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HERMANUS FRANCHISE: SHOWROOM OPEN DAY

The Core Catering Supplies Hermanus franchise hosted a successful Showroom Open Day this past Tuesday 11 March, welcoming hospitality professionals, local businesses, and valued clients to explore our latest product offerings. With season still in full swing in Hermanus, the event provided a relaxed yet engaging opportunity for networking, product demonstrations, and industry discussions.

A Day of Hospitality & Innovation

With strong representation from Head Office Directors and team members, the event highlighted Core’s dedication to supporting its franchisees and fostering collaboration across all branches. The Hermanus team was in full force, engaging with customers, providing product insights, and securing orders and quotes for exciting new ranges, including the latest APS Buffetware displays.

Live Demonstrations & Delicious Tastings

A highlight of the day was a live product demonstration by BCE, one of Core’s preferred suppliers, showcasing an Anvil Belgium waffle machine and a multi-use Forge heavy duty grill station—offering guests a firsthand look at the efficiency and performance of these top-tier appliances and some yummy snacks!

The event also celebrated local flavors, with guests enjoying a selection of La Motte wines and the award winning Chardonnay-Pinot Noir blend from Steytton, available via Core’s sister company, LiQ-Core at our Woodstock branch. This emphasis on pairing premium hospitality supplies with exceptional food and drink experiences reflects Core’s ongoing commitment to elevating industry standards.

Strengthening Hospitality in Hermanus

As one of South Africa’s most scenic coastal hospitality hubs, Hermanus is an ideal location for Core’s continued growth. Positioned strategically along the R43 coastal route, the town serves as a key link between Cape Town, the Overberg region, and the Garden Route, making it an essential destination for hoteliers, restaurateurs, and hospitality-driven businesses.

The Showroom Open Day reaffirmed Core’s role as a trusted hospitality supplier, dedicated to introducing innovative products, strengthening industry partnerships, and delivering premium service to businesses across the region.

Visit Core Catering Supplies Hermanus

With a curated range of local and international hospitality brands, Core Hermanus is well-equipped to meet the evolving needs of the hospitality and food service industry. Whether you’re looking for high-performance catering equipment, stylish buffetware, or premium glassware and cutlery, our Hermanus team is ready to assist.

#CoreCateringSuppliesHermanus #ShowroomOpenDay #HospitalitySupplies #CateringEquipment #SouthAfricanHospitality #HermanusHospitality #CoreFranchise #WesternCape #SouthAfrica #BCE #PrefferedSupplier #LaMotte #Steytton #LiQCore #APSBuffetware #ONISGlassware #HEPPCutlery  #ExclusiveBrand #SouthernAfricanDistribution #TeamSpirit

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LATTE ART INSPIRATIONS

Latte art is one of the most recognisable symbols of coffee culture. Research shows that the number of “photogenic” coffee posts on Instagram have increased by 4,500% since 2015 – and a significant number of these feature the #latteart hashtag.

Latte art’s style features intricate and detailed designs that are both expressive and whimsical. The art showcases fine lines and fluid forms, often depicting characters, animals, and mythical creatures. The colour palette is dominated by warm browns and creamy whites, creating a natural and inviting look. The compositions are centrally focused with symmetrical balance, highlighting the decorative and ornamental nature of the style. This approach emphasizes the playful and imaginative aspects of latte art, capturing the essence of cafe culture and barista craftsmanship.

The stiff foam on the top of a flawless cappuccino doesn’t happen by accident, and neither does the strata of colour in a latte. Great latte art and coffee foam exist because of the barista’s skill, and the quality of the milk used. Poor-quality milk will lead to limp froth and disappearing foam. But the right milk can mean the difference between a perfect cup and a forgettable one.

BE INSPIRED BY THESE DESIGNS

As for how latte art might develop in the future? Well, that remains to be seen. As more and more baristas hone their craft, it seems as though the possibilities are endless. But one thing is for sure: it’s here to stay.

