Wagyu Bundnerfleisch

2012-05-12T20:08:45Z

Spiess Australia is proud to be the world’s first manufacturer of this unique product. Our simply called “Air Dried Wagyu Beef” is definitely one of the most luxurious air dried meat specialty ever made. This strongly marbled piece of prime meat is as tender as it possibly can be. Cut in thin slices it will be melting in your mouth!
Wagyu vs. Kobe
The word Kobe is frequently used to describe all types of Wagyu Beef. However this is wrong, as Kobe is a town within the Hyogo Prefecture in Japan, and is undeniably famous for its Wagyu beef. Even though the word Kobe, unlike Champagne for example, is not protected at the present we decided intentionally to market this great product as Air Dried Wagyu Beef. Some of our customers also refer to it as Wagyu Bresaola since the drying process is identical with the way an Italian style Bresaola would be manufactured.
A unique raw material
We are sourcing all our Wagyu Beef of only a hand full of Australia’s elite producers of high quality Wagyu Beef. We manufacture mainly F3 Wagyu, which is a 3rd cross between a Wagyu Sire and a second breed of cattle, often Angus, Holstein or Murray Grey. The processed Wagyu is scored with a marble score 7 to 9. This line is also available as Halal Version.

Sulguni and Inguli

2012-05-12T20:01:56Z

Sulguni is without a doubt the most popular cheese in Georgia, and is enjoyed in many of its neighbouring countries all around Eastern Europe. It is a stretched curd cheese which has been produced in Georgia for centuries, and comes in many different varieties, from fresh and mild to aged, dried and smoked, and often quite salty. As different as they all may be, what they all have in common is that layered texture which makes it melt beautifully and gives it that nice stretchiness of a mozzarella-style cheese.

At the moment, we only make two variations of sulguni - semi-hard sulguni and smoked sulguni. The first is very aptly named as is not quite a soft cheese and not quite a hard cheese, though both are essentially the same cheese, the latter simply being a smoked version. The semi-hard sulguni has a mild, fresh flavour and a salty, buttery tanginess to it. Its melting quality makes it a great ingredient to use in cooking in dishes like pizza, pasta/potato bakes, lasagna, omelettes, toasties, quesadillas and basically anything you can think of that requires a nice stretchy cheese. The smoked sulguni is much the same, though the smoking process gives it a creamier texture. The smoking process is, by the way, all natural, done in our own little smokehouse using manuka chips, so it has an authentic, rustic smoky flavour and aroma. It melts just the same and goes wonderfully in more robust dishes such as meat pies and burgers, and can give a lot of flavour to a basic dish like polenta. Of course you can use both any way you like - people always ask us if there is any particular way to use it, and we always say it’s entirely up to you!
Both our sulgunis were awarded silver medals at the Cuisine Champions of Cheese awards, the semi-hard in 2010 and the smoked in 2011.

Inguli is unlike anything you have tried before! It is an entirely original fresh cheese developed by Marina Kandelaki, chief cheesemaker and resident mad scientist at Colchis Ltd, and named after her aunt Inga (as her Georgian nickname is Inguli).

It is made from cow’s milk and has a strong, very salty flavour, inspired by the brined cheeses popular all around Eastern Europe. What makes it so unique, however, is that it is made with kefir grains, which come from the Caucasus Mountains to the north of Georgia, and have been used for centuries to make a beverage which is now becoming more and more popular due to its probiotic qualities. For us, using these grains give inguli a complex, slightly yeasty flavour and an interesting lace-like appearance (as the curds puff up like dough when we make them, due to the yeast). Texture-wise it is a little similar to haloumi, so can be lightly fried but it will still eventually melt so you need to be careful, fry it on a low heat and it helps to breadcrumb it.
Our favourite way to eat it is simply with some nice toasted bread (Turkish bread or dark rye is the best!) and butter, but again there are no limits to what you can do with cheese! Try it in a salad in place of feta, grated over hot pasta, in a quiche or omelette, or anything else you can think of!
The inguli won a bronze medal at the 2009 Champions of Cheese Awards, which was a lovely surprise for such a strange cheese!

Asiago D'Allevo

2012-02-10T08:51:19Z

Produced from raw, skimmed cow’s milk, Asiago is named for the Asiago plateau in the mountains of Veneto in northern Italy.

