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Meet the Maker & Taste Eumundi Guesthouse and B & B Pates and Terrines

Are you partial to a bit of Pate and crackers?  Did you grow up when Terrines were available in all the local deli's?  Sue and Dave from Eumundi Guesthouse and B & B were so disappointed with the taste of commercial pates on the market they started making their own.

From making a few batches to enjoy with friends and family it's now grown into a burgeoning small gourmet business.  Maleny IGA is the first supermarket to stock their range and it's all thanks to our fantastic customers who spotted their stand at the Eumundi Markets and kept asking and asking for it to be sold in our supermarket.

As Sue says, "I've come to learn there are pate people and non-pate people.  All I need to do is give the pate people a taste of my products and most of them become customers. They love the taste, the low food miles and the local ingredients."

All their Eumundi Guesthouse and B & B Pate's are gluten free and you have the choice of three flavours:

  • Salmon,
  • Cognac & Green Peppercorn,
  • Port & Black Peppercorn.

You can find their full range of pates  in the Maleny IGA Deli Cheese fridge along with some terrines.  Terrine's can also be made to order for special occasions - ask Janelle for more information.

Eumundi Guesthouse and B & B Terrine jars are lined with pancetta and slow cooked in a bai marie.  Flavours include:

  • Celebration - Turkey Mince, Juniper Berry, Cranberry, Pistachios, Cognac, Herbs
  • Chicken & Sage,
  • Chicken & Cranberry,
  • Chicken & Pistachio,

If you are a pate person and would like to taste Eumundi Guesthouse and B & B Pates & Terrines you are in luck as we've got two dates booked in for in-store taste testing.

Look for Sue in the Deli section inside Maleny IGA between 2 - 4 pm on Friday 11th September and Friday 2nd October.

Cheese-Making Classes return to Maleny

We’ve got great news!!! Sasha from Mad Millies is returning to Maleny on Tuesday 20th October & running Cheese Making classes in the Maleny Community Centre Verandah Room.

Three classes will be held in total. One Italian Cheese Making and two Fresh Cheese Making classes. If you were one of the ninety locals who completed the Italian Cheese Making last year you might like to book in for the new Fresh Cheese Making classes.

In the Fresh Cheese Making class you’ll have a refresher making Ricotta and learn a new skill; how to make your own squeaky Halloumi.

We are offering two times for the Fresh Cheese Making Classes on Tuesday 20th of October, one in the afternoon 2.30pm - 4.30pm  and another in the evening 6pm - 8pm.  Cost to attend is $64  and includes a Mad Millie Fresh Cheese Kit (RRP $64.90).  This kit sets you up with all the equipment and ingredients to make your own Halloumi, Feta, Cream-cheese, Quark, Cottage cheese, Goats cheeses and more!

The Italian Cheese Making Class runs from 10.30am - 12.30pm on Tuesday 20th of October. You will learn how to make fresh Mozzarella and warm fresh Ricotta.  Cost to attend is $39 and includes a Mad Millie Italian Cheese Making Kit (RRP $39.90).  The kit includes all the equipment and ingredients you need to make your own Ricotta, Mozzarella, Mascarpone, Burrata, Bocconcini & Ricotta Salata.

Book your spot @ Customer Service Kiosk inside Maleny Supa IGA, 26 Maple St, Maleny.  Note full payment is required at time of booking.

Italian Night with Todd from Fine Life Food Company

A massive thanks to Todd Butland from Fine Life Food Company for cooking for over 40 people at our 19th November Maleny IGA Foodie Night.  The last Foodie Night for the year we all had a great time with lots of interesting flavours, tips and stories from Todd's recent travel adventure to Italy sourcing more product direct from small Italian farming families.  We also had the priviledge of meeting Todd's lovely wife and son - it's great to meet the family behind the man and you know who you are supporting by your choices in the grocery aisle.

All of Todd's ingredients are available now in Gifts and Gourmet, 15 Maple St Maleny.

Wed 19 Nov Recipes

Todd's YouTube Video links from his recent trip to Italy.

