This is our last newsletter for the year and we would like to thank all our customers for your support during the year. Thanks to your suggestions we have increased the range of products, started our take home meals (yes, it was a customer's idea), have a cheese of the month... So we look forward to more of your feedback in the New Year!

Merry X-Mas and our best wishes for 2007 for you and your families from the Alimento Deli team.

Menu for the week

This week we won't have a menu as it is too close to X-Mas. We are aiming to try and serve you as quick as possible and to organise any preordering/catering/hampers etc to be ready on time. If time permits we will do ad hoc cooking. We hope you understand.

New Products

Cantal: One of the oldest French cheeses, Cantal was originally produced by putting the curd into le formage, the wooden cylinder that is believed to be the origin of the French word for cheese - fromage. When young, the cheese is moist, open textured & springy with a slight tang on the palate. Cantal Entre Deux is released between 2 and 6 months of affinage. At this stage the cheese is dense, moist and buttery and the flavour is enhanced by the addition of salt during curing of the curd. As it matures the cheese is also prone to blueing, which further intensifies the strong flavours. It is related to the French Laguiole and Salers and also has a similarity to the clothbound English cheddars. With age this cheese is fantastic.

Ras el Hanout: What on earth do you do with that?

Contains: Paprika, Cumin, Ginger, Coriander Seed, Cassia, Turmeric, Fennel Seed, Allspice, Cardamon Green, Dill Seed, Galangal, Nutmeg, Orris Root, Bay Leaves, Caraway Seeds, Cayenne, Cloves, Mace, Black Pepper, Brown Cardamon, Whole Kashimiri Saffron Stigma

Description & Use: Ras el Hanout is a classic blend used in Moroccan cooking. The name means ‘top of the shop’ or the very best spice blend that a spice merchant (Souk) has to offer. When Herbie developed this Ras el Hanout, he researched many traditional recipes and then came up with his own interpretation. Herbie did leave out the Spanish Fly and the Hashish, however the Herbie's Spices Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice. To make a spiced cous cous, just add ½ a teaspoon of Ras el Hanout per cup, the spices will make it wonderfully fragrant and the Saffron will give a golden colour. Sprinkle onto chicken and fish before cooking. Use in tagines of chicken and lamb.

We got this information from the Herbies website.

Galaktobouriko

For those of you who like galaktobouriko Effie has started making it for us, so come and ask us for it.

That's all folks for now and we hope you tune in next week.

Kiri & Ana
alimentodeli@optusnet.com.au

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Alimento Deli
99 Smith Street,
Summer Hill NSW 2130
Ph / Fax: 02 97972484
Mon to Fri 9.00am to 7pm
Sat 9.00am to 4pm
Sun 9am to 1pm