Owner John Hargreaves says “our emphasis is on using the best fresh fruit and vegetables sourced locally wherever possible, and providing affordable wholesome and healthy takeaway food whether it’s for people on the go or picnickers in the park.”

In addition to the fabulous fresh juices and smoothies available at Green Jaboranti, there is a selection of gourmet sandwiches, along with freshly made panini and wraps or portable lunch platters, just perfect for a picnic on the adjacent Montville Village Green.

Green Jaboranti is conscious of people with specific dietary requirements, and stocks a range of locally made gluten and dairy-free cakes incorporating omega 3-rich macadamia oil instead of butter and carefully selected non-wheat flours – just perfect to team up with a good coffee. The beautiful fresh muffins are a must try!

So, if you’re marking time to pick up the children from school or a partner cruising the shops…why not treat yourself to a gourmet ice cream or yoghurt while you wait?
Green Jaboranti Mayfield Centre Montville Open 7 days Ph: 5442 9344. Take advantage of their easy off-street parking alongside the Village Green or in the Mayfield Centre.

N

Eric and Tania have just taken over the shop next door in the attractive one way Queen Street in Nambour, as well as decorating its walls with local art.

When this energetic pair first decided to open their cafe it was never going to be a run-of-the-mill coffee shop. They not only wanted to create a range of grain free, gluten free products that tasted great and were good for you, they also decided to create an oasis of fresh, local food.

They teamed up with operations like Steve & Tina Standish’s Wonderworld Organics, Obi Obi Essentials, local permaculture growers, and other passionate foodies like Wholefood Provisions, Nathan and Jackie Hoeksema. With those skills behind them they are finding it easy to promote the idea that fresh, local food is the key to sustainable community, economic and environmental development.

“It’s the real connection between healthy communities and keeping our money in the local economy by supporting local farmers that makes it all worthwhile,” Tania told the Hinterland Times.

From the start Eric & Tania decided to operate a business that not only served good food, but was good for the community, supporting the arts and featuring local live music. With their expansion Husk & Honey now hosts performances by local musicians every Friday lunchtime and showcases an ongoing exhibitions program curated by Sandra Conte, Art Gallery of the Sunshine Coast.

“People really appreciate the fresh alternatives and tell us they feel good after eating. They get pretty excited when they realise how fresh the food is.”

“It’s very easy to work with our local growers and providores. You just make the connection, have a conversation about how you can work together and then put it into action.”

In England and many other countries, Shrove Tuesday was widely associated with the eating of rich foods made with eggs, sugar and butter, such as pancakes and was often known simply as Pancake Day. It originally began as a way of using up ingredients such as sugar, fat and eggs, as their consumption was traditionally restricted during the fasting associated with Lent.

Double Choc Hot Cakes with Maple Syrup

1 egg 3 tablespoons sugar 1⁄2 cup milk 1 teaspoon of vanilla 1 cup of SR flour 1 tablespoon of good cocoa 2 teaspoons of melted butter Galaxy Minstrels (broken into pieces) Log Cabin Original Maple Syrup

Method: Whisk together the melted butter, sugar, egg and vanilla. Alternately add the flour and the milk and mix until smooth and consistency of thick cream. Preheat frying pan to a medium heat and grease with a little bit of butter. Pour about two tablespoons per hotcake of the mix into the pan. While the first side is cooking drop a few pieces of the chocolate on top. When the surface is bubbly, flip with a spatula and

cook the other side. Place 4 on a plate and drizzle with Log Cabin Original Maple Syrup. Another breakfast treat is the American Pop Tart with flavours such as Cookies and Cream, Apple Strudel and Frosted Chocolate Fudge.

New in the fudge cabinet is chocolate pistachio fudge, our own nougat with blueberry craisins and pistachio, as well as a nougat log with chocolate fudge filling, caramel and a choice of either pistachios or almonds.

Sweets on Maple
39 Maple St, Maleny Ph: 5494 2118

What is the difference between Arabica and Robusta beans ?

Arabica and Robusta simply refer to the species of coffee tree.

Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1000 years. The Arabica trees are difficult to cultivate and each tree can produce anywhere from 0.5–5 kg of dried beans per year, depending on the trees individual character and the climate that season. It takes 225 - 275 kg of coffee beans to create about a 45 kg bag of green coffee. Though commonly called a “berry”, the fruit is a drupe 10 –15 mm in diameter, maturing bright red to purple and typically containing two seeds (the coffee ‘bean’). Sometimes a third seed or one seed, a peaberry is produced in the fruits at tips of the branches. These beans are the most sought-after because they come from a coffee cherry producing only one coffee bean (all other types of coffee cherry produce two beans). Pea-berrys are round in shape, as opposed to the usual oval. Arabica coffee beans taste sweet & tangy.

