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a very

feastive Christmas 2018

Perfect Match

Red or white? Prosecco or Champagne? Enhance your customers' experience these holidays with our wine pairing ideas!

460+ specially selected products, delicious recipes, meal hacks and solutions for every festive occasion!


Perfect Match

Don’t make any pour decisions with these pairing ideas! Whether you wish to flawlessly blend flavours or add a little counter-intuitive to your meal, we have the perfect ideas to enhance your menu.

´ ee r Ent

Begin your festivities with a real bang, by popping open a vintage French Champagne. These luxurious wines blend perfectly with French appetisers like charcuterie. If customers prefer a red, try a medium Pinot Noir. Its low tannins and fruit aromas of berries and currants makes it a surprisingly versatile food partner.

d o o f Sea

When it comes to seafood, citrus fruits are a natural accompaniment! The sweetness compliments the delicate flavours of seafood, while the acidity offsets its richness. White wines such as Riesling, Semillon and Pinot Grigio are all perfect matches, with their energetic acidity and sweet citrus tones. A Pinot Grigio pairs effortlessly with fresh prawns acting like a squeeze of lemon, complementing their subtle flavour. For crustaceans such as lobster or bugs, your customers may prefer a white with a bit more weight and luxury. Chardonnay is a superb partner and pairs gorgeously with that tender, sweet, succulent flesh.

main

A Christmas ham requires a wine that will cut through the fat and saltiness of the meat, and contend with the sweet and tart flavours of the glaze. The lovely ripe, fruity notes of a medium bodied Shiraz is a perfect accompaniment as its complex flavours contrast with the sweet and salty ham. For lamb, strong acidic and robust red wines are an ideal choice and pair deliciously with this rich meat. Pour your customers a Cabernet Sauvignon - they will love how the rich fruit flavour and firm tannin structure blends with the lamb. Turkey is lower in fat and requires a wine with bright fruit and a low level of tannin. Pinot Noir’s combination of juicy red fruits, soft tannins and gamey flavours makes it a splendid choice. Its high acidity also helps to cut through the fatty texture of the meat. If your customers prefer bubbles, why not try a sparkling red? This will bring out the richness of the turkey.

rt e s s e d

For dessert, as a general rule, your wine should be at least as sweet as the dish, or it will end up tasting acidic and tart. A brandy soaked pudding requires a wine that is fresh and fruity, yet powerful enough to match the dish’s rich flavours. The acid line of a Muscat helps cut through the richness of pudding. For a classic trifle, depending on how much is already added to it, Sherry is obviously an option. However, if it is a creamy or jelly trifle try a sweeter style, spritzy wine. Pavlova, the quintessential Australian centrepiece at the end of any function, requires something sweet and special. Why not add a Moscato to your repertoire?

Look out for ‘Perfect Match’ throughout this catalogue for more pairing ideas!


classy cocktails Pages 02-09

Feature recipes La Monique: baked double brie............................................04

Menu

Nestlé Docello®: berry sundae..............................................04 Unilever: smoked salmon and cream cheese spring rolls.....04 inspiration: Hors d’oeuvres. .......................................08

brunchmas Pages 10-17 Feature recipes

Menu

McCain: assorted Belgian Liège waffles.................................12 Alfina’s: baked free range eggs with chopped tomato, cannellini beans and Spanish jamon . ...................................12 Dansk Valg: sautéed mushrooms and spinach served with warmed Danish fetta and poached egg on toasted brioche..................................................................12 Anchor: ricotta swirl hotcakes................................................12 inspiration: Breakfast tray.........................................16

long lunch Pages 18-25 Feature recipes

Menu

Primo Smallgoods: hay baked leg ham with roasted pineapple salsa and rum and cider vinegar dressing.............20 Emerald Valley: preserved lemon lamb rump with rosemary skewered potatoes, eggplant caviar and labneh....................20 Alfina’s: roasted beetroot and cauliflower salad with goats cheese and sweet potato crisps drizzled with balsamic glaze........................................................................20 Homestead Pork: roast pork belly with savoury plum tart, micro herb salad and whisky candied walnuts.......................21 inspiration: Ham it up!. ...............................................24

e m ! o c l e W

From old favourites to new twists, we have your festive menus all wrapped up! Whether you are planning a classic roast or something a little more modern, we have a range of culinary solutions that will make organising your functions and menus effortless this festive season. Within these pages is a complete guide to the holidays, encompassing a smorgasbord of food ideas and menu inspiration to help you plan your own unique celebrations; from end of work functions and Christmas day, to New Year’s Eve.

succulent seafood Pages 26-33 Feature recipes

Menu

Seafrost: seafood tasting platter............................................28 Seacrest: lemon barramundi with basil bean mash..............28 Casa De Mare: smoked salmon, Danish fetta, caper and dill roulade.......................................................................28 Dairymont: parmesan crusted salmon..................................29 inspiration: Oyster toppers. .........................................32

fancy feast Feature recipes

mains & Dessert

Pages 34-41

Ingham’s: sour cherry glazed turkey......................................36 Philadelphia: blueberry and white chocolate swirl cheesecake..............................................................................36 Bounty Premium: grilled tomahawk steak with chimichurri and truffle mashed potatoes...................................................36 Caterers’ Choice: pineapple and mango pavlova with pistachio praline.....................................................................36

party time Pages 42-49 Feature recipes

Menu

QBA: pulled pork and celeriac slider......................................44 Lilydale: soft chicken tacos with spicy bean salad . ...............44 Priestley’s Gourmet Delights: peanut butter and berry American brownie...................................................................44 Mission Foods: tres nachos with Mexican black beans.........44 inspiration: Cocktail hour............................................48

the extra bits Pages 50-52 Some products may not be available at all branches, for more information contact your local branch. Images included in this publication are serving suggestions and used for illustrative purposes only. Fresh produce proudly provided by Bidfood Fresh.


Y S S A L COCKTAILS C It’s the start of the holiday season, the time of year where people exchange work for play and coffee for Champagne. Are you ready to throw the cocktail party of the century? Browse through our range of sublime charcuterie, antipasto and canapés for inspiration. There’s sure to be something to tantalise every tastebud.

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Baked double brie

Berry sundae

1kg 160643 La Monique French Double Brie Wheel 200g figs, fresh 40g brown sugar 40g 63969 Caterers’ Choice Small Pine Nut Kernels, toasted 5g sage leaves, picked Crusty white bread, to serve

500g 6365 Nestlé Docello® Snowcap Compound White Chocolate Buttons 25265 Nestlé Docello® Dariole Moulds (6cm x 4.5cm) 200g caster sugar 200g plain flour 200g unsalted butter, softened 200g pistachio meal 84651 Nestlé Docello® Mixed Berry Mousse Fresh berries, to garnish Icing sugar, to garnish

Serves 12

Serves 10

Place the whole double brie wheel on a baking tray. Cut one fig from the top to just over three quarters of the way down, and again across the cut to create a cross – this will allow the fig to bloom open when cooking, revealing the inside. Place fig in the center of the wheel. Quarter the remaining figs and arrange these around the central fig Liberally sprinkle brown sugar over the figs and brie Place in a warm oven at 160°C and bake for 15-20 minutes, or until the brown sugar has caramelised, and the brie and figs have softened Top with pine nuts and sage leaves, and serve with crusty white bread

Melt chocolate and pour into dariole moulds. Once sides are coated, empty chocolate and leave it to rest. Repeat to produce 10 cups. Unmould and set aside To create dough, combine sugar, flour, butter and pistachio meal in a large bowl, then wrap mixture in plastic wrap and refrigerate for 3 hours or until set Preheat oven to 160°C, then grease and line baking tray with baking paper. Using a grater, grate dough coarsely, place on baking tray and cook for 20 minutes or until golden Place iced water (<4°C) in a bowl and add enough mixed berry mousse for 10 servings (check packet for correct amount). Using a balloon whisk attachment, mix on medium speed for 1 minute or until mixture is fully combined. Scrape sides and resume mixing on high speed for 6 minutes With a piping bag fitted with a 1cm round nozzle, half fill chocolate cup with mousse, then place a layer of the pistachio biscuit and top with remaining mousse. Garnish with a mix of fresh berries and dust with icing sugar

Looking fo r

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Bidfood Fresh has everything you need from herbs to edible flowers!

