THE PERFECT COMPLEMENT

Q: How do meats, fruit and other produce enhance a cheese course? 

After a month of refining our taste buds at the NSW Wine Festival (winding up this weekend), we couldn’t help but be inspired by the ability of the gourmet cheese platter to cater to even the most discerning palate. While purists like their cheese with little distraction, most cheese courses use a carefully crafted selection of cheeses, cured meats and fresh produce to achieve a complex balance of flavours and textures. With this in mind, our bulletin this week profiles seasonal produce that will bring out the best in your Autumn cheese platter.

 

COOKED FRUIT: Slow-baked quinces are delicious, however jam and pastes with a tart or sweet flavour are also suitable

QUINCE:

Image: www.taste.com.au

Available: Mar - Aug

Growing Areas: Goulburn Valley, Granite Belt, Bathurst, Adelaide Hill

Appearance: round - pear shaped with hard, yellow skin

Flesh: hard, golden flesh which turns pale-dark pink when cooked

Flavour: highly fragrant. Very bitter making them unpleasant raw, however this deepens to a sweet, musky flavour when cooked

Selection: pick firm, yellow fruit with only a touch of green. Avoid fuzzy fruit as this indicates immaturity

Preparation: high pectin levels make quince perfect for making jams, jellies & preserves. The slower and longer a quince is cooked, the darker the end colour

 

FRESH FRUIT: APPLES, pears and GRAPES are platter favourites, however FIGS and FUJU PERSIMMON are also in season and are a colourful, delicious alternative

NASHI: aka Asian Pear, Oriental Pear, Apple-Pear, salad pear

Image: www.dpi.nsw.gov.au
Available: Mar - Nov (best May - Aug)

Growing Areas: Goulburn Valley (90%)

Appearance: medium, round fruit with yellow-green slightly rough skin (can be flecked with white or brown depending on variety)

Flesh: creamy white, crisp and juicy flesh (like an apple)

Flavour: subtly sweet with medium sugar and high acid

Selection: choose light yellow-green fruit that are firm

Preparation: fresh and juicy- or cook similarly to apple or pear

 

BEURRE BOSC PEARS: 

Image: www.freepik.com
Available: Feb – Oct, best Apr - May

Growing Areas: predominantly Victoria however grown across Australia (ex. NT)

Appearance: med to large pear with an elongated neck, green-brown skin and a golden-brown russet that darkens as it ripens

Flesh: juicy, white flesh

Flavour: aromatic, sweet, buttery and juicy

Selection: fragrant and firm, ripe pears give a little when pressed at the stem

Preparation: fresh and juicy, poach in wine and spices

 

SWEET PERSIMMON: aka Fuji Fruit, Fuju Persimmon or Fuyu Fruit

Image: www.foodsubs.com

Available: late Feb - June

Appearance:  round fruit with a somewhat flat top and orange skin

Flesh: orange

Flavour: mild, sweet flavour

Selection: Should be bought when crisp and crunchy. 

Preparation: When fresh, best enjoyed like an apple, otherwise can be used when soft/mature in cooking

 

SEMI-DRIED FRUIT: California dates are superb at the moment. Dried muscatel are also a good addition, however these will not be available for some time yet

CALIFORNIA MEJDOOL DATES: 

Image: dailybuzznation.com

Available: all year

Appearance: rich gold to dark brown, slightly wrinkled skin

Flesh: soft, slightly chewy

Flavour: rich and sweet- caramel tones

Selection: look for plump dates which are slightly glossy and gold-brown in colour. Avoid any with crystals on the skin

Preparation: slice and remove stone, fantastic fresh but can be also be used in cooking, baking, dipped in chocolate or stuffed

 

ROASTED NUTS: chestnuts are great eating at the moment, however  almonds, pistachios, walnuts and hazelnuts are also suitable

CHESTNUTS: 

Image: www.bbc.co.uk

Available: Apr - Jul

Growing Areas: North East VIC (70-80%), growers in all states

Appearance: heart shaped tree nut that has a tough, shiny dark brown shell

Flesh: creamy white nut - when cooked is similar to a roast potato in texture

Flavour: sweet and nutty - not suitable raw

Selection: buy heavy for size and firm as this indicates freshness

Preparation: short shelf life (1-2wks in fridge) though frozen nuts can be used for soups/purees. Lie chestnut on flat side and score the outer skin vertically, this stops them bursting when roasting (for your platter) or cooking them remove tough outer shell and thin inner skin (pellicle) prior to eating


