BUYER'S GUIDE: 22/11/11 - 28/11/11
As your eyes at the markets, here’s this week’s seasonal update from our buyers:
BEST BUYS:
FRUIT:
Red delicious apples - small (NSW)
Cavendish Bananas (QLD)
Honeydew Melon (QLD)
Mango (NT)
Nectarine (NSW)
VEGETABLES:
Green Bean (QLD)
New Season: Lebanese Cucumber (NSW)
Iceberg Lettuce (NSW)
Pontiac Potato (NSW)
New Season: Red Cherry Tomatoes (NSW)
SOMETHING DIFFERENT:
Assorted Micro-herbs (VIC)
Blackberries (NSW)
Cherries (NSW- Ronn's)
Chestnuts (VIC)
Dragon Fruit (QLD)
Edible Flowers (VIC)
Lychees (QLD)
New Season: Heirloom Tomatoes (NSW)
Popcorn Sprouts (VIC)
Rambutan (QLD)
SORRY NOT THIS WEEK:
SHORT SUPPLY:
Green Cooking Papaya
Lotus Root
NOT AVAILABLE:
Gold Kiwifruit
Winter Melon
BUYER'S GUIDE - 15/11/11-21/11/11
As your eyes at the markets, here's this week's seasonal update from our buyers:
BEST BUYS:
FRUIT:
Cavendish Bananas (QLD)
Cherries (NSW)
Mango (NT)
Peach (NSW)
Blueberries (QLD)
VEGETABLES:
Broccolini (VIC)
Red Capsicum (QLD)
Eggplant (QLD)
Rhubarb (NSW)
Yellow Squash (QLD)
SOMETHING DIFFERENT:
Dragon Fruit
Green mangoes
Habanero Chillies
Hawaiian Sweet Potato
Micro Herbs
Plums
Rambutan
SORRY NOT THIS WEEK:
SHORT SUPPLY:
Small Granny Smith apples
Lotus Root
Purple Basil
NOT AVAILABLE:
Borlotti Beans
Yellow Zucchini
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.
THE PITS
Q: Where does our Stonefruit come from?
The Australian stone fruit season is underway with early season peaches, nectarines and cherries now available.
Drupes (stone fruits) are fleshy fruits whose seed is encased in a stone at its centre- peaches, nectarines, cherries, plums, apricots (and almonds) all belong to this family. Stone fruit can be broken down into; clingstone, freestone or semi-cling fruits. It is difficult to tell from the appearance of the fruit whether it’s a clinger or a free spirit, so ask your supplier to confirm which they have in stock.
Clingstone:
Stone clings to the fruit at all stages of maturity and needs to be pried off. Good eating but more time consuming to prepare. Best for: jams, jellies, sauces, purees.
Freestone (Slipstone):
Flesh separates easily from the stone allowing for attractive slices to be produced. Freestone are the most popular varieties. Best for: any dish where the appearance of the fruit is important
Semi-cling:
A hybrid of clingstone and freestone, the stone separates from the pit when fully ripe. Tend to be smaller than freestone. Best for: everything, good all-rounder
Peaches and nectarines are the first stone fruits to hit the markets in summer, so here’s the low down on the much loved Persian Apple and its shaved fraternal twin.
Despite the rather common belief that the nectarine is a cross between a peach and a plum, peaches and nectarines are actually the same species. A nectarine is really just a peach whose recessive gene came up trumps in the DNA lottery.
As there are a vast number of peach and nectarine varieties produced in Australia (often with a very short season), it is common practice to group them by the colour of their flesh (i.e. yellow or white) rather than listing the individual variety.
