Awards
In April 2005 Ωmega™ Seafood
won the overall Food Service title as well as a
special award for Convenience at the Prix d’Elite
in Belgium. Attached to the European Seafood Exposition
this is considered to be the Oscars of seafood! European
Seafood Exposition 2007
“Best
new seafood product 2004” – New
Zealand Hospitality Magazine
Testimonials
- Shelly Witchell, owner of Shelly's Food For Friends, The Vines Village
193 Rapaura Rd, Blenheim.www.thevinesvillage.co.nz
I was using Omega mussels while working in Marlborough, and was delighted to recently find a reliable supplier here in Auckland.
No longer do we spend back-breaking hours scrubbing live mussels - we are freed up to be creative!!!
They are a great talking point amongst our clientele of largely overseas guests.
I love the consistency, flavour, aroma and
convenience of this product. And the price means they are cost effective as well.
The long shelf life is amazing - a real bonus for us as our numbers fluctuate wildly on our dinner cruises (we are never
caught out these days).
We prepare them simply so their natural flavour comes through - they are steamed in a broth of sauvignon
blanc, garlic and lemon to which we add the mussel juices. Guests mop this lovely broth up with freshly baked crusty bread
- divine!!!!
- Sue Green, Catering Manager, The Pride of Auckland www.prideofauckland.com
says Wayne
Jones, owner of Bully Hayes restaurant in Akaroa. He sells Omega Mussels by the ½ Kg or Kg and clearly enjoys the ‘low
risk’high margin he is able to make.
- Wayne Jones, owner, Bully Hayes restaurant www.bullyhayes.co.nz
We
have been using this product ever since it came
on to the market and it is great because all the
staff can prepare and send the mussels out to the
dining room when we are busy.
-
Mary MacDonald, Owner of Lands End cafe, Lands
End, Bluff, New Zealand www.landsend.net.nz
.
Every now and then a product
comes along that makes you really take notice.
These tasty little gems by PHR Processing Ltd
are one such product. I was amazed by the texture,
taste and aroma of these vacuum packed, precooked
mussels. The secret is that the mussels are vacuum
packed live in a special polymer layer, they
are then cooked at 101°C, which locks in all
their essential juicy goodness. This process
makes them impervious to bacteria. They will
also have an incredible chilled shelf life.
I decided to prepare them
in a way that would accentuate their natural
characters. Some chardonnay and finely diced
onion was brought to a simmer with a bay leaf
and peppercorns, the contents of a 500g pack
of Ωmega™ mussels was emptied in to the pot
and heated through. I then removed the mussels
and thickened slightly the resulting broth
with equal quantities of softened butter mixed
with flour. The finished mussel essence was
then poured over the still warm and glistening
mussels with some chopped coriander and a squeeze
of lemon.
The mussels looked, tasted
and smelt almost like they had come straight
from the sea. If I was served these mussels,
I don’t think I would question their
freshness... and I have cooked a lot of fresh
mussels in my time. My guess is that this product
will enjoy a great deal of success
– Luke
Macann, Hospitality Magazine, January 2005
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