Alpha Continental Deli-Penrith in Penrith, New South Wales | Coffee shop

Alpha Continental Deli-Penrith

Locality: Penrith, New South Wales

Phone: 47211122

Address: 1/496 High St 2750 Penrith, NSW, Australia

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• Coffee shop
• Cafe
• Speciality food shop
• Deli

25.01.2022 Dear Customers From the 20th of October (Tuesday) we will be opening the option of eating at our deli/cafe. All customers that eat in will have to sign in and register on the Service NSW app. Thank you for continued support.

24.01.2022 "Fat Thursday" today Come and get some delicious donuts @ Polmarket Deli & Cafe

22.01.2022 Dear Customers Our trading hours have changed. As of the 11/05/2020 Polmarket Deli will be closed on Mondays until further notice. For the rest of the week business hours are as follows: Tuesday 9am-4pm... Wednesday-Friday 9am-5pm Saturday 9.30am-3pm See more

22.01.2022 Dear Valued Customers Due to tighter COVID-19 restrictions introduced last Friday we now offer takeaway orders only until further notice. Thank you for your understanding and stay safe!

22.01.2022 Come & try our FRESHLY MADE BELGIAN WAFFLES with crispy bacon and maple syrup or with FRESH FRUITS!

22.01.2022 Dear Valued Customers For any orders or product availability please contact the shop directly on (02) 4721 1122. We do not take orders via messenger or Facebook page. Thank you for your understanding.

22.01.2022 Home made Grab n Go sandwiches available every day. Variety of breads and rolls!

21.01.2022 Whether it's breakfast, lunch, coffee or fabulous European produce, High St. Depot and Polmarket Euro Deli & Cafe have you covered!

21.01.2022 We are open Monday Christmas Eve 24.12. 2018 - 9 am till 3 pm if you still need to do last Christmas Shopping

21.01.2022 Dear Customers We would like to inform you that on Saturday 18th of July Polmarket Euro Deli will be closed.... We apologise for any inconvenience caused. See more

21.01.2022 Want to treat your Mum to something a little more long-lasting than a bunch of flowers this Mothers Day? Show her you think shes extra special with a delicious hamper or gift bag instead

21.01.2022 Swieconka * Blessing of food or 'the Baskets' * photos from previous years Once the Easter Friday is dedicated to the contemplation of Christ's death and many ...Poles attend church or taking part in a Way of the Cross Misterium, the Saturday is dedicated to the beloved tradition of Blessing of the baskets. The blessing of the Easter food, or the "Swieconka" is a tradition dear to the heart of every Pole. Being deeply religious, he is grateful to God for all His gifts of both nature and grace, and, as a token of this gratitude, has the food of his table sanctified with the hope that spring, the season of the Resurrection, will also be blessed by God's goodness and mercy. Traditions vary from village to village and family to family. They have changed and evolved with each passing generation. Traditionally the food is brought to the church in a basket, often decorated with a colourful ribbon and sometimes sprigs of greenery are attached, with a linen cover drawn over the top (hence "The Traditional Polish Easter Basket") and blessed by the parish priest on Holy Saturday morning. The food can also be blessed in the home. After the blessing, the food is usually set aside until Easter morning when the head of the house shares the blessed egg, symbol of life, with his family and friends. Having exchanged wishes, all continue to enjoy a hearty meal. The foods traditionally blessed for Easter can be reduced to three categories: Easter bread and cakes of all kinds - particularly babka Meat products, like ham, stuffed veal, suckling pig or lamb, sausage, bacon, etc.; Dairy products, like butter, cheese ("hrudka" cheese cake), eggs - some shelled, some decorated ("pisanki"); etc. The blessing of Easter food is one of our most beautiful and most meaningful customs with which our devoted ancestors have enriched us. This centuries old custom is indeed richly symbolic and has a deep liturgical and spiritual meaning. It is one in which the whole family can participate and help prepare. Let us preserve these customs so that they may endure for many generations to come. All of us can enjoy this beautiful Polish custom by participating at the blessing of the Easter food "Swieconka" at the Polish church nearest you. This is an excellent way to teach the younger members of your family about this treasured Polish tradition. Remember, it is up to us to teach our customs to our children. THE SIGNIFICANCE OF THE CONTENTS Each of the foods which traditionally makes up the Easter basket has a deep and symbolic meaning: Maso (butter) This favourite dairy product is often shaped into a lamb (Baranek Wielkanocny) or a cross. This reminds us of the goodness of Christ that we should have toward all things. Babka (Easter bread) - A round loaf topped with a cross or a fish, symbolic of Jesus, who is our true Bread of Life. Chrzan (horseradish often with grated red beets) - Symbolic of the Passion of Christ still in our minds but sweetened with some sugar because of the Resurrection. Jajka (eggs) - Eggs were always considered as a symbol of the resurrection, the emergence of a new life. At Easter our Saviour came forth from the tomb as the chick after breaking the shell at birth. Because of this special meaning, it is fitting that Easter eggs be coloured or decorated (often with the symbols of Easter, of life, of prosperity). They are the favoured object of our national art and are known to us as "pisanki." Kiebasa (sausage) - A spicy sausage of pork products, indicative of God's favour and generosity. Szynka (ham) - Symbolic of great joy and abundance. Some prefer lamb or veal. The lamb also reminds Catholics that the Risen Christ is the 'Lamb of God." Sonina (smoked bacon) - A symbol of the overabundance of God's mercy and generosity. Sól (salt) - So necessary an element in our physical life, that Jesus used its symbolism: "You are the salt of the earth." Ser (cheese) - Shaped into a ball, it is the symbol of the moderation Christians should have at all times. In some regions a candle is also inserted into the basket to represent Christ, the Light of the World. Text via Polish Parish Luton, http://www.ppld.co.uk/en/polish-traditions/easter-basket Photos via se.pl, fotki24.blox.pl, mama-trojki.pl, leonw.pl, serwis.chrystusowcy.pl, prawno.decezja.lublin.pl, watra.pl, garneczki.pl, kufer.co.uk, tourwarsaw.wordpress.pl, magicznyzakatek.blogpost.com, niam.pl, grzybno.info.pl, hej.mielec.pl, naludowo.pl, zosinkowy.com.pl,

