Buttermilk - the come back Kid.

Sydney chef Mike McEnearney harnesses this acidity to make his popular slow-cooked lamb at Kitchen by Mike in the southern Sydney suburb of Rosebery. McEnearney sears a lamb shoulder before placing it on a trivet of onion, celery and carrot, then submerges the lot in buttermilk. He then seals it with foil and slow-cooks it at 100C for 12 hours. While the acid breaks down the muscle fibres in the lamb, the milk protein in the buttermilk coagulates into cheesy curds that brown during the cooking. The result is a delicious crust of slow-baked curd overlaying the incredibly tender shoulder meat, with the delicious fat of the lamb balanced and undercut by the acidity of the buttermilk. “Since we opened we have used the buttermilk from Pepe Saya,” says McEnearney, referring to the artisan producer in Tempe, Sydney. “It is the real deal,” says McEnearney.

He and other chefs are dismissive of the industrial “buttermilk” available in supermarkets, made from skim milk to which cultures are added. “Real buttermilk is complex and changes with the seasons,”  McEnearney says.

You can watch this video about Buttermilk https://vimeo.com/51196197

http://www.goodfood.com.au/good-food/cook/best-of-buttermilk-what-is-it-how-to-use-it-and-the-best-local-producers-20140908-3f2vm.html

Source: pepesaya.com.au

6buttermilk, goodfood, culturedbuttermilk, pepesaya,

It was wet this Saturday at Growers Market Pyrmont, but so much fun and the Team at Pepe Saya love hanging out there! We had a special friend cook on stage with Joanna Savill Kitchen by Mike Michael McEnerney launching his new book and Rob Locke from @foodwinedine was on hand to capture the excitement!
ZoomInfo
It was wet this Saturday at Growers Market Pyrmont, but so much fun and the Team at Pepe Saya love hanging out there! We had a special friend cook on stage with Joanna Savill Kitchen by Mike Michael McEnerney launching his new book and Rob Locke from @foodwinedine was on hand to capture the excitement!
ZoomInfo
It was wet this Saturday at Growers Market Pyrmont, but so much fun and the Team at Pepe Saya love hanging out there! We had a special friend cook on stage with Joanna Savill Kitchen by Mike Michael McEnerney launching his new book and Rob Locke from @foodwinedine was on hand to capture the excitement!
ZoomInfo
It was wet this Saturday at Growers Market Pyrmont, but so much fun and the Team at Pepe Saya love hanging out there! We had a special friend cook on stage with Joanna Savill Kitchen by Mike Michael McEnerney launching his new book and Rob Locke from @foodwinedine was on hand to capture the excitement!
ZoomInfo

It was wet this Saturday at Growers Market Pyrmont, but so much fun and the Team at Pepe Saya love hanging out there! We had a special friend cook on stage with Joanna Savill Kitchen by Mike Michael McEnerney launching his new book and Rob Locke from @foodwinedine was on hand to capture the excitement!

6foodwinedine, Kitchenbymike, pepesaya,

Our mates at Qantas have invited Pepe to take part in their prestigious Qantas epiQure Fairs again this year and Pepe is tickled pink.
The epiQure events offer masterclasses, meet the producer talks, wine tastings and lashings of delicious locally produced food.
Pepe will be chatting audiences up in Perth, Sydney and Melbourne from September 6th.
ZoomInfo
Our mates at Qantas have invited Pepe to take part in their prestigious Qantas epiQure Fairs again this year and Pepe is tickled pink.
The epiQure events offer masterclasses, meet the producer talks, wine tastings and lashings of delicious locally produced food.
Pepe will be chatting audiences up in Perth, Sydney and Melbourne from September 6th.
ZoomInfo
Our mates at Qantas have invited Pepe to take part in their prestigious Qantas epiQure Fairs again this year and Pepe is tickled pink.
The epiQure events offer masterclasses, meet the producer talks, wine tastings and lashings of delicious locally produced food.
Pepe will be chatting audiences up in Perth, Sydney and Melbourne from September 6th.
ZoomInfo
Our mates at Qantas have invited Pepe to take part in their prestigious Qantas epiQure Fairs again this year and Pepe is tickled pink.
The epiQure events offer masterclasses, meet the producer talks, wine tastings and lashings of delicious locally produced food.
Pepe will be chatting audiences up in Perth, Sydney and Melbourne from September 6th.
ZoomInfo
Our mates at Qantas have invited Pepe to take part in their prestigious Qantas epiQure Fairs again this year and Pepe is tickled pink.
The epiQure events offer masterclasses, meet the producer talks, wine tastings and lashings of delicious locally produced food.
Pepe will be chatting audiences up in Perth, Sydney and Melbourne from September 6th.
ZoomInfo
Our mates at Qantas have invited Pepe to take part in their prestigious Qantas epiQure Fairs again this year and Pepe is tickled pink.
The epiQure events offer masterclasses, meet the producer talks, wine tastings and lashings of delicious locally produced food.
Pepe will be chatting audiences up in Perth, Sydney and Melbourne from September 6th.
ZoomInfo

Our mates at Qantas have invited Pepe to take part in their prestigious Qantas epiQure Fairs again this year and Pepe is tickled pink.

The epiQure events offer masterclasses, meet the producer talks, wine tastings and lashings of delicious locally produced food.


Pepe will be chatting audiences up in Perth, Sydney and Melbourne from September 6th.

Source: qantasepiqure.com.au

6QANTAS, cultured, Butter, Fermented, EpiQure, qantasepiqure,

Pepe Saya Cultured Butter II GOLD BUTTER II Special Event
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Pepe Saya Cultured Butter II GOLD BUTTER II Special Event
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Pepe Saya Cultured Butter II GOLD BUTTER II Special Event
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Pepe Saya Cultured Butter II GOLD BUTTER II Special Event
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Pepe Saya Cultured Butter II GOLD BUTTER II Special Event

