Fabulously Gourmet RSS Feedhttp://www.fabulouslygourmet.com.au/index.htmlHot News!ensales@fabulouslygourmet.com.au© 2007 Professional Computing Pty Ltd2008-09-29T06:46:58+10:00 hourly 1 2000-01-01T12:00+00:00 Mon, 29 Sep 2008 06:51:20 +1000Christmas 2008 Gourmet Hampers or Gift Boxes Early Bird 5% Discountsales@fabulouslygourmet.com.auSpecial Offer2008-09-29T06:46:58+10:00http://www.fabulouslygourmet.com.au/Announcement/files/ea261dc053058b143750252672f885f8-18.html#unique-entry-id-18http://www.fabulouslygourmet.com.au/Announcement/files/ea261dc053058b143750252672f885f8-18.html#unique-entry-id-18Fabulously Gourmet is offering all our non-corporate customers an early bird discount of 5% if ordered are placed and paid by midnight 30 October 2008 AEST. This year, Fabulously Gourmet has included Dinnerware and Soft Toy for those would like to include these items beside the fabulously gourmet items that we have researched for you this year.]]>New Range of Gourmet Hampers, Gift Boxes for Someone Specialsales@fabulouslygourmet.com.auProducts2008-09-08T17:02:38+10:00http://www.fabulouslygourmet.com.au/Announcement/files/28856816019f7cf054d2378c924b2dc5-17.html#unique-entry-id-17http://www.fabulouslygourmet.com.au/Announcement/files/28856816019f7cf054d2378c924b2dc5-17.html#unique-entry-id-17Fabulously Gourmet has released a new range of gourmet gift hampers to allow you to send them to your love ones or someone special to you whether at work or at home. It now includes some soft toys (manufactured in China but design by a local company here in Victoria). The soft toy include 2 different sizes of teddy bear and horse both of which are very endearing and cute. Attached to these soft toys is a small cushion heart with the word "Love" embroiled on it; it can't really be more endearing than that.

This set of gourmet hampers include alcohol and non-alcohol based combination. With the alcohol based hampers, you have a selection of a sparkling Leconfield Curvee, Firestick Cabernet Merlot or Hugo Unwooded Chardonnay.

Enjoyed. ]]>Catering Services can now be Ordered Onlinesales@fabulouslygourmet.com.auProducts2008-06-17T06:30:01+10:00http://www.fabulouslygourmet.com.au/Announcement/files/a5a567bb4742d28ea03c71afdcad5ae5-16.html#unique-entry-id-16http://www.fabulouslygourmet.com.au/Announcement/files/a5a567bb4742d28ea03c71afdcad5ae5-16.html#unique-entry-id-16Catering services now have pre-packaged deal to allow you to order them online, have a look at this page and click the "Buy Now" button. An online Order Form will be presented to you for package selection. It also allows you to select the gourmet drinks available as well though this is optional. Catering services is currently available in Melbourne only. A flat delivery charge of $10 is included for door-to-door delivery as long as it is within Melbourne Metropolitan area.]]>Birthday Present or Special Gift to Someone Special is now availablesales@fabulouslygourmet.com.auProducts2008-05-09T06:29:28+10:00http://www.fabulouslygourmet.com.au/Announcement/files/0d5561f83e5dba87865cc1d10f89826b-15.html#unique-entry-id-15http://www.fabulouslygourmet.com.au/Announcement/files/0d5561f83e5dba87865cc1d10f89826b-15.html#unique-entry-id-15Fabulously Gourmet has just released a range of gift boxes or Hampers for your special someone. Have a look at this. This can be used for a birthday present, house warming present, congratulations to a success or graduation or just to let your special person know that you love them very much and/or miss them.]]>Mother's Day 2008 Gift Boxes and Hamperssales@fabulouslygourmet.com.auProducts2008-05-03T06:21:01+10:00http://www.fabulouslygourmet.com.au/Announcement/files/b5aa51ae3c97b31db003fa1dc6247977-14.html#unique-entry-id-14http://www.fabulouslygourmet.com.au/Announcement/files/b5aa51ae3c97b31db003fa1dc6247977-14.html#unique-entry-id-14Mother's Day 2008 Gift Boxes are now available. Make sure you order soon as this year Mother's Day is on Sunday 11th May 2008. There are 6 specially made gift boxes and hampers to tempt and thank your lovely mother.]]>Lay-By Payment Option Available Nowsales@fabulouslygourmet.com.auSpecial Offer2008-03-31T06:57:57+11:00http://www.fabulouslygourmet.com.au/Announcement/files/388439132a29d33eb4fa8b8b35b09619-13.html#unique-entry-id-13http://www.fabulouslygourmet.com.au/Announcement/files/388439132a29d33eb4fa8b8b35b09619-13.html#unique-entry-id-13Fabulously Gourmet is introducing a Lay-By Payment option commencing on Monday 31/03/2008. To celebrate this new payment option, Fabulously Gourmet is waiving the normal service fee of $5.00 representing a discount of 5-10% depending on the cost of the gourmet gift box or hamper that you have selected.

Two payment terms are introduced, ie, (1) 3 months and (2) 6 months. A 20% deposit is required at the time of setting up the lay-by agreement. This is done through the Order Form when you place and arrange payment for your purchase.

So take the advantage, arrange a birthday present to your love one ahead of time.

