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Foodies Collective by Kate - Chief Foodie @foodiescollect.. - 1w ago

We love a recipe that gets the whole family together. This is a great one to involve your little ones, helping them to learn more about food, cooking and to just have some fun with it. The end result is a fun shared eating experience for everyone.

These zingy ginger & pork dumplings are served with the delicate & fragrant NOGO Ginger Sauce, found inside the latest Discovery Box.

Zingy Ginger & Pork Dumplings

Ingredients:

  • 30 dumpling wraps (gow gee pastry)
  • 250g pork mince (can also be chicken, beef or prawn)
  • 1/4 cabbage (common), finely chopped
  • 1/2 cup oyster mushrooms, diced
  • 1/2 tb soy sauce or tamari
  • 1/2 tb sesame oil
  • 1/2 tb garlic infused olive oil
  • 1/4 tsp chilli flakes (optional)
  • 1/2 bunch spring onion (green part only), finely chopped
  • 2 tb NOGO Zingy Ginger Sauce

Method:

Dumpling fillings:

  1. Heat garlic infused olive oil in pan, add cabbage, half of the spring onion and oyster mushroom and season with salt and pepper. Cook until wilted. Transfer to a large mixing bowl and set aside to cool for 10mins.
  2. Add pork mince, chilli flakes, soy sauce, sesame oil, NOGO Zingy Ginger Sauce and the remaining spring onion to cabbage mixture. Mix until well combined.

Wrapping dumplings (see below for handy step-by-step images):

  1. Place a ball of ½ tablespoon of filling in the centre of the dumpling wrapper. Brush wrapper’s edges with water.
  2. Fold wrapper in half and pinch the centre.
  3. Wet reverse edges with water and fold 3 pleats.
  4. Repeat on the other side.

Cooking dumplings:

  1. Heat oil in large pan, place dumplings with flat side down and cook until bottom becomes golden brown.
  2. Pour ¼ cup of water and close the lid immediately to let it steam for 2-3 minutes until dumpling wrapper is cooked.

Serve your delicious ginger & pork dumplings with NOGO Zingy Ginger Sauce , soy or tamari sauce.

Makes 30 dumplings.

Recipe courtesy of Kako Choi who is a fully accredited Practising Dietitian (APD) with a real passion in dietary management of Irritable Bowel Syndrome (IBS), particularly the use of the Low Fodmap Diet.  #fodmapspotter

Experience these dumplings & your very own Discovery Box now.  #tasteoflocal. 

The post Zingy Ginger & Pork Pan-Fried Dumplings appeared first on Foodies Collective.

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Foodies Collective by Kate - Chief Foodie @foodiescollect.. - 1w ago

After partnering with the guys from Eighteen Thousand Islands, we asked them to share with us (& you!) their way of making the most delicious and authentic chicken satay skewers. So here it is!

“These satay skewers are based on a more traditional Indonesian size rather than the large kebab style skewers you’ll find at many Australian backyard barbies.”

The peanut packed Satay Sauce by Eighteen Thousand Islands is one of the star products inside the ‘Wok On!’ Discovery Box.

Chicken Satay Skewers

Ingredients:

  • 1kg of boneless free range chicken thighs (much more tender than breast which dries out really fast)
  • 30 x 20cm (8 inch) bamboo skewers
  • 3 tb of Eighteen Thousand Islands Kecap Manis
  • ½ jar of Eighteen Thousand Islands Satay Sauce
  • ¼ of a lemon
  • Pinch of salt
  • Pinch of pepper
  • Fried shallots to garnish

Method:

Skewering:
In a large bowl or container, soak the bamboo skewers, fully immersed in water for approximately 10 minutes. This will help prevent them burning on the BBQ later. Dice the chicken into small pieces no larger than 2cm by 2cm. Small pieces will cook quicker on the char-grill or bbq, remain tender for longer and also strike a great balance with the peanut sauce. Thread 4-5 pieces onto each skewer, keeping the pieces touching at the pointy end of the stick. The meat should take up about a third of the bamboo skewer. This leaves plenty of stick to grip and rotate when it comes to barbequing.

