Welcome to the Eleventh Edition of the Hakubaku Newsletter
Hello to all of our registered members.
Autumn has arrived and I'm loving it. The days are warm and the nights are cool and the colours of the leaves on the trees (and off) cover the whole colour spectrum.
Our Summer 2010 Seasonal Recipe competition has been decided and a hard task it was too. See below for the delicious details. Autumn may have begun but the warm weather means our Summer dishes are still welcome. We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.
I have chosen Broccoli as our vegetable focus for this newsletter. I do believe that is is an aquired taste. As a child broccoli did not make my favourite food list, let alone place in the top ten, but I have certainly developed a taste for it, particularly the stems which are the best bit. More on that below.
Our Summer Seasonal Recipe Competition
Thank you to all who sent in entries. The variety was wonderful and all very tempting.
Our winner is Kengo Ohara of Western Australia.
Kengo's recipe is our featured recipe for this month especially for our newsletter subscribers and will later be available for all on our website.
Our recipe competition continues on a seasonal basis and so we welcome more entries.
Start thinking of the great autumn vegies available and let us know how best you like to eat them with Hakubaku Organic noodles.
Go to www.hakubaku.com for all terms and conditions.
Our Summer Merit Prizes go out to the following: Saskia Erickson of VIC, Leigh-Anne Jeong of TAS, and to three others all from NSW. We would like to thank all who have taken part in the Summer competition.
Hakubaku Somen Sea Food Salad with Summer Vegetables
Broccoli forms a head of tightly compact flowers made of green buds with a bluish tinge. A thick fleshy stalk that is very edible, broccoli has a sweet fresh flavour that must not be overcooked. Part of the Brassica family, broccoli is related to cabbage and cauliflower, and you will be able to guess that broccolini is similarly related.
Broccoli can be added raw to a salad or a crudite platter, but can be steamed, boiled and stirfried.
Broccoli does need to be well washed before use as dirt can become trapped amongst the tight leaves. It is suggested that you sit the broccoli florets in a bowl of water for a few minutes to let the water flush out the dirt. .
Broccoli can be found year-round in your supermarket but as it is basically a cool climate crop, it's best season is the autumn and winter periods. Check out your local farmers market for the pick of the crop.
I worked with Akira at the February Ballarat Lakeside Farmers Market and a great morning it was. Tanya and Akira similarly had a good day at the March Talbot Market so if you ever get along to one of these markets, be sure to come up and say Hello.
As always, the regular markets are an enjoyable outing with plenty to see and buy. Other upcoming markets include:
Japan Festival - Box Hill
The 11th Japan Festival will be held by the Japan Club of Victoria on Sunday, May 16 2010 at the Box Hill Town Hall and Hakubaku will be taking part.
This is a very exciting event for all things Japanese (particularly fine organic dried noodles) and a great day out. There will be many foods to try, activities for the kids, displays of martial arts and dance and many more things that will give you greater insite into the Japanese culture.
There is a $3 entry fee and for further details go to http://www.jcv.org.au/japanfestival/
The address is 1022 Whitehorse Road, BOX HILL VIC 3128. Tel: (03) 9379 8421
This would usually go under our Upcoming Events section, but it is such a big event that it deserved its own spot. Be sure to stop and say hello to the Hakubaku Staff manning the stall on the day.
That's all from us for now. We look forward to hearing your thoughts and opinions on our products and our newsletter.
Please forward this email on to all friends and family who may be interested in Hakubaku noodles. They may have great recipes that we haven't heard of yet.
If you would like to receive your own copy of the Hakubaku newsletter, please go to www.hakubaku.com and sign up. You also will get to access lots of great noodle recipes.
We look forward to seeing what you have created in your kitchens for our Seasonal recipe competition. Don't forget to include Autumn seasonal produce in your recipes.
From Jenny and the Hakubaku Team