T H E P R O D U C T C ATA LO G U E 2018 | VOL.1
Q U EEN SL A N D | N EW SO U TH WALE S | AUSTR ALI AN C API TAL TE RRI TORY
Photo Credited to Yamaki Jozo - Unpastrised Organic Miso
“ W E ’ R E N O T A B O U T WA N K Y I N G R E D I E N T S O R R I D I C U LO U S P R I C E S W E ’ R E A L L F O R E L E VAT I N G T H E E V E R Y D AY. I F I T TAS T E S D E L I C I O U S , W E WA N T I N . ” At Fino, we’re on the hunt for food that tastes better than anything we’ve eaten before, and we’re serious about it. Our team works with the best producers to seek out the most delicious food at the best price, and we connect this amazing produce with cutting edge restaurants and chefs all over Australia.
#FINOFOODS ONLINE At Fino Foods we have a fantastic online ordering system designed specially for you...
BENEFITS OF ONLINE ORDERING Fully searchable catalogue Fast and accurate way to order See all the latest artisan produce View previous orders and invoices Menu costing and research new products Tasting notes and images
ONLINE ORDER AND ACCOUNT DE TAILS Y O U R D E TA I LS Link: www.finofoods.com.au Username: ________________________________ Password: ________________________________
F I N O C O N TA C T
D E L I V E R Y D E TA I LS
Delivery Day: ___________________
Truck Contact: _________________
O F F I C E S A N D LO C AT I O N S We service most areas in Queensland, New South Wales and Australian Capital Territory with offices and warehouses in various locations. Please contact the office to obtain your delivery schedule.
QUEENSL AND AND NORTHERN RIVERS A: 2/35 Steel Pl Morningside 4170 QLD P: 1300 890 049
W: www.finofoods.com.au select QLD & Northern Rivers Wholesale Ordering
E: firstname.lastname@example.org N E W S O U T H WA L E S A: 17 Rochester St Botany 2019 NSW P: 1300 890 049 W: www.finofoods.com.au select NSW Wholesale Ordering
E: email@example.com AUSTRALIAN CAPITAL TERRITORY P: 1300 890 049 W www.finofoods.com.au select ACT Wholesale Ordering
ORDERS, TERMS & CONDITIONS ORDERING Most clients find the best way to order from Fino is via the web. Itâ€™s quick and easy to use, as well as there are detailed tasting notes on all our products. If you do not currently have an online account with us please contact the office and we will arrange one to be opened. We also accept orders by phone or email.
CUT OFF TIME Orders need to be placed by 11pm for next day delivery. If you place an order after this time and require next day delivery please let us know you are happy to pay the $15 late order fee.
DELIVERY TIMES Our delivery times are as per our delivery schedule but the exact time of your delivery can vary due to delivery loads and traffic. Due to this we cannot guarantee specific delivery times. However, if you have a special request please make this clear when placing your order and we will try to accommodate where possible. If your business is not open during normal business hours, please make alternative arrangements for the delivery. If no one is at the business to receive the goods a delivery fee will be charged for each subsequent return delivery attempt. We are unable to avoid deliveries during certain hours, however, we will endeavour to cause minimum disruption during deliveries.
SPECIAL ORDERS AND PRE ORDERS For products made to order or harvested to order, your initial order is binding. If your order needs changing we will endeavour to accommodate, but can make no guarantees.
P R O D U C T AVA I L A B I L I T Y Our products are produced by small artisan producers and as a consequence of seasonality and production schedules, products may from time to time be unavailable or of limited supply.
PROOF OF DELIVERY If you require a historic proof of delivery an administration fee of $10 may be charged per request.
T E M P E R AT U R E C H E C K P O L I C Y We welcome temperature checks on all our goods but will only accept returns when the following procedure is followed: Temperature must be checked immediately on delivery, in the presence of the driver. All drivers and couriers have been instructed to wait for a temperature check on request. If a reading is outside the acceptable range the driver must be notified. Following this a reading of the internal temperature will be taken using a probe thermometer. Any goods spoiled in this process will be returned with the driver and will be credited against the customerâ€™s account. If the reading is still outside the acceptable range, the goods can be returned with the driver and a full credit will be given. The driver will record the temperature of the goods and the delivery
vehicle and the time. A temperature reading for the delivery vehicle will be taken and recorded. On return of the goods a credit will be issued to the customer, the goods will be disposed of and a corrective action will be raised.
S U B ST I T U T I O N P O L I C Y Some artisan products are from time to time out of stock. If this is the case we will endeavour to supply the closest possible substitute. We will attempt to call and notify you, but if the delivery has left prior to contacting you then a substitute may be made. If it is not appropriate to your needs please simply return it to the driver and a full credit will be made to your account.
RETURNS POLICY All returns must be claimed within 24 hours of delivery, no claims will be recognised after this period. All goods to be returned must be stored at the correct temperature and in original packaging. A credit will be issued upon return of goods.
BACK ORDER POLICY Back orders remain open for two days after which they will be deleted.
PRODUC T R ANGE Please be advised that products maybe subject to availability in each state. All products are correct at the time of print but are subject to change. Please consult the our online portfolio for accurate and up to date prices, availability and product details. Any further questions can be raised by contacting our office.
PAY M E N T Payments can be made by electronic funds transfer, cheque, cash or by credit card with our office. Please note there is a 2% credit card fee for Visa & Mastercard and 3% for American Express.
PAY M E N T T E R M S If we provide credit, our terms are strictly applicable. If you are experiencing financial difficulties please make contact with our accounts team to discuss and we would be more than happy to assist.
G ST All prices quoted are ex GST unless specified.
OUR PRODUCERS For more detailed notes on our producers, please see www.finofoods.com.au.
AGOUR Fromagerie Agour, a family-owned business, is one of the finest cheesemakers in Europe, situated in the heart of the Basque region. Agour’s commitment to quality is evident in the string of accolades that their cheeses have been awarded in recent years.
A U ST R A L I A N S U P E R F O O D C O . The Australian Superfood Co has created a unique range of food products richly infused with Australian native bush food; a powerful, diverse and exciting superfood group, hugely undervalued by the Australian commercial food industry.
B AY O F F I R E S In 2009, Ian, with his wife and family moved to St Helens on the East Coast of Tasmanian and have established themselves as the Bay of Fires Cheesemakers. Ian Fowler is a 13th Generation cheese maker with The Fowlers making cheese in England for the past 400 years. The knowledge and techniques for handcrafting farmhouse cheese have been passed down from generations to generation.
BNE SODA CO. Creators of the BNE Soda Co. range, Cale & Simon, are determined to bring back the craft of old fashioned soda making. Their range of handmade syrups have all tastebuds covered with their familiar, yet unique flavour combinations.
B R ASS E R I E B R E A D Brasserie Bread are passionate about their quest to bake true artisan bread. Expert training, skill and a love of good ingredients all combine to make them one of Australia’s leading bakeries.
B R I G H T C H O C O L AT E Bright Chocolate make single origin chocolate using premium fine flavoured cacao from around the world.
B O S C AS T L E P I E S Boscastle Pies, based in Melbourne, are made with the freshest and best ingredients. You can actually taste the individual flavours; each pie tell its own delicious story. Available in 3 size - party;(best sold in frozen pack), Standard (best sold frozen or hot) family (best sold frozen).
B U N D A B E R G P R AW N FA R M XO is a luxury Cantonese sauce made from dried seafoods. The Tu family immigrated from Taiwan in the 90’s, and now run Bundaberg Prawn Farm. XO sauce is made from the family’s own locally grown tiger prawns and has a deep rich umami with a touch of chilli.
B Y R O N B AY C H E E S E C O . Byron Bay Cheese Co works closely with other local producers to source all ingredients and to work seasonally across the year. Located in the Northern Rivers their goal is to produce the best tasting produce in the region.
C A R R AS C O One the most respected producers of Iberian ham in the world, Spanish company Carrasco are located in a small factory on the main street of the town of Guijuelo, Salamanca. Sourcing their Iberian pigs through a small network of farmers in the Extramudura region, the pigs are acorn fed owing to the natural environment - it
is a feeding plan that leads the meat towards such a revered and unique flavour profile.
C A R N E - S A L- T I E M P O Three words which are pivotal in the production of quality charcuterie. Hand made in small batches by well known Melbourne chef David Roberts. David grinds all the spices fresh and personally makes all of the salami. His care and attention to detail are immediately apparent on tasting.
C H A L L E N G E R S M A L LG O O D S When Canadian born Eli moved to Sydney he noticed that there was a distinct lack of the products he grew up making back home. Eli’s goal is to introduce the best of North American smoked and cured meats to the Australian market with his delicious and well-priced range of Challenger Smallgoods.
CHARLES ARNAUD Established in 1907, the Fromagerie Arnaud has remained in the Arnaud family since its conception, with their cheese facility located in the caves below Fort des Rousses in France. This location provides the ideal conditions for the aging of comté.
C H A R LT O N ’ S C H O I C E Passion, dedication and a commitment to quality are the fundamental beliefs of the team at Charlton’s Choice Gourmet Cheese. Head cheese maker, Barry Charlton holds 38 years of experience and has won an extensive number of awards during this time, with many for this artisan cheese company.
CHINCHILLI Chinchilli is a boutique grower of specialised and rare chillies and subsequently produce natural products that are handmade in small batches. All of their products contain no more than five ingredients and are preservative and gluten free.
C H U RC H FA R M Located in Billinudgel, New South Wales, Churchfarm is a producer with a focus on quality, homemade and home-grown products. Andrew uses his own chillies and turmeric alongside other all-natural ingredients to create his delicious sauces.
COALDALE Coaldale Walnuts are located in the Coal River Valley, Southern Tasmania, taking advantage of the cool climate and rich soils. Their award-winning walnuts are sustainably grown.
COCOACENTRIC CocoaCentric Rocky Road is a unique, super elegant and sophisticated take on a long established Australian favourite. It is made using Swiss Couverture and mixed by hand with the very best nuts, fruits, Turkish delight and marshmallows.
C O M PA N H I A D AS E R VAS Located in Brazil with a little more than 100,00 inhabitants, Companhia Das Ervas is at the roots of Brazilian culture. All their products are produced with locally grown ingredients which are the life and soul of their culinary tradition.
C O N C E R VAS C U C A Imported from the Northwest of Spain, Concervas Cuca is caught,
cleaned by hand, processed and packed with no interruptions - a process that preserves all the freshness and flavour. These products have been selected by Frank Camorra of the famed restaurant MoVida, and are perfect for tapas.
C O LO N Y Colony is a beautiful range of four single-origin Australian honeys. Sourced from a variety of locations and landscapes around the country, each honey is raw, untreated, and completely unique.
C U T TAWAY C R E E K Cuttaway Creek is based in Mittagong in the Southern Highlands of New South Wales where they grow their own premium grade raspberries and blackberries. The cool climate of the highlands provides ideal conditions for growing intensely flavoured berries.
G U T SY F E R M E N T S The range of probiotic packed krauts are a delicious introduction to fermented foods. Founders Josh & Wei’er Higgs believe in keeping their flavours simple in order to let the locally sourced and certified organic vegetables “speak for themselves”. Gutsy are the only company in Australia to age their krauts in oak barrels - a move that imparts a lovely flavour and avoids any potential chemical leaching from plastic equipment. Josh & Wei’er are Brisbane locals and process the entire range in their Wacol factory.
H A RC O U R T A family owned business, Harcourt Apples is dedicated to crafting fine juices, ciders and vinegars from nothing but the fresh fruit grown in Harcourt, the apple centre of Victoria.
D E PA L M A
Located in Padstow New South Wales, De Palma is a family owned smallgoods producer. From Italian heritage, Antonio and Robert have been producing the best quality salumi in Australian for over 35 years as a result of their passion, dedication and secret family techniques that have been handed down over generations.
This exceptional smokehouse is a 4th generation, family owned and operated business located in the Adelaide Hills of South Australia. With over 50 years of experience, their traditional methods impart a subtle, yet delicious smokey flavour to the fresh, quality seafood.
EIGHTEEN THOUSAND ISL ANDS
Nestled in Tasmania’s north, Heidi farm cheeses are produced using milk from neighbouring farms, giving them a consistent quality and unique characteristic that is specific to the location.
Eighteen Thousand Islands is a local Melbourne brand with a heartwarming story. Two cousins began selling satay skewers at the Queen Victoria Markets using their grandmother’s original peanut sauce recipe. After much success there and with their two consequent restaurants, they decided it was time to bottle their secret recipe and share it with others at home. Each sauce is gluten-free, vegan and uncompromising on quality.
EL ANGEL Pimenton El Angel is a Family business producing artisan Pimenton since 1880. Pimenton El Angel is unique for the richness of its ﬂavour and its unique aroma.
EL COLMADO El Colmado’s pride and passion lies in a carefully curated catalogue of brilliant Spanish food products. Company director, Joaquin O Ponce Rodriguez ensures a high level of control in quality, consistency and safety across the range by maintaining a direct line of origin and relationship with each artisan producer.
FENN FOODS Fenn Foods is a Brisbane based producer created and co owned by Alejandro. At only 33 years old he is also the executive chef of Urbane (3 Hats) and Euro (1 Hat). Alejandro and wife Paola aim to bring to the consumer the most ethically sourced and delicious plant based products.
F R E S H AS Fresh As is the world’s most innovative producer of freeze-dried foods for leading chefs.
GIN GIN AND DRY Located in McIlwraith, Queensland, Gin Gin and Dry pride themselves on their use of locally grown vegetables to create an entirely preservative-free product.
GUNDOWRING The best ice cream in the world is made in Kiewa Valley of northeast Victoria where the air is clean, the water runs crystal clear from the mountains, and cows graze contentedly on lush green pastures. It is here that the Crooke Family, fourth generation dairy farmers and food lovers craft their award-winning ice cream. They only use fresh, full-fat milk from their Holstein cows combined with the best regional, seasonal ingredients, including locally grown fruit, nuts and honey. No artificial colours, flavours or preservatives ever.
H E I D I FA R M
HEIL AL A Heilala practice organic growing principles in one of the world’s most perfect and pristine growing environments - Vava’u, Tonga. Heilala’s vanilla is grown in virgin soil, dried on coconut husk frames, is hand pollinated and packed, then stored at optimum conditions to ensure full flavour.
