I'm Eating What?!

We love introducing you to beautiful local rarities and tasty treasures influenced from afar. Next week there are a few ingredients in our Food Bags that may have you quietly thinking, “What’s that!” So we'll make the unknown known so you too can be an expert on this week’s goodness.

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Ajvar (‘eye-var’).

Ajvar is used in this week’s Classic Bag as a sauce to compliment to Thursday night's Macedonian Meatballs with Paprika Pilaf, Roasted Cauliflower, yum! The origin of the word in Balkan in nature, and it shares it’s etymology with caviar, although there is no fish roe involved? It’s not completely clear how the two came to share a name but it is thought that it could be due to the colouring and consistency. There are as many ways to make Ajvar as there are mountain valleys in Eastern Europe! We’ve kept ours simple, using wood fired bell peppers and eggplant.

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Pistou (‘pes-two’)

Pistou is the Provence's much-loved answer to pesto! It is somewhat similar, although it lacks pine nuts. Typically, this Provençal cold sauce is simple; made from cloves of garlic, fresh basil, and olive oil. This week you Family foodies will be enjoying a sundried tomato pistou combined with mayonnaise to create a delicious compliment to Monday night's Cashew Lemon-Crumbed Fish with Roast Veges. Bon appetite!

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Sambal (‘Sam – Bal’)

Sambal is a spicy, chilli based sauce or relish that is popular in many countries across Southeast Asia. In the Indonesian archipelago, there are as many as 300 varieties of sambal, each with their own name!

Traditional sambals are freshly made using pestle and mortar. It takes a lot of muscle and time. Not to fear, we have supplied a Sambal paste for you so you get all the goodness without the work! This sambal has been kept simple (healthy and delicious!) by using chilli peppers and salt! We hope you Gourmet foodies enjoy Monday night's Sambal Salmon with Vermicelli Mung Bean Salad.

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