BuBu Ice Cream & Dessert Dickson opened in September, bringing new flavours to the inner north foodie scene. Photo: Thomas Lucraft.
Whether they’re covered in fur, scales or feathers, we all love our pets. But Joe Lu says his pride and joy deserves more than his affection – BuBu the cat deserves to be adored by the masses.
That’s why when Joe decided to take the leap and open his dream ice creamery, he named it after his very special cat. As it happens, BuBu loves ice cream almost as much as his dad does.
The four-year-old ragdoll came into Joe’s life as a kitten and immediately wrestled into his heart, bringing ‘endless joy’ with his antics.
You won’t forget your first cup of BuBu. Photo: Kazuri Photography.
“BuBu is still as playful and mischievous as he was when I first brought him home,” Joe says.
“Somewhere along the way, I discovered that he loves ice cream. It’s a little quirk of his that I enjoy, and we often share treats together at the end of the day.
“I make it special for him at home with a sugar-free recipe. His favourite flavour is Hokkaido Milk.”
BuBu isn’t just the inspiration behind the Dickson ice creamery – he is also its model. If patrons look closely while inside, they might spot his likeness peeking out at them.
Besides being a timeless ode to Joe’s beloved pet, BuBu Ice Cream & Dessert introduces Asian-style ice cream, gelato and sorbet to Canberra’s inner north, in Dickson, and deep south, in Tuggeranong. Joe believes even the most discerning ice cream lovers will be hooked with just one taste.
“If you’ve never had this style of dessert before, you’re in for a treat,” he says.
“Asian flavours are less sweet and have a lower sugar content, so they’re also healthier. Most gelato recipes are at least 25 per cent sugar, some up to 40 per cent, but ours are only 15 per cent.
“I love to make rich, complex flavours like Osmanthus Oolong, Jasmine Mandarin and Magnolia Fig. It’s an intense process to make a new flavour because the balance between taste and texture is very fine.”
Ever the perfectionist, Joe tested 37 recipe variations with his team to create the perfect peanut butter and salted caramel ice cream – and 47 more to blend salted caramel with creamy white chocolate.
Bubu Ice Cream: finger drippin’ good. Photo: Thomas Lucraft.
Just a few of the 40-plus rotating flavours under BuBu’s belt include black sesame, Earl Grey, matcha, pandon, pavlova, taro and caramel fig, but the team always has something new in the works.
“We think of new combinations all the time, and the only way to test them, of course, is to try every flavour for ourselves,” Joe says.
“But for the customers who really love Western-style flavours, we still have all their favourites like chocolate, cookies and cream, vanilla, mango, Nutella, coffee, banana and more.”
Drop in to check out the latest flavours at BuBu Ice Cream & Dessert in Dickson (36 Badham St, Dickson Village) and Tuggeranong (Level 1 food court, South Point Tuggeranong, Greenway).
Original Article published by Morgan Kenyon on Riotact.
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