Updated: Jan 18
Small business is the community’s spice of life amidst COVID-19 and flood
With the explosion of interest in home cooking and alternative cuisine, fuelled by countless celebrity chefs, competitions, TV shows, books and online tutorials, the demand for more exotic and unusual ingredients has blossomed as budding home chefs look to elevate their dishes.
TV shows such as MasterChef and My Kitchen Rules are just two examples that have tweaked people’s interest and influenced the way food is prepared and consumed. The good old meat and two veg has slowly but surely seen itself pushed to the side of the plate to be overshadowed by an array of exotic dishes and offerings from all over the world.
One thing this culinary explosion has taught us is the importance of the ingredients that go into each dish. Never under-estimate the role of seasoning and the combination of the right flavours, as luminaries such as Gordon Ramsey and Pete Evans are always so keen to remind us.
Port Macquarie-based Gourmand Ingredients has been in a position to help all such budding home chefs for over a decade now, ensuring one and all that home cooking can be anything but boring with an array of exotic ingredients and goods from all over the world.
Situated in shops 3 and 4 at 39 Short St, Port Macquarie the business was established in 2010 by husband and wife John and Maryline Green. The shop sells specialty ingredients from around Australia and the world and aims to provide the opportunity for local residents to expand and elevate their cooking experience without the need to travel afar to big cities in order to access what can often be difficult-to-find commodities.
Whether people are looking to cook South East Asian, Indian, Japanese, Korean, Chinese, Thai, Mexican, African, European or any other exotic cuisine, the shop almost certainly has the right ingredients to stock up on.
Pantry staples such as organic flour, jasmine rice and split peas are also available as are regional Australian, vegetarian, and gluten free products from both small and large producers. A new section providing Filipino specific ingredients is coming soon, offering products such as the delicious adobo sauce.
However, rewind only a few months and the business was placed under serious jeopardy.
It’s been a tough last year or so for pretty much everyone around the world. COVID-19 has impacted everyone, everywhere, causing irreparable damage and heartache to all it has impacted and reshaping the way we view and conduct our daily lives.
Australia has managed the pandemic relatively effectively in comparison to other parts of the world that have found themselves in an awful predicament. Sure, the country is not out of the woods just yet but the robust track record thus far suggests a brighter future ahead is attainable.
It has been possible to shackle the coronavirus to a degree due to decisive policies at government and state levels and thanks to the responsible actions of a diligent Aussie public. However, unfortunately, there are just some things that cannot be controlled and mother nature is arguably at the top of that list.
Australia has experienced increasingly erratic weather patterns of late with devastating bushfires and flooding sadly becoming more and more frequent.
The devastating floods that were experienced in northern New South Wales and south east Queensland during an 11-day spell in March earlier this year were such an example, wreaking havoc and leaving families, communities and businesses in complete disarray.
During that timeframe in March 2021 there was almost 82,000 gigalitres of rainfall in a single week along the NSW mid-north coast, according to data from the Bureau of Meteorology (BOM). It was officially the wettest week on record in 120 years. To provide some sobering context, this equates to approximately 160 times the amount of water in Sydney Harbour.
Port Macqaurie, of course, did not escape the devastation and Gourmand Ingredients was just one of many local businesses hit hard.
Due to huge customer demand, the shop had been stockpiling goods. Immediately prior to the flood, pallets of frozen goods had arrived in time for Easter. Boxes and boxes of produce and goods lined the floor of the shop’s aisles.
Sadly, when the floods struck all of these goods were rendered useless and had to be discarded, with a total of three skip-bins worth of spoiled stock being thrown out.