BUYER'S GUIDE: 31st Jan 2012 - 6th Feb 2012
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
Good supplies all round this week. There has been some quality issues due to the rain, but still plenty to chose from.
Fruit:
The weather has hit Strawberries hard this week. Nectarines and Peaches have also seen a slight kick up in price.
New Season Apples are now in. Melons are good quality, good eating and well priced.
If you're looking for something different try Green Cooking Mangos, Lychees, Rambo’s, Starfruit and USA Navels...Very Sweet!
Vegetables:
Some ups and downs this week. in terms of supply and price
Price of Asparagus is back down with some Summer crop from VIC hitting the market. Broccoli and lettuce are also down, while Caulies and Celery are up just a touch.
All in all clear sailing for the week ahead
BEST BUYS:
Fruit:
Apricot (TAS)
Black Seedless Grapes (VIC)
Fig Tray (NSW)
Navel Oranges (USA-Imported) - very sweet!!
New Season Royal Gala apples (NSW)
Vegetables:
Capsicum - red (QLD)
Eggplant (NSW)
Snow Peas (NSW)
Sweet Corn (NSW) - honey sweet!!
Zucchini - green (NSW)
SOMETHING DIFFERENT:
New Season Baby/Young Ginger (QLD)
New Season Beurre Bosc Pears (VIC)
New Season Birdseye Chillies- red (NSW)
Bitter Melon/Gourd (QLD)
Dragon Fruit (QLD)
Kaffir Lime Leaves (QLD)
Papaya - green/cooking (QLD)
Rambutan (QLD)
Royal Blue Potatoes (SA)
Salsify- black (SA)
NOT THIS WEEK:
Short Supply:
Heirloom tomatoes
Not Available:
Baby Leeks
Globe Artichokes
Mangosteen
Purple Asparagus
BUYER'S GUIDE: 24/01/12-30/01/12
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
Some movement in the market across both fruit and vegetables. The major factors being weather and some items coming to the end of their season.
Fruit:
New season apples are just starting to appear from QLD.
Plenty of stonefruit with the introduction or cherries and apricots from Tassie. Seedless grapes are in good supply, sweet and excellent quality. Citrus is a mixed bag.
Mangoes are still in good supply but by half, which has pushed the price up. Pineapples & strawberries are up in price due to the weather. There are plenty of rockmelons, honeydews, watermelons (long and seedless), which are all good buying.
Vegetables:
Only a few lines have kicked in this week: iceberg, broccoli and asparagus. Everything else is either the same or down on last week. Plenty of colour and lines to chose from.
BEST BUYS:
Fruit:
Fig Tray (NSW)
Green Seedless Grapes (VIC)
Lychee (QLD)
Peach (NSW)
Red Papaya (QLD)
Vegetables:
Chat (Sml) Potatoes (SA)
Green Zucchini (NSW)
Eggplant (NSW)
Shiitaki Mushrooms (IMP)
Snake Beans (NSW)
SOMETHING DIFFERENT:
New Season Apricot (TAS)
New Season Baby (Young) Ginger (QLD)
New Season Beurre Bosc Pears (VIC)
Cherries (TAS)
French Truffles - Extra Class (IMP)
Golden Queen Peaches (VIC)
Green Jalapeno Chillies (QLD)
New Season Pomello (QLD)
Prickly Pear (NSW)
Royal Blue Potatoes (SA)
NOT THIS WEEK:
Short Supply:
Baby Gold Beetroot
Heirloom Tomatoes
Not Available:
Asparagus - No 2
Baby Leek
Lotus Root
FRESH FRENCH TRUFFLES ARE HERE!
It's that time of year again! Fresh, aromatic French Truffles have once again reached our shores.
The first delivery arrives on site at SG&S Sydney today... place your orders now! There's no perfume quite like it!
Bon Appétit!!
AUSTRALIAN GARLIC
Q: How do I get that rich, pungent garlic flavour?
The first boxes of Australian Garlic are appearing at the Sydney Markets and though the season wont be in full swing for another 3-4 weeks, it is a welcome sight for chefs and foodies.