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SHAPING TOMORROW: CORE’S INSIGHTFUL TIME AT AMBIENTE 2025

Core’s Annual Visit to Ambiente 2025 was another inspiring look into the future of hospitality and consumer goods. This year Directors, Olav and Robbie, attended from Head Office, bringing deep industry insight,  a passion for  innovation and trends with a clear intent to further existing and new business relations.

Ambiente Frankfurt—renowned as the world’s leading trade fair in dining, living, giving, and working—once again showcased cutting-edge designs and sustainable consumer goods. Held alongside Christmasworld and Creativeworld, the event reaffirmed its status as a global networking hub for industry leaders. The energy generated at Ambiente creates endless opportunities for interaction, synergy, and collaboration among global players, niche artisans, and decision-makers from across the distribution chain, including architects, interior designers, and project planners.

A standout moment was witnessing our exclusive brand partner, Steelite International, receive the Fine Dinnerware Award for its acclaimed Alina collection. With a blend of Japanese minimalism and Scandinavian influence, Alina sets new benchmarks in tableware, embodying the innovation and sustainability that Core strives to bring to our HoReCa clients in South Africa.

Our visit once again identified and confirmed key trends for the year ahead. While global trends can take time to reach the Southern African  market, Core is committed to introducing new styles, state-of-the-art products, and exclusive brands with a strong focus on sustainability. We work tirelessly to ensure that our clients receive the best hospitality solutions available.

Looking forward, the next Ambiente fair is scheduled for February 6-10, 2026, with tickets starting from EUR 28 for a one-day pass, and free travel provided to and from the exhibition center. As we look ahead to Ambiente 2026, Core Catering Supplies remains dedicated to supporting the global movement toward sustainable, innovative, and culturally enriched hospitality. Together, we continue to empower the South African hospitality industry—one trend at a time.

#AmbienteFrankfurt #SustainableHospitality #InnovationInDesign #HospitalitySolutions #CoreCateringSupplies #GlobalTrends #FutureRetail #ExclusiveBrands 

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RAMADAN & HOSPITALITY

Ramadan & Hospitality

As the holy month of Ramadan approaches, starting on February 28, 2025, the hospitality industry is gearing up to accommodate the unique needs and preferences of guests observing this significant period. Ramadan is a time of reflection, fasting, and community, and it presents a valuable opportunity for hospitality professionals to improve guest experiences through thoughtful services and offerings.

According to the New York Times, Ramadan, the most sacred month in the Islamic calendar, begins at different times across various countries – some starting on Monday, while others mark it on Tuesday. This difference arises from how Islamic authorities in each region determine the sighting of the new moon, which signals the start of the holy month.

Click to download

The timing of Ramadan follows the Hijri calendar, a lunar-based system where each month starts with the first sighting of the crescent moon. Because this observation depends on factors like visibility conditions, regional traditions, and the methods used to confirm the sighting, the exact beginning of Ramadan can vary from one location to another. These centuries-old customs continue to shape how Muslim communities worldwide commence their month of fasting, prayer, and reflection.

Focus on Suhoor and Iftar Services

During Ramadan, two primary meals are observed: Suhoor, the pre-dawn meal (generally around 5:00 am), and Iftar, the meal to break the fast (generally around 6:00 – 8:00 pm) at sunset. Providing well-planned Suhoor and Iftar services is essential. This includes offering diverse menus that cater to both traditional and modern tastes, ensuring meals are available at appropriate times, and creating a communal dining atmosphere that fosters a sense of togetherness.

Incorporating Cultural and Religious Sensitivities

Understanding and respecting the cultural and religious practices associated with Ramadan is crucial. This involves training staff on appropriate greetings, being mindful of fasting guests during daylight hours, and providing designated prayer spaces, as well as simply switching off loud music/TV noise for just 15-20 min for customers to break their fast. Such considerations display inclusivity, making the guest experience more comfortable and respectful.

Health-Conscious and Sustainable Menu Options

With a growing emphasis on health and sustainability, offering nutritious and eco-friendly menu options is becoming increasingly important. Incorporating plant-based dishes, sourcing local ingredients, and minimizing food waste align with current food and beverage trends in the Middle East. This approach not only appeals to health-conscious guests but also reflects a commitment to environmental responsibility.

