Posts Tagged ‘deli’

What is Quinoa?

Thursday, March 20th, 2014

What is Quinoa?

There is a product that is hiding amongst our dry good shelves at Simon’s that is gaining popularity fast! What is this grain you might ask…it is Quinoa but what is Quinoa and why all the fuss?

Quinoa pronounced ‘Keen-Wah’, is native to South America and is a great substitute to rice and some cereals. It looks like a grain but is actually a seed that is gluten free, high in fibre, low G.I, has all the essential amino acids and contains more protein than any other grain. It has a subtle flavour with a fluffy, slightly crunchy texture that is quick and easy to cook.

To cook Quinoa, first rinse thoroughly. Place 1 part quinoa to 2 parts water in a pan, bring to boil without a lid. Once boiling, put on lid, turn down the heat and simmer for another 10-15 minutes.

Quinoa is delicious cold in a salad, or served hot as a side to a curry, casserole or with a stirfry. Use it similar to rice by adding it to frittatas,  patties and even stuffing’s. Serve it with lots of roasted vegetables, with grilled chicken, apart of tabouli or as a pilaf. It’s very versatile for flavours as you can add spices to give the tastes of Indian, Moroccan, Mexican and Mediterranean.

Cocoa Centric Rocky Road FREE Taste Testing Event

Thursday, October 11th, 2012

 

Simon’s Gourmet Gallery boutique deli grocer, Chapel Hill will be having a free taste testing event featuring Rocky Road delights by Cocoa Centric.

The Cocoa Centric has taken a sophisticated take on an Australian favourite–Rocky Road. Made with divine couverture Swiss chocolate and a heavenly mix of Turkish delight, nuts, fruits and marshmallows.  Available milk, dark (bittersweet) and white chocolate.

Come along to our FREE taste testing event this Saturday, 13 October 2012, from 10am – 1pm* at our Brisbane gourmet grocer deli store to try the Cocoa Centric Rocky Road.

Visit the Cocoa Centric website to find out more about their Swiss couverture Rocky Road delights.Watch Full Movie Streaming Online and Download

 

*Taste testing event times may be subjected to changed without prior notice by the organizers

Gluten Free Deli Products

Friday, September 28th, 2012

 

Simon’s Gourmet Gallery’s Chapel Hill boutique deli stocks a variety of gluten free products to suit every customer’s taste buds and cooking needs to create delicious gluten free meals.

Our hand selected gluten free products from our Brisbane deli include:Roblox Hack Free Robux

 

gf breadGluten free breads

Simon’s stocks gluten free bread for customers with special dietary needs. This can be found in the stores frozen products section.

 

 

 

 

UntitledBaking ingredients

If you would prefer to make your own bread or if you simply enjoy baking, Simon’s stocks a range of delicious gluten free baking ingredients and condiments!

 

 

 

mueslidsMuesli

Simon’s stocks a wide range of different gluten free muesli’s. These products are very popular among our customers as they are a delicious, healthy meal that cater for many special dietary needs.

 

 

 

 

bfJams

There is a range of gluten free jams available at Simon’s that are absolutely mouth-watering. The Beerenberg and New England Larder brands are known for their great taste and are favourites within the Simon’s Deli.

 

 

 

 

 

adGluten free pasta and pasta sauces

For dinner or larger meals, Simon’s has a great range of spectacular pasta and pasta sauces. Perfect for kids and adults with special dietary needs!

 

 

 

 

 

 

dDressings, sauces and marinades

From relishes to salad dressings to tartare sauce, Simon’s selection of gluten free dressings, sauces and marinades has you covered for any meal!

 

 

 

 

 

cuitSweets

Simon’s range of gluten free sweet treats will satisfy any sweet tooth there is. Have a look at the selection of tasty treasures!

 

 

 

 

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Savoury Products

 Finally, for snacks, platters and entertaining, Simon’s range of gluten free savoury products gives you a great choice of serving options!