Source: pepesaya.com.au

6culturedbutter, pepesaya,

Pepe Saya’s Amuse Bouche – August Edition
The good news just keeps on coming for the people of Victoria this month. We are proud as punch and pleased to announce that Vic’s Meats is our newly appointed Pepe Saya distributor in Victoria. Vic’s deliver to a huge range of food service establishment all over the state so watch out Victoria; Pepe Saya is coming at you in a big way!Shout out to some new Pepe Saya customers: the stylish boutique ROYAL MAIL HOTEL in Dunkeld, Vic and the truly breathtaking One & Only Hayman Island, Qld. Happy to have Pepe Saya products represented in such beautiful locations.Excellent news for the people of Melbourne, Pepe Saya is now in the fridge at David Jones Bourke Street. Yum yum yum Pepe’s creamy, delicious, cultured dairy products are in store NOW, so drop by and get your fix.Markets, Markets, Markets! Spring is almost upon us and weekend markets are the places to be. Find all your fave Pepe Saya products –Mascarpone, Crème Fraiche, Cultured Butter, Ghee- at these markets this month:
Eveleigh Markets - Every Saturday Pyrmont Growers Market – Saturday 2ndEntertainment Quarter Markets – Every Wednesday and SaturdayFrenchs Forest Organic Market – Every Sunday Northside Produce Market - Saturday 16thWarrick Farm Trackside Market – Every SaturdayPepe has teamed up with Destination NSW and Rob Locke of @foodwinedine to bring you ‘Pepe Saya’s Quick 6’, a snappy little film featuring Pepe’s top 6 places to get your munch on in Sydney. Follow the action on Instagram this week @pepesaya and @foodwinedinePepe Saya has gone international baby and it’s not just those lucky QANTAS passengers. As of August you’ll be able to spread some Pepe Saya Australian Cultured Butter on your morning toast at a number of 5 and 6 star resorts in the Maldives. Pepe Saya Butter, sun, palm trees and crystal clear water…now that is truly heavenly.Rob Locke - Profile: -Rob holds the world record for taking apart a camera and putting it back together again whist wearing a blindfold, a title he won from an 87 year old Tibetan monk who is said to have developed a meditation technique where he engaged his third eye in order to ‘see’ the parts. Rob just likes cameras…a lot. He is Pepe Saya’s social media guru and for obvious reasons, he is also in charge of photography.Check out all Rob’s video here: https://vimeo.com/foodwinedine
ZoomInfo
Pepe Saya’s Amuse Bouche – August Edition
The good news just keeps on coming for the people of Victoria this month. We are proud as punch and pleased to announce that Vic’s Meats is our newly appointed Pepe Saya distributor in Victoria. Vic’s deliver to a huge range of food service establishment all over the state so watch out Victoria; Pepe Saya is coming at you in a big way!Shout out to some new Pepe Saya customers: the stylish boutique ROYAL MAIL HOTEL in Dunkeld, Vic and the truly breathtaking One & Only Hayman Island, Qld. Happy to have Pepe Saya products represented in such beautiful locations.Excellent news for the people of Melbourne, Pepe Saya is now in the fridge at David Jones Bourke Street. Yum yum yum Pepe’s creamy, delicious, cultured dairy products are in store NOW, so drop by and get your fix.Markets, Markets, Markets! Spring is almost upon us and weekend markets are the places to be. Find all your fave Pepe Saya products –Mascarpone, Crème Fraiche, Cultured Butter, Ghee- at these markets this month:
Eveleigh Markets - Every Saturday Pyrmont Growers Market – Saturday 2ndEntertainment Quarter Markets – Every Wednesday and SaturdayFrenchs Forest Organic Market – Every Sunday Northside Produce Market - Saturday 16thWarrick Farm Trackside Market – Every SaturdayPepe has teamed up with Destination NSW and Rob Locke of @foodwinedine to bring you ‘Pepe Saya’s Quick 6’, a snappy little film featuring Pepe’s top 6 places to get your munch on in Sydney. Follow the action on Instagram this week @pepesaya and @foodwinedinePepe Saya has gone international baby and it’s not just those lucky QANTAS passengers. As of August you’ll be able to spread some Pepe Saya Australian Cultured Butter on your morning toast at a number of 5 and 6 star resorts in the Maldives. Pepe Saya Butter, sun, palm trees and crystal clear water…now that is truly heavenly.Rob Locke - Profile: -Rob holds the world record for taking apart a camera and putting it back together again whist wearing a blindfold, a title he won from an 87 year old Tibetan monk who is said to have developed a meditation technique where he engaged his third eye in order to ‘see’ the parts. Rob just likes cameras…a lot. He is Pepe Saya’s social media guru and for obvious reasons, he is also in charge of photography.Check out all Rob’s video here: https://vimeo.com/foodwinedine
ZoomInfo
Pepe Saya’s Amuse Bouche – August Edition
The good news just keeps on coming for the people of Victoria this month. We are proud as punch and pleased to announce that Vic’s Meats is our newly appointed Pepe Saya distributor in Victoria. Vic’s deliver to a huge range of food service establishment all over the state so watch out Victoria; Pepe Saya is coming at you in a big way!Shout out to some new Pepe Saya customers: the stylish boutique ROYAL MAIL HOTEL in Dunkeld, Vic and the truly breathtaking One & Only Hayman Island, Qld. Happy to have Pepe Saya products represented in such beautiful locations.Excellent news for the people of Melbourne, Pepe Saya is now in the fridge at David Jones Bourke Street. Yum yum yum Pepe’s creamy, delicious, cultured dairy products are in store NOW, so drop by and get your fix.Markets, Markets, Markets! Spring is almost upon us and weekend markets are the places to be. Find all your fave Pepe Saya products –Mascarpone, Crème Fraiche, Cultured Butter, Ghee- at these markets this month:
Eveleigh Markets - Every Saturday Pyrmont Growers Market – Saturday 2ndEntertainment Quarter Markets – Every Wednesday and SaturdayFrenchs Forest Organic Market – Every Sunday Northside Produce Market - Saturday 16thWarrick Farm Trackside Market – Every SaturdayPepe has teamed up with Destination NSW and Rob Locke of @foodwinedine to bring you ‘Pepe Saya’s Quick 6’, a snappy little film featuring Pepe’s top 6 places to get your munch on in Sydney. Follow the action on Instagram this week @pepesaya and @foodwinedinePepe Saya has gone international baby and it’s not just those lucky QANTAS passengers. As of August you’ll be able to spread some Pepe Saya Australian Cultured Butter on your morning toast at a number of 5 and 6 star resorts in the Maldives. Pepe Saya Butter, sun, palm trees and crystal clear water…now that is truly heavenly.Rob Locke - Profile: -Rob holds the world record for taking apart a camera and putting it back together again whist wearing a blindfold, a title he won from an 87 year old Tibetan monk who is said to have developed a meditation technique where he engaged his third eye in order to ‘see’ the parts. Rob just likes cameras…a lot. He is Pepe Saya’s social media guru and for obvious reasons, he is also in charge of photography.Check out all Rob’s video here: https://vimeo.com/foodwinedine
ZoomInfo
Pepe Saya’s Amuse Bouche – August Edition
The good news just keeps on coming for the people of Victoria this month. We are proud as punch and pleased to announce that Vic’s Meats is our newly appointed Pepe Saya distributor in Victoria. Vic’s deliver to a huge range of food service establishment all over the state so watch out Victoria; Pepe Saya is coming at you in a big way!Shout out to some new Pepe Saya customers: the stylish boutique ROYAL MAIL HOTEL in Dunkeld, Vic and the truly breathtaking One & Only Hayman Island, Qld. Happy to have Pepe Saya products represented in such beautiful locations.Excellent news for the people of Melbourne, Pepe Saya is now in the fridge at David Jones Bourke Street. Yum yum yum Pepe’s creamy, delicious, cultured dairy products are in store NOW, so drop by and get your fix.Markets, Markets, Markets! Spring is almost upon us and weekend markets are the places to be. Find all your fave Pepe Saya products –Mascarpone, Crème Fraiche, Cultured Butter, Ghee- at these markets this month:
Eveleigh Markets - Every Saturday Pyrmont Growers Market – Saturday 2ndEntertainment Quarter Markets – Every Wednesday and SaturdayFrenchs Forest Organic Market – Every Sunday Northside Produce Market - Saturday 16thWarrick Farm Trackside Market – Every SaturdayPepe has teamed up with Destination NSW and Rob Locke of @foodwinedine to bring you ‘Pepe Saya’s Quick 6’, a snappy little film featuring Pepe’s top 6 places to get your munch on in Sydney. Follow the action on Instagram this week @pepesaya and @foodwinedinePepe Saya has gone international baby and it’s not just those lucky QANTAS passengers. As of August you’ll be able to spread some Pepe Saya Australian Cultured Butter on your morning toast at a number of 5 and 6 star resorts in the Maldives. Pepe Saya Butter, sun, palm trees and crystal clear water…now that is truly heavenly.Rob Locke - Profile: -Rob holds the world record for taking apart a camera and putting it back together again whist wearing a blindfold, a title he won from an 87 year old Tibetan monk who is said to have developed a meditation technique where he engaged his third eye in order to ‘see’ the parts. Rob just likes cameras…a lot. He is Pepe Saya’s social media guru and for obvious reasons, he is also in charge of photography.Check out all Rob’s video here: https://vimeo.com/foodwinedine
ZoomInfo
Pepe Saya’s Amuse Bouche – August Edition
The good news just keeps on coming for the people of Victoria this month. We are proud as punch and pleased to announce that Vic’s Meats is our newly appointed Pepe Saya distributor in Victoria. Vic’s deliver to a huge range of food service establishment all over the state so watch out Victoria; Pepe Saya is coming at you in a big way!Shout out to some new Pepe Saya customers: the stylish boutique ROYAL MAIL HOTEL in Dunkeld, Vic and the truly breathtaking One & Only Hayman Island, Qld. Happy to have Pepe Saya products represented in such beautiful locations.Excellent news for the people of Melbourne, Pepe Saya is now in the fridge at David Jones Bourke Street. Yum yum yum Pepe’s creamy, delicious, cultured dairy products are in store NOW, so drop by and get your fix.Markets, Markets, Markets! Spring is almost upon us and weekend markets are the places to be. Find all your fave Pepe Saya products –Mascarpone, Crème Fraiche, Cultured Butter, Ghee- at these markets this month:
Eveleigh Markets - Every Saturday Pyrmont Growers Market – Saturday 2ndEntertainment Quarter Markets – Every Wednesday and SaturdayFrenchs Forest Organic Market – Every Sunday Northside Produce Market - Saturday 16thWarrick Farm Trackside Market – Every SaturdayPepe has teamed up with Destination NSW and Rob Locke of @foodwinedine to bring you ‘Pepe Saya’s Quick 6’, a snappy little film featuring Pepe’s top 6 places to get your munch on in Sydney. Follow the action on Instagram this week @pepesaya and @foodwinedinePepe Saya has gone international baby and it’s not just those lucky QANTAS passengers. As of August you’ll be able to spread some Pepe Saya Australian Cultured Butter on your morning toast at a number of 5 and 6 star resorts in the Maldives. Pepe Saya Butter, sun, palm trees and crystal clear water…now that is truly heavenly.Rob Locke - Profile: -Rob holds the world record for taking apart a camera and putting it back together again whist wearing a blindfold, a title he won from an 87 year old Tibetan monk who is said to have developed a meditation technique where he engaged his third eye in order to ‘see’ the parts. Rob just likes cameras…a lot. He is Pepe Saya’s social media guru and for obvious reasons, he is also in charge of photography.Check out all Rob’s video here: https://vimeo.com/foodwinedine
ZoomInfo

