delicious Australia August 2017

PHOTOGRAPHY

NIGEL LOUGH

STYLING

KIRSTEN JENKINS

PHOTOGRAPHY

NIGEL LOUGH

STYLING

KIRSTEN JENKINS

THE PRODUCER

CHRIS DE BONOCHRIS DE BONO

“Meru Miso is small batch, uses “Meru Miso is small batch, uses

the best Australian ingredients the best Australian ingredients

and is made using traditional and is made using traditional

methods. I’ve always had an methods. I’ve always had an

interest in fermenting. We realised interest in fermenting. We realised

that there was no good-quality that there was no good-quality

Australian-made miso available Australian-made miso available

and decided to branch out. Our and decided to branch out. Our

name comes from the Japanese name comes from the Japanese

pronunciation for Melbourne, pronunciation for Melbourne,

‘Meruborun’, and so we became ‘Meruborun’, and so we became

the shortened ‘Meru’. the shortened ‘Meru’.

“We naturally ferment our miso “We naturally ferment our miso

without any temperature control without any temperature control

and without adding anything extra and without adding anything extra

to the process. The key to great to the process. The key to great

miso is making sure it’s not too miso is making sure it’s not too

salty. While miso is traditionally a salty. While miso is traditionally a

salty condiment, this shouldn’t be salty condiment, this shouldn’t be

all that you taste – you should get all that you taste – you should get

a good balance of sweet, salty and a good balance of sweet, salty and

savoury, all at the same time.savoury, all at the same time.

“Christian Ryan was one of the “Christian Ryan was one of the

first chefs I met when we moved first chefs I met when we moved

to Tasmania. He has been a great to Tasmania. He has been a great

supporter of ours, ever since he supporter of ours, ever since he

first tasted our products, and he first tasted our products, and he

uses them in his restaurant.”uses them in his restaurant.”

MAKE THE MOST OF MISO: THE CHEF’S ADVICEMAKE THE MOST OF MISO: THE CHEF’S ADVICE

“At Aløft, we use Meru’s miso paste in many ways beyond the dressing shared here. “At Aløft, we use Meru’s miso paste in many ways beyond the dressing shared here.

We smoke it and mix it with butter (a great spread for toast, and delicious under the We smoke it and mix it with butter (a great spread for toast, and delicious under the

skin of roast chicken), we make miso soup, and we even combine it with a caramel in skin of roast chicken), we make miso soup, and we even combine it with a caramel in

desserts – it’s a tasty replacement for peanut butter. Meru also makes miso powder, desserts – it’s a tasty replacement for peanut butter. Meru also makes miso powder,

which is beautiful as a seasoning. It’s lovely to be able to support a local producer putting which is beautiful as a seasoning. It’s lovely to be able to support a local producer putting

so much passion into making a product with such history and tradition.” so much passion into making a product with such history and tradition.” – Christian Ryan– Christian Ryan

GREAT PRODUCER

B E H I N D E V E RY G R E AT C H E F I S A

Chef and Tasmanian state judge Christian Ryan has nominated Meru Miso’s organic Chef and Tasmanian state judge Christian Ryan has nominated Meru Miso’s organic

and unpasteurised Sweet White Shiro miso for the and unpasteurised Sweet White Shiro miso for the delicious. delicious. 2017 Produce Awards.2017 Produce Awards.

PRODUCE AWARDS.PRODUCE AWARDS.