CREATING GREAT FOOD TOGETHER
Classic, quality baked goods including sliced loaves, burger buns and breakfast breads.
Premium rustic high top loaves that capture the spirit of the village bakery.
A range of rolls and loaves that can be thawed or flash-baked for that just-baked aroma.
Authentic, great tasting and quick to serve garlic breads, perfect for pairing with pasta and pizza.
Wholesome loaves developed with nutritionists for health and wellbeing.
A breakfast and snacks range enjoyed for generations, including crumpets and pancakes.
YOUR BAKERY PARTNER
EQUIPMENT
Small Footprint
TurboChef has redefined cooking e ciency by designing rapid cook ovens that are versatile, user friendly, and energy e cient. TurboChef ovens cook faster and produce consistent results without compromising quality.
RAPID COOKING VENTLESS COOKING BIG IMPACT
Turbochef ventless ovens have internal systems for eliminating grease vapour. Air remains clean and allows the units to be used without external extraction.
1618 & 2020 & 2620
i3 & i5
MISSION GLUTENFREE B A SLEG
Upgrade your gluten-free offerings with products that deliver on taste, performance, and versatility. Crafted for foodservice, our gluten-free sourdough bagels and mini buns offer: Reliable Portion Control, Convenient Format, Versatile Applications, Outstanding Taste & Texture, and 100% Gluten-Free.
FINE FOODAUSTR
Fine Food Australia is the country’s premier trade event for the foodservice, hospitality, and retail industries. This year, we return to the ICC Sydney between 8-11 September for four days of innovation, connection, and inspiration. Registrations are now open for Fine Food Australia 2025! Secure your free trade entry.
SHOWCASE
CABOOLTUREMOZ
Z A
ALLER
For over 20 years, this premium mozzarella has been used in professional kitchens in Australia. A foodservice exclusive diced format mozzarella, available in 6kg packs. This cheese is a great choice for those who want to enjoy an even, mild flavour that doesn't dominate other flavours.
UNOXCASA
Unox CASA is the high-end residential division of UNOX, the world’s topselling professional oven brand. Created to bring Michelin-star performance into private homes, Unox CASA combines cutting-edge professional technology with elegant Italian design — perfect for the most refined residential kitchens.
TECFRIGO
H O T B A I N M A R I E
The Isola self-serve bain-marie by Tecfrigo comes complete with a sneeze guard and finished in easyto-clean stainless steel
Motorised overhead perspex canopy with stainless steel top
Overhead heat lamps
Castor wheels
TECFRIGO
C O L D B A I N M A R I E
The Isola self-serve bain-marie by Tecfrigo also comes complete with a sneeze guard and finished in easy-to-clean stainless steel
Motorised overhead perspex canopy with stainless steel top Castor wheels
The Manitowoc Ice Dispenser with the Indigo NXT head offers touch-less ice dispensing.
Full dice
Up to 82kg storage capacity
A compact self-contained machine producing a flaked ice perfect for food and drinks
MA Flaked ice Up to 27kg storage capacity
RTA: AU10320 | Images not to scale
D R Y A G E D M E A T
The Isola Dry Aged Meat cabinet is perfect for showcasing the dry aged meat process to customers
Full panoramic visibility
Adjustable wire shelves
Hanging hooks
C A K E D I S P L A Y
The Isola upright cake and patisserie display case allows 360 degree viewing of cake creations
Vertical LED lighting including switch
Castor wheels
Static refrigeration
BONNET NÉVÉ
C U R L H O T
The Bonnet Névé Curl Hot is a semi-vertical hot food display case perfect for ready to go meals
3 levels adjustable heated shelves + base
Glass end walls
BONNET NÉVÉ
C U R L C O L D
The Bonnet Névé Curl Cold is a semi-vertical chiller perfect for drinks and matches the hot model.
4 levels adjustable shelves + base
Glass end walls
Manual night blind
RTA: AU10320 | Images not to scale
PRODUCT
MISSION FLAVOURE
SPARW
Add some flavour to your lunch menu with Mission’s 12” inch Flavoured Tortilla Wraps. Available in beetroot, pumpkin and black sesame, they provide the perfect starting point for tastier lunches. Pliable & won’t split/ crack when you heat and roll. Great for breakfast and lunch, vegan friendly.
