PlusEASY - Gilmours

Winter 2015
MAGAZINE
CHEERS
TO
!
r
e
t
n
Wi
Hearty Fare &
Sticky Puds
Plus EASY
BEEF & ALE PIE
RECIPE INSIDE!
(B)limey!
Zesting it up with
Winter Citrus
DESIGN SMARTS from Melbourne
BRILLIANT BEEF with Greenlea
SCOTCH THE RUMOURS! Whisky
Welcome to storeroom
Welcome to the winter issue of Storeroom and, hey, welcome to winter.
Far from being doom, gloom, parking in the rain and one-stew-fits-all types
of meals, there is heaps on offer at this time of year. Maybe you just have
to look a bit harder of inspiration, for exciting, seasonal produce and
smart ways of using it. That’s why we’re here, to give you ideas, and great
products you can use to exercise those wintry imaginations. Enjoy!
A Regular
Limey
1045821
Fresh
Limes
5kg
From the
Gilmours team
Some products not available at all stores, for more
information contact your local Gilmours representative.
Smaller, more fragrant and, let’s face it, sexier than lemons,
the lime oft gets overlooked in the kitchen. Partly that’s cost.
But during winter limes are more than affordable, so put
their easy versatility to good use.
IN THE KITCHEN ~ Soups, stews, marinades, rubs, they all benefit from the
tasty tartness of lovely little limes. That’s before you make your own marmalade, use
them as an extra cool factor in sorbets or throw them in the blender with other fruit
for a morning kick-start. Or, hey, simply, use as garnish for mineral or soda water.
Limes are, of course, a dream with hotter foods, their citrus bite the perfect
complement to heat and spice. Drizzle over fish balls, blend with chilli sauce to give
it a cooler bite or add to fish sauce for an extra slice of flavour. Serve as a chunky
wedge garnish for dumplings, chilli prawns and other Asian bar snacks. And if you
want to surf the Mexican wave, and you know you do, add to salsas or guacamole.
On your mains menu, drizzle into dressings, use it to marinate fish: it’s a killer for
ceviche. As for desserts, key lime pie anybody?
IN THE BAR ~ Yes, indeed, down the throat of a Corona or Dos Equis a lime
shows you care for those cerveza imbibers, but think beyond a Mexican’s neck, here.
Yep, a Margarita wouldn’t exist without the glass dipped in a little lime juice, and a
mojito or caipirinha just demands them. And if you’re keen to encourage the old
lick-sip-suck of fine tequila, well, you don’t want them biting on an orange now, do you?
asian inspired
1046167 Jimmy Sate Sauce 330g
1022353 Gilmours Crushed Garlic In Oil 1kg
1323704 Aroy D Sriracha Chilli Sauce 430ml
1337634 CRK Pork Cabbage Dumpling 600g
1337644 QQ Cuttle Fish Ball 1kg
1337647 QQ Fish En Chilli Paste Ball 1kg
1337648 QQ Crab Meat Squid Roll 1kg
1031229 Gilmours Chopped Peanuts 3kg
1046232 Amoy Soy Light Gold Label 500ml
Order fast online at www.gilmours.co.nz
1045094 Gilmours Crushed Ginger 1kg
1337803 Osha Crispy Prawn Chilli 160g
1337633 CRK Pork Chive Dumpling 600g
1337643 QQ Premium Fish Ball 1kg
1337646 QQ Lobster Ball 1kg
1337653 Figo Fried Fish Ball 1kg
1046205 Squid Fish Sauce Drum 4500ml
1047074 Chang Palm Sugar 8 Pieces 454g
1046275 Kong Yen Rice Vinegar 600ml
You say Shiraz,
I say Syrah
So it’s the same grape and the same wine, people, it’s just that in Aussie, naming convention
has almost always opted for the Z whereas here (and around the world) we like the softer,
and more French-aligned, Syrah. What’s so attractive about the grape that calls the
Northern Rhône home is how differently it performs depending where it’s planted.
