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Spring at the Markets

By | Fruit, Spring, Vegetable

The end of August into early September is a time of transition at the markets, with winter produce lines winding up and the flavours that signify summer (and the busy season) starting to make an appearance. So, to help with menu planning this Spring we thought we’d pull together a market update on key produce lines and how they’re predicted…

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The Root of the Matter

By | Vegetable

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 often crude appearance, root vegies are a core ingredient of cuisines worldwide due to their flavour, affordability and nutritional value. Winter is the peak season for most…

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From Paddock to Port

By | Latest News, Service

For the fast growing cruise liner industry – fresh, premium produce is at the heart of the luxury experience it offers passengers. Australians are changing the way we experience the world, in recent years more and more Aussies are choosing to go cruising both abroad and at home. According to a report from Cruise Lines International Association, the number of…

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Celebrating 20 years of Golf & Giving

By | Events, Latest News

Simon George & Sons was proud to co-host the Mater Charity Golf Day in May. We just wanted to say a heartfelt thank you to all who attended the 2016 Mater Charity Golf Day in May. Not only was it a great day of golf, your generosity helped us to raise nearly $50,000 for a new pregnancy assessment centre, the…

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Melbourne – We have arrived!

By | Latest News

Simon George & Sons is proud to announce the opening of our state-of-the-art, 3000m² Distribution Sales Centre at the new Fruit and Vegetable market in Epping. With a reputation for offering Australia’s most vibrant and eclectic food scene, we are excited to bring our fresh and processed produce solutions to the Melbourne hospitality industry.   Our new Epping facility has…

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The Apple of My Eye

By | Fruit

Far from being a ‘forbidden fruit’ there are more than 2.6 billion apples grown in Australia each year, with the majority being consumed domestically. In recent years the most dominant varieties have been Granny Smith and Pink Lady™, which between them accounted for approximately 55% of total production. However like any food, trends come and go, so here is an…

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By | Fruit

The secret to enjoying pears is knowing which pear to eat when. A pear eaten too early is an opportunity missed, as it has not yet had the chance to develop its full flavour and unique, buttery texture. From harvest to consumption the quality of a pear is reliant on knowing when to act. If allowed to stay on the…

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White Asparagus with wasabi salsa

By | Uncategorized

Dishes: White Asparagus with wasabi salsa Chef: Min Kim from The Star, Sokyo restaurant Ingredients 6 pieces White Asparagus 20gm Baby Capers 40gm Fresh Garlic 50gm Brown Onion 50gm Pickled Wasabi Roots 10gm Baby Mache 1/4 cup Olive Oil 15gm Grape Seed Oil 10ml Lemon Juice 50ml Yuzu juice 100ml Japanese soy sauce 10ml Rice Vinegar Edible flowers to garnish  …

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Poached spiced cherries

By | Chef Selections, Uncategorized

Dish: Poached spiced cherries Chef: Josh Lansley (Sous Chef, Il Lido Restaurant, Darwin)   Ingredients 6 star anise 750ml red wine 750ml water 300g sugar 3 orange zest 1 lemon zest Juice of 3 lemons 1 cinnamon stick 1500g de-stoned cherries Method Add all ingredients except the cherries to a thick based pan. Bring to the boil and boil for about 3…

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Smoked Duck Breast

By | Chef Selections

Dish: Smoked Duck Breast with Shitake Mushrooms and soft poached quail Egg Chef: Scott Logan, Mandy’s Restaurant, Clear Mountain Lodge      Ingredients Smoked Duck Breast Shitake Mushrooms Soft poached Quail Egg Lilli Pillies Sorrel Tomato vinaigrette Method The duck is cured, lightly sealed then smoked with pine needles from trees on site. Shitakes are cleaned freshly from a Mushroom log and then…

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