Presenting...The Goods Unltd website!
Magda Szubanski was not the only one who had a mid-season makeover; here at The Goods Unltd we have shed the cumbersome kilos of our old website for something sexier and snazzier!
Long overdue and much anticipated The Goods website is now ready to rock'n roll. Thanks to the creative team at SwearWords (and our own touch of magic), our website is a delicious way to get to know the brands we represent as well as stay informed about that's news at The Goods .
Thanks for supporting The Goods,
Virginia Ranicar
Do you stock brands The Goods Unltd represents? Are you changing your trading hours during the Christmas period? If so, then let us know so we can ensure everyone has a Merry Christmas!
Long overdue and much anticipated The Goods website is now ready to rock'n roll. Thanks to the creative team at SwearWords (and our own touch of magic), our website is a delicious way to get to know the brands we represent as well as stay informed about that's news at The Goods .
Thanks for supporting The Goods,
Virginia Ranicar
Do you stock brands The Goods Unltd represents? Are you changing your trading hours during the Christmas period? If so, then let us know so we can ensure everyone has a Merry Christmas!
Client News: Know Your Dough
The Unlimited Cuisine Company, run by renowned Chef Tony Tan, hosted La Madre's Head Baker John Schirmer and La Madre owner Tez Kemp for a hands-on class of sourdough and traditional bread-making. La Madre ('the Mother' in Italian) creates four ranges of hand-made breads - Organic Sourdough, Rye Sourdough, 100% Spelt and traditional breads.
Our enthusiastic group had come from far and wide to understand the basics of sourdough and traditional bread making. Knowing how to make your Mother (and how to look after it - hopefully forever!), plus all the processes behind making great bread left our team of budding bread makers excited about taking this new skill back to their own kitchen.
Our enthusiastic group had come from far and wide to understand the basics of sourdough and traditional bread making. Knowing how to make your Mother (and how to look after it - hopefully forever!), plus all the processes behind making great bread left our team of budding bread makers excited about taking this new skill back to their own kitchen.
Client News: Hey La La The Goods Unltd goes Global with Heilala Vanilla!
With a brand story so inspiring and engaging, it is understandable why The Goods team fell head over heels for Heilala Vanilla.
Heilala Vanilla began as an aid project to assist a village in the Vava'u Islands, Kingdom of Tonga. There, a New Zealand family fell in love with the people and the environment and worked together with the local community to set up a sustainable, productive use for the land they had – thus a vanilla plantation was born. The development of the plantation enabled education and infrastructure resources to be implemented for the village which they otherwise may not have had – Heilala Vanilla is regarded by the local Agricultural Ministry as a true example of Pacific partnership.
In true Goodist style, Chief Goodist Ginnie had to travel to the Vava'u Islands in the Kingdom of Tonga to understand just how truly magnificent the vanilla plantation is. Ginnie was welcomed to the remote island like a princess - in actual fact the Tongan princess had arrived in town just a day earlier to judge the annual competition of Best Presented Village. The town was buzzing with everyone sweeping, trimming, tidying and colourfully decorating the front of their houses to take out the big prize.
While the allure of clear skies and crystal waters (and a sighting of the Tongan Princess) was more than enough motivation to leave the winter gloom of Melbourne Ginnie got to see where the vanilla is grown, witness the final stages for the drying process and meet the families that tend to the plantation under the gentle guidance of John Ross – co-founder of Heilala Vanilla.
In mid July the vanilla harvest was in the final stages of drying and whilst pollination does not occur until August Ginnie was lucky enough to see a vanilla planifolia (orchid) flower. The crop only flowers once a year and the flower remains open for pollination for a short period of just four hours. It was amazing to witness Televala's expertise with a small wooden stick (the size of a match-stick) as she hand pollinated the flower. If not hand-pollinated within this window of time the flower will die, and there will be no vanilla for us.