Pepe Saya’s Amuse Bouche – August Edition

The good news just keeps on coming for the people of Victoria this month. We are proud as punch and pleased to announce that Vic’s Meats is our newly appointed Pepe Saya distributor in Victoria.
Vic’s deliver to a huge range of food service establishment all over the state so watch out Victoria; Pepe Saya is coming at you in a big way!

Shout out to some new Pepe Saya customers: the stylish boutique ROYAL MAIL HOTEL in Dunkeld, Vic and the truly breathtaking One & Only Hayman Island, Qld. Happy to have Pepe Saya products represented in such beautiful locations.

Excellent news for the people of Melbourne, Pepe Saya is now in the fridge at David Jones Bourke Street. Yum yum yum Pepe’s creamy, delicious, cultured dairy products are in store NOW, so drop by and get your fix.

Markets, Markets, Markets! Spring is almost upon us and weekend markets are the places to be. Find all your fave Pepe Saya products –Mascarpone, Crème Fraiche, Cultured Butter, Ghee- at these markets this month:

Eveleigh Markets - Every Saturday
Pyrmont Growers Market – Saturday 2nd
Entertainment Quarter Markets – Every Wednesday and Saturday
Frenchs Forest Organic Market – Every Sunday
Northside Produce Market - Saturday 16th
Warrick Farm Trackside Market – Every Saturday

Pepe has teamed up with Destination NSW and Rob Locke of @foodwinedine to bring you ‘Pepe Saya’s Quick 6’, a snappy little film featuring Pepe’s top 6 places to get your munch on in Sydney. Follow the action on Instagram this week @pepesaya and @foodwinedine

Pepe Saya has gone international baby and it’s not just those lucky QANTAS passengers. As of August you’ll be able to spread some Pepe Saya Australian Cultured Butter on your morning toast at a number of 5 and 6 star resorts in the Maldives. Pepe Saya Butter, sun, palm trees and crystal clear water…now that is truly heavenly.

Rob Locke - Profile: -

Rob holds the world record for taking apart a camera and putting it back together again whist wearing a blindfold, a title he won from an 87 year old Tibetan monk who is said to have developed a meditation technique where he engaged his third eye in order to ‘see’ the parts. Rob just likes cameras…a lot. He is Pepe Saya’s social media guru and for obvious reasons, he is also in charge of photography.

Check out all Rob’s video here: https://vimeo.com/foodwinedine

Source: pepesaya.com.au

6pepesaya, foodwinedine, culturedbutter, HaymanIsland,

Pepe Saya’s Amuse Bouche July Edition. 