The Marinade:
This is a really simple mixture to brush over the chicken once it’s skewered. It’ll give them a nice flavor but won’t compete with the peanut sauce – only complement it.
In a small bowl place the kecap manis. Squeeze the lemon into the bowl and add a pinch of salt and pepper. Add a tablespoon of water and mix. Brush the mixture over the chicken and leave for at least 5 minutes.

Char-grill or BBQ:
To achieve the ideal smoky flavour use a BBQ with charcoal. As that is often impractical, any BBQ will still produce good results. Place your chicken skewers so that the meat is over flame and the exposed stick is overhanging the edge of the BBQ ensuring it won’t get burnt. As the chicken pieces and skewers are small, it should take no more than 6 minutes (rotating occasionally) to cook the skewers. This will obviously depend on the power of your BBQ. If you’re using charcoal, have a fan handy to encourage flame if required.

The Sauce:
Open the jar of Eighteen Thousand Islands Satay Sauce and stir well with a spoon. Heat your desired amount gently on low heat for approximately a minute, taking care not to burn it.

Serving:
As soon as the chicken is ready, lay them in a single layer on a large serving plate. Pour the sauce evenly over the top and garnish with fried shallots. Serve with steaming hot white rice, extra kecap manis to taste and Eighteen Thousand Islands Chilli Sauce to spice things up!

Makes 30 skewers. Serves 4-6

Recipe courtesy of Eighteen Thousand Islands

As seen in the exclusive ‘Wok On!’ 2019 mini zine, tucked inside the Discovery Box:

Experience your very own Discovery Box now and discover the #tasteoflocal. 

The post Traditional Satay Chicken Skewers appeared first on Foodies Collective.

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Foodies Collective by Kate - Chief Foodie @foodiescollect.. - 1M ago

Jazz up a roast chicken dinner with this delicious soy marinade and delicious zingy ginger sauce. Create a whole roast chicken masterpiece or dinner in a flash using juicy chicken thighs. 

We love the versatility of the Nogo Sauces Zingy Ginger Sauce. The zingy ginger and gentle Asian flavours pair beautifully with BBQ’d fish and chicken as seen here. You can try this now inside the new ‘Wok On!’ Discovery Box.

Roast Soy Chicken with Zingy Ginger Sauce

Ingredients:

6 chicken thigh fillets, or 1 whole chicken

1/2 cup soy sauce or tamari

1 tsp sesame oil

2 tsp brown sugar

2 cups jasmine rice

1 red chilli

1/2 bunch coriander

3 tb NOGO Zingy Ginger Sauce

Method:

Marinade chicken in soy, sesame oil and sugar for a minimum of 30 minutes, or preferably overnight in the refrigerator.

For a full chicken, heat your oven to 220C. Place marinated chicken in a roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes.

If you are using chicken thighs, cook on a barbecue plate or fry pan until cooked through. Cut cooked chicken thighs into 2cm thick slices.

Meanwhile whilst the chicken is cooking, cook the jasmine rice as per packet instructions, in rice cooker, or steamer. Keep hot.

Serve the steamed rice on a large platter. Place cooked chicken on top of the rice.

Spoon desired amount of Zingy Ginger Sauce (approx 3 heaped tbs) on top of chicken and rice. Sprinkle with sliced red chilli and coriander (use as much or as little as you would like here).

You can serve this dish alongside steamed Chinese broccoli dressed with lemon juice & 1 tsp sesame oil, or an Asian-inspired coleslaw salad.

Recipe courtesy of Nogo Sauces

As seen in our exclusive ‘Wok On!’ 2019 mini zine, tucked inside the Discovery Box:

Experience your very own Discovery Box now and discover the #tasteoflocal. 

The post Roast Soy Chicken with Zingy Ginger Sauce appeared first on Foodies Collective.

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Foodies Collective by Kate - Chief Foodie @foodiescollect.. - 1M ago

Eating and buying local food is a topic we at Foodies Collective are hugely passionate about. We love the fact that there is a growing trend towards supporting local; the ‘little’ guy, woman, farmer, artisan, makers & shakers.

