Story: High End Groceries at the General Store Melville
Episode: 8
Presenter: Scott Bridger
Air Date: 27th November 2022

Scott takes a trip to his local gourmet grocery store and creates some amazing dishes perfect for Christmas lunch!

• From the creators of Angelo Street Market comes the General Store in Melville.
• Bring your senses alive with the aroma of freshly baked bread, seasonal fruit straight from the market, hand crafted garden salads, fresh cut cheeses, made to order rolls, freshly squeezed juices and locally roasted coffee beans.
• You can’t escape the freshness at General Store Melville. From the crack of dawn trucks begin to arrive from selected farms and the markets, loaded with our premium produce. The cafe doors open at 6am, where locally roasted coffee is pouring, and fresh baked bread, pastries and muffins are coming from the ovens.
• Their humble corner store sits amongst family homes, local business and schools. When you walk through the doors you get a sense of community.
• The General Store Melville are also committed to supporting WA farmers and growers to ensure the industry is sustainable for years to come. Sourcing in season produce and working directly with farmers and local growers to ensure quality and traceability for our customers.
• With a dedication to delivering healthy food options from our trusted suppliers through to the very food we create daily from our onsite kitchen. Their staff are dedicated foodies with a love for food and the creation of healthy and nutritious meal options for our customers.
• To recreate the recipe below with the freshest ingredients head on down to the General Store in Melville.

Pimped Potato Salad

Ingredients

• 500 gm Kipfler potatoes
• 150gm crème fraiche
• Juice of 1/2 lemon
• 1 small bunch dill- roughly chopped
• 1 tsp. djon mustard
• 50ml olive oil
• 1 red shallot- Sliced thin into rounds
• 1 tbsp. baby capers
• 1 whole dill pickle, sliced thin
• 1 bunch of local Asparagus
• 8 slices medium thick cut prosciutto

Method

1. Cook Potatoes in salted water for 20-30 minutes or until soft but not breaking apart.
2. While the potatoes are cooking preheat the oven to 180c and place the prosciutto slices on a line baking sheet, add another layer of baking paper and press down with another baking sheet and cook for 10-15 minutes, once crispy place of a cooling rack.
3. Once potatoes are cooked leave to cool to room temp then slice into small rounds
4. Combine the crème fraiche lemon juice, dill, mustard, and olive oil into bowl.
5. Cook the asparagus in salted water for 30 seconds then place straight into iced water to chill.
6. To build the salad, arrange the sliced potatoes over the plate of shallow bowl, arrange some of the sliced dill pickles, capers and shallots.
7. Gently spoon over the dressing filling the voids, slice the asparagus into half’s and arrange over the top.
8. Garnish with broken pieces of crispy prosciutto and some extra dill or herbs.

Pan de Tomate

Ingredients

• 2 slices of day-old sourdough (fresh bread can be used)
• 2 very ripe Roma or round tomatoes
• 4 cloves local garlic
• ½ cup of very good olive oil (whatever you can afford)
• Sea salt

Store bought additions

• 1 packet of white anchovies
• 1 small bunch of picked oregano
• 1 small wedge of Manchego cheese
• A few slices of Jamon Serrano

Method

1. Grill one side of the bread and leave to rest
2. Grate the tomatoes and season with olive oil and some sea salt
3. Gently bruise the garlic clove and rub it all over the bread generously
4. Spoon over the tomatoes and spread to the rim of the bread
5. Splash with some olive oil and sea salt.
6. Add your additions.

For more information:
https://thegeneralstoremelville.com.au/