Steph's Gourmet Foods News

Impress your guests with a beautiful Antipasto & Cheese platter option from Steph's Gourmet Foods

Our antipasto and cheese platters are created to cater to a range of budgets and tastes.  Starting from the very simple to the very gourmet.

Boasting fresh products from Steph's Gourmet Food range - we artfully place a delectable range of produce on a platter and can cater from romantic entertainment dinners to events & functions.

We can custom make platters to suit your palette so contact us now, take the guess work out of entertaining and let Steph do what he does best!

Welcome to Steph's Market updates

See us at our stall at the following upcoming markets:

• Thursday April 18 2019 7.30am-2.30pm - Parramatta Farmers Markets
• Sunday April 21 2019 7am - 1pm  -   Newcastle City Farmers Market
• Friday April 26 2019  7.30am-2.30pm  - Parramatta Farmers Markets
• Saturday, April 27 2019 8am - 1pm -  Castle Hill Markets

Nduja Spread
'This delectable, spice infused spreadable creation is taking it's rightful place at the top.

We know it’s the new year, We know you are all trying to kick start our goals and get fit and healthy. But indulge us and put all of that aside for a moment, and make way for something truly scrumptious and life changing - our best-selling product for 2017 "Nduja spread".

Move aside bacon wrapped EVERYTHING, this delectable, spice infused spreadable creation is taking it's rightful place at the top.

Now first let’s make sure no judgey smirks are received when you are ordering this later today, which we know you will. It is pronounced 'en-DOO-ya', although there are many variations to the name. Honestly as long as you have a passion for gourmet food we couldn’t care less how you say it, we're all about less talking and more eating at Steph's Gourmet Foods!

Nduja has its roots in the South East of Calabria, the name taken from the French word andouille, which means "sausage." This baby is not for the faint of tongue, and is a combination of pork fat, herbs and spices and spicy Calabrian peppers. If you are an adventurous eater we know this will become a staple in your diet, because it goes well on just about anything.

Once you remove it from the fridge and allow it to soften, stir it through your favorite pasta, slather it on crusty bread with some scrumptious ripe cheese or eat it as is. Once you have tried it you will see what a versatile gourmet creation it is, and never be without a stash ready to pair with a rich glass of red after a hard week. Or an easy week. We will see you in store or at the markets to pick up your fix soon!

Find out more or buy online at https://sausageaustralia.com/products/nduja-chili-infused-spreadable

Gift Vouchers available

The ultimate in romantic and gourmet gifts for your loved ones, friends and family.  

Add a Steph's Gourmet Gift Voucher to any hamper or as the perfect gift for Birthday, Anniversary or Valentines Day.  Elegantly designed vouchers are now available for purchase online.

The Magic of Truffle Salt

Black truffle salt transforms potatoes, eggs, rice, pasta, vegetables, fish, poultry and meats into exotic dishes as well, truly unforgettable culinary experience.

Truffle salt is a great way to add distinctive, earthy or for some “that” smoky flavor to your dishes. Smoky flavor of truffle goes well with many foods and ingredients. In the following article we will talk about usage of truffle salt and some of the best ideas which should help you to enrich your favorite meals.

In our experience, black truffle salt tends to enhance recipes that are fairly plain, though there is no limitation. Once you start using truffle salt in your cooking, you can’t stop! Usually people end up, finding themselves in a situation where sprinkling truffle salt on everything they eat give them a joy and pleasure in discovering next perfect truffle salt combination.

Truffle salt works as well in sweet dishes as it does savory ones. Here are some unbelievable tasty ideas to inspire you!

- Sprinkle over Scrambled Eggs, Boiled Eggs or any omelet dish, as a final touch;

- Truffle salt and French fries or baked potatoes go perfectly together;

- Truffle popcorn is a must-try everyday snack. Sprinkle some truffle salt over popcorn and enjoy;

- Sprinkle some truffle salt over toast or sandwich which contain avocado. Truffle salt and avocado go well together;

- Risotto – Truffle salt adds a subtle richness to creamy risottos;

-- Sprinkle black truffle salt over bruschetta previously drizzled with extra virgin olive oil

- Sprinkle over foie gras or pate;

- Sushi – Use truffle salt instead of soy sauce to add flavor to sushi or other raw fish dishes;

- Pizza – Truffle salt as addition to a slice of pizza;

- Veggies – Truffle salt create an entirely new experience to any veggie dish or salad;

- Truffle salt can easily turn a common dessert into something sultry and exotic, especially deserts which combine honey;

- Sprinkle over any cream-based soup (try cream of artichoke);

- Atop a roasted fish fillet (cod, mackerel…)

-One thing is sure – once you taste truffle salt, you’ll understand why it is not only a special occasion condiment but most desirable everyday meal companion.

Shop Online Now: https://www.stephsgourmetfoods.com.au/collections/spices-and-condiments/products/tetsuyas-truffle-salt

Blog Resources: istra-truffle.com

STEPH'S GOURMET HEADS TO PARRAMATTA MARKETS
Every Friday - Church St Mall, Parramatta

The markets are perfect for an inspiring breakfast or lunch, and for stocking up fresh Australian produce. Fridays are your opportunity to mingle with growers and artisan food producers selling high quality, authentic local, seasonal produce.

Regular train and bus services to Parramatta Station and Bus Interchange. Visit www.transportnsw.info for journey planing.