It’s truffle season, no it’s butter season, no it’s truffle season…no it’s TRUFFLE BUTTER SEASON at Pepe Saya HQ!Did you get the memo? Oh wait, this is the memo…July is Truffle Time. The first batch of Pepe Saya Perigord Truffle Butter is scheduled for churning on Monday 30th June and will be released Tuesday 1st July. 
Why so late all you Truffle maniacs ask? While we were all enjoying the unseasonal warm start to winter, the truffles were still sleeping (or whatever it is that truffles do underground) and they have only just woken up/ripened thanks to the frosty cold that has set in.What’s Pepe planning for Truffle Season?Apart from churning his little heart out to try and keep up with demand for his delicious Truffle Butter, Pepe will be taking part in the July Qantas Epiqure Dinners at Oakridge Vineyard in Victoria on Saturday 19th and the Grounds of Alexandria in Sydney on Wednesday 23rd July, as well as running a Truffle Masterclass with Madame Truffles at St. Ali in Melbourne.Where can you get your hands on some of this famed truffle butter?Online http://www.perigord.com.au/storeMelbourne:Madame TrufflesQueensland:Graceville Fruit MarketSydney:Victor ChurchillAnd at the markets of course: Eveleigh Markets - every SaturdayFrenches Forest - every SundayPyrmont Grower’s Market Saturday 5th July
Newcastle Market - Saturday 5th JulyEntertainment Quater Markets - every SaturdayBulli Market - Sunday 13th July
Northside Produce Market - Saturday 19th JulyKatoomba Market - Sunday 27th July
Tasty bites:Pepe Saya has been asked to create a unique Porcini Butter by the folks at MorSul Group. It will be served in the Dining Room at Art Gallery NSW as of July 1 so pop by and get yourself some culture(d porcini butter).
Pepe is running a kids Butter making class at David Jones Market Street, Sydney from 11-12:30pm Saturday 26th July. Pepe firmly believes that kids should know where their food comes from and what’s more is, they love to learn about it. Get in on the action, to book go to http://www.davidjones.com.au/Whats-On-and-Events/2014/06/DavidJonesProducerMasterclass
ZoomInfo
Pepe Saya’s Amuse Bouche July Edition. 


It’s truffle season, no it’s butter season, no it’s truffle season…no it’s TRUFFLE BUTTER SEASON at Pepe Saya HQ!Did you get the memo? Oh wait, this is the memo…July is Truffle Time. The first batch of Pepe Saya Perigord Truffle Butter is scheduled for churning on Monday 30th June and will be released Tuesday 1st July. 
Why so late all you Truffle maniacs ask? While we were all enjoying the unseasonal warm start to winter, the truffles were still sleeping (or whatever it is that truffles do underground) and they have only just woken up/ripened thanks to the frosty cold that has set in.What’s Pepe planning for Truffle Season?Apart from churning his little heart out to try and keep up with demand for his delicious Truffle Butter, Pepe will be taking part in the July Qantas Epiqure Dinners at Oakridge Vineyard in Victoria on Saturday 19th and the Grounds of Alexandria in Sydney on Wednesday 23rd July, as well as running a Truffle Masterclass with Madame Truffles at St. Ali in Melbourne.Where can you get your hands on some of this famed truffle butter?Online http://www.perigord.com.au/storeMelbourne:Madame TrufflesQueensland:Graceville Fruit MarketSydney:Victor ChurchillAnd at the markets of course: Eveleigh Markets - every SaturdayFrenches Forest - every SundayPyrmont Grower’s Market Saturday 5th July
Newcastle Market - Saturday 5th JulyEntertainment Quater Markets - every SaturdayBulli Market - Sunday 13th July
Northside Produce Market - Saturday 19th JulyKatoomba Market - Sunday 27th July
Tasty bites:Pepe Saya has been asked to create a unique Porcini Butter by the folks at MorSul Group. It will be served in the Dining Room at Art Gallery NSW as of July 1 so pop by and get yourself some culture(d porcini butter).
Pepe is running a kids Butter making class at David Jones Market Street, Sydney from 11-12:30pm Saturday 26th July. Pepe firmly believes that kids should know where their food comes from and what’s more is, they love to learn about it. Get in on the action, to book go to http://www.davidjones.com.au/Whats-On-and-Events/2014/06/DavidJonesProducerMasterclass
ZoomInfo
Pepe Saya’s Amuse Bouche July Edition. 


It’s truffle season, no it’s butter season, no it’s truffle season…no it’s TRUFFLE BUTTER SEASON at Pepe Saya HQ!Did you get the memo? Oh wait, this is the memo…July is Truffle Time. The first batch of Pepe Saya Perigord Truffle Butter is scheduled for churning on Monday 30th June and will be released Tuesday 1st July. 
Why so late all you Truffle maniacs ask? While we were all enjoying the unseasonal warm start to winter, the truffles were still sleeping (or whatever it is that truffles do underground) and they have only just woken up/ripened thanks to the frosty cold that has set in.What’s Pepe planning for Truffle Season?Apart from churning his little heart out to try and keep up with demand for his delicious Truffle Butter, Pepe will be taking part in the July Qantas Epiqure Dinners at Oakridge Vineyard in Victoria on Saturday 19th and the Grounds of Alexandria in Sydney on Wednesday 23rd July, as well as running a Truffle Masterclass with Madame Truffles at St. Ali in Melbourne.Where can you get your hands on some of this famed truffle butter?Online http://www.perigord.com.au/storeMelbourne:Madame TrufflesQueensland:Graceville Fruit MarketSydney:Victor ChurchillAnd at the markets of course: Eveleigh Markets - every SaturdayFrenches Forest - every SundayPyrmont Grower’s Market Saturday 5th July
Newcastle Market - Saturday 5th JulyEntertainment Quater Markets - every SaturdayBulli Market - Sunday 13th July
Northside Produce Market - Saturday 19th JulyKatoomba Market - Sunday 27th July
Tasty bites:Pepe Saya has been asked to create a unique Porcini Butter by the folks at MorSul Group. It will be served in the Dining Room at Art Gallery NSW as of July 1 so pop by and get yourself some culture(d porcini butter).
Pepe is running a kids Butter making class at David Jones Market Street, Sydney from 11-12:30pm Saturday 26th July. Pepe firmly believes that kids should know where their food comes from and what’s more is, they love to learn about it. Get in on the action, to book go to http://www.davidjones.com.au/Whats-On-and-Events/2014/06/DavidJonesProducerMasterclass
ZoomInfo
Pepe Saya’s Amuse Bouche July Edition. 


It’s truffle season, no it’s butter season, no it’s truffle season…no it’s TRUFFLE BUTTER SEASON at Pepe Saya HQ!Did you get the memo? Oh wait, this is the memo…July is Truffle Time. The first batch of Pepe Saya Perigord Truffle Butter is scheduled for churning on Monday 30th June and will be released Tuesday 1st July. 
Why so late all you Truffle maniacs ask? While we were all enjoying the unseasonal warm start to winter, the truffles were still sleeping (or whatever it is that truffles do underground) and they have only just woken up/ripened thanks to the frosty cold that has set in.What’s Pepe planning for Truffle Season?Apart from churning his little heart out to try and keep up with demand for his delicious Truffle Butter, Pepe will be taking part in the July Qantas Epiqure Dinners at Oakridge Vineyard in Victoria on Saturday 19th and the Grounds of Alexandria in Sydney on Wednesday 23rd July, as well as running a Truffle Masterclass with Madame Truffles at St. Ali in Melbourne.Where can you get your hands on some of this famed truffle butter?Online http://www.perigord.com.au/storeMelbourne:Madame TrufflesQueensland:Graceville Fruit MarketSydney:Victor ChurchillAnd at the markets of course: Eveleigh Markets - every SaturdayFrenches Forest - every SundayPyrmont Grower’s Market Saturday 5th July
Newcastle Market - Saturday 5th JulyEntertainment Quater Markets - every SaturdayBulli Market - Sunday 13th July
Northside Produce Market - Saturday 19th JulyKatoomba Market - Sunday 27th July
Tasty bites:Pepe Saya has been asked to create a unique Porcini Butter by the folks at MorSul Group. It will be served in the Dining Room at Art Gallery NSW as of July 1 so pop by and get yourself some culture(d porcini butter).
Pepe is running a kids Butter making class at David Jones Market Street, Sydney from 11-12:30pm Saturday 26th July. Pepe firmly believes that kids should know where their food comes from and what’s more is, they love to learn about it. Get in on the action, to book go to http://www.davidjones.com.au/Whats-On-and-Events/2014/06/DavidJonesProducerMasterclass
ZoomInfo

Pepe Saya’s Amuse Bouche July Edition. 



