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Welcome again.... Last week we had to deal with some horrible news. Our beautiful friend and co-worker Tanja Anderson passed away on Tuesday. It was truly unexpected and sudden. All sorts of cliches can be deployed to express our inmense sadness - "she was so full of life", "only the good die young", "she touched everybody who knew her", "she will be missed" and this is one of the very few times that those phrases truly resonate within us. Everybody remembers her smiling face behind the counter, her generosity and her natural beauty both inside and outside. The only source of comfort at this very difficult time is that she was truly happy. Her life was not a life half lived. She had a beautiful family who meant everything to her. Sadly, she too meant everything to them. We shall never forget her.
Menu for the week Tuesday & Wednesday: Wednesday & Thursday: Friday & Saturday: Did you know that if you buy 12 meals your 13th meal is free? Please call us if you'd like to order in advance on 02 9797 2484 'If there is a meal that you have really enjoyed and would like a repeat of, send us an email/call and let us know. New Products Cheese of the monthPyrenees Mixed Milk Tomme: This artisan cheese is named after his maker, M.C. Matocq, who produces it from sheep (brevis) and cows (vache) milk in the town of Asson in the Bearn. This is a semi hard, well structured, cheese with a slightly smooth textured pate. The wonderful contrast of the nutty rind is a feature of the Pyrenees & Basque cheeses. A good balance of acidity, salt and a 50 % fat content combined with the mixed milks create a sweetness on the palate. For those of you who enjoyed the Fromage D'Affinois, there is some good news. It was so popular we've decided to keep it a little longer.
Ras el Hanout: What on earth do you do with that?
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
That's all folks for now and we hope you tune in next week.
Kiri & Ana To subscribe visit www.alimentodeli.com.au We would love to hear your feedback, why not email us your comments or suggestions
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Starting
Tuesday 21st November
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
For those of you who like galaktobouriko Effie has started making
it for us, so come and ask us for it. |
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