Showing posts with label localvore. Show all posts
Showing posts with label localvore. Show all posts
Saturday, 28 May 2011
Wednesday, 18 May 2011
SOLE for the soul
or:
There's more to eating locally than you think.
I'm here in Greece. Specifically in Mykonos. More specifically in Psarou Beach.
Psarou Beach looks like this:
Chicken souvlaki, on home-made pita, with kale and garlic, and beans in tomato sauce.
Greek salad, with all the ingredeints, including the fetta AND the oregano that adorns it, from the farm. The sparking mineral water is from a small supplier in Athens.
local octopodi, pickled in their olive oil, with bread from a bakery in Mykonos town, and beer from Athen's first (and currently, only) microbrewery.
And as I sat there, yesterday, soaking up the sun that is as heavy and thick as honey, I saw at least half-a-dozen tourist walk in and order cheeseburgers and fries.
Or eschew the food, in favour of a sushi platter and Stella Artois at N'assos.
This isn't a post designed to tug at the heart-strings. NONE of the family would want that.
But next time you holiday. Whether it be on Mykonos, or Crete, or Ibiza or Bali or Maldives, or Portsea, just take a moment to think about where your tourist dollars (or euros) are actually going. WHO they're helping, who they're harming and what kharma you're wracking up along with those holiday calories. Sometimes a child's access to affordable and appropriate health care depends on your choice of lunch.
There's more to eating locally than you think.
I'm here in Greece. Specifically in Mykonos. More specifically in Psarou Beach.
Psarou Beach looks like this:
Which is what most people think Greece and its Islands look like. And it does. I know this, I took the bloody photo. But this isn't all.
Greece is a bloody hard, rocky, barren, goddamn difficult palce to eek out a living. Moreso now with the oft-reported and usually over-hyped "Greek-led second wave GFC"
Behind the glam and the night life and the minor celebs and the dancing all night and the naked lovelies adorning the beaces, is the harsh, sun baked reality of Greece.
Quite literally like this:
All that grey 'stuff' behind the azure-blue-and-white Cycladic architecture is where the locals ply their farming trades. And it's bare, sun-baked rock.
So. to Cavo Psarou.
It's owned by friends of mine, I will admit that up and foremost. Cos and Petroula have run the family-owned resto since 1993. It's been in Petroula's family since the 50's.
Cos and Pet have a severely physically disabled son, and the only access they can get to appropriate and reasonable health care for him, is in Athens.
So every Tuesday morning, Petroula and her son fly to Athens for 4 days a week, for him to get therapy. It's difficult, and it's costly.
Costas and their daughter stay and run the restaurant. And every day, they watch ships and planes fly in crates of caviar and sushi for the endless appetites of those frequenting more "known" venues.
Petroula hasn't the faintest idea what sushi is. She learnt to cook as a child, and then started working in the kitchen of Cavo when she was 15. Her food, and that of the restaruant reflects all that is SOLE. Apart from the very basics of flour, sugar, salt and a few other 'bits', every single thing you eat at Cavo is grown on the family farm at Drafilki. The lamb, goat, most of the beef, the vegetables, the olives, the olive oil, the oregano, the beans, the sweet baby zuccini's. The whole freaking lot.
And it's all grown without pesticides, because they just can't afford them. Like farmers in PNG, 'organic' is a term that is unknown amongst locals here.. it's just food.. As Mani says "why you put chemicals on things that just grow?'
And they reap all of the above out of the rocky, thankless soil of the hinterland of Mykonos, far away from the wanker-azzi oonce-ooncing down on the sunlounges, hoping for a glimpse of Adnan Khashoggi's grandaughter.
They serve:
And as I sat there, yesterday, soaking up the sun that is as heavy and thick as honey, I saw at least half-a-dozen tourist walk in and order cheeseburgers and fries.
Or eschew the food, in favour of a sushi platter and Stella Artois at N'assos.
This isn't a post designed to tug at the heart-strings. NONE of the family would want that.
But next time you holiday. Whether it be on Mykonos, or Crete, or Ibiza or Bali or Maldives, or Portsea, just take a moment to think about where your tourist dollars (or euros) are actually going. WHO they're helping, who they're harming and what kharma you're wracking up along with those holiday calories. Sometimes a child's access to affordable and appropriate health care depends on your choice of lunch.
Thursday, 5 May 2011
SOLE is a bit like dust bunnies
it's everywhere, even when you think it's not. You just have to look, let it catch your consciousness out of the corner of your eye, just like a dust bunny.
