Archive for the 'Artisan Food Producers' Category

25
Feb
13

Intercontinental Sydney Butter-up Sydneysiders with Pepe Saya

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Categories: Artisan Food Producers and Hotels & Resorts

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Executive head chef Tamas Pamer and executive sous chef Julien Pouteau have created an exclusive degustation menu, where each dish celebrates Pepe Saya’s renowned hand-churned butter as the core ingredient.
Available February 25 to March 17, the A Taste of Artisan Butter with Pepe Saya experience features canapés and four courses, such as Shiro Kin Wagyu beef with truffle beef pie, butter roasted airloom carrots and crisp dumpling and a kouign amann dessert, using Pepe Saya’s velvety mascarpone, golden apple and salted caramel ice cream. Each dish will be complemented with wines from around Australia

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“We have a great relationship with Pepe Saya, whose passion for local produce and top quality cuisine mirrors our own,” Julien said.
“His beautifully-made butter already has a cult following among Sydneysiders, but the way in which they will experience it through the new A Taste of Artisan Butter degustation will be something new altogether.  Growing up in Brittany in France, I was raised on butter. I used this experience to create a menu of traditional Brittany dishes which will be new to many Australian palates in terms of taste and texture.”

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A Taste of Artisan Butter with Pepe Saya is the first in InterContinental Sydney’s new A Taste Of series, whereby the chefs have selected their favourite local producers to celebrate across four themed degustation experiences.
Each of these seasonally-focused menus will be available for a limited duration at different stages throughout the year. Other degustation dinners include: A Taste of WA with Marron Crayfish (May 6 – May 26); A Taste of Perigord Truffles by Lowes Mount Truffiere (July 1 – July 28); and A Taste of Native Bush Tucker with Outback Pride (October 21 – November 10).
Available for $85 per head or $115 with matching wines, A Taste Of dinners will be served from 6.00pm in Cafe Opera, located on level one of the hotel’s stunning circa 1851 Treasury Building. Guests can enjoy the experience in the elegant main dining room or alfresco in the dining court of the hotel’s historic sandstone arcades. Bookings are essential.

 

For more information and bookings, contact restaurant reservations on 02 9240 1396, www.interconsydney.com.au.

12
Feb
13

“Say it with cheese!”

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Categories: Artisan Food Producers and Latest Foods

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To launch our Limited Edition Cheese Range, Salt Meats Cheese has created “Billie Valentine” to celebrate Valentine’s Day. This unique handmade cheese created by Rachel Bajada is made on site from freshly pressed French goats curd with a generous layer of quince paste, set into a heart-shaped mould and adorned with fresh rosemary and edible Australian Wildflowers.

Billie Valentine is limited strictly to 200 pieces. To avoid missing out, customers can pre-order their cheese online and collect in-store between Saturday Feb 9th and Thursday Feb 14th by 5pm. Online orders include a customised message so you can put your feelings on paper and ‘say it with cheese’. Personalised messages are printed on labels and individually placed on the packaging. Each pre-ordered cheese comes gift wrapped in individual patisserie boxes with a red ribbon.

Delivery can be arranged and is quoted on request.

Billie Valentine gives “cheesy” valentines gifts a whole new meaning…!

Net weight 250 grams, RRP $18.50 (collect in store, delivery not included).

Salt Meats Cheese

41 Bourke Road

Alexandria 2015 NSW

https://www.facebook.com/SaltMeatsCheese

Ph: 02 9690 2406

20
Dec
12

What a Year It’s Been – Pepe Saya

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Categories: Artisan Food Producers

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It’s been a smashing year for Pepe Saya, with some amazing highlights. The introduction of Pepe Saya butter on Qantas First Class flights (Ex Sydney & Melbourne), the founder of Pepe Saya, Pierre Issa being recognised as one of Sydney’s Top 100 Influential People (Sydney Magazine, November 2012), Finalist in Shoot The Chef (Crave SIFF) and of course the butter of choice.

To end the year Pepe Saya has created two decadent products for Christmas 2012, an Australian Pouring Custard and Brandy Butter both made with local rock star ingredients.

Pepe Saya is gearing up for a massive 2013 with some awesome events already planned all over Australia, the goal is to be the best butter in Australia with an overall plan for Pepe Saya to be synonymous with butter – a big mountain to climb.

For full stockists please email Pepe on info@pepesaya.com.au

You can also view a video by Rob Locke, “The Making of Pepe Saya Butter” at www.pepesaya.com.au for up to date events visit www.facebook.com/pepesaya or @pepesaya

For further information please contact:

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Pierre Issa at Pepe Saya m: 0401 191 896 e: info@pepesaya.com.au

01
Oct
12

French Cheesemaker Partners with Entrepreneurial Aussie Farmers to Break Mould on Organic Cheese

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Categories: Artisan Food Producers and Latest News

A renowned third generation French cheesemaker is partnering with a group of entrepreneurial Aussie farmers to create a new range of cheese rarely seen in Australia.

Matthieu Megard from L’Artisan Cheese Timboon, who was behind the re-opening of the iconic Timboon Cheese Factory in West Victoria, says by partnering with

the Organic Dairy Farmers Australia Co-operative – which is owned entirely by organic farmers across Victoria – he’ll be able to provide a quality organic cheese unlike anything on the market.

The ODFA co-op, which was started by a small group of farmers who bucked traditional methods to go organic a decade ago, now has some 22 members, who all firmly believe in the long term sustainability of their farms, the well-being of their cows and how that translates to remarkable, certified organic milk.

It’s that pure, untouched milk which has Matthieu excited.

