Pink salts first week of the @pinksalt spring soft serve challenge.. a collaboration between pink salt chef @omgitsmarky and some of sydneys top food instagrammers and food bloggers. This weeks we have #josiesjuice soft serve thanks to @josiegags and @thewogwiththegrog. We have a marscapone and blood orange swirl w lemon nardini sponge, meringue and amarena cherry on top. #pinksaltdoublebay #softserve #doublebay #icecream #dessert
The mastermind behind the Pink Salt Spring Soft Serve Challenge is owner Evan Hansimikali, who was inspired to buy a mahoosive soft serve machine earlier this year after our country’s obsession with food that’s so deeply disgusting it’s actually amazing hit peak level [see: MONSTER NUTELLA-STUFFED MILKSHAKES WITH DONUTS IN THEM].
“There’s been a definite trend towards fun desserts with a little bit of nostalgia in the food industry…fancy sundaes, ice cream sandwiches, milkshakes, popsicles and soft serves,” he says.“It’s taken us about 6 months from the time that I bought the soft serve machine to now to perfect the making of soft serve from scratch, as it’s very different and much more difficult to making ice-cream.”“Nearly all the places making soft serve use a standard vanilla powdered mix and then mix in water and flavouring, whereas we make our base mix from scratch to produce distinct flavours and combinations that actually taste real.”