ITO SHOTEN Ito Shoten is a more than 200-year-old family-run company located in southern Aichi. Due to limited production, Australia may be the only foreign company who will ever be able to import the precious tamari produced by this company. Ito Shoten makes 3 grades of tamari, although only 2 are available by the case, and they only bottle a handful of cases per month. Ito Shoten’s tamari is fermented from Japanese soybeans, sea salt, and koji (natural mold spores) and is aged for at least one year in cedar barrels.
KUSHINO NOUEN Located in Oita prefecture, Kushino Nouen is a small, family run farm business which has been fermenting and bottling yuzu-related products for over 40 years. Kushino Nouen’s yuzu kosho is generally acknowledged to be the best in Japan.
K R I S L LOY D A R T I S A N Best known for her work with Woodside Cheese Wrights, Kris Lloyd is a highly regarded Australian cheese maker. This versatile and eclectic range uses locally sourced buffalo, cow and goat milks to create gorgeous washed rinds, as well as a competitively priced range of fresh fettas and curds.
L&L The Australian Black Peppercorns from L&L Pepper farms are grown, harvested and dried locally in Queensland.
L AND OF PLENT Y Born from a love for quality seasonal produce and delicious flavours, Land of Plenty Food Co. is your one source for beautiful, innovative, premium foods. Founded by Karen Lavecky, Land of Plenty Food Co. encompasses the multi-award winning brands of Lotus & Ming, Dim Sum & Co., Rustic by Lotus & Ming, and more. Offering premium frozen canape Land of Plenty attention to detail and artisanal skills bring to you a diverse range of retail and food service products that provide quality and consistency.
L A TORTILLERIA
La Tortilleria has come a long way since 2013 when the aroma of freshly pressed tortillas first filled the air of a quited back street in Kensington. Creator, Gerardo, a proud Mexcian who has settled in Australia felt something was missing and along with wife Dianna went about making truly authentic corn tortillas. Using a stone mill and tortilla ovens from Mexico and finding Aussie farmer to grow their corn, they started baking and haven’t looked back.
Mick Nunn for Mr Cannub is an artisan producer from Ballarat, Victoria that works with older, bigger pigs which large muscles and more intramuscular fat.
LIRAH VINEGAR Lirah Vinegar is a family owned and operated business located just outside of Brisbane in Stanthorpe, Queensland. The Henderson family employ ultra-modern, yet highly traditional vinegar making methods to deliver premium vinegar.
NEWMAN’S Established in the 1930’s, Newman’s horseradish and mustards are an Australian icon - the perfect condiment to rare roast beef and favourite steak cuts.
O AT Y J O E S Under the alias “Oaty Joes”, John Drury decided to produce his own biscuits. Made locally in Toowoomba, they are a nostalgic nod to the old fashioned oat biscuits from his childhood.
LU C AS M E AT S
O H YA M A F O O D S
Dave Lucas at Lucas Meats in Bronte, Sydney makes our Bronte Beachwood Smoked Bacon. Dave’s family has been working from their shop here for over 40 years and are famous for their quality. We’re thrilled to be working with them.
Ohyama produces top quality vinegars and vinegar-related sauces in Miyazaki prefecture on the southern island of Kyushu. The black vinegar, however, is specially fermented in Kagoshima prefecture of southern Japan. Along with a small handful of companies in Japan, Ohyama ferments their Junmai Su (white rice vinegar) from in-house brewed sake. The current 4th-generation president is forwardthinking and presents his excellent products with honesty and elegant simplicity.
LU C I A ’ S The business started as Lucias Pizza & Spaghetti Bar where Lucia Rosella served the first pizza in Adelaide in 1957. Her reputation continues today under the guise of an iconic Adelaide establishment run by Lucia’s daughters, Nicci Bugeja and Maria Rosella. The Lucia’s brand is food made with love.
M A F F R A C H E E S E C O M PA N Y The Maffra Cheese Company are situated in Gippsland, Victoria an area of the country renowned for its dairy industry. Owned and run by former pharmacist Ferial Zekiman, Maffra has been creating world-class cheeses for over 30 years and hold a reputation as one of the leading producers of cheddar. Maffra continue to hand make everything by traditional methods, sourcing milk from their own herd of Friesian cows.
M E A N D E R VA L L E Y D A I R Y Meander Valley Dairy has a proud Tasmanian history, specialised in the production of premium cream and dairy products. Meander Valley Dairy was founded by the Dornauf Family, who has farmed dairy cows in Meander Valley for three generations.
M I K AWA M I R I N A 5-generation-old family owned and run company located in the Mikawa area of eastern Aichi prefecture, Mikawa ferments their mirin from glutinous rice, koji (natural mold spores), and spring water using a several hundred–year-old process. Mikawa is 100% focused on creating a well-balanced, complex mirin and is extremely serious about their product.
M I L AWA C H E E S E C O Established in 1988, David and Anne Brown began with a unified vision of producing Australian Farmhouse cheeses via traditional European methods. Today, Milawa Cheese Company is a small but highly regarded specialty cheese manufacturer located in Victoria’s North East. Since their inception, Milawa’s broad range has developed into one containing award-winning cow and goat milk cheeses.
MOUNT ZERO Planted in 1953, the Mount Zero Olive Grove is one of the oldest olive groves in Australia, with a total of 6,000 Spanish Manzanilla and Gordal olive trees. Located in the Grampians, Victoria, the grove is completely self-sustaining. All olives are hand picked and fermented naturally in a salt brine solution - no caustic acid to be seen here.
O LSS O N ’ S Since 1949, Olsson’s has been the only family owned and operated salt company in Australia, and one with a diversified practice owing to its production of both gourmet salt products and nutritional supplements for livestock. Olsson’s were the first company in Australia to produce “flat” sea salt flakes - ones similar to the famed French “fleur de sel” sea salt flakes - an extremely delicate flake that easily crumbles in the fingers.
O LY M P U S Olympus is a family owned and operated company specialising in creating cheeses through the utilisation of time-honoured Cypriot methods. Olympus use only the freshest, creamiest cows milk, adding no preservatives, and priding themselves on producing a product that is both traditional and delicious.
ON THE SIDE On The Side is a range of cheese accompaniments - each product in the range is unique, full of substance and designed to truly enhance the cheese eating experience. Made with the highest quality ingredients (sourced both domestically and internationally), the range is hand crafted by a small, dedicated team and is completely preservative free.
ORGANIC VILL AGE TEMPEH Sydney chef Andreanne Pelletier of Organic Village has reinvented Tempeh. She has not used Soy but instead uses legumes, glutenfree grains and seeds such as Turtle Beans, Forbidden Black Rice and Organic Australian Chickpeas. It’s a great modern take on this age-old food.
P E P E S AYA Pepe Saya’s Australian cultured butter is made using the finest local ingredients - milk, filtered water, and a dash of Australian salt. The ‘culture’ in Pepe’s butter is good bacteria (lactobacillus) which is added to cream, fermented for 24 hours, and left to ripen over 3 weeks before it is churned. Enjoy it with everything and in abundance.
PAST E L E S B A K E H O U S E Pasteles Bakehouse proudly creates a range of pastry shells renowned for their quality, distinctive flavour and flare. As an Australian owned business they are proud to have won the Best New Foodservice Product Award in Melbourne in 1994. Their
passion for creating our unique range of products has earned a loyal following of reputable hotels, caterers, restaurants and fine food stores.
Q U AT T R O S T E L L E Started by Tony Sgro, Quattro Stelle is a small Sydney based artisanal firm that specialise in the manufacturing of traditional Italian smallgoods - especially those from the Calabria region where Tony’s parents were born. All products are made with the highest quality pork, with curing then carefully undertaken over a period of months. The are only released to the market after being deemed ready by Tony and his team.
R O B U R FA R M D A I R Y Robur Farm Dairy goat products are a great alternative to cow’s milk as a source of calcium and protein in healthy diets. It is Tasmania’s largest commercial dairy goat herd, with access to daily clover feed to produce mild flavoured milk. Their milk is managed from paddock to plate for fresh, great tasting products.
SAKAI SHOTEN Located in the tiny town of Yamakawa on the southern tip of Kagoshima prefecture, Sakai Shoten has won multiple awards over the last several decades for their katsuobushi, including the coveted National Gold Medal. One of the last companies to cut down the katuso (skipjack tuna) by hand, each fish filet bound to be sold whole is smoothed with katsuo paste to prettify before smoking. Before fermenting and drying for 6 months, the smoked filets are given one last hand shaving to ensure a perfectly smooth and pleasing shape. A truly artisanal enterprise.
S A LU M I A U S T R A L I A Produced in the Northern Rivers, Salumi Australia has fast become one of Australia’s leading artisan smallgoods producers. Their extensive range of award-winning products are handmade, contain no artificial flavourings or unnecessary additives and is gluten free.
SECTION 28 Kym Masters is an artisan producer of high quality, handcrafted Alpine cheeses. After almost 20 years in Investment Banking, Kym decided to set out to pursue his passion for artisan food and for making high quality alpine cheeses that reflect the terroir of the Adelaide Hills. Section28 is a small business dedicated to achieving absolute excellence in their raw materials, in their production and in all of their Cheeses.
Macky, produce the range in their purpose built kitchen located in Lane Cove West, Sydney.
VA N D E R H E I D E N For many generations, the Van der Heiden family was making cheese on a traditional basis. The cheesemaker from Stolwijk was famous for its excellent quality cheese. In 1973, Gijs van der Heiden started buying cheese from various farmers in the vicinity of Stolwijk, which he ripened to create a special taste. Van der Heiden grown from a traditional cheese trader to an international brand which considers the quality of products to be a great value.
VA N N E L L A C H E E S E Italian cheesemaker Vito Minoia made the decision to bring his expertise to Australia after a trip in 1999, but it wasn’t until 2004 that he, along with his family, opened their cheese factory in Cairns. Fast forward to now, and Vannella are operating out of their state-of-the-art factory in Sydney. Although time has passed, Vito continues to use the methods he perfected as a teenager to produce the outstanding range of Vannella Cheese. This is particularly evident with the Burrata and Burratina cheeses - each one having been lovingly hand crafted by Vito himself.
VILL ANI Established in 1886, Villani has remained firmly in the hands of the same family throughout its century-long history. Today, the company continues to preserve the age-old art of meat curing through its exceptionally flavoured and beautifully presented products.
WA D A M A N C O . , LT D Located in Osaka since 1883, Wadaman is renowned for producing the highest quality sesame products in Japan. This operation involves a multi-step cleaning system and proprietary roasting and sorting processes. The current, 5th generation, president is a visionary young man dedicated to introducing his family’s superior products to the world. Wadaman’s retail shop is a small but beautifully appointed traditional structure on a side street of Osaka.
W E ST M O N T P I C K L E S Westmont Pickles have brought the fresh, crisp taste of pickles to the market with their exclusive range of Australian-made products. Calvin and Joel work with Queensland growers to harvest the ‘gremlin’ cucumber - the ideal variety to make delicious pickles. Available in three exciting flavours - ghost chilli, bread and butter and dill - we think these pickles will take Australia by storm.
THE WILD ™
Safinter Saffron is over a century old and one of the world’s most prestigious brands. Selecting the very best Category 1 saffron each thread is handpick one at time.
Founded by Melisa and Romana, The Wild™ is a nourishing and health focused range of organic cereals served in Melbourne’s hippest cafes. The Wild™ ticks all of the boxes for health focused consumers - gluten free, vegan, refined sugar free, paleo - but are perfect for those concerned with great taste, too. We all know healthy eating is here to stay and are excited to offer our customers
SUMMERL AND C AMEL DAIRY With a focus on sustainable farming Summerland Camel Dairy want customers to experience the richness and beauty of their farm through their products. Summer Land Camels uses holistic methods of clean, biodynamic and sustainable agriculture to cultivate our farm’s healthy complex eco-system.
TA B L E T O P G R A P E S A family run business operating since 1972, Tabletop Grapes offer handpicked products that have been grown under the Mildura sun. Their unique and natural method of drying this fruit is a 100% chemical free process, which allows the grapes to maintain their true flavour.
UNDIVIDED FOOD CO. Undivided Food Co. are taking Australia by storm with their affordable, attractive and damn tasty range of certified organic bone broths. Co-founders Tony and Janine, along with their chef Briar
this attractive and delicious range - it’s time to get Wild!
WOODSIDE CHEESE WRIGHTS Woodside Cheese Wrights is one of Australia’s finest cheesemakers. Their sophisticated range of cow and goat milk cheeses are made by directly sourcing milk from small local dairies, which provides excellent control of milk quality. The company is true to the word artisan, crafting all cheeses by hand.
YA R R A VA L L E Y C AV I A R Yarra Valley offers premium quality fish roe of a superior flavour and texture due to the natural rearing and harvesting methods used. The brook trout and salmon are allowed to swim freely in ponds fed by waterfalls - producing bright, plump and flawless caviar.
B R O T H & G R AV Y
Harris Smokehouse Seaweed
Yarra Valley Caviar
Fresh Curd Fetta (Brined/Marinated)
Mount Zero Olives
Stretched Curd Surface Ripened: White Mould
PICKLED & BRINED
Surface Ripened: Washed Rind
Blue: Natural Rind
Semi-Hard: Cheddars & Other English Styles
Semi-Hard: Naturally Rinded
Australian Semi Dried Tomatoes
Semi-Hard: Others Semi-Hard: Smooth Washed
Hard Cooked: Smooth
Hard Cooked: Granular
American Style Vegan Cheese
OLIVE OIL 28
Australian Extra Virgin Olive Oil Mount Zero Extra Virgin Olive Oil
Crispbread, Crackers & Biscuits Cheese Accompaniments
O I LS
S M A L LG O O D S Bacon Chorizo Sausages Salami Salumi Cold Cuts
VINEGAR Red Wine Vinegar White Wine Vinegar Fruit Vinegar Balsamic Vinegar White Balsamic Caramelised Balsamic & Balsamic Glaze
Prosciutto Sliced and Packed for Retail American-Style Smallgoods
Sherry Vinegar Verjus Vincotto Cooking Wine
PAS TA S A U C E S
T O R T I L L AS
Cuttaway Creek Jams
Hot Sauces Curry Paste Horseradish and Mustards Aioli Eighteen Thousand Islands
S A LT, P E P P E R & S P I C E S
Mount Zero Pink Lake Salt
IRCA Italian Couverture Chocolate
Vinegars, Herbs & Flavours
A U S T R L I A N N AT I V E S
P U LS E S , G R A I N S & S E E D S
CocoaCentric Rocky Road
Lentils du Puy Red Lentils
BNE Soda Co.
