Hot Bytes - Spring '07

SPICE UP YOUR LIFE
Some short HOT BYTES from
BLUE KITCHEN GOURMET FOODS
producers of quality chilli sauces, curry pastes and preserves

Email us at:

info@bluekitchen.com.au

PO Box 5177 East Lismore, NSW 2480
Ph/Fax: 02 6622 5157
www.bluekitchen.com.au

If images are not visible or links not working in this email, visit the online version

Welcome to the BLUE KITCHEN Spring newsletter. We aim to keep you informed with exciting ideas, food news & recipes – guaranteed to “Spice Up Your Life”. We have expanded this edition to reach all our contacts, including our on-line customers, retail outlets and industry colleagues. If you don’t want to receive future newsletters, drop us an email at: info@bluekitchen.com.au and we will take you off our list. Don’t forget – send us your favourite chilli recipe and be in the running for a free BLUE KITCHEN product.

DID YOU KNOW?

Our GREEN CURRY PASTE, available in 300g & 110g jars, is BLUE KITCHEN’s most popular product. Unlike more traditional Thai pastes, we have substituted the fish sauce & shrimp paste used in those recipes with Australian spices and herbs – including native mint, lime and lemon myrtle. Together with our special certified organic macadamia oil, our GREEN CURRY PASTE is truly unique – and, like all our products, it is VEGAN friendly! Word is out, as we are selling more & more over the internet to vegans world-wide.

CHRISTMAS IS FAST APPROACHING….

… sorry for reminding you, but don’t put it off until the last minute again this year. Looking for that inexpensive but quality small gift for workmates, friends, family or colleagues? The BLUE KITCHEN 110g “hamper” size jars make ideal small gifts. Order a mixed carton of 24 jars at $4.00 per jar & save $12. Email us now for your Xmas order!

A TASTE OF BYRON – 2007

Setting up the stall in Byron Bay

This September, BLUE KITCHEN joined with other chilli fans and the Byron gourmet food industry for the Chilli Festival and Taste of Byron - two days celebrating the joy of chillies and fine gourmet fare. Crowds enjoyed samples from local eateries and producers, live music, salsa dancing, buskers and more. A pod of humpback whales, heading south on their annual migration, provided a perfect backdrop as they breached just beyond the surf on Saturday morning.

A satisfied punter at the 2007
Taste of Byron

HOT STUFF

MAY 9, 2006

BLUE KITCHEN HARISSA

Chilli fans, your relish is ready. North Africa meets the North Coast in the latest fiery condiment from Blue Kitchen - an all-purpose harissa made from organic ingredients at Coraki's Junction Cafe and Pizzeria. Mix it into a chermoula dressing; if you're adventurous, use it as a dip or try a spoonful atop a laksa. The Junction Cafe adds it to lamb dishes, pidés, curries and salsas – and a couple of its regulars insist on having harissa in the tomato paste of their pizzas. Hot stuff, indeed.

Since the article (above) was published in the SMH last year, BLUE KITCHEN has moved into its own commercial premises in South Lismore. The new owners of The Junction Café in Coraki, continue to use our products in their pizzas, pidés and other dishes, and sell the range to customers.

HARISSA
a fiery chilli relish

Our newest product in the chilli range is an authentic west Moroccan Harissa. It’s great in marinades, with lamb, is a staple in North African recipes & tangines, or can be used like a red curry paste. Although it’s hot & fiery, we have maintained the intricate flavours of this relish, including our own preserved lemons. Go to: www.bluekitchen.com.au for some great recipe ideas.

WARNING – IT’S HOT

CHILLI RECIPE OF THE MONTH

The following recipe was submitted on-line by IAN of Clontarf, QLD Thanks Ian! We hope you enjoyed your prize.
IAN & JUDY’S MUSHROOM SURPRISE!
Work on 2 average-sized mushrooms per person (5-6cm across and not fully open). Wash, dry and remove stalks. Place 1/2 tablespoon of your favourite BLUE KITCHEN chilli sauce in the base of each mushroom, 3/4 fill each with ricotta or sour cream. Top with grated cheddar, 1/2 a calamata olive and/or a square of bacon. Bake in 180 degree oven until cheese has browned. Makes a wonderful side dish!!

GLOBAL CHILLI BITS

It is believed that Columbus took chillies back to Spain in 1493, mistaking them for black pepper, hence the name: “Chilli Pepper”. There are now many hundreds of chilli variety cultivated all over the world. They belong to the Solanaceae family – the same family as potatoes and tomatoes. In Australia, the accepted spelling is “chilli”. This was the spelling used by the Central American Indians in the 15th Century. Other countries use: chile, chiles, chili, chilis, chilly, chillys, chilies. Korean culture says that chillies help to keep the skin looking youthful.

The SAMBA BLISTAS beat their way down First Ave. in Sawtell

CLICK HERE FOR THE SUMMER '08 EDITION

SAWTELL CHILLI FESTIVAL

It must be that time of year! ...either that, or people just can’t get enough chilli! BLUE KITCHEN was at Sawtell (near Coffs Harbour) again in July doing the thing we do best –

SPICING UP YOUR LIFE!

FEATURE OUTLET

aboutlife

naturalmarket

605 darling street Rozelle, NSW

Aboutlife natural market place was
one of the first retail outlets BLUE KITCHEN entered in Sydney and all our products are stocked there.

More than just a grocery store,
Aboutlife offers more than 5000
lines of grocery products including
a whole range of fresh fruit and
vegetables. It also provides organic and sustainable farmed meats & fish, a wonderful dairy and non-dairy range of cheeses, yoghurts and milk, and an onsite herbal dispensary.

In breaking news, Aboutlife has just been awarded the "Best Food Store" in the newly published "FOODIES GUIDE TO SYDNEY - 2008 "

BLUE KITCHEN is proud of its long-standing connection with Aboutlife.

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