South Stream Seafoods Limited

Let's see - where do we start this week?

NZ Near Organic Beef is on the plane so that will bring a smile to many people's faces. Prices remain high due to seasonal issues but at least we finally have our hands on it.

Our new selection of Jester's pies showed up at the airport but before they were loaded on the plane we found out they weren't individually wrapped - so back they went. We are bringing up the Popeye pies which we will pack ourselves. They are a vegetarian pie which they describe as: Popeye Vegetarians delight! A medley of garden fresh spinach, button mushrooms and feta cheese. · Free of artificial flavourings, colourings and MSG · Made using a thin, light pastry in unique Jaffle Pie Makers. I'm not usually a fan of vegetarian fare but they sound pretty good.

Our free range organic turkeys and chicken are being packed this week in Pennsylvania and we hope they will be on their way next week. They should arrive just in time for Thanksgiving.

This should be the last shipment of chilled scallops for the season. We've filled the freezer to keep you going but if you love them fresh - you best order today.

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Groper with tomato and basil salad

Fresh groper fillets ( # of people x 200 gms)
Olive oil
Italian tomatoes
Basil leaves
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
freshly ground pepper
Maldon sea salt
Rocket

Cut the groper into neat serving pieces (little tail ends can be cut off and given to the cat - if it is still in favour). Sprinkle the fish with oil and spread it on evenly with your fingers.

Place a nest of rocket leaves on each plate and cut the tomatoes into long wedges and arrange on the plates. Garnish the tomato with basil leaves.

Whisk together the sherry vinegar, extra virgin olive oil, salt and pepper. Sprinkle over the tomatoes.

Heat your barbecue hotplate or a pan (I use a cast iron grill plate that spans two gas rings on my kitchen hob.) Cook the fish for about three minutes on one side, turn and cook a further 3-4 minutes. Place on the rocket. Season. Garnish with lemon wedges. I also added a few miniature poppadums to savour with the rocket.

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Cheers - Bradley

Do not e-mail your order! Orders must be placed using the online store!

If you need help navigating the store - Call me on 2555 6200

To get to the storefront click on this link:

http://www.south-stream-seafoods.com/store/index.html

Delivery service to Discovery Bay - Every Friday . Delivery service to Siu Lam/Gold Coast/Tuen Mun is made on Saturday morning.

Cutoff time for orders is 10:00 AM Thursday

(Remember - Product sold is on a first ordered, first served basis and quantities of each item are limited. Getting an order in before the cutoff time does not ensure you will get what you want. Many items sell out early so it's best to order early.)

Here's this week list:

NZ Groper Fillets - Also known as Hapuku, Cernia or Sea Bass. Large, thick fillets of firm white flesh. Stays moist when cooked and is excellent eating. Caught in deep cold water - usually on longline and not nets. Can be steamed, fried, baked, poached or grilled. Not to be confused with softer common Garoupa.

NZ Sea Perch (G&G) Also known as Ocean Perch in Australia, Red Rock Perch, Scarpee or Scorpionfish. The flesh is white - medium textured and mild flavoured. It is excellent steamed and can be grilled, BBQ'd, poached, fried or baked. Care should be taken when handling these as the spines are quite sharp. The fish range from small to medium in size. Suggested wine accompaniment - young Semillon, lightly wooded Chardonnay.

NZ Bluenose (Sea Bass) Fillets - Also known as Blue Eye Cod in Australia . An excellent eating fish often referred to as Sea Bass. It has pale pink flesh which whitens on cooking. It is firm and stays moist (unless it's over cooked). Generally mild flavoured with medium oil content. It's suited to all methods of cooking. Suggested wine accompaniment- young Riesling, young unwooded Semillon, Chardonnay or Verdelho styled wine.

NZ Orange Roughy Fillets - Pearly white meat - Skinless, boneless fillets - Medium texture. Very sweet and moist with a shellfish like flavour. Suited to steaming, poaching, shallow fry, baking and grilling. Suggested wines - Young semillon or cool climate sauvignon blanc.

NZ Scallops - Exceptionally sweet, tender scallop meat with roe attached. Meat only - not sold in shell or on the half shell.

NZ Salmon Fillets - Fresh salmon fillets with a high oil content and distinctive flavour. It is medium textured with large moist flakes. It's suggested by the Australian Seafood Users Manual that this fish "is perhaps best eaten rare after barely searing it on a very hot grill". Also excellent raw, baked, fried, poached or BBQ'd. A range of wines can accompany salmon. Try a medium bodied chardonnay with grilled or pan fried salmon.

Smoked Tasmanian Salmon - The same great salmon cold smoked and sliced. Sides range from 700 gm - 1.2 kg however you can order as much or a little as you like. (200 gm min)

Philippine Yellowfin Tuna Loin - Sashimi quality tuna - equally suited to many cooking methods. Great as a cerviche or superb when seared and left raw in the middle. Cut into steaks or left uncut depending on your wishes

Philippine Red Emperor Fillets - Snapperish type fish, skin on. The meat cooks up quite firm so it should (as should be done with most fish) be slightly undercooked. Tasty.

