TRY JAPANESE SCALLOPS IN SAKE FROM TANGELO FINE FOODS by lindahy

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TRY JAPANESE SCALLOPS IN SAKE FROM TANGELO FINE FOODS

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									MEDIA RELEASE                                                                                 SEPTEMBER 2008


   TRY JAPANESE SCALLOPS IN SAKE FROM TANGELO FINE FOODS
Scallops have been a classically elegant repast long before Botticelli painted his Venus emerging from the sea
on an empty scallop shell. Their delicately sweet flavour and fine, plump texture have made them a favourite
morsel for thousands of years.

Now, thanks to certain celebrity chefs and Hollywood stars, scallops are again in flavour this spring with
discerning diners. Everyone’s favourite foul-mouthed chef, Gordon Ramsay, started the scallop stampede when
he chose them as the perfect dinner party entree and cooked them live on British television earlier this year. And
Jamie Oliver dubbed the molluscs “one of the finest foods the sea produces” in his latest cookbook.

It’s no surprise to talk show queen Oprah Winfrey, who’s been visiting the same New York restaurant religiously
for 12 years just to get her scallop fix. Welsh beauty Catherine Zeta Jones has publicly declared them her
favourite food and Harrison Ford regularly demands them from his chef son Ben. Then there’s the ever-stylish
Eva Longoria, who served up scallops t o her celebrity pals at the opening of her LA eatery Beso earlier this
year.

But don’t just eat them because the rich and famous do. Eat them because they taste divine and because they’re
ridiculously good for you. Scallops are a fabulous source of vitamin B12 and omega-3 fatty acids and are great
for the heart. They are rich in protein and contain magnesium, potassium, zinc and iron. They’ve even been
found to be helpful in warding off colon cancer and stroke. Not bad for a 300 million year old mollusc!

Scallops are the perfect Canapé this Spring and Summer – an instant cocktail party hit or delicacy whilst sipping
on fine champagne at the racetrack - but are not always so easy to prepare properly at home. They can be
overcooked in an instant to go from tantalising delicacy to tough, rubbery ball that will have your guests gasping
in horror instead of delight. It’s easier to let the experts cook them to perfection for you. And that’s exactly what
the talented team at Tangelo Fine Foods will do with their Japanese Scallops with Honey Sake Dressing.

Tangelo’s chefs start by sourcing only the freshest scallops that have been plucked straight from the seabed.
Then they add top quality Japanese sake, brewed to time-honoured traditional methods in Japan. The rest of the
recipe is a Tangelo secret but the end result is a perfectly cooked scallop – arguably Melbourne’s best - that will
cause as much rapture as the original unveiling of Botticelli’s masterpiece.

Japanese Scallops with Honey Sake Dressing cost $42 per dozen and is the latest addition to the Canapé menu
and has quickly become a popular favourite.

Tangelo Fine Foods offers a wide range of other meals and dessert dishes ready-to-go from their three stores,
with catering available for dinner parties, cocktail parties and other events. Stores carry an extensive range of
premium gluten free dishes.

Tangelo Fine Foods is at 531 Malvern Rd, Toorak, 115 Church St, Brighton, and Shop F030 at Chadstone, set to
open on October 29th. To find out more, visit www.tangelofinefoods.com.au or call 9826 1297 for Toorak, 9592
1411 for Brighton or 9658 3444 for Chadstone.

                                                       -ends-

For further information, please contact:

Greta Donaldson at Greta Donaldson Publicity on (03) 9696 3234, 0438 705 706 or greta@gdpublicity.com.au

								
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