As kids, my brother and I spent pretty much every school holiday at our grandparents’ small town home. Days were spent riding bikes to the river or pool, pit stopping at the newsagent for 5c mixed bags of Redskins and frogs, or Monaco Bars at the milk bar. If we were lucky, Nana would be waiting for us with butties (chip sandwiches) and spiders (my favourite) for an afternoon tea-slash-treat.
Floats made a comeback a while back with artisan sodas and ice creams, but I still see them through the eyes of a seven year old, sitting on their vinyl swivel stool in awe as creamy soft drink would fizz up and spill over like a volcano. To me, it was like an act of magic.
The purple yam, once a culinary oddity, is now blowing up in dessert circles around the world. I love how food can bring together once two divergent worlds. Some ube ice creams use an artificial ube flavouring to enhance the purple colour, but this one is all-natural. Served as a stand-alone dessert, you’ll taste the subtle, enchanting flavour of ube even more.