On the picturesque North Coast of New South Wales, a pop-up ice-creamery is redefining the dessert experience with its innovative flavors and artisanal techniques. Bush Ice-Creamery, nestled in the quaint town of Brunswick Heads, offers an array of unique scoops such as plum pie ice-cream on a miso cookie and hot rice pudding with spiced brown butter paired with galangal ice-cream.
Operated by Wal Foster, a seasoned chef with an impressive culinary background, this pop-up runs out of the local café Daily Counter on Fridays and Saturdays. Foster’s creations are not just about indulgence; they are a celebration of local produce and culinary artistry.
From Fine Dining to Pop-Up Success
Foster’s journey to creating these extraordinary ice-creams began in the kitchens of high-end restaurants. A Pillar Valley native, he honed his skills at Aria before venturing to Melbourne and Europe. In Sweden, he opened Drangen restaurant, where his focus shifted from savory dishes to desserts. This transition was pivotal, inspiring him to explore the potential of ice-cream making.
Returning home after six and a half years abroad, Foster was eager to engage with the burgeoning indigenous food scene and the rich bounty of the Northern Rivers. This passion led to the creation of Natural Ice-Cream Australia, a venture that, despite its acclaim, was not sustainable long-term. Bush Ice-Creamery is Foster’s refined vision, offering a more personal and sustainable approach.
The Art and Science of Ice-Cream Making
What sets Bush Ice-Creamery apart is its innovative use of technology and traditional techniques. Unlike conventional ice-creams, which are churned as they freeze, Foster’s creations are frozen first and then spun to order using a FRXSH Mousse Chef machine. This method results in a silky texture and allows for a reduction in sugar, highlighting the natural flavors of the ingredients.
“Most gelato I find to be too sweet because they have to put a certain amount of sugar into it so that they can churn it, freeze it, then scoop it for weeks, whereas mine has about half the amount of sugar because I can churn it to order,” Foster explains.
Foster’s commitment to quality extends to his choice of ingredients. He sources organic eggs and sugar, and even picks Ooray plums and Atherton raspberries himself. The milk comes from local farmer Deb Allard, whose Jersey cows provide fresh, pasteurized milk that is transformed into ice-cream the very next day.
A Celebration of Local Flavors
The flavors at Bush Ice-Creamery are a tribute to the Northern Rivers region. Foster’s creations evoke nostalgia and familiarity, yet they are elevated by his culinary expertise. The use of live cultures in the ice-cream bases adds layers of complexity, while the incorporation of local honey and Valencia oranges brings a taste of home to each scoop.
Despite the sophisticated techniques, Foster’s ice-creams remain approachable and comforting. They capture the essence of childhood memories, warm spices, and the simple joys of summer days. This balance of innovation and tradition is what makes Bush Ice-Creamery a standout in the world of ice-cream.
Looking Forward
As Bush Ice-Creamery continues to delight locals and visitors alike, Foster remains committed to his craft and the community. His pop-up not only showcases the potential of artisanal ice-cream but also supports local agriculture and sustainable practices.
For those seeking an unforgettable dessert experience, a visit to Bush Ice-Creamery is a must. Whether you’re a local or a traveler, Foster’s creations promise to offer a taste of the Northern Rivers like no other.