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Tip: To obtain a richer mousse, part or all of the water can be replaced with skim milk. It is important that the skim milk temperature is not higher than 4°C. For best results and maximum yield, gently transfer mixture from the mixing bowl into a piping bag

Smoked salmon and cream cheese spring rolls Serves 10

150g cream cheese 40g 145456 Colman’s Wholegrain Mustard 50ml 4384 Knorr Garde d’Or Tetra Hollandaise Sauce 5g dill, chopped 2 eggs, beaten 10 spring roll wrappers 300g smoked salmon Lime wedges, to serve Combine cream cheese, wholegrain mustard, hollandaise sauce and dill in a bowl Separate the spring roll wrappers and lay them out flat. Brush each wrapper with a little of the beaten egg then place some smoked salmon diagonally across the middle. Spread the cream cheese mixture on top Fold the corners of each wrapper in, and roll up to form a spring roll Deep fry at 180°C until golden, then drain To serve cut spring rolls into bite sized portions and garnish with dill


Perfect Match Recipe page 4

Matching wines with canapĂŠs can be tricky. Why not try Tomich Hill Adelaide Hills Sparkling M Chardonnay Pinot Noir? Its versatility makes it the perfect canapĂŠ partner! 5


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01 150320 A&T Blue Swimmer Crab Claw Meat 227g 02 94 Arnott's Water Cracker Biscuits 125g 03 2678 Arnott's Pepper Water Cracker Biscuits 125g 04 72018 Arnott's Cheese Board Assortment Biscuits 250g 05 146684 Arnott's Sesame Water Cracker Biscuits 125g 06 12643 Butlers Italian Meatballs 1kg 07 171564 Butlers Swedish Meatballs 1kg 08 159918 Casa De Mare Semi-Dried Tomatoes 2kg 159919 Casa De Mare Sundried Tomatoes 2kg 09 162607 Casa De Mare Char Grilled Eggplant 1.9kg 168934 Casa De Mare Artichoke Hearts in Brine 2.5kg 10 168935 Casa De Mare Artichoke Hearts Marinated & Quartered 1.9kg 174068 Casa De Mare Hommus 2kg 11 174075 Casa De Mare Caviar 2kg 12 174076 Casa De Mare Eggplant 2kg 174081 Casa De Mare Beetroot 2kg 13 159571 Chris’ Traditional Spicy Capsicum Dip 2kg 14 159573 Chris’ Traditional Avocado Dip 2kg 15 174289 Dairymont Cream Cheese 2kg 16 71780 Hans Mild Sliced Hungarian Salami 1kg 17 71781 Hans Hot Sliced Hungarian Salami 1kg 18 168863 Kalós Stuffed Green Queen Olives 2kg 164145 Kalós Whole Kalamata Olives 2kg 168864 Kalós Whole Green Queen Olives 2kg 19 51437 KR Castlemaine Mild Thinly Sliced Salami 1kg 160641 La Monique Long Life Brie Cheese 125g 20 160642 La Monique French Brie Cheese 1kg 160644 La Monique Long Life Camembert Cheese 125g 21 160645 La Monique French Camembert Cheese 1kg 22 169733 Lindt Santa Boot 90g 23 11243 Mainland Vintage Cheese 2kg 24 110548 Mainland Edam Cheese 2kg 25 110549 Mainland Gouda Cheese 2kg 26 138328 Mythos Pitted Kalamata Olives (10kg D/W) 18kg

1018 Pampas Shortcrust Pastry Roll Dispenser 10kg 27 1689 Pampas Shortcrust Pastry Roll 2 x 5kg 28 117373 Perfect Italiano Fresh Shredded Mozzarella Cheese 2 x 6kg 166734 RB Baked Round Baked Savoury Shells 32mm 252's 29 166735 RB Baked Round Baked Savoury Shells 46mm 120's 166736 RB Baked Round Baked Savoury Shells 56mm 96's 166737 RB Baked Round Baked Savoury Shells 80mm 54's 30 166740 RB Baked Round Baked Shortbread Shells 32mm 252's 166741 RB Baked Round Baked Shortbread Shells 46mm 120's 166742 RB Baked Round Baked Shortbread Shells 56mm 96's 166743 RB Baked Round Baked Shortbread Shells 80mm 54's 31 166792 RB Baked Gluten Free Round Chocolate Shortbread Shells 80mm 54's 166811 RB Baked Round Baked Chocolate Shortbread Shells 32mm 252's 166813 RB Baked Round Baked Chocolate Shortbread Shells 46mm 120's 166815 RB Baked Round Baked Chocolate Shortbread Shells 56mm 96's 32 166819 RB Baked Gluten Free Round Baked Savoury Shells 80mm 54's 33 75733 Ready-Bake 4Chefs Profiteroles Variety Pack 120 x 30g 34 173424 Redondo Iglesias Sliced Spanish Serrano Jamon 250g 35 14148 Riviana Stuffed Dolmades Vine Leaves 2kg 36 34214 Schweppes Tonic Water 24 x 300ml 37 79407 Schweppes Soda Water 24 x 300ml 38 125846 Selesta Sliced Red Fire Roasted Peppers 4.15kg 39 141562 Selesta Sundried Tomato Strips 1kg 40 145282 Selesta Anchovy Fillets 690g 41 165065 Selesta Arborio Rice 1kg 169669 Selesta Italian Arborio Rice 10kg 42 25176 Steggles Cocktail Satay Chicken Skewers 56 x 48g 43 156904 Sunny Queen Mini Corn & Cheese Fritters 120 x 20g 44 168397 Sunny Queen Mini Corn, Caramelised Onion & Parmesan Fritters 120 x 20g 45 131720 The Country Chef Bakery Co. Petite Pavlovas 60 x 20g 46 656 ZoOSh Fruit Chutney 2.3kg

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Hors d’

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Bread 151822 Artisan Stone Bake Par-Baked Half Baguette 32 x 170g

Pesto CHICKEN and olives sundried tomatoes and Fetta

SMoked Salmon and CREAM Cheese Buttery Mushroom and PARMESAN BLUE CHEESE, PROSCIUTTO and PEACH

Crostini, meaning ‘little toasts’ in Italian, is the perfect solution for catering. Simple, easy for guests to eat and with a range of topping options that will suit any palate, it is the ideal appetiser.

Basil, chilli and mozzarella

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RICOTTA, Fig and HONEY


166036 En Place Pesto Alla Genovese 1kg 19585 Ingham’s Short Sliced Skinless Chicken Meat (Strips) 1kg 164143 Kalós Sliced Kalamata Olives 2kg Bidfood Fresh Cherry Tomato Bidfood Fresh Oregano

GOATS Cheese and CARAMELISED Onion

Use quality bread and toast to perfection - crostini toast should have a slightly crispy exterior, but be tender on the inside.

160646 La Monique French Chevre Goats Cheese 1kg 161172 MasterFoods Caramelised Onion Relish 2.75kg Bidfood Fresh Micro Herbs 157295 Alfina’s Sovrano Crema di Balsamico Dressing 540g 160650 Dansk Valg Danish Fetta Cheese 2kg 29488 Riviana Sundried Tomato Strips PET 2kg Bidfood Fresh Micro Herbs

159631 Anchor Cream Cheese 1kg 162609 Casa De Mare Baby Capers 700g 80732 Seafrost Sliced Smoked Atlantic Salmon 1kg Bidfood Fresh Dill Bidfood Fresh Red Onion

TURKEY, Cranberry and BRIE

33911 Ingham’s Thinly Sliced Turkey 1.25kg 136534 Ocean Spray Cranberry Sauce 275g 124836 South Cape Brie Cheese (Approx. 1kg) Bidfood Fresh Thyme 59059 Alfina’s Pure Olive Oil 4L 5755 Perfect Italiano Shredded Parmesan Cheese 1kg 125379 Western Star Salted Butter 500g Bidfood Fresh Mushroom Bidfood Fresh Garlic Bidfood Fresh Onion Bidfood Fresh Parsley 111063 King Island Lighthouse Blue Brie Cheese (Approx. 1kg) 159459 Primo Smallgoods Sliced Prosciutto 500g Bidfood Fresh Peach

SALMON ROE and Sour cream

59060 Alfina’s Extra Virgin Olive Oil 4L 55769 Caterers’ Choice Cracked Black Pepper 750g 160859 Cornish Natural Sea Salt Flakes 1kg 174304 Perfect Italiano Traditional Mozzarella Cheese Block 5kg Bidfood Fresh Basil Bidfood Fresh Red Chili 59059 Alfina’s Pure Olive Oil 4L 144595 Caterers’ Choice Light Sour Cream 5L Bidfood Fresh Spring Onion Bidfood Fresh Garlic 25 Allowrie Honey 500g 7366 Perfect Italiano Ricotta Cheese 500g Bidfood Fresh Fig

Avoid overloading! Too many toppings will make it difficult to eat! 9


M A H S C N U r B

Whether your customers are up at dawn or a little later recovering from the night before, they are sure to be hungry these holidays! Be inspired by our irresistible range of breakfast delights, from banana bread to baked eggs, and create your own beautiful fuss-free fare. 10


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Recipe page 12

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Assorted Belgian Liège waffles Serves 12

12 163647 McCain Belgian Liège Waffles Greek yoghurt Fresh blueberries Dehydrated pears Granola Honey Whipped cream Mixed berry coulis Strawberries, sliced Kiwifruit, peeled and sliced Maple syrup Banana, sliced Cinnamon Mixed seeds Blood orange and passionfruit yoghurt Vanilla yoghurt Raspberries Sliced almonds Chocolate fudge topping

10g fresh red chili, chopped 10g garlic, crushed 800g 163560 Alfina’s Cannellini Beans 5g fresh oregano, chopped 300g 173424 Redondo Iglesias Sliced Spanish Serrano Jamón 12 free range eggs Crusty bread, to serve Heat the tomatoes in a pan, seasoning with sugar, salt and pepper. Add the chilli and garlic and stir through, adding more chilli and garlic if desired Strain the cannellini beans and stir into the tomato mixture, adjust seasoning Once cooked, fold in the oregano and allow to cool. Place the tomato mix into 12 individual ceramic baking bowls Tear the jamón into thin strips and scatter across the top of each, making sure it sinks in under the tomato mix Crack one egg into the centre of each baking bowl and bake at 185°C for 10-12 minutes or until the egg is cooked to your liking Serve with sliced crusty bread