According to its DOP (name protected) designation, production of Asiago can only take place within the officially recognized areas near the town of Asiago in the Provinces of Vicenza and Trento.

Asiago is available in two types: Asiago Pressato and Asiago d’Allevo. The Pressato version is made with milk sourced from the low lying areas. It is a semisoft cheese with fairly large, irregular shaped holes.

Asiago d’Allevo is produced from raw milk from the Pezzata Nera and Bruno Alpina cows that graze in the higher mountain pastures. Cheeses are either made in the small mountain dairies or in the larger facilites where the cheeses are collectively matured. In either case, the cooperative dairies ensure the quality of milk that goes into cheese production. It is generally acknowledged that the best milk for cheesemaking comes from the higher Alpine pastures during the summer months, when the cows are grazing on a large variety of grasses, herbs and flowers.

The raw milk is allowed to rest for 6-12 hours, and the cream that rises to the top is skimmed off. The milk is heated, rennet added, and coagulation takes place at 95°F, lasting between 25-30 minutes. The curd is cut and then reheated twice, first to a temperature of 104°F and then 116°F in order to expel more whey.

The curds are then scooped into the molds for pressing, during which time they receive their DOP stamp on the rind. After unmolding, wheels are either brined or dry salted before being moved to the maturing rooms for aging.

Asiago d’Allevo is produced in large, flat wheels weighing approximately 15 lbs. and is sold at varying ages.

The age of the cheese denotes its flavor profile. In younger “Mezzano”cheeses, aged for a minumum of three months, flavors are fresh, mild and lactic. The texture is supple, semisoft, and even throughout, with a pale straw-colored interior dotted with occasional small holes.

Cheeses matured for at least nine months are known as “Vecchio” or “Stravecchio” and have a much firmer, drier texture that can be used for grating. With age, flavors become more intense, spicy and piquant.

Mojama

2012-02-10T08:43:01Z

Garre dried salted tuna, Mojama, is salted yellow fin tuna. Only the best tuna is chosen, guaranteeing the unmistakable flavour of mojama. Yellow fin tuna contains huge amounts of protein, a source of energy, in addition to vitamin D, omega 3 and selenium, giving it unique properties and making it very beneficial for your health.

Arroz Sivaris

2011-04-19T00:36:28Z

Joselito Coleccion Premium

2010-12-04T22:32:54Z

TASTE THE WORLD’S MOST REMARKABLE HAM

Remarkable. It’s a word used so carelessly that it no longer conveys the meaning it should.

There is not a word that adequately describes Joselito Coleccion Premium, the ham that scored 9.75 out of 10 (a rating that means ‘the best food product of any kind’) by the world’s most renowned food authority and critic, Rafael Garcia Santos, in Spain’s gastronomic bible, Lo Mejor de la Gastronomie. You just have to taste it.

This year, you can.

Clayton Wright of Wright’s The Butchers (the same expert butcher who introduced the exquisite, ethically produced La Pateria de Sousa goose foie gras to Australia in September and was first to import Spanish jamons here) is bringing this year’s vintage Joselito ham to Australia for the first time. It will be launched in Sydney to celebrate Good Food month.

Most jamones ibericos mature for 2 years. This is a world first release for the 55 Joselito Coleccion Premium hams that have been maturing since 2004. Sydney will have to share the prize with food capitals London, Paris, Hong Kong and Madrid.

Clayton will receive his vintage Joselito hams in their distinctive Rafael Moneo designed boxes, three weeks before Harrods and anyone on mainland Europe do. So you may also. Several have already been pre‐sold for $5,000 each. The case is also a world first, a superb expression of the work of Spain’s Pritzker Prize awarded contemporary architect, Jose Rafael Moneo. The light studded interior
is stunning when lit.

So what makes the ham that Ferran Adrian claims is ‘his life’ remarkable?

Firstly, it is a jamon iberico de bellota, from the feted pure‐bred black‐hoofed iberico pig. Secondly, it is made from iberico pigs that fatten themselves during winter entirely in accordance with natural tendencies, on a diet of holm oak acorns for which they forage in the heavily wooded pasturelands called the dehesa in Spanish.