The Aussie style tends to be high alcohol, full on fruit and chocolate characters,
requiring, often, a knife and fork to dissect the thick and intense palate. The French
do that gamey, earthy, slightly mysterious thing brilliantly. In New Zealand, it’s only
really in the last decade or so that we’ve had a good crack at this great grape,
realising that the heat of a Hawke’s Bay summer is one of the few that will ripen
these thick-skinned brutes. To perfection. The New Zealand style tends to veer
towards French elegance, paired with the sort of concentrated power you’d expect
from the Australians. Pair any of these great syrah expressions with lamb shanks,
sirloin with mushrooms – the natural spice of the grape cuts through creamy sauce
and gravies just perfectly. And serve some of these offerings by the glass: as a soft,
big-hearted, warming red, they’re as appealing as a stuffed couch on a cold night.
big reds
1180314Barossa Valley Estate Shiraz 750ml
1002673 Mills Reef Elspeth Syrah 750ml
1033309 Boundary V/Yards Lake Road Syrah 750ml
1037803 Ti Point Syrah 750ml
1042968 Villa Maria Reserve Syrah 750ml
1042290 Sacred Hill Halo Syrah 750ml
1045768 Church Road Mcdonald Syrah 750ml
Earn great rewards at Gilmours
Al Brown’s
Hearty Beef Pies
Hearty
Winter
Fare
dark ales
The great thing about slow cooking
is that it’s the style of food your
customers demand at this time of
year, while the recipes that work
best demand the cheaper cuts. Win,
as they say, win. But there’s more
than just shanks to think about.
S
oul food, slow food, comfort food, what’s “hearty” really? Food that warms
you from the inside out, we reckon, and so that encompasses everything
from slow-cooked stews and casseroles to curries, pies and soups.
Richness. Weight. Texture. Flavour. These are the results of making the most of
those slow-cooked cuts of meat. Over time they become full of concentrated
flavour while the meat turns tender. The key to slow-cooked perfection is
the inclusion of those substantial and magnificent winter vegetables: earthy
mushrooms, onions and potatoes that merge beautifully with the hero of the
dish to make a full and flavoursome final result. All bubbling away while you’re
off perfecting your lemon meringue pie recipe. Let the onions sweat it out, so
you don’t have to.
Or hero some of those beautiful winter vegetables. Bring beetroot to life
with a little crumbled feta, make a blue cheese potato mash, or puree carrots
and parsnips to a creamy singular wholeness. Try quick roasting kumara slices
and douse with vinegar and flaky sea salt, serve mandolinned potatoes with
a homemade tomato jam or chutney as a side, or simple bar snack while the
football’s on. Keep it fresh and wholesome, and you can’t go wrong this winter.
hearty winter cuts
1337031 Ovation Lamb Hindshanks 350-500g
1312858 Lamb Foreshanks Frozen 22-24kg
1336573 Rosemary & Mint Cooked Lamb Shanks 30 Pce Carton
1323681 Primary Select Lamb Shanks 6 Pack
1339957 Boneless Pork Shoulder Meat 15-18kg
1310742 Pork Carvery Leg Roast 5-6kg
1047703 Primary Select Lamb Neck Chops
1337854 Beef Topside 100VL Frozen Cap Off Carton 21-23kg
1045323 Greenlea Prime Steer Topsides
1045322 Greenlea Prime Steer Bolar (Blade)
1336625 Greenlea Prime Steer Tri Tips
Vegies
1045730 Brown Onions 10kg
1153497 Pumpkin
1045724 Agria Potatoes 10kg
1045844 White Button Mushrooms Market Mix 3kg
1045729 Red Kumara 10kg
Is there a better beer for
winter? Doubt it! And with
all the hop hipsters about
there are now heaps of
different dark ales for you to
toy with as the rains come
down. From a smoky Stoke
to a sturdy stout, or if you’re
game (!), try the Hawke’s Bay
Black Duck porter. It’s almost
a meal in itself!
