We now have in stock a limited supply of the coverted Palleta Iberico de Bellota from Carrasco of Guijuelo, Spain.

What is Jamon?

Jamon is the Spanish name for a cured leg of pork, similar to proscuttio.

What are the different grades of Jamon?

Jamon Serrano: Is basic cured pork leg from a normal pig, fed on commercial animal feed.

Jamon Iberico Cebo: Is made from the Iberico pig, raised free range but feeds legumes and grain.  It’s curing time is far less then for Jamon Iberico de Bellota.  Make sure you do not get this product passed off to you as real Bellota. If the ham is called just Jamon Iberico it will be Cebo grade. Carrasco produce no Cebo grade.

Jamon Iberico Recebo: Is made from the Iberico pig which is raised free range in the same country as the Bellota but some of it’s fattening is completed with grain and legumes.

Jamon Iberico de Bellota:  This is the premium ham.  It is made from the Iberico pig, which is raised free range and eats naturally occurring acorns (bellota).  It’s curing and handling are strictly controlled.

Palleta Iberico de Bellota: Pallet simply means shoulder, which comes from the same animal that produced the Jamon (leg).  It is much cheaper then the Jamon but it cured in the same way.

The process of making Jamon Iberico de Bellota begins with the birth of Iberico pigs only during a certain part of the year.  These are pigs that will reach maturity during the season of the Bellota, when the acorns have ripened and fallen.  This is so the pigs will fatten on the natural feed available to them on the Dehesa (the name of the open feilds where the pigs are raised).

Each pig is allocated over 1 acre of forrest in which to roam.  Incredibly the acorn trees need to be at least 100 years old to produce acorns, so there is a very finite amount of Iberico de Belotta that can be produced.

Once the pigs have been slaughtered the hind legs are used for Jamon and the front legs are used for Paleta.  The remaining meat is used for highly prised chorizo, lomo and cantimpalo.

As no animal bone is allowed to be imported into Australia, the shoulder bone must be removed from Palleta Iberico de Bellota. As this is less a less popular line in Spain because of the bone, it is a much more affordable option in Australia than the traditional Jamon Iberico de Bellota.

For something different on your next antipasto plate why not experience some Palleta Iberico de Bellota, I’m sure you will not be disappointed!

Down through the centuries grapes have been used to make many products and little is wasted when this fruit is picked.

Must is freshly pressed fruit juice that contains the skins, seeds and stems of the fruit. Usually made from grapes the name “Must” comes from the Latin vinum mustum meaning young wine. Grape Must is also used in making traditional balsamic vinegar. Commonly Used in Balkan and Middle Eastern cookery as a syrup or as the basis of confections it can be used as a sweetener in a variety of cuisines.

Verjuice is the acidic juice made by pressing unripe fruit. Primarily grapes are used but Verjuice can be made from crab apples, unripe plums or gooseberries. Sometimes lemon, sorrel juice, herbs or spices are added to change the flavour. Deriving its name from the French “vert” (green) and “jus” (juice), this product can be traced back to Medieval Times when it had important culinary, practical and medicinal uses. It probably originated when vignerons thinned out the grapes to strengthen the vines and produce full flavoured fruit. Not wanting to waste the unripe, pruned grapes they pressed the grapes and made verjuice.

The Spaniards, in the Middle Ages, made it from oranges which were more tart and bitter than the oranges we have today. Used as the acidic ingredient in salad dressings, Verjuice is substituted for vinegar or lemon. When wine is served with a salad, Verjuice provides a comparable sour taste the way vinegar and lemon juice sometimes can. Verjuice is delicious drizzled over oysters, grilled fish or barbequed baby octopus, as a marinade, substituted for balsamic vinegar when caramelizing onions or added to dishes to reduce the richness of sauces or meat dishes, especially pork.

Substituted for wine or brandy it is excellent for deglazing pans after cooking fish or meats and creates a tangy sauce from the reduced juices. Use to poach fresh fruit, soak dried fruit in it before use, reduce and use as a topping over Colin James ice cream or mix with soda or tonic for a zesty cordial.

Cheese Platters are best kept simple and uncluttered, but can be accompanied by a number of delicious products which will add to your enjoyment of the platter.

Maggie Beer pastes come in a variety of flavours such as the ever popular Quince paste to the Plum, Fig and Fennel, Spiced Pear and Cabernet Paste. They provide a concentrated flavour in just a thin slice and compliment the flavour of all cheeses.

Pastilla Nash log is made with prunes, walnuts, sugar, lemon and honey. Totally natural, it has a long shelf life if kept in the fridge and when sliced wafer thin it adds another dimension to the flavour of your cheese. Muscatels on the vine, gláced fruit, dried cranberries, fresh fruit and nuts not only enhance the flavours of your cheeses but they also add to the overall pleasant appearance of your cheese board. Bunnyconnellen olives sourced from Crows Nest are organically grown, hand picked and processed.