This offer will finish on 31 May 2008.]]>New Products & Payment Service Launchsales@fabulouslygourmet.com.auProducts2008-03-31T06:43:07+11:00http://www.fabulouslygourmet.com.au/Announcement/files/53360d369d7f311a36619af4e024ffb9-12.html#unique-entry-id-12http://www.fabulouslygourmet.com.au/Announcement/files/53360d369d7f311a36619af4e024ffb9-12.html#unique-entry-id-12
To ensure that Fabulously Gourmet support Australian Businesses, we have introduced products that are Made In Australia replacing products that are not, this include even the gift box. They are now Made In Australia as well.

Fabulously Gourmet will continue to improve the range of gourmet gift boxes or hampers and welcome any comments from the general public.

As part of this improvement, Fabulously Gourmet also revamped the website www.fabulouslygourmet.com.au to provide a better and clearer categories to allow you to look for the things you need quickly.

Fabulously Gourmet also take into account the economic climate by ensuring that it is accessible to everyone. Fabulously Gourmet achieves this by introducing a Lay-By System, as a consequence, you can arrange a birthday gift, a house warming party gift or even Mother's Day gift well ahead of time, paying only a nominal amount each month.

Fabulously Gourmet hope that you will enjoy the new look and new range of gourmet gift boxes or hampers.

Thank you.

Frank & Patrick

]]>Valentine 2008 Gift Boxes - Available Nowsales@fabulouslygourmet.com.auSpecial Offer2008-02-03T13:34:22+11:00http://www.fabulouslygourmet.com.au/Announcement/files/dcf3de565ffd7c6b9976092e34de5cd5-11.html#unique-entry-id-11http://www.fabulouslygourmet.com.au/Announcement/files/dcf3de565ffd7c6b9976092e34de5cd5-11.html#unique-entry-id-11New Exciting Gourmet Concept in March 2008sales@fabulouslygourmet.com.auSpecial Offer2007-12-15T15:25:12+11:00http://www.fabulouslygourmet.com.au/Announcement/files/1f58b7b400fa50db5d874c8c9757e150-10.html#unique-entry-id-10http://www.fabulouslygourmet.com.au/Announcement/files/1f58b7b400fa50db5d874c8c9757e150-10.html#unique-entry-id-10How many times were you in the situation where there is nothing for you to prepare a gourmet function, whether it is just a simple afternoon tea or a full 3 course gourmet dinner? How many times did you find yourself buying lots of ingredients for a recipe but only use a very small portion of it? Worst of all, you have spent days looking for them..........., well, visit us in March 2008 as we will be launching a new gourmet service to resolve all these situations, making life that much easier for you.

There will definitely be special offers to help us celebrate the launch of this new concept, so don't miss out. To make sure you don't, just subscriber to this blog or better still contact us on this form (make sure you enter "New Exciting Gourmet Concept in March 2008) and will we make sure you are the first to know when it is launched.]]>The Joy of Online Shoppingsales@fabulouslygourmet.com.auArticles2007-11-30T06:27:36+11:00http://www.fabulouslygourmet.com.au/Announcement/files/3b49c70901521227ff4a5aae06ab76dc-9.html#unique-entry-id-9http://www.fabulouslygourmet.com.au/Announcement/files/3b49c70901521227ff4a5aae06ab76dc-9.html#unique-entry-id-9Have you ever tried shopping with a screaming baby, a tantrum-ing toddler or in the rain? Don't have a car? Don't have the energy to try to tackle an overcrowded or understaffed shop? Tired of running to the shops every day for a couple of items or having to schlep bags and bags of groceries in from the car? Online shopping could be the answer to all your worries.

Online shopping involves purchasing products or services over the Internet. Online shopping is done through an online shop, e-shop, e-store, virtual store, webshop, Internet shop or online store. All the products in online stores are described through text, with photos and with multimedia files. Many online stores will provide links for extra information about their products. They often make available, safety procedures, instructions, manufacture specification and demonstrations. Some will provide advice or how-to guides. As you are already on the Internet, you can search for product reviews that other consumers may have posted. Some online stores have place for these reviews on their own sites. Many allow users to rate their products. Advice such as this from other consumers, about a product, would be unavailable in a conventional store.

There are many advantages involved with online shopping, the most obvious of which is convenience. As long as you have a computer, online shopping can be done from home or from work. There is no need to take the time to travel to a conventional store. Also, online shops typically operate 24 hours a day so you don't need to rush to get there during business hours. Particularly if you have a broadband Internet connection, browsing online can be done very quickly - in fact, it can be quicker than browsing up and down the aisles of a physical shop.

With online shopping, there is no need to wait in queues at the check-out once you have your items. You are not required to lift any heavy or awkward-sized and shaped packages. Your shopping is collected with the click of a button and "deposited" into your shopping trolley by no physical effort on your part.

You will often be given a choice as to how to receive the merchandise you have bought - either it can be delivered to you or you can go to the store to collect it. This flexibility can be very useful depending on how soon you need the item or when you will be home.

Search engines and online price comparison services are useful for finding sellers of a specific product. You can also, very quickly, find good deals on various items. Some items will generally be cheaper if bought over the Internet due to the smaller size of the "brick-and-mortar" store, reduced stocking costs for the seller and significantly lower staffing overhead. On large orders (as determined by the retailer), shipping costs may be waved. There are also many websites that compile information on coupons and discounts.

