The Village Grocer & Store in Bundanoon, New South Wales | Grocers

The Village Grocer & Store

Locality: Bundanoon, New South Wales

Phone: +61 2 4883 6633

Address: 65 Railway Parade 2578 Bundanoon, NSW, Australia

Website: www.thevillagegrocer.com.au/pages/get-in-touch

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25.01.2022 According to Alexander Dumas It is not enough to eat. To dine, there must be diversified, calm conversation. It should sparkle with the rubies of the wine between the courses, be deliciously suave with the sweetness of dessert, and acquire true profundity with the coffee. What makes a meal for you? Is it the food, the setting, the company? Or are you like Dumas, and it’s all about the conversation.

25.01.2022 Science week continues with another fascinating factoid about the food we eat. Today we’re talking about bread... and how to store it. Paper or plastic? Do you freeze or refrigerate? And what about bread boxes? Do you know how to extend the life of your loaf and avoid it going stale or producing unwanted mould? When bread goes stale, it’s not just drying out due to evaporation. Its actually due to a chemical process where moisture from the starch granules migrates into the i...nterstitial spaces, degelatinising the starch. Bread will go stale even in a moist environment, and goes stale most rapidly at temperatures just above freezing. So whatever you do, DON’T store your bread in the fridge. Instead, freeze it. Wrap it tightly in a freezer bag, either whole or sliced. If you’re going to use the bread for toast, pop a piece of baking paper between each slice to stop the slices from sticking to each other. To bring a whole frozen loaf back to its sandwich-soft best defrost it in the refrigerator overnight (out on the kitchen bench it can get soggy). Be sure to unwrap the loaf from its freezer bag to keep any melting water crystals from pooling (pop it in a tea towel). You can also reheat bread straight from the freezer bake at 160 degrees (not fan forced) for 25 to 30 minutes. If you’re not going to freeze your bread (and you’re not going to guts it all in one day) you will want to avoid mould forming. It’s best to store your loaf out of direct sunlight, and not in plastic - try a brown paper bag, a bread box, or cloth bread bag (or tea towel). Also cut the bread from the middle and store with the two cut ends together. #scienceweek #scienceisfun #learnanewthingeveryday #foodfunfacts #freshisbest #foodinfo #howtostorebread

22.01.2022 Science week, continues... with another fun factoids about the food we eat. Did you know that although there are around 1000 varieties of banana, the one you most commonly find these days is the Cavendish? Yep, virtually all the bananas sold across the Western world belong to this Cavendish sub-group, because they’re seedless (the result of a genetic accident) and have a good shelf life. But, being seedless, they’re sterile, so farmers have to propagate via cloning, either... by using suckers and cuttings taken from the underground stem, or through modern tissue culture. This has lead to a global lack of genetic diversity, and does leave the banana vulnerable to biological threats or even extinction over the long term. Bonus fun fact: Bananas are by far The Village Grcoer’s biggest seller - we sell more than 100 kilos of bananas every week! #scienceweek #scienceisfun #learnanewthingeveryday #foodfunfacts #fruitandvegfacts #freshisbest #banana #foodinfo

22.01.2022 Our final Science week factoid ... Reckon lockdown/isolation has made you resemble a potato? Would it make you feel better to know that even before those pesky lockdown kilos sneaked onto your hips you had something in common with a potato? And it’s not just ‘cause you both have eyes. About eight years ago, Boeing needed to test how WiFi signals were transmitted through their new planes. They should have had to get a couple of hundred people to sit still inside a decommissio...ned airliner for two weeks. But some of their engineers discovered that potatoes have the same dielectric properties as people. That’s the the way electric impulses are transmitted without conduction. Turns out potatoes and humans have the same high water content (and some chemical similarities) so potatoes absorb and reflect radio and wireless signals just like humans do. The engineers filled the seats on the plane with huge bags of spuds and ... voila! So if you ever get to travel on a plane again you can thank the humble spud for the good wifi signal - and don’t be so hard on yourself the next time your mirror’s being a bitch. #scienceweek #scienceisfun #learnanewthingeveryday #foodfunfacts #freshisbest #foodinfo #potatoes #potatoscience #boeingboeing