It was fun for The Goods to get familiar with Heilala Vanilla products: Vanilla Pods, Vanilla Extract, Vanilla Paste and Vanilla Sugar . Putting the products through their paces, we cooked up a storm and of course sample the delights. Check out what we got up to at www.heilalavanilla.co.nz/index.html and click on The Vanillaettes! Watch the Heilala Vanilla bake off video in Melbourne! Moist, plump, shiny and packed full of seeds and vanillin, the superior flavour in the vanilla pods is evident. This intense fullness of flavour carries through all the products with only the most traditional and thorough techniques employed to create the extracts and pastes.
Heilala Vanilla is an exciting addition to The Goods portfolio and we look forward to sharing this fabulous product with you!
Heilala Vanilla began as an aid project to assist a village in the Vava'u Islands, Kingdom of Tonga. There, a New Zealand family fell in love with the people and the environment and worked together with the local community to set up a sustainable, productive use for the land they had – thus a vanilla plantation was born. The development of the plantation enabled education and infrastructure resources to be implemented for the village which they otherwise may not have had – Heilala Vanilla is regarded by the local Agricultural Ministry as a true example of Pacific partnership.
In true Goodist style, Chief Goodist Ginnie had to travel to the Vava'u Islands in the Kingdom of Tonga to understand just how truly magnificent the vanilla plantation is. Ginnie was welcomed to the remote island like a princess - in actual fact the Tongan princess had arrived in town just a day earlier to judge the annual competition of Best Presented Village. The town was buzzing with everyone sweeping, trimming, tidying and colourfully decorating the front of their houses to take out the big prize.
While the allure of clear skies and crystal waters (and a sighting of the Tongan Princess) was more than enough motivation to leave the winter gloom of Melbourne Ginnie got to see where the vanilla is grown, witness the final stages for the drying process and meet the families that tend to the plantation under the gentle guidance of John Ross – co-founder of Heilala Vanilla.
In mid July the vanilla harvest was in the final stages of drying and whilst pollination does not occur until August Ginnie was lucky enough to see a vanilla planifolia (orchid) flower. The crop only flowers once a year and the flower remains open for pollination for a short period of just four hours. It was amazing to witness Televala's expertise with a small wooden stick (the size of a match-stick) as she hand pollinated the flower. If not hand-pollinated within this window of time the flower will die, and there will be no vanilla for us.
It was fun for The Goods to get familiar with Heilala Vanilla products: Vanilla Pods, Vanilla Extract, Vanilla Paste and Vanilla Sugar . Putting the products through their paces, we cooked up a storm and of course sample the delights. Check out what we got up to at www.heilalavanilla.co.nz/index.html and click on The Vanillaettes! Watch the Heilala Vanilla bake off video in Melbourne! Moist, plump, shiny and packed full of seeds and vanillin, the superior flavour in the vanilla pods is evident. This intense fullness of flavour carries through all the products with only the most traditional and thorough techniques employed to create the extracts and pastes.
Heilala Vanilla is an exciting addition to The Goods portfolio and we look forward to sharing this fabulous product with you!
What We've Found: Dolcetti
Tucked behind the bustle of The Queen Victoria Market, Dolcetti is a quiet achiever of the most delicious kind. At a time earlier in the morning than most of us can contemplate, Marianna De Bortollo, a second generation Aussie brought up on her mother's Sicilian cooking, is up grinding cinnamon and candying fruit.
For Marianna, starting Dolcetti was a chance to tell her story and share her love for creating exquisite cakes and biscuits that have been thought through to the last detail. Her technical expertise is evident in her dough and pastry work and her creative zeal sees every piece look like an artwork almost too good to eat. Dolcetti means little sweet things in Italian and that is all you will find here. Marianna's perfectionist nature results in a range that is streamlined with taste, presentation and quality.