So here I am in Weston, Bath. West Country, where everything sounds like it ends with a R.. as an an ARRRRRRRR,
Cider (pronounced Soida, by most people), here, is saiderrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr.
So, like dust bunnies, you just have to glance sideways, and you'll catch a glimpse of something sustainable, organic, local and/or ethical.
like the GL cafe:
Then there's the Weston Fruit Emporium, which doesn't appear to have a web address, but not only tells you where its fruit is from (Somerset pears, Winchester pumpkins), but will also tell you the farm from which some of its produce is sourced!
However, I did, I must confess, make a purchase at Sainsbury's, and that was of my most beloved chockie bars.
So here I am in Weston, Bath. West Country, where everything sounds like it ends with a R.. as an an ARRRRRRRR,
So, like dust bunnies, you just have to glance sideways, and you'll catch a glimpse of something sustainable, organic, local and/or ethical.
like the GL cafe:
Green lunches fuels Bath’s workforce with fresh, healthy and delicious food – delivered straight to the workplace.
Since Green Lunches was established in 2007, we’ve gone from strength to strength. Our customers appreciate the care that goes into our daily lunch preparation – it’s all done in our local premises, which have been approved by the local Environmental Health experts.
If you already enjoy Green Lunches at work, we want to thank you for your custom – and encourage you to spread the word to your working friends. And if you haven’t already signed-up, please do – we really will brighten-up your lunchtimes!
As a local success story, we’re proud of our products and how our business has grown so far. We aim to source our ingredients locally, to establish fair, ethical relationships with our suppliers, to minimise our carbon footprint and to re-use and recycle wherever possible.
At Green Lunches we even have a fledgling ‘Corporate Social Responsibility’ policy, and the beginnings of a strategic business plan. So if you’re interested in partnering with or joining our company, just ask and we’ll show you ours if you show us yours…
Then there's the Weston Fruit Emporium, which doesn't appear to have a web address, but not only tells you where its fruit is from (Somerset pears, Winchester pumpkins), but will also tell you the farm from which some of its produce is sourced!
The bakery sourced a lot of its goodies locally, the pub stocked local cider.. I could be in foodie SOLE-varna!
Even in 'town' (Bath), there are street-side vendors spruiking local and seasonal wares.
Having been living in PNG for the past wee while, I just can't get enough of the cool climate fruits like apples and pears.
Now the above stall, with its rich tapestry of local and seasonal fruits, is RIGHT across the way from something called a 'Sainsbury'. For those not in the know, it's not like anything you get in OZ, or even, in my experience, in the States. It's like a 7/11 with booze.
It was selling, this day, pre-cut pineapple, pre-cut watermelon, pre-fab sambos, pre-mixed drinks and a mightly selection of crisps.
Erm, colour me arrogant, but pineapple? pre-cut pineapple? In Bath?
Dude, I am SO not going there after living in Lae. I mean, with this stall across the way, selling local and seasonal pears for a fraction of the price of Sainsbury's pre-fab crap, WHY WOULD YOU BOTHER?
However, I did, I must confess, make a purchase at Sainsbury's, and that was of my most beloved chockie bars.
Those who have known me since I last lived in the UK have heard me bang on ad nauseum as to how chocolate bars in the UK are the best in the world ('cepting the Aussie Chokito).
Detractors, may I present to you:
Now, all I have to do is find a Lion Bar, and I am set like jelly!!
Wednesday, 18 November 2009
pit-pit
One of the things I wanted to do while I was up here in PNG, was learn about the local food. PNG, and Lae is blessed with an abundance of tropical fruits and veggies that we just can't get in Melbourne. For example, I have tried paw paw at home, and found it really rather nasty. But up here, fresh off the tree, with a squeeze of lemon juice...
Heaven.
PNG is a foodie/localvore's wet dream. All the produce sold at the local market is from the area... and I mean, within a couple of hours' WALK. No pesticides are used (too expensive) and the suppliers are the local villages, so the money you spend stays in the local community.
You can go to the supermarkets and get apples or pears, or watermelon wrapped in plastic, but why would you??
I also wanted to find out about local dishes, and on the way home from Madang this weekend, we stopped at a road side stall to buy what I thought was lemon grass.
It turned out to be something called pit-pit, and at K2.00 (AUD $0.75) I thought that I'd give it a red hot go, and get our haus mari to teach me to cook it.
pit-pit is the edible stalk of a wild cane that grows rampantly up here. It looks like lemongrass on steroids. And I was reliably informed that to cook pit pit, you need coconut. Not kulau, young coconut, but "dry" coconut.
