Gold Medals at the Perth Royal Show 2013

The results have been released from the 2013 Perth Royal Dairy Show Competition and all of our ice cream entries won at least a Silver Medal. Using only the finest natural ingredients does make the difference!

First Place, Gold Medal: Liquorice Ice Cream
Gold Medal: Nougat Ice Cream
Silver Medal: Chocolate Ice Cream
Silver Medal: Chocolate Hazelnut (Nutella) Ice Cream
Silver Medal: Espresso Ice Cream
Silver Medal: Jarrah Honey Ice Cream
Silver Medal: Macadamia Ice Cream
Silver Medal: Mango Ice Cream
Silver Medal: Pistachio Ice Cream
Silver Medal: Rum & Raisin Ice Cream
Silver Medal: Salted Caramel Ice Cream
Silver Medal: Vanilla Ice Cream

Will you agree with the judges? Come to where it’s made to find out!

Olive Season Soon Coming to a Close

This year’s olive harvest and pressing season, which this year started in early April, has passed its peak and has started to slow down. We are anticipating the season will end near the end of June at which time we stand the press down and give it a thorough scrubbing.

So, if you are thinking about having your olives pressed you should give us a call soon or we may not be able to accommodate you. As a piece of advice, if your olives are still green, at this time of year they are unlikely to ripen much further so you’d be best off harvesting them now.

“True artisanal ice-cream making at its best” – The West Australian

We’re in the paper! Check out the Fresh section of today’s West Australian (Thursday, April 18, 2013):

Ice-cream of champions
Winning gold at the Perth Royal Show for his wife’s salted caramel ice-cream in 2009 was the start of a cult following for York Olive Oil founder Arnaud Courtin – and the medals just keep rolling in.
“Danielle and I bought a little Sunbeam ice-cream maker for about $300 and decided to enter the ice-cream as a bit of a laugh,” Mr Courtin said. “I knew nothing about ice-cream at the time.
“We used to make it mainly for friends and neighbours and they were like ‘Wow!’ so we decided to start selling it in little pots and we can’t keep up with demand. We sold 1050 pots just last week.
“But we want to stay small. I don’t want to compromise on quality.”
Here is a story of true artisanal ice-cream making at its best. Mr Courtin imported a machine from an established American company, dug out old recipe books from France and painstakingly researched ingredients to ensure each flavour hit the mark.
Their recipe is based on a traditional custard base of eggs, (Harvey Fresh) milk and cream, blended by hand and stabilised with a seaweed extract rather than gelatine.
“This is how ice-cream is made in Britanny” (Mr Courtin’s French birthplace), he said. “We make the caramel ourselves and add just a touch of Maldon salt which transforms the flavour completely.”
Licorice ice-cream is their latest creation and it’s a cracker.
“I’m not normally a fan of licorice,” he said. “It sticks to your teeth and it’s too strong for me. We did try it with a local product, but in the end the best result came from using Pontefract Cakes, (little sweets that have been made for centuries in Pontefract, UK) and I have to say I’m surprised at how good it is.
“The best thing about ice-cream is that you have a 100 per cent success rate every time. It makes people smile and it makes them happy.”
The York Ice Cream Company’s ice-cream is available from their York Olive Oil retail shop, Fudo in Malaga and Penny Farthing Sweets in York. Visit yorkoliveoil.com.au. 

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