Don’t Scrub It... Soak It!
Our soak tanks are used in over 2800+ kitchens, bakeries, hotels and food outlets across Australia.
Save on the cost of labour, costly chemicals, water and electricity, without harming the environment.
SHOWCASE
LAPARISIENNECRO
I S S STNA
Made with fresh butter, have a golden brown crunchy crust on the outside, and are soft, airy and flaky inside.v Just thaw these frozen croissants in the refrigerator overnight and prove until doubled in size, preferably in a proving cabinet and then bake for that delicious wafting buttery smell that your customers will love.
AUSTRALA SIANGAMIN
AGE has long been recognised as a cornerstone event for the industry. But in 2025, it’s not just about the scaleit’s about the experience. With around 200 exhibitors, a forward-thinking seminar program, and thousands of venue professionals expected to attend, AGE offers three days of insight, inspiration, and opportunity.
iCombi Pro. iCareSystem AutoDose. iVario Pro.
Electrifying professional kitchens.
Register for a free demonstration.
Electricity or gas?
Which combi oven does a professional
kitchen need?
The choice of cooking systems is crucial when building or converting a professional kitchen, as it affects food quality, time management and costs — and ultimately, success. It is not only necessary to consider which equipment will soon be in use, but also how it will be powered: gas or electricity. As RATIONAL, the expert in thermal food preparation, has also pointed out on its website, a combi oven can certainly make a difference in terms of investment, consumption and sustainability.
Costs of acquisition
The acquisition cost is surely an important decision-making criterion in the hospitality industry. Gas appliances are about 10% more expensive than electric ones in the case of combi ovens. This is simply because the design is more robust and elaborate for gas appliances than for electric ones.
Consequential costs
Here too, there is a difference between electric and gas units: A gas model requires a gas connection, which is not always available. In addition, a larger supply and exhaust air volume is necessary, resulting in higher ventilation energy costs over the entire service life. However, adequate ventilation must also be planned for an electric combi oven. Of course, there must also be enough electrical energy available.
Energy costs
In some countries, gas is significantly cheaper than electricity. This can offset the additional costs incurred at the time of purchase and throughout the cooking system's service life. It is worthwhile to make a detailed comparison. It should also be noted that a consistent power supply is not guaranteed in all countries, making a gas appliance a better choice. Of course, the total connected load of all cooking systems also plays a role. Sometimes this is so high that some cooking systems have to be operated using gas instead.
Installation site
A professional kitchen needs to be well planned: Efficient working routes, logical processes and the flexible use of available space are just a few of the criteria. In terms of working routes and kitchen processes, gas and electric appliances are no different; both are based on combi oven technology. However, the electric device has a head start when it comes to flexibility of use. This is because an electric appliance can be installed wherever there is a power and water connection. This makes it possible to use a combi oven as a mobile cooking system, for example.
Applications
All RATIONAL combi ovens are based on the same technology, making them suitable for a variety of applications, including frying, baking, steaming and grilling. However, if you are using the gas cooking system for special applications such as low temperature cooking or overnight cleaning, you should keep in mind that the ventilation must always be running. It is certainly worthwhile weighing up the effort and costs here.
Maintenance
Of course, a combi oven requires regular maintenance. The prescribed maintenance intervals may vary from country to country, but a guideline from RATIONAL is to have an electrical appliance checked once a year by a service partner to ensure that it is ready for operation. A qualified person should inspect a gas appliance twice a year.
Environmental aspect
As sustainability becomes an increasingly important consideration in the hospitality industry, it must also be taken into account when evaluating gas and electric appliances. Electrical appliances perform better when powered by green electricity. However, if the electricity is produced from fossil fuels, a gas appliance can be the more environmentally friendly choice in terms of CO₂ emissions due to the efficiency levels involved in the production chain. The gas units of both the iCombi Pro and the iCombi Classic are H2-ready. This means that combi ovens can continue to benefit without restrictions if an energy supplier adds up to 20% hydrogen to its gas.