A R T I S A N J A PA N E S E R A N G E
Sanshu Milkawa Mirin Jozo
Saint Omer’ Butter - Salted
Saint Omer’ Butter - Unsalted Salted
Meander Valley Dairy, TAS 600ml Chilled - MVBM-600ml
Meander Valley Dairy, TAS Ctn 6 x 150g Chilled - MVBUT-S150g
Meander Valley Dairy, TAS Ctn 6 x 150g Chilled - MVBUT-US150g
Saint Omer’ Butter - Salted
Cultured Butter Round - Salted
Cultured Butter Round - Unsalted
Cultured Butter 2kg
Meander Valley Dairy, TAS Ctn 8 x 250g Chilled - MVBUT-S250g
Pepe Saya, NSW Ctn 6 x 225g Chilled - BUTTPS030
Pepe Saya, NSW Ctn 6 x 225g Chilled - BUTTPS040
Pepe Saya, NSW 2kg Chilled - BUTTPS045
Cultured Butter Logs - Salted
Cultured Butter Portions - Salted
Pepe Saya, NSW 2.5kg Chilled - BUTTPS020
Pepe Saya, NSW Ctn 100 x 15g Chilled - BUTTPS010
Pepe Saya, NSW 190g Chilled - BUTTPS080
Pepe Saya, NSW 1kg Chilled - BUTTPS088
Meander Valley Dairy, TAS Ctn 6 x 200ml Chilled - MVDC-200ml
Meander Valley Dairy, TAS 2L Chilled - MVDC-2lt
Meander Valley Dairy, TAS Ctn 6 x 100ml Chilled - MVCC-100ml
Meander Valley Dairy, TAS 600ml Chilled - MVCC600ml
Meander Valley Dairy, TAS Ctn 6 x 200ml Chilled - MVCF-200ml
Meander Valley Dairy, TAS 2L Chilled - MVCF-2lt
Pepe Saya, NSW 200g Chilled - CRPS020N
Pepe Saya, NSW 1L Chilled - CRPS010
Pepe Saya, NSW 200g Chilled - CRPS007N
Pepe Saya, NSW 1L Chilled - CRPS005
Greek Style Yoghurt
Olympus, QLD 5kg Chilled - YOG010
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN010
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN020
Toasted Honey & Walnut
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN030
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN040
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN050
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN060
Salted Butter Caramel
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN070
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN080
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN0100
Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR010
Toasted Honey & Walnut
Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR020
Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR030
Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR040
Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR050
Salted Butter Caramel
Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR060
Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR070
Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR080
Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR0100
FOOD SERVICE ICECREAM Vanilla Chocolate Raspberry Lemon Curd Toasted Honey & Walnut Coconut Ginger Licorice Salted Butter Caramel
GUNF010 GUNF020 GUNF030 GUNF040 GUNF050 GUNF060 GUNF070 GUNF080 GUNF0100
Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen
5L 5L 5L 5L 5L 5L 5L 5L 5L
Swag Goats Milk Ashed Chevre
Woodside Cheese Wrights, SA 150g Chilled - CHWS400
Woodside Cheese Wrights, SA 150g Chilled - CHWSC110
Woodside Cheese Wrights, SA 150g Chilled - CHWSC080
Woodside Cheese Wrights, SA 150g Chilled - CHWSC070
Robur Farm Goat Dairy, TAS 2kg Chilled - RFC-2kg
Kris Lloyd, SA 1kg Chilled - CHFSKL300
Kris Lloyd, SA 1kg Chilled - CHFSKL800
S & G Basics, VIC 5kg Chilled - GCFS010
S & G Basics, VIC 1kg Chilled - GCFS020
Kris Lloyd, SA 1kg Chilled - CHFSKL050
Kris Lloyd, SA 1kg Chilled - CHFSKL040
Picandou Frais - Small Fresh Goats Cheese
Neufchatel - Cream Cheese
Cheese Curd - Poutine Style
Camel Milk Fromage Blanc
Tatura, FRA 2kg Chilled - CHCR010
Vannella. NSW Ctn 4 x 1kg Chilled - CHFC989
Summerland Camel Dairy, QLD 1.2kg Chilled - CHSL013
Cow Milk Fetta
Persian Feta Goat
Olympus, QLD 2kg Chilled - CHFETTA030
The Three Cows, DNK 4kg Chilled - CHFETTA040
Kris Lloyd, SA Ctn 6 x 300g Chilled - CHRKL020
Persian Feta Buffalo
Persian Feta Cow
Persian Feta Goat
Kris Lloyd, SA Ctn 6 x 300g Chilled - CHRKL040
Kris Lloyd, SA Ctn 6 x 300g Chilled - CHRKL010
Kris Lloyd, SA 1kg Chilled - CHFSKL020
Marinated Cow Milk Fetta Persian Style
Fromi, FRA Ctn 12 x 40g Chilled - CHWMI500
Vannella, NSW 2kg Chilled - CHFETTA020
Marinated Buffalo Milk Fetta Persian Style Vannella, NSW 2kg Chilled - CHFETTA010
Camel Milk Persian Feta
Camel Milk Persian Feta
Summerland Camel Dairy, QLD 300g Chilled - CHSLD010
Summerland Camel Dairy, QLD 1.2kg Chilled - CHSL011
Cypriot Halloumi Cow, Goat & Sheep Milk - Sliced
Buffalo Milk Halloumi
Olympus, QLD Approx. 400g Chilled - CHSH070
Olympus, QLD Approx. 320g Chilled - CHSH071
Fresh Cows Ricotta
Fresh Buffalo Milk Ricotta
Cow Milk Ricotta
Buffalo Milk Ricotta
Vannella, NSW Ctn 6 x 500g Chilled - CHRIC500g
Vannella, NSW Ctn 6 x 500g Chilled - CHRICB500g
Vannella, NSW 1kg basket Chilled - CHRIC005
Vannella, NSW 1kg basket Chilled - CHRIC020
Hard Ricotta Salata - Sheep milk
Smoked Buffalo Mozzarella
Auricchio, ITA Approx. 3kg Chilled - CHRIC035
Vannella, NSW Ctn 12 x 100g Chilled - CHRV300-100g
Vannella, NSW Ctn 12 x 100g Chilled - CHRV200-100g
Pittas, GRC 750g Chilled - 1624
Vannella, NSW Ctn 12 x 110g Chilled - CHRV044
Vannella, NSW Ctn 12 x 250g Chilled - CHRV201
Vannella, NSW Ctn 6 x 180g Chilled - CHRV020
Vannella, NSW Ctn 6 x 180g Chilled - CHRV010
Fior di Latte
Vannella, NSW Ctn 6 x 125g Chilled - CHRV030
Vannella, NSW Ctn 12 x 250g Chilled - CHRV202
Vannella, NSW Ctn 8 x 500g Chilled - CHRV203
Vannella, NSW Ctn 8 x 1kg Chilled - CHM02050
Bocconcini Sheets (Sfogliata)
Vannella, NSW Ctn 12 x 230g Chilled - CHRV204
Vannella, NSW Ctn 8 x 470g Chilled - CHRV205
Vannella, NSW 950g Chilled - CHM040
Vannella, NSW 1kg Chilled - CHFC020
Cherry Bocconcini (Ciliegine)
Fior Di Latte
Vannella, NSW 1.5kg Chilled - CHFC090
Vannella, NSW Ctn 4 x 1kg Chilled - CHFC060
Vannella, NSW 1kg Chilled - CHFC010
Vannella, NSW 1kg Chilled - CHFC050
Smoked Buffalo Mozzarella
Vannella, NSW 1kg Chilled - CHFC999
Vannella, NSW 1kg Chilled - CHFB999
Vannella, NSW 1kg Chilled - CHFB010
Vannella, NSW 10p Chilled - CHFC030
Tintenbar Triple Cream
Charleston - Jersey Brie
Vannella, NSW 500g Chilled - CHFC080
Byron Bay Cheese Co., NSW Approx. 800g Chilled - CHWMBB010
Woodside Cheese Wrights, SA Approx. 500g Chilled - CHWSC030
L’original Brie Wheel Wood Box
S & G Basics, VIC 450g Chilled - CHWMO010
Paysons Breton, FRA Approx. 3kg Chilled - CHWMI020
Milawa Camembert - Cows Milk Milawa, VIC Ctn 6 x 150g Chilled - CHMR010
Ceridwen - St Maure Style Ashed Goat Cheese Milawa, VIC 150g Chilled - CHWMM020
Brillat Savarin Afﬁne
King River Gold - Taleggio Style
Fromi, FRA 500g Chilled - CHWMI060
Ferme de Jouvence, FRA Approx. 1kg Chilled - CHWMI040
Milawa, VIC Appox. 800g Chilled - CHWR010
King River Gold
Buffalo Taleggio (Bufalotto)
Arpea - Sheeps Milk
Milawa, VIC Ctn 6 x 150g Chilled - CHMR020
Arnoldi, ITA Approx. 2.2kg Chilled - CHWR020
Cremonesi, ITA Approx. 2kg Chilled - CWRB999
Agour Fromages, FRA Approx. 700g Chilled - CHWRI010
Jester: Goats Milk + Friesian Cream
Figaro - Buffalo Milk
#Vigneron - Goat’s Milk
Kris Lloyd, SA 180g Chilled - CHKLWR020
Woodside Cheese Wrights, SA Approx. 1kg Chilled - CHWSC141
Woodside Cheese Wrights, SA 110g Chilled - CHWSC150
Mt Buffalo Blue - Goat Milk
Milawa, VIC Ctn 6 x 150g Chilled - CHMR030
Milawa, VIC Approx. 1.4kg Chilled - CHBL030
Milawa, VIC Approx. 1.4kg Chilled - CHMW010
Milawa, VIC Approx. 1.4kg Chilled - CHBL042
Charlton’s Choice Blue - Cow’s Milk
Charlton’s Choice Organic Blue Cow’s Milk
Charlton’s Choice Buffalo Milk Blus
Charlton’s Choice, VIC Approx 1.5kg | 3kg Wheel Chilled - CHBL047 | CHWW520
Colston Bassett, UK Approx. 1.5kg | 8kg Wheel Chilled - CHBL049 | CHWW090
Bleu D’Auvergne - Mornac
Fourme D’Ambert - Mornac
Colston Bassett, UK Approx. 1.5kg | 8kg Wheel Chilled - CHBL055 | CHWW800
Livradois, FRA Approx. 1.4kg Chilled - CHBL084
Livradois, FRA Approx. 2.5kg Chilled - CHBL009
Charlton’s Choice, VIC Approx 2kg | 4kg Wheel Chilled - CHBL051 | CHWW510
Gorgonzola DOP Carozzi, ITA Approx. 1.4kg | Approx. 12kg Chilled - CHBL999 | CHWW111
Charlton’s Choice, VIC Approx 1.5kg | 3kg Wheel Chilled - CHBL052 | CHWW500
Roquefort Cosse Noir - Raw Sheep’s Milk
Valdeon - Walnut Leaf Wrapped El Colmado, SPA Approx. 4kg Chilled - CBL888
Gabriel Coulet, FRA Approx. 1.3kg Chilled - CHBL048
Mature Cheddar 12 - 18mth
Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM010
Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM030
Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM050
Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM060
Aged Cloth Cheddar 15-24mth
Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM040
Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM020
Maffra Cheese Co., VIC Ctn 8 x 150g Chilled - CHRM100
Maffra Cheese Co., VIC Approx. 1.5kg Chilled - CHSH090
Mature Cheddar Pyramid 12-18mth
Aged Cloth Cheddar 15-24mth
Hand Cut Cheddar
Maffra Cheese Co., VIC Aprox. 1.5kg Chilled - CHSH130
Maffra Cheese Co., VIC Approx. 1.7kg Chilled - CHCH030
Maffra Cheese Co., VIC Approx. 2kg | 12kg Wheel Chilled - CHCH028 | CHCH029
Marsh Dairy Products, VIC Approx. 2kg Chilled - CHCH035
Petit Cantal - AOP
English Cave Aged Cheddar
Bay of Fires Sloop Rock Gold
Bay of Fires Cloth Bound Chedder
Livradois, FRA Approx. 2kg Chilled CHCH999
Fine Cheese Co., UK Approx. 1.5kg | 30kg Wheel Chilled - CHCHE010 | CHWW040
Bay of Fires, TAS Approx. 2.5kg Chilled - CHBOF1916
Bay of Fires, TAS Approx. 4kg Chilled - 1915
Tomme - Goat’s Milk
Capricornia 24 mth - Goat’s Milk
Petit Tomme de Chevre - Goat’s Milk
Milawa, VIC Approx. 2kg Chilled - CHSH115
Milawa, VIC Approx. 1.5kg Chilled - CHH005
Agour Fomages, FRA Approx. 700g Chilled - CHSH280
Ossau Iraty APO - Raw Sheep’s Milk
Iberico - Sheep, Goat, Cow
Manchego Don Juan 12mth
Agour Fomages, FRA Approx 1.5kg | 4kg Wheel Chilled - CHSH200 | CHWW080
El Colmado, SPA Approx. 1.5kg | 3kg Wheel Chilled - ECC080 | CHWW550
El Colmado, SPA Approx. 1.5kg | 3kg Wheel Chilled - ECC040 | CHWW540
Raw Milk Manchego 24mth
San Simon - Raw Cow’s Milk
Viejo Maestro - Goat’s Milk
El Colmado, SPA Approx . 2kg Chilled - 1973
El Colmado, SPA Approx. 1kg Chilled - ECCO020
El Colmado, SPA Approx. 400g Chilled - ECC010
Ibores Paprika - Raw Goat’s Milk
Mahon Semi Cured
Cured Mahon - Raw Cow’s Milk
Murcia Al Vino - Goats Milk
El Colmado, SPA Approx. 1kg Chilled - ECCO060
El Colmado, SPA Approx. 2kg Chilled - CHWW-SC000
El Colmado, SPA Approx. 1.4kg | 2.8kg Wheel Chilled - ECCO030 | CHWW530
El Colmado, SPA Approx 3kg Chilled - CHSH555
Pecorino Romano - Sheep’s Milk
Arnoldi, ITA Approx. 2.2kg | 15kg Wheel Chilled - CHSH010 | CHWW100
Zanetti, ITA Approx. 1.4kg Chilled - CHHI-030
Section 28, SA Approx. 2kg | 4kg Chilled - CHs28222 | CHWW987
Zanetti, ITA Approx. 2kg Chilled - CGWRI010
Fleur des Montagnes
Heidi Farm Tilsit
Section 28, SA Approx. 200g Chilled - CHs28010
Le Beffroi, FRA Approx. 3kg Chilled - CHFR010
Heidi Farm, TAS Approx. 2kg | 8kg Wheel Chilled - CHHF-020 | CHWW420
Heidi Farm Raclette
Montboissie - Morbier Style
Heidi Farm, TAS Approx. 2kg | 8kg Wheel Chilled - CHHF030 | CHWW460
Livradois, FRA Approx. 3.2kg | 6.4kg Wheel Chilled - CHSH085 | CHWW070
Livradois, FRA Approx. 3kg | 6kg Wheel Chilled - CHSH089 | CHWW060
Section 28, SA Approx. 2kg Chilled - 1851
Section 28, SA Approx. 1.5kg Chilled - 1849
Section 28, SA Approx. 2kg Chilled - 1848
Section 28, SA Approx. 2kg Chilled - 1847
Van Herdian, NL Approx. 2.5kg Chilled - 2055
Oveja al Romero - Sheep’s Milk w. Rosemary El Colmado, SPA Approx. 1.5kg | 3kg Wheel Chilled - ECC050 | CHWW560
Chevrano - Goat Milk Gouda
Van Herdian, NL Approx. 2.5kg Chilled - 2056
Van Herdian, NL Approx. 2.5kg Chilled - 2054
Comte 24mth Reserve - Raw Cow’s Milk
Comte 36mth Reserve - Raw Cow’s Milk
Charles Arnaud, FRA Approx. 1.8kg | 40kg Wheel Chilled - CHSH022 | CHWW020
Charles Arnaud, FRA Approx. 1.5kg | 40kg Wheel Chilled - CHSH025 | CHWW030
AOP Gruyere Belfaux Dairy Raw Milk
AOP Gruyere 1655 Aeschlenberg Raw Milk
Belfaux Dairy, CHE Approx. 1.5kg | 32kg Wheel Chilled - CHSH800 | CHWW660
Fromagerie Gruyere, CHE Approx. 1.5kg | 32kg Wheel Chilled - CHSH064 | CHWW110
Grana Padano - Raw Cow’s Milk
Parmigiano Reggiano 36mth - Raw Cow’s Milk
Collalto, ITA Approx. 4kg Chilled - CHHI-010
Comte 18mth Reserve - Raw Cow’s Milk Charles Arnaud, FRA Approx. 1.8kg | 40kg Wheel Chilled - CHSH020 | CHWW010
Heidi Farm Gruyere
Le Superbe, CHE Approx. 2.5kg Chilled - CHSH066
Heidi Farm, TAS Approx. 1.5kg | 8kg Wheel Chilled - CHHF-010 | CHWW400
Emil Grana Parmesan ITA Approx. 4kg Chilled - CHHI-015
American Sliced Burger Cheese Lakeside Views Premium, USA 2.27kg Chilled - CHSL020
Biemme, ITA Approx. 1.5kg | 40kg Wheel Chilled - CHHI-025 | CHWW050
Red Cheddar Cheese Slices Tuscany Cheese, VIC 1.5kg Chilled - CHSL010
AOP Gruyere Block Raw Milk
Sesame Cheese Fenn Foods, QLD Ctn 6 x 150g | 500g Chilled - FENN020 | FENNFS020
Rosemary & Black Pepper Sesame Cheese Fenn Foods, QLD Ctn 6 x 150g Chilled - FENN030
Smoked Sesame Cheese Fenn Foods, QLD Ctn 6 x 150g | 500g Chilled - FENN010 | FENNFS030
ABOUT OUR CHEESES For more detailed tasting notes on our extensive range of cheeses, please visit www.finofoods.com.au.
