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TAS Country : August 5th 2010
Friday, August 6, 2010 Tasmanian Country 11 News 1564-PA/G • Heavy Duty Oil Stabilizer • Upper cylinder lubricant • Diesel fuel conditioner • Food Grade Lubricants • Chain Lube • Full range of Greases We have the complete range of Morey s products call 91 Bass Hwy, Somerset Tas 7322 Phone 6435 1104 Fax 6435 2634 4 Carins Street, Longford 7310 Phone 6391 2600 Fax 6391 2633 firstname.lastname@example.org www.gaffneymachinery.com.au DEAD HORSE: Head chef Andrew Knott bottles some of Johnno's tomato sauce. It is seasonal, but we want to support local businesses and suppliers, so whenever we can we try to get our products from Tasmania.' Bottler of a change they are needed. Johnno's products are sold at IGA supermarkets across the state and are also sold on the mainland. With increased pro- duction capacity at their Invermay kitchens, Mr Bowles said they would be able to make more John- no's products to suit in- creasing demand and may add more products to the range down the track. The commercial kitchen had been designed by chefs and has a logical flow through system --- where products are moved from the cool stores at one end, through the kitchen where they are cooked or pro- cessed, and out the other side to the packing areas, without going backwards. Large cooking facilities enable the chefs to make 50-60 litre batches of prod- uct at a time when needed. On average, Mr Bowles said about 1000 litres of Johnno's products were made per week. Mrs Johnson works at the Invermay kitchen two days a week and said she enjoyed still being in- volved. ''I don't known how I would have gone from working 80 hours a week to nothing,'' she said. ''It really was a hobby that got out of hand, but we did enjoy it.'' She added the large ca- pacity of the specialised cooking equipment at Chef's Kitchen certainly made things easier. ''I wish we'd have known about some of this stuff, it would have saved us a lot of time over the years,'' she said. Mr Bowles said John- no's tomato sauce was their biggest seller, closely followed by the raspberry jam and the barbecue sauce. He said Johnno's unique homemade styles and flavours were what ap- pealed to most of their customers. A lot of the unique flavour of the Johnno's products comes down to recipes developed by the Johnsons over the years. He said while it had initially taken some ex- perimentation to adapt the Johnson's recipes to much bigger product batches, they now had it spot on.
August 12th 2010