The Cream Blog

  1. IT’S GINGERLICIOUS!

    February 22, 2012 by Esme

    “Smooth clean and crisp, with a satisfying kick that lingers.”

    That’s how Roschester Green Ginger tastes.

    Roschester Ginger is a concentrated mix of raw pressed ginger (14%), raisins, cowslip and elderflower. YUM. This drink, which we suggest you use a bit like a cordial, 30ml at a time, is not only tasty, but good for your health. Ginger is an amazing food – it is immune boosting, aids digestion and circulation.

    We sell cases of this stuff every week, and customers are always asking us “how do I drink it?”

    With the kick of 2 very angry mules!

    So here are a few ideas:

    1. Firstly try it on the rocks. A good splash of Rochester Green Ginger with a slice of fresh orange.
    2. Top up 30ml of Ginger with mineral water, add a wedge of lime and a sprig of mint.
    3. Perfect for a cold, just add Ginger to a mug of hot water, honey and fresh lemon slices.
    4. Add a splash to a good Australian Sparkling wine.
    5. Mix mango juice, Ginger, mineral water and ice. Garnish this delicious non-alcoholic cocktail with a halved strawberry and mint.

    But if you don’t feel like drinking it, you can always try cooking with it:

    Try poaching pears with it – just mix together 1/3 cup Rochester Ginger with, water, orange juice, cinnamon and sugar, and poach till soft.

    Strawberries are also delicious marinated in Ginger – just cut them in half, and drizzle with Ginger. Enjoy!

     

    Further reading:

    The man himself, Rob, will be sampling this stuff right here, so don’t miss it (24th – 26th FEB) – http://www.bhglive.com.au/melbourne

    Ginger and its health benefits – http://en.wikipedia.org/wiki/Ginger

    Another recipe using Rochester Ginger! – www.figjamandlimecordial.com

    Category Behind the Pantry Doors, Cream Cooks, Cream Quotes, Uncategorized | Tags: , , | 1 Comment

  2. Cream Cares Continues

    February 19, 2012 by Mark

    I mentioned in my last post how we helped this family for several months and it felt great to help and show how Cream Cares.  What else can we do…how else can we help?

    Right from our store window in Sassafras we see those big buses full of tourists go by every day.   We had an idea!  So we rang company-after-bus-company until we got through to a boss who agreed to give us a ‘bus-for-a-day’!

    We’ve got a plan! Find a group of kids inner city who aren’t having an easy time, they’re picked up by our lovely bus company — there will be some yummy snacks from Cream on every seat to greet them — and we’ll bring them up to the beautiful Dandenong’s for a day out.  We want to start with Puffing Billy, then on to Cream at Sassafras where lunch awaits them, off for more fun, them back to Cream at Sassafras for our amazing Serendipity Ice Cream.  We’ll wave them good-bye with a “show bag” with toys and good things.

    That’s a plan that will happen soon due to the generosity of some great support.  I hope to share more about Cream Cares efforts with you over the next few months and please let us know if you have an idea, inspiration, or ways to help.

    Cream Cares is about giving, not receiving – or so I thought.  It’s important to share how the caring goes both ways.  People are so good.  After falling down stairs before Christmas — complete with torn tendons, surgery and not being able to walk for eight long weeks to allow proper healing — Leenah and I continue to be astounded by the acts of kindness from our suppliers and customers.  And not just cards and well wishes, gifts, offers of help from staff and ex-staff, people have come around with cooked meals to help us at home.

    We just can’t thank everyone enough.

    Who would think that when we started the business two and a half years ago, our philosophy of caring, respecting food, and helping people to experience it would bring so many lovely people together?

    Category About Cream, Cream Cares, News from Cream | Tags: , , | No Comments

  3. Cream Cares

    February 16, 2012 by Mark

    Sometimes I pinch myself – have I got the Best Job in the World!!

    I meet the very people who grow and produce some of the finest foods in this country – cleanly, responsibly and ethically –it’s no wonder the quality is truly amazing (apologies to any supermarket who may be listening!).

    I work with lovely people at Cream and we get to meet great people from diverse backgrounds; local people, people from all over Melbourne, people from all over Australia and around the world.