Pre-heat oven to 200°C and cook waffles from frozen for approximately 2 minutes and 30 seconds. Alternatively, waffles can be toasted at a medium heat or put under a grill for 1 minute and 30 seconds. Once cooked, sort the waffles into four piles On the first pile add a dollop of Greek yoghurt and top with fresh blueberries, dehydrated pears, granola and a drizzle of honey Top the next pile with whipped cream, berry coulis, strawberries and kiwifruit On the third pile add maple syrup and top with banana, cinnamon, mixed seeds and a dollop of blood orange and passionfruit yoghurt Add a dollop of vanilla yoghurt to the last pile and top with raspberries, sliced almonds and chocolate fudge topping

Baked free range eggs with chopped tomato, cannellini beans and Spanish jamón Serves 12

800g 68650 Alfina’s Italian Chopped Tomatoes 30g sugar 160859 Cornish Natural Sea Salt Flakes 55769 Caterers’ Choice Black Cracked Pepper 12

Ricotta swirl hotcakes Serves 4

400g self raising flour 2 tsp sugar 3 eggs, lightly beaten 440ml milk 50g 125379 Western Star Salted Butter, melted 1 punnet raspberries 250g 7366 Perfect Italiano Ricotta Flaked almonds, toasted Maple syrup Icing sugar Place flour and sugar in a bowl. In a separate bowl whisk eggs and milk together, then add to flour mixture with melted butter. Mix until smooth. Fold in half the raspberries Pour 1 medium size ladle of batter into a heated non-stick pan, then swirl 1 tsp of ricotta through the hotcake. Cook until bubbles form, then flip and cook until golden. Repeat with remaining mixture Serve hotcake stacks with a dollop of the remaining ricotta, sprinkle with raspberries and almonds, then drizzle with maple syrup and dust with icing sugar

Sautéed mushrooms and spinach served with warmed Danish fetta and poached egg on toasted brioche Serves 12

600g 147632 Dewfresh Sliced Mushrooms, drain, reserve liquid 164147 Cornish Smoked Sea Salt Flakes 600g baby spinach 360g 160650 Dansk Valg Danish Fetta, crumbled 12 toasted brioche slices 12 eggs, poached 55769 Caterers’ Choice Black Cracked Pepper Over a medium-high heat, caramelise the mushrooms with a small amount of the reserved liquid and season with the smoked sea salt. In a separate pan, sauté half of the baby spinach and then toss in with the mushrooms. Fold in the Danish fetta and season if required. Turn into a stainless steel bowl and mix with the remaining fresh baby spinach for added texture and colour To serve, place a spoonful of the mixture onto a slice of brioche, and top with a perfectly poached egg. Sprinkle lightly with a little more smoked sea salt and pepper

Tip: Try using blueberries, strawberries or a mixed berry selection when raspberries aren’t in season


nu ‘w e m

or!

A drizzle of this, a dab of that, it’s the little details that count this season.

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ow’ fact

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Perfect Match

Itâ&#x20AC;&#x2122;s never too early to celebrate - add a mimosa to your breakfast menu! 1 part orange juice, 1 part Champagne, garnished with strawberries and grenadine! Yum!

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01 163559 Alfina's Baked Beans in Tomato Sauce 2.7kg 02 156298 Anchor UHT Whipping Cream 1L 03 123336 Buitoni Sugo Lussuoso al Pomodoro Rich Tomato Sauce 2.6kg 04 43083 Cadbury Café Blend Drinking Chocolate 1.75kg 05 54511 Caterers’ Choice Boneless Half Champagne Ham (Approx. 4.1kg) 06 140880 Culinary Select 10” Flour Tortillas 12's 140881 Culinary Select 12” Flour Tortillas 12's 07 123805 Edgell Mini Hash Brown Triangles 2kg 08 112309 Extra Juicy Orange Juice 2.4L 09 112359 Extra Juicy Apple Juice 2.4L 10 4384 Knorr Garde d’Or Tetra Hollandaise Sauce 1L 11 161998 Lindt Mini Santa 100 x 10g 12 126995 Meadow Lea P/C Canola Margarine 250 x 10g 13 156792 Mont Suisse Swiss Cheese Slices 1kg 14 156749 Nestlé Sjora Mango Smoothie 12 x 245g 15 147314 Ocean Spray Classic Cranberry Juice 1.5L 16 147315 Ocean Spray Ruby Red Grapefruit Juice 1.5L

17 10707 Philadelphia Light Spreadable Cream Cheese 1kg 18 161241 Sir Thomas Lipton Jasmine Envelope Tea Bags 500's 19 161242 Sir Thomas Lipton Peppermint Envelope Tea Bags 500's 20 1807 SPC Fruit Salad in Juice 3kg 21 1808 SPC Two Fruits in Juice 3kg 22 153712 Sunny Queen Ham & Cheese Egg Bites 120 x 20g 23 153837 Sunny Queen Fetta & Spinach Egg Bites 120 x 20g 24 176786 Sunny Queen On-the-Go Omelette Bites (4 x 25g) 48 x 100g 25 140162 The Country Chef Bakery Co. Banana Bread Sliced 34 x 90g 159541 The Country Chef Bakery Co. Banana Bread Slice Individually Wrapped 8 x 90g 26 159542 The Country Chef Bakery Co. Pear & Raspberry Slice Individually Wrapped 8 x 90g 27 159543 The Country Chef Bakery Co. Muesli, Apple & Cranberry Slice Individually Wrapped 8 x 90g 28 159544 The Country Chef Bakery Co. Pecan, Orange & Carrot Slice Individually Wrapped 8 x 90g 29 159545 The Country Chef Bakery Co. Banana Choc Chip Slice Individually Wrapped 8 x 90g 30 166843 The Country Chef Bakery Co. Sultana Scones 10's 31 166844 The Country Chef Bakery Co. Traditional Scones 10's 13807 Western Star Salted Butter Hotel Pack 1.5kg 66815 Western Star Unsalted Butter 1.5kg 32 122187 Western Star Easy Spread Butter 2kg 33 4745 ZoOSh Plum Jam P/C Tray 50 x 13.6g 34 4894 ZoOSh Raspberry Jam P/C Tray 50 x 13.6g 35 8364 ZoOSh Apricot Jam P/C Tray 50 x 13.6g

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y a r T st

An exciting room service offering can make you stand out from all the rest. Cater to all tastes and appetites - sweet or savoury, big or small - with these delectable dishes!

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Be creative! What makes you different from the rest? Think of an offering that will keep guests coming back.

A Healthy Bite

20 5417 Allowrie Twist & Squeeze Honey 375g 21 63948 Caterers’ Choice Flaked Almonds 1kg 22 65000 Caterers’ Choice Desiccated Coconut 1.5kg 23 156748 Nestlé Berry Crush Fruit Smoothie 12 x 245g 24 Bidfood Fresh Kiwifruit 25 Bidfood Fresh Cherries 26 Bidfood Fresh Raspberries 16

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01 19250 BingO Maple Syrup 2L 02 171455 Ingham’s Karaage Chicken Bites 5kg 03 163647 McCain Belgian Liége Waffles 24 x 90g 04 Bidfood Fresh Micro Herbs

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On Cloud nine

Presentation is key - the same effort that goes into setting a restaurant table should be applied to serving room service.

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A Hearty Appetite

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Wake Up CAll 16 161240 Sir Thomas Lipton English Breakfast Envelope Tea Bags 500’s 17 961 Nescafé Blend 43 Instant Coffee 1kg 18 156745 Uncle Tobys Banana & Oats Smoothie 12 x 245g 19 Bidfood Fresh Banana

05 168004 Artisan Stone Bake Par-Baked White Ciabatta Bread 15 x 380g 06 63862 Caterers’ Choice Rindless Gas Flushed Middle Bacon 2.5kg 07 173133 Caterers’ Choice Large Bulk Cage Free Eggs Cater Pack (180 Eggs) 15 Doz 08 172511 McCain Oval Hash Browns 2kg 09 78224 Hans Pork & Parsley Chipolatas 1.5kg 10 2982 Sara Lee Bulk Traditional Butter Croissants 96 x 50g 11 2236 ZoOSh Strawberry Jam P/C Tray 50 x 13.6g 12 2322 ZoOSh Marmalade Jam P/C Tray 50 x 13.6g 13 18431 Western Star Butter P/C Tubs 200 x 8g 14 Bidfood Fresh Roma Cherry Tomatoes 15 Bidfood Fresh Baby Spinach 17


The sun is shining, birds are singing and everyone wants to take advantage of summer by making merry for hours on end. Enrich your menu with these outrageously good meats and accompaniments, and serve a lunch that people will wish never ends!

N U C L H G N O L

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Perfect Match

Pair your ham with the medium bodied wellstructured Totino Estate Adelaide Hills Shiraz. This elegant and refreshing cool climate wine has attractive pepper and spice aromas, fine tannins and an acid structure which delivers palate length and ageability.