 

 

 

 

 

 

 

 

Please note the gluten free deli product list serves as a guide. Customers are responsible to double-check the packaging of a product to confirm the suitability of the product to their special dietary needs.

We stock an assortment of other gluten free products that are not stated in this list due to their changing availability in store. If you are looking for a wider variety of gluten free products in a certain section (e.g. muesli) or if you have any special dietary requirements, please feel free to contact our Chapel Hill store—our staff will be more than happy to provide assistance. 

More:

Gluten Free Marinades and Meat Products

Gluten Free Gourmet Take Home Meals

Gourmet at Home with Simon’s: Cooking with Halloumi Cheese

Monday, September 24th, 2012

 

This beautiful, smooth halloumi cheese comes from Barossa Valley in South Australia. Unlike regular halloumi cheeses that have an extreme squeaky and rubbery texture, the Barossa halloumi is smooth and soft, but firm enough to hold its shape when grilled.

Commonly used in Greek-style dishes, grilled halloumi can be used in a variety of simple dishes to add that extra kick of cheesy-salty flavour and springy texture. The next time you put together a fresh salad, lamb burger or a full-on barbecue, toss in a few slices of halloumi to add a twist to your dish.

To grill halloumi, thinly slice haloumi (about 1 cm-thick), grill on both sides until browned and eat immediately while it’s still warm to enjoy the full light and milky taste of the Barossa halloumi.

Here’s a simple halloumi recipe combo from our Delicatessen Manager at Chapel Hill, Brisbane:

Wrap a piece of grilled halloumi with a slice of sopressa (we used Della Nonna sopressa in the picture above) and add some rocket to bring out the flavours of both the Barossa halloumi and the Della Nonna sopressa. The grilled halloumi goes brilliantly with fresh figs as the sweetness in the figs complement the flavours of the halloumi and refreshes your palate at the same time. Pair the halloumi, figs and sopressa with your favourite wine. Not sure which wines, fruits or nuts go best with your favourite cheeses? Refer to our in-store cheese & wine guide in our Brisbane deli for the full list, or check out our soft cheese and wine list here.

Here’s another idea on how to add halloumi to your cooking, adding a little twist of Greek flavours to your favourite classic dishes:

Rosemary & Mint Lamb Burgers

These rosemary and mint lamb burger patties are all made in-house by our butchers. Grill the lamb patties on the barbie or pan-fry it to your liking. Superb with grilled halloumi cheese, sliced tomato, onion, lettuce and tzatziki sauce or your favourite relish in lightly toasted buttered burger bun…yum!

Easy Tzatziki Sauce Recipe

Ingredients and Method

Plain Greek yoghurt 450ml

2 Lebanese cucumbers — one to be shredded and the other to be diced

Salt and pepper

1 lemon

Mix all the ingredients together: shredded fresh cucumber, diced cucumber, minced garlic, lemon juice, finely grated lemon rind and salt and pepper to taste.

 

Variations–eggplant tzatziki

– For an eggplant tzatziki, char-grill an eggplant and set to cool on a paper towel

– Once the grilled eggplant is cool enough to handle, peel skin and mash eggplant with fork

– Stir through olive oil, tahini and tzatziki sauce

You might also like:

Party Essentials: How to Entertain with an Easy and Cost-effective Gourmet Cheese Platter

Handcrafted Pepe Saya Butter, Bocconcini and Basil

 

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!

 

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.

 

 

How to Store Herbs

Thursday, June 21st, 2012

 

Fresh herbs can usually be kept for about a week plus if stored properly. Here are three ways on how to store herbs and to prolong the life of your herbs:

 

 

 

#1 Refrigerate herbs as-is
Rinse herbs and wrap loosely in a paper towel. Place in a zip lock bag and place in crisper section of the fridge.

