The perfect way to sneak more veggies into your meals.
The perfect way to sneak more veggies into your meals.
Make an old classic minus the ‘Old & Classic’ method! This delicious Pumpkin soup will feed your soul & belly.
This delicious pesto & chicken linguini will warm you up on these Winter nights!
This one’s a cracker favourite for the family! Perfect for the weekend lunch on a chilly day.
It's getting colder and it’s time to snuggle up and enjoy a hearty, simple winter warmer.
Spice things up with a delicious roast chicken that’s sure to be a crowd favourite.
Have you ever wanted to make your own jerky?
I did. But up until 3 weeks ago, making jerky seemed an enigma - a specialty kinda thing.
But after running our recent Healthy Snacks workshop with Chef Amanda, I’ve learned it’s actually really easy! You simply need:
The process of making jerky is actually very basic. The main thing to know is how to do so safely.
How Can I Make Jerky Safely?
With Jerky, there are a few Food Safety factors that we must take into consideration. After all, we’re dealing with a raw meat product that will quickly turn nah-stay if we don’t treat it right.
Food borne pathogens need a moist environment and the right temperature in order to survive. Therefore, all safety precautions are aimed at ensuring we control these two factors. Here’s what you gotta know:
How do I make my jerky chewy or soft?
It’s this easy:
Slicing WITH grain = chewy/tough jerky
Slicing AGAINST grain = less chewy/softer jerky. (It makes the jerky easier to tear apart.)
By working with or against the natural meat fibres, we can easily manipulate the texture of the meat.
So now that you now the basics…Here’s how to make it!
Recipe: Easy Buffalo Jerky
Note: This is the first time we’ve ever sourced buffalo meat! These buffalos are raised by a lovely local family out at Witta amongst green rolling hills.
450g topside/round buffalo
¼ cup Worcestershire sauce
¼ cup soy sauce
1.5 tsp honey
1 tsp onion powder
1 tsp garlic powder
Few grinds of fresh pepper
Freeze steak until it is hard enough to be sliced into ¼ cm slices.
Slice ACROSS grain for SOFT.
Slice WITH grain for CHEWY.
Place strips of meat into a sealable plaster bag with marinade ingredients. Marinate for minimum six hours. Remove strips from the marinade, pat dry with paper towel before laying on dehydrator racks.
Dehydrate/oven at 70oC for 6 to 10 hours.
Allow jerky to cool on paper towel. (This absorbs the fat/moisture.) Place in airtight container.
Other Jerky Flavour Combo’s
1.8 to 2 kg topside/round
4 cups soy
1 cup brown sugar
4 tbsp garlic minced
4 tbsp minced ginger
1 tbsp sesame oil
1 tbsp ground pepper
Sprinkle of sesame seeds
2 tbsp salt
1 tbsp brown sugar
1 tbsp chilli powder
1 tbsp smoked paprika
2 tsp garlic powder
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp caraway seeds
¼ tsp cayenne
Toast spices until aromatic. Run over sliced meat. Marinate.
My personal favourite was the Harissa Spiced marinade. It’s got a little chilli kick and SO much flavour!!
For questions on the recipes or making Jerky, please don’t hesitate to reach out on Facebook @MalenySupaIGA or email firstname.lastname@example.org
(Want to hear about upcoming Fresh Food Events, Cooking Demo’s and Workshops? Join our Mailing List: bit.ly/freshevents)
MalenyIGA runs regular Supermarket Tours hosted by Instore Dietitian & Nutritionist Kali Gray. Example sessions are Supermarket Tour for Gluten Free and Type 2 Diabetes. These are 100% FREE and include a lovely dish from Chef Amanda. Please email Kali at email@example.com for more information.
As always, if you have any questions please reach out as Kali is only too happy to help! Email Kali at firstname.lastname@example.org for more information. Or you can chat the good ol' fashioned way on 5494 2257 :)
Yours in health and cooking,
Maleny IGA's chef Amanda and nutritionist Kali both believe that you CAN have your cake & eat it too! Amanda & Kali love to bake and they will be sharing their greatest insights to creating ‘sweets’ that taste unbelievably good BUT are also deeply nourishing.
WHERE: The Verandah Room, Maleny Community Centre
WHEN: Thursday 19th January 11am to 1pm
COST: Just $15…The cost of a cuppa and cake!
BOOKINGS: Book HERE
For both workshops, you’ll also receive:
As always, if you have any Q’s please contact me on email@example.com or phone (07) 5494 2257 – I’m only to happy to help!
Want to kickstart 2017 with health and vitality? Join our Dietician & Chef as they team up to bring you this workshop to make feelin' goooood so much easier!
A two-hour workshop where you'll enjoy a fusion of the latest nutritional updates and top culinary tricks & discover:
You'll get the full recipe, nutritional notes and a Q&A with our experts ... And the VERY best bit yet is that you get to taste everything too!
Thursday 12th January. Two sessions available between 10am-12pm & 2pm-4pm.
The Verandah Room, Maleny Community Centre
1 ticket for $25 or 2 for $40 (Ticket includes a 5% discount on grocery shopping for the day, plus a complimentary ticket into our lucky door prize).
For more information and queries, please contact Kali via firstname.lastname@example.org or phone (07) 5494 2257. We can't wait to see you there!
Boy, Am I excited! For those of you who know me, you get that I'm excited about pretty much anything that involves food, people and nutrition ;) BUT ... We do have huge plans for next year and I think you'll be happy about them too!
