www.robinafruitmarket.com.au

Issue 2, November 2010

Welcome to Robina Fruit Market and Earthmarkets at The Pines.

Winner of Retailer of the Month from Fresh Tastes!

Our second issue looks at summer fruit and vegetables with recipes and nutritional values of these foods. Please read on.. and enjoy!

Tomato bruschettaIngredients (serves 4)8 thick slices day-old wood-fired bread 1 garlic clove, peeled, halved2 tablespoons extra virgin olive oil 4 ripe tomatoes, diced1/2 cup basil leaves, shredded

Preheat grill on medium-high heat. Grill both sides of bread slices until toasted. While hot, sides of bread slices until toasted. While hot, rub 1 side of each slice with cut garlic. Drizzle each with 1 teaspoon of oil. Spoon tomatoes onto bread. Sprinkle with basil. Season with salt and pepper. Serve immediately.

Summer beef saladIngredients (serves 4) Tarragon mustard vinaigrette2 rump steaks (500g total) 1 1/2 tbs Dijon mustard with tarragon1 tbs olive oil 2 tbs white wine vinegar275g baby green beans, trimmed 1/4 cup (60ml) olive oil100g salad leaved4 spring onions, thinly sliced4 spring onions, thinly sliced

Season steaks on each side with salt and pepper. Heat oil in a large frypan and cook Season steaks on each side with salt and pepper. Heat oil in a large frypan and cook steaks for 3-4 minutes on each side over medium-high heat and cook to your liking. After resting for 5 mins, thinly slice. Blanch the beans in boiling salted water until bright green and tender and then drain. For the tarragon mustard vinaigrette, whisk all ingredients in a small bowl and season to taste with sea salt and pepper. Combine the blanched beans, salad leaves, spring onion and steak in a large bowl, season to taste with sea salt and freshly ground black pepper. Divide salad among plates and drizzle with dressing.with dressing.

Asparagus Risotto Ingredients (serves 6) 50g unsalted butter 1 tbs olive oil 1 small onion 3 garlic cloves 350g arborio rice 250ml dry white wine 1L hot chicken stock 3 bunches asparagus 125ml cup grated parmesan 125ml cup parsley leaves Finely grated rind of 1 lemon

Heat oil and half the butter in a large, deep frypan on medium-low heat. Heat oil and half the butter in a large, deep frypan on medium-low heat. Cook onion and garlic for 3-5 minutes until soft. Turn heat to medium, add rice and stir to coat. Add wine and stir for 1 minute. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, until rice is cooked but still al dente. Add asparagus with final ladleful of stock (risotto should take 15-20 minutes). Stir in cheese, remaining butter and 1/2 cup (125ml) boiling water. Remove from heat, stir in rind and parsley. Season and serve with extra shaved parmesan.

Passionfruit & strawberry foolsIngredients (serves 4)250g strawberries, halved 1 tbs honey1kg thick natural yoghurt 6 passionfruit, halvedFlaked almonds, toasted, to serve

Place the strawberries and honey in a food processor. Process until almost Place the strawberries and honey in a food processor. Process until almost smooth.Divide the yoghurt into 2 separate bowls. Carefully fold the strawberry puree through one bowl of yoghurt.Fold the passionfruit pulp through the remaining bowl of yoghurt. Spoon alternately into serving glasses. Scatter the top with toasted flaked Sicilian-style almonds to serve.

End of summer puddingIngredients (serves 6)1 basic sponge cake ingredients 500g fresh mixed berries1/4 cup orange juice 1/2 cup (110g) caster sugar1 cinnamon stick 3 (410g) peaches, halved

Follow basic sponge cake recipe, cooking cake in a 25 x 30cmSwiss roll tin for 15 minutes. Meanwhile, for fruit mixture, Swiss roll tin for 15 minutes. Meanwhile, for fruit mixture, orange juice, sugar, cinnamon stick and 2 cups water in a saucepan. Dissolve sugar over medium heat. Add peaches.Reduce heat and cook gently for 20-25 minutes. Removepan from heat, remove peaches and cinnamon from syrup.Discard cinnamon. Add berries to syrup and leave to cool.Peel and discard skins from peaches then cut into 1cm pieces. Drain berries in a sieve over a bowl. Return syrup to pieces. Drain berries in a sieve over a bowl. Return syrup to pan and place berries in bowl. Add chopped peaches to berries and gently combine. Grease an 8 x 22cm (1-litre capacity) terrine mould, then line with plastic wrap, allowing wrap to hang over edges.Trim 1 piece of sponge to fit base, then trim another 2 pieces to fit sides. Spoon fruit into lined tin. Trim remaining sponge to cover top. Pull plastic wrap over. Cover with a piece of cardboard. Place terrine on a tray and weigh down, then refrigerate for 3 hours. Simmer reserved syrup over medium heat until reduced to 1 cup. Refrigerate.To serve, invert pudding on to a platter. Brush with a little syrup. Cut into slices. Serve drizzled with remaining syrup.