exceptional quality sourced from small, local dairies.
OLYMPUS FE T TA
Fresh & creamy chevre with a hint of outback South Australian saltbush. A must for a cheese board and fabulous with warm crusty bread and a drizzle of olive oil.
A drier ‘Greek’ style fetta made in Brisbane. Perfect for salads.
SWAG - ASHED CHEVRE Ash reduces the acidity on the surface of the cheese offering a complex mouthfill. Great on its own or next to fresh seasonal fruit or a glass of chenin blanc.
LEMON MYRTLE CHEVRE Lightly rolled in the Lemon Myrtle herb and allowed to rest for 2 - 3 hours before packaging. A must for the cheese board and fabulous with fresh apples and pears.
GOAT CURD Creamy and light with seasoning that gives this simple fresh cheese a great personality. The extended setting time and gentle draining of the curds contribute to the light, smooth texture.
BUFFALO CURD Kris Lloyd’s Buffalo Curd is light and fluffy with perfect acid. This product has a wide variety of applications - spread it on crusty bread or serve alongside hot curries.
TASMANIAN CHEVRE This high quality Tasmanian goats chevre is slightly softer then some chevre making it perfect for spreading and filling applications
PIC ANDOU FR AIS Picandou Frais is a soft 100% goat’s milk cheese with an individual weight of only 40g. Its small size makes it perfect for individual dishes and is wonderful drizzled with honey, or wrapped in prosciutto and baked.
NEUFCHATEL Believed to be one of France’s oldest cheeses, Neufchatel is a traditional cream cheese, with a high moisture content. Use it in cheesecakes, dips and other dairy desserts.
C AMEL MILK FROMAGE BL ANC Smooth, creamy and slightly tart, Summerland Camel Milk Fromage Blanc is the only one of its kind in Australia. Can be used with sweet or savoury flavour profiles.
FE T TA (BRINED/MARIN ATED) VANNELL A COW’S MILK PERSIAN FE T TA Creamy soft texture with a pleasing salty tang. One of our most popular fettas.
VANNELL A BUFFALO MILK PERSIAN FE T TA Similar style to the above version but made using 100% Australian buffalo milk. The result is a brilliant white cheese that is very smooth in texture.
KRIS LLOYD ARTISAN PERSIAN FE T TA R ANGE
DANISH FE T TA Creamy, sharp and salty cow’s milk Fetta. Extremely good value.
C AMEL MILK MARIN ATED PERSIAN FE TA Made with fresh Camel Milk this feta smooth and rich and with delicate flavours and a clean finish. Marinated in garlic, thyme and black peppercorns.
HALLOUMI OLYMPUS HALLOUMI Olympus’ signature Halloumi is lovingly crafted by hand. Each portion is sprinkled with mint, folded by hand and brined for 24 hours before being vacuum-packed. The result is a ‘squeaky’, mild, delicious cheese that holds it shape well when grilled.
BUFFALO HALLOUMI Made with 100% buffalo milk, this Halloumi is highly inclined towards caramelisation when cooking.
C YPRIOT HALLOUMI A staple in the mediterranean diet, Pittas Cypriot Halloumi is a blend of cow, goat and sheep milks. This soft and springy cheese is well balanced and utterly delicious.
RICOT TA RICOT TA Vannella’s Ricotta is made by traditional methods that is, by ‘recooking’ the enriched whey that results from their other cheese productions.
BUFFALO MILK RICOT TA As above, but with 100% Australian buffalo milk.
HARD RICOT TA SAL ATA Auricchio Hard Ricotta Salata has a compact flakey texture, which allows it to replace pecorino and parmesan when required. This cheese is developed by reheating the leftover whey from hard cheeses and adding a little fresh milk and salt to make a soft white curd cheese with a solid, yet granular consistency. Serve cubed in salads, sliced on sandwiches or grated.
STRE TCHED CURD BUFFALO MOZZARELL A Crafted from superbly fresh buffalo milk, this semi-soft, stretched curd cheese is of undeniable quality. The flavour is clean and milky, and pairs beautifully with a dash of EVOO, sea salt and freshly cracked pepper. Vannella’s Mozzarella is best consumed fresh and at room temperature.
Kris Lloyd makes cheese in the Adelaide Hills with milk of
SMOKED BUFFALO MOZZARELL A
it becomes richer, creamy and molten.
Smoked Buffalo Mozzarella has a deep rich flavour of smoke enhancing the delightful contradiction of flavours and textures. As a cheese it is smokey and strong but delicate and salty on the outside and sweet inside. This stretched curd cheese is thick skinned with a tender heart - one for the true connoisseur.
MIL AWA C AMEMBERT Milawa Camembert is a velvety soft white mould, with a creamy golden interior. made in the Normandy style, this cheese can develop a strong earthly charateristics as it matures
AUSTR ALIAN BRIE
STR ACCIATELL A A stretched curd that is combined with fresh cream to fill the burrata and burattina.
The Savour & Grace Organic Brie has a soft creamy paste, which is well ripened. The lovely buttery flavour fades to a salty finish on the palate.
BRILL AT SAVARIN
Handcrafted soft stretched cow’s milk curd with a finely spun casing and a soft oozing interior.
French cow’s milk triple cream with a delectable buttery-white paste and dense, chalky texture. Made by adding cream to rich cream to whole milk, the Brillat Savarin is a luxurious cheese option.
L’ORIGIN AL BRIE WHEEL WOODEN BOX
Meaning “little bites” in Italian, bocconcini are egg-sized springy balls of mozzarella. Vannella’s bocconcini is light, fresh and creamy.
Full flavoured and robust with a creamy yet subtle paste and a full mushroomy flavour.
CHERRY BOCCONCINI “CILIEGINE”
Springy bite-sized balls of mozzarella, which are perfect to add to salads, pizzas and pastas.
A luscious example of a classic French brie, the Brie Fermier exudes a creamy, gooey interior and develops mushroomy, earthy notes with age. Sourced from Ferme de Jouvence (Farm of Rejuvenation) near Versailles.
PERLINE BOCCONCINI Five cent coin-sized balls of Mozzarella - a size smaller than Ciliegine.
FIOR DI L AT TE
SURFACE RIPENED: WASHED RIND
Made using the same technique as Mozzarella, Vannella’s Fior Di Latte is a semi-soft cheese with an elastic texture and natural, delicate flavour. Fior Di Latte is an excellent choice for pizza.
KING RIVER GOLD Milawa’s cow’s milk washed rind has a soft smooth interior with smokey notes and an earthy rind.
BOCCONCINI SHEE T S (S FOGLIATA)
Sfogliata are bocconcini curds that have been stretched into a flat sheet. Ready to fill and roll.
Kris Lloyd’s washed rind made with exquisite goat’s milk and Friesian cream. The interior is soft and the rind slightly pungent, with a beautiful complexity of flavour due to the mix of milks.
PIZZARELL A Vannella’s Pizzarella is designed specifically for creating pizza masterpieces. This cheese has similar characteristics to Mozzarella, however, it retains a unique stretchiness that is ideal for pizza.
FIGARO A semi-hard, buffalo milk washed rind cheese that has a dense, smooth and crumbly texture. The Figaro is a clean, herbaceous and full flavoured cheese that is wrapped in vine leaves before it’s final maturation of 4 - 6 weeks.
SC AMORZA AFFUMIC ATA Vannella Scamorza Affumicata is a delicious hard stretched curd log that lends itself to pan frying. The cheese has a delicate smoked flavour with a brown tinged, edible rind which will develop with further drying.
TALEGGIO L A BAITA DOP A soft ripened washed rind cows milk cheese from Northern Italy. Rich lactic interior with a smooth glossy curd structure, with maturity develops meat and yeasty flavours. Fantastic as both a table cheese and to cook with, too.
SURFACE RIPENED: WHITE MOULD TINTENBAR TRIPLE CREAM
Tintenbar Triple Cream is a bloomy white mould cheese crafted from cows milk with the addition of cream, in a modern style. When young, the paste has a chalky texture with an acid taste, which matures into a very creamy and soft cheese with a light buttery yellow centre. The rind is pure white.The cheese can be eaten 3-4 weeks after manufacture, but is at its best aged 5 to 8 weeks. This is when the paste has a consistency of soft butter. The taste is mild and mushroomy but very rich and buttery.
A soft table cheese made in the style of Taleggio, Bufaletto is made from Italian buffalo milk obtained from the north of Italy. Bufaletto is a soft, aromatic cheese with strong flavour from the buffalo milk used.
ARPEA This light golden coloured disk has been brine washed, giving a fine aromatic rind that, whilst it can feel sticky, has a delicate crunch. The quality of the sheep milk shines through, with a compact, ivory coloured pate that has sweet aromas from nutty, to light honey, to garlic chives.
CHARLESTON JERSEY BRIE The Charleston is a rich flavoursome brie style cheese made from Jersey cow milk, sourced from the Adelaide Hills. When the cheese is ripe it is soft and creamy in texture and develops rich complex “farm yard” and mushroom characters.
VIGNERON Vine leaves are selected from Kris’ family’s vineyard and wrapped around the young cheeses before a gentle wash in white wine. Earthy, oozey and complex; the Vigneron is truly an artisanal piece of cheesemaking.
CERIDWEN Soft-ripened goat cheese rolled in grapevine ash and matured with white mould. When young, it is fresh and slightly tart. With maturity
BLUE: N ATUR AL RIND
SEMI-HARD: CHEDDARS & OTHER ENGLISH ST YLES
MIL AWA BLUE
A flagship cow’s milk blue with a natural rind. Made since 1988, this is an Australian artisan classic. Originally styled on Gorgonzola Dolce.
Maffra Mature Cheddar is aged to a distinctive smooth, sharp flavour, with peak maturity between 12 and 18 months. This cheese has subtle fruity tones offset by nutty notes.
MIL AWA WHITE
Originally mistakenly prepared Milawa Blue, that as a result did not develop veins, it has since become a soft, creamy, yeasty flavoured cheese that melts beautifully in toasted cheese sandwich or seece sauce.
Created in the style of a traditional English cheddar, its deep orange colour originates from a natural dye found in the seed of the annatto plant. The curd is crumbly and slightly tangy with a nutty finish.
MOUNT BUFFALO BLUE
A semi hard cow’s milk cheese with a crumbly moist texture and tangy citric flavour.
The seasonal Mount Buffalo Blue has a gentle, goaty flavour, distinctive blue mold and firm texture. It is aged for 3 - 6 months.
CHARLTON’S CHOICE BLUE
Maffra’s Stockman’s Cheshire has a firm, crumbly texture. Made in the heart of Gippsland dairy country, this cheese has a tart flavour with distinct nutty notes. Cheshire serves well on a fruit platter or with a light red wine.
Cow’s milk blue, heavily veined and aged for 4 months. Reminiscent of Gorgonzola Piccante with its full flavoured spicy finish.