It’s truffle season, no it’s butter season, no it’s truffle season…no it’s TRUFFLE BUTTER SEASON at Pepe Saya HQ!

Did you get the memo? Oh wait, this is the memo…July is Truffle Time.

The first batch of Pepe Saya Perigord Truffle Butter is scheduled for churning on Monday 30th June and will be released Tuesday 1st July. 
Why so late all you Truffle maniacs ask? While we were all enjoying the unseasonal warm start to winter, the truffles were still sleeping (or whatever it is that truffles do underground) and they have only just woken up/ripened thanks to the frosty cold that has set in.

What’s Pepe planning for Truffle Season?

Apart from churning his little heart out to try and keep up with demand for his delicious Truffle Butter, Pepe will be taking part in the July Qantas Epiqure Dinners at Oakridge Vineyard in Victoria on Saturday 19th and the Grounds of Alexandria in Sydney on Wednesday 23rd July, as well as running a Truffle Masterclass with Madame Truffles at St. Ali in Melbourne.

Where can you get your hands on some of this famed truffle butter?
Online http://www.perigord.com.au/store

Melbourne:
Madame Truffles

Queensland:
Graceville Fruit Market

Sydney:
Victor Churchill
And at the markets of course:
Eveleigh Markets - every Saturday
Frenches Forest - every Sunday
Pyrmont Grower’s Market Saturday 5th July
Newcastle Market - Saturday 5th July
Entertainment Quater Markets - every Saturday
Bulli Market - Sunday 13th July
Northside Produce Market - Saturday 19th July
Katoomba Market - Sunday 27th July



Tasty bites:

Pepe Saya has been asked to create a unique Porcini Butter by the folks at MorSul Group. It will be served in the Dining Room at Art Gallery NSW as of July 1 so pop by and get yourself some culture(d porcini butter).


Pepe is running a kids Butter making class at David Jones Market Street, Sydney from 11-12:30pm Saturday 26th July. Pepe firmly believes that kids should know where their food comes from and what’s more is, they love to learn about it. Get in on the action, to book go to http://www.davidjones.com.au/Whats-On-and-Events/2014/06/DavidJonesProducerMasterclass

6pepesaya, trufflebutter, culturedbutter,

Great Producer Story of Alto Olives - Watch the Video

6altoolives,

How to Make Butter at Home with Pepe Saya f

Source: broadsheet.com.au

6PepeSaya, broadsheet, culturedbutter,

Qantas & Pepe Saya Butter do Business
Qantas and Neil Perry’s Rockpool Consulting have been dishing up Pepe Saya’s delicious cultured butter with First Class meals since March 2012 and at Pepe Saya we are excited to announce that Pepe Saya’s handcrafted Australian Cultured Butter will be served to QANTAS International Business Class passengers on flights leaving Sydney, Melbourne and Brisbane.
"This is a great commitment by Qantas to support Australian producers and will have a positive impact on the Australian Dairy industry as a whole."
"We are excited to expand our relationship with Qantas, most Australians feel like they own a piece of Qantas and it will be great for Qantas Business and First Class Customers to experience Pepe Saya - Australian Cultured Butter"
Pierre Issa - Founder Pepe Saya Butter Company
The skies just got tastier my friends.
ZoomInfo
Qantas & Pepe Saya Butter do Business
Qantas and Neil Perry’s Rockpool Consulting have been dishing up Pepe Saya’s delicious cultured butter with First Class meals since March 2012 and at Pepe Saya we are excited to announce that Pepe Saya’s handcrafted Australian Cultured Butter will be served to QANTAS International Business Class passengers on flights leaving Sydney, Melbourne and Brisbane.
"This is a great commitment by Qantas to support Australian producers and will have a positive impact on the Australian Dairy industry as a whole."
"We are excited to expand our relationship with Qantas, most Australians feel like they own a piece of Qantas and it will be great for Qantas Business and First Class Customers to experience Pepe Saya - Australian Cultured Butter"
Pierre Issa - Founder Pepe Saya Butter Company
The skies just got tastier my friends.
ZoomInfo
Qantas & Pepe Saya Butter do Business
Qantas and Neil Perry’s Rockpool Consulting have been dishing up Pepe Saya’s delicious cultured butter with First Class meals since March 2012 and at Pepe Saya we are excited to announce that Pepe Saya’s handcrafted Australian Cultured Butter will be served to QANTAS International Business Class passengers on flights leaving Sydney, Melbourne and Brisbane.
"This is a great commitment by Qantas to support Australian producers and will have a positive impact on the Australian Dairy industry as a whole."
"We are excited to expand our relationship with Qantas, most Australians feel like they own a piece of Qantas and it will be great for Qantas Business and First Class Customers to experience Pepe Saya - Australian Cultured Butter"
Pierre Issa - Founder Pepe Saya Butter Company
The skies just got tastier my friends.
ZoomInfo

Qantas & Pepe Saya Butter do Business

Qantas and Neil Perry’s Rockpool Consulting have been dishing up Pepe Saya’s delicious cultured butter with First Class meals since March 2012 and at Pepe Saya we are excited to announce that Pepe Saya’s handcrafted Australian Cultured Butter will be served to QANTAS International Business Class passengers on flights leaving Sydney, Melbourne and Brisbane.

"This is a great commitment by Qantas to support Australian producers and will have a positive impact on the Australian Dairy industry as a whole."

"We are excited to expand our relationship with Qantas, most Australians feel like they own a piece of Qantas and it will be great for Qantas Business and First Class Customers to experience Pepe Saya - Australian Cultured Butter"

Pierre Issa - Founder Pepe Saya Butter Company

The skies just got tastier my friends.

Source: pepesaya.com.au

6QANTAS, RockpoolConsulting, PepeSaya, Inflight,

KINKAWOOKA & Pepe Saya week at Kitchen By Mike

It’s time to #lovepetitmussels again and #wearloosepants.

The  managers of Australia’s finest seafoods’,  Fishtales, along with the eponymous Mike of Kitchen by Mike  and the creamy Pepe Saya are teaming up with the Dudes from Young Henrys Brewery, to celebrate the start of the Mussel Season at the Delicious Magazine award winning Kinkawooka Mussel farm from South Australia.

