Pilpel Fine Foods has been featured in various magazines and newspapers,
below are some of the articles. Food
Service Magazine, April 2006
Vegan Dips
Pilpel Fine Foods is a fairly new company that in the last 12 months
made a mark in the gourmet circle. Pilpel's trademark is vegan dips
that are gluten-free, dairy-free, egg-free, animal fat-free, no artificial
colours or flavours added and no preservatives. With great Mediterranean
flavours Pilpel supply in bulk to restaurants, hotels and caterers,
and recently started an antipasto line to be supplied only in bulk
to the foodservice. Canberra Times,
Food and Wine section, March 1st 2006.
Dip
into tasty vegetarian and dairy-free treats.
I picked up some fantastic dips at the Lyneham IGA supermarket recently,
and found they’d been snapped up by the time I went back a day
later to get more. The dips are vegetarian and dairyfree,
and because they don’t have any preservatives they need to be
eaten fairly quickly. I tried the beetroot and almond flavour (very
zesty, with a hint of hot mustard) but there are other lovely-sounding
flavours available, such as carrots Moroccan, lima bean Egyptian (with
lemon myrtle) and chickpeas Persian.
If you see them, snap up a couple— they’re not lasting
long.
To view the article in PDF format, please click
here. (PDF file, 983kb) The Sydney Morning Herald, Good Living,
January 24 2006
Hot Stuff
Pilpel gourmet dips $5/200g
These are perfect little pots to have stashed in the fridge for when
friends drop in or if you just feel like a tasty snack. Pilpel Mediterranean
gourmet dips come in many flavours and are gluten free, contain no
dairy, egg, animal fat, preservatives, artificial colours or flavours
and they taste delicious. The Moroccan carrot is a vibrant natural
colour, perked up with Middle Eastern spices. Try it on focaccia,
stirred through soup or tossed with roasted vegetables. The hummus
(made with top-quality Ord River chickpeas) is very creamy and delightful
on toasted pita bread. Roasted capsicum, char-grilled eggplant and
spices in the eggplant dip will enhance a vegetable lasagna, or is
delish just piled on bruschetta. Beetroot teams well with red meat,
so next time you make a hamburger, spread a dollop of the almond and
beetroot dip on your toasted bun. Available from Norton St Grocer,
Leichhardt, 9572 7511. Regional Food
Magazine, Issue 2, Spring Summer 2005
IT SEEMS THAT a staple of every market is someone selling home-made
dips. Hummous, tahini, carrot, eggplant lust about covers it... for
me sometimes that's a bit boring. That's why I stopped at the Pilpel
stand at the Canberra Old Bus Depot market and sampled. `Try this'
I was exhorted, `now this'. I soon said 'stop' with my mouth buzzing,
bought a Chickpeas Persian dip and fled. It was declared by all as
'very good' so I figured it was worth a Harvest item. Next week I
was back asking questions and this time Dari Kaplan insisted that
if I was going to mention their Pilpel range, I had to try them all.
Over the next week, with a couple of dinner guests and an active daughter
who eats constantly, most of them went. We cooked with some (spread
on grilled lamb chops) and ate them as relishes. The range names suggest
these are not your regular dips-Beetroot Almond, Capsicum Turkish
Salsa, Carrots Moroccan, Chickpeas Persian, Lima Bean Egyptian, Fire
Roasted Eggplant & Capsicum, Chickpeas Tunisian, Eggplant Baraka,
and Chilli Tahini are just some of a range they keep adding to.
The Mediterranean flavours come as no surprise when you know that
the husband and wife team of Pilpel are Dari and Yahiel Kaplan. (Pilpel
is Hebrew for pepper). Pilpel are exhibiting at the Fine Food Australia
trade show, so they will almost certainly be snapped up for wider
distribution.