CHARLTON’S CHOICE ORGANIC BLUE
This cheese is a beautifully smooth mid range cheese that reflects earthy qualities on maturity. It has a lasting intensity and a texture full of soft, smooth appeal.
Made to a traditional Red Leicester recipe, and infused with crushed walnuts, Maffra Dargo Walnut has a sweet, nutty flavour with a firm, slightly flaky texture. The oil from the walnuts gradually permeates the curd, resulting in a striking marbled effect.
CHARLTON’S CHOICE BUFFALO MILK BLUE Fragrant milk and rich butter fat are balanced with a delicate blue mold to create this award winning cheese made by Barry Charlton.
PEPPERCORN CHEDDAR A creamy base is dotted with both cracked and whole peppercorns to create this delicious cheese from Maffra Cheese Co. This acts as a pleasantly spicy contrast to the nutty creaminess of the cheddar.
SHROPSHIRE BLUE This blue is recognisable due to its distinctive orange body, with blue veins speaded throughout. The natural rind is a deep orange brown shade. The cheese has a creamy taste and smooth texture with not bitterness or sharpness.
AGED CLOTH CHEDDAR Matured for 15-24mths, developing a crumbly acidic interior with rich grassy notes and earthy barnyard finish on the cloth.
STILTON UK benchmark blue cheese from Nottinghamshire. A deep natural rinded cylinder with a stunning marbled blue pate made from rich, buttery milk. Piquant with lingering farmyard flavours.
C AVE AGED CHEDDAR
C ANTAL - AOP
VALDEON - WALNUT LEAF WR APPED
An uncooked pressed curd cheese with a sharp, tangy and lactic flavour. One of the five AOC cheeses produced in the Auvergne region Cantal has been produced In various forms for over 2000 years.
Somerset UK benchmark clothbound cheese; crumbly and sharp, with herbaceous complexity and lingering hazelnut notes. Made and aged in the birthplace of cheddar.
Valdeón is a cheese with a blue-veined paste, made all year round with cow’s and goat’s milk. It has a rough, irregular rind in dark grey shades with little red and bluish marks. The paste has a soft texture and a pale yellow color and it is full of small cavities where a white and greenish blue mould is concentrated. Its flavour is strong, a little bit spicy, salty, pronounced and long lasting. Valdeón cheese is buttery on the palate and very aromatic.
BAY OF FIRES CHEDDAR The Cheddar is made using traditional methods the family has used for generations. Our cloth bound cheddar is not released before 12 months of age,with some of our cheese needing 14 months. Whilst maturing on pine boards,it is hand turned and rubbed about every 3 weeks,this gives our cheese its distinctive flavour. The flavour is buttery & herbaceous with a sharp lactic finish and earthy notes from its long ageing on pine boards.
BLEU D ’AUVERGNE The Bleu d’Auvergne is richly marbled with blue mold, with a relatively mild spicy blue flavour and buttery texture. The Blue d’Auvergne from Livradois is an AOP (Appellation d’Origine Protégée) blue cheese from Mornac in South Western France.
BAY OF FIRES SLOOP ROCK GOLD Curd washing, brine salting and daily rubbing for two weeks are just some of the traditional methods used, with a minimum ripening period of 3 months. As the cheese matures it develops a dappled, saffron-colored rind with a particularly grassy aroma. Mild, clean, and balanced in flavor Sloop Rock Gold reflects the unique combination of exceptional milk quality and skilled artisan cheese making
FOURME D ’AMBERT A French cow’s milk blue; cylindrical in shape with a creamy sweet pate. An elegant, mild blue that has fragrant notes and a smooth, rounded taste.
GORGONZOL A DOLCE A classic from Northern Italy, this cow’s milk cheese is soft and creamy it is aged for 3 months and can be scooped when fully matured.
SEMI- HARD: N ATUR ALLY RINDED
During maturation the cheese is hand rubbed with oil.
A natural rinded goat’s milk cheese. The supple curd is dense and savoury with good length of flavour.
The relatively young Asiago has a protected designation of origin, meaning it can only be produced in the alpine area of the town of Asiago, province of Vicenza, Italy. As this traditional cow’s milk cheese is still relatively fresh, the texture is smooth and often sliced thinly or melted.
C APRI CORNIA A semi hard goat’s milk tomme made in North East Victoria from fresh Spring milk. The texture is firm, the paste sweet and floral with a nutty rind. Matured for a minimum of 24 months.
PECORINO ROMANO The Pecorino is aged from eight to twelve months resulting in a dry, granular texture and a strong taste. The flavour is salty, sharp, aromatic and smokey.
PE TIT TOMME DE CHEVRE A Pyrenees goat’s milk barrel shaped cheese with a fine textured interior and a natural rind. Matured for a minimum of 7 weeks before release.
FLEUR DES MONTAGNES The Fleur des Montagnes has a savoury flavour, with a slightly sweet finish that is mild and suits all occasions. The pâte is ivory-coloured, soft and supple, with a smooth, velvety texture and a clean finish. The cheese is covered by a coating of woodland herbs and spotted with natural mold.
OSSAU IR AT Y Ossau-Iraty (Pronounced Oh-So-E-Raa-Tee) has twice been awarded “World’s Best Cheese” at the World Cheese Awards in England 2006 & 2011. Sheep’s milk cheese of ancient origins. A smooth creamy cheese with a delicious nutty and robust flavour.
SEC TION28 FONTIN A Made from raw milk and then washed weekly for a minimum of four months. It has an aromatic, slightly pungent, reddish yellow rind and a smooth, supple straw yellow paste dotted with small round holes. The Fontina has a rich buttery flavour with a delicate nuttiness that is balanced by subtle hints of green grass, earthy cellars and sweet summer fruits.
SEMI- HARD: OTHERS IBERICO 33-3 A Spanish manchego-style cheese made with a blend of a third each of sheep, goat and cow milks. It has a rich, buttery texture that goes well when served as a snack cheese, and is perfect for grating or grilling.
SEMI-HARD: SMOOTH WASHED
MANCHEGO DON JUAN
HEIDI FARM TILSIT
Made with the milk of the Manchega sheep, the Manchego has a slightly sharp, intense flavour that becomes slightly piquant upon ageing.
Rich, dense texture and distinctive nutty taste. It makes for a fabulous table cheese but is also incredible for grilling and melting.
MANCHEGO R AW MILK 24MTH
HEIDI FARM R ACLE T TE
It is made from unpasteurized milk from the Manchega Sheep breed. Aged for more than 16 months in natural caves where the cheese develops a sharpness and slightly piquant aftertaste with an intense nutty aroma
Australia’s most awarded cheese, presents an intense perfume and a mild nutty, milky flavour. The rind of the cheese is washed and scrubbed during production, promoting flavour development and ripening. Traditionally Raclette is melted on a raclette burner, scraped and eaten with boiled waxy potatoes and pickles.
A Spanish semi-hard smoked cow’s milk cheese. Cone shaped and aged for a minimum of 30 days, the texture is supple and the flavour very delicate.
A French cow’s milk cheese styled on the classic Morbier with a layer of vine ash across its midsection. The interior is rich and buttery with a slightly sticky pungent rind.
R ACLE T TE LIVR ADOIS
From the Extremadura region of Spain, a full-flavoured goat’s milk cheese made with thistle (rennet). Pate is bone white with a supple curd that can mature to a scoopable consistency.
The Raclette from Livradois features a pleasantly mild, and slightly nutty flavour. Its semi-firm texture is ideal for melting.
OVEJA AL ROMERO
A cave aged cheese, with a flavour typical of a Manchego, that has been generously adorned with rosemary. This hearty herb delicately permeates the cheese for an interesting, but not overpowering, result.
This semi-soft cheese is bathed in the fabulous LOBO cider, and then aged in caves for a minimum of 40 days. It is handcrafted using pasteurised cows milk and non-animal rennet, and has a sticky rind with a yeasty aroma that hints of cider, balanced by a silky smooth pâte that tastes of the Adelaide Hills sunshine.
MONT PRISCILL A
A Spanish raw goat’s milk cylinder, traditionally prepared with paprika on the rind and matured for 1-3 months. The flavour is buttery and the aroma is reminiscent of wild grass.
This semi-soft cheese is distinguishable by the line of ash running through its centre. It is handcrafted using pasteurised cows milk and non-animal rennet, and has a soft, yellow-ivory pâte that is buttery, sweet and smooth, with hints of fresh hay. The orange-brown rind has been washed weekly to produce a full aroma and a silky, subtle taste and it is matured in our caves for approximately 80 days.
MAHON A semi hard cow’s milk cheese from Spain, rubbed with olive oil and paprika. With long curing it develops the appearance of aged wood and tanned leather and the interior is firm and cheddar-like.
Mont Rouge is a semi-soft cheese with a lightly washed rind that highlights the simple goodness of our milk, collected fresh from the
Mahon is a soft to hard cheese with a buttery, sharp, salty taste.
dairy. It has a savoury flavour, with a slightly sweet finish that is mild and suits all occasions. The Mont Rouge pâte is ivory-coloured, soft and supple, with a smooth, velvety texture and a clean finish.
mineral flavours combine with earthy aromas and a dense compact texture.
A hard cheese from the north of France, Mimolette is an aged, raw cow’s milk cheese. This naturally rinded cheese is coloured with annatto which give it its distinct bright orange colour. This cheese is aged up to 6 months and is maintained constant temperature which helps develop a firm and brittle paste and an intense flavour with a hint of hazelnut and butterscotch.
MIMOLE T TE
Handcrafted in very limited quantities from the best cow’s milk produced by the dairy, Section28’s Monforte is a semi-hard cheese with a complex, but not overpowering flavour. It is sweet, milky and fruity when young and these flavours become more concentrated as the cheese ages. In the more mature cheese, the taste is buttery and creamy, with emerging roasted nut flavours and an earthy undertone. It is produced using pasteurised cows milk and nonanimal rennet, before being matured in our cave for a minimum of 12 months.
HARD-COOKED: GR ANUL AR EMIL GR AN A PARMESAN
Made in a similar way to Grana Padano, however uses non-animal rennet in its production.
This Gouda has been made and aged for 12 months by one of the Netherlands best cheesemakers and affineurs Van der Heiden. This cheese has the pleasing aroma of sweet buttery baked goods. The salt is balance, the firm cheese tastes sweet, nutty and almost like caramel.
GR AN A PADANO A hard cooked granular cow’s milk cheese - the essential northern Italian cooking cheese, sweet and nutty to finish.
This regal hard cooked curd is made only from milk sourced from the region of Parma. The interior is intensely sweet with crystalline pockets of salty milk sugars and a delicious nutty finish.
This Gouda has been made and aged for 36 months by one of The Netherlands best cheesemakers and affineurs Van der Heiden. Under the wax coating this cheese has an orange rind, that reveals a deep yellow interior with open holes and the delicious calcium lactate crystals. These give this firm cheese a slightly granular texture that becomes smooth in the mouth.
CHEVR ANO - GOAT MILK GOUDA This delicious ivory-white aged goats’ milk cheese is matured by multigenerational farmhouse cheesemakers and affineurs Van der Heiden in Krimpenerwaard south of Gouda. The characteristic aromas of goat cheese give way to hints of caramel and floral notes. It has a clean finish in the mouth.
HARD COOKED: SMOOTH CHARLES ARN AUD COMTE Located in the caves below Fort des Rousses in France, this raw cow’s milk, hard cooked cheese has an extraordinary rich and savoury flavour with wonderful length on the palate that becomes and more and more pronounced with age.
HEIDI FARM GRUYERE Heidi Farm Gruyere, with its abundance of industry awards, is considered a benchmark and one of the finest farmhouse cheeses to be produced in Australia. Crafted by hand to a traditional technique using milk from neighbouring farms, this classic Gruyere is wonderfully smooth and nutty in flavour and offers a strong aroma.
AOP GRUYERE BLOCK R AW MILK This “antique” Gruyère has it all; it is buttery, nutty, and sweet, and it finishes with a savory, almost woody taste. In spite of its full flavor and complexity, it is not as overpowering or spicy as some other mountain cheeses.
AOP GRUYERE BELFAUX DAIRY - R AW MILK Made personally by master cheese maker Michel Eggertswyler at Fromagerier de Belfaux in Fribourg Switzerland. The dairy is an altitude of 670m with the milk coming from 10 small local farms. Michel makes just 11 wheels per day. Sweet, refined and delicious.