21.01.2022 Super tasty fruit smoothies available now!!!

20.01.2022 *** AVAILABLE NOW*** Polish dumplings with variety of fillings -cabbage and mushroom -cherries ... -blueberries Also cabbage rolls and gnocchi! See more

20.01.2022 Babka and other cakes will be available on Easter Saturday

19.01.2022 Tasty Polish Sausages ready for grilling available in our shop !!!

19.01.2022 Summer almost gone...let’s celebrate the slow arrival of the golden autumn with a great Polish outdoor food When enjoying the great outdoors, here are some favo...urite simple campfire treats that may hit the spot especially after you've worked up a fresh-air appetite! CAMPFIRE POTATO BAKE (kartofle pieczone w ognisku): When in a field picking potatoes, the best you can do is to shake and wipe excess soil off your potatoes with your hand. After a wood fire has turned to ashes and glowing embers throw small potatoes into it. Cover them with hot ashes and allow them to cook. When tender (test them with a sharpened stick!), pull out of campfire. When still hot but cool enough to handle break open and enjoy with a pinch of salt (if available) for flavoring. Only the white pulp is eaten and the charred skin can be thrown back into what’s left of the fire. Sausage ROAST (kiebaski pieczone w ognisku): Glowing embers are better to roast sausages over than a roaring bonfire. Find a long forked stick and with penknife strip bark from the tines and sharpen them. Impale a 3 - 4 piece of smoked kiebasa (Podwawelska, Toruska, etc.) on each forked stick and roast high enough above heat source so kiebasa browns evenly on the outside and is heated through. Too hot a fire will burn the skin to a crisp before the inside gets cooked. Variation: Instead of the forked-stick method, a sharpened single-point stick can be run down through the center of the sausage which is cooked by constantly turning the stick over the campfire. Either way, provide rye bread and mustard. Text via https://polishforums.com/archiv/2005-2009//campfire-22383/ Photos: z pamietnika piekarnika- blox.pl, kolejrogowska.pl, guziec.hi.pl, photobikestats.eu, madnieslyszem.pl, ataman.com.pl, bywajtu.pl, wykop.pl, feniks.bikestats.pl, domkiletniskowekalem.pl, Tomasz Nieweglowski, kuchnianaszapolska.wordpress.com, blog zakochane w zupach, wlegowski.flog.pl, lasky.ownlog.com

18.01.2022 Cold weather calls for our HOME MADE HUNTERS (CABBAGE) STEW!

15.01.2022 We would love to thank our loyal customers for voting for us. We made it to the final! We will keep with the hard work. Thank you!

