So your steak is perfectly cooked – slightly pink and tender in the middle, charcoal grilled on the outside, and you’re looking for that extra something. Why not try our Black Pepper Sauce? Chock full of pepper – both cracked black and white, with extra beefy flavours and hints of oyster and soy, our Black Pepper Sauce has the perfect balance to round off your steak experience.
Available at Spudshed, Gilbert’s Fresh, Drovers Pastoral Company and select IGA and Farmer Jacks stores in Western Australia. Phone us for your nearest stockist.Wisemate Foods Pty Ltd specialises in the production of Sauces and Dressings, both under our brand and for selected clients. A position is available for a commercial or industrial cook. Unlike a restaurant position, production is focused on batch processing of bulk quantities of product. The successful applicant will have the following skills and qualities:
• qualifications in Commercial Cookery and preferably five years’ experience in a commercial or industrial kitchen;
• experience implementing HACCP, GMP, Food Safety and OHS Standards;
• the ability to work unsupervised, but also operate well within a team;
• an interest in operating medium to large scale food production machinery;
• experience managing and training food production staff;
• good organisational skills and accuracy in following procedures;
• a creative flair for researching and developing new product lines and the ability to interpret design briefs from clients;
• the ability to work with a sense of urgency when required;
• the ability to monitor and ensure the quality of products at all stages of preparation;
• a forklift licence is preferred; however, training will be provided if necessary;
• physical strength and the ability to lift heavy ingredients within OHS guidelines;
• as we are a small team, the flexibility to fill in for other food production staff where required;
• a positive and respectful attitude towards other staff;
• the ability to communicate well in English;
• Australian residency and a valid work permit.
Work hours are 7:30 a.m. to 4:00 p.m. Monday to Thursday and 7:30 a.m. to 2:00 p.m. on Fridays. A six week trial period will apply. Starting salary $24 – $27 per hour, depending on experience. Please provide three referees as well as your resume and write an explanation of why you are the right candidate for this job. Please direct your application to the Human Resources Manager, firstname.lastname@example.org or drop off your resume to our factory at 14 Venture Loop, Wangara WA 6065.
South Australian oysters are starting to come into peak condition at this time of the year, and will be at their best over the next two and a half months, according to Jeremy Pearce of Larners Oyster Supply. Fat , juicy and plump, they smell and taste of the clean, clear ocean waters of The Great Australian Bight. With nice layers of fat, the oysters have a smooth texture on the palate, that combined with the saltiness of the sea is irresistible. Combined with any of your favourite toppings, Kilpatrick or natural, now is the time for decadent gorging on these sensational molluscs.
One of our favourite recipes for oysters is Oysters Kilpatrick, made with our special Kilpatrick Sauce. This recipe should not take you more than about 15 minutes.
- One dozen oysters in half shells
- 2 rashers of bacon with rinds removed.
- A bottle of Gourmetchef Oyster Kilpatrick Sauce
- Preheat grill on high for about 2 minutes.
- While the grill is heating, place the oysters on a grill tray. The oysters tend to fall over, so you can embed them in a generous layer of rock salt to keep them level. The rock salt can be used later for display purposes on your serving dish.
- Cut or chop the bacon into smaller strips or chunks and arrange them over the top of the oysters.
- Drizzle Gourmetchef Oyster Kilpatrick Sauce over the bacon and oysters.
- Grill for 5 to 10 minutes until the bacon is crisp.
- Enjoy!François Pierre La Varenne first described Hollandaise Sauce in 1651 in Le Cuisinier François:
Make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn’t curdle.
We’ve built our sauce using lashings of egg to make it rich, but without too much saturated fat (we care about your health), so you can use it on your Eggs Benedict or, as La Varenne recommended, with steamed asparagus. Try it also on hot smoked salmon for a sumptuous meal.
To make Eggs Benedict, toast a muffin and layer it with ham and a poached egg. Top it with a swirl of Gourmetchef Hollandaise Sauce.