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2kg organic hay (unsprayed) 100ml spiced rum 300g brown sugar Sea salt and cracked pepper 5-6kg 86525 Primo Smallgoods Ham Leg Bone in Full ¼ bunch mint, torn, to serve Rum and cider vinegar dressing 60g currants 60ml spiced rum 60ml cider vinegar 15g golden syrup 15g Dijon mustard Xanthan gum 60ml avocado oil Sea salt and cracked pepper Roasted pineapple salsa 1.2kg pineapple, peeled 200g yellow pear tomatoes, halved 200g mini Roma tomatoes, halved 50g eschallots, finely sliced lengthways 20g dry pink peppercorns 50g lime segments Sea salt and cracked pepper Soak currants in rum and vinegar overnight, strain, reserving the liquid. Whisk reserved liquid together with golden syrup, Dijon mustard, xanthan gum and oil. Season to taste Wash hay in food grade sanitiser for 1 minute then rinse well and drain Mix spiced rum and brown sugar, season to taste. Peel skin from ham leaving it whole and score the fat into 2cm diamonds. Cover base of a 100mm gastronorm tray with hay. Place a sheet of baking paper onto hay then place ham on top, fat side up. Cover ham fat with half the brown sugar mix, then place ham skin over fat. Cover ham with hay and pour 500ml water into base of tray. Place in combination oven and insert oven probe into centre of ham, then cover with 10mm gastronorm lid. Set oven to 150°C with 50% steam, set oven probe to 75°C and cook until 75°C core temperature. Remove lid and carefully remove the hay and skin from ham. Baste ham with remaining brown sugar mix. Set oven to 180°C dry heat, cook for 20 minutes until glazed Cut pineapple length ways into 1cm slices and char for 2 minutes until caramelised. Let pineapple cool, then cut into 6cm batons (discarding the core). Toss pineapple, tomatoes, eschallots, peppercorns and lime segments together, season to taste Garnish baked ham with soaked currants and mint, then serve with dressing and salsa

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Roasted beetroot and cauliflower salad with goats cheese and sweet potato crisps, drizzled with balsamic glaze

30g preserved lemon, chopped 30g olive oil 5g ras el hanout spice mix Sea salt and cracked pepper 8 200-250g 138119 Emerald Valley MSA Denuded Lamb Rump Labneh

500g beetroot 500g cauliflower 300g sweet potato Sea salt and cracked pepper 300g160646 La Monique French Chevre Goats Cheese, crumbled Fresh basil, leaves picked 150ml 59060 Alfina’s Extra Virgin Olive Oil, for dressing 60ml 157617 Alfina’s Italian Glaze (with Balsamico), for dressing

Serves 8

Rosemary skewered potatoes 1 bunch rosemary 400g new potatoes, skin on 20g sea salt, extra for seasoning 800ml olive oil Eggplant caviar 200g eggplant 200g red capsicum, quartered, seeds and membranes removed Spray oil 200g Swiss brown mushrooms 50g Kalamata olives 50g extra virgin olive oil Sea salt and cracked pepper, to season Cut rosemary stalks into 12cm pieces, then strip three quarters of the leaves off leaving the tender tops intact. Rub the potatoes with sea salt, place into a tray and cover with oil and the stripped rosemary leaves. Bake uncovered in oven at 110°C for 1.5 hours. Remove potatoes from oil and cut in half. Skewer 3 potatoes onto each rosemary stalk and season. Roast in oven at 210°C for 10 minutes

Serves 10

Clean, quarter, season and roast fresh beetroot, set aside to cool Portion, season and roast fresh cauliflower, set aside to cool Peel sweet potato into strips and deep fry until golden brown. Lay on paper towel and season, set aside to cool In a bowl, toss the goats cheese, beetroot, cauliflower and basil together. Dress very lightly with extra virgin olive oil To serve, lay some of the sweet potato crisps on a rectangular serving platter and top with the roasted beetroot mix. Scatter the remaining sweet potato crisps across the top of the salad and drizzle with the balsamic glaze

Prick whole eggplant and roast at 210°C for 30 minutes. Spray capsicum with oil and grill until skin blisters and blackens, wrap in cling wrap. Roast mushrooms at 210°C for 10 minutes. Once cooled, skin the eggplant and capsicum, then place into a food processor with the mushrooms and olives. Process on pulse until coarsely chopped (about 5mm dice). Combine with the olive oil, season to taste Mix preserved lemon, oil, ras el hanout, salt and pepper together and rub onto lamb. Sear lamb in a hot pan or grill. Set combination oven to 150°C 30% steam, probe setting 57°C, then cook to 57°C. Keep warm, resting lamb for 10 minutes To serve, gently heat the eggplant caviar and place onto the centre of a plate. Slice the lamb rump into three slices and arrange around the eggplant, top with a dollop of labneh. Garnish with the rosemary skewered potatoes

t u o b

the crackle!

Roast pork is the must have product this festive season, with extra lashings of crackle!

ll a

Serves 15

Preserved lemon lamb rump with rosemary skewered potatoes, eggplant caviar and labneh

I t’s a

Hay baked leg ham with roasted pineapple salsa and rum and cider vinegar dressing


Roast pork belly with savoury plum tart, micro herb salad and whisky candied walnuts Serves 15

30g fennel seeds 5g sage Oil 5kg 146012 Homestead Pork Boneless Rind-On Pork Belly 40g salt Potatoes Micro Herb Salad 2 punnets micro celery 2 punnets micro swiss chard

Savoury Plum Tart 1.2kg fresh plums, seeded and cut in half 20ml balsamic vinegar 40g honey ½ tsp finely cracked pepper 30ml olive oil 200g brown onions, finely sliced Savoury shortcrust pastry Egg wash 30g plum jam

Crush fennel seeds, sage and oil in mortar. Dry pork belly with paper towel and rub the pork meat only with the fennel seed mix, keeping skin dry and clean. Refrigerate overnight uncovered Set combination oven to 130°C 90% steam and place pork in a steam pan. Steam for 20 minutes. Remove pork from oven, pat skin dry then score lengthways 1cm apart and sprinkle salt evenly onto skin Place potatoes onto the centre of a gastronorm rack, then place pork belly on top. This will make a slight curve in the pork to open the skin. Set combination oven to 150°C 30% steam, set oven probe to 55°C, cook to 55°C. Set the oven to dry heat 200°C, set oven probe to 75°C, cook to 75°C and until the skin is crisp In a bowl, toss plums with the balsamic, honey and pepper

Whisky Candied Walnuts 60g brown sugar 10ml Islay whisky 10ml water ½ tsp natural wood liquid smoke ½ tsp vanilla extract ¼ tsp salt 15g unsalted butter 375g raw walnuts, shelled

Heat the oil over a medium heat and cook the onions for 15 minutes or until caramelised. Place a spoonful of the onion in the centre of the pastry leaving a 2cm border, then place the plums, skin side up, on top of onions. Pinch the sides of the pastry up to form a rustic tart and brush with egg wash. Set combination oven to 180°C, 20% steam and bake tarts for 15 minutes. Brush with plum jam and return to oven for a further 5 minutes Place sugar, whisky, water, liquid smoke, vanilla, salt and butter into a pot. Heat over medium heat until sugar is dissolved, then add the walnuts and cook for 3 minutes, stirring occasionally. Pour walnuts onto silicone paper, then separate To serve, cut pork belly into a 3cm x 12cm rectangle. Place tart onto the centre of the plate and rest the pork over half the tart. Mix micro celery and chard together and place leaves on the opposite side of tart. Garnish with candied walnuts

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Perfect Match

A Haselgrove Grenache RosĂŠ pairs perfectly with a glazed ham. Its crisp, moorish acidity and vibrant red fruits offset the salty-sweetness of the ham.

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01 154204 Alfina's Sovrano Grana Padano Cheese D.O.P (Approx. 4.5kg) 02 77176 Caterers’ Choice Classic Vegetable Mix 1kg 03 139094 Dewfresh Sliced Pineapple in Light Syrup 3.03kg 04 141353 Dewfresh Flat Cut Carrot Rings 2.5kg 05 141354 Dewfresh Whole Medium Beans 2.5kg 141358 Dewfresh Peas 2.5kg 06 141543 Dewfresh Super Sweet Corn Kernels 2.5kg 07 7895 Fountain Red Currant Jelly 1.25kg 08 89668 Gravox Gluten Free Chicken Gravy 7.5kg 09 90248 Gravox Gluten Free Demi Glace Sauce 7.5kg 10 80601 Hellmann's Italian Balsamic Dressing 2.55L 11 80602 Hellmann's Caesar Dressing 2.55L 12 80603 Hellmann's Ranch Dressing 2.55L 13 87238 Hellmann's Coleslaw Dressing 2.55L 14 87240 Hellmann's French Vinaigrette Dressing 2.55L 15 146008 Homestead Pork Boned & Rolled Pork Leg MI (Approx. 18kg ctn) 16 167312 Knorr Gluten Free Rich Brown Gravy 6.5kg 17 177111 Lilydale Frozen Chicken Breast Strips 1kg 18 162000 Lindt Christmas Village 12 x 60g 19 162001 Lindt Small Lindor Wreath Tin 12 x 187g 20 86525 Primo Smallgoods Full Ham Leg Bone In (Approx. 10kg) 139967 Primo Smallgoods Ham Leg Ezy Cut Off The Bone (Approx. 7kg) 21 3081 Schweppes Dry Ginger Ale Drink 24 x 300ml 22 70658 Schweppes Lemon Lime & Bitters Drink 24 x 300ml 168611 Schweppes Dry Ginger Ale Drink 1.1L 23 115142 SPC Cranberry Sauce 2.25kg 24 4982 Steggles Fresh Cooked Turkey Royale Fillet (Approx. 1.75kg) 6800 Steggles Fresh Cooked Turkey Buffet Carve (Approx. 2-3kg) 25 145462 Swantex Green & Red Foil Board Design Bon Bons 11” 50's

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Bidfood Fresh have all the fresh produce you need this festive season.

