April 5, 2016 10:07 am
Ever Wondered How Ice Pops Came About? Read On To Find Out More About Frank Epperson, Ice Pop Inventor
We love ice pops here at Delish Ice HQ. Being the artisan ice pops expert that we are, it’s only natural we would want to find out more about the origins of the frozen drink on a stick.
Did you know ice pops are referred to as a popsicle in Canada and the United States, a freezer pop in Ireland and an ice lolly in the United Kingdom? Who would have thought that something so simple would have so many different names.
Whatever it’s called in your home country the origin of this tasty treat remains the same. This is the story of Frank Epperson, ice pop inventor.
Artisan Ice Pops – Invented By An Eleven Year Old Boy
Frank Epperson, Ice Pop Inventor
The artisan ice pop was invented in the United States by Frank Epperson of Oakland, California.
The story goes that at the age of 11 a young Frank Epperson accidentally created the ice pop when he left a mixing stick in a glass of powdered soda water on his porch during a particularly cold night.
Eighteen years later, following his accidental discovery, Epperson started serving his ice pops at a Fireman’s ball and they were a huge hit.
It didn’t take long for Epperson to realise that his invention could be a commercial hit, so just one year later in 1923, he introduced the frozen treat to the public at Neptune Beach, an amusement park in Alameda, California.
Soon after, Frank applied and received a patent for ‘a handled, frozen confection or ice lollipop’, which he named the Epsicle, and started producing different fruit flavours on birch wood sticks. The first flavour produced was rumoured to be cherry.
He and his partners set up a royalty arrangement with the Popsicle Corporation. But after 1929
he sold the rights to the invention and the Popsicle brand to the Popsicle Corporation who started selling them for just a nickel.
At the time of the sale Frank was broke, having liquidated all his assets to stay afloat.
The Popsicle Corporation grew the brand, diversifying into similar frozen treats such as the twin Popsicle, Fudgsicle, Creamsicle and Dreamsicle.
The two-stick Popsicle was introduced at the height of the Depression when the company was looking for ways to make its products more affordable to consumers, who had little money to spend on frivolous frozen confections. It allowed customers to break the popsicle’s in half to share with siblings and friends, thus saving money.
It is recorded that soon after purchasing the Popsicle brand the Popsicle Corporation immediately began suing competitors such as Kold Kake Company, M-B Ise Kream Company and Good Humor for patent infringement.
Eventually the Popsicle Corporation and Good Humor (which are both now owned by Unilever) came to a truce. Popsicle agreed to only make frozen desserts from water and Good Humor owned the ice-cream market.
Frank Epperson died in October 1983 at the age of 89 years old. He was reported to have said about the sale of his invention, “I was flat broke and had to liquidate my assets. I haven’t been the same since.”
At least Frank got to live to see the legacy that he had created, but it must have been hard on him to watch how successful his invention became having never really profited from it.
Do You Love Artisan Ice Pops?
Delish Ice make and sell artisan ice pops. You can purchase our ice pops from our online store, or hire our full vintage experience where we come to you. For more information visit our Your Experiences page.
March 29, 2016 1:15 am
Planning a Dinner Party With Lots of Guests? Easy Food Ideas For Feeding The Masses
It can be tricky to provide something quick and easy, yet tasty and satisfying for your dinner party guests if you are feeding en masse.
If you struggle to find something that doesn’t cost the earth and can easily be served at a buffet style dinner party, look no further.
Curry is a great dish to feed a large group of people – particularly a buffet style dinner party. It can be made in bulk and simply served with rice and some lovely naan bread. It’s easy to dish up and everyone can just help themselves. After all, who doesn’t like a good curry.
If you are planning a family gathering that requires catering for a large group of people try these tasty curry recipes. Then serve our lovely ice pops for dessert. We promise they won’t disappoint.
Peshawar-Style Lamb Curry
This is a deliciously creamy lamb curry that is bursting with flavour.
We recommend using lamb fillet for this recipe to ensure the meat doesn’t come out too chewy. You’re not slow-cooking this curry, so you need the meat to be tender.
- 700g lamb fillet, cut into cubes
- 4 tbsp olive oil
- 1 large onion, chopped
- 2 tsp garlic puree
- 2 tsp ginger puree
- 1 tbsp tomato paste
- 5 green cardamom pods
- 2 bay leaves
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder (or to taste)
- 1 tsp ground coriander
- 2.5 cm / 1 inch piece of cinnamon stick
- 5 cloves
- 125g natural yoghurt
- 2 tsp corn flour
- 5 fl oz warm water
- 2 tbsp chopped coriander
- 1 tbsp chopped mint
Heat the olive oil over a low heat. Add the cinnamon, cloves and bay leaves and sizzle for 30 seconds until you start to get a yummy smell. Then add the meat.
Increase the heat to medium-high and cook until the meat is brown and the natural juices have evaporated.
Add the onion, ginger and garlic puree. Cook for 5-6 minutes. Then add the tomato paste, turmeric, ground coriander and cumin. Cook for 3-4 minutes.
Meanwhile, whisk together the yoghurt, corn flour and chilli. Then add to the meat.
Reduce the heat to low. Add water, cover and simmer for 45-50 minutes.
Stir in the fresh mint and coriander. Serve with fluffy basmati rice and naan bread for dipping in those lovely juices.
Chicken in Green Chilli, Mint & Coriander
This dish is perfect for those who prefer a milder curry. The spinach, mint and coriander give it a really fresh taste making it very moreish. Your guests will love it.