The below spurred us to share with you 8 reasons why we believe eating and buying locally grown food is best.

In 2015, a wave of people within Australia were diagnosed with hepatitis A after eating frozen berries from two well known Aussie supermarket brands. It came as a surprise to many people that the berries were actually imported from China. It’s a frightening fact that the origin of product is at times hidden from consumers. Poor hygiene, as well as contaminated water supplies, are among the likely causes behind these kind of outbreaks.

Unfortunately, the process of freezing fruit or veggies does not kill food-borne illnesses like salmonella, E. coli, listeria as well as hepatitis A.

As said by Professor Enzo Palombo “While the virus does not grow in the frozen food, it still remains infectious and is essentially preserved during transport”.  Whilst the virus is ‘preserved’ frozen, once thawed it becomes active again. *(Professor Enzo Palombo is a food health and safety expert and chair of the Department of Chemistry and Biotechnology at Swinburne University of Technology.)

Scary stuff!

If the above doesn’t stop you from buying unnecessary imported goods, particularly imported fresh produce, hopefully these 8 reasons will convince you why eating & buying local is truly best:

  1. Safer health standards 

    The further your food travels, the higher risk of contamination between you and your food’s origin & source. Food grown overseas locations has the potential for food safety issues from harvest, preparation, shipping & distribution. Simply put, Australian standards are safer.

  2. Seasonal Eating 

    Buying locally grown produce will keep you in touch with the earth & seasons. Produce which is in season is not only more flavoursome, it’s better for your pocket as it tends to be less expensive.

  3. Support The Little People

    On average only 18c of every dollar spent on produce at a supermarket makes it to the grower. That’s 82c that goes to the big guys and middlemen. Money that is spent directly with local farmers and growers goes straight to into the farmers pocket, then reinvested within the local community.

  4. Flavour, Flavour, Flavour

    When grown locally, crops are given the luxury of time & therefore picked at their peak of ripeness. This results in maximum flavour! Produce stocked in supermarkets are usually harvested early in order to be shipped and distributed in time. The benefit of buying at a local farmers market is the produce more often than not has been picked within 24-48 hours of your purchase.

  5. Nutrient Rich 

    By choosing to eat locally grown produce, you’ll achieve a more nutrient rich diet. Local fresh food has less time between harvest and your plate, therefore it is less likely to have lost lots of nutrients  It’s had more time to mature & ripen in the ground, vine or branch. Sadly fresh food that has travelled far & wide has lost a lot of its goodness by the time it’s reached the shelf.

  6. Look after the environment

    Purchasing locally grown foods generally means your food has a lighter carbon footprint – less emissions, energy & food miles. It also promotes & retains more green spaces & land in your local region.

  7. Stories

    Hearing and knowing how the food in your basket made it there is extremely comforting, making your meal that much more enjoyable. Don’t be scared to strike up a conversation with stall holders at your local market. You can ask what practices they use to raise and harvest their crops.

  8. Soil Health

    Modern, often large scale commercial farming practices (through the overuse of expensive pesticides, herbicides and fertilisers) are rapidly depleting topsoil fertility. Creating and sustaining soil fertility is the major objective for organic growers. Healthy soils are essential to maintain the quality of our food, the purity of our water, and the cleanliness of the air we breathe.

We’d love to hear your thoughts on this topic.

Have we missed any other benefits on eating locally? Let’s share & learn together.

*Excerpts from www.abc.net.au

The post 8 Reasons To Eat Local appeared first on Foodies Collective.

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Foodies Collective by Kate - Chief Foodie @foodiescollect.. - 2M ago

In the hills of Byron Bay amongst music and laughter, the team of Zest hand produce a beautiful range of spice pastes and curry blends that are simple, easy to use and full of colourful aromatic flavours. Owned by husband and wife team Pob and Shelley Sellors, they believe flavour is the essential component of every meal and are 100% dedicated to creating quality flavours whilst providing an alternative to the mass produced options where sugar and preservatives are amongst the ingredients.

In this interview Pob shares with us why they took on the Zest business, the must dos when visiting Byron Bay plus his mouth watering ultimate last supper. 