Food quality
All RATIONAL combi ovens meet the highest standards, including those relating to food quality. Whether you work with a gas or electric appliance makes no difference.
Summary
Whether to use a gas or electric appliance largely depends on the availability of an energy source that offers good value for money. With a RATIONAL combi oven, you can be sure of food quality, reliability and ease of use, whether you opt for an electric or gas model.
Further information and comparison options can be found at rational-online.com.
Our Fibrox Chef’s Knife. Professional sharpness. Easy grip handles. Available in HACCP colours. Sets standards in easy carving.
PRATIC A FITEXPRE S S
A C SENIH PRODUCT
Developed to deliver the best results using the least amount of time and counter space, the FIT Express has the largest cooking chamber in its category while occupying the least counter space. Its design even eliminates the need for dual-sided ventilation, allowing for zero side clearance.
MANITOWOCICE
Whether it’s chilling beverages, preserving food, or creating stunning visual displays, ice plays a crucial role in hospitality. Having the right ice making machine can make all the difference. Whether you run a busy restaurant, or a cozy cafe, Baker Refrigeration has an ice machine to meet your requirements.
SHOWCASE
GOLDENCRUMPE
Golden Crumpets and Golden Pancakes have long been cherished staples in homes across the nation. By incorporating these versatile products into your menu, you can captivate your customers’ palates and elevate their breakfast experience.
COBRA GASCOOK I N G EGNAR
Whether it’s a la carte dining in a sleek contemporary restaurant, fusion Asian inspired dining, an edgy café, food trucks or the simple corner takeaway eatery – Cobra provides functionality and flexibility in your line-up. Gas Cooktops/ Griddles, Gas Range static ovens, Gas waterless woks and more...
Why scrub?
Save your precious staff for the more important tasks. reduce time | save money | eco-friendly | non-toxic | energy efficient OZ TANK it!
LEGACY | DURABILITY | PERFORMANCE
Modular Cooktop
Flexible open burner, griddle, or chargrill configuration options
Fully Welded Surrounds for griddle and chargrill option
Open Burners
33MJ power with centred flame ports for even heat
Streamlined Design
Sleek bullnose, cool-touch knobs and handles
Repositioned Trivets
Smarter layout for easier multitasking
Oven Options
Static, fan-forced, or convection
Fully Welded Stainless Steel Construction
Built tough for daily commercial use
TURN UP THE HEAT!
Interior Enamelling
Fully enamelled oven and doors for easy cleaning
Australian Made Goldstein Gas X-Series commercial cooking equipment is built for kitchens that demand performance and reliability. With powerful 33MJ open burners, fully welded stainless steel construction and a streamlined design, it’s made to handle the heat all day, every day.
The Goldstein X-Series delivers lasting performance, reliability and durability across a full range of ovens, cooktops, griddles and chargrills. Goldstein – Built for a lifetime.