- 700g / 1 lb 9 oz skinless chicken, cut into cubes
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 25g / 1 oz coriander leaves and stalks roughly chopped
- 25g / 1 oz fresh spinach, roughly chopped
- 15g / ½ oz fresh mint leaves, roughly chopped
- 1 small tomato, deseeded and cut into julienne strips
- 3 garlic cloves, roughly chopped
- 1 tsp ground turmeric
- 2.5 cm / 1 inch fresh ginger, roughly chopped
- 2-3 fresh green chillies, deseeded and roughly chopped
- ½ tsp salt
- ½ tsp sugar
- 1 ½ tbsp lemon juice
- 85g / 3 oz thick set natural yoghurt
Place the coriander, spinach, ginger, garlic, chillies, mint, lemon juice and salt in a food processor. Process to a smooth puree. Add water if necessary to facilitate blade movement.
Whisk the yoghurt until smooth (this will avoid it separating when cooking).
Heat the oil in a large saucepan and cook the onion for 5-6 minutes until soft.
Add the chicken and stir fry for 2-3 minutes until opaque.
Add the turmeric, sugar and salt (to taste) then stir fry for 2 minutes.
Reduce the heat and add half the yoghurt. Cook for 1 minute then add the rest of the yoghurt.
Turn the heat up to medium and cook until the yoghurt resembles a thick batter and the oil is visible.
Add the pureed ingredients and cook for 4-5 minutes, or until the chicken is cooked through.
Remove from the heat, garnish with the tomato strips and serve with basmati rice.
Madras Beef Curry
If you like something with a bit of heat in it, then this curry is for you. It’s rich and full of flavour.
Choose good quality beef fillet to ensure it comes out nice and tender.
- 1 kg beef fillet, cut into cubes
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup beef stock
- 2 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp chilli powder (or to taste)
- 1 tbsp ground cumin
- ½ tsp ground black pepper
- 2 tsp fresh grated ginger
- 2 garlic cloves, crushed
- Juice from 1 lemon
Combine the coriander, turmeric, chilli, cumin, pepper, ginger, garlic and lemon juice to make a paste.
Heat the oil in a large saucepan over a high heat. Add the beef and brown, then transfer to a bowl.
Reduce the heat to medium and add the spice paste. Don’t worry if there are some juices from the meat left in the pan as this will add to the flavour.
Cook the paste for 1 minute, until you can smell those yummy spices.
Return the beef to the pan, stir and coat for 1 minute.
Add the tomato paste and stock. Bring to the boil and reduce the heat to low. Cover and cook for 1 hour 15 minutes or until the beef is tender.
Remove the lid, cook for 15 minutes, or until the sauce has thickened.
Serve with basmati rice and naan bread.
These recipes serve four people, but the beauty of curry is you can double the recipe if you need more. Prepare them ahead of time and reheat when you are ready to eat.
The best rice to use is the Tilda basmati rice.
If you are not sure how much rice to cook, a good guide is ½ a cup per person. Or you can buy the microwavable pouches if you don’t want to make it yourself.
Naan bread can be bought in most supermarkets. We like True Foods Traditional Naan Bread, or Garlic Naan Bread. Wrap the naan in foil with a knob of butter when heating through in the oven.
Stuck for An Easy Dessert Idea? Buy Our Delicious Ice Pops
From fruity refreshers to decadent desserts we have the ice pop to compliment any main meal. Just visit our online store to order yours today.
To serve, just pop them in an esky with some ice and your guests can help themselves.
March 21, 2016 11:21 pm
Ice Pops For Your Dog: 5 Pupsicle Recipes To Keep Your Dog Cool
Did you know the average body temperature of a dog is between 38.3 and 39.2 degrees celsius? That’s approximately 2 degrees hotter than a human.
Summer may be on its way out, but that doesn’t mean your pooch won’t benefit from having something on hand to cool her down. After all, it can get pretty hot in Autumn during the daytime.
Heat stroke and heat exhaustion are dangerous situations for any dog. Remember, your four legged friend tends to spend most of her day outside – either exercising or in your backyard.
One way to help them beat the heat and cool down is to make them their very own dog friendly ice pops. They are super handy to keep in the freezer in case you need them.
Here are some of our favourite recipes that you can easily make at home.
If you don’t have any popsicle moulds you can use an empty single-serve yogurt container. Just run them under water to release the contents. For smaller dogs try using ice cube trays.
The Dogington Post
- 1 Cup of chicken stock
- ½ Cup of water
- 1 ½ Ounces of finely chopped chicken meat
All dogs love chicken. This pupsicle is the perfect savoury treat for your dog.
Prepare and cool down the chicken stock, then combine in a bowl with the chicken.
Pour into popsicle moulds or ice cube trays. Freeze overnight.
Beef and Carrot Pupsicle
- 4 Carrots
- 1 Cup of beef stock
Peel and chop the carrots and make one cup of beef stock. Place both ingredients into a saucepan.
With the lid on, cook on a medium to low heat until the carrots are soft.
Once cooled slightly use a stick blender to blend until smooth like a puree. Then pour into your moulds.
As an extra treat try mixing in two tablespoons of yoghurt after blending.
Creamy Banana and Orange Pupsicle
Modern Dog Magazine
- 1 Ripe banana
- 4 Cups orange juice
- ½ Cup plain yoghurt
This recipe is guaranteed to give your pup a fruity treat.
Simply puree all the ingredients in a blender and pour into popsicle moulds.
You can also switch out the fruit for something different. For example blueberries, strawberries, peach or watermelon.
When selecting the fruit juice make sure you choose something that is natural with no added sugar. Or even better, make your own.
You can swap the orange juice for pineapple or apple juice to mix things up a bit.
Easy Peanut Butter Pupsicle
The Scrumptious Pumpkin
- ½ Cup plain yoghurt
- 1 Ripe banana
- 2 tbsp smooth peanut butter
Yes, dogs really can eat peanut butter. Just take a look at the chart below for confirmation.
