STEPH'S GOURMET HEADS TO PARRAMATTA MARKETS
Every Friday - Church St Mall, Parramatta

Steph's Gourmet Food is excited to have joined the local Farmers Market at Parramatta every Friday! 
The market showcases a variety of fresh fruits, eggs, vegetables, nuts, bread, meat, honey, pastries and flowers sourced from the Sydney basin and regional NSW.

The markets are perfect for an inspiring breakfast or lunch, and for stocking up fresh Australian produce. Fridays are your opportunity to mingle with growers and artisan food producers selling high quality, authentic local, seasonal produce.

Regular train and bus services to Parramatta Station and Bus Interchange. Visit www.transportnsw.info for journey planing.

Find out more at: https://www.cityofparramatta.nsw.gov.au/about-parramatta/things-to-do/farmers-market

Spring maybe here but those windy days and chilly nights are still upon so warm up with our delicious french Potato Soup.  Delicious and easy to make 

Potato soup with flair

Ingredients

750g potatoes
1 leek 
1 large onion
Spash of oil
300Ml of Double Cream 
50g butter 
1 ½ litres of chicken stock 
1x Bouquet Garni
Salt and pepper
Pinch of grated nutmeg

Method

  1. Peel and chop the onions and then add in a little oil, then chop the leek and add to the oil and season.
  2. Peel and slice the potatoes and add up on top of the onions and leek slices.
  3. Cover the vegetables with some of the stock, bring to the boil and simmer for 10 minutes
  4. Pour the rest of the stock into the pan, add the parsley and cook on a medium heat for 30 minutes.
  5. Puree the soup in a blender and then add the cream , Taste it add a knob of butter and the grated nutmeg

 Just Yammy…….Oui Oui - Bon appétit!

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Decadent Triple Cheese Brillat Savarinle Vigne Lait! (AKA... That's a great big piece of delicious cheese!)

Brillat-Savarin cheese was created by the demand of several cheese mongers, by the producer of excelsior; it is the oldest cheese to be enriched with fat, invented at the end of the 19th Century. It was about making a cheese that could feature at grand gastronomic meals. Origin: France Strength: Mild Curd: Soft with Bloomy Rind Fat Content: 55% Pick it up in store order online and pick up from one our local markets! Fromage de vache heureuse!!

 

NEW AT STEPHS GOURMET! EXCLUSIVE ONLINE OFFERS ONLY

We are excited to introduce a series of weekly specials to tantalise your tastebuds.
For our online customers we will be announcing NEW WEEKLY LUNCH ON THE GO options for you.

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THIS WEEK - 21/2/2017 - 24/2/2017

Le Plat du Jour  ( Dish of the day) - $10.00

Le Chicken Pot served with Brown Rice
Like a summer stew with tomato and herbs.

Salad du Jour (Salad of the Day) $8.00

Broccoli and avocado salad

Sandwich du Jour (Sandwich of the day)  $8.00

Pork Rillettes, All home made on French Baguette), served with cornichons and Dijon Mustard

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IMPORTANT NOTICE:    Available from Tuesday to Friday Only - Specials are released Online only and all orders to be placed before 10am the day or the day before.  
Delivery available - Minimum spend of $25.00 includes free delivery for Mayfield, NSW and 5KM surrounding.

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French Scrambled Eggs with Truffle Oil

 

Bring your friends and that special someone into your kitchen and whip up these luxuriously creamy scrambled eggs. This recipe is designed to serve 6.

Ingredients

  • 12 large eggs
  • 1/4 cup mineral water
  • 2 tablespoons unsalted butter, cold (cut into small pieces)
  • fresh ground pepper
  • sea salt
  • 2 tablespoons white truffle oil
  • 1 tablespoon chives, finely chopped
  • 6 brioche bread, warmed or 12 slices brioche bread, toasted.

Directions

  1. In a bowl, whisk the eggs and water;.
  2. Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
  3. Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
  4. Season with salt and pepper; transfer to plates.
  5. Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.

Bon appetit! 

 

Spicy Salami Pasta Sauce

This week we have a solution to those nights when its getting late, you're hungry, and you just can't be bothered spending an hour on dinner. That sure doesn't mean you have to skimp on flavour though! Throw this recipe together in minutes and leave that frozen pizza in the freezer.

Ingredients

Instructions

  • Add Spreadable Salami, tomatoes, and garlic to saucepan and simmer 20-30 minutes stirring occasionally.
  • Cook past as per packet instructions
  • Serve sauce over pasta, garnish with fresh basil
  • Enjoy!