Interview - Jane Vassallo - Gourmet Herbs

How can you be guaranteed a consistent supply of fresh, hydroponic micro herbs for your restaurant or food production business? We spoke with Jane Vassallo, Director of Gourmet Herbs and learned more about what they offer.

FFW: How long has Gourmet Herbs been in business?

GOURMET HERBS:  15 years.

FFW: Do you actually grow all the herbs on your own farm?

GOURMET HERBS: Yes, we certainly do.

FFW: What is your company’s speciality?

GOURMET HERBS: We offer a great range of micro herbs that are used in cafes, restaurants and other foodservice outlets.

FFW: Are the herbs grown hydroponically?

GOURMET HERBS: Yes. It is actually the only way you can grow micro herbs.

FFW: In what format are your herbs supplied?

GOURMET HERBS: They are packed in bags and sent to Sydney Markets.

FFW: What advantages does supplying in punnets provide?

GOURMET HERBS: The punnets help to keep the herbs fresher. You simply snip off as you need it.

FFW: Are all your herbs meant as garnishes?

GOURMET HERBS: Yes, that’s their purpose, to enhance the appearance of dishes with fresh, edible, aesthetically-pleasing mini leaves.

FFW: What are some of the more unusual herbs you supply?

GOURMET HERBS: We offer Red Shiso which is a Japanese herb that has a flavour that’s quite indefinable. A lot of people think mint but there’s also a bit of a citrus note to it.

FFW: Is there a recommended way of handling, harvesting and storing the herbs?

GOURMET HERBS: The herbs are quite delicate so they should be kept in fridge at all times to keep them fresh.

FFW: Do you offer any consultation to chefs/cooks looking to pair a particular type of herb with a dish?

GOURMET HERBS: Yes we do and our clients find this extra level of service very helpful.

FFW: Do you grow organically?

GOURMET HERBS: No, however we only spray pesticides twice a year, in December, and the rest of the year we don’t use any at all.

FFW: Do you supply bulk quantities as well as the punnets?

GOURMET HERBS:  Yes we can offer bulk quantities to larger food producers and foodservice businesses.

FFW: How far afield do you deliver?

GOURMET HERBS: We only deliver to Sydney Markets as that is our meeting point for everyone.

FFW: How frequent are your deliveries?

GOURMET HERBS: We send fresh product 6 days a week into Sydney Markets.

FFW: How do you make it easy for clients to deal with Gourmet Herbs?

GOURMET HERBS: We accept orders through Text or email and when you arrive at the market it is delivered to your vehicle if it is a big quantity.

If you operate a Sydney foodservice business, consider using micro herbs for your dishes. They can enliven the look of any meal, add delicate flavours to sauces and even inspire the presentation of new menu creations. To find out more or to place an order, contact Gourmet Herbs today.