Shopping Guide to the Best ways to #BeatTheHeat

Scorched by the Spring heatwave and anticipating an even more sizzling summer, we’ve tracked down some ice-cool ways to literally chill out.

Elato prebiotic ice cream

Guilt-free gluttony: Elato ice cream is all natural with 30% lower sugar and added prebiotic fibre for gut health. The latest flavour is Fig Ripple: cool creamy ice cream is rippled through with figs, cinnamon, ginger and cardamom. Fig Ripple was developed in collaboration with SisterWorks, a Melbourne based charity that supports asylum-seeking women in Australia. Proceeds from each tub go to OzHarvest – having already amounted to over 10,000 meals. Elato is available in 400 Woolworths stores.

The Face Tan Mist

It’s too hot to sunbathe (36c as I type this) even if it wasn’t for the worries about UV exposure and sun safety. So we’re getting our radiant golden glow with Naked Tan’s new Face Tan Mist. You just spray it on in the morning – no need to get your fingers messy – and you can also use it as a spritz top-up during the day. This magic potion contains witch hazel, green tea, aloe vera and chamomile, and it’s vegan-friendly, cruelty-free and free from SLS and Parabens.

The Face Tan Mist (RRP $27.95) is available online from Naked Tan.

Connoisseur’s new Laneway Sweetsflavours: Golden Blondie & Jam Doughnut

We trust the drill, Connosisseur is well loved by Aussies, it’s made here using stella ingredients. The laneway range is a trip down a new avenue as we uncover the flavour-rich, gooey layers and syrups, yummy chunks, and surprising textures within.  Two new flavours are out this month and we gave them a spin.

Golden Blondie  It’s an icecream on a stick. It starts with a layer of caramel-flavoured ice cream which thankfully isn’t too sweet. The white chocolate icecream is dotted with blondie pieces whilst a centre of centre of white chocolate flavoured ice cream swirled with caramelised white chocolate syrup is the final stop!
Jam Doughnut – It’s a Cinnamon-infused ice cream which for me (not a cinnamon lover) is really delicious! It’s packed with I-just-can’t-stop searching for those chewy doughnut-flavoured pieces, mixed with cream ice cream, all swirled together with rich raspberry syrup. It’s ridiculously addictive especially those chewy bits.

Golden Blondie sticks are available in a multipack of 4 (RRP $9.50) and in single serve packs (RRP $5.00) at participating convenience stores. Jam Doughnut will be available in a 1L tub (RRP $12.00) at all leading supermarkets and participating convenience stores.

Vinada Sparkling Mocktails

Chilled sparkles – guilt-free! Try a magical mocktail made with one of Vinada’s new sparkling range of Chardonnay, Rosé and Airén zero-alcohol wines. Recipes include recipes: Grapefruit Sparkle, Juicy Rosé and Mango Madness. Created from French and Spanish grapes (Chardonnay, Tempranillo and Airén) all three wines are fully vegan. A case of six is available from $136.80 from as well as a tasting box of three piccolo versions with golden sippers for an elegant swig.

Lemon Meringue Tart ice cream stick

In this dreamy collab between top pastry chef Kirsten Tibballs and Bulla Murray St Ice Cream, ice-cream is inspired by several iconic desserts. We loved the Lemon Meringue Tart with its zesty creamy zing. It’s meringue-flavoured ice-cream rippled with lemon curd, enrobed in a white chocolate biscuit coating. You can also cool down with Passionfruit Panna Cotta and Berry Rebellion Tart. Available in supermarket freezers across Australia from 16th October.

Thermomix Illuminated Tongs

Can’t stand the heat? Get out of the kitchen as we’re declaring BBQ season officially open early this year! The clocks have gone forward but dusk is still quite early, so we love these illuminated tongs for a night-time barbie. Strong and long, they use warm, natural light to ensure a perfectly done filet mignon, not a cremated snag. Available from Thermomix for $34.95

About the author

Lisa Creffield is a Sydney-based writer originally from the UK. Years of horrifying English school dinners sparked a desire to find something more delicious. Having also lived for six years in the Middle East, Lisa loves discovering new and exciting places and cuisines, from manti in Kazakhstan to sea urchin in Shanghai.


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