A: A cheese course usually consists of 3-5 cheeses with different milk types (i.e. sheep milk, cows milk or goat milk) and textures (i.e. firm, washed-rind or blue) represented. The fruits, nuts and other accoutrement are used to enhance the unique character of these cheeses in different ways. For example, the sweet tones of fruit pastes/jams complement the rich taste of blue or French Brie, while fresh fruit provides a crisp, sweet contrast to salty cheeses and refreshes the palate. Warm, crunchy nuts are also popular (especially in the cooler months) as they provide a crunchy texture and enhance the nutty flavours in some cheeses. Other favourite additions to a cheese course include chewy fruits which complement firm cheeses, salty olives and crostini, crackers or specialty breads which help to cleanse the palate.  



Easter Trading Hours 2012

Simon George & Sons will be trading Thursday and Saturday of the Easter Weekend, closed Good Friday (6th April), Easter Sunday (8th April) and Easter Monday (9th April), with business as usual from Tuesday 10th April.

 To ensure we are able to meet your produce requirements, please submit main orders and specialty item requests by close of business Wednesday 4th April, as Thursday is the final day of trade at the Produce markets for the Easter break.

PLEASE NOTE: Salad orders for the Easter weekend and Tuesday 10th April must be submitted before 12pm, Wednesday (4th April).

If you have any questions, please contact us on (02) 9519 1411.

Happy Easter from the team at Simon George & Sons!!


BUYER'S GUIDE: Asian/Exotics - 27th March - 2nd April

Market update on Asian and Exotic produce lines:

Asian Vegetables: Expensive

Thai Basil

Asian Vegetables: Short Supply

Een Choy - Gai Choy - Ong Choy - Thai Eggplant - Water Spinach

Asian Vegetables: Not Available

Kachay - Tamarind

Exotic Fruits: Not Available

Asian Plum - Buddha Hands - Cumquats - Green Mangoes - Loquats - Lychee - Red Pomellos - Tamarillo (red/gold) - Tangelos


MARKET UPDATE: Avocado

There has been a sharp increase in the price of avocadoes this week due to a shortfall in fruit coming out of QLD.

This is the result of recent heavy weather in QLD interfering with picking and transport of avocadoes. (The Gillies Range has been shut for 9 days and the Port Douglas Road is closed following more land slides).

 


BUYER'S GUIDE: 27th March - 2nd April

The market is on hold mode this week except for a couple of items.

Fruit:

New Season Apples & Pears are still the best buys- good eating and well priced. Following are Bananas, Grapes, Rockmelons, Kiwifruit, Fuju Persimmons, Pineapples, Plums, Quinces,  Seedless Watermelons & Strawberries. One to watch is Honeydew- quality not at its best and up in price.

Vegetables:

Quality has improved somewhat but still some signs of the effect from the wet. The pick for this week: Asparagus, Broccoli, Brussels Sprouts, carrots, Cauliflowers, Chinese Cabbage, Corn, Eggplant, Fennel, Iceberg Lettuce, Mushrooms, Spuds, Sweet Potatoes & Pumpkins.

One’s to watch out for (price and quality) are Snow Peas, Red Capsicums, Cos lettuce & Gold Squash.     

BEST BUYS:

Fruit:

Bethonga Pineapples (QLD)

New Season Beurre Bosc Pears (NSW)

Fig Tray (NSW)

Rockmelon (NSW)

Strawberries - medium (VIC)

Vegetables:

Asparagus - medium (Imported)

Broccoli (VIC)

Peak Season Habanero Chilli (NSW)

Mushroom - No2 (NSW)

Sweet Potato - large (QLD)

 

SOMETHING DIFFERENT:

New Season Chestnuts (VIC)

Fruit:

Coconut -drinking (Imported)

Golden Delicious Apples (VIC)

New Season Quince (QLD)

Toffee Apple - red (NSW)

Vegetables:

Horseradish (SA)

Jicama - aka water yam (QLD)

Slippery Jacks (NSW)

Snake Beans (NSW)

Winter Melon (QLD) 

 

NOT THIS WEEK:

Expensive:

Yellow Squash

End of Season:

Lychee

Not Available:

Green Mango

Purple Asparagus

Tuscan Cabbage

 

 


THE ROOT OF THE MATTER

Q: What does Kohlrabi have to do with broccoli?

