In the media
Bodalla Dairy brings bush-flavoured ice-cream to Sydney - Goodfood
“If the old-school fitout with soft lighting and hand-painted windows feels like warm and familiar territory, the ice-cream flavours offer less chartered turf.
“Let’s Go Camping is a smoked base with a butterscotch seam and macadamia praline; Go Wild is lemon myrtle with honey and a ginger crumb,” Stuart says…”
Early Woollahra hits include Kakadu plum and rum for adults, and a classic milk and honey for the kids.
Its salted caramel is made from scratch starting with milk from the dairy at 5am. “It’s milk and extra cream and sugar pasteurised straight away. Then aged for a day before churning,” Stuart says.
Sunday Life - The Sydney Morning Herald
Nice Ice - Eurobodalla Tourism
“When lockdowns permit, visitors flock to the farm Sandra McCuaig and her family bought in 1989. While tourists and locals come for the treats on sale through the onsite dairy shed and milk bar, animal feeding or the Sunday afternoon music sessions, for Sandra the farm is the place where she injects both time and thought into their popular dairy products…”
Sydney’s Best Ice Cream And Gelato For A Sweet Springtime Treat - Urban List Sydney
“Bodalla Dairy has long been an absolutely necessary pit stop on any road tripper’s journey through the South Coast. The good news is that now, after 160 years, the Bodalla Dairy farm has finally decided to set up shop in the heart of Sydney, which means you’ll no longer be restricted to just tasting Bodalla’s ice cream and other local produce (like cheese, yoghurt and honey) on a four-hour drive down south. Instead, you and rock up to Woollahra’s new Bodalla Dairy Ice-Cream, a vintage-style ice cream parlour with creamy scoops made from Bodalla’s slow and low pasteurised milk.”
Bodalla Dairy: a NSW success story - Eativitynews
“Stuart says ice cream is a magical thing because it absorbs so much flavour and reminds us of a more innocent time: “The feeling of nostalgia around ice cream comes from the fact that it’s one of our first autonomous choices as a child,” she says. “Your parents stand back while you choose your flavour, and that’s a huge memory.”
A South Coast Micro Dairy Has Opened an Ice-Cream Shop In Sydney, Churning Bush-Inspired Flavours Made With Native Australian Ingredients - Broadsheet
“How did the diary get into ice-cream making? “We invited two Italian students of the Gelato University [in Bologna] to come to Bodalla to teach us how to make ice-cream,” says Stuart. So it’s made the Italian way, but with a higher fat content than traditional gelato. “People often eat a whole tub and tell me they feel really good about it.”
Eat Local on the Far South Coast - Destination NSW
“The small-batch milk at Bodalla Dairy is hand-bottled at low temperatures to keep the beneficial bacteria active. This old-fashioned “living milk” reflects the grassy pastures where the farm’s small herd is kept — the famous dairy town of Bodalla, a 4.5-hour drive from Sydney. This family-run company also produces cheese and ice-cream, often with a bush-tucker twist. Stop by the refurbished Dairy Shed for ice-cream flavoured with native Australian ingredients: try a scoop of the Kakadu plum, lemon myrtle and wattleseed and coffee flavours. There are classic options, too, like vanilla and chocolate. You can stay overnight at this micro dairy’s guest rooms, too. Also appealing: the daily tastings of the boutique cheese infused with smoked gum leaf, Tasmanian pepperberry and other native foods, while kids will love the regular animal-feeding sessions. “
Bodalla Dairy taking South Coast ice cream to the big city - Narooma News
“Ms McCuaig said the key to Bodalla Dairy’s award-winning ice cream and cheese starts with their unhomogenised milk.
More than 70 companies entered milk to the Sydney Royal Easter Show, and Bodalla Dairy took out gold.
“We’re very gentle with the milk,” Ms McCuaig said.
“We don’t put it through hot pipes, we don’t homogenise it, we treat it so it stays very natural – there’s only two of us doing it that way in Australia – the old fashioned way.”