I often say, I love all of my producers, and I do. And I know I shouldn’t have favourites, but when it comes to Mighty Bean Tempeh, and the two absolutely beautiful souls behind it, Julie and Michael Joyce, I can’t help it… they are one of my favourite producers and have been for over ten years now.
Working in the food industry on the Sunshine Coast, I have had the joy of meeting many producers, and discovered much in the way of innovative and interesting produce.
I first met Julie and Michael at the Eumundi Markets, while I was working on my first book A Gourmet Odyssey – Noosa to Mooloolaba. At that point I had heard of tempeh and had tried a few soya products, but I wasn’t particularly enamoured by them. But then I tried Mighty Bean’s tempeh, in particular, their original tempeh, and from that moment it has been a solid staple in our household and usually have at least one block in the freezer and grab it fresh at every opportunity.
Tempeh is a cultured soya bean – I classify it as one of those freaky foods (said fondly). It is a result of spores of a fungus (Rhizopus oligosporus) being introduced to soaked, dehulled and partially cooked organic soybeans. The layer of beans are then fermented for 24-36 hours at 30°C at which point a natural culture forms and the beans firm into a cake-like consistency which is then cut into blocks. From there it is sold either fresh and natural, or marinated with one of Mighty Bean’s special mixes.
The fermentation/culturing process of the tempeh makes the carbohydrates in soy more digestible and creates a wonderful probiotic, high quality vegetable protein which is gluten free, dairy free, GMO free (the beans are organic), and fabulously nutritious. Did I mention delicious?
I have tried a few other tempehs, but really, nothing comes close to the fabulous flavour of Mighty Bean Tempeh, so I am sorry if I am sounding like an infomercial, but this tempeh is seriously good. I generally find other tempehs tasting closer to the plastic wrapping they are packaged in, rather than anything remotely palatable. I used to think how dismal it would be to be a vegan… used to.
Mighty Bean Tempeh has a natural earthy, almost nutty taste, and I feel almost embarrassed to admit that the Gourmet Roast, only just survives the drive home, and I quite often eat the whole block at once, by myself – I don’t think it is intended to be eaten that way…
Julie and Michael’s journey began over 30 years ago now. They returned from a trip to Indonesia with a recipe. Michael jokes, that he was looking for a way to make money so he wouldn’t have to go to work. I don’t think either anticipated how successful the tempeh would be. Having said that, their business is the size that they want it to be. They were not trying to build empires; just big enough so they could both still enjoy what they are doing.
Since, Michael has also planted organic ginger, turmeric and galangal, all of which flourish on their Cooloolabin property, and provide the foundation for the marinades for the various tempeh flavours.
While tempeh has always been regarded a health food product, I have always felt that it has been underestimated as a gourmet product. Tempeh is not just for vegans and vegetarians – well at least not this tempeh. To illustrate my point, I remember having a conversation with my teenage son when I first discovered the product… his words were along the lines of, ‘I am not eating your hippy shit’(not one of my prouder moments). It was not easy, but I eventually persuaded him to try some fried tempeh. Proudly, I can admit that he was sold. Whenever he comes home now, I make sure I have either some fresh, or stockpiled in the freezer – he needs no convincing now.
Tempeh can be prepared in various ways. The Gourmet Roast… just eat as is. The fresh I love, fried in coconut or peanut oil with aioli or pesto. Or my favourite, as toy soldiers, instead of toast, with my soft boiled eggies (free range of course). The marinated, I add to curries and stir-fries or as satay skewers, but really the recipe suggestions are endless – it is quite the versatile morsel.
Michael and Julie can still be found at the Eumundi Markets, most Saturdays as well as many of the more health focussed grocery stores on the Sunshine Coast and beyond. It is nice to see Julie and Michael’s sons, Daniel and Jesse, embrace the Mighty Bean legacy and get involved with the family business and introducing their fabulous tempeh to a whole new audience. If you haven’t tried it, get yourself up to Eumundi Markets this Saturday and try some – you will love it!
For more information, visit their website:
http://www.mightybeantempeh.com.au
This story was written by Petra Hughes – Pebbles + Pomegranate Seeds