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Balance flavours. The secret to a great glaze is to balance sweet with a touch of sour and savoury.

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172266 145458 160859 125516

Berri Favourites Apple Juice 2L Colman’s Dijon Mustard 2.35kg Cornish Natural Sea Salt Flakes 1kg South Cape Quince Paste 650g

Ham it up!

Take your ham from humdrum to heavenly with these delicious glaze ideas. Mix and match, regardless of which ingredients you choose, they are certain to add flavour, colour and texture to your festive spread!

rown S u g a nd B r ya

Ho ne 144815 Allowrie Honey (Jerry Can) 3kg 14658 Bundaberg Sugar Brown Sugar 1kg 145458 Colman’s Dijon Mustard 2.35kg

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i C Pineapple and

Keep it simple! Stick to fruity and tart flavours that will contrast with the salty-fatty ham.

172266 Berri Favourites Apple Juice 2L 14658 Bundaberg Sugar Brown Sugar 1kg 55741 Caterers’ Choice Ground Cinnamon 1kg 139093 Dewfresh Pineapple Pieces in Light Syrup 3.03kg Bidfood Fresh Ginger

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cy M

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19250 BingO Maple Syrup 2L 55744 Caterersâ&#x20AC;&#x2122; Choice Whole Cloves 500g 145456 Colmanâ&#x20AC;&#x2122;s Whole Grain Mustard 2.2kg

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172265 Berri Favourites Orange Juice 2L 161782 IXL Breakfast Marmalade Jam 480g Bidfood Fresh Bay Leaf Bidfood Fresh Chili Bidfood Fresh Garlic

am H e Th 86526

Primo Smallgoods Ham Leg Bone in Half (Approx. 3-5kg)

Timing is paramount! When adding the final glaze ensure it is given enough time to caramelise but not burn.

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S E A F O T O N D E L U C C U S

Recipe page 28

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Ice cold prawns, Moreton Bay bugs and smoked salmon on a hot summer’s day, what’s not to love about Australia’s contemporary twist on a holiday feast? Help your customers beat the heat and make service a breeze with our range of delectable seafood and zesty salads.

Recipe page 28

Recipe page 28

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Take four of the oysters out of their shells. Place wakame into the empty shells and replace the oyster on top. Garnish with soy pearls. Mix the dill and vinegar together, and spoon over the remaining oysters. Serve on crushed ice

Seafood tasting platter Serves 4

Lobster tails with remoulade salad 2 103978 Whole Cooked Florida Lobsters 400/460 150g celeriac, peeled & julienned 20ml lemon juice 50g egg mayonnaise 5g Dijon mustard 20ml thickened cream 5g parsley, chopped Sea salt and cracked pepper, to season Duo of oysters 8 99902 Kia Ora Standard Pacific Half Shell Oysters 60g wakame seaweed salad 20g soy pearls Dill, sprigs 50ml sherry vinegar

Deep fry tempura squid rings as per packet instructions. Combine the chilli jam, sea salt and black sesame seeds in a bowl, and toss through the squid rings Deep fry battered flathead as per packet instructions, and season with smoked sea salt. Deep fry capers until crisp and drain well. Place flathead onto platter and scatter the pickled onion, gherkin and fried capers over the top To make the rouille, blend capsicum, garlic, saffron and mayonnaise in a food processor and serve into a small bowl. Heat the mussels in a hot pan with the garlic oil, tossing until heated through. Top with the rouille and serve with Turkish bread In a bowl toss the prawns with the grapefruit and lime segments, before spooning into the cosberg leaves and drizzling with cocktail sauce

Garlic mussels with Turkish bread and rouille 40g red capsicum, roasted 20g garlic, roasted and crushed 2g saffron threads 100g egg mayonnaise 250g 152311 Sea Products Medium Mussels in Half Shell, cooked 30ml garlic oil 100g Turkish bread, sliced and toasted Chilled prawn cocktail lettuce cups 100g 79994 Seacrest Whole Cooked Vannamei Prawns 15/25 30g grapefruit segments 20g lime segments 50g cosberg lettuce, washed and trimmed 60ml cocktail sauce Cut lobster in half and pull the meat out, leaving the tail shell connected. Place the celeriac in a bowl and toss through the lemon juice. In a separate bowl mix mayonnaise, mustard, cream and parsley together, add the celeriac and season. Place celeriac remoulade onto platter. Twist the lobster meat to sit on top of the shell. Place lobster on top of remoulade 28

Serves 20

1kg 160650 Dansk Valg Danish Fetta Cheese 200ml 144592 Caterers’ Choice Thickened Cream 162609 Casa De Mare Baby Capers, chopped 1 lemon, juiced 55769 Caterers’ Choice Cracked Black Pepper 1 bunch dill, chopped, tips reserved for garnish 1 side (1kg) 80732 Seafrost Sliced Atlantic Smoked Salmon Fresh bread stick, thinly sliced, toasted and buttered Micro herbs, for garnish Blend the fetta and thickened cream until smooth. Season with the capers, lemon juice and pepper, and fold in the dill Lay cling film out on a board and arrange the smoked salmon across it, ensuring there are no gaps. Smooth the fetta mixture across the smoked salmon approximately 5mm thick. Using the cling film, carefully roll the smoked salmon up with the fetta on the inside, to create the roulade. Roll firm and place in cold room to set

Tempura squid with chilli jam and sesame 200g 147731 Seafrost Tempura Battered Squid Rings 50g chili jam 5g 160859 Cornish Natural Sea Salt Flakes 20g black sesame seeds Crispy battered flathead, fried capers, pickled onions and gherkin 200g 157671 Seafrost Crispy Battered Flathead Fillet 5g 164147 Cornish Smoked Sea Salt Flakes 20g 162609 Casa De Mare Baby Capers, drained 60g pickled onions, sliced 60g 165954 Casa De Mare Sliced Sweet Spiced Gherkins

Smoked salmon, Danish fetta, caper and dill roulade

Lemon barramundi with basil bean mash Serves 4

2 bunches cherry tomatoes, on the vine 1 tbsp olive oil Sea salt and cracked pepper, to season 4 200g 135080 Seacrest Skin On Barramundi Portions 1 lemon, zest 240g frozen soybeans 1 garlic clove 1 bunch basil, leaves and stalks separated ½ lemon, juiced 100ml vegetable stock Heat oven to 200°C. Place the tomatoes on a baking tray, rub with a little of the oil and season. Roast for 5 minutes or until the skins start to split. Add the barramundi to the tray, top with most of the lemon zest, drizzle with a little more oil and season. Roast for 8 - 10 minutes until the fish flakes easily Meanwhile, cook the beans in a pan of boiling water for 3 minutes until just tender. Drain, then tip into a food processor with the rest of the oil, garlic, basil stalks, lemon juice and stock, and pulse to a thick, slightly rough purée. Season to taste Divide the tomatoes and bean mash between two plates, place barramundi on top of mash then scatter with basil leaves and remaining lemon zest to serve

Using a warm knife, slice the roulade into 1cm thick slices. Remove cling film from outside of roulade and serve on bread. Garnish each roulade with a dill tip and mirco herbs Tip: This dish doesn’t require salt as the fetta and smoked salmon are already quite salty

Perfect Match A Tomich Hill Q96 Adelaide Hills Chardonnay with its full body, complex creamy palate offering layers of stone fruit, a hint of butterscotch and a clean finish, will bring forward the more luxurious side of your salmon.


Parmesan crusted salmon Serves 4

4 salmon fillets, skin on 2 tbsp butter or margarine, melted ¼ tsp salt ¾ cup fresh white bread crumbs ¼ cup 174282 Dairymont Shredded Parmesan Cheese 2 tbsp white onion, thinly sliced 2 tsp lemon peel, grated ¼ tsp dried thyme leaves 693 ZoOSh Tartare Sauce, to serve Heat oven to 190°C and spray shallow baking pan with cooking spray Pat salmon fillets dry with paper towel and place skin side down in pan. Brush salmon with 1 tbsp of the butter and sprinkle with salt Mix bread crumbs, cheese, onion, peel and thyme in small bowl, stir in remaining butter. Press bread crumb mixture evenly on top of salmon fillets Bake fish uncovered for 15-25 minutes or until salmon flakes easily with a fork. Serve immediately with tartare sauce

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99286 Seafrost Pineapple Cut Squid Fillets U/3 5kg 13 104614 Seafrost Scaled Skin On Salmon Portions 200g (Approx. 25/ctn) 5kg 14 128399 Seafrost Pineapple Cut Squid Fillets U/5 5kg 132076 Seafrost Roe Off China Scallops 10/20 per lb 1kg 132077 Seafrost Roe Off China Scallops 20/30 per lb 1kg 15 147730 Seafrost Tenderised Pineapple Cut Squid Strips 1kg 16 150582 Seafrost Skinless Atlantic Cod Loins PBO MSC 200g 5kg 17 155578 Seafrost Super Tender Squid Tubes U/5 5kg 155579 Seafrost Super Tender Squid Tubes U/3 5kg 165789 Seafrost Super Tender Squid Tubes U/10 5kg 166367 Seafrost Steam Cooked Vannamei Prawn Meat 21/25 1kg 166368 Seafrost Steam Cooked Vannamei Prawn Meat 26/30 1kg 18 166372 Seafrost Steam Cooked Vannamei Prawn Cutlets 16/20 1kg 166373 Seafrost Steam Cooked Vannamei Prawn Cutlets 21/25 1kg 166374 Seafrost Steam Cooked Vannamei Prawn Cutlets 26/30 1kg 19 165065 Selesta Arborio Rice 1kg 169669 Selesta Italian Arborio Rice 10kg 20 110280 ZoOSh Coleslaw Dressing 15kg 21 142971 ZoOSh Thousand Island Dressing 2.4kg 22 145697 ZoOSh Italian Escape 99% Fat Free Dressing 2.6kg 23 146226 ZoOSh French Free Dressing 2.6kg

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Spicy Japanese 44299 Riviana Soy & Sesame Oil 2L Bidfood Fresh Chili Bidfood Fresh Ginger Bidfood Fresh Spring Onion

Lime and Coriander

Oyster 156735 Bundaberg Sugar Caster Sugar 1kg Bidfood Fresh Coriander Bidfood Fresh Lime Juice

Keep it cold! No one likes room temperature oysters. Ensure everything is kept chilled until ready to serve - when serving be sure to arrange the oysters on shaved ice.

