Q: What makes a salad, a salad? 

Simon George & Sons knows how to make friends with salad. Our new range of ‘fine’ salad mixes from Victorian supplier, Hussey & Co offer chefs a convenient salad base that is tender, colourful and packed full of flavour. The finer leaves make it possible to deliver a salad with the full complement of flavours and a gourmet look, no matter how small the serving.

FINE ASIAN MIX: (Mizuna, Mibuna, Tatsoi)

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The Asian Mix is a fantastic staple for the kitchen. The Japanese leaves deliver mild mustard, peppery flavours while the Tatsoi adds a creamy texture. Many chefs customize this mix by tossing through various hydroponics.

FINE MESCLUN MIX: (Red and Green lettuce lines, little mustard and curly leaves)

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At only 5 or 6 cm, the leaves in this mix enable you to offer a full salad experience in one handful. With up to 16 varieties this mix is a flavour hit.


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At it’s peak over the next two months, the fine chard mix is delicious, colourful and fresh.


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These tendrils have a stunningly delicate appearance and a lovely crunchy texture. Boasting a subtle pea flavour, they can be used in either a salad mix or to dress a dish


Tulira Jett Photography

While many chefs opt for the stronger heat of Wild Rocket, Arugula is fast gaining popularity with those seeking a milder pepper hit, tender leaves and a softer look on the plate

According to history, it’s the dressing. The word ‘salad’ originally derived from the Latin ‘salata’ or salted things, which refers to the practice of eating raw vegetables dressed with salt, oil and/or vinegar.


Q: What is the best way to store fresh wasabi?

A popular accompaniment to Japanese cuisine, Wasabi (Japanese horseradish) packs a punch similar to a very hot mustard. While hot enough to separate the boys from the men, wasabi doesn’t coat the tongue, so even after a good dose you won’t lose the more subtle flavours of the dish.

Notoriously difficult to grow, Wasabi hasn’t always been well represented in Australia. So it is no surprise that when Tasmanian producer Shima Wasabi won the ‘From the Earth’ category at the 2011 delicious Produce Awards, iconic chef Cheong Liew was quoted as saying “at last we have the real thing for our sashimi”.

Based in Northern Tasmania, Shima Wasabi uses a hydroponic system that mimics the Japanese water farming process, giving chefs year round access to authentic, top quality wasabi stems, leaves and stalks.

Stephen Welsh from Shima Wasabi says that preparation is key to getting an intense paste from the stems, “when you grate wasabi a complex chemical reaction takes place. If you don’t get the texture right, you don’t get that wonderful wasabi flavour”. His tips:

  •  grate fresh to serve
  •  use a traditional sharkskin or wooden board that allows you to grate very finely
  •  mix the paste on the board as you grate
  •  when you have the desired amount let it sit for 2-3 minutes prior to serving- this is crucial as it allows the full chemical reaction to take place

Not to be left out, the glossy green leaves and leaf stalks of fresh wasabi can be used to bring a milder, crunchy wasabi hit to seafood dishes and salads.

A: While grated wasabi is past its best in less than an hour, unused wasabi stems can be kept for up to three weeks if stored properly. Wrap the stem in paper towel and put in an airtight bag or container. Replace the paper towel every few days. The leaves and leaf stalks can be stored in a sealed container in the refrigerator for up to two weeks.