15.01.2022 Uszka ( polish traditional small dumplings) are available now at Polmarket Deli & Cafe. Come and get some for Christmas

14.01.2022 Polish Stuffed Cabbage (Gobki) That’s our dinner today;) Gobki is the Polish name of a dish popular in cuisines of Central and Eastern Europe, made from bo...iled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley In this recipe for Polish stuffed cabbage rolls, ground pork and beef are mixed with rice, nestled in a cabbage leaf and cooked in the oven. But recipes exist where barley replaces the rice and the rolls are cooked on the stovetop until tender. We call call stuffed cabbage rolls gobki , which literally means "little pigeons" and are the epitome of comfort food and considered a national dish. Every Eastern /Central European cuisine has its version filled with ground meats and some type of grain but they also can be vegetarian. How to make it by thespruce.com Prepare the Cabbage * Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need 18 leaves. * When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. * Chop the remaining cabbage and place it in the bottom of a lidded casserole dish or Dutch oven. * Make the Filling * Sauté the chopped onion in butter in a large skillet until tender, and let it cool. * Mix cooled onions with beef, pork, rice, garlic, salt, and black pepper until well combined. Don't overmix or the meat will become tough. * Place about 1/2 cup of meat on each cabbage leaf. Flip the right side of the leaf to the middle, then flip the left side. Flip the bottom of the leaf and you will have something that looks like an envelope. Roll away from you to encase the meat and make a neat little roll. Cook and Serve the Stuffed Cabbage * Heat oven to 350 F. Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. * Pour beef stock over rolls, cover, and place in heated oven. Bake for 1 hour or until cabbage is tender and meat is cooked. * Serve with pan juices and an optional drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. * Cabbage rolls freeze well before or after cooking and can be made in a slow cooker (see your manufacturer's instructions). Note: Since they can be eaten hot or at room temperature, mini cabbage rolls make great appetizers. Just spear them with a frilled toothpick and you're good to go! Photos Kwestia Smaku, delishably.com, Tapenda, mgotuje.pl, polki.pl, Studio Kuchnia

13.01.2022 Just arrived fluffy "cream cheese", come and try different flavors. Nice on bread or by itself Yummy

13.01.2022 New range of products available!!!

12.01.2022 Come and get some POLISH SAUSAGES They are perfect to warm you up for the Winter Colds

11.01.2022 Bread in Polish tradition. ARTOS, BREAD, INJERA, MIAN BAO, KRUH, LEIPÄ, LECHEM, BROOD, EKMEK, BÁNH MI, CHLEB....... Bread has a long tradition in Poland that d...ates back centuries. Research shows that over 96% of Polish households buy bread on a daily basis. It is so fundamental to the Polish way of life that it forms a key part of many national celebrations and festivals, including Christmas, harvest time and Easter. It also plays an important role in many Polish weddings, where it is offered to the newlywed couple by the parents of the bride as a gesture of welcome into the family. Traditionally, Poles also mark their freshly baked bread with a ‘cross’ in a homage to the ‘holy cross,’ as a type of blessing. Recipe The smell of this bread reminds me about my Polish grandmother. In the scent of this bread is enchanted a sheer joy of happiness of a careless childhood. : Enjoy! Makes 2 loaves Prep Time: 20 minutes Cook Time: 40 minutes Ingredients: Sourdough Starter: 4 tablespoons medium rye flour 3 tablespoons warm milk Bread: 4 cups medium rye flour 4 cups all-purpose flour 1 tablespoon salt 1 package (2 1/4 teaspoons) instant yeast (not rapid rise) 2 tablespoons butter, softened 2 1/2 cups warm water 1 tablespoon caraway seeds Preparation: 1.To make the starter, in a small bowl, mix together the 4 tablespoons rye flour and milk. Cover with plastic and set in a warm place to ripen for two days or until it smells pleasantly sour. 2.In a large bowl, combine the rye and white flours, salt, yeast, butter, water and starter. Knead 7 minutes by machine or 10 minutes by hand. Place in a clean, greased bowl, cover with plastic and let rise in a warm place until doubled, about 1 hour. 3.Punch down dough, knead 1 minute and divide in half. Shape each half into a round on 2 parchment-lined baking sheets. Cover with oiled plastic and let rise 30 minutes or until almost doubled. Heat oven to 400 degrees. 4.Brush risen rounds with egg white and sprinkle with caraway seeds. Bake 35-40 minutes or until instant-read thermometer registers 190-195 degrees and bread sounds hollow when tapped. Cool on a wire rack. Thanks to http://www.shipton-mill.com//polish-sourdough-rye-bread-re Photos via Warszawskie Muzeum Chleba, Artur Hojny, mistrzbranzy.pl, polishvillage read.co.uk, magazynsquare.pl, wiecznatulaczka.pl, altom.pl, wronicz.com, smakizpolski.com.pl, zapachhleba.blogpost.com, pixabay.com, parkypat.pl, piekarniaregionalna-liszki.pl, beawkuchni.com, http://www.zchatynakoncuwsi.pl, smakizpolski.com.pl, chlebowydom.eu You can visit Warszawskie Muzeum Chleba, entry is free WARSZAWSKIE MUZEUM CHLEBA ul. Jadowska 2 03-761 Warszawa tel.: 22 818 16 26 E-mail: [email protected]