Pancetta with Lemon

59060 Alfinaâ&#x20AC;&#x2122;s Extra Virgin Olive Oil 4L 168618 Primo Smallgoods Sliced Pancetta 500g Bidfood Fresh Basil Bidfood Fresh Chives Bidfood Fresh Lemon Juice

MignonettE 55769 Caterersâ&#x20AC;&#x2122; Choice Cracked Black Pepper 750g 63588 Riviana White Wine Vinegar 5L Bidfood Fresh Eschalots 32


KILPATRICK 59060 55769 104620 167707 39410 2937

Alfina’s Extra Virgin Olive Oil 4L Caterers’ Choice Cracked Black Pepper 750g Caterers’ Choice Gluten Free Tomato Sauce 4L Caterers’ Choice Rindless Streaky Bacon 2.5kg Holbrooks Worcestershire Sauce 2L Tabasco Red Pepper Tabasco Sauce 60ml

Light, briny and plump - oysters are a crowd pleaser. Add a little luxury to your menu this holiday season with these oyster topping ideas.

~ SPicy Jalapeno

Toppers

160859 Cornish Natural Sea Salt Flakes 1kg 63589 Riviana Red Wine Vinegar 5L Bidfood Fresh Coriander Bidfood Fresh Jalapeño Bidfood Fresh Lemon Juice & Rind

To enhance appearance, immediately prior to serving cut the abductor muscle and flip the oyster to show the plump underside - this will also make it easier to eat!

the Oyster

99902

Kia Ora Standard Half Shell Pacific Oysters 10 Doz

chorizo and Basil

59059 Alfina’s Pure Olive Oil 4L 36329 Riviana Balsamic Vinegar (Plastic) 5L 164146 Cornish Natural Sea Salt Flakes 150g 79894 Hans Spanish Chorizo 2kg Bidfood Fresh Basil Bidfood Fresh Garlic Bidfood Fresh Spring Onion

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FAN C

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It may be summer time, but that doesn't stop diners from craving the nostalgic flavours of a traditional festive feast. For menu ideas, browse through our range of show-stopping roasts, gravies and sides, as well as a spectacular array of desserts that are no trifling matter!

Recipe page 36

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Perfect Match

A Scarpantoni Black Tempest NV Sparkling Shiraz will bring out the richness of your turkey, the sweetness in your cranberry and the salty crunch in your veggies.

Recipe page 36

Recipe page 36

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24cm springform pan (leave some crumbs aside for decoration). Allow to chill in the refrigerator Beat the cream cheese and sugar with an electric mixer until smooth, then add the vanilla, gelatine and melted white chocolate. Fold through the whipped cream then split the mixture into two

Sour cherry glazed turkey Serves approximately 40-60 slices

284g black cherry jam 250g dried sour cherries ¼ cup brown sugar 4 tbsp balsamic vinegar 2 cinnamon quills 1 lemon, juiced and zest ¼ cup good quality sherry 1258 Ingham’s Raw Basted Turkey Buffé (Approx. 5-6kg) Roast potatoes, to serve

Puree the blueberries (remember to keep some for decoration) and fold through one half of the cheesecake mixture, then pour into the prepared base. Carefully spoon the remaining mixture over the top then gently swirl the two mixtures together. Chill for 3-4 hours or until set Decorate the cheesecake with the remainder of the shortbread crumbs and blueberries, as well as mint and icing sugar Tip: Puree the blueberries just prior to use so they retain their colour. If done too early they will brown

Place jam, cherries, sugar, vinegar, cinnamon, lemon juice and zest, and sherry in a small saucepan over medium to high heat. Cook, stirring for 5 minutes or until mixture is slightly thick and syrupy. Discard cinnamon quills and stand for 10 minutes

To create the chimichurri, tear up the herbs, keeping the stems if desired to add extra flavour. Blend all ingredients together in a food processor and season Prepare the mash by putting the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook for 25 minutes until fork tender. Drain the potatoes and return to a low heat for 2-3 minutes to dry up any excess water. Place the cream and butter into a small saucepan over medium heat. Warm until the butter has melted into the cream. Using a masher, mash the potatoes in the saucepan. Add the garlic, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve Presentation is key with the tomahawk. Ideally, serve on a board with chimichurri and truffle mash, and carve in front of guests into thin pieces Tip: Take the tomahawk out of the barbecue just shy of preferred doneness as it will continue to cook for a few minutes as it rests. Steak should be 55-60°C for very rare to rare, 63°C for medium rare and 70°C for medium

Put a rack into a roasting pan and place turkey buffé on the rack. Brush half the jam mixture over the turkey and cover with a sheet of baking paper and foil, roast for 30 minutes at 180°C Remove baking paper and foil and cook for a further 30 minutes. Brush the jam mixture over the turkey every 15 minutes until the turkey is warmed through and the glaze has given some colour to the top

Grilled tomahawk steak with chimichurri and truffle mashed potatoes

Serve the turkey with roast potatoes

159831 Bounty Premium MSA OP Beef Rib Tomahawk Olive oil Sea salt and cracked pepper, to season

Blueberry and white chocolate swirl cheesecake Serves 12-16

1½ cups (approx. 200g) shortbread biscuit crumbs 80g butter 750g 643 Philadelphia Block Cream Cheese, softened 1 cup caster sugar 2 tsp vanilla essence 1 tbsp gelatine, dissolved in ¼ cup boiling water then cooled 200g 96064 Cadbury NZ White Chocolate Drop Compound Buttons, melted 1½ cups cream, whipped 2 x 125g punnets blueberries Icing sugar, for garnish Mint, for garnish Combine the shortbread crumbs and butter in a bowl, then press into the base of a greased and lined 36

Serves 4

Chimichurri 3 tbsp fresh coriander 3 tbsp fresh parsley 3 tbsp fresh basil 3 tbsp fresh mint ½ medium chili 1 tsp garlic, crushed ½ lemon, juice and zest 50ml olive oil Sea salt and cracked pepper, to season Truffle mashed potato 1.3kg red skin potatoes, diced 1 ½ cups light cream 6 tbsp butter 2 garlic cloves, minced 2 ½ tsp salt 1 tsp pepper 2 tbsp truffle oil Remove the tomahawk from refrigerator 20 minutes before cooking, and pre-heat barbecue so that it is hot. Brush the steak with olive oil and season. Brown steak well on all sides, then lower the barbecue to a moderate heat, close the hood and cook for 15-20 minutes for medium rare. Cover the tomahawk lightly with foil to keep warm and let it rest for 15 minutes before serving

Pineapple and mango pavlova with pistachio praline Serves 22

¼ cup natural pistachio nuts 1 cup caster sugar ¼ cup water 1kg 54101 Caterers’ Choice Pavlova Base 500ml fresh cream, whipped 2 large mangoes, peeled and thinly sliced ½ pineapple, cored and thinly sliced 2 punnets raspberries Mint sprigs Place pistachio nuts on a baking tray lined with baking paper. Add the caster sugar and water to a heavy based saucepan over medium to high heat. As it comes to a simmer give the saucepan a swirl, but do not stir with a spoon. Bring the sugar to a boil and gently brush down insides of saucepan with cold water. Boil until caramel reaches a very light golden colour and pour immediately over the pistachios. Caution: this toffee is extremely hot! Allow toffee to cool completely before breaking into large shards. Place a few smaller shards into a food processor and process to a crumb texture Cover the pavlova with cream and arrange mango and pineapple slices in a decorative fashion. Add raspberries to fill in gaps and garnish with sprigs of mint. Decorate with shards of pistachio praline and sprinkle the crumb mixture over the top


Recipe page 36

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The s

Nothing says ‘Christmas’ like a roast - keep it simple and serve ‘share-style’ for the ultimate feast.

