Food and Drink
Posted by Dan Kuseta
24. Jan, 2012
The Kiwi spent 15 years traveling across Europe and Asia sampling ice-creams along the way, and another three years in NZ developing recipes for Kohu Road, the ice-cream brand he launched in 2008. He says his favourite is the Dark Chocolate, which is made with 72% French chocolate and took four years of testing before he’d sign off on it. I respect that dedication.
Kohu Road doesn’t have a lot of varieties, and they’re based on simple, natural flavours without additives or preservatives. There’s stuff like Golden Syrup, Cookies ‘n’ Cream, Banana and Raspberry Sorbet. He wants people to start appreciating ice-cream like a good wine – though I don’t think anything would last that long in my freezer.
Hall reckons he gets inspiration for new flavours from just about anything. “Life, seasons, people mostly, requests, suggestions and our principles/philosophies are our inspiration.”
And what does he think is the appeal of ice-cream? “Happiness; pure joy and pleasure in each mouthful. Great ice cream… just for a moment… takes you to a whole new world.”
Poetically put. I like it ’cause it tastes good.
In the first of our monthly peek behind-the-scenes of Melbourne's restaurant scene, we witness the mayhem and madness of Chin Chin's daily staff meal. Affectionately known at 'trough'.
We were lucky enough to attend Chin Chin's first birthday bash and document David Thompson's 13-course degustation as it happened.
In part two of our short film series, we visit Der Raum and get a lesson in cocktails from head bartender Luke Whearty.
Movenpick are giving away over 5,000 scoops of ice-cream across their 23 boutiques this Monday!
The Prahran Market is celebrating our love for all things barbecue with its annual Sausage Fest to start the Australia Day weekend.
Australian olive oil company Moro is hosting a free pop-up alfresco event at Federation Square.