Garlic was introduced to Australia by early European migrants and in the 70s and 80s the local industry was growing steadily. This changed in the 1990s when cheap Chinese garlic begin to flood the Australian market and despite its smaller size and significantly lower quality, it hamstringed local farmers who couldn’t compete on price. Nowadays, local product accounts for only 10-20% of the garlic consumed in Australia, a very small piece of a big garlicky pie, with Australians putting away approximately 3,500 tonnes of fresh garlic each year.
Recently there has been a renewed interest in sourcing locally grown garlic due to its freshness and fuller flavour. To allow for import, garlic produced overseas is treated with various chemical pesticides and growth retardants. Between these treatments and the time it takes to reach our shores, imported garlic tends to have a less intense flavour and spongy texture.
The Australian garlic season runs from October to May with the main growing regions being SA, VIC ,NSW with some early crops from QLD.
There are a number of white, pink and purple garlic varieties available which can be grouped into either the hard or soft necked categories. Soft necked varieties are stalkless with large bulbs. The most common varieties, their flavour ranges from very mild to very hot and lack the subtle but more complex flavors of the hardneck varieties. Hard-necked varieties have a hard stalk, are smaller than soft-necked varieties and have fewer but larger cloves that are easier to peel.
There is a lot of confusion in the market over the names of garlic varieties being produced in Australia, but here are some of the more widely recognizable varieties.
Printanor:
When: Mid Season
What: Soft neck originally from France, this is now one of the most popular varieties in Australia and NZ. Medium to large, it is white with 15-20 cloves per bulb. Stores well and has a rich flavour
Australian White:
When: Mid Season
What: Californian type, large white bulb and cloves- selected in SA
California Late:
When: Late Season
What: Soft neck variety from cooler states- stores well. Dark pink skin with large bulb and lots of small cloves
Italian White:
When: Mid Season
What: Older soft neck variety that is medium to large and white-cream. It stores well and has 10-20 cloves
Italian Pink:
When: Early season
What: Medium sized hard-neck variety with thin pink-purple skin. Stores well.
Elephant/Russian Garlic:
When: Mid-Late Season
What: Not a true garlic, this is closer to a leek and has a mild flavour. It has a large solid bulb and can be baked/roasted and included in a dish whole.
Mouliner:
When:Mid Season
What: Large white bulbs that are quite symmetrical, many predict this will soon be nipping at the heels of Printanor
Glenlarge:
When: Early Season
What: Hard necked QLD selection with well-formed white bulbs that have a slight purple tinge. 6-12 cloves per bulb.
TRENDS TO WATCH:
Spring Garlic: (Available October)
Flavour: Mild garlic taste
Use: Entire plant. Just trim root ends and the tough parts of the green leaves.
Background: Harvested before the bulb is formed. Look for specimens with fresh green tops (no dried ends or soggy leaves).
Green Garlic: (Available November)
Flavour: Mild- stronger than green onion but milder than mature garlic
Use: Entire bulb- skin and all. Just trim root ends and the tough parts of the green leaves.
Background: Green garlic is pulled prematurely when the stalk is fully green and the bulb has only a hint of cloves.
Garlic Shoots:
Flavour: Mild garlic flavour, less pungent.
Use: Edible part is the stem, used in stir fries, soups or as a garnish
Background: Usually imported into Australia. These should be 10-20cm long and have no sign of bulb swelling
A: The key to a rich garlic flavour is freshness. Similarly to wasabi, the flavour and aroma of garlic is caused by the chemical reaction that takes place when its cells are broken down. This flavour is at its most intense shortly after the reaction takes place, therefore it is best not to prepare garlic too far in advance.
Different methods of cooking also influence the flavour of garlic. To achieve an intense garlic taste, the maximum amount of oil needs to be released; therefore pressing, crushing and mincing are the best means of preparation to get this result. Meanwhile, chopping is good for stir fries and slicing is good for bringing that light garlic flavour to your dish.
KING OF FRUITS
Q: How do I make sure to get a kingly mango?
Each year Sydney eagerly awaits the tell-tale signs that summer is on its way; daylight savings, backpackers, streaky fake tans and last but not least the arrival of the mangoes.
For many Australians the mango is the taste of summer. As a versatile tropical fruit, the mango brings an instant flavour and colour hit to every dish, whether it be a salad, curry or tasty snack such as this Mango, lime and chilli salt recipe from Gourmet Traveller.
