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!!
GONG XI FA CAI- Enter the Year of the Dragon
Fresh Asian products are in good supply this week for Chinese New Year.
We anticipate a drop in supply and push in price after this weekend (for about a week) while the Spring Festival Celebrations take place. These will return to normal by the following week.
Asian Vegetables: Good Supply
Asian Celery - Banana Buds/Bell - Baby Bok Choi - Baby Choi Sum - Betel Leaves - Bitter Melon - Bok Choi - Chinese Broccoli - Chinese Cabbage - Choi Sum - Drinking Coconut - Dry Coconut - Flat Leaf Coriander - Gai Choy - Galangal - Garlic Chives - Garlic Shoots - Green Mangoes - Hairy Melon - Kaffir Lime Leaf - Kaffir Limes - Lemongrass - Long Melon - Luffas - Okra - Ong Choy - Pandan Leaf - Pea Eggplant - Pomelos - Red Eschallots - Shiso Leaf - Sin Que - Snake Beans - Sugar Cane - Taro Root - Thai Basil - Thai Eggplant - Tumeric - Vietnamese Mint - White Radish - Winter Melon
Asian Vegetables: Short Supply
Jicama - Kachay - Water Spinach
Asian Vegetables: Not Available
Asian Plum - Een Choy - JuJu Fruit - Lotus Root - Red Pomelos - Tamarind
Exotic Fruit: Good Supply
Dragonfruit - Figs - Gold Kiwifruit - Kiwifruit - Longan - Lychee - Mango - Mangosteen - Pomegranate - Rambutan - Red Papaya - Star Fruit - Tangellos - Yellow Pawpaw
Exotic Fruit: Not Available
Buddha Hands - Cumquats - Custard Apple - Fuji Fruit - Guava - Loquats - Persimmon - Star Apple - Gold Tamarillos - Red Tamarillos
Enjoy!!
BUYER'S GUIDE: 17/01/12- 23/01/12
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
BEST BUYS:
Fruit:
Black Seedless Grapes (QLD)
Blueberries- large (NSW)
Fig Tray (NSW)
Nectarines (VIC)
Vegetables:
Cocktail Chat Potatoes (SA)
New Season Sweet Corn (NSW)
Lebanese Cucumber (NSW)
Rhubarb (NSW)
Tomato- small (VIC)
Yellow Squash (QLD)
SOMETHING DIFFERENT:
New Season Apricot (TAS)
New Season Beurre Bosc Pears (VIC)
Golden Queen Peaches (VIC)
Kaffir Limes (QLD)
Longan (QLD)
Mandarin - VIP (IMP)
New Season Pomello (QLD)
Bamboo Shoot (QLD)
Eggplant - seedless (NSW)
French Truffles - Extra Class (IMP)
NOT THIS WEEK:
Short Supply:
Baby Gold Beetroot
Heirloom tomatoes
Not Available:
Asparagus - No 2
Lotus Root
Purple Congo Potatoes
BUYER'S GUIDE: 10/01/12-16/01/12
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
Another good week ahead with supply and quality. No change in the range, plenty to choose from and well priced.
BEST BUYS:
Fruit:
Black Seedless Grapes (QLD)
Blueberries - large (NSW)
Nectarine (VIC)
Paw Paw- Yellow (QLD)
Plum (NSW)
Vegetables:
Cauliflower (NSW)
Green Beans (QLD)
Sweet Corn (QLD/NSW)
Sweet Potato - Large (QLD)
Roma Tomato (NSW)
SOMETHING DIFFERENT:
New Season Cherries (TAS)
Fig Tray (NSW)
Long Melon (QLD)
Papaya - Green/Cooking (QLD)
New Season Paradise Cocktail Pears (VIC)
Sugar Plum (NSW)
Bamboo Shoot (QLD)
Eggplant - Seedless (NSW)
Mandarins - VIP (Imported)
Snake Beans (NSW)
NOT THIS WEEK:
Short Supply:
Baby Gold Beetroot
Heirloom Tomatoes
Not Available:
Asparagus - No2
Beurre Bosc Pear
Lotus Root
BUYER'S GUIDE: 20/12/11 - 28/12/11
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
It is the season to be Merry and with the way our market is shaping up for the week all I can say is Ho Ho Ho and away we go!
Fruit:
No real shorts this week. A few quality issues, Strawberries being one but otherwise it's a buyers market. Quality is excellent, pricing is low and other than mandarins it is a Misère Ouverte! As per last week just Apples and Lemons holding in price and will lift as the weeks roll on.
Very good supply of Tropical Fruits from the Top End and Far North QLD: Longans, Lychees, Mangosteen, Rambutans and Ship Loads of Mangoes.