With the takeover of the market by big retail chain; variety of specialised items continue to diminish; goes with that is also the choices from a consumer perspective. However, Internet shops have taken over this niche as many are operated by small retailers who understand this need. This means you can search on the Internet and it is very likely that someone is selling that specialised item that you have been looking and more importantly without the need to run around the town or ring anyone.

Online shopping is becoming more and more widespread and accepted due to these many conveniences.

Patrick Tang offers the following royalty-free article for you to publish online or in print.
Feel free to use this article in your newsletter, website, ezine, blog, or forum.
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PUBLICATION GUIDELINES
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Article Title: The Joy of Online Shopping
Author: Patrick Tang
Category: E-Commerce
Word Count: 590
Keywords: Online Shopping, Internet Shopping, Online Services
Author's Email Address: patrick.tang@fabulouslygourmet.com.au]]>Gift Hampers - Its Originsales@fabulouslygourmet.com.auArticles2007-11-17T09:25:22+11:00http://www.fabulouslygourmet.com.au/Announcement/files/cf8801dd803ea4803defbf061cfb5e32-8.html#unique-entry-id-8http://www.fabulouslygourmet.com.au/Announcement/files/cf8801dd803ea4803defbf061cfb5e32-8.html#unique-entry-id-8
Hampers are a long-standing tradition used by charitable organizations, such as St Vinnies (St Vincent de Paul) or by individuals for charitable use. They typically contain items for needy people, donated by members of a community or an organization. They may contain food, toiletries, clothes or other necessary household items. These are used to assist with a family economy.

The size of the hamper was limited, as up until the middle of the 20th century, the tradition in Western societies, was that the basket should be of a size that could be carried and physically given into the hands of the recipient. This meant that it would only contain enough items for one to two weeks use. These hampers were sent in baskets as the basket itself could become a useful household item and the lining used for the basket could be utilized by the recipient as well.

More recently, the traditional charitable hamper can be sent in a range of different containers - anything from a decorated box to a plastic bag is acceptable. They often also contain canned goods which can last far longer than the food that was sent in previous decades. The concept of these charitable hampers remains the same, however.
The tradition of the Christmas hamper as gift hamper originated before other gift hampers as the Christmas hamper began as a charitable donation. They were traditionally larger than other charitable hampers and contained party foods or toys and were more festive in appearance.

The tradition of the charitable gift hamper or the Christmas hamper has spread. These days, gift hampers can be given for any occasion - baby gifts, corporate gifts, birthday gifts, Mother's day gifts or just an "I'm thinking of you, mate" gift. The best part about gift hampers is that they can be made to order. You can include clothes, flowers, chocolates, fruits - just about anything you know that your friend likes. And they can be personalized with names, flags for country of origin, favourite colours etc. They are still most commonly given in baskets of some sort, but they can be given in any form of container that the giver desires. In fact, the sky is the limit when it comes to the content and presentation of gift hampers.

PUBLICATION NOTICE & COPYRIGHT
Fabulously Gourmet offers the following royalty-free article for you to publish online or in print.
Feel free to use this article in your newsletter, website, ezine, blog, or forum.

PUBLICATION GUIDELINES
  • You have permission to publish this article for free providing the "About the Author" box is included in its entirety.
  • Do not post/reprint this article in any site or publication that contains hate, violence, porn, warez, or supports illegal activity.
  • Do not use this article in violation of any territorial SPAM Act. If sent by email, this article must be delivered to opt-in subscribers only.
  • If you publish this article in a format that supports linking, please ensure that all URLs and email addresses are active links.
  • Please send a copy of the publication, or an email indicating the URL to patrick.tang@fabulouslygourmet.com.au
  • Please respect the author's copyright and publication guidelines. If you do not agree to these terms, please do not use this article.

ABOUT THE AUTHOR
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) to the Australian Community.

------------------------
Article Title: Gift Hampers - Its Origin
Author: Patrick Tang
Category:Gourmet
Word Count: 500
Keywords: Gourmet Gifts, Gourmet Hampers, Hampers
Author's Email Address: patrick.tang@fabulouslygourmet.com.au]]>Gas or Coal - Which is the Better Barbecuesales@fabulouslygourmet.com.auArticles2007-11-17T09:17:01+11:00http://www.fabulouslygourmet.com.au/Announcement/files/0a6eebf37c671e95e5b67a7451704653-7.html#unique-entry-id-7http://www.fabulouslygourmet.com.au/Announcement/files/0a6eebf37c671e95e5b67a7451704653-7.html#unique-entry-id-7
It is difficult to get a straight answer by asking your friends. Those who have gas will swear that their method is the new and improved version, with less mess, less fuss and more exact cooking. Those who have charcoal (or alternate solid fuel such as heat beats) barbecues will scoff in the face of those who don't and question what the point of a barbecue is without the taste of the smoke on the food (and the fun of the fire). So what do you choose if you are buying your first Barbecue?

If you prefer the idea of the outdoors experience, the thrill of the fire or the macho sport of making a fire and then cooking over it, solid fuel based may be the way for you. It does require more attention - if you don't catch it when its right, your perfectly grilled pork chop, could end up looking like a burnt chop.

If, however, you prefer the idea of simple and less stressful cooking with more predictable results, go for gas. The grill is ready when you are - you just turn the nob. You don't have to light the fire and there are no ashes to chuck out afterwards.