1050223 Hawkes Bay Black Duck Porter 12 x 500ml
1323552 Yeastie Boys Pot Kettle Black 24 x 330ml
1004881 Speight’s 5 Malt Old Dark 12 x 330ml
1050684 Monteiths Brewers Porter 12 x 500ml
1045763 Stoke Bomber Smoky Ale 6 x 650ml
1310173 Stoke Recognition Porter 500ml
1045762 Stoke Bomber Stout 6 x 650ml
1005520 Monteiths Black 6 x 330ml
FOR THE SPICED BEEF MIX:
1.2kg blade steak (or similar)
fresh black pepper
½ cup cooking oil
6 cloves garlic (small dice)
1 tsp cinnamon (ground)
1 tsp cumin seeds (ground)
2 tbsp sesame seeds
2 x 330ml bottles 5 Malt Old Dark
2 tbsp tomato paste
¼ cup ground almonds
1 cup bitter sweet dark chocolate
3 cups kumara (small dice)
sea salt
¼ cup flour
3 cups onion (medium dice)
½ tsp black peppercorns (ground)
¼ tsp cloves (ground)
1 tsp fennel seeds (ground)
pinch chilli flakes
400g can whole peeled tomatoes (crushed)
1 cup beef stock
¼ cup raisins
2 tbsp brown sugar
1 cup peas
FOR THE PIES:
Flour
Spiced Beef Mix
800g puff or flaky pastry
2 egg whites (beaten)
Preparation:
SPICED BEEF PIE FILLING: Cut up the blade steak into ‘stew’ size pieces, season with
sea salt and fresh black pepper. Place a large cast iron casserole dish on high heat
with some of the cooking oil, and brown the beef in batches until caramelised and set
aside. Reduce heat and add the chopped onion and garlic. Sweat for ten minutes then
add all the spices and sesame seeds. Stir through, cook for another 5 minutes then
add the 5 Malt Old Dark, crushed tomatoes, tomato paste and beef stock. Add back
the caramelised beef, followed by the ground almonds, raisins, chocolate and brown
sugar and stir. Cook over a low heat, stirring occasionally until the beef is soft and
tender (about 2 hours). Once cooked, toss in the cubed kumara and peas and cook
for 5 minutes. Taste and season accordingly with salt and fresh black pepper before
removing from the heat. Cover and cool to room temp before refrigerating.
MAKING THE PIES: Dust a clean work surface with liberal amounts of flour. Roll out the
pastry to thickness of 2 to 3 millimetres. Find a plate or bowl with a diameter of approx
12cm, and cut out 12 circles. (It’s fine to heap together the off cuts and roll them out
again - use these ones as the bases.) Lay out 6 circles and place a heaped
pile of spiced beef mix on each – leaving about 1cm of pastry at the edge.
Liberally brush the pastry edges with egg white. Carefully place the
remaining 6 circles of pastry on top of the pie filing. Pinch six evenly spaced
crimps on the top pastry layer edges, then fold up the base layer and pinch
this layer together with the other crimps. Refrigerate the pies until ready
to cook. (You can, of course, just make one big pie by placing the cooked
beef mixture in a suitable deep pie tin and covering with pastry.) Preheat
your oven to 180ºC. Place the 6 pies on a greaseproof paper lined
baking tray. Spread them out so they have space to expand. Brush with
the egg whites and snip a couple of holes in the top of each pie. Place in
the centre of the oven and cook until golden and flaky. They should take
about 20 to 25 minutes. Check after 15 and turn the tray for even
cooking. Once cooked stand for 10 minutes before eating
SERVING SUGGESTIONS: Enjoy with a cold glass of Speight’s
5 Malt Old Dark or James Squire Nine Tales Amber Ale
SERVES 6 INDIVIDUAL PIES OR 1 LARGE PIE
www.madetomatch.co.nz
Order fast online at www.gilmours.co.nz
Earn great rewards at Gilmours
1. Chin Chin interior.
2. Chin Chin entrance.
3. Chin Chin chocka!
4. Kong BBQ interior.
5. Baby Pizza, bar.
1
5
4
“I FIRMLY BELIEVE THAT
THE RESTAURATEUR
MUST, IN MANY WAYS,
DRIVE THE DESIGN
ETHOS AND IDEAS”
Chris Lucas
2
3
O
H I L A RY
Mc N E V I N
Hilary McNevin is a
Melbourne-based freelance
food and wine writer. For 15
years she worked frontof-house in restaurants in
Australia and the UK before
studying writing and editing
at RMIT in Melbourne. Her
work appears in a range of
top publications and she is
the Australian contributor of
the book 1001 Restaurants
You Must Experience Before
You Die, and co-authored
the cookbook, The Atlantic
at Home, with chef Donovan
Cooke, published in
November 2014.