Thirdly, it is cured by expert Jamones Joselito ‐ an artisanal company in Guijuelo that is more than a century old ‐ under the watchful eye of fifth generation ham producer, Jose Gomez. Jose’s brother, Juan Luis Gomez, manages the farms. The cold, dry climate in Guijuelo, aided by its location 1,000m above sea level, provides optimal conditions for the perfect air‐dried ageing. At Joselito, salting,
curing and ageing are done the centuries old way. The only mechanised equipment is a button that opens and closes the windows in the drying room to regulate the temperature. Fourthly, and of course, most importantly, is the flavour of this deep purple ham with its melting striations of ivory coloured fat – aromatic, complex, sweetly meaty, nuttily redolent of acorns, minimally salted…unique.

"Bomba" rice from the "Delta del Ebro"

2010-10-07T23:07:48Z

Ingredients:
“Bomba” Rice
Natural smoke
No preservatives or artificial coloring

Preparation:
With a steel tray the rice is laid out and smoked for 2 hours at controlled
temperature and humidity.

Recommendations of use:
Avoid strong sauces in order to enjoy the product.
Store in a cool dry place.
Best used blended with Bomba in equal measures, or 1/3 smoked bomba: 2/3
bomba
Illa de Riu:
“Illa de Riu” rices are cultivated from our carefully selected seeds on the
“Illa de Riu” estate, meaning they are always homogenous. QUALITY AND
UNIFORMITY GUARANTEED. “Illa de Riu” rice offers a consistent quality
because it does not contain a single grain of other varieties and therefore
always has the same flavour, the same texture, the same appearance and
requires the same cooking time, characteristics welcomed by the most
demanding chefs. CONSISTENCY GUARANTEED.
ILLA DE RIU Carnaroli Rice 1KG
A variety of rice of Italy origin, known since 1961. With its large and
consistent grain, it is highly appreciated in haute cuisine, especially for
risotto. “Illa de Riu” Carnaroli rice, produced on the estate from selected
seeds, is an unblended variety which offers consistent characteristics when
it comes to cooking and flavour, benefiting both chef and consumer.

ILLA DE RIU Bomba Rice 1KG - 2KG - 5KG
A variety of rice cultivated since the last century. Highly appreciated for
its culinary quality. Growing to twice its length upon cooking, it does not
become glutinous and offers great consistency and excellent flavours. “Illa
de Riu” Bomba rice, produced from selected seeds, is an unblended variety
which offers consistent characteristics when it comes to cooking and
flavour, benefiting both chef and consumer.
ILLA DE RIU Bahía Rice 1KG - 5KG
Bahía rice has for the last 30 years been widely considered to be the best
of the more common varieties in our country. “Illa de Riu” Bahía rice,
produced on the estate from selected seeds, is an unblended variety which
offers consistent characteristics when it comes to cooking and flavour,
benefiting both chef and consumer.
The cycle normally begins at the end of April and ends with the mechanical
harvest in September. Much care is taken with this procedure in order to
ensure that no stray grains of a different variety are present, and thus
avoiding contamination, both in the production of seeds and in the rice
destined for consumers.

CULTIVATION
Our rice-growing origins lie in the production of our own rice seeds. Our
own expert (who holds a PhD in agricultural engineering and is a lecturer at
Lleida University) selects one hundred ears of rice, from which the best are
picked and one hundred more used to begin the next cycle. With these few
kilos, a small surface is sown to obtain a second generation. Then, to
continue increasing production, a third generation is created, and finally a
fourth, from which commercial rice is obtained. This process is identical
for all the varieties we select and is repeated each year. This is complex
and delicate work, but it ensures a purity of variety which is essential in
guaranteeing maximum quality.

It is dried and stored before it passes through the various stages of
production and then is distributed to the final consumer after packaging.

THE EBRO DELTA
” The Ebro delta is like a world in itself, individual, unique (…). The
villages, rich in resources, have a primitive development and are inhabited
by healthy-looking farmers (…) The impression is of finding oneself in a
strong, free land - the same sensation as finding oneself aboard a ship,
sailing” ( Josep Pla, Guide to Catalonia, 1971)

If we were looking for a place to discover impermanence, or a place where it
is difficult to establish the divide between land and water, or even between
fresh and salt water, that place would be a delta. The Ebro Delta is a
quasi-island of around 300 km2, in the shape of an arrowhead entering the
sea, where over the passage of time the Saltwort fields have been turned
into rice fields.