From 21-27th June, Mike will be serving up a dish per day which features one of Pepe Saya’s Cultured Dairy Products (Ghee, Butter, Creme Fraiche, Mascarpone, Buttermilk) paired with the spectacular new season, small soft and sweet, ‘petit bouchot’  Kinkawooka Mussels and ofcourse the beverage of choice to accompany this bovine, bivalve treat is a fresh, crisp Cider from the Young Henry’s barrel

But wait, just when you thought it could’t get any better, Pepe Saya, Fishtales John Susman  and Kinkawooka Mussels Andy Puglisi will be cooking and dishing up mussels (and love) in the divine KBM Garden over the weekend, 21-22 June.

Set a reminder in your phone, #lovepetitmussels & #wearloosepants  and hightail it over to Kitchen by Mike in the week from 21-27 June and muscle up!

Source: pepesaya.com.au

6Kinkawooka, FishtalesAU, JohnSusman, KitchenByMike, PepeSaya,

Butter

Source: pepesaya.com.au

6pepesaya,

Pepe Saya’s Amuse Bouche - June Edition- Does anyone else feel like this year is whizzing past at an alarming rate? May was hectic and June looks like it’s heading in the same direction. Noosa Food and Wine Festival was a huge highlight of May. Pepe Saya products were the preffered dairy products for the festival and there was overwhelmingly positive feedback for both the public and chefs. Fermented, perfected, churned then devoured!- Week of ‘Kinkawook Mussels and Pepe Saya Butter’ at Kitchen By Mike so once again #wearloosepants from 21st till 27th June 2014 - Kinkawooka Mussels in all of Pepe Saya products! Join Andrew Puglisi and Pepe Saya on the 21st & 22nd June for a garden party of Kinkawooka Mussels cooked in Pepe Saya Creme Fraiche at KBM. We look forward to some smashing Social Media by Rob Locke of Food Wine Dine. - You asked for it, you suggested it and now it has finally arrived…The Limited Edition Pepe Saya Butter Keeper. Inspired by our dear friend Julie Gibbs, these handcrafted (just like the butter inside it) ceramic butter keepers have been designed to perfectly fit one of Pepe’s creamy butters. $30 each, email info@pepesaya.com.au to order yours. - Did you get a chance to see Pepe and John Fairley (the milk man - he’ll love us calling him that!) doing a talk and taste on May 24th at Bondi Markets? It was just one of the fun events Pepe was a part of during Markets in May.If you did happen to miss the Bondi event then dry your tears and get along to DJs Food Hall on Market Street on 26th July & 15th November for more talking and tasting with the man himself.- Pepe will be representin’ at this month’s Finders Keepers Markets. Head on over to the Australian Technology Parkon June 6th and 7th and show your love and pick up some buttermilk, ghee, mascarpone, butter and crème fraiche. - Things just got tastier my friends. Don’t miss a one off Masterclass and Dinner featuring chef Justin North, Pepe Saya and Seafood expert John Susman at Centennial Hotel on June 26th- Gentlemen start your snouts….the 2014 truffle season begins on June 26th Hunting for Truffle Butter from FOOD WINE DINE on Vimeo: https://vimeo.com/68988391- Watch out good people of the Hunter Valley your taste buds won’t know what hit them when the Salt and Pepe Roadshow rolls into town on June 27th and 28th. The fun begins on Friday evening with Pepe’s ‘Learn to Churn’ Masterclass followed by a simply scrumptious 5 course dinner prepared by Margan Estate head chef Michael Robinson and featuring regional produce and matching Margan Estate Wines. Alex Olsson of Olsson’s Salt and Pepe will be setting up shop at the Singleton Farmers Market on Saturday so pop down and say hi.Salt & Pepe Masterclass & 5-course Producers’ dinner only $145 per person (including sample bag from Masterclass and matching Margan Estate wines) Bookings are essential: call or email Margan Estate on PH: 02 6579 1372 info@margan.com.au- Find Pepe and his delicious fermented dairy products at the following Markets:Frenches Forest - Every Sunday of JunePyrmont Growers Market - 1st Saturday in JuneNorth Sydney Markets - 3rd Saturday in JuneEQ Markets - Every Wednesday of JuneFinders Keepers ‘Australian Technology Park’ - 6th & 7th JuneSingelton Farmers Market - Saturday 28th June- Find Pepe Saya products with Country Valley milk at the following Markets:Concord markets - Every SaturdayEveleigh Farmers Market - Every SaturdayBondi Markets - Every SaturdayGreen Square Markets - Every SaturdayMarrickville ‘Addison Road’ Markets - Every SaturdayCanberra Epic Markets - Every Saturday
ZoomInfo
Pepe Saya’s Amuse Bouche - June Edition- Does anyone else feel like this year is whizzing past at an alarming rate? May was hectic and June looks like it’s heading in the same direction. Noosa Food and Wine Festival was a huge highlight of May. Pepe Saya products were the preffered dairy products for the festival and there was overwhelmingly positive feedback for both the public and chefs. Fermented, perfected, churned then devoured!- Week of ‘Kinkawook Mussels and Pepe Saya Butter’ at Kitchen By Mike so once again #wearloosepants from 21st till 27th June 2014 - Kinkawooka Mussels in all of Pepe Saya products! Join Andrew Puglisi and Pepe Saya on the 21st & 22nd June for a garden party of Kinkawooka Mussels cooked in Pepe Saya Creme Fraiche at KBM. We look forward to some smashing Social Media by Rob Locke of Food Wine Dine. - You asked for it, you suggested it and now it has finally arrived…The Limited Edition Pepe Saya Butter Keeper. Inspired by our dear friend Julie Gibbs, these handcrafted (just like the butter inside it) ceramic butter keepers have been designed to perfectly fit one of Pepe’s creamy butters. $30 each, email info@pepesaya.com.au to order yours. - Did you get a chance to see Pepe and John Fairley (the milk man - he’ll love us calling him that!) doing a talk and taste on May 24th at Bondi Markets? It was just one of the fun events Pepe was a part of during Markets in May.If you did happen to miss the Bondi event then dry your tears and get along to DJs Food Hall on Market Street on 26th July & 15th November for more talking and tasting with the man himself.- Pepe will be representin’ at this month’s Finders Keepers Markets. Head on over to the Australian Technology Parkon June 6th and 7th and show your love and pick up some buttermilk, ghee, mascarpone, butter and crème fraiche. - Things just got tastier my friends. Don’t miss a one off Masterclass and Dinner featuring chef Justin North, Pepe Saya and Seafood expert John Susman at Centennial Hotel on June 26th- Gentlemen start your snouts….the 2014 truffle season begins on June 26th Hunting for Truffle Butter from FOOD WINE DINE on Vimeo: https://vimeo.com/68988391- Watch out good people of the Hunter Valley your taste buds won’t know what hit them when the Salt and Pepe Roadshow rolls into town on June 27th and 28th. The fun begins on Friday evening with Pepe’s ‘Learn to Churn’ Masterclass followed by a simply scrumptious 5 course dinner prepared by Margan Estate head chef Michael Robinson and featuring regional produce and matching Margan Estate Wines. Alex Olsson of Olsson’s Salt and Pepe will be setting up shop at the Singleton Farmers Market on Saturday so pop down and say hi.Salt & Pepe Masterclass & 5-course Producers’ dinner only $145 per person (including sample bag from Masterclass and matching Margan Estate wines) Bookings are essential: call or email Margan Estate on PH: 02 6579 1372 info@margan.com.au- Find Pepe and his delicious fermented dairy products at the following Markets:Frenches Forest - Every Sunday of JunePyrmont Growers Market - 1st Saturday in JuneNorth Sydney Markets - 3rd Saturday in JuneEQ Markets - Every Wednesday of JuneFinders Keepers ‘Australian Technology Park’ - 6th & 7th JuneSingelton Farmers Market - Saturday 28th June- Find Pepe Saya products with Country Valley milk at the following Markets:Concord markets - Every SaturdayEveleigh Farmers Market - Every SaturdayBondi Markets - Every SaturdayGreen Square Markets - Every SaturdayMarrickville ‘Addison Road’ Markets - Every SaturdayCanberra Epic Markets - Every Saturday
ZoomInfo
Pepe Saya’s Amuse Bouche - June Edition- Does anyone else feel like this year is whizzing past at an alarming rate? May was hectic and June looks like it’s heading in the same direction. Noosa Food and Wine Festival was a huge highlight of May. Pepe Saya products were the preffered dairy products for the festival and there was overwhelmingly positive feedback for both the public and chefs. Fermented, perfected, churned then devoured!- Week of ‘Kinkawook Mussels and Pepe Saya Butter’ at Kitchen By Mike so once again #wearloosepants from 21st till 27th June 2014 - Kinkawooka Mussels in all of Pepe Saya products! Join Andrew Puglisi and Pepe Saya on the 21st & 22nd June for a garden party of Kinkawooka Mussels cooked in Pepe Saya Creme Fraiche at KBM. We look forward to some smashing Social Media by Rob Locke of Food Wine Dine. - You asked for it, you suggested it and now it has finally arrived…The Limited Edition Pepe Saya Butter Keeper. Inspired by our dear friend Julie Gibbs, these handcrafted (just like the butter inside it) ceramic butter keepers have been designed to perfectly fit one of Pepe’s creamy butters. $30 each, email info@pepesaya.com.au to order yours. - Did you get a chance to see Pepe and John Fairley (the milk man - he’ll love us calling him that!) doing a talk and taste on May 24th at Bondi Markets? It was just one of the fun events Pepe was a part of during Markets in May.If you did happen to miss the Bondi event then dry your tears and get along to DJs Food Hall on Market Street on 26th July & 15th November for more talking and tasting with the man himself.- Pepe will be representin’ at this month’s Finders Keepers Markets. Head on over to the Australian Technology Parkon June 6th and 7th and show your love and pick up some buttermilk, ghee, mascarpone, butter and crème fraiche. - Things just got tastier my friends. Don’t miss a one off Masterclass and Dinner featuring chef Justin North, Pepe Saya and Seafood expert John Susman at Centennial Hotel on June 26th- Gentlemen start your snouts….the 2014 truffle season begins on June 26th Hunting for Truffle Butter from FOOD WINE DINE on Vimeo: https://vimeo.com/68988391- Watch out good people of the Hunter Valley your taste buds won’t know what hit them when the Salt and Pepe Roadshow rolls into town on June 27th and 28th. The fun begins on Friday evening with Pepe’s ‘Learn to Churn’ Masterclass followed by a simply scrumptious 5 course dinner prepared by Margan Estate head chef Michael Robinson and featuring regional produce and matching Margan Estate Wines. Alex Olsson of Olsson’s Salt and Pepe will be setting up shop at the Singleton Farmers Market on Saturday so pop down and say hi.Salt & Pepe Masterclass & 5-course Producers’ dinner only $145 per person (including sample bag from Masterclass and matching Margan Estate wines) Bookings are essential: call or email Margan Estate on PH: 02 6579 1372 info@margan.com.au- Find Pepe and his delicious fermented dairy products at the following Markets:Frenches Forest - Every Sunday of JunePyrmont Growers Market - 1st Saturday in JuneNorth Sydney Markets - 3rd Saturday in JuneEQ Markets - Every Wednesday of JuneFinders Keepers ‘Australian Technology Park’ - 6th & 7th JuneSingelton Farmers Market - Saturday 28th June- Find Pepe Saya products with Country Valley milk at the following Markets:Concord markets - Every SaturdayEveleigh Farmers Market - Every SaturdayBondi Markets - Every SaturdayGreen Square Markets - Every SaturdayMarrickville ‘Addison Road’ Markets - Every SaturdayCanberra Epic Markets - Every Saturday
ZoomInfo