At Colin James we stock their Italian herb kalamatas, smoked kalamatas (smoked with the iron bark from their property), Chilli and garlic blonde kalamatas, Lemon and Cardamon blonde kalamatas. These olives are plump, full of flavour and look great as a colour contrast to your cheeses. If you want great tasting salami then why not try our Borgo salamis made in Brisbane to traditional Italian recipes or slice up a tasty beer stick freshly made at Caloundra.

The breads you choose are important as they need to accompany your cheeses rather than overpower them. Shepherd’s Bread which is yeast, egg and dairy free is made to a traditional recipe stemming back to the time when shepherds tended their flocks and they required a bread that kept for long periods. These breads come in long, flat sheets that can be broken up to varying sizes as needed. The ever popular Australian made and owned Lavosh crackerbreads are baked in the traditional methods and display unique home baked characteristics. For those who love cheese but are looking for a great gluten free crackerbread, try Melinda’s Peppercorn and Chives, Natural or Poppy Seed crackers.

Tetsuya Wakuda grew up in the Japanese town of Hamamatsu. At the age of 22 his thirst for new experiences brought him to Australia. Starting off in Sydney as a kitchen hand, his real love of cooking was realised when he met Sydney chef Tony Bilson who employed him to make sushi. It was while working for Tony that Tetsuya learnt the classical French technique which forms such an important part of his style today. His unique approach to food combined with his culinary philosophy which centres on pure, clean flavours, his Asian heritage, worldwide travels and insatiable curiosity have all played an important role in making Tetsuya one of Australia’s, if not the world’s, most renowned chef.

At Colin James you can purchase his wonderful Tetsuya’s for Oysters which is a combination of grapeseed oil, rice vinegar, soy and ginger and is delicious served over freshly shucked oysters. His vinaigrette is perfect drizzled lightly over salad greens while his Black Truffle Salsa for Butter, when mixed with a little olive oil, is perfect for tossing through hot pasta or stirred through scrambled eggs. Why not try it combined with butter and parmesan cheese to make a delicious truffle butter.

The 200 acre Pukara Estate is located at Muswellbrook between the Barrington Tops National Park and the world Heritage listed Wollemi National Park. Bruce Eglington, the founder and planter of the original trees, chose the area for its climate, position, soil and reliable water supply. The greatest care is taken in handling the olives from harvest through production, in their state of the art processing and storage facilities, to guarantee that the freshest product reaches customers throughout each season. Steve Goodchild, one of Australia’s leading olive experts, manages the estate to world best practice standards to produce premium extra virgin olive oil that has won an award in every show its been entered into, including the prestigious Australian Olive Association National Shows.

Colin James Fine Foods Pty Ltd now stocks a great range of the delicious Berry Farm products. Margaret River is a world renowned region abundant in natural beauty with a reputation for producing some of Australia’s finest gourmet food and premium wine. The Berry Farm products are a great testimony to this.

Established in 1985, The Berry Farm is one of the most popular attractions in Margaret River and has a reputation for making products of exceptionally high quality. They produce an impressive range of food products including jams, sauces, syrups, vinegars, verjuice and a range of fruit and berry wines. The fruit and other ingredients for all Berry Farm products are carefully selected, picked and prepared by hand on the farm. Their policy is to create pure, clean food so all lines are free of artificial colourings, flavourings, preservatives and additives.

A refined blend of pure fruit ingredients has been melded for the discerning palate to produce a range of tempting jams, marmalades and jellies such as; Plum, Blackberry and Orange, Fig and Ginger, Apricot and Brandy, Boysenberry and Orange, Apricot and Almond, Whisky Marmalade and Shiraz Jelly. Their Vinaigrettes are produced using the best quality extra virgin olive oil, vinegar, garlic, herbs and various fruit wines. Not only do they taste good, they are also beautifully presented ready to serve.

In 2003 the Cahoots label was developed to introduce a contemporary range of jams and preserves in keeping with new food trends. The range was developed for the more discerning foodie and is a little less traditional than the Berry Farm label. The Cahoots selection reflects this with flavours from Asia the Mediterranean and Morocco. Cahoots Mustards stocked are Red Wine Mustard, Honey Mustard and Hot Chilli Mustard. Other Cahoots products stocked include Chilli Sambal, Chilli Jam, Charred Capsicum Relish, Spicy Moroccan Chutney, and Summer Berry Jam. Cahoots Charred Capsicum Relish and Cahoots Red Onion Marmalade spread onto your next Pizza Base and then topped with spinach leaves, goats cheese, olives, roasted pumpkin and pine nuts and then drizzled with a little Extra Virgin Olive Oil and cooked in a hot oven (200C) for 20mins, will bring a whole new meaning to the word Pizza.

The team at The Berry Farm are always evolving new food ideas that are guaranteed to find something to tempt even the most experienced palate. No wonder their motto on their labels is ………indulge and enjoy. To top up your pantry with some of these delicious goodies call at Colin James Fine Foods, 37 Maple Street, Maleny or phone 5494 2860 for more information.