Ralph Waldo Emerson once said that the “beautiful rests on the foundations of the necessary” and nothing could be truer for the workhorses of the culinary world: root vegetables. Despite their functionality and crude appearance, root vegies are at the core of cuisines worldwide due to their flavour, affordability and nutritional value.

While Winter is the peak season for most root vegetables, Autumn sees early lines of root vegetables arriving at the markets- preparing us for the chilly months and comfort food to come.  Here’s some of the more unusual or timely root vegetables to keep an eye out for this Autumn.

POTATOES:

While we have previously explored the most popular taters and their uses (see Boil ‘em, mash ‘em, stick ‘em in a stew post) here’s some strong Autumn varieties.

Burbank aka Idaho

When: All year, best Mar - Dec

How: The chip potato! Though also good for baking and roasting

Kennebec

When: All year, best Jan - Oct

How: Starchy so make great chips but also good mash, boiled, baked or fried

Pontiac: 

When: Available all year but good buying at the moment

How: General purpose, though avoid frying. Density means longer cooking time but holds shape well and has minimal discolouration after cooking

Royal Blue:

When: All year, best Feb - Aug

How: All rounder- good cooking variety (roast, mash, chip, salad)

 

 

 

CELERIAC: aka Celery root

Image: www.marketfresh.com.au

Availability: All year, best Mar – late Sept

Appearance: creamy brown solid tuber

Flesh: white

Flavour: rich texture & slightly smoky flavour - cross between celery and parsley

Selection: choose medium size roots that are firm, if the leaves are still attached look for healthy plump stalks

Preparation: Don’t wash until ready to use and peel tough outer layer. Think remoulade, soups, chips, or as a side (boiled, steamed, mashed). Raw they are often grated in salads (use lemon to stop discolouration once cut)

Nutritional value: good dietary fibre and Vitamin C

 

KOHLRABI: aka Turnip-rooted cabbage, Cabbage Turnip

Image: www.bostonfoodandwhine.com

Availability: early produce at markets now, best Jun - Aug

Appearance: swollen stem at the base of blue/green leaves, stem can be red/light green (white)

Flesh: pale green - creamy white and crispy

Flavour: slightly sweeter than broccoli stems or cabbage heart. White tends to be slightly softer and milder, while red is larger and has a stronger aroma and flavour

Selection: buy med size (larger = woodier). Look for crisp, good colour

Preparation: cut off base, trim stalks. To get the most value and nutrients, cook whole with skin on then peel after cooking. Otherwise, use much like a turnip- lovely raw in salads or roasted/sauted

Nutritional value: very high Vitamin C and potassium

 

LOTUS ROOT: aka renkon

Image: naturespride.eu

Availability: Mar – Nov

Appearance:  root (rhizome) with reddish brown skin

Flesh: slightly crunchy, white flesh with air holes running the length of the root

Flavour: sweet, crisp (maintains texture when cooked)

Selection: firm, plump and juicy with no soft spots. The darker the root the older it is

Preparation: Peel and go. Can be eaten raw like celery or carrot on a platter or in salads. When cooking it is recommended to blanch prior to cooking to avoid discolouration. Steam, stuff, caramalise, stew, candy or use in a curry or soup

Nutritional value: dietary fibre, Vitamin C, minerals- copper, iron, zinc, magnesium

 

HORSERADISH:

Image: www.marketfresh.com.au

Availability: Mar - Nov

Appearance: white, tapered root

Flesh: white

Flavour: spicy, pungent nose burn- similar to wasabi or mustard (which are in the family)

Selection: avoid shrivelled or dry roots with soft or green spots

Preparation: fresh roots aren’t pungent but (similar to wasabi) the process of cutting, grating or grinding causes its cells to breakdown and undergo a chemical reaction. This reaction releases oils which provide the pungent aroma and taste. Once prepared, fresh horseradish should be used quickly or it will lose its potency (if left exposed it can also develop a bitter taste)

Nutritional value: antibacterial (good for colds) source of potassium, calcium and magnesium

 

PARSNIP:

Image: www.parsniprecipes.co.uk

 