Also now in full swing Aussie Grapes, Red, Black & White all seedless, very sweet and crunchy.
Vegetables:
Slightly different story here. Broccoli and Caulies have come well down off last week's highs as have Green Beans, the quality and supply of Butter Beans is also back to normal.
Main items this week are Baby Corn, nil on market due to the heavy flooding in Thailand, White Asparagus limited due to imports and Green Asparagus doing its usual Xmas dance for this time of the year with supply coming from NZ, Peru and Aussie packers.
And oh yes Tomatoes being pushed by the market agents “they can't help themselves around this time of the year” pushing price which scared buyers into buying just in case the market Tomato agents are right.......for once! Roma Tomatoes are short and up in price. Otherwise plenty of colour and range to chose from.
BEST BUYS:
Fruit:
Cherries- Van's (NSW)
Kiwifruit (Imported)
Lychee (QLD)
Mango- R2E2 (QLD)
Peach (NSW)
Vegetables:
Broccoli (VIC)
Cauliflower (VIC)
Chat (Sml) Potatoes (SA)
Sweetcorn (NSW)
Rhubarb (NSW)
SOMETHING DIFFERENT:
Chestnuts (VIC)
Edible Flowers (VIC/NSW)
Jerusalem Artichokes (QLD)
Longan (Imported)
Popcorn Sprouts (VIC)
Purple Congo Potato (SA)
Rambutan (QLD)
Donut Peaches (NSW)
Red Currant (SA)
Yellow Butter Beans (QLD)
NOT THIS WEEK:
End of Season:
Red Tamarillos
Poor Quality:
Broad Beans
Not Available:
Baby Corn
Horseradish
White Asparagus
CHERRIES ON TOP
Q: What does it mean to ‘cherry pick’ something?
This weekend, Young, NSW, the birthplace of the Australian Cherry Industry, is hosting the 62nd National Cherry Festival. First commercially planted in 1878, Young accounts for 60% of the total cherry production in NSW. While NSW and VIC have traditionally been the cherry capitals of Australia, Tassie is hot on their heels as the home of our cherry exports, which is more the pity for us locals as the temperate maritime climate of the island produces lush, large fruit.
A member of the rose family, the majority of eating cherries are classified as either a sweet (Prunus Avium) or sour cherry (Prunus Cerasus). Sweet cherries are believed to have come from a wild cherry once found in the Caspian– Black Sea region, these cherries are delicious both fresh and cooked. Sour varieties can also be eaten fresh but are most often used for cooking, baking and preserving due to their tart flavour.
In recent years, plantations have been established outside traditional growing areas in the hope of prolonging the traditional cherry season which runs from November to February. Similarly to strawberries, a constant supply of cherries is achieved by harvesting different varieties at staggered intervals. To achieve a consistent supply, some states will grow more than 50 different varieties of cherry. It is therefore difficult to compile an exhaustive list, so the table below focuses on the main cherry varieties in NSW, when to look out for them and what to expect.
New Australian selections are starting to make their mark but are not yet commercially strong, keep an eye out for Sir Dom, Sir Tom, Dame Roma, Sir Douglas, Dame Nancy and Sir Hans in coming seasons.
So far, the 2011 season has brought mixed fortunes for Australian cherry growers. Cherries are extremely delicate and rains or high winds at harvest time can spell disaster for growers as they can cause the cherries to split or bruise. While the Yarra Valley, Central and North Eastern VIC are projecting one of their most fruitful season’s in decades (if the weather holds), NSW regions are battling high rains that are already causing some of the bigger fruit to split. While still hopeful, local farmers are warning that NSW markets may see a smaller fruit size this year as a result.
To kick of the season with a bang, here are some inspired cherry recipes to sink your teeth into:
- SAVOURY: Roast Duck with cherries & roast kipfler potatoes
- SWEET: Watermelon, cherry and rose salad, with shortbread, yoghurt & cherry syrup
- PICKLED: Pickled Cherries (have with duck, pork belly or blue veined cheese)
- SLAMMING: Esta Bebida 2
To find out more about the delicious cherry varieties on offer or to place your order contact Simon George & Sons.
A: Cherries don’t ripen after they’ve been picked, so it has always been important to choose your fruit carefully. To cherry pick is to inspect something very closely, so you come out with only the very best. With this in mind, how do you cherry pick a cherry?
A cherry’s colour is highly dependent on variety, so a darker skin will not necessarily be the best indicator of maturity. Instead, look for a cherry that is good and plump, with glossy skin and a nice green stem. Avoid soft, dull or bruised fruit or small hard cherries as they will lack flavour and juice.