Community Engagement and Social Responsibility

Ramadan is a time of giving and community. Hospitality establishments can engage in social responsibility initiatives such as organizing charity events, partnering with local organizations to provide meals for those in need, or hosting community Iftar gatherings. These actions not only contribute positively to the community but also strengthen the establishment’s reputation and guest loyalty.

Inclusive and Diverse Offerings

Recognizing the diverse backgrounds of guests, and offering inclusive services is vital. This includes providing prayer facilities, accommodating dietary restrictions, and creating family-friendly environments. Ensuring that all guests feel welcome and respected improves their overall experience and encourages repeat visits.

By incorporating these trends into your hospitality offerings during Ramadan, you can make a lasting impression on guests and position your establishment as a thoughtful and culturally aware destination. Focusing on personalized service, cultural sensitivity, and community engagement will help create meaningful and memorable experiences for your guests during this special time.


#corecateringsupplies #RamadanHospitality #HospitalityTrends2025 #SuhoorAndIftar #CulturalSensitivityInHospitality #SustainableDining #TechInHospitality #CommunityEngagement #InclusiveHospitality #LocalExperiences

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ICE CUBES HAVE GONE DESIGNER

Flavoured and decorative ice cubes can jazz up just about everything from a cocktail to iced tea or coffee. The concept is simple enough but the possibilities are endless! On presentation they are very Instaworthy and then after a few minutes when the ice cubes melt, another layer of flavour gets added to your drink. Genius!

These ice cubes look impressive, but are they’re deceptively easy to make. Simply add your ingredients into your ice tray and freeze like normal.  Try fresh herbs, berries and edible flowers (small flowers look great, or tearing off a few petals off a larger flower works well too). 

OUR TOP PICKS: 

Thyme

Tarragon

Basil

Lemon

Mint

Blueberries

Raspberries

Strawberry slices

SOME COMBINATION IDEAS: 

Raspberries + cranberry juice ice cubes in sparkling water

Thyme + grapefruit juice ice cubes in a vodka tonic

Marigold petals + coconut milk ice cubes in iced black tea

Blueberries + water ice cubes in lemonade

A MUST TRY: COLOUR CHANGING MARGARITA

Pour margarita mix over ice cubes made from blue pea flower tea and watch your mystical cocktail change colours without any artificial food dye!  It’s sure to be your new favourite party trick. Blue pea flower tea is an herbal tea from Southeast Asia that changes from blue to purple when mixed with an acidic ingredient (like the lime juice in this margarita recipe).

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SUPPORTING WOMEN IN CULINARY: CORE’S COMMITMENT TO INDUSTRY GROWTH

At Core Catering Supplies, we believe in championing the hospitality professionals and industry bodies that drive progress, innovation, and inclusivity in our sector. One such initiative making a significant impact is Women in Culinary, a platform launched by the South African Chefs Association (SA Chefs) to empower female chefs, provide mentorship, and create meaningful career opportunities in a traditionally male-dominated industry.

For over 48 years, SA Chefs has been the leading voice for chefs, cooks, and caterers in South Africa. With a network of over 9,600 members, including executive chefs, restaurateurs, culinary educators, and apprentices, the association is dedicated to skills development, transformation, and elevating professional standards across the industry. Chef Coo, President of SA Chefs, is a key advocate for this mission, working alongside industry leaders to shape the future of South Africa’s culinary landscape.

Women in Culinary: A Movement for Change

The Women in Culinary Committee highlights key action points to bridge gender disparities, foster mentorship, and create more opportunities for women in professional kitchens. Beyond individual growth, it also focuses on sustainability and responsible menu choices, encouraging chefs to make a broader impact on both the industry and the planet.

At Core, we work closely with chefs, restaurateurs, and hospitality professionals every day. Many of our clients, suppliers, and partners are active members of SA Chefs, and we fully support initiatives that uplift and develop the industry. Core Randburg General Manager, Antony Greene, shared his thoughts on the significance of these efforts, saying, “This is an important initiative, and as a company, we can increase our support for the work being done to drive positive change in the industry.”