The peanut butter adds another flavour dimension to these tasty treats. I can guarantee your dog will love it.
To make this pupsicle add the yoghurt, banana and peanut butter to a blender or food processor and puree until the mixture is smooth and creamy. Freeze overnight.
Mix It Up
Of course, you don’t have to stick to the ingredients we have listed here. Be creative and make your own sweet and savoury pupsicles by swapping out some of the ingredients for something different.
But remember, there are certain foods that you should never feed your dog.
Here is a handy chart to help you decide what to include in your homemade pupsicles.
Another handy tip is to incorporate a rawhide stick into your popsicle.
To add a rawhide stick wait for the mixture to part freeze then insert the rawhide stick into the mixture (like you would an ice pop stick). Place the pupsicles back into the freezer for the remaining time, until completely frozen.
Don’t Fancy Making Your Own Pupsicles?
No worries. Delish Ice cater for our four legged friends too. Buy our sweet potato and apple pupsicle with a rawhide stick from our online store today.
March 18, 2016 1:37 am
What’s Coming Up In and Around Perth This Autumn
Summer is officially over – even though it doesn’t feel like it yet.
When Autumn does decide to show its face it doesn’t mean Perth goes into hibernation. There is still plenty to do in and around the city over the coming months, so get out there and enjoy the Autumn sun.
Sites such as Weekend Notes and Experience Perth contain details of events coming up in Perth and its surrounds.
Here are some of our favourite events coming up in Autumn. We hope to see you there.
Twilight Hawkers Market
When: Runs until 29 April 2016, every Friday from 4.30-9pm
Where: Forrest Place, Perth CBD
You will find Delish Ice here every Friday night for the Hawkers Market in Forrest Place. Sadly it’s almost time for the market to pack up for winter, so if you haven’t been able to make it down yet you have until the end of April.
The market is Perth’s original and biggest street food market bringing the tastiest eats from around the globe to the heart of Perth. There is also some live music to add to the atmosphere.
It’s a great place to meet friends after work or grab a bite to eat before a night out.
Ben & Jerry’s Openair Cinemas
When: 10 March – 24 April 2016
Where: Ozone Reserve, Riverside Drive (on the corner of Plain Street), Perth CBD
This event gives everyone a chance to enjoy the last of the sunny days and clear, balmy evenings before the cooler weather comes.
The program incorporates a great mix of recent blockbuster releases, action-packed flicks, cult classics, comedies, thrillers, dramas and documentaries.
During the afternoon the cinema features live music and guest appearances by local musicians and DJ’s, playing tunes as the sun sets.
Sit and relax on a bean bag chair and enjoy some gourmet food and a drink right on the foreshore. A perfect setting to watch a movie under the stars.
To view the program and movies schedules and to purchase a ticket click here.
Summer X Salt Markets
When: 19 March – 16 April 2016
Where: Brighton, Scarborough Beach
Summer X Salt Markets is a collaborative community project between The Sandwell Movement and Clean Coast Collective.
Free to attend, the markets feature a tonne of community and sustainability initiatives. Support your local small businesses and not-for-profit organisations who will be displaying a range of products for you to purchase including ethically sustainable jewellery, homewares, eats and treats, fashion and art.
Food trucks will of course be on stand by for those of you who want to grab a quick bite or some refreshment.
You can also partake in some yoga and pilates classes by the beach as well as free surf lessons. Or listen to some live music and entertainment by local talented artists.
This event is perfect for all the family so head on down for a day by the beach and some fun in the autumn sun.
Visit their Facebook page for more information.
Channel Seven Mandurah Crab Fest 2016
When: 19 March – 20 March 2016
Now in it’s 18th year the Channel Seven Mandurah Crab Fest includes something for everyone.
There is no charge to enter and most of the entertainment is free.
Additional tickets can be purchased for a number of other events happening over the weekend.
Of course, there is always a chance to sample some crab. Gourmet food vendors will be offering seafood dishes from around the world, some featuring crab.
You can pick up a serving of something tasty for $10 or less. Or you can attend something a little more fancy and go to the Long Table Lunch for wine and cheese tasting at $220 per ticket.
The festival is also trying something new this year with the introduction of a Progressive Dinner Cruise, where a new course is served at each ‘port’. Tickets for the dinner are $180 each.
For more information and to book tickets for some of the unique event experiences visit the Mandurah Crab Fest website.
Taste Of Perth Festival 2016
When: 29 April – 1 May 2016
Where: Langley Park, Perth CBD
Taste of Perth is now in its third year. It’s a fantastic gastronomic experience showcasing a range of quality restaurant delights from Perth’s unique and progressive dining scene.
During the course of the event the city’s hottest restaurants will each prepare a range of signature dishes in ‘taste’ sized portions, allowing you to create your dream tasting menu at the ultimate foodie festival.
You can mingle with award winning chefs and like-minded foodies as you browse through hand-picked premium food and drink producers. Or sit back, relax and enjoy live entertainment right on the foreshore in Langley Park.
To find out what’s on and book your tickets click here.
Sunday Sounds at Northbridge Piazza
When: Runs until the 29 May 2016, every Sunday – 4-7pm
Where: Northbridge Piazza, Northbridge
This event has been running since late September and is due to finish at the end of Autumn, so make sure you get down there and listen to some free music before it packs up for another year.
Sunday Sounds showcases some of Perth’s best musical talent for free.
Listen to some music then head off to any one of the fantastic bars and restaurants that Northbridge has to offer.