    Everyone loves food – whether they acknowledge it or not.  It unites us.  Whether to fuel us because we’re hungry or something special when we have more time, we know straight away when something really grabs us. Food is a magical thing that brings us all together.  It’s about people, relationships, and opportunities.

    Cream Cares is the ‘silent’ part of Cream at Sassafras that we look to build steadily in time. It’s our way of using the fantastic opportunities available to us — so many good people, so much nice food — to look for ways to help those in the Community who are travelling in a hard place in life.

    Like the lady we heard of through a local church last year who had just been diagnosed with cancer. It wasn’t enough that she had three children under five and her husband had left her, life sent out just one more major challenge – so unfair.

    At Cream we have bread sometimes left over from the day, items with misprinted labels we can’t sell, samples left for us by reps who want us to purchase their foods.  What better use for these than to give it to this family?  Each week we sent more and more good food supplemented with items on our own too.  This felt really good. But we wanted to do more to help her reduce her weekly shopping so we talked to a few suppliers. Wow – the “flood gates” opened. We were sent extra bread, cakes, chips, chicken, meats, cheese, with our orders, at no charge.

    People are so giving, so good.

    Category About Cream, Cream Cares, News from Cream | Tags: , , , | No Comments

  4. HARVEST ‘N’ GRAZE FESTIVAL

    February 12, 2012 by Esme

    Last Sunday I was fortunate enough to be at the Harvest ‘n’ Graze Festival, held at the Caulfield Racecourse. This annual event serves up the most delicious and mouth watering gourmet producers, the freshest local seasonal growers, and they threw in some of Australia’s most well known artists, including Mark Seymour, Deborah Conway,  and Michael Spiby. There were cooking demonstrations and roving performers – And most of this managed to stay in the one place, as the Melbourne weather was windy!

    I got there early, and there was plenty to taste! Amazing Cheeses from Berrys Creek – I bought 3 to eat later, and they didn’t last long. There was a beautiful selection of charcuterie from LL Wagyu – this is free-range, dry aged beef – I haven’t dug into the selection I bought yet, but I think a picnic in the Dandenong’s is long overdue!

    What made Harvest ‘N’ Graze extra special, and extra fun was seeing some of our suppliers represented. Leanne from Unforgettale Products was there. She makes all of our beautiful meringues and lemon curd – if you haven’t tasted these yet, you’re certainly in for a treat! The folks from Rich Glen were busy sampling a selection of their dressings and olives – we love their Poppy’s Salad Dressing, it’s a thick, morish salad dressing that does more than you’d think.

    Sonali, cooking up a storm!

    One of most favourite suppliers of all, Sonali, of Miri’s Products. Her Shri-Lanken fish curry smelled amazing as she was cooking it, live on show. She keeps our shelves well stocked with an array of mustards, curry pastes and chutneys.

    There was plenty to drink, too. Many unique and interesting vineyards from across Victoria were represented, and they were all very generous with their sampling.

    This was one spectacular day for everyone, you seriously won’t be able to fit another thing in! So next year you should pack up the kids, picnic blanket and sunscreen, and head on down to Caulfield.

    Bon appétit!

    Category Around Town, Uncategorized | Tags: , , , , , | No Comments

  5. Five Foodie Valentine’s Day Gift Ideas

    February 9, 2012 by Laura

    The way to my heart is through my stomach.  I know, I know…I’m gushing romance.  But I DO love a good Valentine’s day if for no other reason than it’s a special day to tell those wonderful people in your life how much they mean to you.  If your sweetheart is a foodie then he or she will love these gourmet food gift ideas.

    Top Five Valentine’s Day Gift Ideas for Foodies

    1.  A beautiful one-of-a-kind picnic.  Organizing a romantic outing has never been easier.  Give Cream a call (03 9755 2338) and they’ll do all the work for you.  Working with the experts in surprises and specialness all YOU have to do is tell Cream what your Valentine likes and they will organize EVERYTHING for your one-of-a-kind picnic — complete with a gourmet lunch (and wine, if you wish) — that will leave your loved one swooning.

    2.  A night or weekend getaway to a B&B in the Dandenongs.  Sometimes I think romance is spelled B&B.  There are a plethora of B&Bs to choose from in the Dandenong ranges but only Lotus Lodges has custom gourmet hampers and breakfast baskets from Cream at Sassafras.

