St Clements Green Grocer in Melbourne, Victoria, Australia | Grocers

St Clements Green Grocer

Locality: Melbourne, Victoria, Australia

Phone: +61 3 9347 8336

Address: 384 Rathdowne St Carlton North 3054 Melbourne, VIC, Australia

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25.01.2022 New season Fujis. Killing us. Softly.

22.01.2022 Time for a naming competition! We got this guy --and we're pretty sure it's a guy-- in today's delivery and we've decided to make him our mascot. But we need a name. Any suggestions? Please keep them clean folks. We're a family business.

21.01.2022 Hey Carlton North, How are you? Happy Labour Day. In celebration of the eight hour working day we're open today for five hours, 10 til 3. Come in and set yourselves up for the week ahead.

19.01.2022 http://www.goodfood.com.au//frank-camorra-cooks-with-sprin

19.01.2022 Salad of the Week, now at the new time, 12:00pm Sundays. This week: Matt Wilkinson's Asparagus and Prosciutto Salad. Here's what you're going to need: 2 bunches of asparagus (thick stems, preferably)... 8 slices of prosciutto A lemon Extra Virgin Olive Oil Basil Parsley Salt And here's what you do: Slice that asparagus really thinly. The recipes says to use a mandolin; you can use a knife if you've got the skills, and the patience. Put that asparagus into a bowl and throw a bit of salt at it. Let it stand for a minute. While you're waiting, chop up a small handful of the parsley and the basil. Then tear up your prosciutto and add it, the herbs, a squeeze of lemon juice, a slosh of EVO, ans some more salt and pepper. You're done. ___________ Notes - Don't make the mistake I did by looking at the pretty picture in 'Mr.Wilkinson's Favourite Vegetables' and assuming that's it. There's another part to this and it's really worth going to the extra trouble for. It's a parsnip skordalia. For that you're going to need: A couple of parsnips A handful of hazelnuts Half a bunch of garlic A bottle of Skim Milk Extra Virgin Olive Oil The other half of that Lemon And here's what you do: Toast the hazelnuts in a 180 degree oven until the skins begin to crack. Then, while the hazelnuts are still warm, rub the skins off. Bring some salted water to the boil and blanch the garlic cloves (peeled, of course). While that's happening, peel your parsnips, cut them ito quarters through the centre, remove the woody core, then slice them finely. Next pour 400ml of skim milk into a pot, add the parsnip, hazelnuts, and garlic, and bring to the boil, then simmer until the parsnip is tender. When that's done, pour the mixture through a fine sieve into a vessel, keeping the milky broth and the parsnip mixture. If you've got a Bamix, plug that baby in, and puree the parsnip mixture, adding some of the milk bit by bit until the get the desired consistency. To finish it, add a squeeze of lemon, a splash of EVO, season with salt and pepper, and stir. Now, slop some of the skordalia onto a plate, do the whole smearing thing with the back of your spoon, and sprinkle the asparagus salad over the top. Season with a little more salt and pepper if you fancy. And some dukkah, if you've got it. I made some with Matt's recipe, and it's great, but come on. ____________ Notes (Part 2) - Do this skordalia! It's really good and you can eat what you don't use with bread as a starter or something. - We used Leoni Parma Reserva from our friends at Skinner and Hackett Purveyors of Fine Meats instead of prosciutto, and it was the business. Thanks boys. - If you don't have a Bamix, a food processor or blender will do. - This is a cracking salad. Not much to it, and an awesome way to get asparagus --and parsnips-- into a reluctant someone. - If you want Matt's recipe for the dukkah, leave a comment. Nine tomatoes out of ten.

19.01.2022 Our favourite girls from the neighbourhood, Jess and Amanda, just dropped off these babies, fresh from the farmer's markets: Organic Golden Nugget pumpkins. Roast 'em whole, eat 'em with the skins on. Only while stocks last!

18.01.2022 Salad of the week time. Later than normal. Nearly couldn't be bothered. Can anyone is this heat? As it is, this was one we prepared earlier, but then you've probably already eaten. Keep it it on hold for the next hot day. Tomorrow, for instance. It's another one of Mario de Ienno's: a Panzanella 'stale bread' salad. Here's what you're going to need: Some stale bread... A tomato A red onion Extra Virgin Olive Oil The rest is up to you. We had a green capsicum we needed to use. And for herbs we had mint, parsley and basil at our disposal. Here's what you do: Rip up the bread. Tear up the herbs. Roughly chop the vegetables. Dress liberally with the oil. Toss it. Serve. Notes - Mario likes vinegar so he used a lot of red wine vinegar along with the oil. You can too, or not. - This really is a bare pantry sort of salad. You could add a lot of other things. Hard-boiled eggs, tuna, olives etc... - There's not much else to say about this one. It may be simple but it is delicious. Quite filling too, because of the bread. You could probably just eat this on it's own. There, dinner done. Seven tomatoes out of then

18.01.2022 Like the sign says, people.

18.01.2022 So, turns out there is a scientific method for measuring the intensity of a chilli called the Scoville Scale. The number of Scoville units ascribed to a chilli variety lets you know how much of a certain chemical is present. This chemical stimulates the nerve endings in your skin, particularly the mucus membranes, which is why you sweat and snort when you're eating that bowl of pho you bombed with fresh chilli. Anyway, these habaneros have a Scoville Scale rating of between 200,000-350,000. That's hot.

18.01.2022 Hello Old Friends! Brussels Sprouts back in season and stocked at St Clements. Why not slip a few underneath your next roast like one of our customers suggests? Cheers, Bec.

17.01.2022 Just confirming that the neighbourhood figs are fruiting which means this Saturday is the day of St Clement's first Festival of the Fig. Come celebrate the start of the season proper with some tastings, a bit of chat, our regular Saturday morning soul session, and making his debut behind the portable gas cooker, the chef, Mario de Ienno, showing you a few cheeky ways to enjoy your figs this season. See you Saturday.

