Dear clients,
It is nearly the end of the year that has between a rock and a hard place. The year will go straight into the Guinness Book of Records as the “worst year in modern history.”
But on the bright side, the vast majority of us are still alive and most businesses have survived and with great hopes of vaccines in the near future, no doubt 2021 will be a much better “cru.” It can hardly miss.
As the year draws to a close and we move into the festive time, I hope that you will be able to enjoy some downtime over the Christmas season, even if it might look a little different to the previous years. Take care, stay safe and I look forward to catching up with you again in 2021.
In 2021 there is some good news, scheduled to happen during the first quarter: we will be able to do some short runs of packaging with a wide format flat printer and digital cutter with UV ink finishes. No more need to do an expensive knife for short quantities or limitation in size and a much quicker production time. Think about doing your own personalised wine, perfume, gift or product boxes for a special event, or even personalised it with the name of your clients.
With this new device, we will also be able to do some semi-3D points of sale for almost anything: spirits, champagnes or wine bottles, handbags, shoes, creams, perfumes, you name it. In partnership with a company based in the UK, we will have the exclusivity of the technology to produce here in Australia this amazing point-of-sale in cardboard and other completely sustainable products, which are also far more economical than the plastic-based models that are currently used in Australia.
If I don’t get a chance to see you before the 24th, I wish you a Merry Christmas and a much happier and prosperous New year.
Yannick Gacoin
Director, JP
Project of the month
For the second year in a row we have produced a really nice desk calendar for Bollore, with all public holidays for every state and territory. With a 1mm scored and folding stand, it sits perfectly flat on a desk.
Promotionals
Website link to Promotional Catalogue
Labels time
Any shape, any size, any quantity with a choice of white, clear or silver adhesive stock; we can ‘cover’ everything.
Recipe
Celtic Stuffed Tomatoes
Prep time
Serves
Ingredients
6 medium/large tomatoes
500g of lean ground beef
1 onion, minced
4 cloves garlic, minced
800g canned crushed tomatoes
3 cloves garlic, minced
⅛ cup olive oil
¼ cup dry white wine
½ cup minced flat-leaf or curly parsley
½ cup minced fresh mint
½ cup long-grained white rice
½ cup water
4 large potatoes
¼ cup olive oil
⅛ cup water
Sea salt
More olive oil for drizzling
Instructions
Take the tomatoes and slice off the the top, and set the top aside.
Scoop out the inside of the tomato, leaving just the tomato shell which you place in the baking dish.
With the scooped out tomato flesh, remove the tough core and squeeze the juice out, reserving the rest of the tomato flesh. Chop the tomato flesh and set aside.
In a large pan over medium heat, break up the meat while cooking it all the way through, about 5 minutes.
When the meat is cooked through and separated, but not brown, add the onion and garlic, cooking for about 5 minutes until the onion is soft.
Then add the extra tomato flesh and the tinned crushed tomatoes, olive oil and white wine. Simmer for about 10 minutes over medium-low heat.
While the beef is simmering, combine the freshly minced parsley and mint in a little bowl and set aside.
Peel and quarter the potatoes and place them in a bowl with the olive oil and a generous amount of sea salt. Toss to coat them and set the bowl aside.
Go back to the simmering beef and add the rice and the water to the pan. Simmer for a further 10 minutes over low heat, (this should just soften up the rice a little before baking it).
Remove the beef and rice mixture from the stove and add the fresh herbs, mixing well. Season to taste with sea salt.
Gently scoop the rice mixture into the tomato shells and put the reserved tops on the tomatoes.
Pour the potatoes into the baking dish and use them to surround the tomatoes, they will support them so that they don’t topple over while baking.
Put a little water (about ⅛ cup) in the bottom of the pan to help steam the potatoes.
Drizzle the tops of the tomatoes with a little more olive oil.
Bake the tomatoes for about an hour or until potatoes are golden and the rice is tender. Serve them hot or at room temperature with the potatoes.