middleby.com.au
FOOD & BEVERAGE
We reckon there’s nothing better than adding a bit of CHEER™ cheese to any dish, whether it’s a simple toastie, a big burger lunch, or the crowd-favourite pub meal - the delicious chicken parma! With both slices and shredded products available to suit a variety of usage occasions, take your meals to the next level with one of the best from CHEER™ cheese
AUSSIE JACK
• Mild, semi firm cheese
• High moisture ideal for fast melting
• Minimal oiling
• Naturally pale with a non transparent finish
SLICES
• Come in a unique staggered stack for easy peal
• Perfect for burgers
SHRED
• Use where a balance of flavour, fast melting & minimal blistering is required
• Ideal for Mexican food
THICK & TASTY
• Taste sits between mild & strong
• Firm and smooth texture
• Ideal for when you are wanting a cheese flavour to stand out
• Use fresh or when cooking
SLICES
• Use in fresh sandwiches or toasties
• Come in unique staggered stacks for easy peel
• 96 slice catering packcost effective
• 72 slice - ultimate decadence
SHRED
• Great in pies, cheese & bacon scrolls or sauces
PARMA BLEND
• Blend of mozzarella & Aussie Jack
• Fine shred provides increased coverage and even distribution
• Designed to melt and go golden brown
• Reduce in house blending
• Suited to melting applications where the product requires a combination of blistering & stretch but more flavour than straight mozzarella
• Use on parmas & cheesy garlic bread
CookingCream–available in 2L and 5L
• 18% fat
• Heats quickly to high temperatures, without burning or splitting
• Ideal viscosity for sautéing, reducing, pan-frying, baking, freezing and whipping
Thickened Cream 5L
• 35% fat
• Rich cream flavour
• Suitable for halal, kosher and vegetarian customers
• Gelatine free
SlicesRange
• High yield
• Strong cheese flavour
• High melting point
• Packed perfectly for convenience and efficiency
CheeseRange
• Strong parmesan and mozzarella flavours
• Natural White To Light Cream Colour
• Shredded or shaved profiles
PRODUCT
WESTERNSTARBU
Butter is one of those kitchen staples that you simply can’t do without. So it’s important you choose a butter that offers consistent quality, performance, texture and flavour. Western Star butter is made from quality, fresh Australian cream that delivers five star taste every time. Made from natual ingredients and enhances flavour.
SYNERGY GRILLELE
For businesses that frequently adjust menus, the Trilogy range gives you flexibility to achieve the searing heat needed for fish, whilst allowing you to reduce the heat for more delicate foods. It creates less “potent” smoke for a a cleaner environment all while severely reducing CO2 emissions with no gas consumption.
SHOWCASE
MISSION NAANSL I D
E SR
OZTANK ECOCLEA
N E SR
A great way to add some variety to your menu! Perfect in size and simple to use, Naan Sliders provide a convenient and inexpensive way to create cost effective and quick snacks, which are perfect for take away and home delivery options.
Oz Tank’s Carbsolve carbon remover and Ovensolve (ReOven) oven cleaner have both been awarded Global GreenTag Level A certifications! GreenTag takes the doubt out of buying and is recognised in over 70 countrieS, demanding full disclosure from manufacturers for all levels of certification.
The trusted choice for ready-to-use pastries to grow your business
Introducing EOI’s new range of ready-to-use pastry products brought to you by Australia’s most trusted bakery brand.
2.75” Pastry Shells & Lids
Unbaked (Frozen)
Carton Qtys: 180
3” Pastry Shells
Unbaked (Frozen) or Baked
Carton Qty: 180
4” Pastry Shells
Unbaked (Frozen) or Baked
Carton Qty: 120
7” Pastry Shells
Unbaked (Frozen) or Baked
Carton Qty: 30
For further information contact your local EOI or Peerless Foodservice representative on 1800 986 499 Trusted & local
Enhance your Bakery or Foodservice business with our latest range of quality, ready-to-use vegan friendly pastry products. EOI pastry rolls deliver superior flaky pu pastry, and EOI pastry shells o er time-saving convenience. Both ranges use only the finest EOI margarine.
1 x 10 kg Roll (Unbaked & Frozen)
2 x 5 kg Rolls (Unbaked & Frozen)
Base Pastry Roll
1 x 10 kg Roll (Unbaked & Frozen)
Pu Pastry Roll
Pie
Pu Pastry Rolls
PRODUCT
EDGELL DELIVERY
C H I SP
Edgell Supa Crunch 10mm Delivery Chips stay hot and crunchy for longer with a hold time of up to 40 minutes during the delivery window. Made with a special seasoned batter to deliver taste and ultimate hold.
CHEFTOP MIND.M a ps™ SULP
The UNOX CHEFTOP MIND.Maps PLUS is the intelligent combi oven that grills, fries, roasts, brown, smokes, cooks with steam and much more. Its automatic cooking cycles and intelligent functions create impeccable and consistent results, in any environment, 24 hours per day and fully loaded.
SHOWCASE
DAIRY FARMERSCHE
E S E
SECILS
Bega Foodservice produces a range of high quality cheese slices under the iconic Dairy Farmers brand. Dairy Farmers Burger Slices are the perfect fit for burger buns, consistently sized and deliciously creamy, with an even melt to ensure customer satisfaction thanks to a flavourful taste experience.
