White Asparagus with wasabi salsa

Dishes: White Asparagus with wasabi salsa

Chef: Min Kim from The Star, Sokyo restaurant


  • 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



  1. To make the salsa, finely chop the onion, garlic (10g only) and pickled wasabi roots and then mix them together with the lemon juice and grape seed oil. Finish with a little bit of salt to season.
  2. Preheat the oven to 200°C.
  3. Place the white asparagus on a baking tray and season well with salt and black pepper and olive oil.
  4. Roast them in the oven for 6~7 mins or until al Dante.
  5. Put aside the asparagus to rest, Slice the rest of the garlic into a thin slices. Heat the oil in a large frypan over medium heat and then fry the garlic until golden brown and crispy. Season with salt.
  6. Mix the soy sauce, yuzu juice and the vinegar together to make a Yuzu soy dressing.
  7. Cut the asparagus into 3 and then stack them on top of each other.
  8. Put the wasabi salsa which you’ve made previously on top of the asparagus and then baby capers on the salsa mix.
  9. Sprinkle some garlic chip on top and then dress it well with the Yuzu soy dressing.
  10. Finish with the Micro Mache and some edible flowers to garnish.


Sokyo is a celebrated Japanese restaurant at The Star in Sydney, NSW, featuring the kitchen artistry of Chefs Min Kim and Chase Kojima. Sokyo introduces Sydney denizens to a new age of Japanese dining. Traditional Japanese dishes in bold and complex flavours characterise the menu. In the elegant surrounds of The Darling hotel, it allows you to choose-your-own-adventure through modern Japanese cuisine. The food is complemented by a wide selection of wine, sake and Japanese beer.

Poached spiced cherries

Dish: Poached spiced cherries

Chef: Josh Lansley (Sous Chef, Il Lido Restaurant, Darwin)



  • 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


  • Add all ingredients except the cherries to a thick based pan.
  • Bring to the boil and boil for about 3 – 4 mins.
  • Add the cherries to the boiling stock and remove from the heat immediately.
  • Cling film the pan ASAP ensuring minimal heat escapes.
  • Leave to cool, and serve.

The cherries are a great accompaniment to your Christmas pudding, a simple Panna cotta or even a roasted duck or your Christmas goose.


Meet The Chef

Crumbed Pork Hock

Dish:  Crumbed Pork Hock, Beetroot Relish, Salsa Verde and Baby Herb Salad

Chef: Brad Stanger (Bommie restaurant, Hamilton Island Yacht Club)

Ingredients (serves 5):


  • Smoked ham hocks – 400g
  • Ham hocks – 400g
  • Pork feet – 500g
  • Onions – 100g
  • Celery – 50g
  • Carrot – 50g
  • Pistachio – 25g
  • Parsley – 10g
  • Flour – 100g
  • Eggs – 2 whole
  • Milk – 250g
  • Panko bread crumbs – 250g

Beet Relish

  • Onions – 250g
  • Beetroot – 500g
  • Five spice – 25g
  • Red wine vinegar – 100ml
  • Brown sugar – 50g
  • Orange juice – 750ml
  • Yellow mustard seeds – 10g
  • Dried red chilli – 2
  • Coriander seed – 5g

Salsa Verde

  • Shallots – 50g
  • Gherkins – 50g
  • Capers – 50g
  • Green olives – 50g
  • Confit garlic – 30g
  • Basil – 100g
  • Parsley – 200g
  • Mint – 100g
  • Red wine vinegar – 50ml
  • Olive oil – 100ml
  • Dijon mustard – 30g



Mirepoix vegetables and sweat off.  Add to pot with all hocks and feet – bring to the boil and reduce to simmer for 6 hours. Strain off and pull off all meat.

  • Roast pistachios and chop.
  • Wash and chop parsley.
  • Mix meat, parsley and pistachios, season well.
  • Roll into cigars approx 5cm in diameter in plastic and refrigerate overnight.
  • Cut into discs approx 1 inch in width. Crumb and fry to serve.

Beet Relish

  • Brunoise onion, peel and brunoise beetroot.
  • Sauté onion and beetroot, add spices to draw out aromatics.
  • Cover with juice and vinegar and add sugar – bring to simmer and reduce to desired consistency.