11.01.2022 We are open on EASTER SATURDAY Zapraszamy

10.01.2022 "Fat Thursday" SPECIAL Coffee and polish donut (pczek) ------ $ 6.00

10.01.2022 Let's stay in Torun for a one more day. The Living Museum of Gingerbreads in Toru is the first so interactive museum in Europe. It has existed since 2006 and i...t is located at 9 Rabiaska street, in the middle of the city center (199 steps from The Nicolas Copernicus Monument). The Museum is open daily 10am - 6 pm. First admission at 10, last at 5pm. Crossing the gates of the Museum will guarantee you two time travels: * the first floor magically takes the visitors to the Medieval times. Here you can learn about every ritual connected with baking gingerbreads. It all takes place under the watchful eyes of Gingerbread Master and charming Gingerbread Witch. The visitors prepare dough by themselves and then bake the specialties of Toru in traditional wooden molds. * the second floor is a manufacturing room from the 19th and the early 20th century, managed by the Rabiaski siblings. Here the visitors will see, for example, the original German machines (which were used to bake ginberbreads), a vintage baking oven and the collection of wax gingerbread molds. What is more, everyone has a chance to decorate their own gingerbread with icing and take part in gingerbread decorating workshop led by the rzez Painter. We welcome all those who want to learn about the tradition of baking gingerbreads in Toru, the history of our city and its medieval culture. All of this happens in a fantastic atmosphere with a great deal of humor. The visit in our Museum is fun and joy for everyone, no matter what age you are. Even seniors consider the Museum an enjoyable and unique experience. Our Museum makes every effort in order to be an accessible and friendly place for everybody. It has been adjusted to the needs of disabled visitors. They can take part in the show with audio description. Tickets:https://muzeumpiernika.pl/en/content/tickets Most photos via Muzeum Piernika Visit: https://muzeumpiernika.pl/en And ChilliToru, po kraju, Toru Fabryka cukiernicza Kopernik, Green Hostel Toru

10.01.2022 Polish Cheesecake with raspberry - sernik, have a sweet Sunday evening Cheesecake (sernik) is a traditional and next to apple pie (szarlotka) one of the most... popular Polish desserts. There are countless varieties to try, moist or more dry, with crust or crustless, topped with fruits, chocolate or crumble, with raisins or without, baked or prepared without bakingWhat do they all have in common? They are made primarily using curd cheese (twarog). This cheese needs to be ground to be smoother (use meat grinder or alternatively food proceesor). It is a time consuming task but thanks to it the cheesecake has a light and fluffy texture. If you can’t find dry curd cheese or you don’t have enough time, you can replace it by cream cheese. However, the texture won’t be the same! Every family has its secret recipe. Just try it, you will be impressed! Text via polkainthekitchen.com Recipe ( just one out of hundreds) *adapted from From a Polish Country House Kitchen, by Anne Applebaum and Danielle Crittenden For the cake: 1 1/2 cups (160 g) fine dry bread crumbs 1/4 cup (20 g) confectioner’s sugar, sifted 6 tbsp. (85 g) butter, melted 3/4 cup (130 g) raisins 1 tbsp. all-purpose flour 1 1/2 lb. (680 g) whole-milk ricotta cheese, at room temperature 4 large eggs, at room temperature 1 cup (225 g) granulated sugar 1 1/2 tsp vanilla extract For the raspberry sauce: 1/2 cup (120 ml) water 1 3/4 cup (395 g) fresh raspberries For the cake: Preheat the oven to 300F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides. Combine the bread crumbs and confectioner’s sugar in a medium bowl, and drizzle the melted butter on top. Stir until well mixed. Press the mixture lightly with your fingers into the base of the pan and up the sides a bit. Bake for 15 minutes and cool completely before filling. Put the raisins in a food processor, sprinkle with flour, and process until the raisins are nicely chopped. Put the ricotta in a medium bowl, stir in the raisins, and set aside. With an electric mixer set at medium speed, beat the eggs in a large mixing bowl until they are pale yellow. Then, while still beating, slowly add the granulated sugar and vanilla. Stir in the ricotta mixture by hand and continue stirring until the filling is well-combined. Pour the filling into the baked crust and bake for 40 to 50 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely in the pan. Remove the sides of the pan and transfer the cake to a serving platter. For the raspberry sauce: Combine the water and fruit in a microwave-safe dish, and microwave on high for at least 5 minutes. The water should be boiling, but should not evaporate completely. Remove from the microwave and blend with an immersion blender until thick and smooth. Strain through a fine mesh sieve, pushing the fruit through the mesh. Drizzle the sauce over the cake. Photos: kwestiasmaku.com, stoliczkunakryjsie.wordpress.com, slodkaprzygoda.blogpost.com, wypiekizpasja.blox.pl, mojewypieki.com, kreacjehani.pl, przekaskinaimpreze.pl, malinowa-kawiarenka.blog.post.com, kuchniawformie.pl, gotujzkasia.pl, zpamietnikapiekarnika.blox.pl, justmydelicius.com, mojebistro.pl, jedz-czytaj-kochaj.blogpost.pl