    3.  Truffles.  The gourmet recipes are endless with these little beauties;  Handcut Angel Hair Pasta with Black Truffle Butter,  White Truffle Oil-Infused Custard with Black Truffle Ragout, Black Truffle Hummus, Beef Fillet with a Truffle and Mushroom Sauce.  Enough said.  Get them from Friend & Burrell.

    4. A gourmet meal.  Stock your pantry with a few gourmet products and surprise your gourmand with a dinner he or she will not soon forget.  (Or, if you’re like my husband and me, cook it together!) Below is just a sample menu of what you could order online from Cream at Sassafras’ e-store if you don’t have time to pop-into their Sassafras gourmet pantry.

    Entrée – Stuffed mushrooms in SSS BBQ Sauce

    Main - Spanish Style Chicken with Spanish Risotto Rice

    Dessert – Passionfruit Curd Tarts

    Your sample Cream at Sassafras shopping list would include Miri’s SSS BBQ Sauce, Wilding’s Spanish Style Spice and Spanish infused Risotto Rice, and Unforgettable’s Passionfruit Curd and Pastry Cases.

    5.  A Cream at Sassafras Gift Certificate.  If your foodie Valentine is selective, give them a Cream Gift Certificate and let him or her indulge at the gourmet pantry destination.

    For other Valentine’s Day gift ideas — think DIY to vintage chic — visit these great sites:

    Eat Drink Chic

    WeeBirdy

    Foodjobs.com.au

    The Village Voice

    Category Cream Cooks, Food for Thought | Tags: , , , , , , , , , , , , , , , , | 2 Comments

  6. MAGGIE BEER IS HERE

    February 2, 2012 by Esme

    Maggie Beer – we all know the name and we all know how wonderful her food is! Who didn’t watch The Cook and The Chef when it was on ABC? So you know everything about her I bet; she’s a self-taught cook, based in South Australia’s Barossa Valley (along with her Daughter, Saskia, who is also doing incredible things with food). She is a food author, restaurateur and, if that wasn’t enough she is also a food producer as well. Along with her husband Colin, who we don’t see much of, she established the Barossa Pheasant Farm Restaurant way back in 1978. This place was famous, but fast-forward a few more years, and she now runs the famous and funky Farm Shop and our very own, very lucky, Mark and Leenah visited the modern Farm Shop last year to have lunch with Maggie! They had a wonderful time sussing out Maggie’s beautiful range of products, and eating their way around the Barossa.

    Maggie produces a range of specialty gourmet foods, including her world famous Pheasant Farm Paté. We’re now stocking this and many more Maggie Beer products, including, but not limited to; Fruit Paste, Tomato Sugos, Cabernet Sauce, and Sparkling Ruby Cabernet – a delicious non-alcoholic Australian sparkling wine.

    All of these and more are available in our e-Shop.

    Here are some delicious recipe ideas from Maggie herself, highlighting her amazing products; so you had better get into Cream soon, so you can start cooking! We have!

    Mussels with Tomato and Basil Sugo *Recipe courtesy of Maggie Beer

    Ingredients

    Image courtesy of www.maggiebeer.com.au

    250ml verjuice
    500g jar Tomato and Basil Sugo
    1kg mussels
    2 tablespoons parsley, chopped
    sea salt
    freshly ground black pepper
    extra virgin olive oil

    Method

    Bring verjuice to the boil in a deep fry pan. Add mussels and cover with lid.
    Leave several minutes before checking and as the mussels open, remove them with tongs.
    Discard any mussels not opened during this process (approx. 7 minutes in total).
    Heat sugo in a saucepan and add strained cooking juices from mussels.
    Add 2 tablespoons of olive oil and stir.
    Place the mussels in 4 bowls and pour sugo over them.
    Add parsley and pepper. Drizzle with extra olive oil if desired. Serve with crusty bread.

