Pepe Saya specialises in making handmade cultured single origin salted and unsalted butter - acknowledged to be of the very highest quality. Other handmade artisan products made by Pepe Saya include Ghee, Mascarpone, Creme Fraich and Buttermilk.
Opening the lid of the cooler pack that arrived by Express Post I was delighted to find my generous prize pack contained seriously good things! A feast for the eyes, these comprised
- 1x 225gm pack of cultured salted butter
- 1x 225gm pack of cultured unsalted butter
- 1x 300ml mascapone
- 1x 300ml cream fraich
- 1x 180ml pouring custard
- 1x 1litre buttermilk.
Unfamiliar with Pepe Saya Products because they are not available in South Australia I was immediately compelled to sneak a taste test of the butter and cream fraich. Result - I just knew the diet was about to be blown! I was already transported to heaven by the perfume, flavours and textures of each - and I'd only tried two!
The products were truly outstanding and I felt I needed to know more about Pepe Saya. Watching the video A Culture of Butter - The Pepe Saya Story from FOOD WINE DINE on Vimeo I was impressed with the pride, passion, commitment and dedication of Pierre Issa - Mr Pepe Saya, and his small staff. This is a small niche business aiming to do great things with our most precious of resources - Australian grown and produced food products. We must support these businesses!
Watching the video showing the making of the cultured butters by hand wonderful memories of my childhood flooded back! There I was alongside my late mother in the laundry of the family farm - and together we were making butter from huge bowls of the thick, yellow cream produced by our Jersey cow, Daisy. I recalled the rich, sweet perfume and flavours of that cream and the mounds of butter that resulted. And, of course, Mum's amazing cooking!
Have you tried mashed potatoes thick and luscious with melted handmade butter and rich, yellow cream? No? Put it on your bucket list - don't count the calories - and use Pepe Saya butter and cream fraich for amazing flavour and texture, and all round good food experience!
Watching the video showing the making of the cultured butters by hand wonderful memories of my childhood flooded back! There I was alongside my late mother in the laundry of the family farm - and together we were making butter from huge bowls of the thick, yellow cream produced by our Jersey cow, Daisy. I recalled the rich, sweet perfume and flavours of that cream and the mounds of butter that resulted. And, of course, Mum's amazing cooking!
Have you tried mashed potatoes thick and luscious with melted handmade butter and rich, yellow cream? No? Put it on your bucket list - don't count the calories - and use Pepe Saya butter and cream fraich for amazing flavour and texture, and all round good food experience!
To the question the competition asked 'Why would I like to win a Pepe Saya prize pack, and what would make with the products' I'd replied that I would use buttermilk to make a dozen featherlight scones that I would serve piping hot dripping with Pepe Saya butter, alongside others topped with a Quandong preserve I had recently made, and mascapone. I added, that served in my garden - sitting under the brolly this would be heavenly!
So, what did I make? Yes, true to my word I made Featherlight Buttermilk Scones - some served hot dripping with Pepe Saya butter, others topped with Quandong preserve - with the cream fraich substituted for the mascapone. And, instead of serving them under the brolly I made them for our family afternoon tea held during the half time break of the AFL Grand Final this last weekend!
The verdict - to the last grandson - this afternoon tea was voted to be 'the best ever!'
My verdict - the Pepe Saya products I used - the buttermilk, salted butter and cream fraich are the very best quality ingredients I have ever had the pleasure to use in my cooking. I hope that I will soon be able to source them here in South Australia!
My attention is now turned to the remaining products in my pack - and I have ideas! Watch this space for the next Pepe Saya installment!
Finally I wish to sincerely thank Pepe Saya and Bizzy Lizzy's Good Things for the opportunity to be inspired by, and to use such wonderful products. I am truly grateful!
Featherlight Buttermilk Scones
500gm self raising flour
2 level tspns baking powder
100gm salted butter (I used Pepe Saya cultured salted butter)
pinch of salt
300ml buttermilk (I used Pepe Saya buttermilk)
Method
Set the oven 220 degrees Centigrade. Line a baking tray with baking paper.Sift the SR flour, baking powder and pinch of salt into a bowl. Cut the cold butter into thin slices and drop into the flour.
Using your fingertips quickly rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture and quickly stir in the buttermilk. Do not overmix.
Turn the dough onto a floured board. Handling as gently and as little as possible form the dough into a round about 3 centimetres thick. Flour a scone cutter and cut the dough into rounds, dusting the cutter with flour in between cutting each scone.
Place the scones close together on the tray - this gives a better rise. Dust the tops of the scones with a light shower of flour, or, if preferred brush lightly with milk. Cook for 12 - 15 minutes until light golden on the top and the scones sound hollow when gently tapped. Move to a wire rack for cooling.
Enjoy any time!
Finally, I would like to say a huge thank you to my wonderful daughter, Sophie, who took 582 photos while I cooked! Check out her blog - Sophie's Kitchen Adventures here! Not only is she good with a camera, she's not bad in the kitchen either!!!
Cheers!
M
