Iced Tea Recipes 1 & 2 March 9, 2015 22:43


Enjoy a summer iced tea using Origin loose leave tea flavours or use pyramid tea bags


WILD BERRIES                                            MINTY JASMIN

24 Gr Forest Berry loose leaf tea                   24 Gr Loose Leaf Green Jasmine loose tea

4 cups simmering water                                 ½ cup mint leaves

4 cups of cold water                                       4 cups of simmering water

3 tsp lemon juice                                            ½ cup lemon juice

3 tbsp honey                                                    1/3 cup honey

                                                                        4 cups cold water


  1. Steep loose leave tea in( 80 degrees) water for 3 minutes in the simmering water
  2. Strain the tea(remove loose leaf tea) and pour tea into a glass container with a tap( available from Habitat)
  3. Stir in all other ingredience
  4. Add cold water an ice and keep chilled in a fridge
  5. Serve over ice in a chilled glass

Classic Espresso Martini December 23, 2014 10:02

An obvious cocktail choice for coffee lovers.


     .   30 ml premium vodka

  • 30 ml freshly extracted coffee
  • 30 ml DaVinci coffee syrup


  • Place all ingredients into cocktail shaker with a generous portion of ice.
  • Shake vigorously to produce a better foam.
  • Pour into a chilled martini glass and garnish with two espresso beans.


Float a teaspoon of cream on top.

Iced Coffee Frappé December 23, 2014 10:00

A truly refreshing ice-cold coffee experience.

Iced Coffee Frappe


  • 1 cup of ice
  • 120 ml milk
  • 30 ml espresso shot
  • 30 ml DaVinci liquid Frappé

Optional Add 30 ml of any of the DaVinci syrups eg, peppermint or chocolate


Place all ingredients into a blender. Pulse/purée until frothy, and ice is pulverized. Serve in a beverage glass.

Cappuccino Soufflés December 23, 2014 09:57

A smooth and delicious dessert, flavoured with Oomph! Tasmanian Gourmet Coffee.


Cappuccino Soufflés
  • 3 egg yolks
  • 1⁄3 cup (90g) caster sugar
  • 1⁄2 cup milk
  • 1⁄2 cup of strong plunged OOMPH! coffee
  • 3 teaspoons gelatine
  • 3 tablespoons boiling water
  • 300ml thickened whipped cream
  • Grated chocolate to decorate


  1. Beat egg yolks and sugar in a bowl until light and fluffy.
  2. Heat milk and add coffee.
  3. Pour over egg mixture.
  4. Continue to stir over a moderate heat until thickened. Let cool.
  5. Sprinkle gelatine over boiling water in a small bowl. Stir until dissolved.
  6. Fold gelatine and cream through the cooled mixture.
  7. Pour mixture into four parfait dessert glasses. Refrigerate for 4 hours.
  8. Before serving, add whipped cream and sprinkle with shaved chocolate.

Cappuccino Crisps December 23, 2014 09:52

Delicious crisp cookies, flavoured with Ooomph! Tasmanian Gourmet Coffee

Cappuccino CrispsIngredients:

  • 250g butter
  • 200g sugar
  • 6 tablespoons cocoa powder
  • ¼ teaspoon ground cinnamon
  • 1 egg
  • 2 teaspoons of plunged OOMPH! coffee
  • 1 teaspoon of vanilla extract
  • 225g plain flour


  • 280g icing sugar
  • 40ml hot milk
  • 3 tablespoons butter
  • 4 teaspoons cold plunged OOMPH! coffee
  • 1 teaspoons vanilla extract
  • 1 teaspoons olive oil
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon salt


  1. Beat butter, sugar, cocoa and cinnamon in large bowl.
  2. Add egg and vanilla extract, then beat into mixture.
  3. Place 1 teaspoon of coffee in a plunger, and add 30ml of hot water. Cool.
  4. On a low speed, beat in the flour and coffee mixture.
  5. Divide the dough in half, and shape to a disc. Wrap, and chill until firm.
  6. Roll out the dough on a well-floured rolling surface
  7. Preheat oven to 190°C. Have ready a cookie cutter of any shape you like.
  8. Place 25mm apart on an ungreased cookie sheet. Cook for 8 minutes or until crisp.
  9. To make icing sugar, place all ingredients in a bowl and slowly add hot water, blending to a smooth paste. Place in a plastic bag, snip end and drizzle over the crisps.