Posts Tagged ‘australia’

Spring Entertaining Ideas

Monday, August 20th, 2012

Here’s one of our favourite spring entertaining ideas to get you in the mood for spring: Simon’s (edible) Echidna!

We made two combinations of pinchos (pintxo) for the echidnas’ ‘spikes’:

The first: sundried tomato, half a feta olive and a cube of cheddar (pictured below)

The second: pepperbells stuffed with smoked salmon, a cube of cheddar and a silver of watermelon (pictured below) — the watermelon brings sweetness and moisture to the combination.

We  took about 15 – 20 minutes to put together the echidnas. The platter cost about $15 – $20. Get creative and entertain effortlessly this spring at an affordable cost.

p.s. Once your guests are done picking away, simply take the fruit stand (the pineapple halves) back to the kitchen, slice them up, and serve as a palette cleanser.

 

The Vintage Gold Cheddar is a 42-month-old cheddar with a very sharp taste and is locally produced by King Island Dairy. Cheddar is simple to present as it holds its shape when cut. The Vintage Gold Cheddar is great in sandwiches. With matured cheddar, our Delicatessen Manager advises to indulge and enjoy the cheddar by itself, having it with fruits or antipastos that complement its distinct flavour.

If you have any other spring entertaining ideas that you’d like to share, tell us on our Facebook page–we’d love to hear from you!

 

Simon’s Favourite Meals: Easy Dinner Recipe #3 Fillet Mignon

Friday, July 27th, 2012

 

Here’s the third part of our Simon’s Favourite Meals: Easy Dinner Recipe series–simple, fuss-free meals put together by our staff at home using the fresh ingredients from our store. The fillet mignon recipe may seem too simple to be true…but this is one of our Manager’s favourite meals to put together after a long day at Simon’s Gourmet Gallery.

 

Ingredients

Fillet Mignon–a beautiful eye fillet steak wrapped with bacon, seasoned with pepper and mild American mustard. Available at our butcher department at Chapel Hill

1 pack of prepped roast vegetables–available at our produce department fridge

 

Method

1. Bake fillet mignon for 25 minutes at 180°C (conventional)
2. Roast a pack of  our Gourmet Roast Vegetables for approximately 25 – 30min at 180°C (conventional)

Cheeky recipe variation: scrap off the mustard before baking and top with your favourite sauce (mushroom, smokey steak, barbecue, etc) when serving to change up the flavours– just so you can repeat the dish and introduce new flavours to the table!

 

More easy dinner recipes

 

 

Simon’s Favourite Meals: Easy Dinner Recipe #2 Thai Red Curry Noodles with Green Apples and Pineapples

Friday, July 27th, 2012

Next up on our Simon’s Favourite Meals: Easy Dinner Recipe series, featuring easy, fuss-free meals which our staff members often put together at home, is Thai red curry noodles with green apples and pineapples using Marion’s Kitchen Thai Red Curry Paste by Marion Grasby from Masterchef 2010, series 2 and Masterchef All Stars Australia 2012.

 

 

Ingredients
Marion’s Kitchen Thai Red Curry Paste
Lean chicken strips
Fresh Thai basil or mint (for garnishing)
½ Red capsicum
½ zucchini
1 handful of cubed pineapples
1 handful of Granny Smith green apples
Vermicilli noodles (or jasmine rice)

 

 

Method

1. Follow the step-by-step instructions on Marion’s Kitchen Thai Red  Curry Paste. The curry paste kit comes with coconut milk, fish sauce, bamboo shoots and dried herbs

2. Add pineapple, apple, capsicum and zucchini after adding the meat

3. Serve in a bowl with vermicelli noodles (or jasmine rice)

 

More recipes

Osso Bucco Recipe

Friday, July 27th, 2012

Simon’s Gourmet Osso Bucco Recipe

In this post, our Head Butcher shares his all-time favourite Osso Bucco recipe using ingredients from our gourmet butcher and grocer store. Enjoy!

 

 

 

Ingredients
1.5 kg Osso Bucco veal
1 large brown onion (finely diced)
4 cloves of garlic (finely diced)
1.5 litres Moredough veal/beef stock
1 tin diced tomato
1 red capsicum (finely diced)
3 bay leafs
Salt
Pepper
Jacket potatoes
Pumpkin
Cauliflower
Flour
Butter

Method

1. In a heavy base fry pan, melt butter, enough to just cover bottom of pan

 

2. Roll osso in flour, season with salt and pepper, brown all sides in pan

 

3. In a separate casserole dish, line the bottom with hard vegetables (potatoes, pumpkin and cauliflower) enough to make a good base, place browned osso on  top

 

4. In the same pan, add cooking oil and cook the onions.  Add garlic and cook until light in colour. Put in the bay leaves and capsicum. Cook for three minutes, add tomatoes and fresh basil, top up   casserole dish with stock until all the contents are nearly covered. Cover with lid or alfoil and slow roast at 180°C for at least two hours.

 

Tip: The longer and the slower the roasting time, the more flavoursome the dish will become
Osso Bucco Recipe

Simon’s Gourmet Gallery Celebrates Ten Years at Chapel Hill

Thursday, June 21st, 2012

 

Yes—it has been ten years since Simon’s first opened in Chapel Hill as some customers had playfully insisted otherwiseWe celebrated our 10th birthday on the 16th of June in fashion of our passion for food, having an open day of taste tests, bringing in boutique and family-owned food merchants, to add a touch of gourmet into everyone’s Saturday.