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McCain Super Sweet Corn Cobettes 50's Naturalaz Skin On Pork Carvery Cooked (Approx. 10kg ctn) 3 Units/ctn Ocean Spray Cranberry Sauce 275g SPC Plum Sauce 1.85L SPC Apple Sauce 1.85L Western Star P/C Frozen Butter Medallions 240 x 8g ZoOSh Caesar Dressing 2.3kg ZoOSh Coleslaw Dressing 2.4kg ZoOSh Tangy Tomato Dressing 2.4kg ZoOSh Italian Dressing 2.6kg ZoOSh Italian Mighty Splash Balsamic Dressing 2.6kg ZoOSh French Dressing 2.6kg

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01 12428 Cadbury Tuscany Dark Chocolate Compound Buttons 5kg 02 21882 Cadbury Sienna Milk Chocolate Compound Buttons 5kg 03 31184 Cadbury Milk Chocolate Flake Garnish 5kg 04 77119 Cadbury Dark Chocolate Flake Garnish 5kg 05 77520 Cadbury White Dream Chocolate Flake Garnish 5kg 06 54100 Caterers’ Choice P/C Single Serve Pavlova 40 x 40g 07 72745 Dairywhip Aerosol Catering Cream 500g 08 147364 Dewfresh Dark Pitted Cherries in Syrup 3kg 09 148057 Foster Clark's UHT Vanilla Custard 1L 10 170952 Golden North Old Time Vanilla Frozen Custard 5L 11 170953 Golden North Velvety Chocolate Frozen Custard 5L 12 170954 Golden North Coney Island Sundae Frozen Custard 5L 13 8428 Kooka Brotha's Gluten Free Brandy Snap Baskets 24 x 16.5g 63896 Kooka Brotha's Gluten Free Tiramisu Cheesecake Log 1.25kg 66374 Kooka Brotha's Gluten Free Raspberry Pavlova Roulade 1kg 14 81043 Kooka Brotha's P/C Dark Chocolate Pudding with Chocolate Sauce 12 x 130g 88001 Kooka Brotha's Gluten Free Coconut & Bush Plum Slice 1.3kg 15 89731 Kooka Brotha's Gluten Free Chocolate Muscat Marquise Log 1.25kg 16 93044 Kooka Brotha's P/C Sticky Date Pudding with Sauce 12 x 130g 17 93851 Kooka Brotha's Gluten Free Chocolate Brownie Slice 1.3kg 18 160854 Kooka Brotha's Gluten Free Mixed Cocktail Cupcakes 48 x 30g 106668 Lindt White Blancor Couverture Piccoli Chocolate 2.5kg 19 134818 Lindt Milk Chocolate Lindor Balls 1kg 20 135365 Lindt Dark Chocolate Lindor Balls 1kg 135376 Lindt White Chocolate Lindor Balls 1kg 21 139402 Lindt Delice Hazelnut Macaron Biscuits 20 x 25g 22 139405 Lindt Delice Strawberry Macaron Biscuits 20 x 25g 139406 Lindt Delice Excellence 70% Macaron Biscuits 20 x 25g 23 139407 Lindt Delice Pistachio Macaron Biscuits 20 x 25g 24 139408 Lindt Delice Vanilla Macaron Biscuits 20 x 25g 25 139409 Lindt Delice Salted Caramel Macaron Biscuits 20 x 25g 139958 Lindt Milk Chocolate Lindor Cater Pack (800's) 10kg 26 140203 Lindt Milk Couverture Piccoli Chocolate 2.5kg 140204 Lindt Bittersweet Dark 58% Couverture Piccoli Chocolate 2.5kg 27 162013 Lindt Mint Chocolate Lindor Balls 1kg 28 162166 Lindt Mini Reindeer 100 x 10g 29 84646 Nestlé Docello French Vanilla Mousse Mix 1.8kg 30 84649 Nestlé Docello Chocolate Mousse Mix 1.9kg 31 116088 Nestlé Docello Crème Brulee Dessert Mix 2kg 116165 Nestlé Docello Panna Cotta Dessert Mix 2kg 32 155306 Pampas Baked Fruit Mince Tarts 112 x 71g 33 39675 Pascall White Marshmallows 5kg 34 81262 Pascall Pink Marshmallows 5kg 35 123324 Priestley's P/C Plum Pudding 30 x 110g 36 103533 Sara Lee P/C Petite Carrot Cake 30 x 25g 103534 Sara Lee P/C Petite Banana Caramel Cake 30 x 25g 37 103535 Sara Lee P/C Petite Triple Chocolate Cake 30 x 25g 38 1181 SPC Sliced Peaches in Juice 3kg 39 1964 SPC Apricot Halves in Juice 3kg 40 2905 SPC Sliced Pears in Juice 3kg 41 109114 SPC Bakers Choice Diced Granny Smith Pie Apple 2.75kg 42 108543 Terry's Twilight After Dinner Mints 250's 1.56kg 43 28173 The Country Chef Bakery Co. Vanilla Pavlova Slab 1.15kg 77639 The Country Chef Bakery Co. Pavlova Sheets 5's 44 159008 The Country Chef Bakery Co. P/C Petite Dessert Variety Pack 52 Serves 900g 45 163053 The Country Chef Bakery Co. P/C High Tea Cake Assortment Pack 42 Pieces 675g


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T Y I M T E R A P The celebrations aren’t over yet! We have all the fun-loving finger food you need to prepare for festivities that go into the wee hours. From cocktail syrups to sliders, there’s something for everyone’s wish list.

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o t! h g

hot! hot!

Fee li n

Help your guests embrace summer with a cheeky Champagne cocktail! Recipe page 44

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1 long red chili, seeded and finely chopped ½ cup chipotle aioli ¼ tsp dried chili flakes 8 flour tortillas 1 baby cos lettuce, leaves washed & separated Lime wedges, to serve

Pulled pork and celeriac slider Serves 10

2 tbsp fennel seeds 1 tbsp salt ½ tbsp cracked pepper 1kg free range boned pork shoulder, skin finely scored 2 cups water 1 celeriac bulb 1 bunch chives, finely chopped 1 bunch dill, finely chopped 1 bunch parsley, finely chopped ½ lemon, juiced 1 tbsp 103134 Praise Whole Egg Mayonnaise 10 170770 QBA Glazed Slider Milk Buns In a mortar and pestle crush the fennel seeds roughly, add salt and pepper and then rub into the pork shoulder. Place the pork in a 220°C oven. After 30 minutes pour the water around the pork, cover with foil and turn the heat down to 140°C. Cook for 5 and 1/2 hours, basting occasionally with the pan juices. Remove the foil, turn the heat up to 220°C and cook for a further 30 minutes to crisp the skin. Remove from the oven and rest for at least 20 minutes before pulling the meat apart and mixing with the remaining pan juices

Pre-heat oven to 200°C and place chicken strips on a lined baking tray. Cook in oven for 17-18 minutes, turning once. Alternatively, deep fry at 180°C for 6 minutes Heat a large frying pan or chargrill over a high heat. Cook corn cobs, turning regularly for 5 minutes, or until charred and corn is tender. Using a long sharp knife, cut kernels from cobs. Place corn, tomatoes, onion, coriander, lime juice and oil in a bowl, toss to combine Place black beans and seasoning in a small saucepan, simmering over a low heat for 5 minutes or until liquid has thickened In a separate bowl, mix together the avocado and chilli Mix together chipotle aioli, chilli flakes and lime zest to make a dressing Heat flour tortillas following packet instructions. Top each tortilla with cos leaves, avocado salsa, beans, tomato mixture and a sliced chicken breast strip. Drizzle over dressing and serve with lime wedges

Peel and grate the celeriac into a bowl, mix in the fresh herbs, lemon and mayonnaise Cut the glazed milk buns in half. Starting with the base of the bun, place a portion of the pulled pork, followed by the celeriac salad, and top it off with the bun lid

Serves 4

8 177111 Lilydale Free Range Chicken Breast Strips 2 corn cobs, husks removed 200g grape tomatoes, sliced 2 green onions, sliced ¼ cup coriander leaves, finely chopped 1 lime, juice and zest 1 tbsp extra virgin olive oil 400g Mexican black beans, drained 2 tsp Mexican seasoning mix 1 avocado, diced 44

Serves 6

450g grated Mexican cheese blend 500g 149862 Mission Foods Triangle Corn Chips ¼ cup Mexican black beans, drained 125g jalapeños, drained 125g corn kernels, drained 2 large tomatoes, finely chopped 4 spring onions, finely sliced ½ red onion, finely chopped ¼ bunch coriander, leaves picked, extra for garnish 1 avocado, diced 1 tbsp onion, finely chopped ½ lime, juice 1 tsp salt flakes ¾ cup light sour cream ½ jar 151580 Mission Foods Chunky Salsa To prepare nachos, place a small handful of grated cheese on the base of a large ovenproof dish. Arrange a layer of corn chips over cheese and top with another handful of cheese. Continue layering corn chips with cheese until both ingredients are finished. Be sure to finish the layers with a good sprinkling of cheese. Spoon over black beans, jalapeños and corn Place nachos in a microwave oven on high for 4-5 minutes to start the cheese melting. Transfer to a 200˚C pre-heated oven for 5 minutes or until cheese is completely melted

Peanut butter and berry American brownie Serves 1

Soft chicken tacos with spicy bean salad

Tres nachos with Mexican black beans

3 155419 Priestley’s American Brownie Slices 1 tbsp thickened cream 3 peanut butter cups, cut in half Raspberries 63881 Priestley’s Mixed Berry Coulis 2 tbsp smooth peanut butter 1 dstspn peanut oil Stack brownie slices on top of one another. Rotate each brownie slightly so that the stack is staggered. Add a dollop of cream on top of the stack, then scatter the peanut butter cups and raspberries on and around the stack Drizzle with mixed berry coulis, then combine peanut butter and peanut oil to create a peanut butter sauce and then drizzle over the stack. Serve immediately

Meanwhile, combine tomatoes, spring onions, red onion and coriander together in a bowl, set aside. In another bowl, smash avocado, add onion and season to taste with lime juice and salt To serve, remove nachos from the oven and top with tomato mixture. Add generous dollops of sour cream and smashed avocado. Garnish with extra coriander leaves and serve immediately with a bowl of chunky salsa


Perfect Match

A summer twist on an old favourite - add a frozen margarita to your menu to get the party started! Donâ&#x20AC;&#x2122;t forget to salt the rim!