wning and operating a restaurant
is one thing, but what about before
the doors actually open, before prep
lists are scribbled, service systems are
implemented and lighting is played with
until it’s just right? Before the day-today operations, there’s the planning, the
building, the design. Here, we talk to two
very successful Melbourne restaurateurs
about how they have approached the
very individual designs of each of their
successful businesses.
CHRIS LUCAS, owner of the CBD juggernaut
CHIN CHIN, the popular pizza joint, BABY, and
Korean barbecue, KONG both in inner-city
Richmond is also behind the upcoming
HAWKER HALL in Windsor. Chris has garnered
a reputation for quirky, idiosyncratic interiors that
are comfortable, fun and striking in equal measure,
but for Lucas, the building always comes first.
“Chin Chin was an extraordinary building with a
120-year heritage right in the heart of Flinders
Lane. It had huge ceiling height and a series
of massive windows creating amazing natural
light. It was an urban space which captured the
laneway culture of Melbourne perfectly.”
Chris employed design studio Projects of
Imagination who created a high-energy,
masculine space with fluorescent signage,
industrial edges and a great sense of fun.
Baby is the opposite, with a more subdued
colour scheme, with neutral canvases and plenty
of pale wood, “I wanted Baby to be anything
other than a traditional, clichéd Italian-style
trattoria,” he says, “I wanted a fresh young design
that included some Mediterranean elements, but
allowing the food to be the hero.”
With the Hawker Hall, he again fell for the building
first. “It was much the same [as Chin Chin], a
historic beautiful building with soaring ceilings
and an almost clean canvas which hadn’t been
touched in nearly 80 years.” Chris is already
executing another trailblazing concept with the
design by Collingwood-based studio Eades &
Bergman. But why the change in designers?
“I just wanted to work with another group.
However, I do see myself very much as the driver
and responsible for the design vision. I don’t
abdicate in any way any element of the design
process. Many designers don’t work this way so
for me, it’s a process of selection based on the
interior designers being comfortable with my
ethos. I firmly believe that the restaurateur must,
in many ways, drive the design ethos and ideas.”
DAVID MACKINTOSH who co-founded
MOVIDA, now co-owns and operates
CBD restaurants ROSA’S KITCHEN,
ROSA’S CANTEEN and PEI MODERN
as well as LEE HO FOOK in
Collingwood. The latter is moving to
a new site, also in the city. David takes
a similar but more collaborative
approach to that of Chris Lucas.
Mackintosh, who grew up in Auckland
and came to Melbourne in the late
90’s, sets up “table discussions very
early in the piece,” for his restaurants.
He and business partner Peter
Bartholomew find an operator who
they believe in – Rosa Mitchell of
Rosa’s, or chef Victor Liong of Lee Ho
Fook – and allow them to create
and develop their business while
supporting the concept and structural
design in the lead-up to opening.
“The idea has to resonate with us,
it has to be something we think will
work and then we take it from there,”
he says.
Rosa’s Kitchen in the city serves
earthy Sicilian food and the space
reflects that. With raw woods and
concrete and softer, homey touches,
it has a strong sense of family and
comfort, whereas Rosa’s Kitchen
in the law district, has a more
sophisticated, broad Italian menu
and a more corporate feel within its
space. David has also started on the
build of the new Lee Ho Fook on
Duckboard Place in the city.
“It takes about 12 months to get a
concept and design right,” he says
and with Liong’s modern Chinese
cuisine, they are using “lots of
timber, concrete and brass, to give
the space a textured, bold feel.”
Both these operators take different
views and approaches but it’s clear
that before any building starts,
both have a clear vision of what
their new venue will be, how it will
work and how it will stand out in
the highly competitive market of
Melbourne. These operators know
how to express individuality through
design. As Chris Lucas puts it, “In a
world of ‘me too’s’ I feel that unique
individual design, driven by passion
and a genuine understanding of the
building form, will create an original
interior that will stand out, and
ultimately stand the test of time.”