Coming up at Sunday Sounds are the following talented local bands:
- 27 March – Priscilla Gardner Quartet | Nueva Salsa Orchestra
- 24 April – Salma Gundi | The Birds
- 29 May – Where There’s Smoke feat. Alix Jordan | Charlie-Moon Meader Band
For more information click here
Are you planning an event in Perth?
For the ultimate vintage experience contact us today or visit our Events page for more information.
March 8, 2016 10:44 am
A Step-By-Step Guide To Setting Up Your Own Mobile Food Truck Business
There has been a real increase in mobile food trucks around Perth in the last couple of years. Have you noticed? They are everywhere.
This is due (in part) to the relatively recent Food Truck Trial the City of Perth has been running.
Mobile food truckers are now able to sell their wares during the daytime in approved locations across the City. If they have a permit.
This is a significant step forward by the City of Perth.
Mobile food truck owners will be able to maximise their profits when previously they were limited to organised public events – or private events, festivals and corporate functions.
With this recent development sounding like it will move into something more permanent there is no better time to put your entrepreneurial skills to the test.
Here is our guide to becoming a mobile food truck entrepreneur.
Step 1 – Make a Plan
So you have an idea, you just need to get it off the ground. It’s a daunting and scary prospect.
Planning is therefore vital.
Firstly, make sure you do your research and are able to answer the following questions:
- What other food trucks will you be competing with?
- Are there any existing food trucks that offer the same kind of service as you?
- What can you offer your customers that the others don’t?
Find your niche. Then build a business plan.
If you are going to need finance for your business venture you will need to present a business plan to your financial institution. The Australian Government has a very useful guide on how to do this – including a business plan template.
All your costs will need to be outlined in your business plan. This should include the following:
- Capital expenditure: Initial costs for setting up the business such as a licence to operate, purchasing a food truck, renovating your food truck to ensure it is compliant with Government specifications, purchasing your own domain name and designing your own website.
- Operating expenditure: Ongoing costs from month to month such as cleaning equipment, staff wages, ingredients, council permits, insurance, ongoing marketing costs.
Laying out your costs will help you determine how much you need to sell each month to start making a profit. It will also help you work out if you need to get a bank loan to get your idea off the ground.
Step 2 – Seek Accounting, Tax and Financial Advice
It’s really important to talk to an accountant before you start.
Your accountant will be able to talk you through your tax obligations and the costs associated with remaining tax compliant. They can also help you to understand if your business plan will work – based on the costs you have outlined.
Quite a few accountants also offer financial advice. If yours doesn’t, find a financial advisor who can help you find a suitable loan (if you are going to need to borrow some initial capital). They will have their eyes across a number of different financial institutions and will be able to find the best loan to suit your needs.
You will also need to make sure you have the right insurance in place. So make sure you speak to your financial advisor about this too.
There are some companies out there who provide insurance specifically for the food truck community. The Australian Mobile Food Vendors Group also have a partnership agreement with Austbrokers Phillips who can provide access to competitive pricing on a range of insurance products tailored to suit your needs.
Step 3 – Organise Your Operating License and Permits
There’s no point purchasing your mobile food truck until you know you can get the license you need to operate. Talk to the Department of Health and find out what your obligations are as a temporary and mobile food business.
You will need to ensure you and your food truck are up to food regulation standards, otherwise you could get shut down. This is a vital step and one you should not ignore.
Secondly, speak to your local councils and find out what permits you will need. They will also be able to tell you where you are able to set up your food truck during the day, as there may be certain restrictions.
As most councils organise community events, find out what events are coming up in your area and how you can get involved. This will be your bread and butter when it comes to income, so do your homework.
Once you’ve purchased your food truck you will probably have to do some extra work here – for example the Department of Health may need to inspect your food truck before they give it the final tick of approval.
Step 4 – Get A Mobile Food Truck
By now you have probably already got an idea of how much a mobile food truck is going to cost you, because you would have looked into it when you wrote your business plan.
If you are working to a tight budget and don’t have bottomless pockets you will probably be thinking about buying a second hand food truck.
A brand new food truck will probably already be health and safety compliant. But if you are opting for a second-hand food truck you may need to make some alterations – depending on how old it is.
Having already spoken to the Department of Health you should have a good understanding of what you need to do to ensure it is compliant with health and safety requirements and the Food Act of 2008.
When making your purchase think about the product you are going to be preparing and selling. Does the food truck you are interested in have the facilities you need? Find the best one to service your needs with the least amount of renovation required. This will save you time and money.
Gumtree is probably a good place to start if you are looking for something second-hand.
Step 5 – Promote Your Services and Get Connected
Marketing your business is vital.
While you may get a large portion of your revenue from public events and day-time trade you should also think about offering your service for private events and corporate functions.
You can charge a significant premium for this service based on the complete hire of your service (including the cost of the food) for a set period of time.
If you are planning to go down this route then you must have a marketing plan in place. The basis of your marketing plan should include:
- A website to promote your services. Make sure it is mobile friendly and search engine optimised. You want people to easily find you and be able to view your website on any device they may be using.
- Getting social. A social media presence on Facebook and Instagram is essential.
- A weekly blog where you can post engaging stories and distribute to your social media channels. This will help build your social media presence and drive traffic to your website.
- Getting yourself listed on any sites that contain directories of local food trucks for hire or mobile services for hire.
- Joining local associations and organisations that cater to business owners. Such as the Chamber of Commerce & Industry Western Australia.
Put In The Hard Work and Reap The Rewards
It’s a labour of love setting up your own food truck business. But it’s worth it.
Katie, Delish Ice’s founder, can tell you about this first hand. She has recently spoken about how she turned her ice pop dream into a mobile food van reality.
If you are serious about becoming a food truck entrepreneur then you need to ensure you cover all the bases.
