Posts Tagged ‘butcher’

The Best Cut Of Steak For The BBQ

Monday, March 31st, 2014

You may know all the right cooking methods to perfect your steak but there are certain cuts of meat that may taste better than others. For great results, read ‘The Best Cut Of Steak For The BBQ’

T-Bone Steak: This large piece of loin steak has a T-shaped bone and little to no fat making it perfect for the bbq. It’s rich, tender and flavorsome.

Fillet Steak: The eye-fillet and tenderloin is the most tender cut of steak which is great for a bbq.

Scotch Fillet: Rib-fillet once cooked is juicy and tender, making it one of the most popular cuts of meat. It can taste that extra special when marinated before being cooked on the bbq.

Sirloin Steak: A favourite amongst beef lovers, the sirloin also known as a porterhouse steak is a tender cut of meat best suited for high cooking temperatures such as on a bbq, pan-fry and stir-fry.

Beef Ribs: Yes ribs are not a cut of steak but we wanted to include one of our favourite beef bbq options that is most often overlooked. Simmer beef ribs, drain excess water and add a delicious marinade the day before cooking them on the bbq.

Beef Patties: Again not a cut of steak but a perfect piece of beef for adults and certainly the kids at the next bbq. Beef Patties cooked on the bbq then served with salad or on a fresh bread-roll is wonderful for Summer and bbq parties.

Top Tip! Our favourite marinade for bbq scotch fillet – combine 2 tbsp olive oil, 2 tbsp soy sauce, 2 tbsp red wine, 2 tbsp tomato sauce, 2 garlic cloves (crushed), ground peppercorns and 1 tsp chilli flakes (optional). Marinade at least half an hour before cooking.

Read here for more tips on cooking the perfect steak

Simon’s Guide To Casseroles

Thursday, March 20th, 2014

When it comes to Autumn and Winter, we cannot go past a slow-cooked casserole and how could we with the wonderful smells that fill the house during the day, the ease of cooking and delicious flavour on the table that very night. Read on for our guide to casseroles.

 

Casserole, French for “saucepan”, refers both to the meal as well as the dish it is cooked in. A casserole dish is deep, ovenproof with a tight fitting lid. The heat surrounds the dish making the food cook evenly throughout, not just from the bottom up.

It’s a classic meal that is perfect for all as it’s time and budget friendly. Casseroles require next to no effort for preparation, use cheaper cuts of meat that when slow cooked turns into the most tender, hearty and flavoursome meal.

Our top tips for casseroles are;

1. Cut to size – cut all your ingredients such as meat and vegetables into similar sizes to ensure they cook evenly.

2. Know your cuts – Lamb; shank, neck chop, chump. Beef; flank steak, chuck, rump roast, topside. Pork; belly, diced pork shoulder, forequarter chops. Chicken; diced, wings, drumsticks. Veal; Osso Bucco.

3. Coating – coat the meat in flour just before cooking. Don’t coat too early as the meat will absorb the flour and ruin the texture. Coating the meat in flour will thicken the casserole sauce later.

4. Batch work – brown meat in batches separately before adding vegetables, herbs or liquids. If you add too much in at once, it will cook in it’s own juices and become tough.

5. Fill it up –  be sure to add plenty of extras other than meat such as onion, carrot, potato, celery, sweet potato, bacon even prosciutto. Add quickly cooked produce such as beans or peas towards the end of cooking to avoid mushiness and lack of flavour. Add liquids like stock, wine, and tinned tomatoes.

6. Cover up – put the lid on the casserole and bake in oven according to your recipe. Remember, cook gently for tender meat.

 

Guide To Freezing Meat

Saturday, March 8th, 2014

Our Butcher’s are frequently asked tips and questions regarding Freezing Meat. Read on to find the answers to our commonly asked questions, in our Guide To Freezing Meat.

When Should I Freeze My Meat? You should try to freeze food as soon possible to ensure the safest food quality as well as best freezing time.

Why Should I Freeze My Meat? Isn’t it better to have fresh? Yes! We love fresh produce at Simon’s however we understand that buying meat it bulk can be cheaper therefore freezing to preserve the meat, can be ideal for families. It allows you to always have a meal on hand, whenever you need it.

How Do I Store My Meat In The Freezer? It’s best to store meat in your meals portion size so that you only defrost, what is needed. Wrap meat using good quality freezer bags and be sure to expel as much air as possible to prevent freezer burn. Tip: Clearly mark what the meat is and the date it was frozen.

How Long Can I Freeze Meat For?

  • Sausages: 2 Months
  • Mince: 2-3 Months
  • Diced/Strip Meat: 2-3 Months
  • Steak: 3-4 Months
  • Roasts: 4-5 Months
  • Corned Beef: 3-4 Months

Is There Anything I Cannot Freeze? Meats that have stuffing in them, should not be frozen as the raw juices are absorbed into the stuffing, causing bacteria.