07.01.2022 We are open this coming Sunday 22.12 2019- 9:30 till 2 pm. Extra day for you to stock up for Christmas .

07.01.2022 We are OPEN tomorrow Sunday 14 Aprill if you want to do some Easter shopping 9:30 till 2:30 pm

07.01.2022 Go Penrith Panthers!!!

04.01.2022 Our Cafe of the Week this week is Polmarket Euro Deli & Cafe! Located on High Street, Penrith, and supplying a whole range of European goods, plus try their signature coffee - 88 degrees Listening to Vintage 88FM whilst sipping on your 88 degrees coffee = a match made in heaven!

04.01.2022 Stop by and try some of our delicious goodies!!!

03.01.2022 Fat Thursday in Alpha Continental Deli

02.01.2022 Our NEW spicy Mexican coffee will keep you warm, down to your toes, all through the chilly months!!!

01.01.2022 Kiebasa and ham, the real taste of Poland Polish sausage, better known as kielbasa (kiebasa in original) is and has always been present on the table in Polish... households. Whether it is Christmas or a regular weekday, whether they are at home or work, kielbasa can be eaten heated or cold, in a sandwich, in soups or sauces, with scrambled eggs or vegetables. Polish sausage is a highly appreciated camping food ;) well-done in a campfire or grill. It is regularly served in Polish restaurants. Fat, dry or slightly dried, smoked, cooked, hard and raw, natural or with some chemical additives. Polish sausage varieties - dry kielbasa, normal & smoked Most of kielbasa varieties in Poland are one of the two basic types: normal sausage or dried. Dry kielbasa (sucha) has the advantage of lasting longer, while it still retains its full flavor. Usually dry kielbasa is consumed cold, while the regular one can be eaten both cold and cooked or fried. Also normal kielbasa is favored to use in traditional Polish dishes such as bigos. Of course there are also some other types of kielbasa (Polish cuisine knows more than a dozen varieties). Among these, smoked kielbasa is especially appreciated, while biala kielbasa is always served with traditional zurek / zur soup. Since ancient times roasted, stewed or fried meat is by far the dominant component in Polish cuisine and Polish food traditions. Most people cannot imagine a breakfast without even a slice of fragrant and juicy ham, and the fame of Polish sausage has reached many countries in the entire world. Since the Old Polish days, sausages and hams, in fact all Polish charcuterie (in Polish: wdliny), was hosted on the tables of noble, bourgeois, and peasant. The food was consumed more or less depending on the financial status. Basic traditional methods of production of Polish hams and sausages were based on drying: hanging under the roof until mature, and then smoked in the natural smoke. For example in Podlasie region (Podlachia) and north-eastern borderlands, traditional 'kindziuk' was made this way. Kindziuk is a very aromatic, dry, but fleshy sausage with an addition of pepper and garlic. Kindziuk is also a traditional food in Lithuania. Read more at http://www.tastingpoland.com/f/kielbasa_polish_sausage.html Photos trzyznakismaku.pl, tomsoft.pl, se.pl, wyroby.biebrza.com.pl, zm-zbyszko.pl, zwidelcem.pl, anyzkowo.blogpost.com, foto-natura.com.pl, maciejkozlowski.pl, masarnia.pl, rogata.pl, kaszubi.pl, radioszczecin.pl, lap-pol.pl, mojanorwegia.pl, See more

01.01.2022 EXCiTING NEW RANGE OF PRODUCTS AVAILABLE

01.01.2022 Available in our store!

01.01.2022 Come and do you Christmas shopping in Polmarket Deli & Cafe Penrith