By aligning with organizations like SA Chefs, we stay connected to the evolving needs of our customers and ensure that we continue to provide the best hospitality solutions and products to professionals who rely on them. Whether it’s through mentorship, industry collaboration, or creating access to premium hospitality products, Core remains committed to supporting initiatives that promote inclusion and excellence in the industry we serve.

#CoreCateringSupplies #WomenInCulinary #SAChefs #EmpoweringChefs #HospitalityLeadership #CulinaryExcellence #IndustryEquity

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RED VELVET PETITE FOURS

INGREDIENTS

Petit fours:
125g softened butter
250g castor sugar
2 extra large eggs
200g cake flour
15g Cocoa Powder 
1 tsp baking powder
1/2 cup (125ml) buttermilk
60ml liquid red food colouring, or a few drops of red gel food colouring

Icing: 
50g softened unsalted butter
250g full fat plain cream cheese
250g icing sugar, sifted
1 tbsp Vanilla paste

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LIQUID-CENTERED CHOCLATE PUDDING

If this doesn’t say I love you, nothing will! It’s rich, its creamy and it’s flat out dreamy. To make it even more desirable, it is also so easy to make! 

INGREDIENTS

Softened butter, for greasing dariole moulds
250g Organic dark baking chocolate 
250g unsalted butter
5 egg yolks
5 whole eggs
125g caster sugar
60g cake flour, sifted

DIRECTIONS

Brush the inside of 8 dariole moulds with softened butter and coat with sifted Cocoa Powder, tapping out any excess.

Gently melt the NOMU Decadent Hot Chocolate Chunks and butter in a double boiler or in the microwave, stirring to mix well. Whisk together the egg yolks, whole eggs and caster sugar with an electric mixer until pale and fluffy. Slowly pour the chocolate mixture into the egg mixture, mixing until well combined. Gently fold in the flour and spoon into the moulds. Chill overnight or for a minimum of 4 hours.

Preheat the oven to 200°C.

Bake the puddings for 8-10 minutes until the tops are just firm to the touch, but still wobbly and liquid in the centre. Tip out onto a plate and serve with cream, vanilla ice cream, or vanilla

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A FAMILY PASSION FOR HOSPITALITY

Spending time with Joke Gonggrijp, co-owner of several of Hermanus’ most beloved establishments, it’s clear that energy, vision, and a mission to create exceptional experiences are at the heart of everything she does. Together with her family, she has built a thriving hospitality business, transforming overlooked spaces into some of the town’s most sought-after destinations along the southern coast of the Western Cape.

One of the first ventures was Dutchies, a beachfront eatery that has evolved from a simple takeaway into a beautifully expanded restaurant. With ocean and mountain views and a fresh menu including sushi, seafood and some dutch speciality dishes, it has become a local and international favorite, known for its relaxed yet polished atmosphere—and, as one Dutch guest put it, “the best bitterballen in town.”

Then came Ficks Pool Restaurant, a bold vision led by Daan, the creative force behind the businesses. What was once just a rocky outcrop and unusable toilet block is now a breathtaking sundowner spot, dramatically clinging to the cliffs. Many doubted its viability, but against all odds, Ficks opened in December 2019—just months before the world shut down.

When the pandemic hit, the hospitality sector was one of the hardest affected, in South Africa and the world over. Many businesses didn’t survive, but with resilience, adaptability, and strong partnerships, Joke and her family pushed through. Core Catering Supplies’ Hermanus franchise played a key role, ensuring a steady supply chain during uncertain times.

During lockdown, sourcing fresh bread became a challenge. While searching for a supplier, Daan had a bold idea: “Why not open our own bakery?” Though launching a new business in a crisis seemed impossible, Daan’s Bakery was born. Starting with one baker in a small space, it has since grown to a team of five, supplying their own restaurants, other businesses, and the wider community.

