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| Off the Shelf By Helen Greenwood (Sydney Morning Herald) Golf's loss is food's gain. There is no such thing as a quiet retirement for this greengrocer. Mick Galimi loves food. He loves to cook it, eat it and talk about it. He spent more than 40 years selling fruit and vegetables, and he still loves to rise early, hit the markets by 5.50 am and load up the truck. "It's beautiful out there," he says. So when he decided to retire from the greengrocery business 10 years ago, it didn't take him long to get bored with golf. He had always wanted to do something with the "beautiful fruit we have here" so he started cooking and bottling the ingredients he knows and cherishes. Then there was no stopping him. In the past three years he has gone from six products to more than 150 different lines, from jams and chutneys to olives, mustards and marinades. He is still adding to his range of soups and salad dressings, salsa and pesto. Galimi concocts his products from basic recipes, adjusting them to suit his own taste. His peach and blackberry jams, for instance, have a very cooked, almost toffee flavour. |
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| More to my taste is the quince jam, a light symphony of sweetish tart, still showing its slightly grainy texture, it goes brilliantly with a South Australian cheddar and some chervil on sourdough bread. His tomato products are sensational, the ideal base for your own sauces. One woman drives from Randwick every couple of weeks to stock up on the 2kg jars of tomato puree and diced tomatoes with basil and rock salt. Shelf was keen to pass off the 2kg jars of nectarines, plums and peaches in light syrup as the fruit of her own labours at the stove. Galimi's drive in the kitchen - he has been putting in 16-hour days, not bad for a retired gent - is awesome. But even this bouncy, energetic man has his limits and has involved his whole family in this enterprise. His son-in-law Danny, a builder by trade, has swapped his spirit level for a spatula. Daughters Carmel and Lisa are behind the retail and marketing, and Mick's wife, Helen is inspiration and assistance. |
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The Galimi clan came to Earlwood in 1952 when it was still a suburb of genteel Australia, complete with gloves and hats and Sunday best. They still live in the area and have watched it changed by a vibrant Greek and Lebanese community. The idea to do gourmet food products evolved after the "girls" (his daughters) set up a deli-cafe in Engadine about the time Galimi retired. The cafe turned into a booming business but Carmel and Lisa sold it after three years. "They were only 18 and 20," says their proud father, who noted how many people flocked to buy home-made food. Now his own business is expanding at such a rate he is looking for a bigger space for the production kitchen. "People want to buy Australian-made goods," he says. "We've got to keep the prices right". |