We're turning 180 Degrees

gershgoods loves to support companies that produce all natural delights and this one is a cracker. Pun intended. 180 Degrees started in New Zealand producing premium quality crackers using all natural ingredients and New Zealand butter. Now made in small batches here in Australia, the 180 Degrees Oat Crackers range is specifically designed to accompany fine cheeses, fruit pastes, dips and spreads.

The boutique cracker comes in four varieties including Walnut Oat, Natural Oat, Hazelnut Oat and Chilli Pepper Oat. The 150g retail box is designed to catch the eye when on the shelf, each flavour in a different colour, so it is easily identified. These delicious small crackers have a shelf life of one year and come in cartons of twelve. After tasting them all it is difficult to decide on a favourite, but as each cracker flavour marries well with different cheeses, we didn't need to. Thankfully we found suggestions on the side of each box, which helped us to choose what we would eat with what. 

Walnut Oat with Roquefort, Stillton, Pecorino, Fromage de Chevre, parmesan, Gouda, Camembert or a creamy blue.
Natural Oat with Camembert, Gruyere, Brie, Parmesan, Cheddar, Feta, Gouda or creamy blues.
Hazelnut Oat with Gouda, creamy blue cheeses, Jarlesberg, Emmental, Pecorino, Camembert, Gruyere and Brie.

Chilli Pepper Oat with aged Cheddar, Edam, Emmental, Pecorino, Camembert, Gruyere, Brie and Provolone.

180 Degrees Oat Crackers will be in stock for delivery early August.  

Call the gershgoods office on 4759 1100 or email Luke Walker on sales@gershgoods.com.au

Medlow Gels Promotion for August

Get your orders in now to take full advantage of this Medlow Fine Gels promotion for August.
Contact the Gershgoods office on 4759 1100 today.

Sami's Kitchen - Shawarma Spiced Pork Belly, Braised Nettles and Cauliflower

Shawarma Spiced Pork Belly, Braised Nettles and Cauliflower - Recipe by Matt Rothman, Chef at Single Origin Roasters
Serves 4 People

Shawarmais a popular Mezze staple across the Middle East and has become probably the most renowned Eastern fast food worldwide, maybe second only to the humble Falafel ball. In fact, it is sometimes called the Arabian Taco!




Pork Belly
1kg pork belly, bone out and skin on
40g Shawarma blend
30ml olive oil

Remove all moisture from pork rind by dabbing with high-grade paper towel. This will ensure the pork rind crackles perfectly. Mix salt flakes, oil and 40g of Sami’s Kitchen Shawarma Spices. Rub all over pork belly, including the rind. Work into both sides of the belly. Place pork, skin side up in oven pre-heated to 250C and cook for 20 minutes then turn oven temp down to 140C and cook for an additional 1 ½ hours.

Nettles
200g picked nettle leaves
1 garlic clove minced
30 ml olive oil

Wearing gloves, place fresh nettles on a large cutting board (both top leaves and the fine stems can be used). Chop the nettles coarsely and add them to a pan with the garlic and olive oil and sauté until the nettles are wilted.
Note: Baby spinach can be substituted for nettles using the same quantity and method.

Cauliflower
½ head of cauliflower
25g butter
300ml milk
Seasoning

Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan, add cauliflower and simmer until softened. Strain and liquidise the cauliflower then season and pass through a fine sieve.

Rosnay Organic Whole Figs in Syrup - Coming in August

On the Rosnay farm they don't only grow olives and grapes, they have 120 fig trees too. Their largest organic figs go to market fresh, however there are a lot of smaller figs that are are perfect for bottling.
Using organic raw sugar , Rosnay port, vinegar, lemon juice, cinnamon and nutmeg, Florence Statham has spent years getting the recipe just right. They are absolutely delicious, great with icecream, on the cheese platter, or with careme puff pastry to make a divine fig gallette.

Order them now for delivery in August. Contact Gershgoods for more details.
http://rosnay.blogspot.com/2011/03/figs-are-in-seaon.html

Cunliffe & Waters Slow Cooked Lamb Kasoundi

This mouth-watering recipe is featured in the winter warmers selection by Cunliffe & Waters, we at Gershgoods recommend it as the perfect dish to comfort you from the harsh cold outside.
Slow Cooked Lamb Kasoundi

This mild but very aromatic Indian style curry will undoubtedly become one of your firm favourites. It is so simple to prepare (as we have very kindly done most of the work for you) and yet it has the most wonderful depth of flavour. If you start cooking it the night before it will be even tastier.

• 1kg diced lamb shoulder (or similar cut)
• 1 large leek, finely sliced
• 1 jar Cunliffe & Waters Tomato Kasoundi
• 1 tin diced tomatoes
• a little flour, salt and pepper
• Toss the lamb in seasoned flour.

1. Sautee the leek in a good splash of vegetable oil (olive is fine) in a heavy based pot on a medium-low heat until it softens, but does not start to change colour.
2. Turn up the heat and add the lamb. Stir continuously until browned.
3. Add the jar of Cunliffe & Waters Tomato Kasoundi, 250ml water and the tin of tomatoes.
4. Simmer on a low heat with the lid on for 2 hours - checking occasionally to see if more liquid is required.
5. Season and serve with basmati rice, Cunliffe & Waters Lime and Date Chutney, cucumber raita and naan bread. You will be very popular indeed!