WD- 7 DISHWASH
A large passthrough hood type dishwasher & also a smaller footprint Potwasher. Combining Reliability and flexibility makes it perfect for small to medium size washrooms. Washing not just plates, glasses, cutlery but also larger items such as Euro baking trays, stock pots and GN trays.
MORE
MENU OPTIONS WITH AUSSIE GROWN SWEET POTATO WEDGE
PRODUCT
ANCHOR EXTRAYIEL D
C MAER
Partially reduced Anchor Culinary Cream is specially formulated to hold high temperatures making it ideal for cook, chill and reheat applications. In addition, it helps give dishes a great taste, texture and a mouth-watering glossy shine.
EDGELL
GUACAMO
An excellent time-saving option for cafes, restaurants, pubs, and clubs. Made from 100% hass avocados, Edgell Guacamole eliminates the hassle and cost of scratch made offerings. Made from all natural ingredients, contains no gums, thickeners or colours, and is also free from coriander.
SHOWCASE
SPEEDIB AKETURKIS
H
DAERB
At Speedibake, our journey begins with a delicate, highly hydrated dough, which we allow to ferment for longer than regular bread. This met iculous process ensures that our Turkish breads capture the rich and traditional flavours of Turkey. 12-month frozen shelf life and quick to defrost.
XLT CONVEYOR
O V E N
For kitchens that need to consistently produce at pace, the XLT 3870 is the brand’s biggest high-capacity oven, able to cook approximately 200 12inch pizzas every hour. It features a digital controller for belt speed and temperature control, so there’s no need for adjusting throughout service.
PROFESSIONAL SERVICES
t your pro ducts in the nds of buyers lo oking the next big thing.
od Australia is the nation’s leading tradeshow foodservice & hospitality industry.
5,000+ industry professionals ready to discover olutions — it’s the ultimate destination to grow usiness. Hurry, the show floor is already 80%
o o k yo u r S t a n d
PRODUCT
SYNERGYGR
From high-end restaurants and boutique hotels to quick-service cafes and aged care facilities, Synergy Grills deliver consistent performance with a reduced environmental footprint — helping you run a more profitable and planet-friendly kitchen.
QUALITYFRYIQ63
The IQ635 is for venues wanting to serve hot fried foods to their customers either out of hours, or when traditional extraction is either unavailable or too expensive. The timer means that minimum in-house training is required, so it can even be operated by front of house staff when the kitchen has closed.
SHOWCASE
PURA
CHEERCHEES E
Save costs without compromising quality with Pura Tuscan Blend. A unique blend of canola and olive oil that delivers the look and taste of olive oil for a fraction of the cost. Choose between a convenient OH&S friendly 15L bag-in-box cask or 20L tin. Trusted by the William Angliss Institute.
There’s nothing better than adding a bit of CHEER cheese to any dish, whether it’s a simple toastie, a big burger lunch, or the crowd-favourite pub meal, the delicious chicken parma! With both slices and shredded products available to suit a variety of tastes, take your meals to the next level with one of the best from CHEER.
PEANUT BUTTER & MAPLE BACON PORK BURGER
INGREDIENTS
150g premium pork mince (3mm grind: 80CL)
40g Australian bacon rasher
1 brioche bun 4” (10cm), split
5ml maple syrup
30g Bega Peanut butter
10ml Sriracha chilli sauce
30g Dairy Farmers Cream Cheese
20g dill pickles, sliced
20g red onion, sliced
20g iceberg lettuce, shredded Salt and pepper to taste
METHOD
1. Season the pattie with salt and pepper and flat grill. Press the pattie firm to spread slightly larger than the bun (as it will shrink slightly when cooked). Cook to internal temp @ 70°C.
2. Grill Australian bacon; rest and drizzle with maple syrup. Set aside to stay warm.
3. Sprinkle the bread side of the brioche bun with water and lightly toast top and bottom on the flat grill.
4. Mix the Sriracha chilli sauce and Dairy Farmers Cream Cheese together (10ml of Sriracha to 20g of Dairy Farmers Cream Cheese).
