As we approach the final term of the year, ASCA extends its heartfelt thanks to every school canteen team across Australia. Your resilience, creativity, and commitment to student well-being continue to inspire us. Whether you’re navigating staffing shortages, adapting to new regulations, or simply trying to keep up with demand, we see you—and we’re here to help.
This year, we’ve heard your feedback through events and conversations with our Area Managers. Many of you are seeing growth in student engagement and profitability, while others are facing different pressures. That’s why ASCA is doubling down on our mission to ensure school canteens are not only viable, but profitable and sustainable for the long term.
Looking ahead to 2026, we’re excited to announce a fresh new ASCA website—designed to make it easier than ever to access offers, resources, and support. We’re also working
Keep in Touch
hard to improve communications across our network, so you’ll receive the right information at the right time, in the format that works best for you. Don’t forget, if you haven’t opted into a printed Newsletter, this is the final issue you will receive in hard-copy format.From Term 2, 2026 our Newsletters will be delivered to you digitally, unless otherwise requested. Rest assured, your Calendar and Back-to-School Term 1 editions will continue to be posted to you each year.
And don’t forget the Canteen Resource Centre—a completely free and growing hub of templates, calculators, guides, and tools to help you run a successful canteen. It’s available on our website. We’ll be enhancing this platform in the coming months to make it even more valuable and user-friendly.
At ASCA, we’re passionate about supporting school canteens because we recognise the vital role they play in their communities. Thank you for everything you do. Let’s finish the year strong—together.
Christine Bucca, ASCA CEO
ASCA has partnered with PFD because they are the preferred food service supplier for schools in your region. This means that PFD understands the service needs of schools and has a wide range of products and pack sizes suitable for school canteens.
ASCA works with PFD to increase the range of products required by school canteens so that you can order most of your needs through one supplier thereby minimising numbers of orders, deliveries and invoices.
Keep an eye out for our preferred supplier specials in this newsletter – remember purchasing from these suppliers will maximise your canteen’s profitability.
Contact PFD:13 17 33
100% CLUB
ASCA’s 100% Club was established to reward school canteens that are buying from designated ASCA suppliers.
Membership
As an ASCA member, you automatically* receive 100% Club member status if you are buying from ASCA suppliers. There are two categories:
Gold:
Must purchase from 4 core suppliers and at least 2 other suppliers
Silver:
Must purchase from 3 core suppliers and at least 2 other suppliers
Upgrade to Gold simply by purchasing from one more core supplier!
Find out more
Contact your ASCA area manager or call our Help Desk on 1800 219 556 REWARD
Priority invitations to ASCA events
Participation in a quarterly prize draw
Bonus points in the ASCA Rewards program
Suppliers CORE CATEGORY SUPPLIER
Food service ASCA preferred distributor Ice cream Streets
Milk/Juice Lactalis Chicken Inghams
OTHER Snacks Smiths
Beverages Schweppes or Golden Circle or Refresco
Bakery Patties or Mrs Macs
*Minimum spend of $100 with each supplier
Are you having trouble finding your favourite Wombat Valley Mayonnaises and Dressings ? Please visit our website to find your closest Wombat Representative , they will assist you in sourcing the sauces.
Proudly Australian Owned Company
Wombat Valley, Butter Chicken Recipe
Ingredients:
1 x 2kg Wombat Valley Butter Chicken Simmer Sauce
2 kg Inghams Diced Roasted Chicken
1kg Vegetables of your choice
2 x 400g Cans Coconut Cream
Method:
Pan fry Vegetables till cooked. Add Simmer Sauce.
Add Cooked Chicken.
(If using Fresh Chicken pre cook the chicken before adding)
Add Coconut Cream.
Lower heat and simmer for 20 Minutes. Serve with rice.
Yield: Approx. 5kg of mix.
Suggestion: Prepare and serve in Eco cardboard containers. The below containers can be used for storage in freezer and reheating. Please check with your Envirochoice representative.
