Welcome again....

As you might know, many of our products on the shelfs, some of our recepies and most brilliant ideas come to us because of conversations we have with those of you who are kind enough to give us feed back.

During one of those conversations and whilst taking about recycling, the environment etc an Austrian customer suggested the following: In order to cut down on plastic, many people in her home country go to the shops with their own take away containers to have them refilled instead of getting new ones.Whilst being a small business one could argue that we cannot make a big difference, we like to think that we are trying our best. So if any of you wants to bring their containers to take home your ham, salami, ricotta, dips... and have them refilled, we would be more than happy to do in Australia as Austrians do.

Email us your suggestions to alimentodeli@optusnet.com.au and we will try to include your recepy in our repertoire.

Starting Tuesday 26th June

Tuesday & Wednesday:
Beef and Guinness stew served with mashed potatoes ($8.90)

Wednesday & Thursday:
Spanish style fish with tomato, nuts and cream paste served with couscous ($9.00)

Friday & Saturday:
Traditional Greek Yemista (stuffed peppers and tomatoes) ($8.80)

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.

Cheese of the month (Back by request)

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.

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

Kiri & Ana
alimentodeli@optusnet.com.au

To subscribe visit www.alimentodeli.com.au

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