The Robusta trees are easier to grow and maintain, are more disease resistant and produce a higher yield. Typically grown at lower elevations Robusta beans contain more caffeine (30-40%) and are harsher and more astringent in flavour. This type of coffee is typically added to other beans to bulk up the coffee to achieve a lower price or to produce different tastes to the coffee you drink.

All coffee beans are graded. The AAA grading denotes the highest quality bean. The higher the grade of bean the more expensive the coffee is to produce and the more the consumer is guaranteed a better quality coffee. By blending different types of high quality beans from different regional areas various unique flavours can be achieved.

All coffee beans used at Colin James Fine Foods are rated between A and AAA so you can be assured that the coffee you purchase at our store will be made from the highest and best quality beans available.

Colin James Fine Foods
37 Maple Street Maleny Phone 5494 2860

Order your organic & gluten free organic Plum Puddings as well as delicious Christmas Cakes now at Pomodoras

Tuna Carpaccio - a delicious dish you can expect at the Food Appreciation Dinner

WITH CHRISTMAS just around the corner, have you given any thought of who’s preparing lunch this year? Why not leave the dishes in the cupboard and enjoy a lazy Christmas lunch on the deck at Pomodoras. Great value at only $85 per person. Book now to avoid disappointment as limited seating is available.

No need to spend hours in the kitchen cooking those family sized plum puddings at Christmas, as Pomodoras have done it all for you. Selling 900g and 450g Plum puddings from $16.95 made with organic ingredients, and NEW this year 125g individual gluten free organic plum puddings, bargain at $6.50 each. Pre-orders are also being taken for the organic Christmas cakes.

Last Food Appreciation Dinner for 2009 will be held this month. If you haven’t been to one of these events yet then where have you been? For $70 per person inclusive (byo wine) you and your taste buds will go on a culinary journey of fresh flavours and gourmet ingredients with Chef Chris Bond and the Pomodoras team. This month you will enjoy a six course menu designed around using fresh local Queensland seafood. Bookings are now being taken for Saturday 28 November.

Finally if you would like to be kept informed with what’s on at Pomodoras on a monthly basis, then join their mailing list.

Find us at 34 Coral Street, Maleny

Phone: 5429 6543

www.pomodoras.com.au

info@pomodoras.com.au

The tandoori oven at the Bombay Mahal Indian Restaurant has been fired up to produce a whole new range of seafood dishes in addition to those already made favourites by the regular patrons of this well established Maleny restaurant.

These tandoori oven specialities also provide a succulent alternative to those non curry eaters who wish to spend a night at the Bombay Mahal.

The traditional Indian Tandoori oven is made of clay, large barrel-shaped, and oven-fired from the base, which imparts a unique, slightly smokey flavour.

The food is placed on skewers and their location in the oven using the ambient heat to cook, whether seafood, chicken or red meats, is up to the skill of the cook. The popular naan breads are slapped on the side of the oven.

The Bombay Mahal Indian Restaurant has the only Tandoori oven on the Range and issuing forth now are Morton Bay bugs done in a style representative of Goa in southern india with coconut rice and fragrant coconut chutney.

Then there are chunky king prawns marinated in ginger and diving into a bucket of lightly spiced tomato masala sauce.

The fresh fish fillets change according to supply but Red Throat Emperor and Parrot Fish are the most popular.

Sam and Ron are also conscious of the Western palate which likes a dessert to complete a meal. They offer Gulab Jamun a sweet Indian dumpling served in sugar syrup with blanched almonds, a dish emanating from the distant Moguls.

For those conscious of overeating, Indian food is naturally a lean cuisine. “With its natural herb and flavouring sources, it is the perfect cuisine for a wide range of people with specific dietary requirements,” adds Ron.

And for a multicultural finish to a delightful meal why not round off with a piece of thick gooey Turkish delight and chai tea.

Ph: 5494 3670 www.bombaymahal.com.au

Just think about this….. a rich pure chocolate spoon, dipped and stirred in a mug of hot milk… licking the melting chocolate from the spoon. It sounds like a dream, but it’s not.

At Sweets on Maple we have a variety of chocolate spoons. Chau’colat “Chocolate, hot milk… and me!” and Choc-o-lait, a cube of chocolate on a stick which come in Milk or Dark chocolate. Check out the www.choc- o-lait.com website.

Both of these products are made in Belgium.

You can also stir the chocolate spoon into your coffee or hot chocolate to make it even richer.