Perhaps the most meaningful of all their ventures, Only Specials is more than just a coffee shop. It serves as a training center for individuals with intellectual disabilities, giving students a work experience and a pathway to employment. Partnering with Camphill Village, Only Specials runs a one- to two-year training program aimed at securing jobs for its students. In December 2023, five of the first eight trainees successfully completed the program. One is already set to work at Dutchies, while others are securing placements. The goal is for Only Specials to be financially self-sustaining within two years.

Joke Gonggrijp: Passionate Entrepreneur and Catalyst for Social Change

Joke’s story is a testament to vision, resilience, and the strength of good industry relationships.  The Core Catering Hermanus team is proud to support their journey, supplying the products, service and support that help their businesses thrive.

From transforming  spaces to pioneering social enterprise, Dutchies, Ficks, Daan’s Bakery, and Only Specials showcase the impact of passion-driven hospitality. At Core, we are honored to support the people and places that bring these inspiring stories to life.

#CoreCatering #Hermanus #CustomerStories #HospitalityInnovation #EmpoweringCommunities #OnlySpecials #LocalBusiness #InclusiveWorkplaces #SustainableHospitality

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BLEND IN SILENCE: NOISE-REDUCING BAR BLENDER

blend in silence: noise-resistant bar blender

Is the loud whir of a blender disrupting your customers’ experience? If you’ve ever had a customer flinch at the sound of a blender during their meal or drink, you know how important it is to maintain a peaceful atmosphere. Traditional blenders can be noisy, making it hard for guests to enjoy their conversations or fully immerse in the ambiance of your space. That’s where the Marola 2.5L Bar Blender with a Sound Cover comes in – designed to reduce noise and enhance both the customer and staff experience. This game-changing appliance is perfect for restaurants, bars, and cafes looking to combine power and quiet, allowing you to deliver excellent service without the disruption of loud machinery.

Research shows that noise, in a hospitality setting, directly affects the enjoyment customers have, including their willingness to return to a particular venue.

Why Noise Matters in Hospitality Spaces

The sound quality of the environment you create for customers directly shapes their overall experience. This also impacts the customer’s enjoyment of everything your business offers, as well as the mood they hoped to enjoy when they chose to dine at your restaurant or bar.

An environment that emphasizes customer comfort will almost always make a good first impression on new guests and maintain credibility with returning customers. Controlling the noise in your establishment gives you more control over the customer experience and creates a work environment that considers the long-term effects on staff hearing.

Aspects such as sound quality, customer service, and cleanliness contribute to building trust in your business. If there are any errors regarding food or drinks, customers are more likely to overlook these issues due to the environment you’ve created. This leads to consistently positive reviews, which are key to attracting new customers and building credibility within the hospitality industry.

Read the article by the ICHRIE for more info on sound optimization in hospitality settings.

The benefits of noise-reducing Bar Blender Technology

Improved Customer Experience

In the fast-paced hospitality industry, creating a calm and inviting atmosphere is crucial for customer satisfaction. Traditional blenders can reach noise levels similar to a lawnmower, disturbing the dining experience—especially in open kitchens where guests are close to the action. A soundproof blender, with its insulated covering, significantly reduces noise, allowing for a quieter and more serene environment. Customers can engage in conversations without being interrupted by loud machinery, improving the overall ambiance. When patrons feel comfortable, they’re more likely to stay longer, return, and leave positive reviews, ultimately boosting your business reputation and customer loyalty.

Staff Efficiency and Well-Being

In a busy kitchen, communication is key to maintaining smooth operations. Traditional blenders can make it difficult for staff to communicate effectively, leading to miscommunication, frustration, and delays. With soundproof blenders, the noise is greatly reduced, allowing kitchen staff to converse seamlessly without raising their voices. This enables smoother task coordination and better overall workflow, enhancing productivity during peak hours. Additionally, quieter working conditions contribute to a more positive atmosphere for staff. High noise levels can lead to stress and fatigue, but when employees work in a quieter, less chaotic environment, their morale improves. A happier, more focused team translates into better performance, a cohesive work dynamic, reduced turnover, and improved efficiency.