5. The build: spread the bun bottom with the peanut butter then add the lettuce, thinly sliced red onion, sliced pickles, then the pork burger and top with the maple bacon.
Spread the Sriracha sauce/Dairy Farmers Cream Cheese mixture on the toasted bread side of the top bun and place on top of the burger to close. Spike with a skewer and serve with chips on the side.
Recipe from Bega Foodservice
INGREDIENTS
Chicken Liver Parfait
1 kg Chicken Livers
100g Finely Diced Shallots
75g Anchor Unsalted Butter
2 cloves Garlic (crushed)
2 sprig Thyme
1 sprig Rosemary
1 Orange (zest)
2 Star Anise
1 Cinnamon 4 Cloves
2 Bay Leaves
75ml Brandy
150ml Port
185g Anchor Unsalted Butter
3 Eggs Salt and Pepper
Ginger Sable
150g Anchor Unsalted Butter
75g Icing Sugar
75g Ground Almonds
180g Plain Flour
2g Salt
1g Ginger Powder
Potato Tuille
300g Floury Potatoes (Russet, Maris Piper)
110g Corn starch
120g Olive Oil
75g Water
10g Salt
METHOD
Chicken Liver Parfait
1. In a bowl soak chicken livers in milk for 2 hours .
2. Rinse chicken livers and set aside.
3. In a pan melt 75gm Unsalted Anchor Butter and cook shallots on low heat for 10-15 minutes.
4. Add garlic and cook for further 5 mins ensuring no colour on shallots or garlic.
5. Add brandy and flambe.
6. Add port and flambe.
7. Add thyme, rosemary, star anise, orange zest, bay leaves, cinnamon and clove, and reduce to 1/3, pass and set aside to cool.
8. Blend chicken livers till smooth, add port and brandy reduction and blend, add eggs one at a time and blend.
9. Finally add softened Unsalted Anchor Butter and blend till smooth.
10. Pass liver mixture through fine sieve and season with salt and pepper.
11. Pour into oven proof baking vessel.
12. Bake at 140 degrees C in water bath, once parfait reaches 85 degrees C take out and chiller.
13. Once Chicken liver parfait is cool, pass through fine sieve and bring together, place in piping bag with desired piping nozzle.
Ginger Sable
1. In mixer soften Anchor Unsalted Butter.
2. Add icing sugar and incorporate.
3. Add flour, ground almond, ginger and salt and mix till smooth dough has been formed.
4. Roll to 3mm and rest in chiller.
5. Cut to desired size.
6. Bake 145 degrees C for 18 mins.
Potato Tuille
1. Blanch potatoes till tender and puree using potato ricer.
2. Once cool, transfer to food processor and blend with rest of ingredients .
3. Thinly spread mix on silicone mould and bake at 155 degrees C for 12-15 mins.
CHICKEN LIVER PARFAIT
Recipe from Anchor Food Professionals
MANDARIN CHEESECAKE
INGREDIENTS
Mandarin Cheesecake Mousse
280g Anchor Cream Cheese
55g Icing Sugar
165g Mandarin Juice
54g Gelatine Mass (1+5)
100g White Chocolate
600g Anchor Whipping Cream
1 Vanilla Bean
1g Salt
Mandarin Compote
75g Mandarin Juice with Zest
225g Mandarin Segments
45g Sugar
38g Gelatine Mass (1+5)
Milk Chocolate Earl Grey Mousse
125g Water
15g Earl Grey Tea Leaves
60g Earl Grey Tea Infusion
205g Milk Chocolate
15g Gelatine Mass (1+5)
200g Anchor Whipping Cream
1 g Salt
METHOD
1. Add cream cheese and icing sugar to mixer and mix until smooth.
2. Bring mandarin juice, scraped vanilla bean and salt to a boil.
3. Melt in white chocolate, add gelatine and stir to melt.
4. Pour mandarin mixture into cream cheese mixture. Mix slowly and then set aside.
5. Whip cream until ribbons form, then fold through the cream cheese mixture.
6. Pipe the mousse into silicone moulds, spread up the sides.
7. Add a frozen mandarin compote sphere in the centre of each mould then cover and level the top with the cream cheese mixture. Freeze.
