It is business as usual at Superfresh

We are here for you and OUR STORE REMAIN OPEN

As a business we are always planning for the ifs, buts and the unknown. We are a lucky country. There is plenty of fresh fruit & vegetables to supply the community and we are working on the best and safest plan to feed you and your family during this challenging time. In the coming days we will have more updates on this online initiative.

We thank our valued customers who have extended their thoughts and support to us.

Contact us via our Facebook page for your daily fresh produce query. Or alternatively email admin@superfresh.net.au

We are here for you, Eastwood!

We Are Open

We’re in this together as a community. We are here for you and OUR STORE REMAIN OPEN

We sincerely thank each and everyone one of our customers for your continued support and to our staff members for your hard work at this challenging time.

Please watch this space, look out for our email in your inbox and in-store announcement as we keep you updated with the constant evolving situation

We will continue to serve and supply our community with the freshest fruit and vegetables.

We are the lucky country. There is plenty of fresh fruit & vegetables to supply the community.

Contact us via our Facebook page for your fresh produce query. Or alternatively email admin@superfresh.net.au

We are here for you

WINTER BEEF RIBS

Recipe adapted from Adam Liaw’s slow roasted rib

We call this lazy Sunday cooking. But the slow roasting and baking really gave this popular “messy’ dish a new life to the simple beef ribs. WARNING: after 3 hours, the meat is seriously tender and addictive.

The fact that it’s incredibly easy and only one roasting pot/pan is used and washed.

Just throw everything together and let your free 3 hours to do the work.

Slow Roasted Beef Ribs (Pork ribs are just as good)

3kg beef short ribs

Dry rub

  • 2 tbsp brown sugar
  • 1 tbsp sea salt
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tsp cumin powder

Caramelised onion barbecue sauce

  • 1 tbsp olive oil
  • 2 large brown onions, peeled and grated
  • 3 cloves garlic, peeled and finely chopped
  • 1 1/2 cups tomato sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp malt vinegar
  • ¼ cup brown sugar
  • 2 tbsp dijon mustard

Heat your oven to 140ºC. Combine the ingredients for the dry rub and rub all over the ribs. Place into a large oven tray, cover with aluminium foil and bake for 3 hours until the ribs are tender.

While the ribs are cooking, make the barbecue sauce. Heat the olive oil in a small saucepan over low-medium heat and add the onions and garlic. Reduce the heat to very low and cook for about 20-30 minutes, stirring regularly, until the onions are caramelised, browned and very soft. Add the remaining ingredients and stir until well combined. Remove from the heat.

Increase the heat of the oven to 175ºC. Brush the ribs with about half of the barbecue sauce and return uncovered to the oven for about 20-30 minutes, until caramelised. Serve the ribs with the remaining barbecue sauce and scatter with the pickles and parsley.

Now, just kick back and enjoy your free day!

JUNE 2016 Monthly Competition

We are in the heart of Sydney winter and this month we will again give away 1 Mystery Box from our online entries and 1 Mystery Box for our in-store shoppers. A Superfresh voucher is also included.

These boxes are sourced seasonally and with love.

 

ENTER NOW on the link below:

http://eepurl.com/b5FUS9

 

We are giving opportunities for both in-store shoppers and all our online friendly peeps a chance to win these wonderful prizes.

There are also 10 x $20 vouchers to be given away to our Superfresh Club Members. All you have to do is shop and scan in the month of June for your chance to win one these vouchers. * Members ONLY

You must enter to be in it.

http://eepurl.com/b5FUS9

 

*Winners will be randomly selected in-store on Saturday 9/07/2016. Winners will be announced and published on our Website and Facebook page. All winners will be notified via email.

VIVID SYDNEY

Sydney is a great city, a VIVID city!

Sydney is again filled with Colour and Light for the annual Vivid Sydney Festival. The
23-day festival of light, music and ideas has become a landmark event. Plus it gets more exciting every year. This is the 8th year and we sure love it.

The free public exhibition of outdoor lighting sculptures and installations are something that needs to seen and experienced.  With nightly activations across Sydney including Circular Quay and the Sydney Opera House, Darling Harbour, and Martin Place, and the for the first time the festival will expand to Taronga Zoo. The 23 days festival will end on 18 June, so try to squeeze in a night out (if you haven’t already!)

