News

Easter Trading 2018

The Melbourne Wholesale Market and Sydney Produce Market will be closed on Friday 30th March and Monday 2nd April for the Easter public holidays.

Easter trading for the Melbourne Wholesale Market:
Thursday 29th March: Trading as normal
Friday 30th March: Closed
Saturday 31st March: Closed with the exception of collection for pre-ordered produce
Sunday 1st April: Closed
Monday 2nd April: Closed
Tuesday 3rd April: Trading as normal

Easter trading for the Sydney Produce Market:
Thursday 29th March: Trading as normal
Friday 30th March: Closed
Saturday 31st March: Closed
Sunday 1st April: Closed
Monday 2nd April: Closed
Tuesday 3rd April: Trading as normal

Please ensure your orders are placed early and include sufficient stock to cover your venue through this period. Regular trading resumes Tuesday 3rd April. Flowerdale Farm wishes all our customers a safe and happy holiday.

 

Flavours & Trends: Native Cut Leaf Thyme

cut leaf thymeAppearance: Broad-leaved, toothed foliage with an aroma of spicy chillies and cool mint.

Flavour: Intense flavour, similar to a cross between thyme and common mint.

Applications: Sprinkle on red or white meat and then BBQ. Add to bread doughs or damper. Contributes excellent flavour to pizza, pasta or risotto.

Complements: Cut Leaf Thyme matches beautifully with garlic, oil, tomatoes and feta. It's a brilliant accompaniment to wood fired oven dishes or any cooking that adds an ash or smoky flavour.

Trends: Cut Leaf Thyme is emerging on menus throughout Melbourne. Park St is leading the trend by featuring Chargrilled Quail with Pomegranate and Native Cut Leaf Thyme.

 

Flavours & Trends: Native Lemongrass

native lemongrassAppearance: Thin, grass leaves with a strong citrus aroma.

Flavour: Similar flavour profile to Asian Lemongrass

Applications: Native Lemongrass is a good accompaniment in soups, sauces, marinades, salads and desserts. Can also be used as a refreshing tea.

Complements: Seafood, shellfish, beef, poultry, spinach, ginger, chilli and citrus

Trends: WA caterers RiverMint Dining are creating Native Lemongrass reductions to accompany Barramundi, Eel and Pipis.

 

Flavours & Trends: RiverMint

RivermintAppearance: Thin, soft serrated and pointed leaves

Flavour: Delicate spearmint-like flavour

Applications: Use Rivermint as a substitute for other types of mint in sauces, salads, dressings or dips

Complements: Rivermint combines well with lamb and kangaroo and is a refreshing ingredient in desserts, teas, cocktails and water infusions.

Trends: Archie Rose Distilling Co in Sydney are crafting tailor made gin, vodka and whisky using Australian native ingredients including River Mint.

 

Flavours & Trends: Native Celery

native celeryAppearance: Bright green thick stemmed herb with a similar appearance to European Celery

Flavour: Stems impart a strong peppery flavour. Taste is reminiscent of European Celery, but much more intense.

Applications: Native Celery is excellent in soups, with seafood and in dressings for salads. Add to white sauces and flavoured butter for a unique finish to dishes. Stems may be enjoyed fresh or blanched.

Complements: Chicken, seafood, steak, tofu, miso, spinach, seaweed, garlic and turmeric

Trends: Bennelong Restaurant Sydney is serving Roasted John Dory on the Bone, with White Turnips, Umami Butter, Native Coastal Greens: Sea Celery, Sea Blite, Barilla Bower Spinach and Karkalla.