As always Gershgoods takes care to acknowledge that our suppliers not only use premium quality ingredients in their products, but that these ingredients are derived from fair trade, sustainable and ethical environments.
The initiatives taken on by our friends make us proud to have the relationships we do and inspire us to continue to give back to mother nature and the communities that dwell on her land.
Once a month we will take some time to shed some light on the varied projects our friends contribute to.
This month we're taking a look at Toby's Estate S.E.E. Project.
Toby's Estate has an inspirational dedication to their S.E.E. Project (Social, Ethical and Environmental Responsibility). So often we hear of coffee bean and tea farmers being sold short and the real story of how the beans are grown, who grows them and the environment that surrounds them is lost.
Thankfully the days of instant coffee mass produced without love are disappearing, although not completely gone.
When sourcing their coffee beans and fine teas the team at Toby's makes a point of getting to know the local farmers and producers. Through this process of personalising the business the understanding of the social, environmental and economical challenges faced by the communities who bring us such fine products, becomes clearer.
The results of Toby's fair trade agreements and personal relationships with these communities ensure that products are not traded based on a commodity value but on a premium product value, which in turn improves the quality of life these third world farmers and their families. It also cements the practice of bringing coffee lovers the very best products available.
Toby's Estate also have a strict educational policy - they love to make sure that the seller, drinker and barista understand where the products are sourced from. It turns an activity into an experience.
This paired with the commitment to sourcing through sustainable networks such as Rainforest Alliance, Fairtrade, Utz and 4C is just one of the reasons why we love Toby's Estate so much.
For more information on the Toby's Estate S.E.E. Responsibility project visit www.tobysestate.com.au
Wednesday, February 9, 2011
Charitable Business
Sunday, February 6, 2011
recipe of the week
Goan Cuisine's - Baffad Curry
Perfect for the cool weather we're experiencing.
Ingredients
1 Kilogram Beef/Chicken/Lamb
2 Onions, sliced
5 tablespoons BAFFAD CURRY PASTE
2 cups Water
2 Potatoes, cubed
1 Chilli, de-seeded
Salt to taste
Directions
For 1kg of Beef/Chicken/Lamb curry use 5 tablespoons paste.
————
Sauté 2 sliced onions, add the BAFFAD paste and fry on low heat for 10 minutes until mixture looks ‘glazed’.
Add 1 kg meat/chicken and fry well.
Add 2 cups hot water, 2 cubed potatoes and cook covered until done.
Add 1 de-seeded green chilli and simmer for 5 minutes.
Salt to taste and heat through.
Serve with boiled basmati rice.
Perfect for the cool weather we're experiencing.
Ingredients
1 Kilogram Beef/Chicken/Lamb
2 Onions, sliced
5 tablespoons BAFFAD CURRY PASTE
2 cups Water
2 Potatoes, cubed
1 Chilli, de-seeded
Salt to taste
Directions
For 1kg of Beef/Chicken/Lamb curry use 5 tablespoons paste.
————
Sauté 2 sliced onions, add the BAFFAD paste and fry on low heat for 10 minutes until mixture looks ‘glazed’.
Add 1 kg meat/chicken and fry well.
Add 2 cups hot water, 2 cubed potatoes and cook covered until done.
Add 1 de-seeded green chilli and simmer for 5 minutes.
Salt to taste and heat through.
Serve with boiled basmati rice.
Wednesday, February 2, 2011
recipe of the week
Caramelised Peach & Almond Crumble as seen on the Careme Pastry website.
preparation time: 20 mins
cooking time: 50 mins
serves: 6
cooking time: 50 mins
serves: 6
ingredients
435g pack Carême sweet vanilla bean shortcrust pastry
1 egg yolk beaten
4 free stone peaches, de-stoned and sliced
¼ cup brown sugar
1 tablespoon amaretto (optional)
crumble ...
6 almond biscotti biscuits
¼ cup whole natural almonds
2 tablespoons plain flour
1 ½ tablespoons caster sugar
1 teaspoon almond essence
60g chilled unsalted butter, cut into 2cm cubes
435g pack Carême sweet vanilla bean shortcrust pastry
1 egg yolk beaten
4 free stone peaches, de-stoned and sliced
¼ cup brown sugar
1 tablespoon amaretto (optional)
crumble ...
6 almond biscotti biscuits
¼ cup whole natural almonds
2 tablespoons plain flour
1 ½ tablespoons caster sugar
1 teaspoon almond essence
60g chilled unsalted butter, cut into 2cm cubes
method
preheat oven to 180°C (160°C fan-forced), lightly grease a 22cm round tart tin with removable base.
place pastry on a lightly floured kitchen work surface; roll pastry to a thickness of approximately 3mm. to check if the pastry is the correct size for the tart tin, place the tart tin over the pastry, there should be at least a 5cm border the whole way around. carefully line the tart tin, cover and chill in the refrigerator for 30 minutes.
preheat oven to 180°C (160°C fan-forced), lightly grease a 22cm round tart tin with removable base.
place pastry on a lightly floured kitchen work surface; roll pastry to a thickness of approximately 3mm. to check if the pastry is the correct size for the tart tin, place the tart tin over the pastry, there should be at least a 5cm border the whole way around. carefully line the tart tin, cover and chill in the refrigerator for 30 minutes.
to blind bake the pastry case, line the pastry case with baking paper or foil, then fill to top with baking beans or a dried pulse (eg. chickpeas), to help support the sides and weigh the base down during cooking.
place tart tin on a baking tray in preheated oven, bake for 15 minutes. remove tart tin from oven, check pastry is lightly golden before removing beans and baking paper. brush base of tart with beaten egg yolk and return to oven, cook for a further 10 minutes. remove tart from oven, allow to cool.
place tart tin on a baking tray in preheated oven, bake for 15 minutes. remove tart tin from oven, check pastry is lightly golden before removing beans and baking paper. brush base of tart with beaten egg yolk and return to oven, cook for a further 10 minutes. remove tart from oven, allow to cool.
for the crumble, place the biscotti biscuits, almonds, flour, sugar and essence together in a food processor, pulsing until mixture is coarsely chopped. add the butter and pulse until small clumps begin to form. set crumble aside for later.
place a large frying pan over medium-high heat. meanwhile toss peach slices in brown sugar, tip into pre-heated frying pan spreading to a single layer, move occasionally until fruit is evenly coated in caramel. add amaretto to the pan, tossing peaches to combine, remove from heat.
spoon fruit into the prepared pastry case, top with crumble, bake for 25 minutes. serve tart with cream.
spoon fruit into the prepared pastry case, top with crumble, bake for 25 minutes. serve tart with cream.
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