Zest Byron Bay Rendang + Yellow Curry base sauces are featured in the Apr/May 19 ‘Wok On!’ Discovery Box.

”My analogy is that I like my toast buttered thickly!

What’s your food philosophy?

From my ‘chef’s’ perspective I wanted to create super tasty convenience food that tastes like it comes from a kitchen, not a factory. We want it to be affordable as a weekly family item and not just a once-off gourmet product. My lofty wishes are to expand the Australian palette with worldly flavours yet still satisfy the experienced foodie.

What was your inspiration behind starting Zest Byron Bay?

For me it was part of my life to stay in the kitchen but pull away from service. It was perfect for us to have a business where we could compliment each others’ talents. We didn’t start Zest, but just after we had our son it seemed obvious (to Shelley!) for us to buy into Zest Byron Bay and take part in a business with training wheels.

Byron Bay is an exciting and dynamic foodie hotspot within Australia. For someone visiting for the first time, what are the must do’s?

Head to the Hills! The Hinterland is why I moved here; the creeks and trees. Stumbling across something or somewhere you never expected and getting lost is usually a very sociable experience. Mist in the morning and the glare of sunset in the afternoon. Of course our very local Doma cafe is incredibly popular but please eat the Japanese selection before rushing in for a burger, even though they are excellent. Brunswick Heads is all gentrified now, head to the Milk Bar. There are some local secrets but you’ll have to find them yourselves!

As a small batch producer, what’s the most challenging aspect to your job?

Maintaining consistency is tricky as some of our seasonal fresh ingredients fluctuate in quality throughout the year. Fortunately we have a great supplier giving us the goods.

And the most rewarding?

By having a relatively small business we can still have a life. Rewards come from complementary messages from families or people enjoying our flavours at the heart of their meal.

We’ve been approached by the big grocery chains and even though we don’t want to play that game it was somehow rewarding to be in their sights and selected by them.

If we looked inside your fridge what would we find?

A lot of condiments, home-made jam and mayo, chinese chilli/peanut, various sauces and accompaniments, huge wedge of Reggiano and other assorted cheese and small goods. Piles of broccoli and beans and a couple of unrecognisable science projects!

What’s your favourite season for food and why?

I’d say Winter as I like to dive into a comforting casserole or Osso Bucco. Of course curries sell better in Winter but they are definitely an all year round option in our house.

What is one thing you couldn’t work without?

A good music system. Nuff said…

What are your BIG goals for 2019?

We have a new flavour coming out in about a month or two which is always exciting. Also our labels which we hand-apply are going to be made on a roll which will make one of our procedures a lot quicker. I’m going to India in July for a bit of research and pilgrimage and then meeting Shelley and Luis in Sri Lanka which has always been on the list.

If you weren’t a food producer, what would you be doing?

I’d be Djing a lot more and probably writing electronic music.  

What advice would you give to someone whose considering launching their own food business?

Be selective and get your price right from the word go. I think it’s always better to do one thing really well than to try and accomplish too many things from a whirl of ideas. My analogy is that I like my toast buttered thickly!

If you could have any celebrity /renowned chef cook you dinner, who would it be? 

Straight off the bat I think it would have to be Jamie Oliver. I’ve followed his cooking since his first Naked Chef book and his respectful, slap-it-about attitude with exceptional ingredients is something I really resonate with. He still seems fairly humble and his drive for education surrounding food is inspirational.

What would your ultimate last supper be? 

It would have to be Pork Chops Avesnoise, a recipe from a Robert Carrier book, and one of those special reminiscent meals my mum cooks. Basically Pork Chops grilled with a topping of cream, gruyere, dijon mustard and black pepper. With asparagus, almonds and a light coleslaw. With good friends and impeccable tunes.

To discover more and connect with Zest Byron Bay click below:

Website: www.zestbyronbay.com.au

Instagram: www.instagram.com/zestbyronbay

Facebook: www.facebook.com/ZestByronBay

Discover | Taste | Support Local

The post Meet The Locals – Zest Byron Bay appeared first on Foodies Collective.