BUYER'S GUIDE: 29/11/11 - 05/12/11
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
BEST BUYS:
FRUIT:
Cavendish Bananas- large (QLD)
Plums (NSW)
R2E2 Mangoes (QLD)
Rockmelon (QLD)
Watermelon (QLD)
VEGETABLES:
Chat Potato - small (SA)
Cherry truss tomatoes (NSW)
Medium tomatoes (QLD)
New Season: Portabello Mushroom (NSW)
Telegraph Cucumber (QLD)
SOMETHING DIFFERENT:
Dragon Fruit (QLD)
Lychee (QLD)
Mangosteen (Imported)
Rambutan (QLD)
Red Currants (VIC)
Edible Flowers (VIC)
Popcorn Sprouts (VIC)
New Season: Heirloom Tomatoes (NSW)
Roma - Baby truss tomatoes (NSW)
Spring Onions (NSW)
SORRY NOT THIS WEEK:
END OF SEASON:
Mandarin
Red Tamarillo
SHORT SUPPLY:
Asparagus - No2
Lotus Root
NOT AVAILABLE:
Winter Melon
A FLOWER FOR EVERY OCCASION
Q: Are there any flowers that are better left off the plate??
The food service industry is just as vulnerable to ‘trending’ as fashion retail or twitter. While we may not update our dining habits as regularly as we tweet, social trends undeniably influence what appears on the menu.
Edible flowers are a prime example of how cultural trends can popularise an ingredient, whether that ingredient is something altogether new or rediscovered by a new generation. More than ever, consumers are actively seeking out food venues that showcase fresh, natural ingredients with a traceable history. The reasons vary; some want assurance that their food is chemical/hormone free, others want to support local farmers, while some just believe that fresh tastes best. Either way, chefs are increasingly under pressure to deliver top quality meals, that look the part, taste the part and play a part in the bigger picture. Edible flowers answer this cultural shift towards natural, sustainable, fresh ingredients, while offering chefs a simple means of adding colour, flavour and texture to their dish.
Simon George & Sons sells a wide range of edible flowers from Flowerdale Sprout Farm in Victoria. Flowerdale Sprout Farm has been producing top quality hydroponic sprouts since 1982 and diversified into edible flowers about five years ago. Grown outdoors, in a chemical free environment and picked by hand, their edible flowers have a good shelf life with many varieties available all year round.
BORAGE: aka Syrian Star, Starflower
Availability: September - April
Appearance: Star-shaped vivid blue and pure white flowers
Flavour: light cucumber, oyster flavour
Best for: Cocktails and drinks, garnish, herb salad or green leaf salad, stuffing for pastas, freezing in ice-cubes, candied cake decorations, cold soups and dips
Background: Believed to have originated in Syria, the use of Borage flowers can be traced back to Ancient Greek Mythology, when Helen of Troy was given them to help relieve her sorrow. Borage flowers and leaves were traditionally used as a garnish in Pimms, though this is mostly replaced with mint or cucumber.
Geranium: aka Regal Gem
Availability: September - April
Appearance: Available in white, pink, red and yellow
Flavour: Each variety is slightly different but generally citrusy
Best for: Desserts, cakes, jellies, teas
Background: A native of South Africa, this particular variety is a specialty line sold by Flowerdale. Geranium is actually an incorrect labelling of this flower which is actually called a Pelargonium
MARIGOLD: aka Monsoon Gold
Availability: September- April
Appearance: 100 petticoat petals, yellow, orange, white and red
Flavour: Anise
Best for: Garnish, add colour to salads, as a replacement for saffron.
Background: Originally from South East Europe, the common English name ‘Mary’s Gold’ was once exclusively used to describe Calendula, which is a sister species.
NASTURTIUM: aka Amazon Empress
Availability: September - April
Appearance: Available in a variety of sunset colours including red, orange and yellow. Soft, fragile with bright petals
Flavour: Spicy- crisp peppery taste
Best for: Garnish, salads, stir-fries, cure in vinegar
Background: Native to Central and South America, Nasturtium is the common name for a genus of stunning ornamental plants. It’s name literally means ‘nose twister’. The leaves, with their stronger flavour, are a particularly interesting addition to a green or herb salad.
ROSE PETAL: aka Turkish Delight
Availability: September – April
Appearance: All the stunning colours and fragrances of the rose family are here in varying intensities
Flavour: Aromatic, slightly sweet
Best for: Desserts, Turkish delight, cocktails, salads, syrups
Background: Make sure to remove the bitter white base of the petal before use. Flavour will be strongest in darker varieties.