W H E R E TO F I N D
CHIN CHIN
125 Flinders Lane, Melbourne | +61 3 8663 2000
WEB www.chinchinrestaurant.com.au
BABY PIZZA
631-633 Church St, Richmond | +61 3 9421 4599
WEB www.babypizza.com.au
KONG BBQ
599 Church St, Richmond | +61 3 9427 1307
WEB www.kongbbq.com.au
ROSA’S KITCHEN
22 Punch Lane, Melbourne | +61 3 9662 2883
WEB www.rosas-kitchen.com
PEI MODERN
Collins Lane, 45 Collins St (Sofitel Forecourt)
+61 3 9654 8545
WEB www.peimodern.com.au
LEE HO FOOK
92 Smith St, Collingwood | +61 3 9077 6261
WEB www.leehofook.com.au
Earn great rewards at Gilmours
Sticky
Puddings
The prevailing mentality at this time
of year is that it’s OK to indulge in a
decadent dessert because, well, we’re all
suffering the rigours of winter and a little
lack of restraint is excusable.
s
What’ ?
the diuffsel topping
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A CRISP y with oats
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usuall
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ing
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w
utter,
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AC
sugar
flour &
Scotch the
Rumours
…and don’t forget the fine Irish whiskies available, either. While malt
enthusiasts will enjoy their dearest dram year round, winter certainly brings
a spike in whisky consumption. As the Scouts would say, “be prepared…”.
MUSTN’T CRUMBLE ~ Berries, apples and peaches
contain a lot of natural moisture and sugars so they’re
ideal for making primo crumbles. And with the array of
frozen fruit available, you can complement the tried and
true apple variant (although it never fails, to be fair). There
are heaps of berry options, on their own or in a fruity little
combination, that will tempt the most tired tastebuds.
And, of course, rhubarb is in season, too.…
Whatever you opt for, as long as it’s piping hot and
accompanied by a drizzling sauce, you’ll hit the right spot.
Steamed puddings are brilliant this time of year, and
poached fruit with a simple scoop of ice cream hit the
mark superbly. Or get those leftover bananas under the
grill, then caramelise them in a pan with rum, cinnamon/
nutmeg and brown sugar and, if you want a seventies
throwback, and don’t we all, set them alight at the table.
Next thing we’ll be talking Crêpe Suzette…
pie time!
1332716 Tatua Whipping Cream Bag n’ Box UHT 2x5L
1036181 Gilmours Sliced Apple Pouch 3kg
1036182 Gilmours Diced Apple Pouch 3kg
1010063 Gilmours Raspberries 1kg
1010065 Gilmours Mixed Berries 1kg
1010066 Gilmours Boysenberries 1kg
1031070 Gilmours Feather Flake Pastry Roll 5kg
1031071 Gilmours Butter Crust Pastry Roll 5kg
1029060 Gilmours Icing Sugar 12.5kg
Barkers:
Fruit For Yoghurt
These are cool: 1kg spouted pouches containing
legendary Barkers’ brand innovative fruit-with-seeds
yoghurt preparations. The flavour mixtures contain
the absolute ‘now’ food products like chia and quinoa,
thread through fruit for a tasty and textural experience
like no other. Slip into breakfast smoothies, stir through or
layer with yoghurt or for desserts, mix through cheesecakes, or mix into
pancake and waffle batter. Versatile, simple, and deliciously effective.