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Foodies Collective by Kate - Chief Foodie @foodiescollect.. - 3M ago

Following a diagnosis of fructose malabsorption & gluten intolerance, founder Meg Farrell was motivated to develop a high quality, natural, great tasting sauce range that’s not only fructose friendly, but great for the whole family. Refusing to let her condition remove her pleasure and passion for food, her range has resulted in a delicious selection of sauces and condiments for everyday cooking.

In this interview Meg shares with us the one thing she couldn’t work without, who she’d love to meet in Paris + more!

NOGO ‘Tomato Sauce’ is featured in the Feb/Mar 19 ‘Smokin’ Sizzle’ Discovery Box.

”I’ve been hugged and even had someone cry in gratitude - these reactions make it totally worthwhile.

What’s your food philosophy?

It’s simple!  Eat locally made and produced food. Plus our food is extra special in that we are  FODMAP friendly (we don’t use garlic or no onion and are gluten + dairy free).

What was your inspiration behind starting Nogo Sauces?

I was diagnosed with Fructose malabsorption and gluten intolerance in 2016.  After many a plain (and very boring) meal, I was inspired to start NOGO, I wanted to give people pantry stables, sauces and condiments.  Sauces that were so delicious the whole family (and friends) would be happy to eat them! Everyday flavour hit for the whole family.

Gluten free products have had a bad wrap in terms of lack of flavour. Can you share with us why flavour is so important to you and how it’s led you to develop award winning products.

 It’s all about flavour when eating, otherwise the world is a little beige!  My goal was to not dilute down our products with fillers and water, ours are good old fashion sauces and condiments, made in a traditional method, the best part is, they taste delicious.

As a small batch producer, what’s the most challenging aspect to your job?

Firstly, it’s great fun company to run but there are challenges.  It’s mainly trying to fit my work load into a normal day, the list is long but I always get there!!  The end result, being our happy clients, makes it worthwhile.

And the most rewarding?

The feedback from people that have allergies and can’t eat fodmap is amazing, I’ve been hugged and even had someone cry in gratitude – these reactions make it totally worthwhile.  The surprising reward is that everyone likes them, not just the FODMAP community and we have a big following of people that are looking to eat clean, healthy foods.

If we looked inside your fridge what would we find?

The full range of NOGO as it’s my go to for an easy meal, especially having to eat low fodmap and gluten free … and then there’s the alcohol section…

What’s your favourite season for food and why?

That’s like asking me which is my favourite NOGO sauce (they are all like children), even though summer is a big hit in my house as it’s when I entertain the most.  I love making fresh Asian/Italian style salads on warm summer nights.

What is one thing you couldn’t work without?

My super amazing support team.  Without them this company would not be where it is today.

What are your BIG goals for 2019?

We are working hard on sending our sauces to all major cities across Australia, including NSW, which we have grown in recently!

If you weren’t a food producer, what would you be doing?

Interior Designer (which I was in a previous life, I still do projects for myself but have closed my practice since starting NOGO).  

What advice would you give to someone whose considering launching their own food business?

Go for it, before you do though, have a great financial model and business plan plus network within the industry for help and have fun, enjoy the ride.

If you could have any celebrity /renowned chef cook you dinner, who would it be? 

Gosh, can we call on Julia Child’s as I would have loved to have meet her, she looked like a real character and followed her dreams and whilst we are on the topic, can we meet in Paris?

What would your ultimate BBQ feast be? 

I love doing dumplings on the BBQ, sticky pork or even a paella and the list goes on as they are such versatile machines!   I had the gas pipe on my wok (on the side of my BBQ) made larger so it verging on flame thrower, for when I stir fry outside (and make my favourite peanut sauce!).  BBQ’s rock.

To discover more and connect with NOGO  click below:

Website: www.nogosauces.com.au

Instagram: www.instagram.com/nogo_sauces

Facebook: www.facebook.com/nogosauces

Discover | Taste | Support Local

The post Meet The Locals – Nogo appeared first on Foodies Collective.