And to get to the meat of the dry coconut, I was going to need some tools.
A panga, or a mean-arse freaking HUGE bush knife. And a coconut scraper.
You can buy electric coconut scrapers up here, for about K300.00, but for the amount of times that I will be using it, a K4.00 worked just fine.
It's bloody hard work, though, and took about half an hour to scrape the meat from a single coconut.
you peel the outer leaves from the pit pit, and expose the "meat", which can only be described as like a white bullrush.
Boil the pit pits in water and salt, for about 20 minutes. Add sliced "strong banana" if you care to.
While the pit pit is cooking, add about 1/2 a cup of water to your scraped coconut and wring the cream out of it. Discard the coconut pulp.
Drain the cooking water from the pit-pit/banana and return to pot. Add the coconut milk, a sliced chili, 1/4 of a brown onion finely chopped, a knob of fresh grated ginger and bring back to the boil. Simmer for a further 10 minutes.
The banana takes on the texture of a cooked potato and the pit-pit absorbed a lot of the coconut water. It's amazingly tasty and must be super low-GI, as we weren't hungry again for hours.
Heaven.
PNG is a foodie/localvore's wet dream. All the produce sold at the local market is from the area... and I mean, within a couple of hours' WALK. No pesticides are used (too expensive) and the suppliers are the local villages, so the money you spend stays in the local community.
You can go to the supermarkets and get apples or pears, or watermelon wrapped in plastic, but why would you??
I also wanted to find out about local dishes, and on the way home from Madang this weekend, we stopped at a road side stall to buy what I thought was lemon grass.
It turned out to be something called pit-pit, and at K2.00 (AUD $0.75) I thought that I'd give it a red hot go, and get our haus mari to teach me to cook it.
pit-pit is the edible stalk of a wild cane that grows rampantly up here. It looks like lemongrass on steroids. And I was reliably informed that to cook pit pit, you need coconut. Not kulau, young coconut, but "dry" coconut.
And to get to the meat of the dry coconut, I was going to need some tools.
A panga, or a mean-arse freaking HUGE bush knife. And a coconut scraper.
You can buy electric coconut scrapers up here, for about K300.00, but for the amount of times that I will be using it, a K4.00 worked just fine.
It's bloody hard work, though, and took about half an hour to scrape the meat from a single coconut.
you peel the outer leaves from the pit pit, and expose the "meat", which can only be described as like a white bullrush.
Boil the pit pits in water and salt, for about 20 minutes. Add sliced "strong banana" if you care to.
While the pit pit is cooking, add about 1/2 a cup of water to your scraped coconut and wring the cream out of it. Discard the coconut pulp.
Drain the cooking water from the pit-pit/banana and return to pot. Add the coconut milk, a sliced chili, 1/4 of a brown onion finely chopped, a knob of fresh grated ginger and bring back to the boil. Simmer for a further 10 minutes.
The banana takes on the texture of a cooked potato and the pit-pit absorbed a lot of the coconut water. It's amazingly tasty and must be super low-GI, as we weren't hungry again for hours.
Saturday, 2 May 2009
SOLE v Aldi.
So, this fine and frosty morning, Furry and I set off, as I have Twittered about, to our local Aldi, to see just how SOLE we could buy. As we were on the way I was mentally composing this post, musing to myself on what sort of acronyms I could come up with, pretty much prepared to call ALDI all sorts of nasty things.
I was getting in touch with my inner pre-schooler, mulling over whether to use "Aldi is a lying poopie-breath" or "Aldi sux big fat jobbies" as a title, when we walked in, and the first thing I was met with was Aldi's range of organic, fair trade tea.
Yes, I know, you just did a double take, didn't you? It's not that acid you dropped at Uni in 1982 finally metabolising, you read that right.
And if that didn't tilt your world along the "most unlikely words ever to be heard in the same sentence" axis, guess what? The tea is $2.19 for 50 bags.
You can find the range of teas (green and black) right next door to their organic honey. Produced on Kangaroo Island, honey with honey made by the world’s only remaining pure strain of the Ligurian honeybee.
Do you need time to remember that this post is about Aldi, and re-read that paragraph again?
Oh, and the honey is 500g for $5.49
I bought some organic yoghurt ($2.99 for 500g) and some non-organic but awesome looking muesli, as well as sundry other household items.
Is it SOLE?
Sustainable? I didn't see much evidence of supporting sustainable producers.
