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Dear Friends and Foodies,


With Christmas fast approaching, my thoughts are starting to meander into the direction of...what to cook for Christmas lunch...what do I get my friends and family who already have absolutely everything...and when is it ok to start opening a bottle of wine on Christmas morning?

Well the first two questions are relatively easy, we are doing the baked hams again this year, Bourbon, orange marmalde and honey flavours.  And, in addition we are also doing turkeys...whole or half birds and cooked and uncooked.  We are taking orders now, so this can be one thing you don't need to think about.

The second question...family and friends who have everthing...food...gourmet food...pop in and have a look at our range of local and interstate gourmet food products.  You can create your own gft basket.

I look forward to seeing you soon, why not pop in for breakfast on Saturday morning, I have finally mastered the art of poaching eggs and do hat  balsamic mushrooms.


Cheers,

Olga
  
      Shop | Kitchen Phone - 0468 846 306      
Range Shopping Centre, James St, Toowoomba, QLD 4350
Shop | Kitchen  0468 846 306      deli@gypsygourmet.com.au
October
kitchen basics - basic asian

utensils
bamboo steamers - these come in lots of different sizes, but in most homes 2 steamers with a tight fitting lid should be enough.  Soak your new steamers for at least 2 hours before using them for the first time.
strainer - these with their long handles are fabulous for getting food out of hot woks, I love to use them when I am blanching beans, asparagus or boiling potatoes.
wok - you can get all sorts and sizes of woks, but do lot for a steel wok with a rounded base. To season your wok before you use it for the first time, put 2 tablespoons of oil in the wok at a very high heat - in fact you need to get it almost smoking. Cover the sides with oil and allow to cool.  Repeat this process a couple of times, and remember to oil your wok before storing it so that it doesn't rust!
ingredients
soy sauce - you can get light to dark and from sweet to salty, it just depends on the dish you are cooking and the intensity of flavour you are looking for.  If I am cooking Japanese I like to use a Japanese soy sauce and a Chinese one for Chinese cuisine.
asian herbs - these include vietnamese mint with its long leaves and slightly bitter flavour, kaffir lime leaves which look like two leaves joined together and which give your dishes a ctrus flavour.
tamarind - you need to soak the stringy pulp and seeds in hot water and then sqeeze out the flavour.  If you don't want the mess you can also buy tamarind paste. It gives a beautiful, slightly tart taste to the dish.
what's in season for october
we are well into spring now and the variety of fruits and vegetables is wonderful...the nigehts are becoming balmy and perfect for alfresco dining
fruit
bananas | blueberries | carambola/starfruit | grapefruit | lemons | mangoes | oranges | passionfruit | pineapple | red papaya
rockmelon | strawberries | tangelo
vegetables
artichokes | asparagus | beetroot
broccoli | cucumber | chillies
chinese greens | garlic | green beans
hass avocados | lettuce | mushrooms
onions | peas | silverbeet   | spinach
spring onions | zucchini