AOP GRUYERE 1655 AESCHLENBERG DAIRY Made by master cheesemaker Alain Cardinaux at the Aeschlenberg dairy, at an altitude of 750m. Alain sources his milk from 6 small local farms and produces only 6 wheels each day. Intense floral and
Falwasse Crispbread - Gluten Free
On the Side, QLD Ctn 12 x 180g Dry - OTS333
Falwasser, QLD Ctn 12 x 120g Dry - CB010
Falwasser, QLD Ctn 12 x 120g Dry - CB015
Pane Croccante - Rosemary
Pane Croccante - Lightly Salted
“Oaty Joe” Classic Oat Biscuit
Brasserie Breads, NSW 12 x 135g Dry - CBP010
Brasserie Breads, NSW 12 x 135g Dry - CBP020
Oaty Joe, QLD 160p Dry - CB030
Pickled Baby Figs
Peach & Muscatel Chutney
Peppered Fig Paste
On The Side, QLD Ctn 6 x 120g Dry - OTS020
On The Side, QLD Ctn 6 x 115g Dry - OTS030
On The Side, QLD Ctn 6 x 120g Dry - OTS010
Pickled Baby Figs
Peach & Muscatel Chutney
Peppered Fig Paste
On The Side, QLD Ctn 6 x 110g Dry - OTS040
On The Side, QLD 900g Dry - OTSF020
On The Side, QLD 870g Dry - OTSF030
On The Side, QLD 910g Dry - OTSF010
Quince Paste - Santa Teresa - Retail
Quince Paste - Santa Teresa
Quince Paste - Santa Teresa
On The Side, QLD 750g Dry - PICK015
El Colmado, SPA Ctn 12 x 150g Chilled - ECC040
El Colmado, SPA 1.4kg Chilled - ECO020
El Colmado, SPA Approx. 8 kg Chilled - ECO030
Dried Red & Green Apple
On The Side, QLD Ctn 6 x 55g Dry - OTS070
On The Side, QLD Ctn 6 x 40g Dry - OTS060
On The Side, QLD Ctn 6 x 70g Dry - OTS088
Falwasser Crispbread - Activated Charcoal - Gluten Free Falwasser, QLD Ctn 12 x 120g Dry - CB018
Dried Red & Green Apple
On The Side, QLD 170g Dry - OTSF110
On The Side, QLD 255g Dry - OTSF120
On The Side, QLD 300g Dry - OTSF130
Tabletop, VIC 4kg Dry - Fruit005
Bonte Beachwood Smoked Bacon Rashers
Bonte Beachwood Smoked Bacon Loin
Bonte Beachwood, NSW 5kg Chilled - BACONLM020
Bonte Beachwood, NSW Approx. 2kg Chilled - BACONLM010
Sunmuscat Cluster - Seedless Tabletop, VIC 4kg Dry - Fruit010
Diced Bacon Lucas Meats, NSW 2.5kg Chilled - LBD010
Certiﬁed Free Range Chorizo (100g) Salumi Australia, NSW Approx. 2kg Chilled - SAUSTC020
Loin Bacon - Ducroc Berkshire Cross
Streakey Bacon - Duroc Bershire Cross
Quattro Stelle, NSW Approx. 3kg Chilled - BACON040
Quattro Stelle, NSW Approx. 2kg Chilled BACON050
Certiﬁed Free Range Smoked Chorizo (100g)
Certiﬁed Free Range Chorizo Twin Pack
Certiﬁed Free Range Smoked Chorizo Twin Pack
Salumi Australia, NSW Approx. 2kg Chilled - SAUSTC040
Salumi Australia, NSW 200g Chilled - SAUSTR012
Salumi Australia, NSW 200g Chilled - SAUSTR011
De Palma Salumi, NSW Approx. 200g Chilled - DEP020
De Palma Salumi, NSW Approx. 1kg Frozen - SAUSAGE034
Quattro Stelle, NSW Approx. 2kg Frozen - SAUSAGE040
Salumi Australia, NSW Approx. 1kg Chilled - SAUST020
Salumi Australia, NSW Approx. 1kg Chilled SAUST030
Salumi Australia, NSW Approx. 1kg Chilled - SAUST040
Salame Classico Piccante
Salumi Australia, NSW Approx. 1kg Chilled - SAUST050
Salumi Australia, NSW Approx. 1kg Chilled - SAUST060
Salumi Australia, NSW Approx. 1.8kg Chilled - SAUST090
Salumi Australia, NSW Approx. 1.8kg Chilled - SAUST055
Quattro Stelle, NSW Approx. 800g Chilled - SALAMI030
Quattro Stelle, NSW Approx. 800g Chilled - SALAMI060
Quattro Stelle, NSW Approx. 800g Chilled - SALAMI130
Quattro Stelle, NSW Approx. 2.2kg Chilled - SALAMI140
Nduja Tradizionale - soft
Sliced Pepperoni - Hot
Quattro Stelle, NSW Approx. 800g Chilled - QSS020
Quattro Stelle, NSW Approx. 1.5kg Chilled - SALAMI100
Quattro Stelle, NSW Approx. 400g Chilled - SALAMI120
Quattro Stelle, NSW 2kg Chilled - SALS030
Salame Chorizo Mild
Carne-Sal-Tiempo, VIC Approx. 500g Chilled - CARNE010
Carne-Sal-Tiempo. VIC Approx.480g Chilled - CARNE020
Carne-Sal-Tiempo, VIC Approx.780g Chilled - CARNE030
De Palma Salumi, NSW Approx. 600g Chilled - DEP060
Salame Norcia Piccante
Salame Norcia Finocchiata
De Palma Salumi, NSW Approx. 600g Chilled - DEP070
De Palma Salumi, NSW Approx. 600g Chilled - DEP080
Salumi Australia, NSW Approx. 600g Chilled - SAUST100
Pancetta - Smoked
Pancetta Stesa Pepata
Guanciale - De Palma
Bresaola - Grass Fed
Salumi Australia, NSW Approx. 2.5kg Chilled - SAUST130
Salumi Australia, NSW Approx. 2.5kg Chilled - SAUST120
De Palma Salumi, NSW Approx. 200g Chilled - DEP010
De Palma Salumi, NSW Approx. 1.2kg Chilled - DEP030
Wagyu Bresaola - 7 Score
Lardo De Palma
De Palma Salumi, NSW Approx. 1.2kg Chilled - DEP040
De Palma Salumi, NSW Approx. 1kg Chilled - SALUMI444
Quattro Stelle, NSW Approx. 1kg Chilled - SALUMI040
Quattro Stelle, NSW Approx. 1.8kg Chilled - SALUMI020
Noix de Jamob
Quattro Stelle, NSW Approx. 2.5kg Chilled - SALUMI222
Spiess, NSW Approx. 2kg Chilled - SALUMI010
Spiess, NSW Approx. 1.5kg Chilled - SALUMI090
Mr Cannubi, VIC Approx. 500g Chilled - SALMRC020
Boneless Leg Ham - Duroc/ Berkshire
Fiocco Mr Cannubi, VIC Approx. 500g Chilled - SALMRC010
Quattro Stelle, NSW Approx. 4kg Chilled - Ham010
Lacas Meats, NSW 1kg Chilled - HAMSH020
Smoked Free Range Turkey
Quattro Stelle, NSW Approx. 2kg Chilled - QSS080
Quattro Stelle, NSW Approx. 2.5kg Chilled - QSS070
Quattro Stelle, NSW Approx. 3kg Chilled - QSS060
Jamon de Serrano - Boneless
Jamon Cebo Iberian
Paleta Iberico de Bellota
Jamon Iberico de Bellota
Porxas, SPA Approx. 4kg Chilled - JAMON010
Jamondor, SPA Approx. 5kg Chilled - JAMON020
Carrasco, SPA Approx. 2kg Chilled - JAMON030
Carrasco, SPA Approx. 4kg Chilled - JAMON040
Prosciutto Crudo - Sliced
Prosciutto di Parma - 18mths
Spiess, NSW Approx. 500g Chilled - PROS010
Ruliano, ITA Approx. 8kg Chilled - PROS030
Prosciutto di Parma - Villani 16mths
Villani, ITA Approx. 7.5kg Chilled - PROS060
Prosciutto di San Danieli - 18mths
Prosciutto di Parma - 24mths
Cullatta - Villani
San Danielle, ITA Approx. 8kg Chilled - PROS050
Fratelli Galloni, ITA Approx. 7kg Chilled - PROS040
Villani, ITA Approx. 5kg Chilled - PROS080
De Palma Salumi, NSW Approx. 1.2kg Chilled - DEP050
Nduja - 150g
Sobrassada - 150g
Free Range Salame Classico - Retail
Salumi Australia, NSW 150g Chilled - SAUSTR020
Salumi Australia, NSW 150g Chilled - SAUSTR030
Salumi Australia, NSW Ctn 10 x 100g Chilled - SAUSTRS010
Free Range Salame Piccante - Retail Salumi Australia, NSW Ctn 10 x 100g Chilled - SAUSTRS020
Free Range Salame Finocchiona Retail
Streaky Maple Bacon - Sliced Challenger Smallgoods, NSW 1kg Chilled - CSG012
Salumi Australia, NSW Ctn 10 x 100g Chilled - SAUSTRS040
Sliced Smoked Brisket NY Pastrami
Challenger Smallgoods, NSW 1kg Chilled - CSG015
Challenger Smallgoods, NSW 1kg Chilled - CSG011
Chicken - Certiﬁed Organic Bone Broth
Beef - Certiﬁed Organic Bone Broth
Undivided Food Co., NSW Ctn 6 x 500ml Chilled - 1718
Smoked Brisket NY Pastrami WHOLE Challenger Smallgoods, NSW Approx. 2kg Chilled - CSG010
Undivided Food Co., NSW Ctn 6 x 500ml Chilled - 1719
No Bones - Certiﬁed Organic Vegetable Broth Undivided Food Co., NSW Ctn 6 x 500ml Chilled - UFC030
Certiﬁed Organic Gravy Undivided Food Co., NSW Ctn 6 x 350ml Chilled - 1821
A B O U T O U R S M A L LG O O D S For more detailed tasting notes about our smallgoods, please visit www.finofoods.com.au.
C A CC I AT O R I N I
Cured pork jowl - the name is derived from guancia, Italian for cheek. It is fatty and gelatinous in nature, making it the essential ingredient in carbonara – forget bacon, this is it.
Cacciatore – Italian for hunter. These are small rustic salami that were traditionally carried in hunters’ pockets and eaten as a lunch meal.
JAMON DE SERRANO
C A CC I AT O R I N I P I CC A N T E As above, but with a little chilli.
The cured rear leg of the pig. This is our entry level jamon and of a good quality.
J A M O N I B E R I C O D E B E L LO TA
A Calabrian style salami made from pork with a touch of chilli.
The finest jamon produced in the world. The lifespan of the black Iberian pig is closely tied to the season of their natural feed - the acorn. The pigs will graze upon these in the dehesa - open fields, until the season ends and their full maturity is reached.
F R E E R A N G E C H O R I Z O S A LU M I A U ST R A L I A Spanish-style sausages made with free range pork, minimal nitrates and no fillers or binders. Naturally cased, with a medium grind, cured for 48 hours and naturally cold smoked for optimal ﬂavour.
L ARDO Cured pork back fat from the Tuscan mountain town of Colonato where it has been made since Roman times. It is best sliced thinly and served on warm bread in place of butter or oil.
C I N G H I A L E B O CC O N C I N I Cinghiale meaning wild boar and bocconcini meaning small mouthful – these are earthy, gamey and complex in taste.
LO N Z A
S O B R ASS A D A
Italian style cured pork loin flavoured with fennel and pepper.
A soft spreadable pork salami that is a specialty of the Balearic Islands. It is made with finely minced pork and paprika. It is far milder than its Calabrian cousin nduja.
PA N C E T TA S M O K E D Italian bacon made of pork belly meat that is salt cured, spiced with black pepper and then cold smoked.
NDUJA A spicy, spreadable pork salami that is a Calabrian specialty. Made from finely minced pork, roasted red peppers, chilli and enriched with EVOO
PA N C E T TA ST E S A P E PATA
S O P R E SS A M I L A N O
WA GY U B R E S A O L A
A pork salami large in diameter that is mildly spiced.
Heavily marbled Australian wagyu that has been salted and air dried.
S O P R E SS A V I C E N T I N A
NOIX DE JAMBON
A Veneto style sopressa that is large and soft in texture. Flavoured with garlic, white wine and thyme.
Noix de jambon means ‘nut of the ham,’ and is a favourite on French charcuterie plates. Selected thigh muscles are weighed, rubbed with salt, washed and lightly coated with herbs de Provence – a mixture of Sage, fennel, thyme and oregano. The jambon is then smoked over Beachwood and dry aged in the curing room for 12 weeks
Fermented dried pork belly that has been heavily spiced with black pepper.
TA R T U F O S A L A M I Pork salami flavoured with black Italian truffle.
S A L A M I C L ASS I C O
F I O CC O
Traditional home-style pork salami mildly spiced with black pepper.
Fiocco is a lovely, nuggety salume made from the thigh muscle of Western Plains Sows. lightly sweet, deep-flavoured salume, with appealing burgundy-coloured flesh. It is cleaned and rubbed with lightly coated with herbs de Provence – a mixture of rosemary, thyme, oregano, and sage and fennel seed.
S A L A M I C L ASS I C O P I CC A N T E As before but with a mild amount of chilli.
S A L A M I F I N O CC H I O N A Tuscan style pork salami flavoured with fennel and garlic.
SAL AMI INFERNO
Heavily spiced salami – only for the brave – this is seriously hot!
PA L E TA I B E R I C O D E B E L LO TA
S A LU M I
Another exceptional Spanish product. Process and handling is as the jamon, however this is the shoulder of the pig.
P R O S C I U T T O D I PA R M A 18 M O N T H
Air-dried and salted beef that is extremely lean and tender. The colour is a deep red, and the texture soft.
Prosciutto, however aged for a lesser time of 18 months. Exceptional value for money.
A famed product from the small Italian town of Langhirano where this product has been produced for generations. After initial salting and curing, the meat is transferred to the cellar where it matures for 24 months.
M O R TA D E L L A A large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat.
P R O S C I U T T O A F F U M I C AT O Prosciutto process as described previously, however cold smoked.
P R O S C I U T T O D I S A N D A N I E L E 18 M O N T H Prosciutto from the Italian town of San Daniele aged for a minimum of 18 months.
P R O S C I U T T O D I PA R M - V I L L A N I Processed and cured in the Villani facility. Meticulously salted and slowly, gradually cured for up to 16 months. Unrivalled sweetness with a very distinctive fragrance, flavour and personality.
C U L L AT TA A product of the Villani Norcia tradition, made from the core of the ham, with the distinctive pear shape and flavour. Its typical ruby red colour becomes transparent when sliced. The slow, gradual curing in the rind gives this cured meat product a delicate, sweet, soft flavour.
C U L AT E L LO Culatello is a refined variety of prosciutto, made from heavier pigs, cut to a fraction of the normal prosciutto and aged, and may be cured with wine, like culatello di Zibello.
SAUSAGE I M PAS T O : R O M A N S A U S A G E M I N C E Not in casings. Can be used in many ways on pizzas and in pasta sauces like bolognese. It can be fried up on its own and tossed through hot pasta. It can also be made into meatballs. When cooked it turns a beautiful pink colour, moist and full of flavour.
M O RC I L L A A traditional Spanish fresh black pudding made with pork, pork fat, and pork blood. To prepare, poach, then slice and fry.
COTECHINO Skin from the back of the pig is braised for hours with white wine, thyme, garlic and bay leaf. The flavour is rich, unctuous and gelatinous.
COLD CUTS AND BACON BRONTE BEACHWOOD SMOKED BACON Bronte Beachwood Smoked Bacon is hand made for us using only fresh Australian pork and is double smoked over beachwood. It cooks up crisp, tastes great and wonâ€™t drop a lot of water.
SMOKED FREE RANGE TURKEY Quattro Stelleâ€™s carefully selected Smoked Free Range Turkey Breast is a perfect and versatile addition to any modern menu.
WA GY U PAS T R A M I A product made from wagyu beef that has been brined, partially dried, seasoned with herbs and spices, then smoked and steamed.
H A M Q U AT T R O S T E L L E A lightly brined rear leg of a Duroc Berkshire cross pig that is smoked over apple and beachwood. Deboned in a half leg making it perfect for slicing.
