| Byron Bay Cookie Company |
Ewingsdale Rd
Byron Bay NSW 2481
(02) 6639 6300 |
now at:
Domestic Terminal
Brisbane Airport |
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The new Byron Bay Cookie Company shop in the domestic terminal at Brisbane Airport |
Just some of the selection on offer at the Brisbane Airport shop. Remember to grab some BLUE KITCHEN products on your way through!
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The Byron Bay Cookie Company won the NSW Telstra Small Business Award in 2001 and the NSW Regional Exporters Award in 2006. It was also awarded the Gold Taste Award for its Lemon Macadamia Shortbread in 2006 and Sticky Date & Ginger cookie in 2005. |
In 2006 Byron Bay Cookie Company opened it's first retail outlet on the corner of Ewingsdale Rd & Bayshore Drive in Byron Bay. It showcases their full range of products and those of other NSW North Coast regional food manufacturers, including BLUE KITCHEN.
With hundreds of thousands of cookies baked weekly, Byron Bay Cookie Company now supplies gourmet food stores nationally as well as in-flight snacks for Qantas, Virgin Blue and Rex Airlines. Harvey Nichols, Selfridges, John Lewis and the Windsor Farm Shop in the UK, plus department stores in Singapore and Ireland, are now stocking their products as well.
BLUE KITCHEN is proud to be associated with this fine company.
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HOT TIP 4 |
You can use chillies to repel your garden pests or to keep barnacles, tubeworms and mussels off boats. |
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The oils in chilli (these are called oleoresins - the concentrated extract or oils found in chillies) are used in the base of this special paint for boats. These chilli oils keep the barnacles at bay. |
GROWING HINT |
Chillies are susceptible to "blossom end-rot", a tough, brown, sunken disorder commonly seen on tomatoes. Irregular watering, wind-burn and acidic soils may be the problem. The cure? Add a handful of dolomite to the soil & get into a regular watering regime. Be careful not over water your plants though. |
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SPECIAL OFFER FOR E-ZINE READERS |
Last issue, we offered you a special deal on the popular BLUE KITCHEN Davidson's Plum Jam and our Preserved Lemons. We are pleased to let you know that we have a few bottles of lemons left. And we have reduced the price to $7.50 - so be quick! BUT WAIT - THERE'S MORE! For every online order of our sauces, pastes or harissa over $20 placed by the end of August (or until stocks last) we will give you, ABSOLUTELY FREE, a 140g jar of Davo. Plum Jam. How's that? Click here for online orders. |
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the only way to get them on-line |
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email us your order & we'll get back to you |
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© 2008 HOT LICKS™ PUBLISHING (BKGF)
First published: 14.07.08 |
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another hot recipe to try
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paella valenciana
There are many versions of this celebrated
Spanish rice dish. The typical Spanish paellera - a wide,
round, shallow pan (10cm deep, 30cm diameter), preferably
heavy with a flat base - gives this meal it's name. In southern Spain, during the summer months, in
restaurants catering to the locals and tourists, there is
a brisk Sunday trade in paellas. Late in the afternoon, when
the traditional meal is finally over, you will see rows of
metal paella pans, of assorted sizes, all burnished and gleaming,
arranged in racks and left drying in the sun outside kitchens
and courtyards.
Ingredients: Serves 4 - 6
250g diced chicken breast
6 x 2mm thick slices of pepperoni, diced
24 shelled and cleaned green king prawns
12 french beans
2 cups Valencia or Arborio rice
400g peeled/diced tomatoes
750ml water
3 tsp BLUE KITCHEN Hot Chilli sauce
half teaspoon saffron threads
salt & pepper to taste
olive oil for cooking
In your paella pan (a heavy based fry pan will do), warm 3 tablespoons olive oil.
Fry the chicken pieces, seasoned in salt and pepper, and cook
gently for about 12 minutes, turning regularly to ensure an
even golden brown finish. After about 7 mins. put in the pepperoni. Set aside on a plate. In the same oil, fry the peeled and chopped
tomatoes; stir in the chilli sauce. Now add the water. When
it comes to the boil, put back the chicken and simmer gently
for 10 minutes. Add the rice, the prawns, & the
beans (topped & tailed & cut into 3cm lengths). Cook
steadily for 15 minutes. Sprinkle in the saffron and salt.
In another 5 to 7 minutes, the rice should be cooked, but
timing depends on the quality of the rice, and the size &
thickness of the pan etc.
If the water has evaporated before
the rice is cooked, add a little more. If there is too much
liquid by the time the rice is ready, increase the heat &
cook fast until the rice is dry.
The rice should be a beautiful yellow colour,
and although moist, each grain should be separate. If it is
necessary to stir, use a fork, not a spoon, which may break
or mash the rice.
To this basic mixture can be added other
ingredients such as diced pork, mussels, other shell-fish,
artichoke hearts, green peas, red capsicum, diced sausage, snails,
rabbit etc.
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