How Do I Defrost Meat? Place meat on a plate or container to catch any juices whilst defrosting. Do not defrost meat in water or on the kitchen bench at room temperature, this leads to bacteria growth and possible food poisoning. Meat should be defrosted in the fridge for at least 8 hours. It may require more time depending on the size and cut of meat.

 

State of Origin Promo: Get 10% OFF your total bill

Wednesday, July 4th, 2012

 

The BIG day is here–State of Origin 2012 finals! To celebrate, we’re offering a 10% discount to all customers who come in our gourmet food store or butcher between 2pm – closing time and say the magic words ‘Steak of Origin’ at the cashier.

 

This promotion is applicable to all our departments–butcher, deli/delicatessen, fruit & vegetable and courtyard cafe. No minimum purchase required. 

 

This promotion is only valid on Wednesday, 4July 2012, from 2pm – CLOSE at Simon’s Gourmet Gallery, Chapel Hill.

See you in store!

 

 

Edit: This promotion is now over

Like us on Facebook to receive exclusive sneak peeks of future promotions and sign up to our newsletter to receive the latest gourmet tips, specials and recipes from our food-loving team.

 

 

 

 

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.

 

 

Simon’s Best Summer Foods

Friday, December 2nd, 2011

Summer, a time for lazy picnics, Sunday barbies and lounging on the porch with a tub of ice-cream. To put it simply, a season filled with good excuses to indulge in good food to pair with the good weather.

We asked our team from each department, ‘if you could choose to live off one item for the whole summer in your department, what would it be?’ and compiled their answers into a list of our top summer feeds from each department at Simon’s. Introducing Simon’s best summer foods:

Meat

1. Kebabs and steaks for BBQs (ok, they couldn’t settle on just one…) Kebabs for the kids and the kids at heart, and generous slabs of steaks for the grown ups.

Tasty chicken kebabs by our butchers

 

Fruit & Vegetable

2. Stonefruit and melons

Juicy peaches and nectarines for summer

 

Deli

3. Ice-cream, without a doubt!

Our deli manager, Leanne, loves the coconut & lime flavour spice cream from Spirit House while our other bubbly deli girls are fans of Lick and Ben & Jerry’s!

 

Delicatessen

4. Yoghurt

Creamy, dreamy yoghurt from King Island Dairy (picture above), Barambah yoghurt and Greek yoghurt — we love adding yoghurt to fruit salads and muesli.

 

Café

5. Freshly squeezed juices and smoothies

We reckon there’s nothing  better and healthier on a hot summer’s day than a cold glass of freshly squeezed pineapple & orange juice!

 

Meals To Go

6. Salads

Pumpkin salad — packed and ready to go (we thought it’d just look prettier on a plate for the photo) for picnics, barbies and the beach. Plus, our team member from Kylie’s Kitchen, Dhillon absolutely loves putting the pumpkin salad together.

 

 

 

 

 

 

 

Homemade stir-fry range by our Brisbane butchers

Saturday, October 15th, 2011

We know how time consuming prepping can be, so our Brisbane butchers took the opportunity to do the messy stuff for you! At Simon’s we have a variety of prepped stir-fries ready to be thrown into a wok! Choose from basil pesto rump, Thai coriander beer, beer stroganoff pan ready, Greek lamb, Moroccan lamb, Thai lemon, lime and chilli, nutty chicken, and more! Pop by your nearest Simon’s butcher to check out our extensive stir-fry range.

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.

Pork

Saturday, October 15th, 2011

Simons butchers are proud to bring only the best quality pork with a 10mm score fat. Our pork comes from Darling Downs in Southern Queensland. Pork is an excellent source of vitamin B, protein and minerals.

At Simons, we have a variety of pork cuts, including cutlets, diced pork, stripped pork, pork chops, racks, spareribs and pork roast with or without bone. We also have prepped pork, ready for cooking,  such as bacon hocks and rashes, lemon and mustard pork cutlets, pork crackler roast, ultimate crackle roasted in lemon, salt and pepper, and  Portuguese pork rack.

Canine feeds from the butchers

Saturday, October 15th, 2011

We know how much you love your pooches. Our butchers don’t leave out our furry canine friends from enjoying a little bit of gourmet in their meals. We have a range of shin and marrow bones for bigger dogs, as well as soft brisket bones, meaty neck bones, lamb bones and even mince meat for your pets. If you have any special request or questions about butcher meat or bones for dog, speak to our friendly butchers for more information. They’ll be more than happy to help.

Handmade Sausages — Chapel Hill butcher store

Saturday, October 15th, 2011

Simon’s Gourmet Gallery is proud to have the biggest range of handmade sausages in Brisbane with flavours from Thai green coconut chicken, French Toulouse, pumpkin, pine nut and parmesan, pork apple and honey, Merguez, merlot and cracked pepper, and more! Our butcher has been crowned Sausage King by the Australian Meat Industry Council (AMIC) awards. The butcher has won many awards with his homemade sausages such as the chicken, spinach and pine nut sausage, which won the Gold Award at the AMIC Sausage King Awards 2012.