Navajas Grande (Razor Clams) Cuca, SPA 120g Dry - MVSP040
Yellow Fin Tuna
Chipirones en su tinta (Squid)
Cuca, SPA 115g Dry - TUNA020
Cuca, SPA 115g Dry - MVSP020
Calameres (Squid) in Americana Salsa
Sardines in Organic EVOO
Cuca, SPA 125g Dry - MVSP080
Cuca, SPA 120g Dry - MVSP050
Cuca, SPA 120g Dry - MVSP230
Mejillones in Galician sauce (Mussels) Cuca, SPA 115g Dry - MVSP035
Sardines in Tomato
Sardines in Lemon
Sardines - Picantes
Cuca, SPA 120g Dry - MVSP060
Cuca, SPA 120g Dry - MVSP070
Cuca, SPA 125g Dry - MVSP090
Olasagasti, SPA 1.8kg Dry - TUNA030
Baby Sardine ‘ Sardinillas’
Conservas Emilia, SPA 180g Dry - CONR030
Real Conservas Espanola, SPA 130g Dry - CONR010
Real Conservas Espanola, SPA 130g Dry - CONR020
Anchovies Fillets in Olive Oil
Anchovies Premium Sardinian
Anchovies in Oil
Anchovies White Marinated
Cuca, SPA 50g Dry - AN010
Concervas Emilia, SPA 500g Chilled - AN030
Antica Lavorazione, ITA 730g Dry - AN020
Antica Lavorazione, ITA 200h | 2kg Chilled - AN059 | AN050
Olasagasti Anchovy 48g
Olasagasti Anchovy - 120g
Olasagasti Anchovy - 1150g
Olasagasti, SPA 48g Chilled - ANC0100
Olasagasti, SPA 120g Chilled - ANC0200
Olasagasti, SPA 1150g Chilled - ANC0300
Whole Ocean Trout - Hot Smoked
Ocean Trout Side - Cold Smoked
Harris Smokehouse, SA Approx. 1.7kg Chilled - HSF070
Harris Smokehouse, SA Approx. 800g Chilled - HSF040
Salmon - Hot Smoked Harris Smokehouse, SA Approx. 160g Chilled - HSR071
Black Label Tasmanian Salmon Cold Smoked
Tasmanian Salmon ‘The Cured’ Beetroot Gravlax
Harris Smokehouse, SA Approx. 900g Chilled - HSF010
Harris Smokehouse, SA Approx. 800g Chilled - HSF030
Ocean Trout w. blackening spice Hot Smoked
Whole Rainbow Trout - Hot Smoked
Harris Smokehouse, SA Approx. 170g Chilled - HSR081
Harris Smokehouse, SA Approx. 300g Chilled - HSR078
Mackerel Fillets - Hot Smoked
Kipper Fillets - Cold Smoked
Barramundi - Hot Smoked
Kingﬁsh - Hot Smoked
Harris Smokehouse, SA Approx. 200g Chilled - HSR070
Harris Smokehouse, SA Approx. 170g Chilled - HSR071
Harris Smokehouse, SA Approx. 160g Chilled - HSR073
Harris Smokehouse, SA Approx. 160g Chilled - HSR074
Eel - Hot Smoked
Octopus - Hot Smoked
English Haddock - Cold Smoked
Cod - Cold Smoked
Harris Smokehouse, SA Approx. 180g Chilled - HSR075
Harris Smokehouse, SA Approx.150g Chilled - HSR080
Harris Smokehouse, SA Approx. 220g Chilled - HSR077
Harris Smokehouse, SA Approx. 180g Chilled - HSR076
Sardine Fillets - Cold Smoked
Hot Smoked Mussels
Cold Smoked Tasmanian Salmon
Wild Salmon - Cold Smoked
Harris Smokehouse, SA Approx. 300g Chilled - HSR076
Harris Smokehouse, SA 140g Chilled - HSR015
Harris Smokehouse, SA 100g Chilled - HSR010
Harris Smokehouse, SA 100g Chilled - HSR092
Traditional Salmon Gravlax
The Cured’ Gravlax
Harris Smokehouse, SA 100g Chilled - HSR011
Harris Smokehouse, SA 100g Chilled - HSR012
Cold Smoked Tasmanian Ocean Trout
Smoked Mackerel Horseradish & Lemon Pate 175gm
Harris Smokehouse, SA 100g Chilled - HSR013
Harris Smokehouse, SA 175g Chilled - HSR0114
Smoked Mussel & Chilli Pate 175gm
Smoked Salmon Pate 175gm
Harris Smokehouse Selection
Harris Smokehouse, SA 175g Chilled - HSR0115
Harris Smokehouse, SA 175g Chilled - HSR014
Harris Smokehouse, SA Packet Chilled - HSRS010
Kai Ho, TAS 100g Dry - TSW025
Kai Ho, TAS Dried 100g Dry - TSW015
Yarra Valley Caviar, VIC 50g | 100g Chilled - YVCS020 | YVCS030
Rainbow Trout Caviar
First Harvest Caviar
Smoked Salmon Caviar
White Sturgent Caviar
Yarra Valley Caviar, VIC 100g Chilled - YVCR010
Yarra Valley Caviar, VIC 30g Chilled - YVCS010
Yarra Valley Caviar, VIC 100g Chilled - YVCS666
Yarra Valley Caviar, VIC 30g Chilled - ROSCAV031
Gold Selection Caviar
Yarra Valley Caviar, VIC 30g Chilled - ROSCAV032
Yarra Valley Caviar, VIC 30g Chilled - ROSCAV033
Yarra Valley Caviar, VIC 30g Chilled - ROSCAV030
Bacalao Fish Fillets
Bottarga - Dried Local Muttle Roe
Local Prawn XO Sauce
Delicius, ITA Approx. 400g Chilled SFP050
Salumi Australia Approx. 100g Chilled - SFP060
BPF, QLD 170g Dry - XO010
Essential Ingredients, ITA 500g Chilled - INK020
Wild Australian Olives
Mount Zero, VIC 10kg (7kg drained) Dry - OLWILD-mtzero-7kg
Mount Zero, VIC 10kg (7kg drained) Dry - OLARB-mtzero-7kg
Mount Zero, VIC 10kg (7kg drained) Dry - OLLIG-mtzero-7kg
Organic Kalamata Olives
Blonde Kalamata Olives
Mount Zero, VIC 10kg (7kg drained) Dry - OLMAN010
Mount Zero, VIC 10kg (7kg drained) Dry - OLKAL-mtzero-7kg
Mount Zero, VIC 10kg (7kg drained) Dry - OLBLOND-mtzero-8kg
Mount Zero, VIC 10kg (7kg drained) Dry - OLMIX-mtzero-7kg
Biodynamic Gordal Olives
Mount Zero, VIC 10kg (7kg drained) Dry - OLGOR-7kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLWILD-mtzero-2kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLARB-mtzero-2kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLLIG-mtzero-2kg
Biodynamic Gordal Olives
Organic Kalamata Olives
Blonde Kalamata Olives
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLMAN020
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLGOR2kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLKAL-mtzero-2kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLBLOND-mtzero-2kg
Australian Wild Olives
Organic Kalamata Olives
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLMIX-mtzero-2kg
Mount Zero, VIC 300g Dry - OLRET300
Mount Zero, VIC 300g Dry - OLRET100
Mount Zero, VIC 300g Dry - OLRET400
Black Kalamata Olives
Green Kalamata Olives
Mount Zero, VIC 300g Dry - OLRET700
Fino, SA 10kg (6kg drained) Dry - PO010
Fino, SA 10kg (6kg drained) Dry - PO020
Pitted Black Kalamata Olives
Pitted Green Kalamata Olives
Sliced Black Kalamata Olives
Mixed Pitted Olives
Fino, SA 10kg (6kg drained) Dry - PO030
Fino, SA 10kg (6kg drained) Dry - PO040
Fino, SA 10kg (6kg drained) Dry - PO050
Fino, SA 10kg (6kg drained) Dry - PO060
2KG FINO OLIVES
Halved Black Kalamata Olives
Black Kalamata Green Kalamata Pitted Black Kalamata Pitted Green Kalamata Sliced Black Kalamata Mixed Pitted Olives Halved Black Kalamata Olives
Fino, Fino, Fino, Fino, Fino, Fino, Fino,
SA SA SA SA SA SA SA
P0110 P0120 P0130 P0140 P0150 P0160 P0170
Dry Dry Dry Dry Dry Dry Dry
2kg 2kg 2kg 2kg 2kg 2kg 2kg
(1.2kg drained) (1.2kg drained) (1kg drained) (1kg drained) (1kg drained) (1kg drained) (1kg drained)
Fino, SA 10kg (6kg drained) Dry - PO070
Ghost Chilli Pickles
Bread & Butter PIckles
Westmont Picklery, NSW Ctn 6 x 500g Dry - PICK220
Westmont Picklery, NSW Ctn 6 x 500g Dry - PICK240
Westmont Picklery, NSW Ctn 6 x 500g Dry - PICK200
Bread & Butter Pickles
Pickled Kiss Peppers - Food Service
Westmont Picklery, NSW 5kg | 20kg Chilled - PICK140 | Pic150
Westmont Picklery, NSW 5kg | 20kg Chilled - Pick115 | PICK111
Companhia Das Ervas, BRA 2.5kg Dry - 1757
Pickled Kiss Peppers - Retail
Guindillas De Ibarra
Sweet White Pickled Garlic
Extra Small Cornichons
Companhia Das Ervas, BRA 250g Dry - 1763
Usurmin, SPA 3.3kg Dry - MVVC020
El Navarrico, SPA 1.8kg Dry - MVVC011
PGF, IND 4200g Dry - PICK010
Whole Piquillo Peppers
Tasmanian Pickled Walnuts
Pickled Samphire 150g
Tania, SPA 410g Dry - PEP0100
El Navarrico, SPA 1.9kg Dry - PEPP333
Coaldale, TAS 315g Dry - PICK030
Snowy River, VIC 180g Dry - PICK040
Lilliput Capers in Vinegar
Capers in Salt
Caperberries in Vinegar
Figaro, MAR 950g Dry - CAPE010
Figaro, MAR 935g Dry - CAPE020
PGF, ITA 950g Dry - CAPE030
Artichokes alla Romana
Capriccio, ITA 2.6kg Dry - ART030
Montalbano, ITA 2kg Dry - ART090
Semi - Dried Tomatoes
Smoked Semi-Dried Tomatoes
Organic Smoked Garlic Kraut
Gin Gin & Dry, QLD 1kg Frozen - TOM010
Gin Gin & Dry, QLD 750g Frozen - TOM020
Gutsy Ferments, QLD Ctn 6 x 450g Chilled - GFR010
Organic Carrot Ginger Turmeric Kraut
Organic Red Pepperberry Kraut
Organic Apple Radish Kimchi
Gutsy Ferments, QLD Ctn 6 x 450g Chilled - GFR020
Gutsy Ferments, QLD Ctn 6 x 450g Chilled - GFR040
Gutsy Ferments, QLD 2kg Chilled - GFFS666
Organic Hemp Seed & Mung Bean Tempeh
Organic Chickpea & Linseed Tempeh
Organic Black Bean & Forbidden Rice Tempeh
Organic Village Tempeh, NSW Ctn 6 x 300g Chilled - 3230
Organic Village Tempeh, NSW Ctn 6 x 300g Chilled - 3228
Organic Village Tempeh, NSW Ctn 6 x 300g Chilled - 3229
Australian Extra Virgin Olive Oil
Australian Extra Virgin Olive Oil
Lemon Pressed EVOO w. Pourer
Fino, VIC 4lt Dry - EVOFINO020
Fino, VIC 20lt Dry - EVOFINO010
Mount Zero, VIC 330ml Dry - EVO330ml-lem
Lime Pressed EVOO w. Pourer
Mandarin Pressed EVOO w. Pourer
Mount Zero 500ml EVOO w. Pourer
Mount Zero EVOO 2L
Mount Zero, VIC 330ml Dry - EVO330ml-lim
Mount Zero, VIC 330ml Dry - EVO330ml-man
Mount Zero, VIC Ctn 6 x 500ml Dry - EVO500ml-010
(See varieties below)
Gutsy Ferments, QLD Ctn 6 x 450g Chilled - GFR030
Frantoio Picual Lemon Pressed Lime Pressed Mandarin Pressed
A herbaceous & grassy aroma with sweet buttery notes A great fruity aroma with mild bitterness and pepper Produced in the Agrumato style of cold pressing halved lemons and olives Produced in the Agrumato style of cold pressing halved limes and olives Produced in the Agrumato style of cold pressing mandarins lemons and olives
2L 2L 2L 2L 2L
15L 15L -
Mount Zero EVOO 15L (See varieties below)
Black Trufﬂe Oil
White Trufﬂe Oil
La Tourangelle, FRA 250ml Dry - OILBT010
La Tourangelle, FRA 250ml Dry - OILWT020
Lucias Red Wine Vinegar
Red Wine Vinegar w. Pourer
Lucia’s, SA Ctn 12 x 250ml Dry - VINBOT050
Mount Zero, VIC 330ml Dry - VINBOT330ml-RW
Grand Reserve Spiced Merlot Vinegar
Sweet Aged Cabernet Vinegar
Red Wine (Shiraz) Vinegar
Grand Reserve Chardonnay Vinegar
Lirah, QLD 750ml Dry - LVB060
Fino, QLD 5lt Dry - LVB190
Lirah, QLD 350ml Dry - LVT160NEW
Sweet Aged Chardonnay
White Wine Vinegar 6%
Raspberry Wine Vinegar
Lirah, QLD 750ml Dry - LVB050
Fino, QLD 5lt Dry - LVB180
Cuttaway Creek, NSW 250ml Dry - CCV010
Blackberry Wine Vinegar
Blackcurrant Wine Vinegar
Grand Reserve Apple Cider Vinegar
Cuttaway Creek, NSW 250ml Dry - CCV011