The Opera House is always a good starting point. Make your way to Circular Quay and then past the Overseas Passenger Terminal, under the Harbour Bridge and then back to the Quay. The many cruises available are also a great way to seat back and enjoy the event. It is simply stunning.

Don’t miss this event. Beautiful Sydney has it all going on.

VIVID3

VIVID2

VIVID1

 

 

MAY COMPETITION

This month we are giving away 1 Mystery Box for our online entries and 1 Mystery Box for our in-store shoppers. A Superfresh voucher is also included.

These boxes are sourced seasonally and with love. Check out our April’s Truffle & Porcini Box!

truffleboxphoto

We are giving opportunities for both in-store shoppers and all our online friendly peeps a chance to win these wonderful prizes.

There are also 10 x $20 vouchers to be given away to our Superfresh Club Members. All you have to do is shop and scan in the month of May for your chance to win one these vouchers. * Members ONLY

You must enter to be in it.

 

*Winners will be randomly selected in-store on Saturday 4/06/2016. Winners will be announced and published on our Website and Facebook page. All winners will be notified via email.

ENTER NOW on the link below:

http://eepurl.com/b09AlT

April Competition Winners

Here is an official congratulation to all our April winners. We were thrilled to have had so many entries from our members. We hope to see more participation from everyone. LIKE our Facebook page and get more bonus entries. Entry forms will also be available in-store. We are now sourcing goodies for the next mystery boxes. Good luck everyone!

First prize

2 x Mystery Box – Truffles & Porcini

2 x $30 Voucher

Winner: Viviane E

Second Prize

10 x $20 Voucher (Members ONLY)

Churn F L
Kwang Choi
Mary G
Anna T
Hong H T
Rashmi G
Lillian C
Nick D
Cha K
Wei Z

 

Click below to enter for our May competition!

http://eepurl.com/b09AlT

Everybody Loves Bolognese

It is a life’s challenge to perfect the Bolognese sauce. The classic Italian home cooked sauce gives a ragu alla bolognese in its most basic form: minced steak, onion, celery, carrot and tomato purée, cooked for an hour and a half with a little water to keep it moist.

What about the extras? Chicken livers and chopped bacon or uncooked ham, in addition to the usual vegetables, plus white wine, stock and tomato purée have all been included in the many published recipes.

The other key additions are the dairy products, which feature milk, fresh cream and double cream. Although the flavour is barely detectable in the finished sauce, some few hours later in the oven, the milk does add a definite sweetness which works well with the bright, fresh flavour of the white wine it accompanies.

As for the wine, there is no doubt that red wine definitely looks the part: much darker than the other recipes, and far richer and more savoury in flavour.

In the end, cooking from the heart will always give an “authentic” taste to this much loved dish.

This recipe was tried and tested AND it was pretty amazing, if you don’t mind 3 to 4 hours of long and slow cooking time.

How do you like your Bolognese?

Generous slabs of butter
200g smoked streaky bacon, finely diced
2 onion, finely diced
2 carrot, finely diced
4 sticks celery, finely diced
500g coarsely minced beef, at room temperature
100g chicken liver, finely chopped (optional)
300ml whole milk
Nutmeg, to grate
300ml dry red wine
2 tins whole tomatoes

  1. Melt the butter in a large casserole set over a gentle heat, and then add the bacon. Once the bacon fat has started to melt, add the onion, and cook gently until softened, then tip in the carrot, and cook for 5 minutes before adding the celery and cooking for a further 2 minutes.
  2. Crumble the beef into the pan and brown, stirring occasionally to break up any lumps. Season, then stir in the liver, and let it cook for another 5 minutes.
  3. Pre-heat the oven to 125C. Pour in the milk, and grate a little nutmeg over the top. Simmer gently until almost all the milk has evaporated, which should take about half an hour.
  4. Pour in the wine and the tomatoes and stir well. Put the casserole into the oven, with the lid slightly ajar, and cook for at least 3 hours (4 is even better) until the meat is very tender. Check on it occasionally. Serve with pasta or gnocchi, and grated parmesan or pecorino cheese.

 

spaghetti