    Raspberry and Pomegranate Chocolate Roulade *Recipe courtesy of Maggie Beer

    Ingredients

    Image courtesy of www.maggiebeer.com.au

    175g Dark chocolate, in drops or broken into small pieces
    6 Eggs, separated
    175g Sugar
    60g Flour
    2 tbsp Icing sugar
    2 tbsp Cocoa powder

    Filling
    Raspberry and Pomegranate Jam
    1 cup Crème fraiche
    100g Walnuts – roasted 5 minutes at 180 C then skins rubbed off

    Method

    Preheat the oven to 180C. Place the greaseproof paper or silicone mat over the base of the Swiss roll tin.
    Melt the chocolate in a microwave oven on defrost, or bain-marie. Allow to cool.
    Beat the egg yolks with the sugar until the mixture is pale and frothy. Sift in flour at this stage. Fold in the slightly cooled melted chocolate.
    Whisk the egg whites into soft peaks and slowly fold into the chocolate mixture in 3 batches so that the egg whites do not collapse. Mix the first batch by hand and the next 2 batches you can use machine on low if you wish to fold.

    Spread the mixture over the base of the Swiss roll tin and smooth out evenly. Bake for 15-20 minutes until the sponge is firm on top but still soft to the touch.

    Whilst this is cooking, add the icing sugar and cocoa powder together and sift onto a clean tea towel covering the same size as the Swiss roll tin. Then prepare the filling by folding the walnuts into the crème fraiche.

    Remove from the oven and turn out cake onto the tea-towel. Taking the edge of the tea-towel fold it over to act as a ledge to stop the cake from cracking and roll it whilst still warm. Leave to cool in this position.

    Carefully unroll the cake and spread Raspberry and Pomegranate Jam over the sponge, leaving 2 cm at the top. Then top with crème fraiche and walnuts, taking care not to add too much filling. Start to roll the sponge cake up, it is essential that the first roll is very tight (barely 2cm) in diameter to give a real “Swiss Roll” effect. Don’t worry if the sponge cracks in places; it looks better and more appetizing that way.

    This is best at room temperature. Something in the flavour is lost if refrigerated. Serve with an extra dollop of crème fraiche.

    Category Cream Cooks, News from Cream, Uncategorized | Tags: , , | No Comments

  7. Three Ways for Honey

    January 23, 2012 by Laura

    “That buzzing noise means something. Now, the only reason for making a buzzing noise that I know of is because you are… a bee! And the only reason for being a bee is to make honey. And the only reason for making honey is so I can eat it.”

    -Winnie the Pooh

    And so it is for me and honey, truly my go-to ingredient to sweeten any dish.  It really adds the perfect amount of subtle- sweet and is better for you than most sugars and sweeteners.  Beechworth honey is 100% Australian honey so I have just another reason to feel good about adding it to everything!

    Here are just a few recipes where I put honey to good use but really the list is endless.

    BBQ Prawns with Dipping Sauce – Serves 6  *Recipe from the Australian BBQ Society

    Ingredients:

    750g peeled medium green prawns

    3 cloves garlic, crushed

    2 tbsp olive oil

    1 tsp sweet Hungarian paprika

    1 tbsp Beechworth honey

    1 tbsp heaped of chopped fresh parsley

    Dipping Sauce (optional)

    1 cup tomato sauce

    1 small red chilli, seeded, chopped

    ½ cup brown sugar

    400g diced tomatoes

    2 tbsp apple cider vinegar

    1 onion, chopped

    1 tbsp sweet paprika

    Method:

    Soak some bamboo skewers in water for 15 minutes. Thread 3-4 prawns onto each skewer. Combine the garlic, oil, paprika, honey and parsley. Brush over the prawns and let stand for about 10 minutes. Cook on your BBQ grill on medium-high for 3-4 minutes per side or until cooked through and serv with dipping sauce.

    For the dipping sauce you want to combine all the ingredients and blend in a food processor for 30 seconds. Pour this into a pot and simmer on the stove for about 30 minutes, stirring regularly. Serve warm or cold.

    Grilled Apricots – Serves 4  *Adapted from “5 second rule“

    Ingredients:

    4 firm, ripe apricots, cut in half, pits removed

    2 tablespoons unsalted butter, melted

    16-32 dark chocolate chips, semisweet chocolate chips, or 4 tablespoons shaved dark chocolate

    Beechworth honey

    2 to 3 tablespoons cold heavy cream

    2 tablespoons toasted, chopped pistachios

    Sprinkle of cinnamon to serve

    Method:

    Preheat your grill for direct high heat (230-260C or 450-500F degrees).  Brush both sides of the apricots with a butter.