By following these 5 steps to success you will ensure you are well on your way to achieving your vision. Remember, planning is key. Make sure you have all your costs laid out, seek advice where it’s needed and don’t skimp on the research!
Want To Hire A Mobile Food Truck For Your Next Corporate Event?
Delish Ice would love to help. We can provide a whole service experience for your guests. From our retro chic caravan to our cute-as-a-button carts we can make your event a memorable one. Visit our Catering page for more information or give us a buzz. We would love to hear from you.
February 29, 2016 11:02 pm
It’s time to introduce you to another one of our dishy dames.
Last month we introduced our dishy dame Al who worked with us for almost two years. This month we are delighted to introduce our Manager, Camille.
Camille has been with us for three years now and has been a fantastic addition to the team. She is proactive, friendly and has a real passion for Delish Ice and all it stands for.
She’s also great at creating pupsicles for our four-legged friends. It must be something to do with her veterinary background.
We love her and I’m sure you will too.
Meet Our Dishy Dame Camille: Dog Lover and Pupsicle Creator
How did you become a Dishy Dame?
Sometimes things are meant to be. I met Katie when we were both travelling up North. She was working with friends in a burger van and also selling her pops. I was working with an eight metre portable rock climbing wall. She gave me a pop and I let her have a climb. We immediately became friends. When the winter was over she offered me a job.
What do you like best about working for Delish Ice?
Free delicious pops. I also have the best boss ever. she lets me create my own popsicles and listens to everything I say. She values my work and rewards me for it. Every day I do something different and challenging. I love interacting with our customers. Making people happy makes me happy.
Is this your full-time job or do you have another day job?
This summer I have been working full time as I was promoted to 1st Manager at Delish Ice. I feel pretty special. Sadly I will have to find a new job once winter comes. That’s almost a Game of Thrones joke!
Tell us a bit about yourself and your hobbies?
I’m a veterinary nurse and love animals.That’s why I had so much fun creating the pupsicle. I like to train at crossfit to make sure I can still fit in the van because it’s hard not to eat pops every day.
Describe a typical day working for Delish Ice?
I have the chance to work at all level of the business. Sometimes I will work in the kitchen making pops. Then i’ll do some computer work – for example organising the rosters, contacting clients. I will also work at an event in the evening selling pops.
Tell us an interesting story about something a little ‘out of the ordinary’ that happened while you were working for Delish Ice?
We did our first dog event at the beginning of the summer. It was just so much fun. I took my dog to work and he helped me to sell pops to customers and pupsicles to their four-legged best friend. There were dogs running free everywhere and everyone had a blast.
What do you think of the ice pops and which flavour is your favourite?
I think if I didn’t like the pops I would be in the wrong job. There is not one flavour I don’t like. It really depends on what sort of mood I’m in or what the weathers like. There is a pop for every situation. The refreshing Ginger Beer, Mint and Lime or Watermelon Lemonade are perfect for when it’s 38 degrees outside. The Creamy Coconut and Passion Fruit or Lamington are great when it’s a bit cooler. The dessert ice pops when i feel like I should be a little naughty, such as the Cookies and Cream and the Salted Malted Caramel. And finally, the sugar free ones when I need to get back on my diet – or if it’s so hot I know I’m going to have more than two pops on that day.
What is your most favourite event, wedding or festival you have worked at?
It’s hard to say as all the events have their own little magic. Weddings are just so romantic and unique. But the most fun I had was at the dog festival.
Want to Hire Delish Ice For Your Next Vintage Experience?
Please contact us to find out more about our vintage experience, or visit Your Experiences for more information. Our Dishy Dames can’t wait to serve you.
February 24, 2016 1:45 am
Hear How Delish Ice Collaborated With Local Perth Distillers Hippocampus
I am often asked by our lovely customers ‘Do you do alcoholic pops?’. Until recently the answer would have been ‘No’. But with an obvious demand for them, how could I ignore their requests? I had to do it.
I wanted to partner with a local distillery to supply the alcohol so Hippocampus Metropolitan Distillery was an obvious choice to me.
I was so excited when I visited Jason, Lex and the rest of the crew at the distillery. Of course I tried to play it cool so I didn’t seem too eager.
As soon as I arrived I knew poptails were going to be on the menu very soon!
Jason and Lex gave me a bottle of their glorious local boutique vodka to take back to Delish Ice HQ and I started playing around with different flavours.
Grapefruit, orange and thyme didn’t quite work. Something was missing.
As I thumbed through books and wracked by brain rosewater suddenly popped into my head. Bingo!
Grapefruit, Orange and Rosewater – the floral rosewater bridging the gap between the bitter grapefruit and the sweet orange.
With one flavour combination completed I turned my attention to some others.
The next one was a cracker. Espresso Martini.
Using Pound Coffee freshly made by Justin at the Pound Coffee Roastery really brought this pop to life. Espresso coffee, coconut cream, a dash of Kahlua and a generous slug of Hippocampus’ vodka turned this into the most popular choice yet.
We also developed a Moscow Mule, which included a hint of chilli – Lex’s idea. Thank you Lex! The chilli really adds a kick to the already spicy bite of the ginger.
Other flavours include Lychee and Rose and the infamous Cosmopolitan. The tartness of the cranberry and the sourness of the lime offers a refreshing treat for a hot day.
This was such a fun collaboration! Thank you Hippocampus.
With the sound of sweet success still ringing in our ears here at Delish Ice, I wanted to thank our delightful collaborators for agreeing to supply us with their wonderful vodka.
I decided to write something meaningful about them on our blog by having a quick chat with Jason Markwart, one of the founders of Hippocampus. Here is what he had to say.
How long has Hippocampus been established?