Naples Pasta Production

From Farm to Plate

Casanova Modena

Spice King Recipes

Recipes from The Spice & Herb Bible Third Edition by Ian Hemphill with recipes by Kate Hemphill, published by Robert Rose Inc. Canada. Cambodian Fish Curry Mortar and pestle or small blender Wok 2 small red shallots, finely chopped 2 1⁄2 tsp fine sea salt 2 mL 1 tbsp Amok Curry Powder (page 713) 15 mL 1⁄2 tsp fish sauce (nam pla) 2 mL 1 tbsp palm sugar or packed light brown 15 mL sugar 1 can (14 oz/400 mL) coconut milk 1 1 lb skinless firm white fish fillets 500 g 12 medium raw shrimp, peeled and 12 deveined 1⁄2 cup sliced green beans 125 mL 1 fresh long red chile, finely sliced 1 1. Using mortar and pestle or small blender, grind shallots, salt, curry powder, fish sauce and sugar to make a paste, adding a drop or two of water if necessary. In a wok over medium heat, cook paste, stirring, for 2 to 3 minutes, until fragrant. Stir in coconut milk and bring to a simmer. Add fish, shrimp and beans and simmer for 10 to 12 minutes, until seafood is opaque and cooked through. Serve immediately. Preparation time: 10 minutes Cooking time: 15 minutes *Plus making spice mix below:

Amok Curry Powder This Cambodian curry powder is used for fish. It is a perfect example of the influence Indian migrants have had on cuisines in Asia to the east of India. It is rich and spicy but, surprisingly, does not overpower the flavor of the seafood it is cooked with. 2 1⁄2 tsp ground red chile 12 mL 2 tsp ground Alleppey turmeric 10 mL (see Tip, left) 2 tsp ground Madras turmeric 10 mL 1 1⁄2 tsp garlic powder 7 mL 1 1⁄2 tsp ground ginger 7 mL 1 1⁄2 tsp sweet paprika 7 mL 1 1⁄4 tsp ground cumin 6 mL 1 1⁄4 tsp ground coriander seed 6 mL 1 tsp ground galangal 5 mL 1 tsp ground dried makrut lime leaf 5 mL 1 tsp ground kenchur 5 mL 3⁄4 tsp freshly ground black pepper 3 mL 3/4/tsp ground dried lemon myrtle leaf 3 mL 1. Combine ingredients in a bowl and stir well to ensure even distribution. Transfer to an airtight container and store, away from extremes of heat, light and humidity, for up to 1 year.

Cardamom Mangoes 4 ripe mangoes, peeled, cored and 4 cut into 1⁄2-inch (1 cm) slices 1⁄4 cup butter 60 mL 1⁄4 cup packed light brown sugar 60 mL 1 tbsp ground green cardamom seeds 15 mL 1. In a skillet over medium heat, melt butter. Add sugar and stir constantly until completely dissolved. Stir in cardamom seeds. Arrange mangoes in a single layer on bottom of skillet (in batches if necessary) and cook, spooning spiced butter mixture over fruit until just warmed through, about 2 minutes. Transfer mangoes to serving dishes and repeat with remaining fruit, if needed. Drizzle with remaining spiced butter and serve.

Variation Substitute an equal quantity of apples, bananas, pears or seasonal fruit for the mangoes. Preparation time: 10 minutes Cooking time: 10 minutes

Life’s Good Curry Paste - Foodie Night

Life’s Good..

Take one dynamic couple, add a love delicious flavours and all things local, throw in a good dollop of passion, excellent cooking skills, a bit of entrepreneurial flair and you have a hectic, yet booming little business called ‘Life's Good Curry Pastes!’

Sam Caine grew up in the hospitality industry, learning from his parents who ran a seafood restaurant in Caloundra. He learned the importance of supporting local food suppliers and keeping customers happy while developing his love of food. Sam went on to manage five star hotels from Brisbane to Cairns and along the way met wife Alice. The pair teamed up in events coordination and restaurant management, their dedication earning them a string of restaurant awards and induction into the Australian Tourism Hall of Fame.

Travelled throughoutSouth East Asia, India and Europe the amazing flavours caught their attention… and their taste buds.

“When we returned home” said Sam, “We couldn’t find anything similar with that great authentic flavour. We started experimenting with a range of fragrant spices, making pastes for our friends. We kept introducing new flavours, then slowly began manufacturing and selling at local markets.”