Our range of hot chocolate has extended to include Italian Pernigotti Hot Chocolate, a very thick authentic Italian drink.

Don’t forget our Byron Bay ‘Gourmet Drinking Chocolate’ and the very popular ‘Chilli Cinnamon Drinking Chocolate’. We also carry Droste Cocoa, Blooker Cacao and Dolphin chocolate flakes.

New Fudges to look for… 

Lavender Chocolate Swirl is new and Coconut Ice is now quite different. We have used a raspberry mash to colour and flavour the top layer of the coconut ice. It has the subtle flavour and colour of raspberries (seeds included), and organic shredded coconut from Maple St Co-op. We have also made a chocolate liquorice fudge which is popular.

Long awaited Haribo Gummi Bears with no artificial colours or flavours are also now in stock. 

Shelley

Sweets on Maple

39 Maple St, Maleny

Ph: 5494 2118

During processing, the curd, which may or may not be cut depending on how soft the final cheese should be, is scooped into moulds and left to drain. The high moisture of the curd and the humidity of the maturing rooms attracts a bitter-tasting, grey, hairy mould called “cat fur”. To discourage this, the newly formed cheese is rubbed with or dunked in baths of salty water, wine or a similar alcoholic liquid. This produces a rather robust cheese and encourages the development of an orange sticky bacteria called brevi linnus which helps to break down the curd from the outside, gradually becoming an integral part of the interior, rather than just a skin.

The interior may resemble Brie as in Reblechon, Pont le Veque, Taleggio, Totalpina, Epoisses or be more supple and elastic as in Port Salut, Saint Paulin, Tilsit, Comte, Le Caviste (formerly known as Morbier) or be firmer as in Raclette or Gruyere. While the taste may range from mild and creamy, rather spicy to outrageously overpowering, the aroma often resembles old socks. At one stage in French history washed rind cheeses were actually banned from French Public transport because of their rather strong, pungent meaty or yeasty smell. Washed rind cheeses are versatile cheeses.

They make an interesting addition to a cheese platter, can be melted through your favourite pasta or steak sauce, added to an au gratin or melted over vegetables. They team well with dry white wines or robust reds. If you really want to experience a unique way to eat washed rind cheese buy a raclette machine or a fondue set and invite your friends around for a great evening.

Colin James Fine Foods

37 Maple Street Maleny

Phone 54942860

Sweets on Maple 39 Maple St Maleny Ph: 5494 2118

Colin James

Olive oil - Nature’s health secret

Olive oil, produced by the pressing or crushing of olive fruit, is the major component of the Mediterranean diet.  It’s believed to be the reason people of the Mediterranean regions have a reduced risk for
certain chronic diseases and a longer life expectancy compared with other groups of people in the world.
The Olive Oil Council, the governing body for olive oil producing countries, grades olive oils depending on the amount of processing involved.  Extra Virgin Olive Oil (EVOO) being regarded as the highest quality olive oil in terms of both flavor and health benefits.  It’s mechanically processed, extracted at minimal temperatures (cold pressed), has a free fatty acidity of 0.8% or less and a positive fruity aroma and flavour.  
What makes a great olive oil? ….. A good balance of fruitiness, bitterness and pungency!  Fruitiness refers to the aroma and taste of the oil.  It should be fresh, positive and have an underlying fruity olive character or it may be reminiscent of freshly cut grass, green apples or ripe tomatoes.  The naturally occurring polyphenols in Extra Virgin Olive Oils, produce the bitterness and pungency in the oils.  Pungency can be described as astringent or throat catching, either peppery or similar to chilli in its heat.  Polyphenols, are also an indicator of the level of antioxidants that are considered vital for good health with the more pungent oils generally containing higher levels of polyphenols and antioxidants. 
Extra Virgin Olive Oils come in 3 distinct flavours. All are derived from single varieties or blends and will be free from all faults. EVOO Robust features high levels of
fruitiness balanced with a strong bitterness and
pungency.  Best used combined with other ingredients for marinating red meats, roasting vegetables with herbs or shallow pan frying.  It will stand some heat and still allow the delicious olive flavour to penetrate the ingredients.
EVOO Moderate/Medium will feature a moderate bitterness and pungency.  Use this versatile oil in salad dressings, marinades, splashing over fresh cheeses, in sauces, biscotti or cakes. 
EVOO Delicate features a delicate, sometimes floral level of fruitiness with a balanced delicate bitterness and pungency.  Pair with delicate flavours of soft herbs, seafood and raw
vegetables with subtle flavours.

Colin James Fine Foods
37 Maple Street Maleny Phone 5494 2860