soup among six warmed soup bowls. Top each bowl with a cheese toast and garnish with thyme leaves and black pepper.
Hearty Chicken and Vegetable Soup
Courtesy of Taste
- 2 tablespoons olive oil
- 1 leek, halved, washed and thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, peeled and diced
- 2 celery sticks, diced
- 2 small zucchini, diced
- 1 swede or turnip, peeled and diced
- 1 ¼ cups dry soup mix, rinsed (a combination of split peas and lentils)
- 8 cups organic chicken stock
- 1kg skinless chicken legs
- Heat the olive oil in a large saucepan over a medium heat. Add the leek and garlic and cook, stirring, for 2 minutes or until soft but not coloured. Add the carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in the soup mix, stock, chicken and 1 cup cold water. Increase heat to high and bring to the boil.
- Reduce the heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
- Remove the chicken legs from soup and allow to cool slightly. Remove the meat from the bones. Roughly chop the chicken meat and add to the soup. Season with salt and pepper. Ladle the soup into warmed bowls and serve.
Start Planning Your Vintage Experience In Time For Summer
If you are planning a summer event or wedding, Delish Ice can help. We are now taking bookings for next summer, so get your preferred date locked in today to avoid disappointment. We have a range of packages available to suit any budget. Visit our Your Experiences page for more information.
May 19, 2016 11:32 pm
Delish Ice Spread Delight At The Boulevards Private Croquet Event
We love spreading delight wherever we go. For anyone looking to host a summer event Delish Ice offer a complete vintage experience which includes handing out our deliciously tasty artisan ice pops.
This summer we were contacted by The Boulevard Hotel in Floreat, who were looking to host a croquet afternoon for some of their regulars. They thought it would be a great idea to hand out some ice pops to their guests and we were only too happy to oblige.
The Boulevard’s local community is very important to them. Hosting this event was a fun way to celebrate the end of summer and enjoy great food and drink with some of the locals and favourite customers.
Heading to their neighbours, the Cambridge Croquet Club, Laura Weekly and the rest of the crew at The Boulevard organised an afternoon of croquet, beer, wine, canapes and fun for their guests.
A great mix of people attended the event, from the young hipster crowd to the Floreat locals and even some little ones in tow.
Entertainment included Charlie Bucket and musician Jimmy Murphy, providing an awesome atmosphere with people mingling and getting into the croquet.
Delish Ice provided one of their ‘cute as a button’ pop carts, fully loaded with some of our favourite artisan ice pops. The cart added to the fun filled summer vibe of the afternoon.
A range of ice pops were on hand for those looking for a sweet treat or a way to keep cool. Flavours included some of our favourites such as Moscow Mule, Lamington and Espresso Martini.
It was a 40 degree day so we ran out of ice pops very quickly. Everyone loved them. The Moscow Mule was definitely the crowd pleaser of the day.
About The Boulevard Hotel
The Boulevard Hotel emphasises great food and wine in a relaxed, welcoming and beautifully designed surroundings.
Located on the corner of the Boulevard and Howtree Place, The Boulevard Hotel features an impressive long bar, stunning terraced beer garden, a luxurious lounge and many other well-defined and beautifully conceived spaces for drinking and dining.
Visit or Follow The Boulevard
The Boulevard Hotel, corner of The Boulevard and Howtree Place, Floreat, WA | P: 08 9284 1199 | W: www.theboulevardhotel.com.au
Opening Hours: Monday – Thursday 11am till Late | Friday – Saturday 11am till Midnight | Sunday 11am till 10pm
Follow The Boulevard on Facebook, Instagram and Twitter for regular updates and event information.
Do You Love Artisan Ice Pops?
Delish Ice make and sell artisan ice pops. You can purchase our ice pops from our online store, or hire our full vintage experience where we come to you. For more information visit our Your Experiences page.