Organic? Well, far be it from me to believe labeling, calling something "organic" does not make it so, but a quick check on their web site does indeed prove that their organic range is NASSA certified. So yes, it is most definitely Organic.
Local. Their corn is from Thailand, their dry biscuit range made in Denmark from Danish and Imported ingredients and their soy is a product on Indonesia. HOWEVER, a quick tour of their web site shows that 100% of their meat, 97% dairy and 95% of their fruit and veg are Australian sourced. I imagine pretty much the same percentages as Slaveways et al. Like all grocers, the key to shopping local is caveat emptor, READ THE LABELS, and you'll be fine.
Ethical? Now here's where I was prepared to really get stuck into Aldi, I mean ANY large chain spewpermarket being ETHICAL?? Clearly I have been inhaling too many organic lentils, but I hate to tell you.
Aldi is.
Aldi is the first and only supermarket to introduce a national pricing policy, something consumers have been calling for Safeway/Coles to do for years. Adli's policy is "all people, wherever they live, should have the opportunity to buy everyday groceries of the highest quality at the lowest possible price."
That said, Aldi has also been awarded an ecoBIZ accreditation by the Queensland Government for its environmental policy, which included planting only local, native, drought tolerant plants at Aldi stores.
Oh, and they stock certified organic and certified fair-trade coffee. At. Aldi.
So, in these tight and uncertain times, it is still possible to shop as SOLE-ly as possible AND save some $$$, and while I will I still can prove that buying fruit from out local farm gate and local meat from the butcher is still the cheapest way to shop, Aldi, much to my suprise, now has a place in my weekly shopping ritual
I was getting in touch with my inner pre-schooler, mulling over whether to use "Aldi is a lying poopie-breath" or "Aldi sux big fat jobbies" as a title, when we walked in, and the first thing I was met with was Aldi's range of organic, fair trade tea.
Yes, I know, you just did a double take, didn't you? It's not that acid you dropped at Uni in 1982 finally metabolising, you read that right.
And if that didn't tilt your world along the "most unlikely words ever to be heard in the same sentence" axis, guess what? The tea is $2.19 for 50 bags.
You can find the range of teas (green and black) right next door to their organic honey. Produced on Kangaroo Island, honey with honey made by the world’s only remaining pure strain of the Ligurian honeybee.
Do you need time to remember that this post is about Aldi, and re-read that paragraph again?
Oh, and the honey is 500g for $5.49
I bought some organic yoghurt ($2.99 for 500g) and some non-organic but awesome looking muesli, as well as sundry other household items.
Is it SOLE?
Sustainable? I didn't see much evidence of supporting sustainable producers.
Organic? Well, far be it from me to believe labeling, calling something "organic" does not make it so, but a quick check on their web site does indeed prove that their organic range is NASSA certified. So yes, it is most definitely Organic.
Local. Their corn is from Thailand, their dry biscuit range made in Denmark from Danish and Imported ingredients and their soy is a product on Indonesia. HOWEVER, a quick tour of their web site shows that 100% of their meat, 97% dairy and 95% of their fruit and veg are Australian sourced. I imagine pretty much the same percentages as Slaveways et al. Like all grocers, the key to shopping local is caveat emptor, READ THE LABELS, and you'll be fine.
Ethical? Now here's where I was prepared to really get stuck into Aldi, I mean ANY large chain spewpermarket being ETHICAL?? Clearly I have been inhaling too many organic lentils, but I hate to tell you.
Aldi is.
Aldi is the first and only supermarket to introduce a national pricing policy, something consumers have been calling for Safeway/Coles to do for years. Adli's policy is "all people, wherever they live, should have the opportunity to buy everyday groceries of the highest quality at the lowest possible price."
That said, Aldi has also been awarded an ecoBIZ accreditation by the Queensland Government for its environmental policy, which included planting only local, native, drought tolerant plants at Aldi stores.
Oh, and they stock certified organic and certified fair-trade coffee. At. Aldi.
So, in these tight and uncertain times, it is still possible to shop as SOLE-ly as possible AND save some $$$, and while I will I still can prove that buying fruit from out local farm gate and local meat from the butcher is still the cheapest way to shop, Aldi, much to my suprise, now has a place in my weekly shopping ritual
Wednesday, 27 August 2008
Jells PArk Farmers Market.
Well.. on a cold and wet Melbourne day, young Joon and I headed off to the inaugural Jells Park Farmers Market. You enter from the south side of the park, via Ferntree Gully Road. The council, in its wisdom, is doing road works at the entrance at the moment, so actually finding the entrance is a bit of a nightmare, but that will be a temporary set back. We got there at 8.15, and parking was plentiful and free.