Interestingly, there is not much else to choose between in terms of the gas versus charcoal issue. Tests done on the cooked results of both barbecue types, have revealed that there is no significant difference in the flavours of food cooked on gas or solid fuel based barbecues. This is mostly true for hamburgers or chicken. Items such as a roast, however, which require longer cooking time, thus allowing more time for the smoke to penetrate the food, have been said to taste better on the on solid fuel based grill.

The majority of barbecue owners own a gas grill and love it. They have more features than you would ever use. This can be a negative selling point as well. Solid fuel based grills are cheaper, although they are being developed with more and more features. Charcoal grill owners find a certain satisfaction out of conquering the barbecue and being the big macho man of the party. And let's face it, what barbecue cook-off contestant would ever be caught dead using a gas grill!

If you are environmentally aware, gas barbecues may be the better option for you. They use natural products - propane or natural gas and are only mildly noxious. Solid fuel based grills on the other hand, produce noxious fumes and lots of smoke.

Recipe of the Day - Barbecue Ribs

In this recipe, the type of rib is based on what is referred as the American Barbecue Rib, which is mainly available in our supermarket. If you required ribs with more meat, you might need to see your local butcher for a special cut.

The serving quantity will depend on what else you will be serving and what you expect yourself and your guests to consume.

This recipe also required that your barbecue store has a cover such as a weber.

Ingredients

1. 1 kg of American Barbecue Rib
2. 1 cup of Gourmet Barbecue Sauce
3. Salt & Pepper to taste
4. 1 packet of Hickory wood chip

Method
1. Mix the rib and gourmet barbecue sauce in tray; add salt & pepper to taste. Cover the tray and refrigerate it overnight.

2. Soak half of the wood chip in water for at least an hour prior to cooking. Mix the soaked and dried wood chip and bag them using aluminium foil. May sure it is not too thin. Use a thin sharp knife to poke holes into one side of the bag. Prepare this only when the store as described in Step 3 below is ready.

3. Once your barbecue store is read, preferably after the flame has reached pass its peak to allow a slow cooking process, place the bag of the wood chip right onto of the heat beats or charcoal (if solid fuel barbecue stove is used) otherwise place it on the side but on top of a gas burner, make sure not to smother the flame.

4. Rub the marinating sauce all over the ribs again and brush them with some cooking oil. Place it on the barbecue stove and close the cover. Adjust the air hole/gas mark to low to allow an hour of slow cooking.

5. After 30 minutes, turn the rib over but do not leave the lid uncover for too long.

6. Once it is cooked, cut them into bite size pieces and serve it as appetizer or as main meal with some more barbecue sauce.

If you couldn't find any gourmet barbecue sauce, here is a good recipe. Mix the following together:

1. 1/2 cup of worcestershire sauce
2. 1/2 cup of honey
3. Blend a slice of ginger, 3 small onions and 2 garlic cloves
4. Add 6 macadamia nuts into the blending
5. 1 tspn of horseradish


PUBLICATION NOTICE & COPYRIGHT
Fabulously Gourmet offers the following royalty-free article for you to publish online or in print.
Feel free to use this article in your newsletter, website, ezine, blog, or forum.

PUBLICATION GUIDELINES
  • You have permission to publish this article for free providing the "About the Author" box is included in its entirety.
  • Do not post/reprint this article in any site or publication that contains hate, violence, porn, warez, or supports illegal activity.
  • Do not use this article in violation of any territorial SPAM Act. If sent by email, this article must be delivered to opt-in subscribers only.
  • If you publish this article in a format that supports linking, please ensure that all URLs and email addresses are active links.
  • Please send a copy of the publication, or an email indicating the URL to patrick.tang@fabulouslygourmet.com.au
  • Please respect the author's copyright and publication guidelines. If you do not agree to these terms, please do not use this article.

ABOUT THE AUTHOR
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) to the Australian Community.

------------------------
Article Title: Gas or Coals - Which is the Better Barbecue
Author: Patrick Tang
Category: Recipes, Gourmet
Word Count: 869
Keywords: Gourmet Barbecue, Barbecue Stove, Recipe, American Ribs, Gas, Coal
Author's Email Address: patrick.tang@fabulouslygourmet.com.au

]]>The Perfect Pestosales@fabulouslygourmet.com.auArticles2007-10-24T19:03:22+10:00http://www.fabulouslygourmet.com.au/Announcement/files/771dfdf83fffeedc03a22a7665f9c9aa-6.html#unique-entry-id-6http://www.fabulouslygourmet.com.au/Announcement/files/771dfdf83fffeedc03a22a7665f9c9aa-6.html#unique-entry-id-6Pesto in Italy and Pesto in the rest of the world; is just not the same. So what is it that makes authentic Italian pesto unlike any pesto you have ever tasted? Is it as simple as making it by hand or are there certain techniques that ensure a successful or a flopped pesto? The following will give some general hints as to how to make the perfect pesto from scratch.

Pesto originated from the region of Liguria. It is named for the method of its preparation - pestatura - grinding of the leaves and the other ingredients in a traditional marble mortar (murta) using a wooden pestle (pestellu). This gives us a hint of the true key to the perfect pesto - that is hand-grinding using a mortar and pestle. Most pesto that you will encounter, will have been machine blended. This causes the ingredients to become homogenized into a paste with little or no definition between them. By hand chopping the ingredients, you allow for definition between them so that when you taste the final product of the dressed dish, individual flavours pop into your mouth in a unique way for a unique taste.

