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
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.
MAKE FRIENDS WITH SALAD
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)
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)
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.
FINE SWISS CHARD:
At it’s peak over the next two months, the fine chard mix is delicious, colourful and fresh.
SNOW PEA TENDRILS:
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
ARUGULA ROCKET:
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.
EASY AS PIE
Q: Just how packed does Sydney get in Summer?
The weather is warming up, the stone fruits are coming and it’s all hands are on deck for the summer rush. Simon George & Sons is doing our bit to help you come out the other side relatively unscathed, by offering an innovative online ordering service that will save you time, energy and money.
The Simon George & Sons e-Ordering system has been specially designed to make restocking the pantry quick and painless. We know that less time spent doing admin means more time taking care of business, so instead of phoning through an order line by line or firing up the old fax machine, you can now electronically submit your order via a secure section of the Simon George & Sons website.
Here are the advantages of e-Ordering at a glance:
SECURE:
Access your private online account using a unique username and password
FAST:
Save a standard order of your basic items and your next order will be half finished before you’ve even started. Why start from scratch every time?!
PRECISE:
Include specific delivery instructions and individual product requirements i.e. ripe only on your order. These can be saved as default requirements for future orders
SIMPLE:
Customise your shopping list by hiding products you don’t want or need
FLEXIBLE:
Send a new order or update an existing order in minutes. e-Orders received before 1am will be processed for delivery that day.
CONVENIENT:
Access your order history at any time of the day or night
To find out how to make the most of the Simon George & Sons e-ordering facility this summer, speak to your Account Manager or call us on 9514 1411.
A: On top of the 4.5 million + people who are lucky enough to live here, Sydney accommodates 7 million domestic tourists and 2.7 million international visitors every year. On a typical Sydney summer’s day, 26,000 hotel rooms are occupied, 90,000 people catch a ferry, 40,000 people bake on Bondi... and guess what... they’ve all got to eat. BANG!