There were about 20 stall set up, and all the stall holders I spoke to were friendly and cheerful.. and knew their stuff. They were all very accommodating to me, asking to take photos and pestering them with my tricky SOLE questions!
First stop was Nar Nar Goon Fruit:
Nar Nar Goon is probably only 20 mins from Glen Waverley, and the stall had a good selection on in-season fruit, both first and second quality, and had samples for snackage.
Next stop was Jeni's Eggs.
Owner Adrian guarantees that his chooks are not de-beaked, free to roam, hormone and antibiotic free, and are fed natural grains, as well as being free to scratch around and eat natural chook tucker.
I think they're prices are excellent and definitely on par with a similar quality egg bought at the Spewpermarket! We'll be having Jeni's eggs for breakky, in fact Furry is working on that right now!
They're from Yabba North and can be contacted on 0448 328 418 or jeniseggs@bigpond.com
Next stop was Cocoa Rhapsody for some NASAA certified and guaranteed Fair Trade chocolate.
All their chocolates are hand crafted in Melbourne, and their farmers market special contains 70% Mount Buffalo hazelnuts
Their web site is wwwcocoarhapsody.com.au, or you can call Floyd Millar on 0407 290 176 or email at floyd@cocoarhapsody.com.au
Next visit was the WE LOVE CAKE flavour station (0432 588 348, email at flavour-station@hotmail.com). Joon purchased their choc mud cake
and a date loaf which apparently you can heat and serve just like a pudding.
Joon was having morning tea with a friend, and I will get back to you with a review when we catch up next week.
Next stop was:
Boosey Creek Cheese is from Northern Vic, just out from Katamite, and is run by three generations of the Cameron family (sorry guys, the photo of both of you didn't turn out! Maybe next market when my hands aren't shaking with anticipation!)
Newborn calves are hand reared, and then left to the open paddock until they can be milked. All cheese are made on the family farm from the Fresian-Holstein herd
I samples the Oma's favourite, a gouda-style cheese with cumin.
But what I walked away with was a bag of Burramine Blue, the cheese that won the DIAA Victorian Dairy Product Silver medal this year!
What happened with the last batch was, that on tasting, it was found to be luscious and flavourful, but too hard.. so the Cameron's grated it up and sell it in bags for $5.00. I am planning a pork roast with sauerkraut, apple, walnut and blue cheese stuffing!
Boosy Creek Cheese is at 734 Grinter Road, Boosey, 3730, email is info@booseycreekcheese.com.au or call 0409 307 320.
On to The Gourmet Provider (mathesonclan@yahoo.com.au)
They provide a range of meats and cheeses from King Island, Lilydale free-range chickens, Otway free-range pork and Timboon farm bred rabbits. The couple behind the jump were just lovely and none of my pesky SOLE questions stumped them... we got talking so much, I forgot to get any of the pork, and nearly walked away without paying for my one purchase!!
What I DID buy was a Timboon farm bread, hormone-free rabbit. They come frozen, as TGP get a once a week delivery. At $14 a bunny, I want the very best, and was provided with a recipe sheet. Look out for Sauteed Rabbit with Sour Cream and Bacon next week! Poor Joon, who keeps bunnies as pets couldn't even stand to be next to me, as I made my purchase! She did however, get a slab on King Island beef for roasting, and at $20, was outstanding value.
Next stop was
Little Creek Cattle Company. I had heard much about these guys, and was chuffed to find them at the Market. They are from Coldstream, in the Yarra Valley, which is about 45 mins from Glen Waverley. I purchased a topside roast for $14! Thet are members of the Yarra Valley Regional Food Group and guarantee no hormones and no organophosphates. All meat is dry aged and they deliver to your door. You will find them at http://www.littlecreekbeef.com and on 0419 887 712. I did the topside roast for dinner last night, just a plain old-fashioned roast with jacket potatoes, kumara and vine tommies and it was divine! The texture of the meat was silky and tender, and the flavour was outstanding!
I was also thrilled to find The Convent Bakery from Abbotsford was there, and I bought a ciabatta. I had heard so much about the quality of their wood fired oven bread, and I wasn't disappointed! The ciabatta was dense and chewy, and will be perfect with my egg and bacon breakfast that Furry is currently conjuring up!
The last purchase was from Blue Bay Cheese, a very sharp Cheddar.. it was divine, but pricey at $9.00 for 250g
So here are my goodies!!