Our vision is to bring you more food events, more workshops and more inspiration to make food fun and easy. Here are a few highlights you can expect from early 2017:
The only thing better than eating good food ... is having a nice glass of somethin' special to enjoy with it! Andrew from the Purple Palate has been a wine judge and an accredited wine & spirits educator for the better part of a decade. You can enjoy his expertise (and fine alcohol) at some of our upcoming events!
I've been so humbled and grateful to receive your requests for events that focus on specific health conditions. Therefore, I'll be offering more FREE supermarket tours. Also high on the agenda is a low FODMAPS workshop, Gut Health High Tea and 'Mini Health Retreat' seminars...Watch this space for more info! (And if there's anything else YOU'd like to see, please let me know! Simply hit REPLY or catch me in store.)
Food is more than culinary pleasure or fuel for your body, it's also about community and being connected. We've also noticed that quite a few of you attend regular events, and would like to find a way to say 'thank you'. Details to come - but this program will be to offer extra support and savings to our loyal community of foodies.
We're just awaiting the final seal of confirmation on locations but early next year is jam packed with SO MUCH COOL STUFF! Keep an eye on your inbox for the full low down soon.
Finally, if you've got family and friends on a gluten free diet, I kindly extend a very warm welcome to my free gluten free walking tour on January 17th. We'll have a yummy gluten free treat from Chef Amanda to enjoy at the end. Full details and bookings here.
I can't wait to cook with you in the New Year! Enjoy a beautiful Christmas with joyful eating,
We sponsored a team in the Noosa Triathlon last weekend and they did us proud! Scott Lanyon (swim), Jon Presswell (bike) and Elissa Pollock (run) competed as one of the 62 corporate teams and came in a fabulous 20th and of the overall 1000 teams in the comp they placed 235th Awesome results! You can congratulate Scott in store at the Meat servery. Well done to these "Incredibly Good Athletes!"
'Chicks in the Sticks' are raising money for cancer research! Please support their raffle for your chance to win this hamper
Congratulations Rod for your Community Service Award! We all appreciate the work you do:)
Great news if you're going to our cheese-making workshops next week - we'll be making this live!
Step #1: Put water in bread machine.
Steps #2 & 3: Add #Laucke Sourdough Bread Mix & Yeast
Step #4: Press 'Cook' and wait for fluffy hot bread!
How Do You Cook The Perfect Steak?
You start with the best meat on the market!
Our gourmet aged beef has been tenderised for a minimum of 30 days in a 0% humidity, temperature-controlled, Himalayan Salt Cave.
This beautiful product deserves a little extra TLC, so our dietitian and chef are here to give you the inside tricks to make the most of each morsel!
In this upcoming FREE 1 hour demo, you'll discover: The art & science of cooking the perfect aged beef steak, How to create a creamy and super simple polenta mash, A simply divine recipe to create a porcini mushroom red wine jus, Delicious samples of all of the above! WHEN is this event? Tuesday, 18th October, 11am - 12pm WHERE: Maleny IGA, Gourmet Department COST: 100% Free :-)
Our in store events are all about community and celebrating good food. Bring your curiosity, bring your appetite and let's get cooking!
SPACES ARE STRICTLY LIMITED TO 10 PEOPLE, SO Book NOW HERE http://malenyiga.us12.list-manage1.com/track/click?u=2c2701b366e777497f01bf6a8&id=801c163ef7&e=e627ea25cc!!!
Are you interested in good food, health and inspirational recipes? Our in-store Dietitian, Kali, has got you covered. With extensive experience working alongside chefs, Kali calls herself a 'Foodie' first and a 'Dietitian' second. While Kali is passionate about eating food that makes you feel good and nourishes your body, her philosophy is all about making food fun and teaching you what you CAN eat! Kali runs regular cooking workshops, supermarket tours and food events in store on Tuesdays. Fill in the form below, follow us on Facebook or contact Kali via email@example.com to sign up for our Food Event email list.
Maleny IGA may be the oldest, original commercial premises in Maleny. But that doesn't mean we don't keep up with technology ... particularly when the environment can benefit. Maleny IGA began trading fresh foods with local residents from the 'Universal Providers' Building in 1905. That was before electricity was delivered to Maleny in the once traditional poles and wires method. 101 years later and Maleny IGA recently completed stage 2 of a 3-stage collaborative project with Project Brainstorm. This involved the installation of fifty kilowatts of solar panels onto the retail business's vast roofline. The final stage of this project will be completed after further analysis of the combined performance of the Solar Panels with the Power Factor Correction Unit that was fitted. This analysis, to be taken over the next three months, will ascertain if it will be best to fit an LPG Generation System or another Solar PV system to reduce the peak demand costs. By investing in this Renewable Energy Option, we continue our dedication to the modernisation and transformation of our Heritage-Listed building while satisfying community values on the range. As well as having the oldest, original commercial premises in Maleny, now they can also boast the largest harvest of solar energy on a daily basis on The Blackall Range.
Maleny IGA’s Sam Outridge and Owen with Member for Glasshouse Andrew Powell, centre, and Mark and Toddy from 92.7 MixFM celebrate Maleny IGA’s donation to the Give Me 5 for Kids Cash Clean-up!
As part of our recent renovations and in a first for the Sunshine Coast, we had our own custom-built Himalayan Salt Dry-Aged Beef cabinet installed.
Beef is aged in the cabinet at a low temperature for a number of weeks creating a very tender and tasty product.
When the dry-aged beef comes out of the cabinet we cut off the outside of the beef and slice into steaks or as per customer orders.
Dry-aged beef should be cooked the same way you would any other steak.
A few tips:
Spoil your Dad this Fathers Day with a lovely local dry-aged beef steak!