A night with Tetsuya

 

On a Tuesday night in August, the gershgoods team arrived at Tetsuya’s restaurant in Kent St Sydney for a private demonstration of the many uses of his fantastic range of retail products. The team were excited, and there were some who only expected a sous-chef to give the presentation. They were delighted to be greeted by Tetsuya Wakuda himself, and after introductions and a glass of Bollinger Champagne he began.

Firstly he encouraged the staff to be creative with their cooking - using the Tetsuya's dressings as a base for their own recipes. He explained how vinegar is useful for bringing up the flavours of food and that Nori vinegar freshens flavours of other dressings when mixed together.

He showed his technique for perfectly cooking Wagu beef, which he served with his own Tasmanian wasabi mustard. He also prepared Smoked ocean trout with Rice Vinegar and wasabi, Kingfish Salad with Salad Vinaigrette, and Venison with Honey Rosemary Dressing. He explained that the Dressings can be used as a versatile ingredient, not just for salads and that Honey Mustard and Tasmanian Pepper Berry dressings are ideal with gamey meats.

The gershgoods team were truly engrossed, and have learnt new techniques and applications, which have extended their own culinary horizons. So now they are inspired and enthusiastic to share Tetsuya’s tips with you and the new ways to use the Tetsuya’s retail products.

A sample recipe:

Wagu Beef with Tasmanian Wasabi Mustard

Take beef cold from the fridge, do not raise to room temperature before cooking. 

Do not season the meat before cooking.

Heat 1 tsp of olive oil in non-stick skillet on full heat. 

Seal beef to make a crust, blot up fat with a paper towel as it is released during cooking.

Rest in oven at 75C for up to 2 hours.

To serve, reheat beef on surface.  Slice thinly and season with salt & pepper.

Serve with Tetsuya’s Wasabi mustard on the side of plate.

  

The Tetsuya's range of retail products is a top-seller over Christmas, with the Soft Smoked Ocean Trout Sides topping the list of things you must have. Pre-orders close 30th September - so order today!

Perfect Pangkarra Pasta

Pangkarra Pasta is truly unique for many reasons.

Firstly there is the heritage of the primary ingredient - Durum wheat grown on a farm in the beautiful Claire Valley, South Australia. This grain is lovingly grown by the Maitland family, the fifth generation to farm the land since they arrived in South Australia in 1866. Using sustainable farming techniques and organic fertilisers, the family produce premium quality grain which is way too good for the bulk market. They store the grain on the farm in chemical-free storage facilities, then traditionally stone mill it, which ensures the wholegrain flour that is produced retains the natural flavours of the grain.

Then there is the pasta making techniques. When the pasta is made, it is extruded through bronze heads - creating a rough surface texture which allows the pasta to better hold sauces. The hand crafted pasta is then dried at low temperatures in controlled conditions. They do this because pasta which is dried too quickly can become hard and glassy.

Then there are the health benefits. Wholegrain pasta is not the same as wholemeal pasta. Wholegrain retains all the goodness of the whole grain of wheat. This means it is high in Thiamine (B1), is an excellent source of antioxidants & phytonutrients, and has a low GI. Pangkarra pasta is also low in fat and sodium, and an excellent source of fibre.

Then there is the flavour. The team from Pangkarra flew up to meet us last week and took over our warehouse kitchen to give us a tasting and educational. They simply cooked the pasta until al dente, drizzled it with quality olive oil and tossed it through with sautéed mushrooms, baby spinach, garlic, butter and a pinch of truffle salt. We were all amazed by the delicious nutty flavour and divine texture. It truly is in a class of its own.

Even Maggie Bear loves Pangkarra Pasta.
"Pangkarra definitely embodies the slow food philosophy when you consider that it is the wholegrain milled traditionally and the pasta made with the slow drying that makes such a difference to texture and flavour,” Maggie said. “The family should be very proud of their pasta. I really loved its flavour and texture.” Maggie Beer.

Gershgoods is excited to distribute the following Pangkarra Pasta products to quality food stores in NSW from mid August.

Wholegrain Fettuccine
Wholegrain Spaghetti
Wholegrain Linguine
Wholegrain Penne

Keep a look out for Pangkarra Pasta popping up in all your favourite foodie magazines.

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!