Pepe Saya’s Amuse Bouche - June Edition



- Does anyone else feel like this year is whizzing past at an alarming rate? May was hectic and June looks like it’s heading in the same direction. Noosa Food and Wine Festival was a huge highlight of May. Pepe Saya products were the preffered dairy products for the festival and there was overwhelmingly positive feedback for both the public and chefs. Fermented, perfected, churned then devoured!



- Week of ‘Kinkawook Mussels and Pepe Saya Butter’ at Kitchen By Mike so once again #wearloosepants from 21st till 27th June 2014 - Kinkawooka Mussels in all of Pepe Saya products! Join Andrew Puglisi and Pepe Saya on the 21st & 22nd June for a garden party of Kinkawooka Mussels cooked in Pepe Saya Creme Fraiche at KBM. We look forward to some smashing Social Media by Rob Locke of Food Wine Dine.

 
- You asked for it, you suggested it and now it has finally arrived…The Limited Edition Pepe Saya Butter Keeper. Inspired by our dear friend Julie Gibbs, these handcrafted (just like the butter inside it) ceramic butter keepers have been designed to perfectly fit one of Pepe’s creamy butters. $30 each, email info@pepesaya.com.au to order yours.

 
- Did you get a chance to see Pepe and John Fairley (the milk man - he’ll love us calling him that!) doing a talk and taste on May 24th at Bondi Markets? It was just one of the fun events Pepe was a part of during Markets in May.
If you did happen to miss the Bondi event then dry your tears and get along to DJs Food Hall on Market Street on 26th July & 15th November for more talking and tasting with the man himself.



- Pepe will be representin’ at this month’s Finders Keepers Markets. Head on over to the Australian Technology Parkon June 6th and 7th and show your love and pick up some buttermilk, ghee, mascarpone, butter and crème fraiche.