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To celebrate International Women’s Day, we’ve pulled together some inspiring and helpful words from some of Australia’s top female food producers. 

Running your own business definitely has its challenges, but the upside can be incredibly rewarding. If you’re considering launching a business or are currently running one, we hope you find some encouragement and #girlpower here. 

What advice would you give to someone who’s considering launching their own food business? Amanda McKeith, Winnow Chocolates // 

“Research, plan and test your products with people whose opinion you trust”.

Melissa Sheppard, Mormor Food // 

“The best advice I think I can give is that I think one needs to have a niche. It’s difficult to compete with a lot of other producers who make a similar product to you. A point of differentiation is really important. Ask questions. Ask a lot of questions. Don’t be afraid to ask for help and to seek advice. Local council and other local businesses should be there to support and guide you for if you succeed, they will benefit too.

Don’t forget to be grateful to the people and businesses who do help you. Acknowledge them personally and publicly. After all, good manners will open doors that the best education cannot”.

Nadja Malovic, Nomad Chocolate // 

Surround yourself with people that will support you through the journey. You need to love what you do and believe in it, it will come handy when the times are tough. Work hard and have fun and celebrate every win, especially the small ones.

Fiona Herron, Foodie Fee // 

“Love what you do, believe in yourself and be your own biggest cheerleader. You will truly amazed at what you are capable of achieving”.

Christy Loekito, Wondersnack Co // 

It will take time. You will doubt yourself, many times over. Pivot, persist, and work with great people who share and can support your vision.

Sue Heward, Singing Magpie Produce // 

“Be thrifty, start small, be enthusiastic but don’t let it get to your head or empty your wallet too early. That said, do what you love and your heart swells. Creativity in my life and creating our produce is the jigsaw puzzle I have been missing for a long time”.

Westerley Isbaih, ALTO Olives // 

“Quality & integrity are everything. Don’t compromise on those two things”.

What is one thing you couldn’t work without? CC, CC’s Kitchen // 

“Passion – it’s the reason why I do what I do”.

Fiona Herron, Foodie Fee // 

“My R&D folder – this is where I keep all of my new ideas – flavours, recipes, product here. Ideas come at any time and if I don’t write them down when I think of them, they get forgotten in everything else that needs to be done in the day”.

Katherine Yerondais, Crackle Corn // 

“My passion. It might seem silly and trivial, but when I’m personally not feeling it in the kitchen… I pack up and go home. I find if I’m distracted, heart broken, feeling stressed or unwell, then it impacts on that batch of Crackle Corn and the product ultimately suffers. When I’m in that bad head space, it just seems everything wrong starts to happen…. you start burning, spilling, misplacing things….. It’s definitely not worth the drama. A better option is always to start fresh tomorrow!

It’s the understanding of the passion and respect you put into your product is what the customer can ultimately feel when they are consuming it”.

Rebecca, Rivertown Trading Co // 

Music! It’s a motivator and a companion while I work, so much so I even created a Rivertown Trading Co. Spotify playlist and it gets a hell of a workout.

Any tips on how to manage the growth of your business and motherhood? Tahlia Mandie, Kakadu Plum Co // 

“It is busy and often a juggle, but I wouldn’t have it any other way. My son started school this year which has allowed me to structure my days differently by having one drop off and pick up. Balance is about knowing where your priorities are and being able to give yourself permission to switch off and focus on other things; them”.

Melissa Sheppard, Mormor Food // 

My motto is that you can achieve everything, just not at the same time. It’s a juggle for sure, not necessarily a balance at the moment. I’ve cut back on production to enjoy being a full time mum to a new baby and two little ones. I’ve missed out on opportunities to market and grow my business this year but I really want to nurture and spend time with my kids.

I’m always looking for ways to improve Mormor Food so this time is a good opportunity to reflect and make plans to continue to build my business in 2019.

Discover, Taste, Support Local

The post Fearless Female Food Producers – International Women’s Day 2019 appeared first on Foodies Collective.