PEACHES:
Yellow flesh:
Most popular varieties in Australia, yellow flesh are usually the first peaches on the market. Tangy and tasty. Availability: September – March
White Flesh:
Season starts slightly later than yellow flesh varieties, though there is an early variety available in October. With less sub-acid varieties, these tend to be a juicy, sweet alternative. Availability: October- March
NECTARINES:
Yellow Flesh:
These have always been more common, though recently white flesh have closed the gap. A mix of sweet and light acid flavours. Availability: November – March
White Flesh:
Hold the acid, these are sweet and fragrant. Availability: November to March
To get the juices flowing, here are some tasty stone fruit recipes from entrée to dessert:
Peach Chicken, lemon rice pilaf:
A: Approximately 100,000 tonnes of summer stonefruit is produced between October and April each year, by over 1200 growers. Early season produce comes from sub-tropical QLD (20% of total production), northern WA and NSW. This is then followed by crops from mid to southern NSW, parts of VIC (Swan Hill) and the Riverland of SA. Fruit from the cooler climates is last to market. Renmark, Swan Hill and the Goulburn Valley (Shepparton and Cobram) represent more than 50% of Australia’s summer stonefruit production, while Tasmania produces all the Australian-grown apricots harvested in mid January to February. Source: Summerfruit Australia
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.
TRUE LOCAL
Q: With the urban sprawl of Sydney, do we have truly local produce available?
The Crave, Sydney International Food Festival is well and truly underway with Sydneysiders (and travelling foodies) basking in the glow of World Class chefs and the latest food trends. Despite its international focus, the festival keeps some things close to home. The 100 mile meal challenge, is a series of events that throw down the gauntlet to Sydney chefs, challenging them to host an event where their menu is made up entirely of locally grown produce. There are over twenty 100 mile meal events being held this year, with sustainability champion Jared Ingersoll from Cotton Duck going so far as to host a 10 mile waddle.
Outside of the Crave Festival, Sydney chefs are increasingly requesting local produce; actively embracing the market culture and the benefits of using seasonal ingredients with low food miles. A prime example is the redesign of Café Opera at the Intercontinental Hotel, where Executive Head Chef Tamas Pamer and Executive Sous Chef Julien Pouteau took on the challenge of using seasonal, locally produced ingredients in their signature buffet.
Simon George & Sons works closely with Sydney producers and has a strong offering of local produce this Spring, much of which is grown within 50 miles of Sydney, never mind 100! To prepare your palate for the 100 Mile Meals series, here is a snapshot of some of our best produce from close to home:
SOMETHING DIFFERENT
Exotic Mushrooms- Oyster (white, pink, yellow), Nameko, Enoki, Gold Enoki, Porcini, Shimeji, Shitake, Swiss Brown, Woodear
Heirloom Carrots- Purple, White, Yellow
Carrots- Golfball, Dutch
Beetroot- Standard, Baby Beetroot, Baby Goldne Beetroot
Edible Flowers- Season about to start
Asian Veges- Most ranges
Zucchini Flowers
PANTRY STAPLES
Tomatoes- Truss, Cherry Truss, Roma
Hydroponic Lettuce- Baby Cos
Lettuce- Cos, Iceberg
Garden Vegetables- Shallots, Spring Onions, Radish etc
Herbs- Basil, Rosemary, Parsley, Thyme etc
Sprouts and Shoots- Bean Sprouts
Cucumber- Telegraph, Lebanese
Cabbage
Cauliflower
Silverbeet
English Spinach
Strawberries
Chicory/Witlof
Rhubarb
Lemons
Eggs
Get into the spirit of 100 Mile Meals with your own local produce menu. Contact Simon George & Sons for more information on this season’s best local produce.
A: Yes. Greater Sydney produces 7% of the state’s total agriculture and 12% of its total vegetables. The Sydney region overall produces 90% of the fresh Asian vegetables consumed in the state and 80% of its fresh mushrooms (Ecos Magazine). In 05/06, the Hawkesbury produced $61 million worth of veges, fruit and eggs, Penrith $32 million, Liverpool 19million, Camden $17milion and Campbelltown $3.4 million (Metropolitan Plan for Sydney 2036). Now that’s true local.
HOW DO YOU LIKE THEM APPLES?
Q: How is it possible to have apples readily available for most of the year?
Far from being a ‘forbidden fruit’ there are 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 overview of the top varieties and what they’re good for.