Availability: All Year, best Mar - Oct

Appearance: taproot that looks like a white carrot

Flesh: creamy white

Flavour: sweet yet with a slightly nutty, peppery edge

Selection: pick small to medium size roots (large have a woody core) with a smooth, firm surface

Preparation: Best in dishes with prolonged cooking

Nutritional value: good source of potassium, dietary fibre, vitamin C and niacin

 

SWEET POTATO: aka kumera

Image: www.marketfresh.com.au

Availability: All year, best May to July

Appearance: long, tapered root with smooth skin that can be white, orange, red or purple

Flesh: can be white, yellow, bright orange or purple. 

Flavour: sweet - orange varieties are sweetest due to a higher sugar content

Selection: bright, uniform skin that is clean and smooth with no cracks or bruises

Preparation: can peel or scrub the skin. The options are endless, they can transform into everything from a scone to a chip- while also good raw in salads or coleslaw

Nutritional value: Orange varieties are best for Vitamin C, beta-carotene and dietary fibre, though  all are fat free with good Vitamin C, A

 

TARO

Selection: choose hard, firm tubers heavy for their size

Preparation: use much like you would a potato - bake, roast, chip, fry or boil or chop into soups, curries, casseroles or stews

Image: www.marketfresh.com.au

White:

Availability: May – Jan

Appearance: small- medium tubers with brown to purple/brown skin

Flesh: white

Flavour: somewhere between a potato and a chestnut

Pink: aka Samoan Taro

Availability: Jul - Aug

Appearance: small- medium tubers with brown to purple/brown skin

Flesh: white

Flavour: slightly nutty

Yellow: aka Dasheen

Availability: Jul - Aug

Appearance: large, long tubers with a yellow skin (avoid any with pink skin as this indicates damage)

Flesh: pale yellow

Flavour: nutty, slightly sweet, dryer texture- preferred variety for Polynesian cooking

Japanese: aka Sweet White, Mini Taro

Availability: Jun - Aug

Appearance: mini tubers that grow off the main tuber

Flesh: white

Flavour: sweet, moist – preferred for Asian/Japanese cuisine

 

JICAMA: aka Yam Bean, Mexican water chestnut

Image: www.care2.com

Availability: Jun - Dec

Appearance: tan coloured tuber

Flesh: white and crunchy

Flavour: crisp and sweet (cross between an apple and a potato)- high water content

Selection: medium size, firm with dry roots

Preparation: Use like apple or pear in salads (grated/chopped) as it won’t discolour. Can be used like a water chestnut in Asian dishes or chopped into stews or soups.

Nutritional value: very good source of Potassium, dietary fibre and Vitamin C

 

A: Believe it or not, they are related. They both belong to the species Brassica Oleracea, which also lays claim to Brussels Sprouts, Chinese Broccoli, Broccoflower, Collard Greens, Cauliflower, Cabbage and Kale. All deriving from Wild Cabbage, these strikingly different vegetables (in both appearance and flavour) have been deliberately shaped into their current forms through thousands of years of careful cultivation by humans.  

 


BUYER'S GUIDE: Asian/Exotics - 20th March - 26th March

With the rain impacting local ground grown crops i.e. asian leaf lines at the moment, here is our buyer's guide to what's missing or rare at the markets.

Asian Vegetables: Short Supply

Een Choy - Gai Choy - Ong Choy - Water Spinach

Asian Vegetables: Not Available

Jicama - Kachay - Tamarind

Exotic Fruits: Not Available

Asian Plum - Cumquats - Green Mangoes - Loquats - Lychee - Red Pomellos - Tamarillo (red/gold) - Tangelos



BUYER'S GUIDE: 20th March - 26th March

 

Fruit:

New Season Apples and Pears are in full swing, excellent quality, great eating and priced extremely well. Also holding well are Bananas, Dragonfruit, Figs, Grapes, Lemons & Limes, Passionfruit, Persimmons & Fuyu, Pineapples, Pomegranates, Quinces and Rockmelons.  

Ones to keep an eye on are, Berries, Watermelons, Honeydews, Papaw and Stonefruit as the season is coming to a end, some late season Plums varieties still good buying and eating well.  