Enhanced Brand Image

Investing in quieter, more efficient kitchen equipment speaks volumes about your brand. Using soundproof blenders not only improves the customer and employee experience but also shows that your business values innovation and comfort. This thoughtful approach to both staff and customer experiences helps create a positive brand image. In a competitive market, attention to these details can set your establishment apart, making it known as a place that cares about quality and well-being. By embracing noise-reducing technology, you signal to customers and employees alike that your business is modern, forward-thinking, and committed to providing the best possible experience.

Read more to learn about noise control.

Why Choose the Bar Blender with Sound Cover by Marola?

When selecting a blender for your hospitality business, performance and reliability are essential. The Bar Blender 2.5L with Sound Cover by Marola is designed to deliver both, ensuring that you can meet the high demands of your bar or kitchen while creating a comfortable and efficient environment.

Here’s why the Marola commercial bar blender should be your go-to choice:

Durability and Performance

Crafted with commercial-grade materials, this blender is built to withstand the demanding conditions of a busy bar or restaurant. Whether you’re mixing cocktails, smoothies, or sauces, the Marola blender delivers exceptional power and performance every time. Its robust motor ensures quick and consistent blending, while the noise-reducing cover minimizes disruption to your workflow. With this blender, you can confidently tackle any task, knowing it’s built to last.

Sleek, Professional Design

In addition to its performance, the Marola blender boasts a sleek, modern design that fits seamlessly into any professional bar setup. The sophisticated black color complements a wide range of kitchen and bar aesthetics, ensuring it looks as good as it performs. Its compact design also means it takes up minimal counter space, making it an ideal choice for establishments looking to maximize efficiency without compromising on style.

Energy Efficiency and Eco-Friendly Design

In today’s eco-conscious world, businesses are increasingly focused on reducing their environmental impact, and the Marola blender is no exception. The durable, high-quality construction ensures it has a long lifespan, reducing the need for frequent replacements and supporting your eco-friendly goals. Plus, the quiet blending capabilities mean less energy spent on noise control, contributing to a more relaxed and productive environment.

Choosing the noise-reducing Bar Blender 2.5L with Sound Cover by Marola is an investment in both performance and comfort, giving you the durability, design, and efficiency you need to elevate your business.

Final Thoughts

Reduced noise in your bar or kitchen leads to key benefits that enhance both the customer and staff experience. A quieter environment creates a more comfortable, enjoyable atmosphere for customers, allowing them to converse without the distraction of loud equipment. Staff can work more efficiently in a noise-reduced space, improving communication and fostering a more relaxed work environment. Additionally, a noise-reducing bar blender helps elevate your business’s appeal by demonstrating your commitment to innovation, quality, and customer comfort.

Optimise your bar experience with the latest noise-reducing commercial blender by Marola. Explore our product range today and take the first step toward creating a quieter, more efficient, and customer-friendly space.

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MIX UP MARVELLOUS MILKSHAKES: RECIPES YOU’LL LOVE

Got a Sweet Tooth?

Then you will love these fun and fabulous milkshake recipes! It’s all about over the top decadence and our deliciousness.

OREO MILKSHAKE

Ingredients

  • 500ml cups vanilla ice cream
  • 160ml Milk
  • 8 Oreo cookies
  • 5ml vanilla extract (optional)
  • Whipped cream for serving

Directions

Blend together the ice cream, vanilla extract milk and Oreos in an electric blender until mostly smooth.

Serve in large glasses and garnish with whipped cream.

RAINBOW PUDDING MILKSHAKE

Ingredients

  • 300ml of milk
  • 300ml cream
  • 6 egg yolks
  • 100g sugar
  • 30ml flour
  • 30ml cornstarch
  • 400g butter (cut into cubes and cold)
  • 10ml vanilla extract
  • Food colouring in the colours of your choice
  • Chocolate sauce
  • 300ml whipping cream

Mix sugar, flour and cornstarch together in a microwaveable mixing bowl. After the ingredients are combined, add the egg yolks and mix again. Finally, add the cream and milk, and whisk until well combined.