21.01.2022 Found this morning. Please message us if this is your card, or you know who it belongs to.

21.01.2022 Our next science week factoid is all about meat... There’s nothing more disappointing than a tucking into a piece of meat only to discover its as tough as old boots. It’s easy to blame the quality of the meat, but it’s more often due to how you treat it that determines its texture. There are three main ways to tenderise meat. The first is mechanical. You know, whack it with one of those medieval-looking kitchen mallets. When you pound a piece of meat, you break up the connec...tive tissues that makes meat tough. You’re essentially pre-chewing the meat. Trouble is you’re also destroying the meat fibres themselves, which is fine for say a schnitzel, isn’t always desirable for other cuts. Heat. Low, slow heat is the next way you can transform a tougher cut, with a lot of collagen. Thermal tenderization can be either dry (like barbecuing ribs) or wet (like braising a shank). Finally there’s enzymatic tenderisation. When you dry age a steak the natural enzymes found in the meat help break down the collagen. But that can take up to 21 days, so if you’re looking for a speedier option you can try adding fruits, like kiwifruit (actinidin), pineapple (bromelian) or papaya (papain) to your next marinade. But be sure to use them fresh as the enzymes are destroyed in the process of making most commercial juices. #scienceweek #scienceisfun #learnanewthingeveryday #foodfunfacts #freshisbest #foodinfo #tendermeat #pineapple #kiwifruit #papaya

19.01.2022 A delicious dinner of sparkling Duckfoot Farm greens. Underneath the roasted baby turnips, a thick, rich and super simple soup made from the turnip tops, along with some of the kale and bok choy, poached in vegetable stock then blitzed silky smooth. Garnished with more of the kale and some coriander leaves dry fried until dehydrated and extra crunchy. Oh my... just loving the DuckFoot veg, in particular those sweet little turnips (they’ve featured at dinner for the last three nights running!). #organicveggies #freshisbest #eatgreen #iveggies #recipes #easyrecipes #shoplocal

17.01.2022 These gorgeous, hugely useful calendars - with all of Bundanoon’s important dates included - are available in store now. Well done, Lyndell, on the massive effort putting it together! It really is a thing of beauty.

16.01.2022 Ah, at last. The October long weekend... What bliss - three glorious days for relaxing, maybe with family and friends. No need to worry about any last minute provisioning for unexpected visitors. We’ll be open as usual Friday night until 8pm, Saturday until 7, Sunday until 6 and on Monday we’ll be open from 9 until 6.

15.01.2022 Tell me what you eat, and I will tell you what you are. So said 18th century epicure, gastronome and essayist, Jean Anthelme Brillat-Savarin. He was a French lawyer and politician who believed that sugar and white flour were the cause of obesity and should be eschewed in favour of a protein rich diet. A decadent creamy French cheese is named in his honour. In his most famous work, Physiology of Taste, Brillat-Savarin discussed the various pleasures of the table, which he ...considered a science. What do you love to eat that defines who or what you are? #brillatsavarin #foodquotes #youarewhatyoueat #pleasuresofthetable

13.01.2022 Hooray!! Power is back on and we’re back open. Because of the outage we’ll stay open for another hour tonight, until 7pm.

13.01.2022 Kimchi. Korea’s famous spicy, garlicky, fermented vegetable side dish. You can just eat it as is, straight from the jar, or as a topping for boiled rice. But it’s also a useful kitchen staple which can add extra zing to everyday recipes. Like these two quick, easy and super delicious ideas. We now stock @southcoastkimchico in large and small jars. Why not grab a one today and see what magic you can create? #kimchi #kimchirecipes #kimchiforlife #yum #food #tastesogood #bundanoon

