|Posted by mark sinclair on May 2, 2015 at 2:05 AM||comments (0)|
Lots of things happening in May,
Corporate mini roll range, labels stickers new products.
I have been introduced to some lovely new rolls, a milk brioche roll and it is beautiful, just what I need for my new Corporate range that I will have up and running this month,. These rolls will be aimed at the corporate sector and office staff. They can be served hot or warm without the need of cooking. Further more they can be delivered for boardroom meetings and seminars events.
|Posted by mark sinclair on April 18, 2015 at 2:10 AM||comments (0)|
I have employed a second chef to help me with the market caering, Im hopping to increase volume by 60 percent by the end of the year.
Matt is a good man and he fits in very well, he has already catered at glenorie in my absence. My labells for jars are in design stage, and hopfully they will look smashing. I have a new roll at the markets, It is Pork Belly with a new orleans style slaw hot and spicy so far it is holding its own.
I have also been getting into pickling this month, I would like to take pickling a little further with the addition of fermentation and some kimchi.
|Posted by mark sinclair on March 25, 2015 at 9:10 PM||comments (0)|
I had my sauces tested in Adelaide last week, by AMS all were as good as expected.
Now to put them in AC Butchery, I have made up 50 samples of chimi churri to give away, perfect on steak or white meaty fish.
As of April all sauces are now on shelves in AC butchery 3 types with a new pickle coming soon.
|Posted by mark sinclair on February 1, 2015 at 11:00 PM||comments (0)|
I am hoping 2015 will be a good year for Marks Gourmet Food,I would like it to be a productive year.
I have a couple of projects I want to get done this year, My 2nd daughter Skye will be starting pre -school only 2 days a week, but hopefully this will free up mum and dad to be more productive during the week.
I would like to finally get my sauces tested and have them in a very well known and established inner west butcher hopefully before April.
But soon stay tune for logo and new Marks gourmet foods burger app.
|Posted by mark sinclair on November 5, 2014 at 8:05 PM||comments (0)|
Castle hill market and Berowra market are sadly not operating at the moment due to various circumstances, but hopefully will be back on track for the New Year, February.
I am currently trying to get into Kirribilli market, fingers crossed also by the New Year.
I'm also looking at employing new staff and an extra bbq to speed up service for the honey port wine bacon and egg roll at some markets i.e. North Sydney market and Glenorie market.
Dont forget I also cater for parties and events for my BBQ catering and finger food catering in and around Sydney
|Posted by mark sinclair on July 1, 2014 at 7:05 AM||comments (0)|
|Posted by mark sinclair on July 23, 2013 at 12:35 AM||comments (0)|
I recently have been making a few sauce's to sell at the markets. Actually I have been making sauce's for a while now but I have only this year started bottling them for sale. Yesterday I purchased a ph meter from Hanna instruments in Melbourne which is to record the ph in my sauce's. Hopefully This will enable my product to be more shelf stable over a long period, without various types of contaminents being able to breed while they are on the shelf in a normal storage. Not that this has ever happend to me, but I guess I am trying to eliminate this from happening in the future. I would like to distribute my sauces in retail outlets, so quality control is important, this is a step in that direction.
From what I undersyand ph meters really vairy in quality and application , and you can pay alot of money for something good, this Is what i did. Better start selling those sauce's. My sauces inclued Tomato relish with chili orange& mint. chimi churri, and tomato relish these are the ones I currently bottle, but I also make others.
|Posted by mark sinclair on March 31, 2013 at 1:15 AM||comments (0)|
I was looking out of the window getting the first glimpses of Everest, it was a perfect day and there were a few of the 8ooo meter peaks in full glory. The captain announced our decent and suddenly we were coming down over Kathmandu. I thought the city looked rather strange from the air full of mud brick dwellings rather shanty. Of course they were not made from mud, but it certainly looked different to when I was last there 25 years ago. I found my driver and exited the airport, still the same as it was in 1987. The journey in was full of dust that caked your mouth, I was still hosting a virus I picked up from the kids, which added to my sensitivity to the air and also my discomfort.
I arrived at the Kathmandu Guest house which was splendid and in the middle of Thamel area, late that evening I met up my mate Peter who flew in via China.
|Posted by mark sinclair on November 14, 2012 at 11:40 PM||comments (0)|
I hosted my Indies birthday party, and seved up a variety of mini burgers, and mini organic sausages everything was cooked just before service which being very fresh and juicy, it all went down a treat.
One of the most popular was the mini Tandori chicken roll topped with Indian spices and flavours, topped with fresh minted yogurt Ithese were made from chemical free thirmelere poultry chicken Tenderloins. In the future marks gourmet rolls with join with other great kids foodies to offer value quality catering party alternatives.
|Posted by mark sinclair on October 25, 2012 at 12:25 AM||comments (0)|
Zucchini flowers are finally back in season good for dinner/lunch or a snack. Combine with your favourite relish and salad, to make a tasty meal. I like to have mine with a pair, parmesan, rocket, and roasted walnut salad, with a sweet fruity style dressing like watermelon pair, or lemon.
I am currently in the kitchen making zucchini fritters for the weekend markets.