Thankfully, the weather was on our side–as it was cloudy and rainy the Saturday before. We started off the day with a fresh fruit platter followed up by biscuits from Mamma Marilena’s kitchen.

 

Mamma was popular with the crowd with her sweet demeanour and display of enthusiasm for her products. Mamma Marilena herself was in store to generously offer everyone a taste of her biscuits, macaroons and nut bread. She proudly exclaimed her nut bread won Best Bakery Product at Fine Foods Australia 2009. Well done, Mamma!

Over at the deli section, we had a nibble at Brubecks Boutique Foods homemade, preservative-free dips, which got everyone picking at the basil & parmesan, whipped feta & beet and roast vegetable dips—yum!

The butchers added to the festive feast with their favourite party finger food—Italian meatballs, sausage rolls, classic meatballs and sausages—all prepped by the butchers and cooked on the spot but our amazing kitchen crew.

Just as we thought we were about to go into a food coma, Carina, co-founder of Lick ice-cream set up her gourmet Dry Roasted Cinammon ice-cream, a flavour especially created for the cool season, up for a taste test. Some say that Lick’s ice-cream should just lose the ‘ice’ and be called ‘cream’ instead due to its smooth, creamy texture. Here’s a little trivia for you, chatting with Carina on the day, we found out that she started the business with her brother, who is a qualified chef. They even create customised flavours for restaurants to match their menus—how cool is that!

  

Not to be left behind, the deli put up a beautiful party platter to amp up the festivity. Smoked Dutch beef, ham, prosciutto, three-milk cheese, which was a hit with cheese lovers—a cheese made of goat’s milk, sheep’s milk and cow’s milk), camembert, double smoked chicken, chorizo and plenty more…We spotted a few people coming back for thirds!

Steve from Pukara Estate of the Hunter Valley treated customers to a gourmet selection of flavoured oils and balsamic vinegars—think fig infused balsamic, lemon infused olive oil—with traditional dukkah and Turkish bread.

 

Just at the entrance/exit of the café, for those people who thought they made it out of the food taste tests maze, there was Debbie from OMG It’s Gluten Free, a family-owned business, who put up pistachio, chocolate and berry cakes up for tasting—and they tasted absolutely divine…you wouldn’t even be able to tell that there wasn’t any gluten in them.

The taste tests open day came to an end at 4pm, with the ballot box full of entries for the *$500 shopping spree at Simon’s. It was a big day for all of us at Simon’s—filled with food and nostalgia. Here’s to another 10 years of building memories together!

 —

Special mention:

Halfway into the day, we had a pleasant surprise…Glenn, owner of Simon’s, pointed out that our first ever customer, Ann Holt, who walked through the doors ten years ago was in store! Intrigued and excited, we rushed up to Ann for a chat.

Picture: Glenn Brown and Ann Holt

We asked Ann what brings her back to Simon’s throughout the years.Her reply:

Oh, the customer service definitely…I get all my gourmet speciality products here…Simon’s has gone from strength to strength…so they must be doing something right all these years.”

We were over the moon to hear such kind and encouraging words. Thanks, Ann! What a privilege it was to meet you on the day.

We’d also like to take this opportunity to thank all our customers—whether you have been shopping with us since day one, or newly acquainted over the weekend—from the bottom of our hearts, thank you for all your support.

Congratulations to Simon’s Gourmet Gallery customer, Chris Byrne. Her name was randomly chosen from 100s of customers who participated in our lucky draw on our birthday open day. Chris won a $500 shopping spree at Simon’s Gourmet Gallery.

Thank you to everyone who participated on the day! Stay on top of future competitions and specials by following us on our Simon’s Gourmet Gallery Facebook page.

 

 

Hormone and steroid free chicken

Saturday, October 15th, 2011

The Brisbane butchers at Simon’s Gourmet Gallery, Chapel Hill,  source poultry from only the finest local Aussie chicken farmers. Simon carries barn-raised chooks that are hormone and steroid free. Chicken meat is high iron, vitamins, chicken meat is a common source of protein and is high vitamins and minerals.

At Simons,  we sell your everyday chicken cuts from thighs and breastfillets, to wings, legs, diced, strips and even large whole chickens. We also have a wide range of prepped chicken meat ready to popped into the oven, on the grill, or on the pan. We have kebabs in different flavours, including honey soy, lemon and garlic, and satay. Try our BBQ butterfly chicken in a variety of flavours such as sun-dried tomato and basil, rivermint, and Thai lemon and chilli.

Fruit and Vegetables for Autumn

Saturday, October 15th, 2011

Feed yourself well in autumn and get your hands on the best fruit and vegetables in autumn. Read on to find out more in our fruit and vegetables for autumn guide.

*Please note this is a guide only as climate changes play a significant role in produce availability. Feel free to call our store to ask about a product, or if you have any special request for an unusual product.

What dishes do you create with your favourite fruit and vegetables for autumn? Tell us on our Facebook page, we’d love to hear from you!