Pink Lady™ (Cripps Pink): Crisp, fine sweet flesh.
Best for: Cooking(salads, sauces and pies) due to the high sugar content
Background: Cross between Golden Delicious and Lady Williams. To be sold as Pink Lady™ it must meet quality standards set out by the Dept of Agriculture and Food, WA.
Granny Smith: Crisp tart, tangy flavour that gets sweeter as it matures
Best for: Baking, freezing, salads, sauces and pies.
Background: An Australian native discovered in 1868 by “Granny” Anne Smith of Ryde, NSW. One parent is believed to be the French crab apple.
Royal Gala: Juicy and aromatic- slightly sweeter than Delicious apples
Best for: Sauces but is also tasty fresh and in salads
Background: Royal Gala and Gala originated in NZ in the 1930s as a cross between Kidd’s Orange Red and Golden Delicious.
Jonathan: Tangy (mixture of sweet and acid)
Best for: Snacking (early season only) and all purpose cooking
Background: Old fashioned eating variety from the US
Golden Delicious: Sweet and rich
Best for: Eating fresh and baking
Background: Originated in 1912 in West Virginia, USA.
Red Delicious: Refreshing mild sweetness
Best for: Salads and desserts
Background: Originated in Iowa, USA in the early 1870’s
Jonagold: Sweet and juicy
Best for: Cooking- hot or cold dishes.
Background: Originated in New York State in 1968 as a cross between Jonathan and Golden Delicious.
Fuji: Crisp and juicy with sweet honey tones
Best for: Eating fresh, baking and stewing
Background: Fuji originated in Japan where it is a major variety.
Braeburn: Sharp, sweet and juicy
Best for: Desserts and cooking (baking, sauces and salads)
Background: Originated in NZ in the 1950s and is now hugely popular worldwide, thought to be a cross between a Lady Hamilton and Granny Smith.
Sundowner ™ (Cripps Red): Sweet and distinctive
Best for: Eating fresh, also good for baking as it keeps its shape
Background: Cripps Red (sold as Sundowner™) is related to Pink Lady™ and is a cross between Golden Delicious and Lady Williams. Originated in WA.
Seasonal Calendar:
Picking Time 
Available in Store
Source: Aussie Apples
A: Controlled atmosphere storage enables apple growers to store their fruit for long periods without deterioration in freshness and flavour. Much the same as cold storage (i.e. regulated temperature and humidity) controlled atmosphere storage slows the ripening process even further by reducing oxygen and increasing carbon dioxide levels in the air. Early forms of this were used by the Romans who used limestone caves (with high Carbon Dioxide levels) in France to the same effect.
LOST IN TRANSLATION
Q: Peter Piper picked a peck of ‘mangoed’ peppers?
The influence of Asian ingredients and cooking methods has brought an exciting complexity to Australian Cuisine. To prevent these unique flavours getting lost in translation, it is important to learn how to recognise and prepare the varieties of Asian inspired produce increasingly available at the markets.
The green mango is a delicacy in Asia and serves as an example of how an exotic fruit can have varieties that look very similar but have strikingly different uses and flavours. Green eating mangoes can be grated fresh in salads, salted and dried, sliced in vinegar or fish sauces or eaten as a fruit.
Green Mangoes come in two categories: immature and mature. ‘Immature’ green mangoes are picked early and never ripen or become sweet. The skin, flesh and soft stone are all edible and are often used in pickles or chutneys. In contrast, the ‘mature’ green mango is allowed to fully ripen on the tree. The skin thickens and becomes inedible, the flesh becomes firm and the stone develops a hard shell. When mature the flavour and texture is similar to a crisp, tart green apple.
Here is a snapshot of some of the Green Mango varieties available in Australia:
Keow Savoey (Thailand)
Traits: oblong, dark green fruit. Green when ripe with semi-translucent pulp
Use: Considered the best green eating variety in Thailand. Used in salads, curries and chutneys because of its sweet-sour taste and firm texture.