It is the area of Catalonia with the longest tradition of rice production,
motivated by the proximity of the river, the nature of the climate, its
salinity levels, and the height of the freatic layer. One of the Delta’s
rice varieties most appreciated by internationally-renowned chefs is the
‘Bomba’. The reasons for this are both many and of great significance. Its
composition and the way in which it reacts to cooking guarantee success in
any dish, under any circumstances.
ABOUT US
We are an agricultural firm currently run by the third generation of the
Trias family, dedicated to the production and commercialization of high
quality rice under the brand name ILLA DE RIU. We produce Certified Seed
rice and hold the Official Qualification of Seed Selectors.
We therefore obtain different varieties of rice from the first generation
for our own use and its commercialization. Among these we find the Bomba
seed, which we do not commercialize so as to increase the prestige of our
end product.
We also produce different varieties of commercial rice, destined for
industry. We harvest approximately 3,400 tonnes of rice from our “Illa de
Riu” estate (Ebro Delta) annually, of which 18% is Bomba.
Our sole aim in providing this information is to highlight the quality of
our product. In producing our own seed and growing it without the need for
third party involvement, we assure maximum quality and no mixing with other
varieties, resulting in consistent quality and uniformity of product.
All stages of production take place at our Montsià Cooperative facility,
which is equipped with modern installations that meet all health
regulations. In addition to the attractiveness of its presentation, our
packaging also features a double-sealed interior to ensure perfect
conservation.
It is for all these reasons that Bomba “Illa de Riu” rice is being
increasingly sought after by the best restaurants and specialist shops
inside and outside Spain.
We also offer, at a more accessible price but with the same rigorous quality
as Bomba, “Illa de Riu” Bahía rice (exclusively this variety), which is
ideal for anyone interested in improving their cooking and searching for
constant texture, flavour, cooking time, etc., something only possible with
a single variety of rice. .
Amongst our rice varieties we also find Carnaroli rice (an Italian variety
known for its excellent quality and suitability for risottos), which, like
the other varieties, we produce ourselves here on our estate under the brand
“Illa de Riu”.
OUR HISTORY
José del Romero (1873-1936), a Barcelona-born commanding officer in the
merchant navy, in 1917 acquired an immense estate on the River Ebro Delta,
property of the Marquisate of Tamarit, known as Illa del Pantà or Illa de
Riu (Marsh Island or River Island).
The salinity of the land on the estate would only allow only for rice
cultivation, and with the help of residents from nearby villages, the
grounds were converted into paddy fields, which were then rented to
smallholders who paid with a proportion of their harvest.
Upon José del Romero’s death, his wife, Montserrat de Sentmenat, who would
eventually become known as “The Commandress”, took charge of the estate.
Roberto Trías, the husband of Pilar, one of Montserrat’s daughters, took
charge of half of the property and spent over 40 years creating irrigation
canals and paths between paddy fields. His son, Juan Trías del Romero, the
youngest of nine siblings, is currently in charge of the company SAT el
Pantar, which operates the Illa de Riu estate.
The tradition of the family was to sell all the rice to wholesalers, except
for a small part reserved for the family. But in 1995, a large unsold order
convinced the company to commercialize under its own brand, Illa de Riu.
Years later, the Bomba variety established itself and now represents 18% of
the estate’s total production.

BOTTARGA aka KARASUMI

2010-07-24T20:20:22Z

Featured product is a new blog, dedicated to spreading knowledge about food that otherwise, would likely go unnoticed. To start off with, we will be talking about bottarga or karasumi.

Mullet roe - also made from Tuna

Originating in countries surrounding the Mediterranean. Using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light. Waxing also prevents contact with foreign matter. For the novice, Bottarga appears quite unique, odorless, and may look like a flat waxed sausage. But once the wax is removed, your taste buds will discover one of the most flavorful marine products. Colors naturally vary from golden yellow to darker shades of reddish brown.

One of the finest producers in the world is located in Brisbane which gives Australia a unique opportunity to discover Bottarga at its best and at reasonable “local price”. Bottarga is called Avgotaharos in Greece, Karasumi in Japan and Boutargue or Poutargue in France. Bottarga is generally eaten as an appetizer. Slice Bottarga thin, then squeeze lightly to remove the wax.

Serve Bottarga with a touch of olive oil and lime, accompanied by crackers and green olives. Suggested spirits include: Arak, Pernaud, Vodka, or fig liquor. Japanese accompany Karasumi with Sake.

Featured Product