Marianna attributes the Italian name to all her products, which can leave customers a little tongue tied on their first attempt, however it won't be long until you are singing sweet Sicilian words as you dream about which cake or biscuit to try. To start your song we suggest you try the Ricotta Cassateddi, a sweet turnover style doughnut filled with a lemon spiked ricotta, ( we actually saw the Ricotta man come in with his daily delivery- only the freshest for Mariana!). Next were the Pistachio and Cherry Biscuits – something new Marianna devised that day, drawn to the colour combination of crimson red and green. Although the Australian pistachio's used are not the cheapest in town she says the taste they produce is second to none. Did we mention the Chocolate Prune and Grappa cake or the Chocolate Bomboline? Beyond delicious!
When we asked Marianna what she wanted people to take away with them from Dolcetti, it was the importance of understanding the fresh quality ingredients, or in her words, 'to respect the produce'. Marianna scoffs at the idea of buying roasted almonds - 'who does that?' she comments, 'we roast our nuts. Daily'. There are no short-cuts taken and that is obvious from your first bite. Enquiring customers trust her suggestions knowing that each item is something to be savoured.
'Subtle flavours are important in Sicilian baking and I get a real kick out of hearing people say 'is there a bit of lemon in that?' It's nice to see people getting such pleasure out of something that gives me so much pleasure.' - Marianna De Bortollo, Dolcetti
Free range Green Eggs, Heilala Vanilla organic flour, calibre chocolate, house made candied fruit and jams - it's a stellar line up that is based on her upbringing of making things from scratch. With three people on her team (one of them an ex-customer!) it is no secret that a lot of hard work is going on behind the scenes to create these delicate, dainty morsels.
223 Victoria St
West Melbourne VIC 3003
03 9328 1688
Get your goodness on the following days;
Tuesday to Friday 7am - 4pm
Saturday 8am - 4pm
Sunday 9am - 4pm-
For Marianna, starting Dolcetti was a chance to tell her story and share her love for creating exquisite cakes and biscuits that have been thought through to the last detail. Her technical expertise is evident in her dough and pastry work and her creative zeal sees every piece look like an artwork almost too good to eat. Dolcetti means little sweet things in Italian and that is all you will find here. Marianna's perfectionist nature results in a range that is streamlined with taste, presentation and quality.
Marianna attributes the Italian name to all her products, which can leave customers a little tongue tied on their first attempt, however it won't be long until you are singing sweet Sicilian words as you dream about which cake or biscuit to try. To start your song we suggest you try the Ricotta Cassateddi, a sweet turnover style doughnut filled with a lemon spiked ricotta, ( we actually saw the Ricotta man come in with his daily delivery- only the freshest for Mariana!). Next were the Pistachio and Cherry Biscuits – something new Marianna devised that day, drawn to the colour combination of crimson red and green. Although the Australian pistachio's used are not the cheapest in town she says the taste they produce is second to none. Did we mention the Chocolate Prune and Grappa cake or the Chocolate Bomboline? Beyond delicious!
When we asked Marianna what she wanted people to take away with them from Dolcetti, it was the importance of understanding the fresh quality ingredients, or in her words, 'to respect the produce'. Marianna scoffs at the idea of buying roasted almonds - 'who does that?' she comments, 'we roast our nuts. Daily'. There are no short-cuts taken and that is obvious from your first bite. Enquiring customers trust her suggestions knowing that each item is something to be savoured.
'Subtle flavours are important in Sicilian baking and I get a real kick out of hearing people say 'is there a bit of lemon in that?' It's nice to see people getting such pleasure out of something that gives me so much pleasure.' - Marianna De Bortollo, Dolcetti
Free range Green Eggs, Heilala Vanilla organic flour, calibre chocolate, house made candied fruit and jams - it's a stellar line up that is based on her upbringing of making things from scratch. With three people on her team (one of them an ex-customer!) it is no secret that a lot of hard work is going on behind the scenes to create these delicate, dainty morsels.
223 Victoria St
West Melbourne VIC 3003
03 9328 1688
Get your goodness on the following days;
Tuesday to Friday 7am - 4pm
Saturday 8am - 4pm
Sunday 9am - 4pm-
Good News Archive:
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