Australia produces approximately 45,000 tonnes of mangoes a year with the Sunshine State (QLD) taking the mantle of top producer at 72% of the total market. The potential for growth however has seen regions such as the NT increase their production dramatically, with NT now accounting for 23% of production. Currently 90% of the commercial crop in Australia is Kensington Pride, though new varieties such as Calypso™, R2E2 and Honey Gold™ are increasing in popularity amongst growers and consumers.
Here’s what to expect from your mangoes this season.
Kensington Pride (aka Bowen)
Appearance: Medium sized, oval fruit with orange skin tinged with pink/red and gold flesh
Flavour: Sweet, tangy
Background: The main mango variety in Australia, it was originally grown in Bowen, QLD in the 1960s after being introduced by horse traders dealing with India. The name Kensington was a reference to the name of the farm upon which one of the pioneers of the variety, Harry Lott, grew his fruit.
R2E2
Appearance: Round, large fruit with deep orange skin and a light yellow flesh
Flavour: Mild and sweet.
Background: A seedling derivative of the Kent, the R2E2 was first released for commercial production in 1991 and takes its name from the row and position of the original tree at the DEEDI´s Bowen Research Station. This variety is gaining popularity due to its long shelf life and high flesh to seed ratio
Calypso™
Appearance: Smooth deep orange skin with firm, fibreless flesh
Flavour: Full sweet flavour- good for salads
Background: A recent addition to the mango varieties in Oz, the Calypso™ is a cross between the Kensington Pride and Sensational varieties. The high flesh to seed ratio and good shelf life make this a cost effective option for chefs
Keitt (aka Condo Mango)
Appearance: Medium to large, thick skin with green base colour and pink to bronze blush
Flavour: Sweet orange flesh with no fibre and a mild lemony taste
Background: Finding its feet in the 80s in Australia, the Keitt is now a top four performer. Keitt received its name from the name of the woman who owned its original plantation .
Honey Gold™
Appearance: When ripe the skin is golden apricot yellow with a natural waxy coating
Flavour: Sweet, aromatic and juicy. Firm, fibreless flesh
Background: The Honey Gold™ was cultivated in Rockhampton, when a Kensington Pride flower was inadvertently cross-pollinated with an unknown mango variety.
Palmer
Appearance: Small to medium sized, elongated fruit with a dark red blush that covers most of the skin
Flavour: Sweet and mild, the flesh is juicy and aromatic- similar to Kensington Pride
Background: A small player in the Australian Mango industry the Palmer accounts for only 5% of total production, despite being grown commercially in QLD for over a decade.
Pearl™
Appearance: Smaller mango with flecked skin that has an orange to red blush
Flavour: Tangy and fresh
Background: Considered a good mango for the kitchen despite being smaller than other varieties, due to its high flesh to seed ratio, long shelf life and firm flesh.
Brooks
Appearance: Medium-size oblong with no beak and a pale pink-orange skin with no blush when ripe
Flavour: Sweet, mild flesh
Background: One of the original Florida cultivars, Brooks- also known as Brooks Late, is a mango variety that originated as a seedling of Sandersha in 1901. Brooks is the latest maturing variety in Australia.
Kent
Appearance: Medium to large oval, skin is smooth with a red blush that borders on purple
Flavour: Rich and sweet- great for juicing and drying
Background: Another descendant of Brooks (crossed with the Haden variety), the Kent mango was introduced to Australia in the 1970s.
FRESH MANGO AVAILABILITY:
Source: Australia Fresh
Bring the flavour of summer to your menu, contact Simon George & Sons for more information.
A: Unlike many other fruits, you can’t tell the quality of a mango by the colour of its skin. Instead select mangoes that are firm and heavy for their size with a distinct, pleasant fragrance. The skin should be bright with no black spots or mushy indentations. If you want to eat the mango right away, gently squeeze the stem end with your finger and thumb, if it gives slightly, then the fruit is ripe. Unripe mangoes will ripen if stored at room temperature. Once ripe, you can prolong the shelf life of the mango by placing it in the refrigerator, where it will keep for 2-3 days.