Ideally, when chopping the ingredients, you should chop some of the ingredients, then add some and chop some more. Continue this way until all ingredients have been added and chopped. This allows for different sizes of cut ingredients throughout the pesto, which adds to its texture and character.

Make sure that you use a sharp knife when chopping the basil for your pesto. If your knife is blunt, the basil will turn a dark shade. It can take twenty to thirty minutes to chop all of the ingredients for a pesto, so a sharp mezzaluna (preferably with a large, single blade) is the ideal knife to use. The ingredients often get stuck in the double bladed knives, so these can become frustrating to use. A half-moon shaped pizza cutter can work a treat as well.

Genovese pesto is made with small, young basil leaves - a distinction that has made it famous. It is possible to find these in the stores, but if you grow your own basil that will afford you the flexibility of choice of basil leaves that may make all the difference to your pesto.

Seasoning is very important with your pesto. It is quite acceptable not to add salt to the pesto, but if you are serving it on pasta, then make sure that you salt the water for your pasta well, or the overall flavour will be lost. You may need to slightly adjust your seasoning before serving.

Pesto tastes best when it is served soon after it is made, though it will last a short time in the fridge. If you are serving your pesto on pasta, you can add some of the pasta water to thin it for more coverage, but this is not a necessity. Just before serving, give the pesto a good stir to mix the olive oil in with the basil leaves, dress your dish and have a treat.

Recipe of the Day - Pesto Chicken Swirl
This recipe assumes that you have made your own tradition pesto (ie a combination of garlic, olive oil, basil and roasted pine nuts). If commercial pesto is used, may be add a bit of coarsely crashed roasted pine nuts and/or chopped basil leaves to enhance the texture and flavour.

Serving Size
  • 1 Person

Ingredients
  1. 1 Skinless Chicken Breast
  2. 50g of Gourmet Cherve (or any mild goat cheese or fetta)
  3. 3 Tspn of your homemade Pesto
  4. 1/4 Cup of Olive Oil
  5. 1 Tspn of roasted Pine Nuts
  6. 1/2 Cup of Chicken Stock
  7. Salt & Pepper to taste

Method
  1. Pound your chicken breast to a thin piece. To minimise the mess of the pounding you could create, just make sure you cover the chicken breast with a layer of glad-wrap while pounding. Make sure to avoid pounding through the meat creating holes.
  2. Spread the Pesto on one side of the chicken generously and season with salt and pepper.
  3. Coarsely crushed the cheese and arrange on one side of the chicken and sprinkle the roasted pine nuts along the cheese. Make sure this is arranged to allow you to roll the chicken with the cheese becoming the centre of the roll. Also make sure there is enough room at both ends to allow you to secure it with wooden skewers to prevent the cheese filling from escaping from the roll.
  4. Roll the chicken to ensure it is a reasonable tight roll, securing both ends. If the chicken is too big a piece, cut it into half, it is easy to cook and less likely to fall apart if the roll is smaller but big enough to cut into half (if not thirds). Brush the chicken roll with olive oil generously.
  5. Heat up a pan with some olive oil. When the oil is hot enough (but not smoking), place the chicken roll with the unseal side down first and turn down the flame to medium. Gently pan fried the chicken rolls about 5 minutes on each side depending on the thickness of the roll.
  6. Pour in chicken stock and cover to simmer for 10 minutes (make sure that the stock does not dry up, add hot water if stock looks like drying up).
  7. Dish up the chicken roll and remove the skewers at both ends of the roll. Cut the roll diagonally in half to review the cream, green and white swirling colour effect of the roll. Drizzle the remaining cooking juice from the pan onto the roll. Server it with either cooked vegetables or salad.

PUBLICATION NOTICE & COPYRIGHT
Fabulously Gourmet offers the following royalty-free article for you to publish online or in print.
Feel free to use this article in your newsletter, website, ezine, blog, or forum.

PUBLICATION GUIDELINES
  • You have permission to publish this article for free providing the "About the Author" box is included in its entirety.
  • Do not post/reprint this article in any site or publication that contains hate, violence, porn, warez, or supports illegal activity.
  • Do not use this article in violation of any territorial SPAM Act. If sent by email, this article must be delivered to opt-in subscribers only.
  • If you publish this article in a format that supports linking, please ensure that all URLs and email addresses are active links.
  • Please send a copy of the publication, or an email indicating the URL to patrick.tang@fabulouslygourmet.com.au
  • Please respect the author's copyright and publication guidelines. If you do not agree to these terms, please do not use this article.

ABOUT THE AUTHOR
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) to the Australian Community.

------------------------
Article Title: The Perfect Pesto
Author: Patrick Tang
Category: Gourmet, Recipes
Word Count: 950
Keywords: Pesto,chicken,recipe,cheese,gourmet,olive oil.
Author's Email Address: patrick.tang@fabulouslygourmet.com.au

]]>Gourmet Food - A Matter of Locationsales@fabulouslygourmet.com.auArticles2007-10-21T17:23:45+10:00http://www.fabulouslygourmet.com.au/Announcement/files/d7be885d1aa31b18471e69ab576af2e1-5.html#unique-entry-id-5http://www.fabulouslygourmet.com.au/Announcement/files/d7be885d1aa31b18471e69ab576af2e1-5.html#unique-entry-id-5Today the planet seems smaller than ever. Our modern world with all of its inventions has made it possible for people living on opposite sides of the globe not only to know about each other but also to become friends. Friendships are made by way of travel or through the Internet. This highly communicative world has made it possible for people to share information about their culture, language and of course cuisine. Originality is a must when it comes to gourmet food and location has a great impact on what will be viewed as a delicacy.