Salsa Verde

  • Wash and pick herbs, add all ingredients and blend to desired consistency.

To plate:

  • Fry 5 pieces per portion.
  • Alternate layer on plate beet relish and salsa verde, add the hocks directly on top.
  • Garnish with a mixed baby herb salad, chicory leaves and shavings of raw beetroot and radish.

About the restaurant

The Bommie restaurant takes its name from the shallow, isolated and colourful reef patches found in the waters surrounding Hamilton Island. Short for the Australian Aboriginal word 'bombora', these 'bommies' provide a haven for tropical fish to feed and play, but also present a challenge to yachtsmen, who must remain vigilant to their presence.

Taking inspiration from the natural beauty of the marine environment, we present you with the Bommie restaurant. The carefully prepared local produce and individual attention to your experience aims to complement the sublime beauty surrounding you.



This week’s Q&A bulletin is different, because this week we don’t have the answers!

At Simon George & Sons we like our inspirational quotes and as we enter our second year at St Peters,  we’ve taken to heart JFK’s principle that “efforts and courage are not enough without direction and purpose”. So with these wise words in mind, we’re asking for your feedback and ideas on how we can deliver more of what you want and need in 2012. To have your say and answer 10 quick feedback questions, please click here.


For our final bulletin of 2011, we thought we would share with you our vision and purpose for the coming year. While most resolutions will be abandoned before the sun rises on New Year’s day, this is one that you can count on in 20-12.




At SG&S, we believe that knowledge is power and in 2011 we launched a number of communication initiatives that placed our clients at the forefront of produce trends. In 2012, we will refine these initiatives and ensure they not only continue to inspire you with the season’s best but get you the best bang for your buck.

  • WEEKLY Q&A PRODUCE BULLETIN (Q&A): Each week we send out a bulletin on the latest products or services to watch out for. In 2012, these will feature exclusive and relevant content from suppliers, chefs and critics
  • MARKET MUSE (SG&S Blog): The SG&S blog currently hosts our weekly produce bulletins, market updates, company profile, team bios and seasonal calendar. In 2012, we will be updating the format and including an industry page which will profile various chefs, their food philosophies and their latest creations using seasonal produce
  • @SGSSyd Twitter Feed:  The SG&S twitter feed launched mid last year as a means for SG&S to become part of the worldwide foodie conversation. In the New Year we will be continuing to expand our twitter network, answer produce related questions and keep our followers up to date on the latest news from growers, chef’s and the markets
  • SYDNEY MARKET TOURS: SG&S will continue to offer guided tours of the Sydney Produce & Growers markets. Hosted by Simon George & Sons’ Director, Damian George, these tours offer us the opportunity to learn about your preferences and share tricks of the trade learnt over 35 years in the industry.



In 2011 SG&S supported a number of industry events. In 2012, we are looking to go that step further and actively involve ourselves in broader industry initiatives that help develop and grow the Sydney foodie culture.



To stay relevant in an ever evolving industry Simon George & Sons is continually adapting our business and improving our service. In 2012, we will continue to implement innovations that offer our clients greater reliability, convenience and cost-efficiency.

  • Online Ordering: This year SG&S invested in an online ordering facility that is efficient, user friendly and ultimately cost-effective for our clients. Orders are submitted via a secure page on our website where clients can access past order history, new orders and pricing at their convenience
  • SG&S FLEET: SG&S recently upgraded our fleet of refrigerated trucks and vans.  Custom built, the vehicles cutting-edge design enables us to deliver fresh produce safely and reliably every time. A state of the art tracking system also allows us to provide instant feedback on the location of deliveries, monitor potential delays and streamline delivery routes to better serve our clients

Thank you for taking the time to provide us with your feedback. We appreciate your support and look forward to working with you in 2012. Keep an eye out for the first bulletin of the New Year on January 26th. Until then we wish you all the best from the team at Simon George & Sons

To enquire or place an order please call (02) 9519 1411 or email us at orders-stpeters@simongeorge.com.au

For our Xmas trading hours please click here