New England Larder is an innovative business concept developed by Granite Belt chef Geoff Metcalf. Passionate about  using only  fresh, high quality ingredients, Geoff is able to access a fantastic range of produce grown right in the heart of the famous Granite Belt region.

Initially Geoff was inspired to use local vine or tree ripened products in his range of relishes and preserves, however, Geoff is now looking at ways in which he can increase the exposure of these products while at the same time enhancing culinary tourism in the region.

At Colin James we have chosen to stock a wide variety of Geoff’s products because they are attractively presented, are of superior quality and, as a chef, he loves to combine flavours and fruits together to produce products with a difference. His Lemon butter is smooth, buttery and creamy just like your Grandma used to make and is delicious spooned into a tart shell and served with double cream. Geoff’s jams range from the chunky and slightly sour variety of Sour Cherry to the full flavoured Raspberry and Apple Jams well as the unusual but very popular Apricot and Pumpkin
combination.

Looking for a bold smokey flavour to top off your next barbequed steak? You certainly won’t be disappointed with Geoff’s Onion Jam. To add great flavour to your next sandwich, burger, curry or cold meats select from Geoff’s range of Red Capsicum Relish, Eggplant Pickle, Autumn Chutney, Beetroot Relish, Quince Relish or Spicy Tomato Chutney New England Larder’s White Verjuice provides a great flavour base or can be substituted for lemon juice or vinegar in your sauces. Geoff recommends you try his Red Verjuice drizzled over ice for a really refreshing drink on a hot summer’s day or try brushing it over roasting poultry to caramelise with olive oil and fresh green herbs.

Looking for a special gift for that person who loves fine food, then you can’t go past Geoff’s Prunes in Shiraz Syrup, Peaches in Chardonnay and Vanilla Figs. Not only do they look fantastic in their elegant bottle but they also taste great with Colin James gelati and sorbet, mascarpone or yoghurt.

Colin James cellar door licence allows customers to purchase Riversands wines to take away or to have placed in gift baskets and hampers for that special occasion.  Riversand’s owners, David and Alison Blacket, have been running the vineyard on the banks of the Balonne River at St. George in south west Queensland since 1996. Their award winning wines have been named after many of the wonderful Australian men and women who played a part in shaping the history of the district.  Popular local Member for the Balonne Shire has had not only the local dam named after him but also Riversands Beardmore’s Dry White Sauvignon Blanc/Semillon.

Responsible for exploring large areas of Australia’s south east, the well known explorer and surveyor, Major Mitchell owned a vineyard as part of his “Craigend“estate.  Muscat was one of the varieties grown at his “Craigend” vineyard so Riversands Fruity White Muscat has been named after him.  Dr Seidel’s soft Red has been named after Dr Ernest Frederick Seidel who was the first to grow wine grapes at St George.  This soft, slightly sweet red wine is very popular with the Grey Nomads.    Not to be outdone by the men, the delightful Ellen Meacle Merlot (which displays a nice peppery finish) is named after one of the pioneering legends who became one of the first white women to live in the Moonie River region in the 1850’s.

Western Rivers Run is a full bodied red wine well matched with any red meat or robust blue  or vintage cheddar Stirlings Reserve and Golden Liqueur Muscat are beautifully presented examples of late harvest liqueur wines.

The Condamine Bell, especially made at Bendigo Pottery for Riversands Wines, is a collector’s bell filled with Black Magic port while the Pottery Waterbag is filled with Sterling’s Reserve Liqueur.  Either would make the perfect gift for Dad for Father’s Day or just to enjoy on those cold winter evenings beside the fire.

I’m a Coeliac!!  Oh no!  That means that I can no longer just pop into a café to have a meal that I can enjoy because people don’t understand that it’s not just wheat and wheat products I can’t eat, there’s also a whole range of thickeners, starches, grains etc.

Here’s some good news!  You can eat with confidence at Colin James Fine Foods.  We purposefully source products for our meals to make them different, healthy, tasty and gluten free.  Sick of looking at the menu and knowing that all you can eat is the same old unimaginative and tasteless salads that have been prepared for an unknown time?  Our made to order salads are a combination of top quality products that will open your eyes to making a salad appealing, nutritious and delicious.

While not all of our meals are gluten free, a large  proportion of them can be easily changed to make them comply with your requirements.  Our bread, mud cake, orange and almond cake and cheesecake have been sourced from local  manufacturers. Even the icing sugar used to decorate our cakes is gluten free.  To our usual tasty range of gluten free biscuits we are adding 2 new flavours, ginger with pistachio or peanut paste and chocolate.

Worried about the chocolate on your cappuccino?  We have sourced an excellent quality gluten free chocolate that is used in all of our drinks. We buy our turkey and chicken fresh and cook them ourselves.  Our salamis, smoked beef, smoked salmon and leg ham are all gluten free too. All of our freshly prepared sorbets are gluten free and a large percentage of our award winning gelatis also fall into this category.

Rest assured, at Colin James, if you stipulate gluten free then your meal will be made only of gluten free products and will be prepared safely in a gluten free  environment.