Knowing what to eat and when
It is true that gourmet food is much more than its ingredients. In most part of the world people expect a delight for the eye as well as an exquisite taste when they order in a gourmet dish. It is also considered more interesting to eat exotic foods; which brings with it the possibility of something that would be considered quite regular in its land of origin but gourmet somewhere else.

In most places of the world people love to eat cheese. In America, Swiss cheese is considered a delicacy and in Europe the French are known for their cheese making skills. In order to take the cheese up the ladder from making the morning sandwich really tasty it can simply be melted in the evening and served as Fondue. The same bread used in the morning will now be dipped in the cheese and the meal is considered gourmet food.

Time and place does matter when it comes to gourmet food. Sometimes a regular food takes on a completely different look and becomes the latest hit in one place while another food is tied to a specific time and its place of origin.

While many Swedes view the Italian Caffe Latte as a gourmet version of coffee the Italians leave it to the tourist to pay lots of money to drink their morning coffee in the afternoon. Something the Italians most likely will never view as gourmet food is the Swedish root called the black root. This root is especially cooked for the annual festival of Marten the Goose. A food connected with a local festival usually stays local unless the festival takes on wings.

Original ingredients
While the black root is a rare Swedish delicacy, snails can be found in most of the world. Repulsive to some, snails are viewed as high class cuisine to others. Under the much more elegant name of Escargots Americans and Europeans can order in this French dish as an appetizer. It is usually spiced up with garlic and butter and it is carefully prepared not to contain any toxic item that the snail might have eaten.

There are many examples of ingredients that can only be found in certain places and are therefore viewed as exotic. The truffle is a mushroom that has been called "the diamond of the kitchen" by Brillat-Savarin. It is mostly produced in Europe but there is also a Chinese version called the Chinese Truffle. This delicacy is sought after all over the world and it is very expensive. The Black Summer Truffle can cost up to $670 a pound.

Some ingredients are tied to season and can therefore be considered a seasonal gourmet food. In general gourmet food wouldn't be viewed as gourmet if it didn't taste, smell and look great. A fresh dessert with strawberries can certainly be produced year around by importing the berries but people are quite picky when it comes to these delicious red treats. It seems that in most countries around the world people believe that their native strawberries are the best. Dipped in the finest Swiss chocolate it just won't be the same treat if the berry was imported from Greece!

Recipe of the Day
Chocolate Chili Marshmallow Tree

This is a desert treat with an excellent visual effect and yet simple to make; you can even add Christmas decoration to make it look like a Christmas tree. This recipe also uses the chocolate chili sauce, for those who has not try this combination, please give it a go, you will be more than pleasantly surprise.

The candied fruit is used to add in effect, so use something like orange which are sliced and half or kiwi fruit. Another alternative to candied fruit is dried fruit such as kiwi fruit slices. However, whichever you use, make sure it is of a contrasting colour.

Serving Size
  • 2 or 4 People depending how much you are willing share?

Ingredients
  1. 3 x 250g packet of Dark Chocolate Rocky Road
  2. 1 x 100g packet of soft candied fruit
  3. 1 x 250ml jar of Dark Chocolate Chili Sauce refrigerated
  4. 1 x 50g unsalted roasted peanuts coarsely chopped

Method
  1. Clean a flat serving plate with an approximate diameter of 25cm; make sure it is completely dry.
  2. Build your tree using by cutting the rocky road to the appropriate size from big chunk at the bottom to smaller chunk at the top to achieve a conical shape.
  3. Insert the candied or dried fruit pieces along the tree in regular interval or according to your fancy at the time.
  4. Drizzle the dark chocolate chili sauce from the top to the bottom of the three generously. Avoid covering the whole tree with it and the candied/dried fruit. If the chocolate chili sauce does not drizzle, dip the bottom into a container of warm water for a few minutes to soften it.
  5. Sprinkle with the coarse nut and serve immediately.

PUBLICATION NOTICE & COPYRIGHT
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Feel free to use this article in your newsletter, website, ezine, blog, or forum.

PUBLICATION GUIDELINES
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ABOUT THE AUTHOR
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) to the Australian Community.

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Article Gourmet Food - A Matter of Location
Author: Patrick Tang
Category: Recipes, Gourmet
Word Count: 910
Keywords: gourmet food, hamper, gift, chocolate, desert, chili sauce, recipe
Author's Email Address: patrick.tang@fabulouslygourmet.com.au
]]>Cold Pressed Olive Oilsales@fabulouslygourmet.com.auArticles2007-10-13T09:28:42+10:00http://www.fabulouslygourmet.com.au/Announcement/files/9c3c2626e940b5096815054d282c42cf-3.html#unique-entry-id-3http://www.fabulouslygourmet.com.au/Announcement/files/9c3c2626e940b5096815054d282c42cf-3.html#unique-entry-id-3Olive oil refers to the juices extracted from olives removed from the trees and is sought after by many due to its health benefits. It is the monounsaturated fatty acids which are believed to be beneficial, in particular with regards to the control of cholesterol levels. Olive oil is, of course, used not only for health reasons; it also has a great taste. Olive oil is a major element within a Mediterranean diet and is utilized for food and cooking purposes in addition to other uses such as an ingredient for skin products.

