| July 2011 Newsletter |
About Zigi
We hope everyone is breathing a sigh of relief that the build up to June 30 is over and we can all start planning and enjoying the next 12 months. It's July, so we are holding our Christmas in July events this month - if you haven't had a chance to book yours yet (due to the June 30 madness) we have the current promotions running for Christmas in July events booked from July 1st - 31st,. Just mention the Christmas in July promotion when you enquire; CORPORATE:
PRIVATE:
Here at ZIGI'S some of our chefs have also taken part in a Chef Judging Masterclass. This will enable those chefs to participate in the judging of competitions for Apprentices up to highly experienced chefs. For our customers it will mean that we are seeing new trends as they emerge, first hand and we can pass this onto you in our Team Building, Cooking Classes and Private Dining events. Vegetable of the Month: Cauliflower
Use in season vegetables to create a delicious, warming, yet light meal out of ingredients that will fill your tummy, not empty your wallet. Cauliflower, as its name implies, is a flower growing from a plant. In its early stages, it resembles broccoli, which is its closest relative. While broccoli will open outward to sprout bunches of green florets, cauliflower forms a compact head of undeveloped white flower buds. These buds are protected from the sunlight by heavy green leaves that surround the head. The lack of exposure to sunlight does not allow chlorophyll to develop and the head remains white. Cauliflower contains a high amount of vitamin C, folate, fiber, and complex carbohydrates. It is also a cruciferous vegetable being studied for its role in reducing cancer risk. Recipe of the Month - Cauliflower Soup
Method:
You can serve with crusty bread if you like. Do you have a recipe you would like to share? Then email us your recipe and we will publish it for every one's enjoyment. July Seasonal Fruits & VegetablesFruit:Apples : Fuji Golden Delicious Granny Smith Jonathon's, Bananas, Bitter Melon, Cumquats, Custard Apples, Dates Fresh, Dragon Fruit, Grapefruit, Kiwifruit, Mandarins, Nashis, Oranges, Pomelos, Rhubarb, Tangelos Vegetables:Avocados, Beetroot, Broad Beans, Broccolini, Brussels Sprouts, Cabbages, Carrots, Cauliflower (variety:Baby Romanesca), Celeriac, Celery, Chat Potatoes, Fennel, Jerusalem Artichokes, Kohlrabi, Leeks, Lemons, Limes, Mushrooms, Okra, Onions, Parsley, Parsnips, Potatoes, Pumpkins, Betanut Quinces, Silverbeet, Spinach, Swede, Sweet Potatoes, Sweetcorn, Minneola Turnips, Wild Rocket, Witlof. Foodie Events coming up in Sydney & NSWCLOUDY BAY PINOT NOIR DUCK TRAILLeading New Zealand vineyard Cloudy Bay has partnered with Restaurant Balzac; The Devonshire; Gastro Park; Golden Century; Mosaic; Treehouse Hotel and Manly Pavilion to offer specially created duck dishes paired with Cloudy Bay Pinot Noir for diners to enjoy throughout the month.
BUSH FOODS - ABORIGINAL PEOPLE AND PLANTS
Happy CustomerHi Zigi, Thank you so very much for the wonderful dinner you prepared for us and our friends on Friday night. From the first time we spoke I knew that I had found just the right person to come into our home and cook for our friends ,who fancy themselves as accomplished chefs. All the pressure was taken away from me, I didn't even need to buy anything or clean up, you came fully equipped and stepped into our kitchen and took control. Your warm, friendly personality made everyone feel relaxed and the meal was prepared with little fuss, was perfectly timed and at the end of the evening it was nice to share a drink with you. Best of all, our guests were very impressed with the quality of the food and the perfect balance of flavours for each course. So job well done, Zigi. I could get very used to having you in my kitchen.! We will certainly be speaking to you again soon to organise another event. With much appreciation, Julie Scott 
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Some of you have most likely noticed the cost of fresh fruit and vegetables are higher than we have ever seen. A single banana now costs the same as a Big Mac! So this month we are getting back to basics.
This is a Stephanie Alexander recipe I have discovered recently. I admit I was a little sceptical due to the small number of ingredients (including Vegemite?!), but when I tried it - fantastico! It has a creamier texture than expected and is very tasty.