Nam Doc Mai (Thailand)
Traits: almond shaped fruit with white green skin, develops a pink blush when exposed to sun. Green fruit is about ¾ of the size of the ripe fruit
Use: Generally not eaten green in Thailand, Nam Doc Mai in Australia is sold as a mature green or ripe fruit. At its best when the skin takes on a whitish green hue, it has a mild sweet taste, though it can be quite sour when green
Falan (Thailand)
Traits: green, oblong shape fruit with no blush
Use: milder flavour than Keow Savoey and is generally eaten sliced in vinegar or fish sauces
Xoai Tuong- Elephant Mango (Vietnam)
Traits: Oblong shaped. When eaten green, the pulp is crisp with low fibre and is covered with a medium-thick green skin without any blush
Use: The fruit has a strong, sour flavour and is the most popular green eating variety in Vietnam
Raed (Thailand):
Traits: Oblong with a small pointed knob, the ripe fruit and flesh are light yellow
Use: Dual-purpose variety, being eaten green or ripe as a fruit. Rad has a slight sour flavour when eaten green and is very sweet as a ripe fruit
A: When mangoes were first brought from Asia to the American colonies in the 17th Century the lack of refrigeration meant they had to be pickled to survive the journey. Over time, other pickled fruits (especially capsicum) became known as ‘mangoes’. This was so widespread, that by the 18th century the word mango started to be used as a verb meaning ‘to pickle’.
MARKET TOURS
Q: Where does the fresh fruit and vegetable in Sydney come from?
There is no better way to get inspired by fresh produce, than to brave the early morning hustle and bustle of Sydney Markets with an experienced buyer as your guide. With an estimated 2.5 million tonnes of fresh fruit and vegetables sold through Sydney Produce Market and Sydney Growers Market annually, knowing the who, what, where and why of the markets, is the key to serving up quality produce all year round.
After more than 35 years navigating produce markets around Australia, Simon George & Sons Director, Damian George is a more than qualified host. Damian’s broad product knowledge and relationships with the wholesalers, makes for a morning packed full of information, banter and fresh flavours.
The Market Tour kicks off at the largest Flower market in Australia before moving on to the functional mayhem of the Produce and Growers Markets. Here you get to see first hand the vast range of produce on display and learn the characteristics that buyers look for in their stock. These unique insights can successfully give you the edge on the competition, whether it be a reminder that purple carrots exist or what not to buy that week. To complete the experience, the tour wraps up at Scala Café, where a good breakfast and a hot coffee sets the perfect tone for the day ahead.
A: The Sydney Markets are the main source for the fruit and vegetables in supermarkets, restaurants, greengrocers, exporters and food processors in Sydney. Approximately 120 Wholesalers, 394 Produce Growers, 172 Flower Growers-Sellers and over 160 supporting businesses are located on site at Flemington. The combined sales from the Produce and Growers markets reach an impressive $3 billion annually.
BATTLE OF THE SEXES
Q: What makes a good Zucchini Flower?
Zucchini Flowers are a delicacy all over the world. In fact in Mexican cooking, the flower is often preferred over the fruit. Many people aren’t aware however, that not only is the zucchini technically a fruit, but the much loved zucchini flower has a sex, with both male and female flowers available in Australia.
The female flowers are distinguishable as the golden blossom is on the end of the baby zucchini itself. These are perfect for dishes where both the fruit and the flower are to be used. A perfect example is this Gourmet Traveller recipe for Zucchini Flower, mint and pecorino penne. http://gourmettraveller.com.au/zucchini-flower-mint-and-pecorino-penne.htm
Male flowers grow on the stem of the zucchini plant and are slightly smaller. They are ideal for dishes where the Zucchini Flower is the hero and the fruit is not required. Not only are they more economical than their female counterparts, but the long stems make preparation and cooking without damaging the delicate bloom much easier.
A: Choose flowers that are firm at the tip, not wilted, with petals slightly open. If you intend to stuff the flower it is easier to buy the flower more open, however it is crucial to use them promptly as they perish quickly.