We established the business of Hippocampus Memorable Drinks in 2013 and commenced by launching Sipsmith Independent Spirits in Australia. This reinforced the interest we had in small batch spirits and actually sparked what has become a very serious passion for great spirits made really well.
How did the idea for Hippocampus come about?
I met my business partners whilst working at Little Creatures – which has a similar philosophy to what really good products should be. When we started distributing Sipsmith there were very few small batch spirits producers in the market so we immediately saw the interest that a really good gin was creating. We also noticed there were very few locally made spirits and at that time none of them had really cracked the market (that has since changed). We are now fortunate to be in a position where consumer interest in small batch hand crafted spirits is growing. Local spirits producers are making some wonderful products – fuelling the fire for more interesting and unique products for our customers to engage with.
How did you turn your idea for Hippocampus into a reality?
Serious commitment. A good supply of coffee (Gordon St Garage is across the road). Not much sleep and some help from a bunch of very talented people. Family support was also invaluable.
What hurdles did you face setting up Hippocampus and how did you overcome them?
Setting up a distillery in Perth was quite a challenge because it had only been done a couple of times before. No one really knew what the rules were. A lot of people were concerned because we were making high proof alcohol and they thought the risk of explosion was high. However, we were able to demonstrate the risks are very minute and remote. Once we passed the establishment and licensing phases the next hurdle was turning our attention to making the best spirits we possibly could. It took us 8 months before we were happy to release our vodka, so a fair dose of patience and discipline was also needed.
What is so special about your products compared to others on the market?
We launched our Vodka in January 2015. It’s made from the ground up using milled organic wheat. We wanted to make a vodka which was non-traditional in the sense that it has a delicate vanilla flavour and – through our process of distilling – has a very smooth mouthfeel. We are able to get this profile because we take very tight cuts around the heart run, which means we don’t have any impurities to filter out. As a result, our vodka is very smooth on the palate and is a great base for cocktails.
In December last year – just two days before Christmas – we launched our Gin. We opted for a very classic style gin. We use citrus and botanicals which have been used to make gin for hundreds of years. Again, we were seeking a very smooth and balanced product. Alex our distiller had the recipe in his head for several years which helped shorten the development phase to just four months.
Tell us about your distilling process and how you came up with the end product?
Our distillery is a copper pot and column style still, which is very important in the distilling process. Copper is such a great conductor of heat and this helps to extract the impurities, producing a much smoother spirit.
Why did Hippocampus decide to collaborate with Delish Ice?
Katie and the team at Delish Ice have a very similar philosophy to us – to make the best products you possibly can. They are very innovative in what they do which takes guts and commitment so a collaboration with them was an easy decision.
Tell us about yourself and your team and what your hobbies are?
We are a pretty tight bunch here with Alex leading the distilling, production and development side of the business. Gemma is currently planning the opening of our cellar door, which we hope will be open to the public in about 2 weeks. Sophie has just joined us as our Brand Manager and is working hard to promote us to our target market. I keep the business running and ensure it is heading in the right direction. As a group we are all very passionate about the roles we play at Hippocampus. We all believe we can change the way people enjoy spirits by producing products which are simply made using the highest quality ingredients and an uncompromising process.
Want To Collaborate With Delish Ice?
We are always open to opportunities for collaboration with local Perth businesses. If you have an idea how Delish Ice can collaborate with your business please get in touch. We would love to hear from you.
February 23, 2016 9:25 am
POPdining IMPACT is a new venture that seeks to make life and business more meaningful, and connect local entrepreneurs through a love and passion for dining.
Why you started POPdining IMPACT
I guess the initial reason for me starting my own business, is similar to many other entrepreneurs. I just wanted to make a greater contribution to society, more than what my 9-5 was allowing me to do. Food has always been one of my passions, for some reason since a very young age and from as early as I could remember I have always been the one at the table that would serve others before I’d fill my own plate. I got more joy out of watching others eat, rather than eating myself. So my plan of attack was to establish a business centred on food in some way, shape or form.
The concept of POPdining which is prevalent in many other countries, but unfortunately not so much here in Australia intrigued me. I loved the idea of people from different walks of life with a shared love for good food and drinks coming together on one night at a surprise venue to share never ending plates of the finest cuisines. Sharing being the key here, as I’ve said before I believe food is 50% flavour and 50% who you share it with. So I sought out to bring the concept to Perth however I had never run a business before and didn’t have many people in my network that I felt could provide valuable guidance and direction.
In a bid to further my understandings of running your own business, I then decided to attend some entrepreneurial conventions and events however found myself always leaving a little bit unsatisfied as these networking events never allowed you much face to face contact time with the various guest speakers and the rooms were generally filled with hundreds of people. In addition it always felt like there was always another agenda to sell a product or distribute surveys for market research. Hence the idea of POPdining IMPACT was conceived, the goal being to bring like–minded individuals together through food, to share, inspire and collaborate ideas.
Picture being in an intimate environment filled with various guest speakers from many different industries all who have been able to achieve considerable success in their relevant industries. On top of this, I wanted to make sure that the attendees would get valuable face-to-face contact with the guest speakers and come away feel IMPACTED, so I thought what better way to ensure this, than to have these connections formed over the sharing of meals.
What you hope to achieve? What do you want your guests walking away feeling?
I want my guests walking away feeling like they’ve had an ‘A-Ha’ moment or being able to pick something up from the night, whether it be a new meaningful connection, inspiration for a new idea, a new unique perspective, renewed confidence or further inspiration to achieve their goals. Naturally I have always been an extremely curious person and I know when I come across those that have achieved significant success I always have a million questions, taking that in mind I’ve strategically set up my events to ensure all my guests get every opportunity available to get any questions that they may have off their chest before nights end.