Cold Pressing Olive to Produce the Oil

Olive oil is oil that is produced from the crushing of the fruit without the addition of chemical substances. If you want natural, go for a good olive oil. Extra virgin olive oil is the best there is. The first preserve is usually referred to as extra virgin olive oil. This excellent oil is produced from the first pressing of the olives and is considered to be the finest, as it has gone through the least procedures.

Cold pressing uses no chemicals, just pure pressure to extract the fine juices from the olive fruit. The use of the word 'cold' in the term 'cold pressed' is important as sometimes hot water or steam is added to the olive paste in order to extract more oil from the fruit, but it is believed that this changes the composition of the olive oil. Thus, cold press basically means that the fine taste of the olives will not have been altered by heat or chemicals.

How Does Olive Oil Taste Like

Olive oil can appear in different colors. Many consider the tasting of a good olive oil to be rather like the tasting of a good wine. The scent of a good olive oil should smell of olives and the oil should have a taste of olives. You may also note other vague flavors such as apple. Upon tasting one of the best olive oils you may appreciate a peppery touch at the end. This is usually due to the olive fruit being harvested early and this is a good sign. If a sharp taste is noticed, the oil may be rancid, or bad.

Although it is a generalization, it can be said that the deeper the color of the olive oil, the stronger the taste of the olive fruit. Experts in the field of olive harvesting would probably believe that the art is in the picking. The best time to pick the olives for oil is when they are not fully ripe but are purple or almost black in color. If the fruit is left longer on the trees the acidity levels become higher and this in turn reduces the quality of the olive oil.

Storage

Bottles of olive oil should always be kept tightly closed in a dark place that is preferably cool. Such oil may be kept in the fridge. However, it should be noted that this may alter its appearance, but the flavor should not be affected.

Recipe of the Day
Grilled Prawns with Lemon Infused Olive Oil

This is a very simple recipe and can be used for cooked prawns, grilled baby octopus or other type of cooked seafood. The key to this recipe is not to cook the precious olive oil. As the olive oil is produced from cold press, it will be considered as committing the 'cardinal sin' to now cook it. The key reason the cold press extraction process is used is to preserve the original composition of the oil.

The lemon infused oil gives that fresh fragrance that compliments any seafood dish.

Serving Size
  • One Person

Ingredients
  1. 10 Large Green Prawns shelled and de-veined
  2. A good bottle of cold pressed extra-virgin olive oil
  3. Garden salad
  4. 1/4 cup coriander leaves finely chopped
  5. 1 tsp Balsamic vinegar (optional)

Method
  1. Grilled your prawns until it is cooked, place them in a plate to cool down for a while. If you use cooked prawns, just shelled them;
  2. Wash your salad vegetables and mix in the finely chopped coriander leaves;
  3. Arrange this salad mixture on your serving plate. Use different colour vegetables to brighten the dish;
  4. Drizzle the balsamic vinegar on the salad mixture if you choose to use it. It will gives it a bit of a kick but do not over do it otherwise it will destroy the flavour of the olive oil;
  5. Arrange your slightly cool prawns on top of the bed of salad or on the side depending on your creativity on the day; and
  6. Now, drizzle generously the precious olive oil over the whole dish, use as much or as little as you like and serve.

PUBLICATION NOTICE & COPYRIGHT
Fabulously Gourmet offers the following royalty-free article for you to publish online or in print.
Feel free to use this article in your newsletter, website, ezine, blog, or forum.

PUBLICATION GUIDELINES
  • You have permission to publish this article for free providing the "About the Author" box is included in its entirety.
  • Do not post/reprint this article in any site or publication that contains hate, violence, porn, warez, or supports illegal activity.
  • Do not use this article in violation of any territorial SPAM Act. If sent by email, this article must be delivered to opt-in subscribers only.
  • If you publish this article in a format that supports linking, please ensure that all URLs and email addresses are active links.
  • Please send a copy of the publication, or an email indicating the URL to patrick.tang@fabulouslygourmet.com.au
  • Please respect the author's copyright and publication guidelines. If you do not agree to these terms, please do not use this article.

ABOUT THE AUTHOR
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) to the Australian Community.

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Article Title: Cold Pressed Olive Oil?
Author: Patrick Tang
Category: Recipes, Gourmet
Word Count: 785
Keywords: cold press,olive,olive oil,gourmet,prawn,seafood,recipe,octopus,lemon,lemon infused
Author's Email Address: patrick.tang@fabulouslygourmet.com.au




]]>What is a Dukkah?sales@fabulouslygourmet.com.auArticles2007-10-13T08:47:14+10:00http://www.fabulouslygourmet.com.au/Announcement/files/357f4a821a95df06c030805753ee64a1-2.html#unique-entry-id-2http://www.fabulouslygourmet.com.au/Announcement/files/357f4a821a95df06c030805753ee64a1-2.html#unique-entry-id-2Perhaps you have received a gift of dukkah, seen the name dukkah on a menu or in a store, or you have heard of dukkah and would like to know what to do with it? It may sound like a game, but this is far from the true answer. Well, imagine a blend of nuts, seeds and tasty spices. With its origins in ancient Egypt - this is dukkah.

A traditional dukkah mixture combines chopped toasted nuts (often hazelnuts) with sesame, cumin and coriander seeds and spices. This produces a tasty dry concoction that is usually eaten together with olive oil and pita or crusty bread. The customary way of eating this dish is by dipping the pita into the olive oil and then into the dukkah - delicious.