SPRING INTO SUMMER WITH THESE DELIGHTS FROM A&T TRADING
A&T Panko Shitake Mushrooms
5x 1kg
Code CRUM36
Bak or Fry
A&T salt & Pepper Squid 5x 1kg
Code TS2
Bake or Fry
A&T Panko Cauliflower
5x 1kg
Code CRUM41
Bake or Fry
A&T Tempura Fish Cocktails 5x 1kg
Code TEMP33/TEMP35
Bake or Fry
A&T Crumbed Jalapeno Poppers 5 x 1kg
Code CJP2
Bake or Fry
A&T Vegetarian Cocktail Spring Rolls 15 GM
FF11 8x96 Deep fry Only
OV1 10 x 48 Oven Bake Only
Bake or Fry
When
- Canteen Volunteer & Parent, Dural Public School,
Risoni & Meatballs
INGREDIENTS:
San Remo #47 Risoni 5kg
7kg Napolitana sauce
150mL olive oil
10 onions, finely chopped
20 garlic cloves, finely chopped
5kg pork & veal mince
5 cups breadcrumbs
METHOD:
2 1/2 cups grated Parmesan (plus extra to garnish)
10 eggs
2 1/2 cups finely chopped parsley (plus extra to garnish)
10 teaspoons sea salt
5 teaspoons cracked black pepper
10 balls fresh mozzarella
1. Heat a small frypan over medium to high heat, add olive oil, onion and garlic and sauté until softened. Set aside to cool slightly.
2. Place cooked onion and garlic, mince, breadcrumbs, Parmesan, egg, parsley, salt and pepper into a medium bowl and mix well to combine. Form into walnut sized meatballs.
3. Meanwhile, bring Napolitana sauce and 2 cups of water to the boil in a large, deep frypan.
4. Add meatballs and simmer for 5 minutes.
5. Add Risoni, stir well, cover and simmer for 15 minutes, stir occasionally.
6. Garnish with torn mozzarella, chopped parsley and grated Parmesan.
7. Serve and enjoy with family and friends!
For more information about Food Service and other great recipe ideas sanremo.com.au
SR Risoni #475kg - PRODUCT CODE: 01004705
Penne Al Forno
INGREDIENTS:
San Remo #18 Penne 5kg
150mL olive oil
10 brown onions, diced
10 garlic cloves, crushed
150g smoked pancetta, finely diced
METHOD:
1. Preheat oven to 200°C.
8kg canned diced tomatoes
500g of basil
10kg mozzarella, grated
500g Parmesan, grated
5 teaspoons salt and pepper
2. To make the pasta sauce, heat of olive oil in a pan. Add onions, garlic and pancetta and cook for 5-7 minutes on a medium heat until onion is golden brown and caramelised.
3. Add tomatoes and basil and season with salt and pepper. Adjust temperature to low to medium, stir occasionally for around 20 minutes until the sauce has thickened and the tomatoes have cooked down.
4. In a pot of boiling salted water, cook pasta halfway through and drain pasta.
5. Assemble the pasta bake in a baking dish: tomato sauce on the bottom, pasta layer, tomato sauce, and then the cheeses. Repeat this process until you have filled your baking tray.
Primo Stackers Chicken Cheddar, Cheese & GF Rice Crackers 45g
ASCAplus staff benefits program
ASCAplus is a program for the staff (and volunteers) of ASCA-member schools.
Personal purchases can be made through our suppliers, bringing you more value from your ASCA membership. Make sure all of your staff know they can take advantage of the generous offers from the below ASCA Preferred Suppliers!
Enjoy savings across a great range of:
• Home
• Health & Wellbeing
• Retail
• Travel & Entertainment
Speak to your Area Manager or register today via our website!
In all cases ASCA has negotiated discounts and special pricing which is not available to the general public.
Visit asca.com.au/ascaplus for more information
CONTACT US
Our highly experienced area managers can help you maximise profits
Vanessa Wallis ASCA Area Manager 0429 837 406 vanessaw@asca.com.au
About PFD FOOD SERVICES
• ASCA Food Distributor in Wollongong Region
• Established in 1864
• Specialist wholesale food supplier to the school market
Call our friendly customer service today on 13 17 33
