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