17.01.2022 What is it with today? Seasonal produce is just failing off the back off trucks on Rathdowne St. Gerald's brought us back some quinces from St Leonards. What do I want with quinces, you might ask? Well, let's do what we always do when we don't know what to do in the kitchen: let's ask Stephanie. Stephanie Alexander's Poached Quinces ------------------------------------------------ You'll need:... 4-6 quinces, washed A vanilla bean, or citrus peel, or lemon verbana, or star anise, or cardamom pods White Sugar Hot Water, or OJ, or red wine, or white wine. And then you have to: Peel the quinces, cut them in half, core with a melon baller, or a knife (please be careful --Chef says they can be very tough in the middles), and cut into wedges. To make a poaching syrup, put 1 1/2 cups of the sugar, 3 cups of your liquid of choice, and your choice of flavouring in a heavy-based saucepan or a cast-iron casserole and heat over a medium heat to dissolve the sugar. Once the sugar has dissolved, simmer for 3-4 minutes then slip in the fruit. Cut some baking paper to the shape of your pan and lay it on the surface of the contents to prevent the syrup evaporating. Poach for 1 - 3 hours. However long it takes for the quince to go tender. Check with a skewer. Transfer the quince to a tray to drain. Leave the syrup to cool. You can then store the fruit in the syrup in the fridge for a few days. Eat with yoghurt on your muesli, or with ice cream for dessert.

16.01.2022 And while we're doing shout-outs to the girls from the neighbourhood, cheers to our new fig supplier: Clare, from Canning St. That's right, Carlton North, your figs are local. Mario was so excited he cooked these ones up in port with a bit of sugar, cinnamon and bay leaves straight away.

15.01.2022 Fresh chestnuts from Daylesford instore now. Why not try making...http://karenmartini.com//recip/duck-mandarin-chestnut-ragu

15.01.2022 We're in the rice game! Yes, Gerald has picked us up some of his favourite Elephant brand Basmati Rice. It's an aged rice, which means it's been left to rest for at least a year after harvesting. The benefit of this is that the rice undergoes ch-ch-ch-ch-changes which makes the cooked product fluffier, as well as helping it keep it's shape. We've got a big bucket and we're going to sell it to you buy the scoop: $1.50 per 100g cup. Enough for two, easy. Come in and ask us more. We've got the low down on cooking methods and some recipes too. Remember, always ask for the Elephant.

15.01.2022 We are now stocking 5 & Dime bagels! Hand made and boiled in Melbourne these traditional bagels are available in sea salt, onion, poppy and sesame and are totally delicious. I've eaten so many that I am starting to resemble a bagel.

14.01.2022 Valentine's Day special: Strawberries. Chocolate coated or non-chocolate coated. Ladies' choice.

14.01.2022 Yummo. http://www.whatkatieate.com//honey-roasted-figs-with-limo/

14.01.2022 Two words: Piiiiiiiine Mushrooms.

13.01.2022 Last minute preparations for the Festival of the Fig. 'Cooking with Mario' will be happening at 12pm, 2pm, and 4pm today. That's 15 minutes until the first show!

12.01.2022 Did you hear those screams Park St? Just us opening the mail. Look what we got! It's a signed photograph of the Brisbane Lions illustrious captain, Jonathan Brown. With a personal message: 'To the boys at St Clements, It's all about the 1% ers "Go Lions", Jonathan Brown #16'. Too true, Brownie! Thanks mate. And thanks to my Dad for making this happen.

10.01.2022 Get your spook on tomorrow with one of our hand carved pumpkins!

09.01.2022 Small Pure Pies. You like them so much we've expanded the range. Now also in Butter Chicken, and Beef, Guiness, Cheddar and Thyme flavours. Take one home for dinner tonight.

08.01.2022 Flowers are back at STC. From Thursday onwards we have available our wonderful bespoke posies and freshly cut flowers direct from the wholesale markets. C'mon Carlton North, come on in and take some flowers home to your lovelies..

07.01.2022 Aarrgghhh! Look at that tomato! Looked so good I took a bite out of it. Mr Merli of Merricks just dropped off a box. Picked this morning, these taste like a tomato should taste. Come and get 'em.

07.01.2022 New Season Pomegranates! Straight to you from Robinvale, VIC. Come and get 'em.

06.01.2022 Flowers are back at St Clements! This week Pam has made us up some lovely bunches of Banksias, NSW Xmas bushes, Euphorbias, Irises, Snake Bushes, Hyacinths, Bouvardias, and Beech Tree branches. Prices start from $8. Come make your house look pretty.

05.01.2022 So, that's a dragonfruit.

04.01.2022 Do you have any peas? Well, no, actually. Not at the moment. But we do have wasabi peas. $2.99 for 150g. They're the proper make your nostrils flare variety. Some snacks are better than others.

04.01.2022 Oh! Its like a winter season produce reunion in here. Imperial Mandarins from QLD are back at St Clements.

03.01.2022 Well, we're at about 10:23, coming up on 10:30 here in the Sports Capital, goin round and round with the big sound for the big town here on WSTC. You're with Cousin Sammy. Soon we're gonna talk to John Semontilli, we got him right here in the studio with us. Down here on Rathdowne St. The lovely St Clements Green Grocer. You should come on down. Right now though we're gonna hear a little music. A little love song here for Valentine's Day. They're all love songs today. I'm gonna send this one out to Miranda Campbell, wherever she is in the world. Let's here a little something from Carla Thomas, a little something called 'B-A-B-Y'.

02.01.2022 Thanks klaus & fritz for your lovely article! http://klausandfritz.com/