Oranges are ideal for juice extraction for a fresh drink on a hot summer’s day. The quality will become sweeter in the next month until January time.Peaches as well as other stone Peaches as well as other stone fruits thrive as the weather starts to get hotter.

Tomato consumption is believed to be good for the heart, decrease the risk of some cancers and strongly protective against protective against neurodegenerative diseases. Not to mention that it can be used in so many forms in your meals, from raw in salads to sauces in a hearty, spaghetti bolognaise.

Pineapples are a tropical fruit Pineapples are a tropical fruit so grow best in the summer months to come. A good source of manganese and vitamin C. Benefits for some intestinal disorders and known to some as a pain reliever.

Passionfruit has been known to Passionfruit has been known to be great for those with high blood pressure sue to being high in beta-carotene, potassium and dietary fibre. Will be at its best from December onwards.

Watercress acts as a stimulant, Watercress acts as a stimulant, with significant amounts of iron, calcium and folic acid. It is known to also have anti-cancerous properties and is great to add a third-dimension into a salad.

Orange-crusted fish Ingredients (serves 4) 750g chat potatoes, halved olive oil cooking spray 3 slices white bread 1/4 cup fresh parsley 1 orange, rind finely grated 1 red chilli, deseeded, finely chopped 4 thick, boneless white fish fillets 1 bunch asparagus, trimmedgreen salad, to serve

Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes, cut-side up, onto tray. Spray with oil. Season with salt. Bake for 25 minutes. Process bread in a food processor to fine crumbs. Transfer to a bowl. Stir in parsley, rind and chilli. Season with salt and pepper. Spray fish with oil. Press crumb mixture onto fish.Spray with

oil again. Place into oven below potatoes. Cook for 10 to 15 minutes or until fish is cooked through. Cook asparagus in boiling water for 2 minutes or until bright green and tender. Drain. Serve with fish, potatoes and salad

George and Tsambica would like to thank the team behind their success, their managers and staff for making it possible to achieve this award, their hard work and efforts are very much appreciated.

Family store pick of the bunchROBINA Fruit Market George and Tsambica Manettas, the husband and wife behind one of the Gold Coast best greengrocers, have been awarded the Brisbane Produce Market Retailer of the Month for August.Each member of the Manettas family takes on certain responsibilities.Tsambica is in control of marketing, handling display, customer service, point-of-sale and promotions for their two stores. George makes the return trip to the Brisbane Produce Market every day and walks the Rocklea trading floor to select the best fruit and Market every day and walks the Rocklea trading floor to select the best fruit and vegetables for his customers.`̀I have been in the fruit and veg business for over 20 years and we currently own both the Robina store at the Town Centre and Earth Markets at The Pines, he said.`̀Whatever we do we know that quality produce, display and customer service will always be the keys to success.Tsambica splits her time between Robina Fruit Market and Earth Markets, but allocates a lot of energy to new marketing ideas, promotions and strategies to compete against the bigger chains.lot of energy to new marketing ideas, promotions and strategies to compete against the bigger chains.`̀We have developed a website which provides a great online presence for us and the e-newsletter enables us to get seasonal information and recipe suggestions directly to our customers, she said.`̀We also get involved in letterbox drops, coupon promotions and competitions.The Fresh Tastes program is designed to reward and encourage excellence in fresh produce retailing.The winner of the Fresh Tastes Retailer of the Month receives a $1000 to use promotionally within the store.Participating fruit and vegetable retailers are mystery-shopped twice throughout the year in a bid to determine businesses that excel in areas Participating fruit and vegetable retailers are mystery-shopped twice throughout the year in a bid to determine businesses that excel in areas such as customer service, quality produce, product knowledge, shop appearance and merchandising.More than 140 independent fruit and vegetable retailers participate in the Fresh Tastes program.Brisbane Markets Limited Chief Executive Officer Andrew Young said the Fresh Tastes program meant customers were the winners, with greengrocers like Robina Fruit Market offered support to develop their staff customer service skills and their ability to supply the highest quality fruit and vegetables.“By being part of the Fresh“By being part of the Fresh Tastes program our retailers demonstrate their commitment to excellence in produce, service and continual improvement, which means a great shopping experience for their customers” said Mr Young.Robina Fruit Market is located in shop 167-191 Robina Town Centre and is open seven days a week.

www.robinafruitmarket.com.au07 55758954

Coles/ Woolworths Entrance, Robina Town Centre, Robina Qld 4230PO Box 4812 Robina Town Centre Qld 4230

Trading Hours: Monday - Wednesday & Friday 7.30am - 7.00pm

Thursday 7.30am - 8.00pmThursday 7.30am - 8.00pmSaturday & Sunday 7.30am - 5.30pm