Tell us about some of the speakers you have had. Why did you select them?
We’ve had amazing guest speakers! The surreal feeling I get when I receive an email from a guest speaker confirming their availability to POPdining events still never wears off. We’ve had big thinking; creative and generous speakers from an array of diverse industries from Skincare to Social Media Marketing to Health and Wellness and of course Frozen Desserts!
Every time we make a decision to select guest speakers for our event, the question is then – what do they stand for? Are they helping to make the world better or creating more challenges for it? More importantly,
Are they supportive of making a meaningful impact on the world and do they support the POPdining IMPACT vision and are willing to share their personal stories to help others succeed? I always ask myself those questions.
Luckily, almost each and every guest speaker we’ve been privileged enough to speak to are all passionately committed to helping us motivate the next generation; that is to inspire, educate and revolutionalise how we learn, work and run business.
What is the format of the evening?
People often ask what our networking events are like, which I don’t really like as the word networking I feel gives off connotations of corporate ties and dresses surrounded by cocktail finger foods and business cards littered everywhere . Our events are designed to be a lot more fun, casual, inspiring, intimate and even thought provoking.
The night (like any other good night) kicks off with some free flowing drinks, and a chance to mingle with other guests and guest speakers before being seated on communal tables. Share plates from custom designed menus we have new menu’s at every event) are then served. In between the delicious courses we then ask our speakers to share with our audience their own personal journeys and provide insight into how they got to where they are now. This is then followed by a quick Q & A before the guest speakers are then able to return to their respective tables to continue inspiring our guests whilst sharing incredible food! Throughout the night we ensure our Speakers rotate throughout each table to ensure each of our guests get a chance to pick the brains of all our guest speakers by nights at end.
Once the night is done often our guests usually get to go home with some amazing products from our guest speakers or sponsors, before we head back to our homes to research, reflect and start planning for the next event!
Can you list three to five things you have learnt from the speakers or guests at your event?
- Surround yourself with like-minded individuals that you can leverage off for support. Don’t be afraid to share your ideas!
- Everyone’s story is different, but we all have a passion for something great. If you work hard and are dedicated anything is possible.
- Everyone has their own story of ups and downs and sometimes learning about their journeys can help them learn about themselves.
- Don’t be afraid to ask! The generosity of our all our Speakers and Sponsors has been overwhelming! The majority of people we have spoken to have been so willing to give up their time to help grow our business, whether it be speaking at our event, offering advice or donating products.
- Don’t worry too much about competition, the more you focus on competitors, the less time you have to focus on your own product. Put your heart and energy into your own and business and the rest will sort out itself!
Any hints and tips about organising events.
Plan! Plan! Plan! always have contingencies for when things may go wrong, make sure you account for every nitty gritty little detail as these are the one percenters that will separate a good event from an amazing event and take into account all the feedback that you receive from your guests to ensure your next event continues getting better and better!
Do you have another event planned?
Yes very soon! Wish I could spill and share the guest speakers and dates, but all under embargo for a bit longer…
How can people find out about upcoming events?
Our website is currently under construction, however head over to our Facebook Page, Instagram account or send us an email to email@example.com to keep track of all our upcoming events!
POPdining IMPACT has been created as an opportunity for like-minded individuals to come together, through food, to share, inspire + collaborate ideas.
February 19, 2016 7:23 am
Meet Lauren Trlin, founder and director of Buzzy Tasks. When Lauren found herself with a big to-do list and not enough time, she wished she could outsource her tasks to members of the local community, whilst also bringing them together to create a positive, supportive network. And so began Buzzy Tasks…
Tell us about your business? Is there something significant behind the name?
Buzzy is an online marketplace for odd tasks and errands based in Perth, Western Australia. The Buzzy Hive lets you outsource your ‘to do’ list to trusted members of your local community.
Buzzy connects time-poor individuals and small businesses with skilled and trustworthy individuals that assist them in simplifying their business and their life.
I wanted to come with a business a name that really encapsulated the essence of what I was trying to build. Buzzy is a play on the word ‘busy’; the members of the hive are all buzzy bees. I love the idea of how bees work together for a collective goal to the benefit of the entire hive.
When did you start? Why did you start? What is your vision and dreams for your future and your business?
I came up with the idea for Buzzy back in January 2013. I started working on building something with the help of a friend later that year while I was still working full-time. In October last year I decided to take the plunge and get the project off of the ground. I launched Buzzy in April this year.
I loved the idea of being able to outsource aspects of my life to trusted members of my community. I’m a big believer that we all need to taps into our networks and community in order to live a more rewarding life. It’s just too hard when you’re trying to do everything on your own!
My vision is to build Buzzy into the one-stop marketplace for odd tasks and errands in Perth, Western Australia. I then hope to expand this community interstate.
What are some of your favourite products at the moment? How can we buy them?
It is free to register and post a task on Buzzy. Our website is located at www.buzzytasks.com.au
What does entrepreneurship mean to you? Do you define yourself as an entrepreneur?
For me, amazing customer experience is an interaction that leaves you feeling as though you’re part of something larger than yourself.
I want customers to feel as though this is a community of trustworthy individuals. The stories I tell about the Hive bring a human element to the website because ultimately, this is more than just a website. It’s about creating an old-school village community with a tech overlay. I’m also available to all members of the Hive to ensure that the experience is personable and to the highest standard.
Tell us about your biggest success? Proudest moment with the business
The proudest moment I’ve had to date (Buzzy is only 4 months’ old) has been the launch. I’d been working on bringing Buzzy to live for so long that it was such a relief to finally launch the website and have people signup and begin using the Hive. It was then that I realised that I had turned this idea I had held in my head for a very long time into reality.