    Once grill is hot, place fruit cut side down on grates.  Grill for 1-1/2 minutes, then flip.  Grill 1 minute longer, then add 2 to 4 chocolate chips to each cavity (depending on the size of the apricots and how many fit).  Grill one minute longer so chocolate softens and turns glossy.  Keep in mind that the chocolate chips will hold their shape, which is fine.

    Carefully remove the fruit from the grill and place 2 halves in each of 4 ramekins.  Drizzle apricots with honey to taste and pour a little cream on top.  Sprinkle with pistachios and cinnamon and serve immediately.

    *Instead of cream, this is also fabulous with a scoop of ice cream or slices of Brie cheese.

    Banana Honey Smoothie – Serves 2 *Recipe from the Best Recipes.com.au

    Ingredients:

    1 Cup low-fat milk

    1 banana

    1 cup plain yoghurt

    1 Tablespoon Beechworth honey

    Pinch cinnamon

    Method:

    Place all ingredients in a blender and whiz until smooth and frothy.  Serve immediately.

    Category Cream Cooks, Cream Quotes | Tags: , , , , | No Comments

  8. Top 10 Tips for Summer Food Safety

    January 20, 2012 by Laura

    Has your barbie been out this summer?  Or maybe I should ask, how many times has the barbie been out so far?  With Australia Day a little more than a week away, I’m already craving a snag and some barbecued veggies.  But as the weather gets warmer food safety becomes that much more important.  At  Cream At Sassafras high standards, good quality, and food safety are “musts”.  So as you get ready for a sizzling celebration, I wanted to share with you a list I’ve compiled of the Top 10 Tips for Your Summer Food Safety.

    1.  Cleanliness is next to Godliness — Always maintain a clean kitchen and bbq.  Regularly wash and sanitize your sponges or dishcloths, sink, and work-stations.  Clean the barbie grates after every use.  Most importantly, wash your hands thoroughly before any food preparation.

    2. Store meat appropriately — this means the proper storage method at the proper temp for no longer than the proper duration.  Fridge should be at 4ºC or less.  Find refrigerator storage times and methods HERE.

    3. Avoid the bacteria “danger zone” — According to this article “Bacteria multiplies fastest when it’s in the danger zone, between four degrees Celsius and 60 degrees Celsius,” so be sure to cook your meat thoroughly and keeping it cold until it hits the grill.

    4.  Defrost safely — Gone are the days for leaving food sit overnight on a counter to defrost.  Food safety organizations now recommend placing covered food in a shallow pan in the lowest shelf of the fridge, or, if you plan to cook the food right away, defrost your meat in the microwave.  You can always cook your food frozen but remember that your cooking time will increase.

    5.  Give your veggies a thorough washing — Don’t assume the heat of the barbie will take care of all bacterias.  Wash soft fruits and veggies in a colander under running tap water and rinse gently with your fingers.  For more durable veggies feel free to scrub with a veggie brush under running water.

    6.  Marinate properly — Marinate food in the refrigerator and not on the counter.  It’s best to reserve a small portion of marinade if you plan to use it as a sauce, however, if you choose to use the marinade used for raw meat, make sure to let it boil first and for several minutes.

    7.  Don’t trust your eyes, cook with a thermometer — Buy a trusty meat thermometer and use it.  Safe internal temperatures for various meats include 75°C for poultry, 68°C  for ground meat, and 63°C  for fish and pork.  Color does not indicate temperature in all cases.

    Coutresy of womansday.ninemsn.com.au

    8.  Don’t overfill your fridge — An over-packed fridge doesn’t allow the air to properly circulate and keep your food cool.  Use eskies for cooling drinks in order to maintain a not-too-full fridge.

    9.   Keep hot foods hot and cold foods cold – Keep your meat refrigerated until the minute you’re ready to immediately place it on the barbie.  If using an eskie, be sure to keep it out of the direct sunlight and don’t peak in too often.  Keep hot food at 60°C or hotter.  Eat your meat off the barbie straight away.  Who can wait anyway?

    10. Know when to hold ‘em, know when to throw ‘em  — Cooked food can be stored in the fridge for a few days and if you plan to keep cooked food longer, freeze the food immediately after cooling in the fridge.