1338812 Banana Maple & Linseed 1kg
1338811 Apricot Honey Aramath Sunflower 1kg
1338810 Blueberry Cranberry & Chia 1kg 1338813 Strawberry Pomegranate & Quinoa 1kg
Order fast online at www.gilmours.co.nz
Joh
Walkennie
r Blue
It’s grea
t to be
But which is which and what are they like?! If your whisky fan is after a peaty,
intense, iodine-soaked experience, then malts from Islay such as ARDBERG or
LAPHROAIG are perfect. These two will put a fire in your belly, and so will TALISKER
with its salty, smoky freshness. If your customer is a bit new to all this, something
less intimidating, such as DIMPLE or the blended MONKEY SHOULDER may just be
the drop. And if you’re going to add a little soda or gingerale, these less powerful
styles mix beautifully. Also on the less bombastic side is Irish whiskey, distinctive
for using the ‘e’ and for delivering finer, more refined taste sensations than its Scots
cousins. TULLAMORE and JAMESON are huge, world-renowned brands, and with the
resurgence of Irish Coffee as a happening little night cap, it pays to have a good
Irish whiskey on hand. So make sure you’ve got a healthy range of whiskies this
winter, and encourage customers to have a wee dram of the most warming,
life sustaining elixirs on offer from those chilly northern climes.
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from our whisky range...
1005123 Laphroaig 10 Year Old Malt 700ml
1045487 Monkey Shoulder Whisky Triple Malt 700ml
1004408 Tullamore Dew Whiskey 1L
1003127 Johnnie Walker Whisky Blue 700ml
1004201 Talisker Whisky Malt 700ml
1006920 Dimple Whisky 15 Year Old 700ml
1036448 Ardbeg Whisky 10 Year Old Single Malt 700ml
1031811 Jameson Whiskey 18y Year Old 700ml
Earn great Earn
rewards
atrewards
Gilmours
great
at Gilmours
SEASONAL
STOREROOM
Looking forward to that!
1
cks
Our pi ng
i
for din ver
o
trends few
t
the nex hs.
mont
The Melbourne Food and Wine Festival was
held on February 27th to March 15th. The
2
Artisan Bakery and Bar – the hub during the
Festival’s duration – was home to regularly
changing artisan bakers from around the
world, selling their signature dishes. Here are
3
some of the stats on what was served, cooked
1 Clevedon Coast 1320438 Standard Oysters
4
5
Half Shell 5 Dozen
1320451 Premium Oysters
Half Shell 5 Dozen
2 Gilmours Ground
Almonds 3kg 1031146
3 Kapiti Kikorangi
Triple Cream Blue
Cheese 1018480
4 Prep Kitchen Basil Pesto 1kg 1049171
5 Beehive Streaky
Bacon 1kg 1011466
6 Metelliana
1035763 Cannellini Beams 2.6kg
1035758 Chick Peas 2.6kg
7 Foundation Stock 1032371 Chicken Stock 5L
6
SPICE
REPUBLIC
We’re excited about being able to offer this very smart range
of spices from the appropriately named Spice Republic. Running
the gamut of flavourings you need right now to make your
great food sing, Spice Republic have covered off the traditional
flavours of Mexican, Asian and European cooking in one fell
swoop. Authentic and affordable these are the must-have pantry
item that will bring your culinary creations to life this winter.
1338194 Chilli Lime Infused Salt 1kg
1338423 Rosemary/Thyme Infused Salt 1kg
1338422 Roast Garlic Infused Salt 1kg
1338424 Smoked Chilli Infused Salt 1kg
Order fast online at www.gilmours.co.nz
CEREAL
KILLERS
Of all the pop-up restaurants we’ve
spotted popping up lately, one of the
and enjoyed!
FESTIVAL ARTISAN BAKERY & BAR
WORLD’S LONGEST LUNCH
8,500
1,604
Coffees & teas served
People dined at 530m table
Loops, Frosties, Pop Tarts, they’ve got
Tasting boards served
2,500
7 hours
the lot. The cool bit? The add-ons.
3,000
450kg
more curious was Cereal Anytime in
Melbourne that we saw. Its offering:
cereal. And nothing else. All Bran, Fruit
Fresh blueberries and raspberries,
protein balls, premium honeys, organic
yoghurt and more milks than you could
shake a cattle prod at. And if you
think this is gimmicky: accredited
dieticians on site will walk you through
what you eat and help you make
improvements. $4 for cereal
(including milk.) Smart, eh?
Loaves of bread baked & served
4,694
To set up the table
Beef served + 80kg salmon
4,694
Sweet treats baked in-house
Sweet treats baked in-house
60+
350 hours
Food personalities
Preparation by food staff
1032372 Beef Stock 5L
Meet your Matcha!
