Today is World Ice Cream Day. Despite us having to brave our Winter to celebrate this, whilst the Northern hemisphere revel in their warm Ice Cream weather, we’re always up for a challenge, especially when there’s delicious ice cream at stake.
To help us make the most of this very important day, Uber Adelaide have teamed up with OzHarvest and some of Australia’s top celebrity chefs to help you indulge and feel good at the same time.
George Calombaris, Matt Moran and Neil Perry have each designed an exclusive flavour inspired by rescued ingredients.
- Neil Perry’s Spiced Cookie & Caramel Swirl
- Matt Moran’s Banoffee Crunch
- George Calombaris’ Caramel & Walnut Baklava Smash
With a goal to fund 100,000 meals for vulnerable Aussies, they’re unleashing a guilt-free blizzard of icy creamy goodness across the nation.
Best of all, you can order these using your Uber app today and every tub purchased will help fund five meals for OzHarvest to feed local people in need.
Here at the Glam Adelaide office, we were treated to a preview of the flavours, and encouraged to take some creative photos this week. Well, we discovered pretty quickly that we suck at this sort of stuff, so we pulled in the creative talents of our extended family from the DEW co-working space where we’re based. And wow. That was a great idea. Elisa Mercurio and the DEW team know how to present food well, from their decorative salads to their raw deserts and pots of tea, plus we can’t forget their wine and cheese platters. So with out further adieu, here’s our collaborative effort of what we pulled together.
Our first creation was called “Fridays Aren’t Just For Wine”, and was made using Neil Perry’s Spiced Cookie & Caramel Swirl. We included some pomegranate and flowers to cover all the food groups. #guiltfree
Next up we pulled together this beautiful collaboration called “Don’t Eat The Flowers” using George Calombaris’ Caramel & Walnut Baklava Smash. We paired it with some caramel pieces and pistachios mainly because they looked great next to our inedible flowers. The ice cream was amazing though.
Then finally, this is our “Morning Tea Envy” dessert, made with Matt Moran’s Banoffee Crunch. We added some waffle cone for crunch, and more caramel, because you can never have too much caramel. Or garnish.
We’re sure you can come up with some pretty outstanding creations too using these amazing, unique flavours! Check out the hashtag #UberIceCream to see some other creations from Adelaide foodie peeps, and order your own ice cream today by jumping on the Uber app. Bon appetite!