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Foodies Collective by Kate - Chief Foodie @foodiescollect.. - 3M ago

Hill Farm Preserves make a wide range of small batch artisan condiments and preserves from 100% natural ingredients. They even work with Brand Tasmania Ambassador Tetsuya Wakuda to make unique wasabi mustard for retail under his exclusive label. All their product labels feature hand painted artwork by a local Tasmanian artist to capture the beauty of the ingredients used. 

Karin Luttier is the third owner of Hill Farm Preserves however had worked within the business for several years before purchasing it. Many of the original award winning recipes are still under production today, as well as new ones created by Karin.

Hill Farm Preserves ‘Pub Mustard’ is featured in the Feb/Mar 19 ‘Smokin’ Sizzle’ Discovery Box.

”....I’ve surrounded myself with terrific people who share my passion for the business.!

Image: The Advocate

What’s your food philosophy?

The key to success with food manufacturing is to use the best ingredients and be consistent. Every time. Staying true to what you say the products are, is just so important.

What was your inspiration behind starting Hill Farm Preserves?

The Hill Farm brand has been around for many years. I am the third owner, having purchased it from Carolyn Nichols in early 2016. I worked for Carolyn for seven years before purchasing the business from her, I knew it well and wanted to grow it. Many of the original recipes are still under production today, as well as some new ones I created.

Can you tell us a little about the region you farm in and how it influences your product and flavours?

North-west Tasmania is renowned for its incredibly fertile agricultural farmland, reliably high rainfall and stunning natural landscapes. The Hill Farm Kitchen is located on the farm that grows the GM-free canola seeds for our cold pressed oil range and Tasmania’s only yellow mustard crop that features in our seeded mustard range. We are surrounded by farmland, national park and close to Bass Strait. Hill Farm products are made without added artificial colours, flavours or preservatives and is in perfect alignment with the natural Tasmanian brand values.

Out of all your beautiful preserves, do you have a favourite?

Dragons’ Breath Mustard reminds me of the traditional Dijon mustard I grew up with and love. I like the less sweet mustards and this one has no sugar.

As a small batch producer, what’s the most challenging aspect to your job?

One of the biggest challenges is the balance between pursuing business growth whilst remaining a producer of premium small batch products and managing production costs efficiencies. Labelling is labour intensive but scale of production determines when capital investment in labelling automation is warranted. Manufacturing in regional Tasmania presents other issues regarding freight – both cost and reliability.

And the most rewarding?

I enjoy the personal relationships that have developed over time with distributors and customers. It’s very rewarding to hear how much our customers love the look and flavour of our products and I see it reflected in repeat custom and growth in our sales network both domestically and in our export markets.

If we looked inside your fridge what would we find?

Unashamedly, you would find a fridge full of a wide range of Hill Farm mustard, Tomato Relish, Caramelised Onions and lots of salad ingredients. I always have tomatoes in the fridge!

What’s your favourite season for food and why?

Without a doubt it’s summer because of all the beautiful fruit. We are so blessed here in Tasmania to have access to an exceptional array of quality berries and stone fruit that taste amazing!.

What is one thing you couldn’t work without?

My business success depends on a great team, and I’ve surrounded myself with terrific people who share my passion for the business.

What are your BIG goals for 2019?

I have owned the business for nearly three years and made significant changes to how the product range is presented, without changing the premium quality. We secured new export markets late last year into Hong Kong, Singapore and Sri Lanka (on top of nearly two decades in Japan) and now it’s time to consolidate and build the brand in those markets. It’s exciting times ahead for Hill Farm Preserves!

If you weren’t a food producer, what would you be doing?

I love taking photos so I’d probably be a photographer. I am very lucky to be living in a house overlooking Bass Strait so there is never a dull moment as far as scenery and wildlife is concerned.

What advice would you give to someone whose considering launching their own food business?

Do plenty of research beforehand, stick to what you are best at an seek support and guidance for the aspects that aren’t your strengths and step out of your comfort zone!

If you could have any celebrity /renowned chef cook you dinner, who would it be? 

My mum is my celebrity chef and I dearly miss her cooking as we live oceans apart so I’d choose her, every single time.

What would your ultimate BBQ feast be? 