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01 124570 A&T Tempura Torpedo Prawns 16/20 1kg 02 156752 A&T Panko Crumbed Squid Rings 4kg 157901 Akari Premium Japanese Soy Sauce 1.8L 160277 Akari Soy Sauce 150ml 03 164040 Akari Soy Sauce P/C Sachet 100 x 5ml 04 128915 Arnott's Cheds Biscuits 250g 05 144251 Arnott's Jatz Biscuits 2.25kg 06 176864 Boscastle Aussie Beef Party Pie 48 x 55g 07 176865 Boscastle Beef Burgundy Party Pies 48 x 55g 176866 Boscastle Chicken & Mushroom Party Pies 48 x 55g 08 2988 Butlers Flame Grilled Meatballs 80's 1kg 09 12642 Butlers Aussie BBQ Meatballs 1kg 10 124082 Captain's Table Classic Water Cracker Biscuits 125g 11 154776 Culinary Select Angus Beef Slider Kit 2.4kg 12 159295 Culinary Select Lamb & Rosemary Petite Pies 48 x 50g 13 159340 Culinary Select Petite Pizza Variety No. 1 72 x 38g 14 174280 Dairymont Shredded Tasty Cheddar Cheese 2kg 15 174283 Dairymont Shredded Mozzarella Cheese 2kg 16 322 Edgell Potato Gems 2kg 17 155950 Edgell Beer Battered Sidewinders Chips 2kg 18 43006 Fresha Party Mix Lollies 10kg 19 69234 Hans Traditional Kabana 2.6kg 166103 Hans Cheese Kabana 2kg 20 40383 I&J Captains Catch Crispy Battered Skinless Fish 24 x 110g 40384 I&J Captains Catch Crispy Battered Skinless Fish 24 x 140g 21 48160 I&J Captains Catch Crunchy Crumb Fish 24 x 110g 48161 I&J Captains Catch Crunchy Crumb Fish 24 x 140g

22 164002 I&J 50g Crispy Battered Hoki Fillet 3.3kg 23 174573 I&J Double Crunch Spicy Prawns 1kg 24 174574 I&J Double Crunch Salt & Pepper Prawns 1kg 25 174575 I&J Salt & Pepper Squid Sticks 1kg 26 5831 Ingham's Fully Cooked Chicken Satay Kebabs 25 x 85g 27 10397 Ingham's 30g Fully Cooked Country Crisp Chicken Strips 1kg 28 34244 Ingham's 8g Fully Cooked Chicken Munchies 1kg 29 140454 Kooka Brotha's Gluten Free Savoury Mixed Cocktail Frittata 48 x 25g 30 44447 KR Castlemaine Cocktail Frankfurts 5kg 31637 La Famiglia 7” Garlic Bread 48's 31 38373 La Famiglia 2cm Sliced Garlic Bread 168's 32 47414 Maggi Sweet Chilli Sauce 4L 33 87018 Markwell Prawn Twisters 1kg 34 173479 Markwell Cajun Prawn Lollipops 1kg 35 8229 McCain Seasoned Wedges 2kg 36 144745 McCain Sweet Potato Fries 6 x 1.13kg 147389 McCain Sweet Potato Ridge Cut Wedges 6 x 1.13kg 37 115752 Mission Foods Pizza Bases Slab 12's 38 150632 Mission Foods 12” Gluten Free Large Pizza Bases 21 x 275g 39 170724 Mission Foods Mini Naan Bread 8 x 40g 40 135433 Monin Coconut Syrup 700ml 41 135456 Monin Lychee Syrup 700ml 42 135458 Monin Watermelon Syrup 700ml 43 153749 Monin Pink Grapefruit Syrup 700ml 44 155479 Oriental Delights Mini BBQ Pork Buns 12 x 35g 45 74340 Pacific West Salt & Pepper Squid 1kg 46 75026 Pacific West Beer Battered Flathead Fillet 60 x 50g 47 166854 QBA Glazed Top Milk Buns 46 x 90g 48 2177 Seafrost Crumbed Fish Fingers 1kg 107934 Seafrost Crumbed Skin On Whiting Fillet (Approx. 21g) 2.5kg 49 142544 Seafrost 42g Gluten Free Big Crunchy Crumb Fish Cocktails MSC 3kg 145157 Seafrost Crumbed Whiting Fillets MSC 1kg 50 145158 Seafrost Crumbed Whiting Goujons MSC 1kg 145159 Seafrost Beer Battered Whiting Fillets MSC 1kg 51 147731 Seafrost Tempura Battered Squid Rings 1kg 52 167683 Seafrost Tempura Fish Fillets MSC 45 x 85g 53 167694 Seafrost Tempura Fish Cocktails MSC 1kg 167695 Seafrost Tempura Fish Cocktails MSC 5kg 54 145994 Steggles Buffalo Chicken Wing Nibbles 1.5kg 55 173101 Steggles Texan BBQ Chicken Wings 1.5kg

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Cocktail Hour 156735 Bundaberg Sugar Caster Sugar 1kg 55741 Caterers’ Choice Ground Cinnamon 1kg 170425 LVP Red Sangria 750ml 14943 Schweppes Lemonade Drink 12 x 1.25L Bidfood Fresh Oranges Bidfood Fresh Lemon Bidfood Fresh Strawberries 159158 Caterers’ Choice 21cm Black Flexi Plastic Straws 500’s

177784 156735 127402 179140

Baitz Triple Sec Liqueur 500ml Bundaberg Sugar Caster Sugar 1kg Golden North Lemon Sorbet 5L Mi Amigo Tequila 1L

Serve it cold! Chill glasses prior to serving!

MA R G ITA AR

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oody Mary

GRIA N A S

Fresh is best! Use fresh ingredients where you can, especially when it comes to fruit, egg whites and herbs.

136904 Berri Classic Tomato Juice 2L 55769 Caterers’ Choice Cracked Black Pepper 750g 160859 Cornish Natural Sea Salt Flakes 1kg 170393 Firestarter Vodka 700ml 158555 Mr Juicy Pure Lemon Juice 3L 8804 Tabasco Tabasco Sauce 150ml Bidfood Fresh Celery Bidfood Fresh Lemon 159160 Caterers’ Choice 14cm Black Cocktail Plastic Straws 500’s


With maximum flavour and minimum fuss, cocktails are a sure-fire way to get the party going! Why not add a little sophistication to your festive menu this season with these cocktail ideas?

179504 Bacardi Carta Blanca Superior White Rum 700ml 156735 Bundaberg Sugar Caster Sugar 1kg 168607 Schweppes Soda Water 1.1L Bidfood Fresh Lime Bidfood Fresh Mint

MOJITO Ice is a must! Don’t go easy on the ice it helps control the temperature and dilution of the drink.

MARTINI

Champagn e c o c k tail

Top it off! Adding that little extra flair with garnishes or custom rims is a simple way to enhance your customers' experience.

179066 Besserat de Bellefon Traditional NV Brut 750ml 30683 SPC Red Stem On Maraschino Cherries 2kg 140870 Monin Passionfruit Puree Syrup 1L

170387 Bottega Distilled Bacûr Gin 500ml 183771 Bottega Bianco Vermouth 750ml 168865 Kalós Pitted Green Queen Olives 2kg Bidfood Fresh Rosemary 49


S T I B A R T X E E H T

Whether itâ&#x20AC;&#x2122;s a cocktail function or a buffet, these packaging and disposable ideas will make entertaining just that little bit easier.

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01 59511 Castaway White Elegance Redifold Dinner Napkins 50's 02 68896 Castaway Pine Green Elegance Dinner Napkins 50's 03 68946 Castaway Red Elegance Dinner Napkins 50's 04 95789 Castaway Black Elegance Redifold Dinner Napkins 500's 05 145532 Castaway White Linen Fabric Look Dinner Napkins 50's 06 167937 Castaway Kraft Brown Small Food Pail No. 1 25's 07 167942 Castaway Kraft Brown Large Food Pail No. 2 50's 08 157755 Caterers’ Choice 175mm 7” Round White Plastic Plates 50's 09 157756 Caterers’ Choice 230mm 9” Round White Plastic Plates 50's 157757 Caterers’ Choice 230 x 275mm 9 x 11” Oval White Plastic Plates 50's 157758 Caterers’ Choice 175mm 7” Round White Plastic Bowls 50's 10 160869 Caterers’ Choice White Plastic Forks 100's 11 160870 Caterers’ Choice White Plastic Knives 100's 12 160874 Caterers’ Choice Knife, Fork & Napkin Cutlery Pack 500's

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w i t h t u c s e n n o c

To start your fes tive menu or for more id head to our conv eas, enie and indu stry-lead nt ing online o rdering s ite, myBidfo od

Log on to myBidfood at bidfood.com.au or contact your local branch for more information.


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A Very Feastive Christmas 2018  

460+ specially selected products, delicious recipes, meal hacks and solutions for every festive occasion.

A Very Feastive Christmas 2018  

460+ specially selected products, delicious recipes, meal hacks and solutions for every festive occasion.