8. Once frozen, glaze with an orange shiny glaze then place each mousse on a disc of pate a sable.
9. Place a disc of milk chocolate on top.
10. Pipe Anchor Whipping cream around a frozen Milk Chocolate Earl Grey Mousse sphere.
11. Place the smaller sphere on the larger mousse then top with a milk chocolate decoration.
12. Defrost in the refrigerator for 1 hour before serving.
INGREDIENTS
Crème Brûlée
600ml Dairy Farmers Cooking Cream
12g (1.5 tbsp) Matcha powder
5g Vanilla paste (level teaspoon)
6 Egg yolks
100g Castor sugar
60g Castor sugar (for caramel)
Ice Cream
150g Black sesame seeds
500ml Dairy Farmers Thickened Cream
½ teaspoon Salt
10g Vanilla paste (2 level teaspoons)
300ml Sweetened condensed milk
MATCHA CRÈME BRÛLÉE
& BLACK SESAME ICE CREAM
METHOD
Matcha Crème Brûlée
1. Preheat combi oven to 150°C (with no fan) or use a straight oven. Heat the Dairy Farmers Cooking Cream in a medium saucepan over medium heat. Just bring to a simmer, then remove from heat.
2. Add the Matcha powder in a small stainless steel bowl and slowly stir in about 80ml of the hot Dairy Farmers Cooking Cream to form a paste. Then add the Matcha paste to the remaining Dairy Farmers Cooking Cream in the saucepan with the vanilla paste. Stir well to combine.
3. Whisk the egg yolks and sugar in a bowl for two minutes until pale and creamy using a handheld or small stand mixer. Then add the hot cream mixture in a thin stream until combined. Transfer to a jug and pour evenly into 6 x 185 ml ramekins or ovenproof dishes.
4. Place the ramekins in a roasting pan or gastronorm tray and add enough boiling water to the pan to come halfway up the side of the ramekins. Bake in the oven with no lid for 25-30 minutes or until just set (wobbly). Remove the tray from the oven, then remove the ramekins from the tray and set aside to cool completely. Place in the fridge covered with clingfilm for six hours or overnight to set.
5. To serve: Using a blowtorch, sprinkle crème brûlée with extra castor sugar. Heat with the flame until the sugar caramelises, moving the torch evenly across the crust. Add extra sugar if it gets too dark in patches. Set aside for five minutes to set. Serve immediately with a scoop of ice cream on the side.
Black Sesame Ice Cream
1. In a medium frying pan over low heat, toast black sesame seeds until hot throughout and fragrant (approximately 10 – 12 minutes. Stir with spatula every so often so seeds do not burn. When they start to smell like hot oil and are hot to the touch, take the pan off the heat. Transfer seeds to a baking paper lined tray to cool fast and completely.
2. In a large mixing bowl, whip the Dairy Farmers Thickened Cream for 3-4 minutes using a handheld or stand mixer. When it starts to form very soft peaks (not enough to hold its shape), add salt and the vanilla paste and continue whipping for another 3 minutes or until medium peaks form. The trails in the cream should be visible but with slightly softened peaks. Cover and chill the whipped cream in the fridge until ready to use.
3. Place the cooled sesame seeds into a blender or food processor and pulse, adding 1 tbsp of cold water between pulsing until they release their oil and form a thick paste (you will need roughly 3 tbsp of cold water). The texture of the paste will be coarse and grainy.
4. Add chilled condensed milk into blender and pulse again until fully mixed.
5. Take the bowl of whipped cream from the refrigerator and gently fold in the black sesame mixture until thoroughly combined.
6. Pour the ice cream mixture into the gastronorm or freezer container and smooth the top with the spatula. Cover with plastic wrap or a sealed lid and freeze for at least 6 hours (preferably overnight).
7. NOTE: Use a ¼ size 100mm deep gastronorm (or a 20x12x8cm loaf tin or Décor plastic tub and lid) to freeze the “no-churn” ice cream.
