Crown Street Grocer

Okay, you have seen these incredible sausages in the store right, you want to know what to do with them, well here is a brilliant recipe.

Grab the recipe for Italian Salsiccia Finocchietto (Fennel Sausage) Stew. And let us know what you think of these sausages.

This morning we have discovered this inspiring presentation by an eleven year old on the food system. While this is not exact for the Australian market it is worth looking at.

We would like to thank all of our fantastic customers, friends and suppliers for a wonderful year. We hope the Christmas season brings you peace and love and we look forward to seeing you all again in the New Year.

But if you can not wait that long we are open on boxing day.

buon natale

Ox Heart Tomatos are an old favourite. Though their size and shape can often put people off using them but in actual fact they are fantastic. They are large with meaty flesh and very few seeds. Use them in thick slices on sandwiches or segment them for salads.

Given they are very fleshy they make a fantastic pasta sauce. One large ox heart per person makes a very delicious sauce. Simply fry some garlic and onion until soft then add the tomatoes. To prepare the tomatoes we recommend quartering them, gently removing the little bit of core where the vine attached. Then gently squeeze the quarters to release the seeds. You can chop them or leave them in chunks. After you have simmered them in the onion and garlic for 10 minutes you can add your favourite ingredients. Chilli, bacon, some more veg. To be honest we love the tomato pasta as is with basil, salt and pepper tossed with fresh pasta. You simply can not beat it.

Leeks are currently in season and at their peak. Leek is a vegetable which along with the onion and garlic, to the Alliaceae family. he edible portions of the leek are the white onion base and light green stalk. The dark green portion is usually discarded since it has less flavor. As the leek grows, this part becomes woody and very chewy. One of the most popular uses for the whites and light green stalks is for adding flavor to stock. Chefs rarely use the darker part of the leek for stock because of its bitterness. Read the whole story here on wikipedia.

Perfect for a winters night dinner why not try an old favourite courtesy of our recipe partner A Cook In Chef’s Clothing.

This has been a little while coming. But we are finally here. Join us online, follow us on facebook or twitter and get the latest news on fresh produce and be the first to find out about events and special offers.

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