PANSY: aka Vivid Velvet
Availability: All Year
Appearance: Available in a variety of colours, the pansy has large petals and a downward facing flower
Flavour: Mildly grassy, subtly sweet (blues & yellows most fragrant). The petals are mild, however if you eat the whole flower is has a stronger green overtone.
Best for: Garnish, salads, fruit salads, desserts, soups
Background: Derived from the viola family, the Pansy received its name from the French ‘pensee’ meaning thought. It is believed it was given this name due to the down- turned face of the flower resembling a person bowed in thought.
SNAPDRAGON: aka Summer Smile
Availability: September - April
Appearance: A stunning flower that appears like a mouth opening
Flavour: Distinct melon flavour, though can sometimes be a little bitter
Best for: Garnish
Background: Named due to its resemblance to a dragon opening and closing its mouth.
VIOLA: aka Merry Melody
Availability: All Year
Appearance: Variety of colours with heart shaped leaves
Flavour: Sweet, perfumed and grassy
Best for: Stuffing poultry or fish, garnish, salads, fruit salads, cocktails, punch, desserts
Background: There are around 400-500 viola species worldwide.
We also have a limited edition range that are well worth a sample.
- Pink Ballerina (variety of Fuschia)
- Chive Flowers
- Elderflowers
- Geraniums
To find out more or to request a sample of the edible flowers featured above, please contact Simon George & Sons.
A: We eat flowers all the time (broccoli and cauliflower to name a few) but when it comes to serving up finer blooms such as the ones listed above, it is important to note that not all flowers are edible (and even if they are you may not want to eat them as they can cause stomach irritation or simply taste revolting) so it’s best to stick to the varieties approved for consumption. For example, Borage is a wonderful edible flower but is not recommended for consumption in large doses by pregnant or lactating women. The Daylily is widely used in Chinese cuisine but is not currently approved for consumption by the Food Authority of Australia and New Zealand.
It is also important to note that the impact of pesticides or pollution on consumed flowers has not been evaluated, therefore it is not recommended to eat flowers unless the plant has been grown under controlled conditions for the purpose of consumption.
For best flavour, it is recommended that you remove the stamens and pistils from flowers before use. It is also recommended to remove the sepal, with the exception of pansies and violas as the sepal actually adds to the flavour.
SOME LIKE IT HOT
Q: Explosive chillies?? How hot are we talking?
South American food has seen a major revival in Sydney over the last few years. The strong South American contingent at this year’s Crave’s World Chef Showcase was a clear indication of the interest in South American flavours among foodies, while a Masterchef appearance by the 2 hatted Porteno team has seen Aussie barbies flaring to life.
The pepper (capsicum) is one of the most important seasoning ingredients in South American food, both the sweet and hot varieties are treasured and used widely. Unfortunately, the meaning of pepper tends to get lost in translation. Many varieties look very similar, and depending on where you are and who you talk to, peppers can be chillies, chillies can be capsicums and capsicums can be sweet peppers?! Clear as mud!
While Australians refer to Bell Pepper/Sweet Pepper as a capsicum, ‘capsicum’ is actually the genus name for the flowering plants that produce sweet peppers and their fiery cousins, chillies. Capsicums fall under the umbrella of the Nightshade family, which also includes tomatoes, eggplants and the pepino. As we are now coming into peak season for Capsicums in Australia, below is a list of the main varieties you’ll see cropping up at the markets.
OH SO SWEET: These capsicums have a zero to low Scoville rating. A recessive gene in bell peppers actually eliminates capsaicin
CAPSICUM
Alias: Bell Pepper, Sweet Pepper
- COLOURS: Green, Red, Orange, Yellow, Red.
- APPEARANCE: Large, block shaped fruit with 4-6 lobes and seeds on the inside
- AVAILABILITY: All year, best between November - June
- FLAVOUR: Sweet
- Green is less sweet and slightly more bitter
- Red fruit can contain up to 2 tablespoons of natural sugar
- BEST FOR: Everything, as long as you aren’t looking for heat
- TASTY FACT: Red capsicums are the most nutritious, having more carotene, lycopene, and vitamins than their younger green siblings.