#2 Place herbs in a jar of water
Place fresh, parsley, coriander or basil upright in a jar of water. Cover the leaves with a small plastic bag and secure with a rubber band or twisty wire. Place in refrigerator.

#3 Blanch, mince and freeze.
Plunge herbs in boiling water for a few seconds, remove and place in ice water. Blanching will keep your herbs looking green. Once blanched, place herbs in food processor or chop finely. Then, place in ice cube trays to about ¾ full, fill with water and freeze. Note that herbs will lose the intensity of their flavours through the blanching and freezing process.

Party Essentials: How to Entertain with an Easy and Cost-effective Gourmet Cheese Platter

Friday, June 15th, 2012

There’s only one thing we love more than good food—good company. As much as we love creating in the kitchen, we love watching the expressions of our guests as they tuck into the food and, of course, compliments are thanked with more food!

 

In this blog post, we’ll show you how to entertain the gourmet, fuss-free, and cost-effective way with a cost-effective cheese platter…shining the spotlight on Pastore Sardo Pecorino—a cheese made from sheep’s milk. Pecore is Italian for sheep.

Pecorino sheep's cheese

The Pastore Sardo Pecorino comes from the Sardinian region in Italy, hence the name of the cheese. This particular cheese is a semi-hard cheese.

In general, a cheese platter should have three main cheeses:

  • a soft cheese—camembert or brie
  • a cheddar
  • a goat’s or sheep’s cheese for guests who have an intolerance for cow’s milk

In this cheese platter, we used a soft cheese, Simon’s Select vintage cheddar and the Pastore Sardo Pecorino. We added some muscatels, Hungarian salami, South Cape Water Wheels Crispbread, fresh strawberries and salad to bring colour to the plate and to complement the cheeses.

The total cost to make this cheese platter was about $25. The platter serves approximately five people. Prep time was less than 10 minutes. Our Deli Manager’s time saver tip: try to visualize the platter before platting up.

Here are a few combinations to try with the flavours and colours on the platter:

Crispbread/water cracker topped with a generous slice of strawberry and a cube of Simon’s Select vintage cheddar

 

 

 

 

 

 

Crispbread topped with camembert and salad leaves

 

 

 

 

Open hot Hungarian salami with salad, camembert and muscatel

 

We call this a baby in a blanket–cute, no? Same ingredients as the open Hungarian salami with soft cheese, salad and muscatel–folded and held together with a toothpick. A great idea for a cocktail platter. 

 

Top tips:

  • Three basic cheeses–a soft cheese (brie or camembert), cheddar and goat’s or sheep’s cheese
  • Serve cheeses at room temperature to get their full flavour
  • Don’t be afraid to play with your food and experiment! You’ll be surprised how certain unusual combinations may sound ‘odd’ at first, but you’ll be glad you gave it a go!
  • Lastly, have fun and enjoy with good company–be it your friends, family, or your favourite bottle of wine.

 

We hope we’ve inspired you and added some gourmet to your day! Don’t forget to subscribe to our weekly newsletter for more tips and inspiration. All the ingredients featured in this post can be found in our Chapel Hill gourmet food store in the deli and fruit & vegetable section.

FREE taste testing Brisbane event 20th April, 11am – 1pm, Simon’s Gourmet Gallery, Chapel Hill

Tuesday, April 17th, 2012

 

Our deli and delicatessen managers are teaming up to host a FREE taste testing event this Friday, 20th April, 11am – 1pm at Simon’s Gourmet Gallery, Chapel Hill. 

 

 

Casa de Sabor Mocha Mousse for taste testing event in Chapel Hill, Brisbane

Come on down to our store and try some yummy mousses and dips by

Casa de Sabor Mousses, flavours include:
Chocolate Orange
Mocha (pictured)
Traditional
Hazelnut

and

Brubecks Dips, flavours include:
Basil & Parmesan
Blue Roast Pumpkin
Feta & Red Chilli
Guacamole
Roast Vegetable
Thai Curry

See you there!

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.