You can bring a taste of the ancient into the present and try out dukkah for yourself. You may find that the texture of dukkah will vary in different places, depending on how coarsely or finely the nuts that are used are chopped. In Egypt it is often sold by street vendors in paper cones together with bread that has been already dipped in oil. Today, some people, around the globe make their own dukkah at home.

Dukkah should be stored in an air tight container and in the fridge can keep fresh for quite a while. Although dukkah is usually associated with Egypt and other Middle Eastern cultures, it has also proved to be quite popular in Australia and New Zealand.

Nuts are considered to be a good source of protein and for this reason a dish of dukkah would be a good nourishing plate for anybody, but may be particularly beneficial for a person on a vegan or vegetarian diet.

How to Use Dukkah ?

Call it an appetizer, condiment, antipasti, hors d'oeuvre, starter, first course, or even an entree or a snack - however you decide to name or categorize it, dukkah is a flavorsome delicacy. Dukkah is usually recommended for appetizers and snacks, but there are several different ways in which this savory delight may be used.

As already mentioned, it may be eaten with the traditional olive oil and bread. It may also be scattered on top of vegetable or meat dishes. It may be used as a topping for salads. Some people use the dukkah as a coating which may be added before cooking chicken, meat or fish.

In addition, some dukkah lovers have been known to add it to olive oil creating more of a paste mixture. Others have been known to add it into rice dishes or to blend it into a dip. Which ever way you play it and which ever way you use it, dukkah is a tasty creation. It could also be used as a topping for yoghurt or fruit. You can be imaginative and resourceful and create your own original uses for dukkah.

Recipe of the Day - Nutty Tuna

As Dukkah is a nut & seed mixture (most of which are crashed coarsely), it is important that when used in cooking, in particular where there is frying involved, it is used with ingredients that do not expose it to long heating time otherwise it will burn and ultimately ruin your otherwise delicious recipe.

The following recipe is based on Tuna as you can eat it raw or just seared the outside and keep the inside raw, it gives it a two tone textures that is very pleasant to taste and also obscure the rawness of the fish if you are not used to it. If the latter is an issue, just use a thinner cut of the fish.

Important note on frying fish:

  • Make sure the pan is clean and hot enough before you put the fish in otherwise it will definitely stick to the pan (unless you use non-stick pan); and
  • Do not keep on turning the fish, each side should be fry once only unless you want to crumb your fish!

Serving Size
  • One Person

Ingredients
  1. 50g/2oz of your favorite Dukkah
  2. 250g/9oz of Tuna piece
  3. 1 Tsp of finely chopped fresh coriander leaves
  4. 1 Tsp of good olive oil
  5. Garden salad vegetables for one
  6. Half a wedge of lime (lemon if you do not have lime)

Method
  1. Place the dukkah on a plate and season it with salt and pepper;
  2. Roll the piece of tuna over the mixture to make sure it is coated all over and let it rest for a few minutes to allow the tuna to soak in the flavor of the dukkah. It is essential that you keep this in the fridge at this period of time for health reason;
  3. Arrange your salad vegetables on your serving plate (use different colored vegetables to brighten the dish);
  4. Heat up a fry pan which is lightly coated with olive oil, make sure the heat is not too high and definitely not smoking;
  5. Fry your tuna a few minutes on each side depending on the thickness and size of the tuna. It also depends on how raw you want it to be.
  6. Take out of the pan and place it on top of the bed of salad on your serving dish;
  7. Drizzle the lime juice on top of tuna, sprinkle with the finely chopped coriander leaves and serve.

If you want to be fancier, the following additional steps can be used:

  1. Sliced the tuna appropriately (does not have to be too thin) and fan it out in a straight line on top of the bed of salad;
  2. Wash the roots of the fresh coriander and a few stems (not leave) and minced them to a fine paste (Fresh coriander roots give a very fruity taste to your food);
  3. Add the lime juice just before you finish mincing the coriander roots (only a few drops otherwise the paste will become to watery); and
  4. Drizzle this over the sliced tuna and serve.

Note that there will not be too much paste as coriander roots are small but enough to provide the complimentary taste required for this dish. Make sure you wash the roots thoroughly otherwise you will end up having grit in your paste.


PUBLICATION NOTICE & COPYRIGHT
Fabulously Gourmet offers the following royalty-free article for you to publish online or in print.
Feel free to use this article in your newsletter, website, ezine, blog, or forum.

PUBLICATION GUIDELINES
  • You have permission to publish this article for free providing the "About the Author" box is included in its entirety.
  • Do not post/reprint this article in any site or publication that contains hate, violence, porn, warez, or supports illegal activity.
  • Do not use this article in violation of any territorial SPAM Act. If sent by email, this article must be delivered to opt-in subscribers only.
  • If you publish this article in a format that supports linking, please ensure that all URLs and email addresses are active links.
  • Please send a copy of the publication, or an email indicating the URL to patrick.tang@fabulouslygourmet.com.au
  • Please respect the author's copyright and publication guidelines. If you do not agree to these terms, please do not use this article.

ABOUT THE AUTHOR
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) to the Australian Community.

-----------
Article Title: What is Dukkah?
Author: Patrick Tang
Category: Recipes, Gourmet
Word Count: 1037
Keywords: fish recipe,gourmet,gourmet food,gourmet recipe,tuna,dukkah,dukkah origin,gourmet gift
Author's Email Address: patrick.tang@fabulouslygourmet.com.au
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