Philippine Swordfish Steaks - Great for the grill. These are superb BBQ'd as steaks or kebabs. Very meaty. A word of advice - Do not overcook them. Slightly undercook them and they continue to cook even after taking them off the heat. Suggested wine accompaniment - fuller style wines such as a marsanne or oaked chardonnay. For something out of the ordinary try a youthful Shiraz with plenty of pepper and light on wood.

Philippine Mahi Mahi Fillets - Here's a fish we haven't seen for a while. A lovely moist, meaty fish - great for making cerviche. Ask your Filipino helper to make Kinilaw. If she doesn't know how I'll e-mail you a recipe

Shellfish, Meat & Cheese

Live NZ Greenshell Mussels

Live NZ Littleneck Clams - Small, Medium or Large

Live Australian Tasmanian Oysters

Chilled US Pork Tenderloin

Chilled US Pork Loin

Chilled Australian Lamb Rack - Frenched 8-rib/pc (approx 700 gm per rack)

Chilled Australian Boneless Leg of Lamb - Great for roasting.

Chilled Australian Beef Chuck Tender - A tasty cut for stews and curries

Chilled Australian Beef Flank Steak - Good stewing beef

Chilled Australian Sirloin Steak

Chilled Australian Tenderloin

Chilled Australian Rib Eye

Chilled Australian 120 day+ Grain Fed Beef - Tenderloin

Chilled Australian 120 day+ Grain Fed Beef - Ribeye

Chilled Australian 120 day+ Grain Fed Beef - Sirloin

Chilled Australian 120 day + Grain Fed Beef - T Bone

Chilled Australian Lamb Tenderloin

Chilled NZ Near Organic Natural Beef Tenderloin

Chilled NZ Near Organic Natural Beef Rib Eye

Chilled NZ Near Organic Natural Beef Sirloin

Chilled NZ Near Organic Natural Beef Chuck Tender

Chilled NZ Near Organic Natural Beef Topside Roast or Steaks

Chilled Australian Black Angus Sirloin Steak

Chilled Australian Black Angus Tenderloin

Chilled Australian Black Angus Rib Eye

Feta Cheese (low salt - cows milk) - Dairyland - Denmark - 500 gm

Whitehouse Sheeps Feta - New Zealand

A low salt brined sheeps feta with a full and rich flavour that only ewes milk can produce.

Whitestone Windsor Blue Cheese - New Zealand his high cream blue has a fantastic rich and full-bodied flavour produced through a combination of premium raw material and the unique blue culture. Named after the township of Windsor, nestled in the heart of North Otago's downlands.

Whitestone Airdale Cheese - New Zealand - Named after the district, the distinctly local variety is harder pressed, producing a cheese with a pale golden centre, which is sealed in a red wax. The semi-soft texture produces a full rich flavour with a strong to sharp edge that intensifies with ageing.

Whitestone Mt Domet Double Cream Cheese - New Zealand - Named after one of North Otago's highest mountains, this unstablised variety is made from cows milk with extra cream added. This has created a smooth textured cheese with a "wicked" rich flavour that strengthens with ageing to run at full maturity.

Whitestone Mt Dasher Feta Cheese (Sheeps milk) - NZ

Preserved by the traditional method in oil, herbs and garlic are added to enhance the full flavour of the sheeps feta.

Whitestone Waitaki Camembert Cheese - NZ

The full and rich flavour of Waitaki Camembert captures the quality of Whitestone's premium milk. The soft ready, ripe texture is produced by "stabilising" the curd with higher vat temperatures in the making process.

Whitestone Brie Cheese - New Zealand

An "unstabilised" Brie, this is a living cheese that ripens like fruit with ageing. When young it has a firm centre which slowly softens to melt at the cut edge when ripe. The young delicate flavour strengthens with ripening to a hint of mushroom, while the exterior mould may die back and mottle.

Whitestone Livingstone Gold Cheese - New Zealand

A distinctive North Otago full flavoured cheese produced in our traditional open vat. A natural additive, annatto is added to produce its golden colour, inspiration for naming it Livingstone Gold after North Otago's historic Livingstone goldfields.

Whitestone Farmhouse Cheese - New Zealand

A unique New Zealand cheese covered in fine penicillin candidum rind, Whitestone Farmhouse has a lemon-grass aroma and springy elasticity. The curd is moist with a chalky centre that ripens and softens from the edge as it matures. When young it has a "sea breeze" freshness with a nutty edge that develops more character with age.

Minimum order for home delivery - $200 (a $45 delivery fee will be added)

Free home delivery for orders of $400 or more

Call 2555 6200 For Enquiries

Cheques can be made payable to South Stream Seafoods Ltd.

In the event of any price discrepancy between prices indicated on this mailer and those in the online store the prices in the store will be charged. Information contained in this document are for general reference only.

* NZ sausages are hand made and are irregular in weight. Trays weight between 470 gm and 600 gm.

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