Email Update
Wednesday, March 4 2009
In this issue:
Did you know?
Skellonz stock a range of specialty spices in convenient 250g, 500g and 1kg packs.
SMOKED PAPRIKA
Used extensively to both colour and flavour food, smoked Paprika is a popular substitute for the artificial red colours commonly added to sausages and preserved meats. Smoked Paprika is one of those essential spices classified as 'amalgamating', because it's well-rounded and beautifully balanced flavour profile compliments most savoury flavours.
SUMAC
In the Middle East, Sumac is used extensively as a souring agent instead of lemon juice or vinegar. It is sprinkled on kebabs before cooking and garnishes salads, particularly those with tomatoes, parsley and onions. In fact the flavour of Sumac compliments tomatoes and avocados so well, we hardly every consume either without it. Sumac is delicious on roast meats, especially lamb, mixed with paprika, pepper and oregano.
ZA'ATAR
The term Za'atar tends to create some confusion in the marketplace, as this Arabic word is used in many Middle Eastern countries to describe both the herb thyme and a blend made of thyme, sesame, sumac and salt. A traditional Middle Eastern use for Za'atar is to brush flat bread (such as Lebanese or Pita) with olive oil, sprinkle with Za'atar and lightly toast. Za'atar also goes well in mashed potato, seasoning for baked potato wedges, attractive and tasty coating for roast chicken and chicken pieces that are pan-fried or grilled.
MOROCCAN SPICE
This traditional Moroccan mix has a reputation of being the very pinnacle of all spice blends. The name Ras el Hanout loosely translated means 'top of the shop' and is meant to represent the very best the spice merchant has to offer. What makes this blend so special is the number of ingredients, sometimes over twenty, and the subtle manner in which all these unique spices merge to form a balanced, full-bodied blend with no sharp edges. Robust yet subtle flavour, with a spicy yet floral fragrance.
GALANGAL POWDER
The different varieties of galangal are all members of the ginger family. Galangal is an important ingredient in many Asian dishes and is particularly associated with the flavour of Thai food. The powder is included in Thai green and red curries and also features in the cooking of China, Malaysia, Singapore and Indonesia. In a similar way to ginger, the tangy aromatic flavour of galangal helps to neutralise overly fishy flavours and is therefore often used in seafood recipes.
LEMONGRASS POWDER
Lemongrass lends its own special character to many Asian dishes and is well worth considering as an addition to steamed seafood and poultry dishes, as well as in marinades for pork and whole fish barbecued in foil. The citral content of lemongrass is quite robust, so it can withstand long cooking and will not diminish as quickly as say lemon myrtle.
John's Chat
WHAT ABOUT THE CRICKET!! The summer has been pretty good also... Too many late nights, but great viewing - couldn't quite finish off on historic win over Australia at home.
Now the INDIANS are in town and guess what Super 14 has started, can't get my head around watching cricket and rugby in the same months - must be old school!
Still, business is good and growing, people are eating out - what recession? We at Skellonz are very optomistic about the future and looking forward to a very good year.
Check out our new products and "Did you know" section of this website.
Our smoked fish range is being put into many new menus and we now stock fresh whole eel and fresh eel fillets. Our whole smoked Salmon sides are probably the tastiest of most salmon we have tried, ask your Rep for a sample. The Kina Pate is fantastic (100g pots), "do try it" as Mr Dilmah says.
Talking of fish, we now have now added Fish Stock (5ltr) to our range, which includes Beef and Chicken Stock (5ltr), Beef 1/3rd Reduction (5ltr) and a Venison Glaze. Also in stock is a 500g Guava Paste from Brazil. Like Quince Paste, use it on a cheese board for great flavour and at last something different.
Our Israeli Toasted Couscous is still having fantastic growth with stronger sales than ever, both in the 250g and 2.27kg bags. Great for salads intead of rice, hot dishes and we have even tried it with our DGF 55% or 72% chocolate melted through it as a dessert and served with ice-cream and fruit.
To finish, I guess we can say to everyone including ourselves "hang in there"! As most of you know, we are always searching, obtaining and allowing you as our customers to try these products, then add them to your menu to give your customers the dining experience we at Skellonz always want to be a part of.
Welcome to all our new customers who have come "on-board" recently. Talk to our great team for any queries to do with our current stock and new products you wish us to source. We now begin to all look forward to the challenges Winter brings - and be ready for a great Summer 09/10 - Cheers.
