It's getting ever-so-slightly cooler lately and we have the ultimate recipe to warm you up.
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Maleny Supa IGA Marketing
Take 5 minutes at the start of the day, so that at the end of a day on the water, or playing backyard cricket, you know that dinner is done!
This is a showstopper for Valentines Day! Make a batch and keep them on hand for those sweet cravings.
Big plans for the New Year
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:
Wine Expertise Events
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!
Health-Dedicated 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.)
A Cooking Club.
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.
A Wider Range of Cooking Classes.
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.
Gluten Free Walking Tour
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,
Kali.
In-Store dietician Kali Gray loves to help people nourish their eating habits.
What a great opportunity to try some of the diverse flavours of South Africa, the ‘rainbow nation’.
Local identity Matilda Scarfe is the driving force of Gourmet Afrika. All her products are made in a commercial kitchen in Maleny. While you might be familiar with her take-home condiments did you know you can also take home her frozen meals?
Perfect for easy meals and easy entertaining! Wow your friends or family with these and no-one will know you simply reheated & served.
Unlike Indian curries, South African curries are rarely hot instead they contain a flavoursome combination of many different herbs and spices.
Beef is aged in the cabinet at a low temperature for a number of weeks creating a very tender and tasty product.
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:
- Always make sure your pan (cooking surface) is hot (near smoking).
- Leave your meat out before you cook it so it reaches room temperature.
- Always leave your meat to rest after cooking.
Spoil your Dad this Fathers Day with a lovely local dry-aged beef steak!
Have you noticed the organic section floor space has doubled?
Organic grocery items previously shelved throughout the store have now returned to the Organic / Health Food section.
This makes it easier for you to find all your organic items in one place. The only exception are the teas, they will be staying where they are.
Bee Man local Honey is now available in bulk sizes up to 3kgs!!
If you are wondering where Crystal Waters Honey has gone don’t panic, it will be back in stock after winter has passed, when more flowers are out.
More great news, we’ve recently taken on a new organic supplier and brought in organic flours and packet ready meals ie risottos etc.
Spring is here and if you are preparing for the beach season with shakes and smoothies check out our expanded range of powders in the Health Food Section.
I’m always on the lookout for the latest must-have organic product.
If you want a particular product ordered don’t hesitate to get in touch with me.
Street View of Maleny IGA before the latest store front facelift.
As many of you know this store has been here since 1905 and is the only original business in Maleny, trading out of its original position. It was a general store providing groceries right from the beginning.
It has a long history and as Rob Outridge, owner of Maleny IGA says, “that sense of history is strong with us.”
In an effort to maintain the historical integrity of the front of the building only heritage colours were used in the building repaint after the renovation.
The Universal Providers sign is going back up on the front facade of the building and will be more prominent than it was in the past. You’ll see a much larger, illuminated sign.
All the Maleny Supa IGA signage will move to the front fascia and Universal Providers will dominate the facade.
Now the painting and renovation is complete, by the end of the year Rob hopes to have all the signage finished.
Look up and give Malcolm our Maleny Animal Trail possum a wave
Opening Hours: 6am to 9pm Monday to Sunday
Online Shopping Delivery Days
Monday: Bald Knob, Balmoral Ridge, Booroobin, Curramore, Maleny, North Maleny, Reesville, Witta, Wootha, Flaxton, Mapleton and Montville.
Wednesday: Bald Knob, Balmoral Ridge, Booroobin, Curramore, Maleny, North Maleny, Reesville, Witta, Wootha.
Bald Knob, Balmoral Ridge, Booroobin, Conondale, Curramore, Elaman Creek, Harpers Creek, Maleny, North Maleny, Reesville, Witta, Wootha.
Maleny Supa IGA 26 Maple Street, Maleny Phone (07) 5494 2257
The Ananda Marga River School recently received $4,716.49 from Maleny IGA CBC Fund. This money helped fund a large ongoing mural project.
This exciting work celebrates the Ananda Marga River School’s 21st birthday year in a tangible form that can be enjoyed everyday.
Every grade in the school has been involved, with children submitting their suggestions on what they most loved about the school.
From there, a number of ideas were chosen and combined to create a series of very large mosaic panels.
Ananda Marga River School Art Teacher Tracy Lewis and Maleny Mosaic Artist Brett Campbell have worked with the children to create this delightful project.
When completed the panels will be combined to form one large mosaic mural and mounted on the Besser block walls near the tuckshop.
Barung Landcare recently received $8,936.78 from Maleny IGA CBC Fund.
The money went straight into buying steel and the raw materials needed to build nursery plant tables for their Landsborough Native Plant Wholesale Production Nursery.
Thanks to all the fantastic Barung volunteer labour the money went a long way and has made a big difference.
All the plants are now up off the ground at a much easier height, saving bodies from the constant bending.