The Frenchman, whose family has been in the cheese industry for a century, moved to Australia five years ago with a desire to create quality local cheeses.

After re-opening the Timboon factory two years ago he achieved that and L’Artisan Cheese was born.

Its products now range from fresh curd cheese to semi hard cheese and are available across the country in gourmet delis; and used by some of the country’s best restaurants including Vue de Monde, France Soir and Jacques Reymond.

Matthieu says he wants to go a step further and create a hand-crafted gourmet semi-hard mountain style French cheese – something he couldn’t achieve without untouched organic milk.

“Our emphasis on using the best local products has naturally pushed us to source truly pure, unique organic milk because it has such a significant impact on the cheese, from its texture, taste and colour to its creaminess.

Matthieu believes so much in the impact organic milk has on cheese, that he is converting his entire range.

Organic Dairy Farmers Co-op CEO Bruce Symons says it sees its role no different to a winemaker.

“Just as the quality of grapes and the types of grapes can impact on a wine, we truly believe that the quality of milk is no different, and by putting our milk in the hands of someone like Matthieu, it can produce incredible products.”

He says the result is a win-win for everyone.

“For the consumer it means more choice and a gourmet product created using the best organic milk available which is hand-crafted by a respected artisan cheese-maker, and for our farmers it will showcase the truly unique aspects of their milk.”

So what’s the long term plans for this artisan French cheese-maker.

Matthieu says his ultimate dream is to create Australian raw milk hard cooked cheese, which is far superior in taste and allows the true flavours of the milk to come to the fore.

But for now he says the focus is on creating something reflecting the taste of his home-town using unsurpassed milk products  – “it’s what we call in France ‘Vraiment remarquable’ – something truly remarkable.”

The new cheese range will be available from early 2013.

http://www.lartisancheese.com.au

http://www.organicdairyfarmers.com.au

09
Jul
12

Ripples Sydney Wharf, Susman and Saya for Premiere “A Day on the Wharf” Luncheon

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Categories: Artisan Food Producers, Events and Restaurants & Bars

Ripples Sydney Wharf at Pyrmont has teamed up with Pepe Saya and John Susman for “A Day on the Wharf” on Sunday 15th July, featuring Kinkawooka Mussels, Pepe Saya Butter and Mudgee’s Burnbrae Wines

“A Day on the Wharf” is the first of a series of food and wine events featuring quality produce from selected local regions.
The Sunday lunch event is from 12.00 noon at $65 per person for a 3 course set menu with three glasses of Burnbrae Wine.

“It seemed a natural collaboration” said Bill Drakopoulos, Ripples owner.  “Pepe and Susman have regular stands profiling their superb products at the monthly Good Living Markets in Pyrmont Park, and Ripples Sydney Wharf is directly in front on Wharf 9 – an easy walk to absolute waterfront for a light luncheon!  Ripples Sydney Wharf will have a Kinkawooka mussel and Pepe Sayer garlic butter dish on its new winter menu from 4th July, 2012.
Kinkawooka Mussels come from Port Lincoln in South Australia and are of the highest environmental sustainability and culinary quality.  Pepe Saya Butter is made from 100% fresh cream from Picton, cultured over a two week period, churned and then shaped by Pepe’s passionate team.  Established in 1968, Burnbrae is somewhat of a Mudgee icon known for its multitude of Award Winning Wines.

Bookings call – 02 95711999 www.ripplessydneywharf.com.au

28
Jun
12

Welcome to Chocolate heaven – Rino Saffioti Chocolatier

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Categories: Artisan Food Producers and Latest News
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Rino Saffioti and his wife Marisa have been making chocolates for more than two decades.  Predominantly wholesalers to the retail giant David Jones up until a couple of years ago,  they decided it was time to come out from behind closed doors and open up a  shop to the public. This was two years in the making while they continued to supply a handful of clients up and down the coast and also in Sydney.

The shop is located on the main street of Haberfield and is a welcomed addition to the small shopping centre. Surrounded by many other Italian eateries and speciality shops they fit right in. The shop is an intimate place where wonderful chocolates, pastries and gelato are beautifully displayed. The coffee is also roasted onsite.  Having had the pleasure of eating some of the chocolates over the last few weeks all I can say is” I am hooked”!

I asked Rino and Marisa how they started in the industry and they basically stumbled into it 20+ years ago when Rino was made redundant from his job in the electronics industry and he began helping his wife who was working in a chocolate shop in Drummoyne. They eventually bought that shop, that made chocolates for Myer Department Stores and also to the public. The shop struggled to survive after the buyers from Myer moved to Melbourne which made business negotiations more difficult. The chocolates that were on offer were all made from compound chocolate and most Australian’s were used to the flavour of Cadbury chocolate which dominated the market back then in the early nineties.

So it was through trial and experimentation and constant feedback from their customers  that led to the use of couverture chocolate and developing an Easter range for the David Jones brand. After the initial Easter range, David Jones asked Rino and Marisa about what else they could do. From this point on they began to supply David Jones with loose  chocolates which were sold individually or were gift boxed.

The range now on offer in their Haberfield shop includes individual chocolates, fruit pastels, maccarons, biscotti and pastries as well as home made gelati, and savoury goodies. Some of the best sellers in the chocolate range include salted caramel, strawberry truffle, spicy tahini and stracciatella.

So next time you’re around the Haberfield area drop into try a chocolate or two and  a coffee or one of the other many other wonderful offerings.

Rino Saffioti is open Mon-Sat, 8am-5pm

129 Ramsey St, Haberfield

Ph: 02 97167671

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