GOURMET ORANGE/YELLOW:
Alias: Paprika
- COLOURS: Orange and Yellow
- APPEARANCE: Similar to regular bell peppers, however ½ to 2/3rd the size
- AVAILABILITY: All Year, best between October and April
- FLAVOUR: Sweet
- BEST FOR: A sweet, colourful addition to salads, also good for stuffing or roasting
HUNGARIAN CAPSICUM:
- COLOUR: White to cream
- APPEARANCE: Similar in size and shape to Gourmet Capsicum range
- AVAILABILITY: All Year, best between November to March
- BEST FOR: Goulash! Salads, stuffing or roasting
BULLHORN:
- COLOUR: Red, Green, Yellow
- APPEARANCE: Long, curved and tapered to a point
- AVAILABILITY: October to March
- FLAVOUR: Sweet, fruity
- BEST FOR: Stuffing or as a substitute for bell peppers
BABY CAPSICUM- VINE SWEET:
- COLOUR: Yellow to Red
- APPEARANCE: Mini capsicums between 5-7cms
- AVAILABILITY: All Year
- FLAVOUR: Sweet and crunchy
- BEST FOR: Salads, Stir fries, gourmet presentation
IL BELLO ROSSO (BABY RED CAPSICUMS):
- COLOUR: Red
- APPEARANCE: Mini capsicums between 5-7cms
- AVAILABILITY: All Year
- FLAVOUR: Sweet and mild
- BEST FOR: Salads, Stir fries, gourmet presentation
BRING ON THE HEAT: These chillies have capsaicin present in the white pith around the seeds and the seeds themselves, the capsaicin is what brings on the burn.
LONG CHILLIES:
Alias: Cayenne Pepper
- COLOUR: Green to Red, depending on stage of maturity. Green is immature, red is ripe.
- APPEARANCE: Long and slender, tapering to a point.
- AVAILABILITY: All Year, best between September and March as cooler months affect the heat of the chilli
- FLAVOUR: Range from Mild and Sweet to moderately hot
- Green: Hot
- Red: Sweet and spicy
- THE BURN: Hot. Similar to Tabasco. Scoville = 30,000- 60,000
- BEST FOR: Indian, Chinese, Indonesian and Thai Cuisine
JALAPENO:
- COLOUR: Green (sometimes allowed to mature to red)
- APPEARANCE: Medium sized, 5-9cm long, firm
- AVAILABILITY: All Year
- FLAVOUR: Spicy capsicum
- THE BURN: Medium- Hot. Scoville = 10,000
- BEST FOR: Seasoning, spicing up sauces, salsa, soups
HABANERO:
- COLOUR: Unripe habaneros are green but when mature can be orange, red, brown, pink or even white
- APPEARANCE: Habaneros are short and look like a small bell pepper with the air sucked out.
- AVAILABILITY: All year, best in Nov-Mar
- FLAVOUR: Hot and Spicy with a hint of citrus/tropical
- THE BURN: The deep burn, the Habanero is one of the hottest available averaging between 100,000-350,000 on the Scoville scale (some have been known to hit 600,000)
- BEST FOR: An angry sauce!
BIRDS EYE:
Alias: Thai Chilli
- COLOUR: Red when mature, but can also be yellow, purple or black
- APPEARANCE: Small and round, lots of seeds
- AVAILABILITY: All Year
- FLAVOUR: Punchy
- THE BURN: Hot!! Scoville = 50-000 to 100,000
- BEST FOR: Thai, Vietnamese and Cambodian dishes- adding heat to pasta, soups, sauces, salads and dips
BANANA CHILLI
Alias: Hungarian Yellow Wax
- COLOUR: Yellow to orange.
- APPEARANCE: Curved, comes to a point. Thick, waxy flesh
- AVAILABILITY: All Year
- FLAVOUR: Sweet and Hot, similar in heat to a Jalapeno
- THE BURN: Medium-Hot. Scoville = 5,000 – 10,000
- BEST FOR: Stuffing, soups, sauces and salads
BISHOP’S CROWN:
Alias: Christmas Bell
- COLOUR: Immature is pale green, matures to red
- APPEARANCE: Distinct wings on 3 to 4 pods
- AVAILABILITY: In height of season
- FLAVOUR: Fruity and spicy
- THE BURN: Medium- Hot. Scoville = 5,000- 30,000
- BEST FOR: Salsa, stir fries, drying or pickling
A: The hottest chilli recorded to date is the Trinidad Scorpion Butch T Pepper which recorded over 1,400,000 on the Scoville rating. They’re so hot they come with a safety warning! “Exposure to the eye or skin near the eyes when handling this pepper could cause temporary blindness. While preparing the Butch T, one should wear a chemical mask or a body suit to defend against fumes given off in the cooking process.” To give you an idea of how hot that is, the second strongest chilli in the world, the Bhut Jolokia, is being used by the Indian military as an anti-terrorist measure. Used as Chilli Grenades they choke the enemy's respiratory tract, leaving targets barely able to breathe, while their eyes, throat and skin, burn and sting. Now that’s explosive.