13.01.2022 It’s been a kinda hectic, though pretty fabulous day, and this is the first moment I’ve had to engage with socials and to share our BIG NEWS! We found out this morning that we won the Fresh Food category in the Southern Highlands Local Business Awards. Woohoo!!! It’s a massive understatement to say we are thrilled (almost) beyond words. We beat out some pretty serious competition from some of the most successful fresh food businesses in the Highlands. We can’t really believe ...it! What a thrill! Winning an award like this provides the perfect opportunity to publicly, properly thank everyone who has helped us get this far. We must start with our amazing team - Tammie, Kate, Jade, Gerry, Shona, Virginia, Tania and Callista - thank you for all that you do for us, and our customers, every single day. You’re all stars. Thanks too to all our lovely customers (and not just the ones who nominated us or voted for us) - we are so grateful for how you’ve made our little business a part of your lives. And finally thanks to all our suppliers who provide us with such fabulous bounty to share. We are very happy little Vegemites today. #localbusinessawards #southernhighlands #bundanoon #freshfood #thanks #gratitude

12.01.2022 Forecasters might be predicting a cooler, wetter summer than last year's horror show, but we're now prepared for anything Mother Nature dishes up. Yep, the first phase of our long planned for air-conditioning has been installed . It's a massive financial commitment (in a building we don't actually own), but it was an important investment in our future. It doesn't just mean no more blue-lipped staff in winter, or customers expiring in pools of perspiration in the summer, it also means our produce (and their refrigeration units) will enjoy a more stable temperature all year 'round. We trust you'll appreciate it too!

12.01.2022 It’s time for another Science week food science factoid. Snap, crackle, what? Have you ever wondered why Rice Bubbles make that noise? Rice Bubbles is one of Australia’s favourite breakfast cereals. Developed by Kellogg’s in the late 1920s, Rice Bubbles are actually highly porous pieces of rice and sugar paste, formed into rice shaped bubbles before being cooked, dried and toasted. This process produces lots of little internal tunnels and connected air spaces within. When... you add milk, the pores and tunnels inside each puffed rice piece fill up, concentrating and pressuring the air to the point that these structures shattercreating the famous snap, crackle and pop. Bonus fun fact: Since the onomatopoeic marketing slogan was first used in 1939, it’s travelled around the world becoming ‘Riks! Raks! Poks!’ in Finnish; ‘Piff! Paff! Puff!’ in Swedish; ‘Pim! Pum! Pam!’ in Spanish; and ‘Knisper! Knasper! Knusper!’ in German.

12.01.2022 We hope you had a brilliant Christmas day. We’ll be open today for a short stretch, from 9am until midday. A small delivery of fresh produce is expected early in the day. It’s going to be kind of odd having a Boxing Day without a Sydney to Hobart start, but we trust you’ll enjoy the day regardless.

11.01.2022 With people’s Christmas plans potentially changing at short notice due to the recent outbreak in Sydney, we’ve bought in some extra supplies to cover you over the coming days. For example, we managed to secure a handful of lovely hams, and we’ve a great selection of last minute foodie gift ideas if you find yourself with an unexpected guest. The deli cabinet, the fruit and veg department, the whole store in fact, will be fully stocked for all your last minute needs. We'll be open every day, except for Christmas Day and New Year's Day. #openforchristmas #lastminuteshopping #wegottheham #merrychristmas #bundanoon #southerernhighlands #shoplocal

09.01.2022 Dot, one of our beloved fur-babies died today. Lloyd and I are very sad, and will be distracted and low for the next wee while. We trust you’ll understand if we’re not as bright and cheery around the shop as we ought to be.

07.01.2022 It’s Science week, and to celebrate we’re sharing some fascinating factoids about the food we eat. Polyphenol oxidase is an an enzyme found in plants. It’s most obviously present in apples, avocados, and potatoes, and is what causes the flesh to brown when cut or damaged. When tissue cells become ruptured or broken along a cut surface these enzymes and other cell constituents combine and react with oxygen to create the brown discoloration. Polyphenol oxidase contains four ato...ms of copper per molecule, and is used as one of a plant’s chemical defences against parasites. To help mitigate the effects of polyphenol oxidase on apples, use a very sharp knife to reduce the amount of cellular damage - an apple cut with a dull or serrated knife will brown more than one cut with a sharp one. You can apply an antioxidant like citric acid (lemon juice) or tightly cover the fruit to prevent oxygen interacting with the polyphenol. #scienceweek #scienceisfun #learnanewthingeveryday #foodfunfacts #fruitandvegfacts #freshisbest #apple #foodinfo See more

