Unique

Confit is a term taken from the French verb confire, which means to preserve. The cooking of, and preserving of, foods under fat produces meats so tender one needs only a fork to slice. The flavour and texture improve with time. The confit technique today is used as a convenient way of cooking duck legs. All that is left to prepare is the salad or perhaps a warm dish of roasted veg. The pre-cooked duck legs warm in the oven and present as a restaurant quality meal in minutes.

Tony Capps is the creator of “Le Gourmand” Free-Range Duck Confit & Jus, he has received several awards as the chef and owner of Eschalot Restaurant in Berrima, near Bowral, NSW: Winner of Best Regional Restaurant 2004, Sydney Morning Herald Good Food Guide 2007 and 2008 – One Chefs Hat, Tony Capps duck confit and jus appeared in The Gourmet Traveller magazine in 2007. Duck Confit was the signature dish at Eschalot Restaurant, and now Tony Capps is producing it for retail consumption.

Tony Capps uses Meredith ducks, which are a cross breed Aylesbury / Pekin, are free-range and reared by hand ‘til 8 weeks old. The farm sits at the gateway to the southern highlands of NSW in a small town called Thirlmere. The Highlands sit on an escarpment overlooking the south coast in a temperate climate, meaning a greater difference between day and night temperatures than coastal or maritime climates.

The farmer is John Meredith and his ducks are in the Sydney Morning Herald Good Living Food Hall of Fame. Most butchers and chefs know his reputation and the quality of his product.

The ingredients used in “Le Gourmand” duck confit are; duck Maryland, pure duck fat, Victorian rock salt, garlic, lemon thyme, star anise, black pepper and bay leaves. The ducks are placed on salt for 3 hours then washed off, patted dry and then cooked at 80°C slowly, in pure rendered duck fat.

Tony Capps has spared no expense or time creating this reputable confit and jus, and when you devour this luxurious dish you will taste the quality of Tony’s work.

Suggested Cooking Instructions

• Pre-heat oven to 200°C
• Remove duck from fat & use the duck fat and star anise to roast garlic, potatoes or parsnips. Place veg in oven approx 25mins before duck.
• Add duck to 200ml of simmering water for approximately 10secs to remove excess fat, discard of the water and fat residue.
• Place the duck in an oven proof pan/tray skin side up and add the 250ml jus with a little extra water (approx 30ml) back into the hot pan.
• Place the pan/tray with the duck in the oven for 20-25min, basting with jus after 10min.
• Remove duck from oven, serve with roast veg, steamed greens and jus.
• Reserve strained fat for re-use.

Available in Twin Leg Packs approx 500g, 200ml matching Jus.

Minimum purchase 1 pack and 1 jus

Alaskan Red King Crab in the largest member of the spider crab family, it can weigh as much as 9kgs a crab. The Alaskan red king crab is now being exported around the world for its wonderful flavour and texture, to some of the finest restaurants.

The Red King crab is one of the worlds largest crabs with a fantastic meat to shell ratio therefore giving the user a outstanding 50-55% meat to shell return, this product is used in large quantities in kitchens of many restaurants due to maximum yield and effortless preparation, as the meat is so easily obtained from the shell.

The meat is cooked at sea, left to sit on large racks for the water to drain for a few minutes then boxed in 9-10kg boxes before being blast frozen at Sea to minus 50°C. This crab can be enjoyed by either gently thawing until reaching the desired temperature or immersed into boiling water for 4-5 minutes, making the meat seem as though it has been freshly caught and cooked.

Alaskan Red King Crab is a seafood delicacy that is most often enjoyed very simply – straight from the shell.  It is sold as frozen cooked legs in 9-10kg boxes, which can be removed in lots of 5 legs attached to a knuckle making for easy use in kitchens. The rich crab meat is very versatile and can be used in an extensive range of recipes from salads to omelettes, even though their amazing taste is enjoyed with minimal preparation.

Available in 9-10kg boxes (minimum order - 1 box)

Waimea Trading supplies many of fine restaurants with sensational Iranian saffron. Saffron is the stigma from the Crocus Sativus which is handpicked making it the most costly spice in the world because of its labour intensive picking process. Iran currently grows and exports 90% of the world’s saffron. With its luxurious flavour, tantalizing aroma and superb colour, it makes a statement.

We have a consistent supply of Iranian saffron which is of excellent quality, yield, grade and price. Our saffron has little to no gold threads meaning it was picked at its optimum stage of maturity.

Available all year round
Minimum purchase 15g tin

Salt is one product most of us take for granted, even though it is one of the few things we actually need constantly to maintain our health. In ancient times it was one of the most important goods, used as currency, medicine and obviously in cooking and preserving. The Romans regarded it so highly that they even made a massive road, the longest in its time just to transport it from sea to city.

Though salt is an everyday staple in our diet today, Black Mediterranean Sea Salt, is still seen as a luxury. This salt is unlike any other salt in the world. It is quick to dissolve is sensationally black in colour. It is initially white and then activated with charcoal from volcanic areas, it turns black; this volcanic charcoal also has health benefits such as becoming a natural detoxifier.

This fantastic and luxurious Mediterranean black Cyprus volcanic sea salt, is unlike any other salt in the world, it not only tastes sensational but is visually pleasing, a beautiful garnish to any dish especially seafood. The crystals range in size up to the size of a ten cent piece. This salt can be used on meats, in subtle dishes such as salads or used beautifully to garnish anything requiring salt even a shot of tequila gold with black sea salt and a lemon wedge.

Available in 1.5kg and 10kg buckets.