The Life’s Good range now includes curry pastes, relish, sambal and chilli jam.  Choosing fresh, authentic, natural ingredients is one of the keys.

“80 percent of our ingredients are grown locally” smiles Sam, happy to be supporting local farmers and producers. “We also love that the herbs and spices we use have some amazing health benefits.”

The products are also designed to be extremely easy to prepare and use. With five children aged from two to 11, Sam and Alice understand the need for ease in the kitchen. At a recent Maleny IGA Foodies Night, Sam cooked up a Pumpkin Soup made with Red Curry Paste and Chiang Mai Paste - Chicken Kipfler with Star Anise.

On the night, Sam suggested guests use the milder Massaman Paste, containing 20 fragrant spices with beef, lamb or goat. The hotter Green Curry Paste, which is kept to medium heat to suit the Australian palate is ideal with poultry, seafood or pork. The Laksa is great with vegies and noodles while the Coriander and Almond makes an excellent baster or marinade.

The popular Sam’s Chilli Jam is a pantry ‘must have.’ Add it to cheese platters, in wraps, even on ice-cream. Sam describes it as ‘Sticky, sweet, jammy goodness with a deeply satisfying chilli tingle that will linger on your palate just long enough to make it impossible to resist another mouthful!’

“Our kids love cooking with us” he said, “So we’re always trying out new recipes. Their young palates have become used to the different spices and they are always quick to jump in with feedback!”

“Maintaining a balance” says Alice“Between paste production, market stalls, supplying our retailers and enjoying precious time with our five young, busy, crazy children is what we strive for in our lives today.We hope you love eating our products as much as we love making them!”

Maleny Supa IGA Marketing Creative Direction, Content & Engagement Strategies was managed exclusively by Blainey Creative & Consulting during from June 2012 to December 2014

Please contact us @ Maleny IGA for written approval prior to using this copyrighted material.

Maleny Supa IGA  •  26 Maple St, Maleny  •  Ph: 5494 2257

Food Night 18th June with Trevor Hart from Cedar St Cheeserie

TrevorTrevor Hart’s Buffalo Cheeses are in demand by top chefs all over Australia. Did you know he makes them locally right here in Maleny. Come along to our next Foodie night 6pm on Wednesday 18th June and meet the maker himself. Taste his award winning Haloumi, Mozzarella and A Love Supreme.

As Trevor says “I make cheese in a traditional way; fresh cheese from pure and unadulterated fresh milk by hand. My choice of milk is buffalo milk from Mal & Margaret Thompson’s dairy in Witta just 5 minutes down the road from my micro cheeserie in Maleny. Buffalo cheeses have many great qualities but its greatest is its uniquely creamy taste. The making of cheese is measured in millenia. As a way of preserving milk to stave off hunger in the winter months originally, it has risen to become a food artform.”

We will also have a brand new RAW Superfood GREEN Salad Dressing for you to try and warm local herbal teas and hot cocoa! Held at Maleny IGA's Gift s & Gourmet 15 Maple St, book your spot at Gift s n Gourmet. FREE to attend. Bookings preferred.

Trevor was recently interviewed by Mary-Lou Stephens from ABC Radio Sunshine Coast. Here is a recording of his interview.

Gluten Free Product Tasting Sat 14th June @ 9am

gluten free tasting 1 facebook headerTaste 9 Gluten Free products at our first Gluten Free Tasting on Saturday 14th June at 9am in our Maleny IGA Gifts & Gourmet store located at 13 Maple St Maleny. Many of you know here at Maleny IGA we have a ‘pink’ shelf labeling system for Gluten Free items. These are products the manufacturers have informed us are gluten free.

Connor in the Perishables department and Craig from Grocery follow a Gluten Free Diet themselves and have selected products for us to taste test. Connor has recently sourced a new packaged gluten free frozen product range called “Health Sense-Sations” and we have other ready meals and snacks you’ll enjoy tasting.

The “Health Sense-Sations” range is made in Queensland and specialize in vegan and gluten free prepackaged frozen products. These are handy to keep in your freezer even if you are not gluten free, so that you’ve got something tasty on hand for when your Gluten Free friends drop in.

Thanks to Alison James from Maleny’s Facebook Gluten Free Group will be joining us and on hand to provide advice. Running time will be from 9am to 10am All welcome!