07.01.2022 Good morning! Just to let you know that we’re open until 8pm this evening in case you find yourself caught short and in need of extra nibbles to go with your celebratory beverages. Closed tomorrow. Open again Saturday with a fresh fruit and veg delivery, as well as more milk and a Berry sourdough delivery. Have a wonderful evening! Happy New Year! #happynewyear #celebrate #bundanoon #southernhighlands #shoplocal

05.01.2022 Seasoning. It’s the difference between delicious and ... blah. Sounds obvious, but proper seasoning is the mark of a confident cook. And it’s not just about salt. Acid is just as essential! It helps brighten flavours, adds freshness, and can help make a heavy dish feel lighter. So the next time you find yourself with a dish that tastes a bit flat despite being properly salted, try adding a squeeze of lemon juice and some zest. If you find yourself lemon-less, try a dash of vinegar or a little splash of white wine. Like with salt, add a little to start and keep tasting tasting tasting until the blah disappears.

05.01.2022 And just like that it’s December ... and Christmas is once again nearly upon us. How would you like an extra $200 to spend on Festive cheer? We’ve got two $200 Visa gift cards up for grabs in our Christmas Stocking promotion this year. All you have to do is spend $50 or more with us during December and your name goes into the draw (you just add your details to the till receipt). Each time you spend you get another entry, so the more often you shop with us the greater your chance of winning. Entries close at the end of 23 December with the two winners drawn at 10am on Christmas Eve. See you in store soon. #christmasiscoming #southernhighlandschristmas #themoreyoushop #lovelivinglocal #shoplocal #supportlocal #highlandslife #southernhighlands #southernhighlandssmallbusiness #bundanoon

04.01.2022 We are so thrilled to have our very first deliveries of organic produce from @Duckfootfarm. Justin used to work with our friends at Moonacres and has recently gone out on his own working a small holding he’s called Duck Foot Farm at Moss Vale. The mustard greens, kale, salad turnips and other veg delivered into the shop this morning were still in the ground at daybreak. You simply cannot get any fresher than that! We will be getting a regular supply of whatever Justin produces but as we’re only stocking small amounts at a time to ensure ultra-freshness do get in early to avoid disappointment.

03.01.2022 Does this sound like you or someone you know? Loves talking about food. Has a sunny disposition. Takes pride in any job well done. ... Got a few muscles (to help lifting a box or two). Some retail experience (useful but not essential). Yes, the Village Grocer is hiring. We are looking for someone with these qualities and flexible availability to fill some casual weekday and occasional weekend shifts. If you think you might fit the bill please drop off a copy of your resume along with a covering note outlining what you love about food, why you reckon you’d be a great addition to the Village Grocer crew, and what hours you are available, before close of business Friday 4 September.

02.01.2022 The long weekend is here. Hooray! The weather forecast is for ‘spectacular’. Perfect picnic weather in fact. So what goes into your picnic hamper? Bread? Cheese? A bottle of something intoxicating...? What’s your spring picnic essential? How about a frittata bursting with spring greens? It’s about as simple as it gets... Just sweat off a leek (include all the green bits) and add a variety of leafy greens - silverbeet, kale, English spinach and/or baby spinach. Be generous. A... bunch of silverbeet and half a bunch of kale leaves (strip the stems ‘cause they’ll take too long to cook to soft) is about the right volume for a four person frittata. Once it’s cooked and all the greens have wilted, crumble through some feta. Place this mix into a lasagna dish. Toast a cup of pine nuts in a dry pan until golden and spread evenly over the green mix. Whisk up about 10 large eggs and pour over the greens. Bake in a medium oven until set. See more

01.01.2022 Due to the power outage we’ve had to close. We apologize for any inconvenience. We’ll reopen the moment the power’s back on.