John Skellon
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CAVI.ART - SEAWEED CAVIER
This new delicacy is made of seaweed and very tasty. With no cholesterol, lower salt content and only natural colours/preservatives, Cavi.Art is a healthier option than conventional cavier. With no fish oil content and long stability, this product does not have to be refrigerated. Not only a better choice for the customer, but also a plus for the environment with less than 5% of the yearly growth of seaweed ever harvested.
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AWARD CHUTNEYS/DIPS
Award Chutneys/Dips are all hand-made in small batches to maintain freshness and quality. Using only fresh ingredients and local produce, they are all preservative free and manually placed into packaging to maintain textures.
SMOKED TOMATO CHUTNEY
Fresh tomatoes combined with chilli, spices and finished with a light manuka smoke.
EGGPLANT CHUTNEY
Chunky diced eggplant. Used on its own or can be combined with sour cream or cream cheese to make a flavoursome dip.
KUMARA CHUTNEY
Chunky diced kumara cooked with chilli, spices and finished with a light undertone of star anise.
PUMPKIN CHUTNEY
Creamy pumpkin with sweet full flavour, cooked with chilli, spices and cinnamon quill.
TAMARIND DIPPING SAUCE
Thick Tamarind with full flavour and rich colour. Great to use as a dip, additive to sauce or use as a marinade.
PESTO SPECIAL - MARCH ONLY (exclusive GST)
Award Basil Pesto (1kg) $26.60
Award Sundried Tomato & Basil (1kg) $26.60
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LEMONS, LUTEIN AND LUST - NEW OLIVADO AVOCADO OIL
New Zealand's original avocado oil "Olivado" has developed a world first Avocado Zest made from freshly pressing the pulp of avocados and lemons.
Originally named ahuacatl in the Aztec language, the avocado was thought to be an aphrodisiac in those days. It is a well known fact that extra virgin oil is the healthiest of all oils. While Extra Virgin Olive Oil is useful in dressings and dips, Avocado Oil is the best extra virgin oil for high heat cooking as its smoke point is greater than olive oil.
Olivado Avocado Zest is perfect for imparting citrus deliciousness to pan fried or baked fish, in a lemon based marinade for barbequed chicken or lamb, or as a simple salad dressing. Its wonderful deep green colour is perfect for restaurant finishes. Also for home, Olivado Avocado Zest is a great pantry essential this summer and must be tasted at once.
See the "specials" tab on the Skellonz website to take advantage of a fabulous March Special for Olivado products.
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Roll of Smoked Salmon with Cavi.Art
INGREDIENTS:
300g smoked salmon slices
1 jar of red Cavi.Art
100ml Creme Fraiche
2 gelatine leaves
1 tsp lemon juice
Salt / white pepper
Small amount of chopped dill
Dressing: Stir a little Cavi.Art, some chopped dill, parsley, chives, salt and white pepper into half of the creme fraiche.
METHOD:
Spread the salmon onto a piece of baking paper to form a square.
Mix remaining half of creme fraiche with Cavi.Art, lemon juice and spices.
Soak the gelatine in cold water, then heat in bain marie. Add this to the creme fraiche mixture, then spread a thin layer on top of the salmon.
Roll the salmon and chill for a couple of hours. Slice and serve with dressing, baguettes or toast.
(Serves 4)
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Two Fifteen Bistro & Wine Bar
Skellonz congratulates Jeremy Schmid, who's Two Fifteen Bistro & Wine Bar appeared in the Herald's Sunday publication dated 15 February. We take this opportunity to wish him all the best in this new venture and may the good reviews and patrons continue to flow.
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Go Harbourside!
Congratulations to Phill Spathis, Executive Chef at Harbourside for being one of the restaurants chosen to showcase their talent at the Taste of Auckland Festival being held at the Ellerslie Racecourse 19-22 March. Each restaurant attending will be selling three signature dishes in sample-size portions for you to try so make sure you take time out to go and enjoy what this show has to offer.
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New Look Skellonz
For the first time, Skellonz have sign-written their delivery vans and reps vehicles. Skellonz are very proud of their new look company logo and all staff were asked to contribute ideas to describe Skellonz "the unique taste". After many great suggestions, the one chosen was:- New Zealand Owned Food Service Supplier.
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New Staff - Melissa & Ashika
Melissa brings with her a huge amount of experience. She was a Chef at the then Saints Restaurant in St Heliers, which always had a huge reputation as "the place to go" and more recently, as owner of TASTE Cafe and Catering. Melissa's role is Account Manager for all the Hotels in Auckland, so watch your emails Chef's, Melissa wants to make an appointment with you.
Ashika is currently working part-time in accounts as a PA to Monika. Shortly she will be changing over to full time work assisting the team in our busy front office.
We welcome them both into the Skellonz Team and wish them all the best.
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