Julie Don­nel­lan

The Advertiser - SA Weekend - - FOOD & WINE -

There’s a good serve of joy in ev­ery work day for Julie and her part­ner, Les Wil­liams.

Two years ago, the chefs de­cided dessert was the most fun. They built their own in­home com­mer­cial kitchen to make beau­ti­ful lit­tle pots of Barossa Val­ley Ice Cream.

“It’s such a fun thing to do, not only mak­ing it, but the way it makes peo­ple feel — serv­ing it is a happy thing too,” says Julie.

“We have so many great in­gre­di­ents right here, too,” she says, not­ing that fruits from the River­land and My­lor, pear and ver­juice from the Barossa, plus pink Mur­ray River salt, and Clare Val­ley free range eggs all aid their cre­ative process.

Flavours such as honey, bal­samic roasted straw­berry, cin­na­mon and toasted wal­nut ice cream and blood orange sor­bet, are bun­dled up to take to the Barossa Farm­ers Mar­ket, and soon the Mt Pleas­ant mar­ket. The tubs are also avail­able in se­lected winer­ies, and their green ice cream bike, Ker­mit, is turn­ing up at Fork on the Road and other events, too. barossaval­ley­ice­cream.com.au

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