Next market is September 20. Mark it in your diaries and GO THERE!!!
There were about 20 stall set up, and all the stall holders I spoke to were friendly and cheerful.. and knew their stuff. They were all very accommodating to me, asking to take photos and pestering them with my tricky SOLE questions!
First stop was Nar Nar Goon Fruit:
Nar Nar Goon is probably only 20 mins from Glen Waverley, and the stall had a good selection on in-season fruit, both first and second quality, and had samples for snackage.
Next stop was Jeni's Eggs.
Owner Adrian guarantees that his chooks are not de-beaked, free to roam, hormone and antibiotic free, and are fed natural grains, as well as being free to scratch around and eat natural chook tucker.
I think they're prices are excellent and definitely on par with a similar quality egg bought at the Spewpermarket! We'll be having Jeni's eggs for breakky, in fact Furry is working on that right now!
They're from Yabba North and can be contacted on 0448 328 418 or jeniseggs@bigpond.com
Next stop was Cocoa Rhapsody for some NASAA certified and guaranteed Fair Trade chocolate.
All their chocolates are hand crafted in Melbourne, and their farmers market special contains 70% Mount Buffalo hazelnuts
Their web site is wwwcocoarhapsody.com.au, or you can call Floyd Millar on 0407 290 176 or email at floyd@cocoarhapsody.com.au
Next visit was the WE LOVE CAKE flavour station (0432 588 348, email at flavour-station@hotmail.com). Joon purchased their choc mud cake
and a date loaf which apparently you can heat and serve just like a pudding.
Joon was having morning tea with a friend, and I will get back to you with a review when we catch up next week.
Next stop was:
Boosey Creek Cheese is from Northern Vic, just out from Katamite, and is run by three generations of the Cameron family (sorry guys, the photo of both of you didn't turn out! Maybe next market when my hands aren't shaking with anticipation!)
Newborn calves are hand reared, and then left to the open paddock until they can be milked. All cheese are made on the family farm from the Fresian-Holstein herd
I samples the Oma's favourite, a gouda-style cheese with cumin.
But what I walked away with was a bag of Burramine Blue, the cheese that won the DIAA Victorian Dairy Product Silver medal this year!
What happened with the last batch was, that on tasting, it was found to be luscious and flavourful, but too hard.. so the Cameron's grated it up and sell it in bags for $5.00. I am planning a pork roast with sauerkraut, apple, walnut and blue cheese stuffing!
Boosy Creek Cheese is at 734 Grinter Road, Boosey, 3730, email is info@booseycreekcheese.com.au or call 0409 307 320.
On to The Gourmet Provider (mathesonclan@yahoo.com.au)
They provide a range of meats and cheeses from King Island, Lilydale free-range chickens, Otway free-range pork and Timboon farm bred rabbits. The couple behind the jump were just lovely and none of my pesky SOLE questions stumped them... we got talking so much, I forgot to get any of the pork, and nearly walked away without paying for my one purchase!!
What I DID buy was a Timboon farm bread, hormone-free rabbit. They come frozen, as TGP get a once a week delivery. At $14 a bunny, I want the very best, and was provided with a recipe sheet. Look out for Sauteed Rabbit with Sour Cream and Bacon next week! Poor Joon, who keeps bunnies as pets couldn't even stand to be next to me, as I made my purchase! She did however, get a slab on King Island beef for roasting, and at $20, was outstanding value.
Next stop was
Little Creek Cattle Company. I had heard much about these guys, and was chuffed to find them at the Market. They are from Coldstream, in the Yarra Valley, which is about 45 mins from Glen Waverley. I purchased a topside roast for $14! Thet are members of the Yarra Valley Regional Food Group and guarantee no hormones and no organophosphates. All meat is dry aged and they deliver to your door. You will find them at http://www.littlecreekbeef.com and on 0419 887 712. I did the topside roast for dinner last night, just a plain old-fashioned roast with jacket potatoes, kumara and vine tommies and it was divine! The texture of the meat was silky and tender, and the flavour was outstanding!
I was also thrilled to find The Convent Bakery from Abbotsford was there, and I bought a ciabatta. I had heard so much about the quality of their wood fired oven bread, and I wasn't disappointed! The ciabatta was dense and chewy, and will be perfect with my egg and bacon breakfast that Furry is currently conjuring up!
The last purchase was from Blue Bay Cheese, a very sharp Cheddar.. it was divine, but pricey at $9.00 for 250g
So here are my goodies!!
Next market is September 20. Mark it in your diaries and GO THERE!!!
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