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  1. Great hard-to-find condiments

    The bush tomato sauce and the lemon Myrtle chilli are both really good and give very interesting variations on flavours you are familiar with.
  2. Great hard-to-find condiments

    These products are pretty good. http://www.outbackpride.com.au/products/sauces-and-dressings
  3. Great hard-to-find condiments

    There are some very interesting relishes, jams and sauces made here in Australia from native ingredients (we call it bush tucker). lemon myrtle, finger lime, quandong and samphire spring to mind, and are quite prevalent in better restaurants, although often expensive
  4. Why not a nice port? Still a wine gift, and might go nicely with the cheese toward the end of the occasion.
  5. Ahh, Bisto! The Gravy Mix

    We get it quite easily in most of our supermarkets in Australia, but it’s probably because there is still a lot of convict and migrant stock amongst our population.
  6. Nope. They look like the seed bells we hang in our budgerigar cages, though.
  7. When do you over tip?

    Yes, it’s for this reason. At least, here in Australia. At the end of shift, when you are settling the card machine, tips are shown as a seperate “pool” of transactions. It’s done this way firstly to ensure that tips are accounted for correctly (ie: not double taxed) and secondly as a deterrent for owners to pocket the tips themselves. There are still very dodgy practices by owners trying to get their hands on the tips, in some restaurants. It used to be common for owners/management to rule that breakages, walk-outs or comped meals come out of tips. This is illegal now. In Australia, we have a decent living wage, and tipping is an exception rather than a rule. Tipping is generally for excellent service or, sometimes, large groups. When waitstaff see an American tourist come through, they will knife each other in the back to get them to their table section.
  8. Verjus

    and yet, you’re the one buying verjus in a can...
  9. Verjus

    It’s just unfermented grape juice, really, and it’s like a vinegar style. I really get hot under the collar when ‘celebrity’ chefs just bang on about one particular ingredient, especially when they sell it. Balsamic does pretty much the same thing as verjus, and far cheaper. Maggie Beer comes across as the best grandma you could ever wish for in your kitchen, but truth is, she is a hard nosed **** to work for.
  10. Verjus

    If you come to Australia, there is a local cook in SA called Maggie Beer who never stops shilling the damned stuff. According to her, every single recipe in existence needs verjus.
  11. Mezzalunas

    I will admit that I’m also one that has used mine only once.
  12. Satay from scratch

    This topic interests me as well, since I’m about to introduce a satay dipping sauce to my delivery-at-home-from-scratch menu. for those unaware, it’s basically a Meals-on-Wheels for time poor folk, without being takeaway or pizza every night. i know my clients will be used to the generic Asian takeaway satay sauce, so they will be expecting crunchy peanuts and creamy, spicy goodness. thanks for the above recipes, I will be kitchen testing some of those this weekend. for the record - I have perfected my KFC style fried chicken just recently, and received rave reviews so it’s being incorporated into my new season menu. Instead of partnering it up with a carb (ie: potato or rice) I’m offering it on its own with four different dipping sauces: Lemon (to make Lemon Chicken) Garlic Tzatziki (for a Greek style) Asian Soy and Spring Onion Satay any hints here to make it shine beyond every day takeout would be hugely appreciated.
  13. Perhaps try making a roux and then adding, little by little, until you have the consistency you are looking for? the question is a bit odd, to me, since I’m not sure what you are going for.
  14. In many respects, you are at the mercy of the shop staff and the various store policies. As an example, I found a brand new Breville coffee tap out bin that had been thrown away by one of my staff simply because she didn’t know what it was. I work for a charity store that is connected to a religious organisation, so we are not allowed to sell Buddha ornaments. Harry Potter and Twilight items are likewise outlawed (supernatural themes) but in most cases, if you get to know the people in your local store and let them know what interests you, they will keep you in mind when a good piece comes in. It’s a bit of a misconception that all the good stuff gets snapped up by staff and volunteers-sure, it does happen, but it’s exactly the same as if you work in any retail store - you are there all day and therefore get to see all the products as they arrive. Policy generally dictates that every item must be priced and placed on the shelves before any staff or volunteers can “snap it up”. Never had a KitchenAid donated (!) and my personal focus is kitchenalia, but I’ve had numerous brand new items like slow cookers, portable induction hotplates, Bodums, high-end dinner sets and deep fryers come through. The latest hot item that seems to be highly donatable is multi-chopper vegetable thingos - (Zyliss et al). We get about five a week. And cut glass - anything, platters, trinket bowls, punch bowls. Please make it stop.
  15. Great hard-to-find condiments

    Delivery to Australia would be wonderful, albeit at a higher premium, surely.