Ingeniously the plants slot into the metal mesh gaps in the table and this prevents the plants from blowing over in strong winds
Barung Landcare Nursery sales and enquiries are still handled at Porters Lane, Maleny from Wednesday through to Friday.
The growing and production now happens down in Landsborough & this facility is not open to the public.
- Maleny Dairies has new product packaging.
- Bee Man Honey now comes in bulk containers up to 3kg.
- Maleny Cheese Factory Butter is back in stock.
- The Pastie Pom Pâtés have new packaging.
- Kenilworth Cheese new style of Edam.
- Woombye Cheese Company new local blue cheese “Blackall Blue”
Fresh Produce has sourced a range of new Organic Curries. Made in NSW all are Gluten Free and most are sugar free.
Look in the Grocery “Health Food” section for an expanded organic range with a number of new suppliers including flours & ready packet meals.
Roman Taberna fresh handmade pizza bases are proving very popular. Made in Brisbane these used to be a frozen item and are now supplied fresh in a pack of three. Find them on the top shelf in the small deli fridge to the right of the main deli counter.
French brioche is now available in the bakery department. From the traditional rolls to a long chocolate brioche they are tasty treat. Brioche is considered a Viennoiserie, and made in the same basic way as bread, with a richer pastry due to the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar.
Italian Biscuits. Five new types of Italian biscuits are recent additions to the international bakery range. Cantuccini also known as Biscotti, a twice baked almond biscuit comes in two flavours; Mixed Berry & Lemon.
The other three Italian biscuits are similar to Australian jam drop cookies with a fine Italian pastry filled with Hazelnut paste, Apricot jam & Raspberry jam.
Zenders Gluten Free Breads are back in stock after being out of supply for a number of months due to a production issue. They’ve moved to a new location and you’ll now find them just down from the fresh bread in the bakery freezer.
Have you seen the new top shelf in bakery full of sweet treats. Three of the most popular are the Glazed Donuts, Blueberry Muffins and Chocolate Chip Cookies. All the chocolate chip cookies and melting moments are cooked in-store at Maleny IGA.
Jo James our Seafood Specialist has been with Maleny Supa IGA for nine months.
Previously managing a seafood section for another retailer in Yandina, the expanded seafood section at Maleny IGA and the freedom to create her own display and mixes enticed Jo to make the move here.
Raised in Yamba, a little fishing village in NSW, Jo has fished and surfed all her life. You’ll find her at Maleny IGA behind the seafood counter from 7am to 3pm five days a week.
Jo has introduced a number of new seafood mixes. These are a quick dinner solution. Simply toss in the wok with a bit of olive oil on high for five minutes to cook.
Seafood mixes include NZ Mussels with Sweet Chilli, Onion and Capsicum, Prawn and Scallop mix & Marina mix.
Other new lines include: Lemon & Dill Prawn Skewers and Hervey Bay Scallops.
If you are looking for something not in our display cabinet just ask as we may have extra supplies in the cold room.
Fresh seafood arrives every Monday, Wednesday and Friday. All of our fish is supplied fresh by a local company in Kawana. Whole fish is a speciality, look for a new display section out the front of the Butchery Servery section
If you are late shopper and would like to pre-order your seafood, give Jo a ring and she can put it aside for you.
Rory Cullinan, his wife and young family moved up to live on the Sunshine Coast from Brisbane in 2008.
In 2013 they started M.A.D (Make A Difference) Popcorn in Woombye and began selling it at Eumundi Markets as a social business enterprise.
Their aim was to create a viable small business and raise funds for a local charity. In April this year they introduced a new line to retail with the creation of the scrumptious Popcorn Lovers brand.
The majority of the ingredients are from Queensland. All the corn is grown in Kingaroy & the sugar is from Bundaberg, while the bases used are made overseas. Popcorn Lovers popcorn is gluten free. No additives or preservative options are also available.
Popcorn Lovers popcorn has a shelf life of four months thanks to a prevention barrier sheen on the packaging preventing oxygen transpiration and sugar’s natural preservative qualities. Popcorn Lovers Popcorn comes in eight delicious flavours.
Caramel, a blend of dark sugars and the most popular. Salted Caramel, introduced recently is the current flavour trend. Cappuccino, a caramel base with coffee running through it. Traditional Butterscotch. Coconut, coconut bound into a butterscotch base. Choc Caramel, chocolate glaze and caramel. Macadamia, crushed local macadamia’s on a butterscotch base. Rocky Road, a mix of chocolate, butterscotch, coconut and strawberry.
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.
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.
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.
Todd's YouTube Video links from his recent trip to Italy.
Naples Pasta Production http://youtu.be/suyhiWP_Vds
From Farm to Plate http://youtu.be/jDnCyks7hFA
Casanova Modena http://youtu.be/qwQtNy9FFiM
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