 

Vegetables:

Clear sailing on  Asparagus, Carrots, Capsicums Green, Leeks, Mushrooms, Sweet Corn, All Spuds (Sweet Potatoes included) Zucchini, Onions and Pumpkins.

The rest of the lines holding quality, up slightly in price but still in the buying range. Iceberg & Cos lettuce, Cauliflowers and Tomatoes one to watch re quality and price and as are some Asian leaf lines suffering from the heavy rains.

The overall view of the markets is still positive as supply and demand is balanced- looking ahead Tomatoes and the leaf lines are the one to watch.

 

BEST BUYS:

Fruit:

New Season Apples- Red Delicious (VIC)

Beurre Bosc Pears (VIC)

Grapes - red seedless (VIC)

Rambutan (QLD)

Strawberries - medium (VIC)

Vegetables:

Brussel Sprouts (SA)

Fennel Bulb - large (VIC)

Spanish Onion - red (SA)

Sweet Potato - large (QLD)

Zucchini - green (ACT)

 

SOMETHING DIFFERENT:

New Season Chestnuts (VIC)

Fruit:

Blood Oranges (Imp- USA)

Guava - cooking (QLD)

Pomello (QLD)

New Season Quince (QLD)

Vegetables:

Horseradish (SA)

Kohlrabi bunch (NSW)

Lotus Root (QLD)

Pontiac Potato (SA)

Wild Pine Mushrooms (NSW)

 

NOT THIS WEEK:

Poor Quality:

Blueberries

End of Season:

Lychees

Not Available:

Green Mangoes

Purple Asparagus

Tuscan Cabbage

 

 


ESCAPE TO THE TROPICS

Q: Have exotic fruits been impacted by the recent rain?

With stonefruit winding up over the next few weeks and melons suffering with the rain, you can be forgiven for thinking that there is little inspiration when it comes to fruit this Autumn. Luckily, we have some of the world’s most interesting fruits waiting at the markets, ready to bring exotic colours and flavours to your Autumn menu.

CARAMBOLA: Star Fruit, 5 corner, Bilimbing, Yang Tao

Image: wallpapers.free-review.net

Availability: Available all year- peak production April/May, Jul/Oct, Dec/Jan
Shape:  distinctive 5 wings
Skin: waxy green-yellow
Flesh: transparent- yellow to white
Flavour:  crisp, juicy - sweet (yellow) to slightly tart (green). The edges/tips of the wings have the most acid/tannins and are therefore the most astringent
Selection: firm bright fruit with clean, waxy skin
Preparation: can be eaten fresh - slicing achieves the distinctive star shape for platters, salads, desserts and seafood dishes

CUSTARD APPLE: aka Atemoya, Cherimoya

Image: www.marketfresh.com.au

Availability: March - September (peak - May/June)
Shape: heart shaped with nodules
Skin: green - yellow smooth skin
Flesh: creamy white - yellow
Flavour: rich, juicy and sweet
Selection: bruise easily therefore buy when still hard to touch and ripen over 2-3 days. Ripe fruit is light green-yellow with pale yellow skin between the nodules, it should yield to gentle pressure (like an avocado)
Preparation: slice in half and scoop out flesh to enjoy raw or alternatively use in ice-cream, sorbet, desserts, cakes or as a soothing accompaniment to spicy dishes

DRAGON FRUIT: aka Pitaya, Pitahaya

Image: Photoexpress.com

Availability: October - April (Red), All Year (White)
Shape: large oval (150-600g)
Skin: pink - red with fleshy green scales
Flesh: there are two varieties, red or white flesh both with lots of tiny edible black seeds
Flavour: crisp, refreshing, sweet flavour- White has kiwi/melon undertones, Red a hint of raspberry
Selection: look for bright fruit that gives slightly under pressure
Preparation: chill then slice in half and scoop out flesh to enjoy raw or use can be used in marmalades, jellies or drinks

MANGOSTEEN:

Image: www.australiantropicalfruits.com.au

Availability: February to April
Shape: round, slightly flat on top
Skin: reddish purple - black
Flesh: white - creamy pink
Flavour: juicy, with subtle, sweet flavour with a hint of acid
Selection: mangosteens don’t ripen after harvest so buy mature fruit with no significant imperfections of the skin. A healthy green steam indicates freshness, the skin should yield slightly under gentle pressure
Preparation: either place fruit in palm of hand (stem up) and press gently until shell opens or cut carefully round the skin effectively ‘removing the cap’ of the fruit
NB: Yellow mangosteens do sometimes come to the markets. Deep yellow when mature and similar in size to a mandarin, they are frequently sour and should be prepared differently