    For more on these tips and to read more, visit these helpful links: Better Health Channel, Chantelaine, The Main Meal

    Here’s to happy (and safe!) summer eats!

    Category Food for Thought, News from Cream | Tags: , , , | No Comments

  9. Spend a Saturday in Sassafras

    January 17, 2012 by Laura

    We think pretty highly of our little town that’s home to Cream at Sassafras.  Acclaimed as one of the most popular weekend getaways for Melbournians we reckon there’s little that can top a day out in Sassafras.  Sassafras is 42 kilometers east of Melbourne and with heaps of little cafes, shops, and gardens in the surrounding area, it’s a perfect place to spend the day or weekend.

     

    The week before you visit  give us a call at Cream at Sassafras and order your very own gourmet picnic hamper.  We’ll take your customized order or better yet, you tell us what types of things you like and don’t like and we’ll make a personalized hamper for you.  We’ll have it ready for you when you come to Sassafras.  Too easy!

    Sample Saturday Schedule

    -Depart Melbourne in the morning.

    -Enjoy a coffee at the beautiful Parisian Cafe de Beumarchais, very near to Cream at Sassafras.  This cafe recently received a rave blog review from Taken by Surprise.

    -Do a little window shopping along the main street in Sassafras, Mount Dandenong Tourist Road.

    -Do a little real shopping along the main street in Sassafras, Mount Dandenong Tourist Road.

    -Stop in at Cream at Sassafras (of course!) to pick up your picnic hamper and have a look (and a taste) in our gourmet pantry destination.   We’re at Shop 3, 372 Mount Dandenong Tourist Road

    -Picnic in the beautiful Alfred Nicholas Gardens, the George Tindale Memorial Gardens, or the National Rhododendron Gardens and then have a lovely stroll around.

    -Swing back through Sassafras for an icecream at Cream at Sassafras or an afternoon slice at a local cafe before making your way back to Melbourne and raving to all your friends about your Sassafras outing.

    Come spend a Saturday in Sassafras.

    Category About Cream, Around Town | Tags: , , , , , , | No Comments

  10. The Top Five Reasons to Visit the Emerald Craft & Produce Market

    January 13, 2012 by Laura

    Big or small.  City or rural.  All markets have something different to offer.  But all markets’ common denominator is they make me feel good.  I love wandering around a market with fellow shoppers, talking to knowledgeable vendors, and even putting my money where my mouth is, that is, supporting local producers and crafters.  So while I know you’re with me on this and don’t really need convincing if you’ve found your way to our blog, I’m still going to share with you a little bit about the Emerald Craft & Produce Market and tell you why this hidden gem shines.

    WHAT: An indoor and outdoor market featuring produce, baked goods, crafts and more.

    WHERE: Corner Main St and Kilvington Drive Emerald. In between the Post Office and Commonwealth Bank Corner Kilvington Drv & Main St, Emerald

    WHEN: Sunday, January 15th 9:00AM-3:00PM (and every third Sunday of each month)

    WHY: My Top Five Reasons to Visit the Emerald Craft & Produce Market

    1.  All stallholders feature local, regional, home-grown, home-made, and high-quality goods or produce…what else could you ask for?

    2.  The market is hosted in the township of Emerald in the Dandenong Ranges, 55 km south-east of Melbourne.  Emerald hasn’t lost it’s small-town charm and a visit makes for a perfect little day-getaway from the hustle and bustle of the city.  Or for something extra special, head to Belgrave and take the Puffing Billy Steam Train up to Emerald and back.

    3.  Support of the market means support of small town in which it is hosted.  The market is put on by the Emerald Community House, a non-profit organization in the heart of Emerald that supports the local community with courses, workshops, childcare, and the local PAVE festival (Performing and Visual Arts in Emerald).

    4.  Stallholders fees’ go to the Breast Cancer Network and PAVE festival.  Feel good knowing that your business is supporting stallholders whose very presence at the market is supporting worthy causes.

    5.  The market is focused on sustainable packaging.  Most stallholders won’t have plastic bags available so you’ll want to bring along your own bags.

    And if the cold snap in the weather might keep you away, the market has both outdoor and indoor stalls.  For more information call (03) 5968 3618.  Happy shopping!

    Category Around Town | Tags: , , , , , , , , | 1 Comment

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