Posts Tagged ‘fruit’

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 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:


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



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!



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.



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.








A Shift in the Life of a Fruit and Vegetable Manager at Simon’s Gourmet Gallery

Friday, November 11th, 2011

Welcome to our ever first ‘a shift in the life of…’ article. A shift in a life goes behind the scenes at Simon’s Gourmet Gallery and takes us through a typical day as a member of the Simon’s family. To kick-off a string of insightful stories through the eyes of our team members is Renee, our Fruit and Vegetable Manager at Simon’s Gourmet Gallery in Chapel Hill. Renee has been with Simon’s for over a year. She shares her stories on working in the best workstation in Simon’s during summer, breaking records, onion tears, the January flood and things that could go wrong on a bad day.

Take us through a typical day as Renee

While some of you are still dreaming away in the comfort of your beds I arrive at work for a 6am start, which I don’t mind at all as I miss all the peak hour traffic! I start my morning ‘shopping’ by going through all the fruit and veg, removing any produce that isn’t gourmet standard so that when you arrive to do your shopping you can easily pick the best!



I am greeted by a wonderful delivery of fresh flowers at 6.15am, which I arrange on our flower stand at the store’s entrance—this is one of many highlights of my day! At 7am I greet the morning cashier girl and begin to make a list of all the preparation I have to do to fill up the fridge for the day’s trade.

Many of you may not know this, but Simons has a downstairs area. This is where all my wonderful fruit boys spend a good 50 percent of their time chopping away to make our prepared packs such as Asian/Ultimate Stir Fry mixes, Roast Veg packs and Gourmet Morrocan packs. I lightly refer to downstairs as ‘the dungeon’ as it’s very cold in winter because it’s actually a fridge that we work in! Don’t worry it’s a blessing come summer as we have the best workstation in all of Simons! From 7 til 8.30am I am in ‘the dungeon’. I start off by wrapping our fresh delivered bread, which I then pass this on to our cashiers to label and to put on display, followed by filling up all the fridge produce.


I then move on to another highlight, Fruit Snacks! The reason they’re a highlight is because we must taste the fruit pieces so that we know they taste fantastic. I must admit sometimes I have to taste twice just to be sure! I then clean down my station and take all of my fruit and vegetable goodies upstairs to label. Just before it’s 8.30am, I send through my milk and flowers order and before we know it, the truck is back from the produce markets, then it’s all hands on deck to get the stock from the Simons aircon truck into our large fridge!


Between 10am -12pm we take turns to have our breakfast/lunch breaks and start our prep work for the butchers and the café—yes, don’t let the butchers fool you, it is actually the fruit and veg department that slaves away prepping their beans, capsicums and onions. We aim for 20 bags of onions every two days, which weigh a kilo each, so in one week we chop up over 60 kilos of onions—that’s a lot of tears!

During our prep time we designate one person to be our lookout, they check on the fruit and veg levels upstairs and fill up produce when needed so we don’t run out of any stock! Once all the prepping of vegetables for the butchers is complete, we move on to our café buckets. Some days we have to peel and core apples and pears, and on other days we have to peel buckets of onions—more crying! It’s all in good fun though as we set up races.

The end of the shift rolls around and we start to tidy up, throw out our boxes and clean up our stations. We do one final check of the store to make sure it’s fully stocked before handing the shift over to our night fruit person who completes some extra prep tasks and maintains the produce levels.

Most memorable experience at Simon’s Gourmet Gallery

I will never forget the January floods. Although I was stuck out on the isle of B-Town, other Simon’s staff members who could get to work made the effort to work extra shifts, and even when we could not open due to the floods, Simon’s staff members turned up to give a helping hand. Coming back after two weeks, everyone was so much closer, not just the Simon’s team but our loyal customers too. Your stories helped us to see the brighter side and to be thankful the water only reached the 15th step! I remember two days before we opened we had no power, we started to put out basics like biscuits and pantry items, a lady came in and was so thankful that we were ‘trading’ even though we had no power, a delivery man gave us our first order free of charge and other people were popping in just to have a chat and to see how we were bouncing back. That was the day I realised how important my job was.

What could go wrong on a bad day? How would you cope with a bad day?

*ring ring*

“Good morning Simon’s Gourmet Gallery, Renee speaking. How may I help you?”

“Renee, it’s me…I’m not feeling too well this morning…” that’s how it starts…man down, man down, and with no one to fill the ranks, it makes for an extra hardworking day! But this only happens every once in a blue moon though—thanks goodness!

Some days we just don’t seem to be getting anywhere, days when every box on our to-do list is ticked, orders fly in left right and centre, “Milk’s here, flowers are here, there’s a man on line one asking for your honey order!” How do I cope with this? I take a deep breath and think “Annie delivered a baby, you can do this!” Luckily these days don’t happen too often because I have my strength and my rock and a bit of sunshine followed by some wise words!


What do you love most about your job?

I love how much the customers love to see us. It’s nice to know they are excited to come out and shop with us and see how we are going! It’s nice to wake up and think “I wonder who I’ll see at work today” instead of thinking “oh I have to go to work”.



Prepped Fruit and Vegetable Packs

Sunday, October 16th, 2011

Peeled, cut and marinated, ready to be tossed straight into the wok or oven. We know that preparing vegetables can be time consuming with all that peeling and chopping. That’s why our Fruit and Vegetable team at Simon’s  prep the veggies for you so you can whip up a quick and healthy meal without compromising on the greens. No more excuses for not eating your veggies. We have Classic Veggie Packs which are your typical stir-fry vegetables, Fruit Packs for convenient and healthy snacks, and Vegetable Dinner Packs, such as sweet potato chips and oven bake spiced potatoes, so that you have more time to spend preparing your mains.

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!

Fruit and Vegetables for Summer

Saturday, October 15th, 2011

Summer is all about stone fruit! What better way to spend a day at the beach snacking on chilled mangoes, melons and peaches! See our fruit and veg for summer guide list to find out which fruit and vegetables you should be eating this season to get the best value and produce.

*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 summer? Tell us on our Facebook page, we’d love to hear from you!



Fruit and Vegetables for Spring

Saturday, October 15th, 2011

Find out which fruit and vegetables are in this season this spring!

Read on to view our fruit and vegetables guide for spring

*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 spring? Tell us on our Facebook page, we’d love to hear from you!