Find out more at: https://www.cityofparramatta.nsw.gov.au/about-parramatta/things-to-do/farmers-market

Poulet Basquaise

Chicken Basquaise is a traditional culinary specialty of the Basque Country. The chicken in a piece is simmered in a sauce of peppers, tomatoes and onions in pieces, with garlic and white wine and seasoned with salt, pepper, and Espelette pepper. The sauce, or rather confit of sweet peppers and tomatoes, is in itself another Basque specialty, called piperade, to be consumed hot or cold in accompaniment of scrambled eggs or the dish.

Ingredients

• 1 chicken Thigh red cut into pieces
• 25 g butter
• 2 tablespoons olive oil
• 1 kg of tomatoes
• 1 kg of green and red and green Pepper
• 3 onions
• 3 cloves of garlic
• 100 g of Cold smoked Pork Belly
• 2 sprigs of thyme
• 1x Bay leaf
• 1 pinch of salt
• 1 pinch of Espelette pepper

- Cut the peppers into strips and the tomatoes into quarters.
- Peel onions and garlic cloves and chop chop.
- Put the Smoked Cold Pork Belly into cubes and put the Thyme and Bayleaves in the casserole, put in the    butter and the olive oil.
- Bring the chicken pieces back over high heat for about ten minutes, they should have a nice gold color.-- -- Reserve the chicken in a dish, keep the juices of the chicken.
- In the same casserole, put the dices of onions, garlic and the strips of sweet peppers. Add a small pinch of   salt, a pinch of Espelette pepper and cook for 7 or 8 minutes, stirring once or twice.
- Add tomatoes, diced Pork Belly, thyme and bay leaf and mix. Let cook for 20 minutes over medium heat.
- After 20 minutes, add reserved chicken and cook for 30 minutes, always covered.

If there is no liquid you can add a little White wine. (about 150 ml) and poor a little glass for you too, serve it up, as is, with a nice green salad and white rice.

Bonne Appetit! 

Spring maybe here but those windy days and chilly nights are still upon so warm up with our delicious french Potato Soup.  Delicious and easy to make 

Potato soup with flair

Ingredients

750g potatoes
1 leek 
1 large onion
Spash of oil
300Ml of Double Cream 
50g butter 
1 ½ litres of chicken stock 
1x Bouquet Garni
Salt and pepper
Pinch of grated nutmeg

Method

1. Peel and chop the onions and then add in a little oil, then chop the leek and add to the oil and season.
2. Peel and slice the potatoes and add up on top of the onions and leek slices.
3. Cover the vegetables with some of the stock, bring to the boil and simmer for 10 minutes
4. Pour the rest of the stock into the pan, add the parsley and cook on a medium heat for 30 minutes.
5. Puree the soup in a blender and then add the cream , Taste it add a knob of butter and the grated nutmeg
   
   

 Just Yammy…….Oui Oui - Bon appétit!

Potato and oil. So simple, so bad for you and oh so delightful. The humble French fry is a part of just about every culture in some way or another. Many love the crispy reliability of the McDonalds fry, others savour the fresh hand cut golden treats the local fish and chip shop provides. Since the nation recently celebrated National French Fry day we did some digging on just how this cultural icon came to grace us with its presence, and the original story surprised and intrigued us. Unlike the name suggests, many historians suggest that the French Fry was invented in Belgium in the 14th century.

It is believed that in winter when fish were scarce they turned to slicing and frying up the abundant root vegetable, preparing it in the same manner they did the fish. It wasn’t until a French army medical officer came along several hundred years later and discovered the creation that it became so popular. Officer Antoine-Augustine Parmentier campaigned strenuously for the frys acceptance, going as far as stationing guards around his potato patches to try and convince people they were valuable and worth consuming. The product became known as the ‘French fry’ and spread across the globe, creating a food culture in itself.

When we think luxury, sophistication and decadence, the fabulous food of the French undoubtedly springs to mind. Hot gooey chocolate croissants, gourmet cheese paired with a rich and earthy Bordeaux. Gourmet fair loaded with fat, carbohydrates and alcohol, all things that would make the typical health nut cringe. These are all, however, staples in the French diet, a fact that you would never guess if you perused some info on their health standards.  France has shockingly low Coronary Heart Disease rates, as well as longer life expediencies compared to other countries such as America and Australia. Despite doing all the wrong things as far as health is concerned, smoking, drinking and eating high fat foods, the French are a very healthy nation. This bizarre set of circumstances has been coined The French Paradox, and has seen many theories try to explain its happenstance.

French food culture is approached very differently to other nations, they see all their meals as a social event, to really experience and indulge in.  Meals commonly span over several hours, and involve the slow consumption of predominantly red wine. Red wine is considered to have a lot of health benefits including aiding digestion, possibly contributing to their high health standards. Something the French diet significantly lacks that would positively impact their health is processed and frozen foods. Countries like America often opt for convenience over nutrition, however the French adore fresh home made cooking, free from many of the preservatives and chemicals that can be detrimental to ones health.

Regardless of how they manage it, the French have perfected eating divine cuisine while staying stunning and healthy. Could the French Paradox spurn the next food trend, we truly hope so! Bring on the rich cheeses, creamy pates and crisp and crusty baguettes, all of which can be easily purchased at Steph’s Gourmet Food.