Maleny IGA Foodie Nights

Foodie NightIn April we introduced “Foodie Nights” over in our Gifts and Gourmet store. Held on a Wednesday night, featuring a cooking demonstration and a taste-testing and has no entry fee. The photo above is from our second Foodie night featuring Matilda from Gourmet Afrika and Beigli Cake. Our first foodie night Todd from Fine Life Food Company showed us how to cook with Truffle Oil and answered questions on why Italian Olive oil and pasta tastes different to Australian varieties. Todd is coming back on 30th July so if you missed him last time you can catch him this time around.

On our first foodie night we also sampled the delicious Suncoast Limes cordials and gourmet Lime Salt. Two brands will be featured at each foodie night; one local and one international or two local.

We decided to hold Foodie nights so you have the opportunity to mingle and meet local food producers and taste international gourmet food.

FOODIE NIGHTS FOR 2014 Wednesday nights 6pm to 8pm on the 28 May, 18 June, 30 July, 20 August, 10 September, 1 & 29 October, 12 & 19 November, 3 & 10 December. Note: These dates may vary dependant on supplier availability.

Maleny & Montville Gourmet Local Food Tours in 2014

Maleny IGA Local Food Bus TripA great day out! NEW for 2014 are monthly Maleny IGA Maleny & Montville Local Food Bus Tours. Leaving at 8.45am for a jam packed foodie day, visiting 6 local producers, enjoying a gourmet lunch and all in the scenic Sunshine Coast Hinterland. Tickets are $59. NOTE: this is a heavily subsided and discounted ticket price designed to kick start local food tours in our region. Dates for 2014:

You can buy your ticket from Maleny Visitor Info Centre or via our Maleny IGA Eventbrite Booking Page.

Maleny IGA Real Food Festival Taster

Local chef and owner of Wild Rocket, Peter Brettell was serving up delicious, freshly cooked donuts, with a local strawberry compote and Colin James ice-cream at the Maleny IGA last Friday morning 30th August; a tasty brunch treat for shoppers and passers by. For those that just happened to find themselves in ‘the right place at the right time’, it was a delightful surprise.

Real Food Festival Director, Julie Shelton said the morning was a ‘taster’, an opportunity to wet peoples appetites for the upcoming Real Food Festival, being held at the Maleny Showgrounds this coming weekend the 7th and 8th of September. “Pete is one of our chefs, so we’re promoting the wonderful food that Wild Rocket has, and getting people all excited about next weekend; feeding them some yummy local strawberries and the donuts, and some local ice-cream.”

As one of the sponsors of the event, the Maleny IGA was happy to host The Pastie Pom, Pete, as he wowed shoppers with his yummy treat and cheeky grin. Rob had simply one word to describe the dessert – “Sensational. You can’t go wrong with freshly made donuts!” he said. Another shopper enjoyed it so much she asked for the recipe!

For Julie and fellow Real Food Festival team member, Alex Bouchet, it was a nice opportunity to step out of the Headquarters on Coral St, Maleny and meet people face to face. Julie said “The promotion at the IGA is always a real highlight for the Real Food Festival because Maleny is where the festival is hosted, and it’s the hub of food production on the Sunshine Coast Hinterland, and the Maleny IGA is such a strong supporter of local producers it’s nice to have really big special promotion here.”

Peter will be at the festival with some of the Wild Rocket team, and is bringing back the famous Hazelnut Crusted Prawns from last year, and for dessert he will be teaming up the strawberry compote and Colin James ice-cream with a white pannacotta in a delicious marriage of flavours. He will also be appearing as one of the chefs at the festival, demonstrating how to make delicious, light gnocci from scratch, at 2:30pm on Sunday at the Kunara Real Food Kitchen. So get along and pick up some tips from him.

Food stylist and chef, Chris Klaas stopped by to check out Pete’s dessert, and said he was looking forward to his food photography workshop at the festival, and invited people to bring their own camera and participate.

To view the program for the Real Food Festival go to Creative Commons Licence CREATIVE COMMONS COPYRIGHT FOR THIS ARTICLE Maleny IGA Real Food Festival Taster by Maleny Supa IGA is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License. Based on a work at