Health-conscious caffeine addicts the world over have found
a new fix to either augment or replace the old one: and it
is, literally, green. Matcha tea “increases mental focus”,
apparently, its naturally derived energy boost proving
a winner for body and mind, swear the converts.
Dispensed from cool little tea houses in Manhattan and
London, and now found in Auckland outlets, it’s also
made it onto the menu, with matcha waffles, matcha
tea cake, and matcha green tea ice cream proving a
yummo way to ingest the cute green powder…
1338196 Mexican Rub 850g
1338328 Moroccan Rub 850g
1338195 Italian Rub 500g
Earn great rewards at Gilmours
Greenlea:
Great NZ Beef
Gilmour’s are now stocking the
finest selection of NZ beef: Greenlea
Premier Meats.
Situated in the heart of the Waikato farming region and established
in 1993, Greenlea Premier Meats has developed an international
reputation for superb quality meat, innovative processes and
excellent service. 52 weeks a year Greenlea produce consistent,
high quality prime beef table cuts from 100% grass-fed cattle.
Having developed key export markets they are now making their
prime product available locally, exclusively through Gilmours.
GREENLEA:
• 100% grass-fed cattle
• Fine texture, high protein, nutrient dense, lean beef
• Ultra -modern slaughter, processing and freezing technology
• Guaranteed fixed quarterly price
• Guaranteed Gilmours EDLP
• Extensive range of chilled and frozen cuts available
Through relationships built over two decades Greenlea are able
to procure top quality livestock from New Zealand’s finest farms.
It is through Glimours’ exclusive relationship with Greenlea that
we are able to offer their prime beef cuts at an ongoing Everyday
Low Price, with fixed quarterly pricing and guaranteed
supply. All enabling you to consistently offer the best
quality meat on your menu, whatever the season.
Fresh greenlea
prime steer Beef
1045328 Eye Fillet 1.8-2.5kg
1045326 Sirloin 3kg+
1045327 Scotch Fillet 4.5-5kg
1045324 Rump Steak
1045323 Topsides 20-22kg
1045322 Bolar (Blade) 20-22kg
1337875 Chucks VP 20-22kg
1045329 Silverside (Flats) 20-22kg
1336625 Tri Tips 20-22kg
Visit our website
gilmours.co.nz
CUSTOMER SERVICE CENTRE
Telephone 09 621 0820
Freephone 0800 270 414
Facsimile 09 621 0367
Freefax 0800 270 515
Email orders@gilmours.co.nz
HAMILTON ~ Ph 07 849 4945
13 Simsey Place
Monday: 8am-8pm
Tuesday to Friday: 8am-6pm
Saturday: 8am-4pm
HENDERSON ~ Ph 09 837 3683
133 Central Park Drive
Monday: 8am-8pm
Tuesday to Friday: 8am-6pm
Saturday: 8am-4pm
MANUKAU ~ Ph 09 262 2122
77 Cavendish Drive
Monday: 8am-8pm
Tuesday to Friday: 8am-6pm
Saturday: 8am-5pm
Sunday: 9am-2pm
NTH SHORE ~ Ph 09 479 5435
37 Constellation Drive
Monday: 8am-8pm
Tuesday to Saturday: 8am-6pm
Thursdays 8am-8pm
Sunday: 8am-4pm
MT ROSKILL ~ Ph 09 621 1290
103-105 May Road
Monday: 8am-8pm
Tuesday to Saturday: 8am-6pm
Sunday: 8am-2pm
PANMURE ~ Ph 09 570 2946
153 Pilkington Road
Monday: 8am-8pm
Tuesday to Friday: 8am-6pm
Saturday: 8am-4pm
ROTORUA ~ Ph 07 345 3013
316 Te Ngae Road
Monday: 8am-7pm
Tuesday to Friday: 8am-6pm
Saturday: 8am-4pm
TAURANGA ~ Ph 07 578 9184
1150 Cameron Road
Monday: 8am-7pm
Tuesday to Friday: 8am-6pm
Saturday: 8am-4pm