Not quite Easter, and not quite an egg either! This little masterpiece was created by our very clever production manager Jason. The egg is ice cream, the bacon is actually white chocolate (!!!) and the sauce is strawberry coulis.
The egg reminds me it’s almost Easter, which means we’re no longer opening our little factory shop on Saturdays. But don’t cry – we’re still here for you throughout the week, and we’re at Addison Road markets on Sundays where you can buy a cone to lick now or a tub to take home.
Happy Egg Season folks!
Champion Ice Cream – our Salted Caramel Swirl took out the Champion Ice Cream trophy at the recently judged Sydney Royal Cheese and Dairy comp. Yay!
And… we also won the trophy for the Most successful Ice Cream Exhibitor… for the 7th year running! Double Yay!
In all, our ice creams won 2 gold medals and 18 silver medals. Full results are listed here.
And by the way, our Salted Caramel Swirl ice cream makes the most awesome affogato. Try it at Campos in Newtown or at Don Campos in Alexandria – or at home with your favourite coffee.
Missed my cocktail last week? So did I (sad face), but I think this one makes up for the long time between drinks. It is most definitely the coolest Campari & Blood Orange ever!
- 80mL Blood Orange sorbet
- 15mL Campari
- 15mL favourite vodka
- 15mL lemon juice
- 15mL extra dry vermouth
Muddle mash the Blood Orange sorbet with the lemon juice, then add the Campari vodka and vermouth and stir. Pour into an old fashioned glass and garnish with 2 or 3 strips of zested orange. Now just pretend you are sitting outdoors at a bar on il Campo in Sienna, and sip. Perfetto!
Good news in the North of the country! We have at last appointed a Queensland distributor – YAY! Applause!
If you run a cafe, restaurant, deli, function centre, independent supermarket or specialty retail store anywhere depicted on the tea towel (to the left) and you need great ice cream contact Cate at COMFORT FOODS.
Phone: 07 54084023
And for all you folks at home – watch this space (which means keep an eye on our stockists page). We’ll let you know where you can track down some of the world’s best ice cream and sorbet for your own delectation and delight.
With the warmer weather Sir Graeme and I have been enjoying the occasional after-work drink. His preferred tipple is a rare and ancient concoction known as beer, while I’ve been enjoying both traditional and experimental cocktails. The fruity blends are best at this time of year, and got me thinking that an alcoholic sorbet would be the coolest thing.
Some time later, back in the Lab (aka my kitchen), I thought I’d don my (daughter’s pink) lab coat and do some experimenting of my own. And I’ll now bring you the results – one new cocktail each week leading up to the Silly Season.
This week’s cocktail is my amazing Apple Blossom Vodkatini:
- 20mL favourite vodka
- 10mL St Germain elderflower liqueur
- 15mL lemon juice
- 80mL (small) scoop Serendipity Green Apple sorbet
- a dash Star Anis apple balsamic (yes! really!!)
Muddle-mash (that’s the technical term) the green apple sorbet with the lemon juice until smooth, then add the vodka and elderflower liqueur. Mix again, add a dash of apple balsamic, and swirl before pouring into your chosen glass. Garnish if you feel it necessary… and then sit back and sip.
You’ll wish you were dead if you miss our stand at Fine Food in Melbourne next week. Visit us at the NSW State stand, and try something new (trade visitors only folks!)
Hot on the heels of all the gold from the Melbourne Fine Food Awards were thedelicious. Magazine Produce Awards. Our Pavlova Passion and Hokey Pokey ice creams both made it to the finalist round of judging – and although we didn’t win (Cedar Street Cheeserie Buffalo haloumi won) we’re neverthless pleased as punch to have made it to the finals. And many thanks to our loyal followers for the nominations. Continue reading “delicious Magazine Produce Awards” »
The results of the Royal Melbourne Fine Food Awards have just been announced and among the winning ice creams is one of our newest flavours: Salted Palm Sugar. It’s a South East Asian twist on salted caramel, but with a good deal more depth and complexity. It’s the perfect finale to a great Thai/Vietnamese/Indonesian/Malaysian dinner. And the only bad news is that it’s currently only for restaurants, but you can pick it up from our factory shop. Continue reading “2012 Royal Melbourne Fine Food Awards” »
We were very excited when we logged in to see our results from the 2012 Sydney Royal Cheese & Dairy Show today – each of our 20 entries received a medal! And we won two trophies! Continue reading “2012 Sydney Royal Cheese & Dairy Show Results!” »