Chicken and veg skewers and good homemade burgers. But if I’m being honest, in my opinion a good BBQ has to have a big range of salads, the meat is secondary. And condiments are a must!

To discover more and connect with Hill Farm Preserves click below:

Website: www.hillfarm.com.au

Instagram: www.instagram.com/hillfarmpreserves

Facebook: www.facebook.com/hillfarmpreserves

Discover | Taste | Support Local

The post Meet The Locals – Hill Farm Preserves appeared first on Foodies Collective.

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Foodies Collective by Kate - Chief Foodie @foodiescollect.. - 3M ago

Instead of putting their feet up and enjoying retirement, sisters-in-law Debbie & Helena turned their love of garlic – growing it, cooking with it, and sharing results with their family and friends into a thriving business. Using the best quality ingredients that have been sustainably grown, they’ve created a unique and delicious range of dried garlic seasonings to help time poor cooks.

Pure and Purple’s Orange & Fennel Mix is featured in the Feb/Mar 19 ‘Smokin’ Sizzle’ Discovery Box.

”At the moment, because we are working around the clock peeling garlic, our fridges are practically empty!

What’s your food philosophy?

We are passionate about garlic and use the best quality ingredients, that have been sustainably grown,  to make unique and delicious products. Our aim is to make it easy for time poor cooks to create new taste sensations and add a touch of gourmet to their meals.

What was your inspiration behind starting Pure and Purple?

Two retired sister-in-laws living on farms a kilometre apart decided to grow Tasmanian purple garlic to supply local greengrocers.  After three years of growing and supplying fresh garlic, one of our crops was over-watered and when it was harvested it was unsuitable for sale as fresh produce.  We needed to find a use for a mountain of garlic, so decided to dry it and sell it as sliced dried garlic to customers who want Australian garlic during the off-season, when fresh local garlic is not available.  During the course of learning how to successfully dry garlic we discovered other local products, such as the Tasmanian native pepper berries. From there Pure & Purple Garlic Original Mix was born and our other products came on line over the next six months.

Can you tell us a little about the region you farm in and how it influences your product and flavours?

Our farms are in north-western Tasmania where the red basalt soils, pure air and cool climate are ideal for growing purple garlic.

As a small batch producer, what’s the most challenging aspect to your job?

All our products are hand-made which is extremely time consuming – it is a real challenge for our small team during the hands on production stage and there are never enough hours in the day.

And the most rewarding?

Meeting our clients at food events, watching their faces when they first smell our products and meeting them again when they return to future events to tell us how much they love our product and they become loyal repeat customers.

Image: Meander Valley Gazette

If we looked inside your fridge what would we find?

At the moment, because we are working around the clock peeling garlic, our fridges are practically empty!

What’s your favourite season for food and why?

Summer because we like fresh summer fruits and vegetables.

What is one thing you couldn’t work without?

Family and friends.  

What are your BIG goals for 2019?

We are developing some new products, including an Italian mix and a more intense Chilli mix for those who like a hotter chilli hit.

If you weren’t a food producer, what would you be doing?

Relaxing and enjoying retirement.

What advice would you give to someone whose considering launching their own food business?

If you are passionate about your product go for it!

If you could have any celebrity /renowned chef cook you dinner, who would it be? 

Matthew Evans (The Gourmet Farmer) because we follow his paddock to plate aspirations and he has done so much to promote small scale Tasmanian farm producers and their food products.

What would your ultimate BBQ feast be? 

All of our Pure & Purple Garlic mixes are ideal for BBQ cooking, from marinades, seasoning your favourite meat before grilling, on BBQ vegetables and in your salad dressings.  Spruce up a steak with a drizzle of olive oil, a good grind of any of our wonderful mixes and grill on the BBQ. The Orange and Fennel Mix makes a great marinade for pork cutlets with some virgin olive oil.  The possibilities are only limited by your imagination!

To discover more and connect with Pure & Purple click below:

Website: www.pureandpurplegarlic.bigcartel.com

Facebook: www.facebook.com/pureandpurple

Discover | Taste | Support Local

The post Meet The Locals – Pure & Purple appeared first on Foodies Collective.

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