PERSIMMON:

Image: www.foodsubs.com

There are two types of Persimmon, the traditional ‘Astringent’ variety and the ‘Sweet’ variety. Sweet Persimmon introduced in the ‘70s now accounts for approx. 70% of Persimmon production
Availability: late February - June
Preparation: discard stem and enjoy, handle carefully

Astringent Persimmon:
Shape:  large, heart shape
Skin: orange
Flesh: orange
Flavour: when mature they are very sweet however very unpleasant if eaten too early
Selection:  Buy firm, then allow to ripen until the flesh is soft and jelly-like

Sweet Persimmon: aka Fuji Fruit, Fuyu Fruit
Shape:  round with a somewhat flat top
Skin: orange
Flesh: orange
Flavour: mild, sweet flavour
Selection: Should be bought when crisp and crunchy. When fresh, best enjoyed like an apple, otherwise can be used when soft/mature in cooking

POMEGRANATE:

Image: Photoexpress.com

Availability: February - May
Shape: round  
Skin: thick red - purple
Flesh: white astringent pulp which houses the edible, jelly like, red seeds of the fruit
Flavour: sweet to slightly tart
Selection: bigger (and heavier) is best, as the seeds will be larger and juicier
Preparation: Either cut into segments and peel open to reveal seeds or cut in two, score each half 4-5 times, hold over a bowl and hit the rind until the seeds fall out, dig out any remaining seeds. Seeds will also separate from the pulp easily in water

RAMBUTAN:

Image: www.marketfresh.com.au

Availability: December - May
Shape:  oval to oblong (approx 5cm in diameter)
Skin: thick skin covered in soft, spiky hairs that are green when immature and red/scarlet when ripe
Flesh: translucent - white covering a single seed (some varieties are freestone)
Flavour:  juicy, sweet with a touch of acid
Selection: buy firm, bright fruit with firm spines (not brittle)
Preparation: delicious fresh (like their kin Lychees/Longans) however can also be used for sorbets/jams. Rambutans are also  refresh the palate between dishes

A: Exotic fruits are faring considerably well, though there has been some impact on supply. Of the lines listed above, Mangosteens are currently in shorter supply and up in price, while other lines are showing only minor quality issues.


BUYER'S GUIDE: 13th March - 19th March

Wet weather is still causing major issues with quality and supply. Again it is mainly with the vegetables and the ground grown crops.

 Fruit:

Berries and Melons are the most affected- supply and quality. Apples and Pears- no problems, Citrus- just holding up, Grapes- yes and no depending on the growing area. Exotics- some signs of weather, but still ok. 

 Stonefruit on their last legs, Apricots all O V E R. Late season mangoes now in full swing and should be completed by months end.

 Vegetables:

Same as last week. Asian veg’s, Herbs & Mixed Salad faring badly, Broccoli, Cauliflower, Beans & Green Peas also feeling the pinch.  

Tomatoes have come back in price due to low demand and poor quality.

All issues are due to the wet weather and with current forecasts we could see the market staying on this course well into next month.

BEST BUYS:

Fruit:

Cavendish Bananas (QLD)

Fig Tray (NSW)

Oranges- juicing No2 (NSW)

Packham Pears (VIC)

Passionfruit (QLD)

Vegetables:

Asparagus- medium (Imported)

Carrots- med/lge (QLD)

Iceberg Lettuce (VIC)

Sweet Potato - large (QLD)

Truss tomatoes (NSW)

 

SOMETHING DIFFERENT:

Fruit:

Banana Leaves (QLD)

Blood Orange (Imp- USA)

Dragonfruit (QLD)

Fuji Apples (VIC)

Kiwifruit - gold (QLD)

Longan (QLD)

New Season Quince (QLD)

Vegetables:

New Season Chestnuts (VIC)

Heirloom Tomatoes (NSW)

Wild Pine Mushrooms (NSW)

 

NOT THIS WEEK:

Short Supply:

Borlotti Beans

Edible Flowers

Not Available:

Apricot - End of Season

Green Mangoes

Purple Asparagus