Tell us about a challenge in your business you overcame
I’m a sole founder and don’t come from a tech background. I also have very limited business experience. For a while there, I almost didn’t think I’d be able to launch the website because it was a much more complicated project that my designer and I had anticipated. We were both in over our heads and yet we somehow managed to make it come together by the launch date.
I’m still very much in the early stages. Every day is a problem-solving exercise. Some days you get it right, other days you fall flat on your face.
If you could give some words of support to a fellow business owner who is struggling with motivation or self confidence right now, what would that be?
I think the key is just getting started and making a small amount of progress every single day. You cannot build something overnight so you need to suspend any expectations you have about what you’re doing. For me, the key has been to just take things a step at a time without overthinking whether I’m succeeding or failing.
I’ve also spent a lot of time working on myself over the past year. Fear can be debilitating so I think it is so important to find ways that you can nurture and be kind to yourself. You also need to learn how to ride the waves of emotion and fear that will hinder your progress.
What things do you think you’re amazing at in your business? What things do you not like doing, or wish you knew more about?
I think my strength is that I’m a very fast learner and I come from a family background in business. I think this means I have a good overall idea of what my vision is and how I need to build Buzzy. I also really observant and constantly picking up those small things that most people would miss. This level of detail is really important when you’re trying to build something of a high standard.
The problem with that is that I’m not an expert at any one thing and I need to spend a lot of time learning as much as I possibly can. I wish I had the time to learn everything! I’d like to learn the basics of coding at some point along with sales, marketing, finance…..this list goes on!
Tell us some of your own favourite local business owners / brands!
Too many. I’m always inspired and blown away when I meet other young women pursuing their passions and building amazing businesses. It reminds me that I’m not alone in this journey.
Buzzy is an online marketplace that allows people to outsource their “to do” list to trusted and skilled members of their community.
Buzzy will be a one-stop community marketplace that gives its members the freedom to simplify their lives so that they can spend more time doing what they love.
Imagine a Hive of bees, where everyone works for the collective benefit of all the members of the Hive.
February 16, 2016 7:47 am
Wedding Traditions and Superstitions: 10 Things You Didn’t Know About Getting Hitched
Are you getting married in Perth?
Here at Delish Ice we love a good wedding. Particularly when we get to hand out our lovely ice pops to beautiful people!
Giving ice pops out on a hot summer’s day really puts a smile on the guests faces. Especially if they have been standing around outside and are in need of a little refresher.
It’s also interesting to see what wedding traditions and superstitions the bride and groom adhere to. Something borrowed, something blue. Or picking a day to get married that is considered lucky.
There are so many wedding traditions and superstitions out there. Where did they originally come from?
Here are ten things you didn’t know about getting hitched and the meanings behind them.
1.Wednesday Is considered the best day to get married
According to an old popular poem there were certain days of the week that were considered more lucky than others to get hitched, Wednesday being the most lucky; ‘Monday for health, Tuesday for wealth, Wednesday the best day of all’. But latter days of the week (currently the most popular day for couples to say ‘I do’!) were considered unlucky, ‘Thursday for losses, Friday for crosses, Saturday for no luck at all’.
2. The white wedding dress trend was started by Queen Victoria
In 1840 Queen Victoria started the Western world’s white wedding dress trend, which was considered an unusual choice at that time. Prior to this royal brides favoured heavy brocaded gowns embroidered with white and silver thread – with red being a particularly popular colour in Western Europe.
3. The Romans believed a veil protected the bride from evil spirits
In ancient Greek and Roman times it was thought that brides were particularly vulnerable to evil spirits who would attend weddings to try and curse the newlyweds and a veil was believed to provide protection from these entities. Eventually in the Victorian era it became a status symbol to signify wealth. The more elaborate their veil the wealthier they were.
4. Tiered wedding cakes came from Medieval England
In Medieval England cakes were stacked as high as possible for the bride and groom to kiss over. A successful kiss meant they were guaranteed a prosperous life together.
5. The first stag parties were held by ancient Spartan soldiers
Stag parties date back to the 5th century B.C. where ancient Spartans were the first to make a celebration out of the groom’s last night as a single man. The soldiers held a dinner in their friend’s honour and made toasts on his behalf to help him kiss his bachelor days goodbye.
6. Giving knives as a wedding gift is bad luck
According to ancient folklore knives signify broken relationships and are therefore considered to be bad luck as a wedding gift. If knives happen to be on your wedding list then you should give the gift giver a penny. That way it becomes a purchase rather than a gift.
7. Wearing a sugar cube will sweeten the marriage
In Greek culture the bride would place a sugar cube inside her glove or dress to ensure that life with her husband would be a sweet and loving partnership.
8. Burying bourbon whisky prevents rain on your wedding day
In Southern parts of North America it was believed the best way to prevent rain on your big day was to bury a bottle of bourbon upside down at the wedding site one month before and dig it up after the ceremony to enjoy.
9. The handing over of shoes symbolises authority and possession
Shoes were once considered to be symbols of authority and possession. The bride’s father would hand over one of the bride’s shoes to the groom. This transferred his authority to her husband who then tapped her on the head to show his new role as her master.
10. A silver sixpence was considered a lucky charm in Victorian times
In Victorian times a silver sixpence was given as a lucky charm to bring wealth and happiness to the married couple. To ensure the couple’s wealth and happiness the bride put the coin in her left shoe. She would then walk a full circle and make a wish for her wealth.
Are You Getting Married in Perth?
Delish Ice is Perth’s premium vintage ice pop experience. We create delightful ice pops and serve them up with a splash of vintage charm. For more information about how we can make your special day go with a bang please visit our weddings page.