- Things just got tastier my friends. Don’t miss a one off Masterclass and Dinner featuring chef Justin North, Pepe Saya and Seafood expert John Susman at Centennial Hotel on June 26th



- Gentlemen start your snouts….the 2014 truffle season begins on June 26th Hunting for Truffle Butter from FOOD WINE DINE on Vimeo: https://vimeo.com/68988391



- Watch out good people of the Hunter Valley your taste buds won’t know what hit them when the Salt and Pepe Roadshow rolls into town on June 27th and 28th. The fun begins on Friday evening with Pepe’s ‘Learn to Churn’ Masterclass followed by a simply scrumptious 5 course dinner prepared by Margan Estate head chef Michael Robinson and featuring regional produce and matching Margan Estate Wines. Alex Olsson of Olsson’s Salt and Pepe will be setting up shop at the Singleton Farmers Market on Saturday so pop down and say hi.
Salt & Pepe Masterclass & 5-course Producers’ dinner only $145 per person (including sample bag from Masterclass and matching Margan Estate wines)

Bookings are essential: call or email Margan Estate on PH: 02 6579 1372 info@margan.com.au



- Find Pepe and his delicious fermented dairy products at the following Markets:

Frenches Forest - Every Sunday of June
Pyrmont Growers Market - 1st Saturday in June
North Sydney Markets - 3rd Saturday in June
EQ Markets - Every Wednesday of June
Finders Keepers ‘Australian Technology Park’ - 6th & 7th June
Singelton Farmers Market - Saturday 28th June



- Find Pepe Saya products with Country Valley milk at the following Markets:

Concord markets - Every Saturday
Eveleigh Farmers Market - Every Saturday
Bondi Markets - Every Saturday
Green Square Markets - Every Saturday
Marrickville ‘Addison Road’ Markets - Every Saturday
Canberra Epic Markets - Every Saturday

Source: pepesaya.com.au

6pepesaya, culturedbutter,

Illustration by: Simon Letch
Picture by: Rob Locke
Ghee whiz

The arrival of a new superfood is generally met with enthusiasm in some quarters and eye-rolling in others - is it possible to find an inner-city menu these days that doesn’t feature acai? But now the health fad authorities have announced a superfood we can all get behind: butter.

Sadly, the salty, creamy hand-churned kind is still bad, at least if you are thinking of your arteries as opposed to your palate. But clarified butter, or ghee, which has the dairy solids taken out and consists mostly of pure saturated fat, is, apparently, really good for us.


Some health foodies claim it is beneficial for muscle recovery, detoxification (whatever that means) and immunity. Kill-joy scientists claim there is no evidence of its benefits, but others point to ghee’s use in Ayurveda, or traditional Indian medicine, for thousands of years as proof positive that there is something to it. Some even claim it can help with weight loss, counter-intuitive as that may seem.

Whatever the science, we can all agree that ghee makes your rogan josh taste better.

- Jacqueline Maley
Read more: http://www.smh.com.au/lifestyle/upfront-20140519-38ioj.html#ixzz32g1kmiYQ
ZoomInfo
Illustration by: Simon Letch
Picture by: Rob Locke
Ghee whiz

The arrival of a new superfood is generally met with enthusiasm in some quarters and eye-rolling in others - is it possible to find an inner-city menu these days that doesn’t feature acai? But now the health fad authorities have announced a superfood we can all get behind: butter.

Sadly, the salty, creamy hand-churned kind is still bad, at least if you are thinking of your arteries as opposed to your palate. But clarified butter, or ghee, which has the dairy solids taken out and consists mostly of pure saturated fat, is, apparently, really good for us.


Some health foodies claim it is beneficial for muscle recovery, detoxification (whatever that means) and immunity. Kill-joy scientists claim there is no evidence of its benefits, but others point to ghee’s use in Ayurveda, or traditional Indian medicine, for thousands of years as proof positive that there is something to it. Some even claim it can help with weight loss, counter-intuitive as that may seem.

Whatever the science, we can all agree that ghee makes your rogan josh taste better.

- Jacqueline Maley
Read more: http://www.smh.com.au/lifestyle/upfront-20140519-38ioj.html#ixzz32g1kmiYQ
ZoomInfo

Illustration by: Simon Letch

Picture by: Rob Locke

Ghee whiz

The arrival of a new superfood is generally met with enthusiasm in some quarters and eye-rolling in others - is it possible to find an inner-city menu these days that doesn’t feature acai? But now the health fad authorities have announced a superfood we can all get behind: butter.

Sadly, the salty, creamy hand-churned kind is still bad, at least if you are thinking of your arteries as opposed to your palate. But clarified butter, or ghee, which has the dairy solids taken out and consists mostly of pure saturated fat, is, apparently, really good for us.

Some health foodies claim it is beneficial for muscle recovery, detoxification (whatever that means) and immunity. Kill-joy scientists claim there is no evidence of its benefits, but others point to ghee’s use in Ayurveda, or traditional Indian medicine, for thousands of years as proof positive that there is something to it. Some even claim it can help with weight loss, counter-intuitive as that may seem.

Whatever the science, we can all agree that ghee makes your rogan josh taste better.

- Jacqueline Maley


Read more: http://www.smh.com.au/lifestyle/upfront-20140519-38ioj.html#ixzz32g1kmiYQ

Source: smh.com.au

6Ghee, Pepesaya, SMH, Ayurveda, Fermented, Culturedbutter,

An Open Letter to ‘Gourmet Deli’ and ‘Specialty Food Store’ Owners

Dear ‘Gourmet’ Store Owners,

Use your imagination please! What is ‘specialty’ about stocking the same stuff that can be found in every supermarket chain?  Where are the locally made, artisan products? Where are the goods that those big chains haven’t discovered and swallowed up yet? I’ll tell you where it’s not and that’s on your boring, same-old-same-old shelves. Sigh.


image


I used to be able to go into my fave local deli and find super duper tasty treats like game terrine and delicately herbed NSW goats cheese, fresh local ricotta and strange varieties of bread. I stepped inside, onto the classic 50s lino and into a foodie treasure trove. But gone are the days where i’m challenged to try something new or a lump of something stinky is put in front of me and the conspiratorial guy behind the counter says ‘You’ll never believe how this is made’. It’s so sad.

But it’s ok y’all, i’m not pointing out the trouble and bringing no solution…oh no! I have a solution and in a nut shell it is; USE YOUR IMAGINATION! Reach outside the box, grab the kind of lumpy looking piece of cheese that’s lurking there, hold tight and only let go when the supermarkets grab hold too. Once the supermarkets have got their teeth into your weird and delectable cheese (or butter, or cream or terrine) it’s time to say tah-tah and go searching around again to see what’s popped up just outside the box.

I know it’s so easy to simply buy from a distributor’s catalogue, to point and say ‘yes, no, yes, yes, no’ and wait for the delivery, but sadly that is what those mammoth supermarket chains are doing too. SNORESVILLE! Go to the farmer’s markets, read the foodie news, keep your eyes peeled for juicy new morsels and you too can once again wow your customers with your incredible range of absolutely sensational treats.

It’s a big job, that’s for certain, but I know where you can start - Pepe Saya produces a scrumptious range of fermented dairy products all packaged and ready for your shelves…have you seen the Ghee, the mascarpone and creme fraiche? De-licious and just waiting for you and your newly invigorated shelves.



Go on, step outside the box.

Written on behalf of Pepe Saya by Bliss Boaden - instagram @hellomissbliss

Source: pepesaya.com.au

6GourmetStore, FineFoodStore, PepeSaya, CulturedButter, Buttermilk, Ghee, BlissBoaden, JustAThought, retail,

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