Transfer the mixture to a medium-sized saucepan on low heat and continue mixing until thickened for about 10-15 minutes. Cover with plastic wrap and chill for 3 hours.

Once chilled, separate into bowls and colour using the food colouring. Add each custard mixture to a separate piping bag.

Prepare the whipped cream by whipping together cream and vanilla until soft peaks form.

Prepare serving cups/jugs with chocolate sauce and start layering your custard one colour at a time.

Finish with a swirl of cream on top and serve.

CARAMEL MILKSHAKE

Ingredients

  • 250ml cold milk
  • 500ml vanilla ice cream
  • 50ml caramel sauce
  • 80ml chocolate chips

Directions

Decorate your serving glasses with some caramel sauce.

Using an electric blender, blend together chocolate chips and milk.

Add the ice cream and the rest of the caramel sauce to the mixture and blend well.

Pour into the decorated glass, garnish with some extra chocolate chips and caramel sauce.

CHOCOLATE COFFEE MILKSHAKE

Ingredients

  • 20ml cacao powder
  • 2 shots espresso
  • 5 scoops ice cream
  • 5ml salt
  • 250ml almond milk or regular milk

Directions

The first step is to prepare your shots of espresso.

Using a blender, mix together the cacao powder, espresso, ice cream, salt and milk until creamy.

Pour into cups and garnish with extra cacao powder and cacao nibs. Serve.

RED WINE MILKSHAKE

Ingredients

  • 1,4L natural vanilla ice cream
  • 240ml red wine
  • 120ml vodka
  • Whipped cream for serving
  • Maraschino cherries for serving

Directions

In an electric blender, blend together the ice cream, red wine and vodka until smooth and combined.

Divide the milkshake mixture between glasses and garnish with whipped cream and maraschino cherries.

A gourmet granadilla and ginger cookie milkshape.

GOURMET GRANADILLA AND COOKIE MILKSHAKE

Ingredients

  • 375ml vanilla ice cream
  • 160ml milk
  • 115g granadilla pulp
  • 125ml whipped cream
  • 6 – 8 ginger cookies

Directions

Using an electric blender, blend together the ice cream and milk until thick and smooth. Add 3/4 of the granadilla pulp and pulse to mix. Do not over blend as the granadilla pips will break up.

Pour into serving glasses and top with whipped cream.

Garnish with crushed ginger cookies and the remainder of the granadilla pulp.

Serve immediately.

A chocolate peanut butter milkshake.

CHOCOLATE PEANUT BUTTER MILKSHAKE

Ingredients

  • 2 scoops vanilla ice cream
  • 250ml peanut butter
  • 250ml milk
  • 125ml chocolate syrup

Directions

Using an electric blender, blend together the ice cream, peanut butter and milk until thick and creamy.

Prepare your serving glasses by layering them with the chocolate syrup.

Pour the milkshake into the prepared glasses and top with whipped cream, chocolate syrup and peanut butter chips.

2 avocado, mint, banana and chocolate chip milkshakes.

MINTY BANANA AND AVOCADO MILKSHAKE

Ingredients

  • 250ml frozen sliced banana
  • 1/2 medium-sized avocado, peeled and pitted
  • 3 dates, pitted
  • 4–6 leaves of mint
  • 15ml dark chocolate chips
  • 250ml unsweetened plain almond milk

Directions

Using a high-speed blender, blend all the ingredients together until smooth and creamy.

Garnish with fresh mint leaves and chocolate chips.

Serve immediately.

A spiced pumpkin and coffee milkshake.

SPICED PUMPKIN COFFEE SHAKES

Ingredients

  • 250ml milk
  • 125ml canned pumpkin
  • 30ml sugar
  • 5 ml pumpkin pie spice
  • 250ml strong brewed coffee
  • 15ml vanilla extract
  • 1L vanilla ice cream
  • 250ml crushed ice
  • Sweetened whipped cream

Directions

In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered overnight

Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.