Cuttaway Creek, NSW 250ml Dry - CCV012
Lucia’s, SA Ctn 12 x 250ml Dry - VINBOT040
Lirah, QLD 350ml Dry - LVT230NEW
Lirah, QLD 350ml Dry - LVT220NEW
Grand Reserve Cabernet Vinegar Lirah, QLD 350ml Dry - LVT210NEW
Sweet Aged Apple Vinegar
Pear Cider Vinegar - 8 year old
Lirah, QLD 750ml Dry - LVB080
Harcourt, VIC 375ml Dry - VINBOT36
Apple Cider Vinegar - 8 year old 375ml
Australian Apple Cider Vinegar 12mth
Harcourt, VIC 375ml Dry - VINBOTAP375
Harcourt, VIC 3lt | 15lt Dry - VINE010-3lt | VINE000
Australian Aged Balsamic Vinegar
Giusti Balsamic Vinegar 500ml
Lirah, QLD Ctn 8 x 250ml Dry - LVT010NEW
Lucia’s, SA Ctn 12 x 250ml Dry - VINBOT020
Giusti, ITA 500ml Dry - VINBOTIM060
Giusti Balsamic (2 medal)
Giusti Balsamic (3 medal)
Giusti Aceto Balsamico(4medal)
Balsamic Vinegar 6YO
Giusti, ITA 250ml Dry - VINBOTIM050
Giusti, ITA 250ml Dry - VINBOTIM040
Giusti, ITA 250nl Dry - VINBOTIM030
PGF, ITA 5lt Dry - VINE020-5lt
Merlot Balsamic Vinegar 5L
Apple Balsamic 5L
White Balsamic Vinegar
Lirah, QLD 5lt Dry - LVB140
Lirah, QLD 5lt Dry - LVB160
Lucia’s, SA Ctn 12 x 250ml Dry - VINBOT070
Australian White Balsamic Vinegar
Chardonnay (White) Balsamic Vinegar
Lirah, QLD Ctn 8 x 250ml Dry - LVT095NEW
Lucias’s, SA Ctn 12 x 250ml Dry - VINBOT010
Lirah, QLD 5lt Dry - LVB150
Caramelised Classic Balsamic 250ml
Caramelised Apple Balsamic 250ml
Lirah, QLD Ctn 8 x 250ml Dry - LVT100NEW
Lirah, QLD Ctn 8 x 250ml Dry - LVT110NEW
Caramelised Fig Balsamic - 250ml Lirah, QLD Ctn 8 x 250ml Dry - LVT150NEW
Caramelised Lemongrass Balsamic - 250ml Lirah, QLD Ctn 8 x 250ml Dry - LVT120NEW
Caramelised Ginger Balsamic 250ml
Caramelised Classic Balsamic
Caramelised Apple Balsamic
Caramelised Classic Balsamic
Lirah, QLD 1Lt Dry - LVB090
Lirah, QLD 1Lt Dry - LVB100
Lirah, QLD 5Lt Dry - LVB120
Caramelised Apple Balsamic
Sherry Vinegar Bandera Roja
Ximenez Sherry Vinegar - 25 - 35yrs
Lirah, QLD 5Lt Dry - LVB130
El Colmado, SPA 750ml Dry - ECO010
Ximenez-Spinola, SPA 375ml Dry - VINBOTIM080-PX
Sherry (Apera) Vinegar
Chardonny Aged Verjus
Lirah, QLD 5lt Dry - LVB170
Lirah, QLD Ctn 8 x 250ml | 750ml Dry - LVT010 | LVB010
Mount Zero, VIC 750ml Dry - VER750
Lirah, QLD Ctn 8 x 250ml Dry - LVT130NEW
Pedro Ximenex Cooking Wine
Lirah, QLD 1lt Dry - LVB110
Movida, SPA 3lt Dry - CW010
Green Jalapeno Sauce
Hot & Smokey Sauce
Habanero Hot Sauce
Chinchilli, QLD Ctn 6 x 150g Dry - HS010
Chinchilli, QLD Ctn 6 x 150g Dry - HS020
Chinchilli, QLD Ctn 6 x 150g Dry - HS030
Billinudgel Brown Sauce
Billinudgel Green Mojo Sauce
Billinudgel Smoked Hot Sauce
Chinchilli, QLD Ctn 6 x 100g Dry - HS040
Church Farm, NSW Ctn 6 x 200g Dry - CFS020
Church Farm, NSW Ctn 6 x 200g Dry - CFS030
Church Farm, NSW Ctn 6 x 200g Dry - CFS010
Companhia das Ervas, BRA 80ml Dry - 1754
Companhia das Ervas, BRA 80ml Dry - 1755
Companhia das Ervas, BRA 80ml Dry - 1756
Companhia das Ervas, BRA 80ml Dry - 1753
Green Curry Paste
Red Curry Paste
Church Farm, NSW Ctn 6 x 180g Dry - CF3218
Church Farm, NSW Ctn 6 x 180g Dry - CF3218
Hot English Mustard
Newman’s, SA Ctn 12 x 250g Chilled - NEW010
Newman’s, SA Ctn 12 x 250g Dry - NEW050
Newman’s, SA Ctn 12 x 250g Dry - NEW040
Newman’s, SA Ctn 12 x 250g Dry - NEW060
Hot English Mustard
Newman’s, SA 1kg Chilled - NEW022
Newman’s, SA 1kg Dry - NEW055
Newman’s, SA 1kg Dry - NEW045
Newman’s, SA 1kg Dry - NEW070
Fenn Foods, QLD 2.2kg Chilled - FENNFS010
Eighteen Thousand Islands, VIC Ctn 6 x 365g Dry - ETI010
Satay Sauce with Extra Chilli
Indonesian Hot Chilli Sauce
Eighteen Thousand Islands, VIC Ctn 6 x 365g Dry - ETI040
Eighteen Thousand Islands, VIC Ctn 6 x 260g Dry - ETI030
Eighteen Thousand Islands, VIC Ctn 6 x 260g Dry - ETI020
Raspberry Jam - 220g
Raspberry & Blackberry Jam - 220g
Blackberry Jam - 220g
Blackcurrant Jam - 220g
Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR010
Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR011
Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR012
Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR014
Golden Fig Jam - 220g
Apricot Jam - 220g
Strawberry Jam - 220g
Three Fruit Marmalade - 220g
Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR015
Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR016
Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR017
Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR018
FS - Raspberry Jam - 1.25kg
FS - Raspberry & Blackberry Jam 1.25kg
FS - Blackberry Jam - 1.25kg
FS - Blackcurrant Jam - 1.25kg
Cuttaway Creek, NSW 1.25kg Dry - CCF012
Cuttaway Creek, NSW 1.25kg Dry - CCF014
Cuttaway Creek, NSW 1.25kg Dry - CCF010
Cuttaway Creek, NSW 1.25kg Dry - CCF011
FS - Golden Fig Jam - 1.25kg
FS - Apricot Jam - 1.25kg
FS - Strawberry Jam - 1.25kg
FS - Three Fruit Marmalade - 1.25kg
Cuttaway Creek, NSW 1.25kg Dry - CCF015
Cuttaway Creek, NSW 1.25kg Dry - CCF016
Cuttaway Creek, NSW 1.25kg Dry - CCF017
Cuttaway Creek, NSW 1.25kg Dry - CCF018
Pure Maple Syrup
Queen, CAN 1lt Dry - SYRU015
Cortas, LEB 300ml Dry - SYRU020
Cortas, LEB 300ml Dry - SYRU030
Orange Blossom Water
Stoneware Smoked Salt Jar
Stoneware Sea Salt Flakes Jar
Cortas, LEB 300ml Dry - SYRU040
Olssons, SA Ctn 6 x 90g Dry - SALTOR071
Olssons, SA Ctn 6 x 250g Dry - SALTOR072
Sea Salt Flakes
Medium Sea Salt Crystals
Rock Sea Salt Crystals
Macrobiotic Rock Salt Grinder
Olssons, SA Ctn 12 x 250g Dry - SALTOR999
Olssons, SA 500g Dry - SALTOR050
Olssons, SA 500g Dry - SALTOR060
Olssons, SA Ctn 12 x 150g Dry - SALTOR030
Macrobiotic Raw Sea Salt
Macrobiotic Fine Sea Salt
Sea Salt Blossoms
Olssons, SA Ctn 12 x 250g Dry - SALTOR020
Olssons, SA Ctn 12 x 250g Dry - SALTOR010
Olssons, SA 750g Dry - Salt200
Olssons, SA 14kg Dry - SALT016
Macrobiotic Raw Sea Salt
Macrobiotic Fine Sea Salt
Fleur de Selâ€™ Sea Salt Flakes
Olssons, SA 10kg Dry - SALT017
Olssons, SA 5kg Dry - SALTOM010
Olssons, SA 5kg Dry - SALTOM020
Olssons, SA 1kg Dry - 1620
Pink Lake Salt Grinder
Pink Lake Salt w/ Chilli Grinder
Pink Lake Salt w/ Sea Kelp Grinder
Mt Zero, VIC Ctn 6 x 150g Dry - SALTPL010
Mt Zero, VIC Ctn 6 x 130g Dry - SALTPL020
Mt Zero, VIC Ctn 6 x 150g Dry - SALTPL030
Pink Lake Salt w/ Pepper Berry Grinder
Pink Lake Salt w/ Herbs Grinder
Pink Lake Salt - Coarse
Mt Zero, VIC Ctn 6 x 100g Dry - SALTPL060
Mt Zero, VIC 300g Dry - SALT070
Pink Lake Salt w/ Kalamata Grinder Mt Zero, VIC Ctn 6 x 150g Dry - SALTPL040
Mt Zero, VIC Ctn 6 x 130g Dry - SALTPL050
Pink Lake Salt - Fine
Pink Lake Salt - Coarse
Pink Lake Salt - Fine
Mt Zero, VIC 300g Dry - SALT080
Mt Zero, VIC 5kg Dry - SALT092-5kg
Mt Zero, VIC 5kg Dry - SALT094-5kg
Smoked Sea Salt
Australian Sea Salt
Australian Black Pepper
Pryamid, VIC 600g Dry - SALTSM020
Pryamid, VIC 2kg Dry - SALT010
L&L, QLD 1kg Dry - PEPPER010
Pimento (Paprika) Smoked
Pimento (Paprika) Spicy
Pimento (Paprika) Sweet
El Angel, SPA 75g Dry - EAP010
El Angel, SPA 75g Dry - EAP020
El Angel, SPA 75g Dry - EAP030
Pimento (Paprika) Smoked
Pimento (Paprika) Spicy
Pimento (Paprika) Sweet
El Angel, SPA 1kg Dry - EAP040
El Angel, SPA 1kg Dry - EAP050
La Lidia, SPA 1kg Dry - EAP060
Safinter, SPA Ctn 12 x 1g Dry - SSEC010
Safinter, SPA 10g Dry - SSEC020
Kumari, TRK 250g Dry - SPIC090
Kumari, TRK 250g Dry - SB030
Mount Zero, VIC 100g Dry - SB010
Mount Zero, VIC 1kg Dry - SB020
Fresh As, NZ 150g Dry - FD120
Forager Food Co, TAS 100g Dry - FFC017
Blood Orange Slices
Forager Food Co, TAS 100g Dry - FFC015
Forager Food Co, TAS 100g Dry - FFC018
Fresh As, NZ 200g Dry - FD047
Forager Food Co, TAS 100g Dry - FFC010
Fresh As, NZ 100g Dry - FD150
Fresh As, NZ 100g Dry - FD200
Fresh As, NZ 200g Dry - FD110
Fresh As, NZ 200g Dry - FD030
Black Cherries Whole
Forager Food Co, TAS 100g Dry - FFC014
Fresh As, NZ 150g Dry - FD105
Forager Food Co, TAS 100g Dry - FFC012
Forager Food Co, TAS 100g Dry - FFC020
Forager Food Co, TAS 100g Dry - FFC011
Fresh As, NZ 150g Dry - FD080
Forager Food Co, TAS 100g Dry - FFC016
Forager Food Co, TAS 100g Dry - FFC018
Meyer Lemon Juice Flakes
Pomegranate Molasses Chunks
Fresh As, NZ 70g Dry - FD045
Fresh As, NZ 60g Dry - FDL033
Fresh As, NZ 100g Dry - FDL050
Fresh As, NZ 150g Dry - FD160
Blood Orange Powdered
Fresh As, NZ 200g Dry - FD090
Fresh As, NZ 150g Dry - FD020
Fresh As, NZ 200g Dry - FD012
Forager Food Co, TAS 100g Dry - FFC019
Green Pea Powder
Fresh As, NZ 50g Dry - FD222
Fresh As, NZ 200g Dry - FDV020
Fresh As, NZ 150g Dry - FDV060
Forager Food Co, TAS 100g Dry - FFC021
Fresh As, NZ 200g Dry - FDV010
Fresh As, NZ 200g Dry - FDV030
Fresh As, NZ 150g Dry - FDV040
Dark Balsamic Vinegar Chunks
White Balsamic Vinegar Chunks
Chardonnay Vinegar Flake
Fresh As, NZ 100g Dry - FDL010
Fresh As, NZ 100g Dry - FDL022
Fresh As, NZ 80g Dry - FDL025
Manuka Honey Chunks
Malt Vinegar Flake
Rice Wine Vinegar Flakes
Soy Sauce Flakes
Fresh As, NZ 100g Dry - FDL030
Fresh As, NZ 80g Dry - FDL035
Fresh As, NZ 50g Dry - FDL038
Fresh As, NZ 80g Dry - FDL040
Yuzu Juice Flakes
KafďŹ r Lime Leaf Powder
Fresh As, NZ 50g Dry - FDL045
Fresh As, NZ 60g Dry - FDS010
Fresh As, NZ 100g Dry - FDS020
Fresh As, NZ 80g Dry - FDS030
Fresh As, NZ 60g Dry - FDS040
Fresh As, NZ 80g Dry - FDS050
Fresh As, NZ 70g Dry - FDS060
Freeze Dried Finger Lime
Freeze Dried Kakadu Plum
Freeze Dried Riberry
Freeze Dried Quandong
The Australian Superfood Co., NSW 80g Dry - ASF017
The Australian Superfood Co., NT 80g Dry - ASF018
The Australian Superfood Co., NSW 80g Dry - ASF019
The Australian Superfood Co., SA 80g Dry - ASF020
Ground Lemon Myrtle
Ground Roasted Wattleseed
Mountain Pepper Leaf
The Australian Superfood Co., NSW 80g Dry - ASF010
The Australian Superfood Co., WA 80g Dry - ASF011
The Australian Superfood Co., NSW 80g Dry - ASF012
The Australian Superfood Co., TAS 80g Dry - ASF015
Freeze Dried Davidson Plum
The Australian Superfood Co., NSW 80g Dry - ASF016
The Australian Superfood Co., NSW 80g Dry - ASF014
The Australian Superfood Co., NSW 80g Dry - ASF013
Giant Couscous (Moghrabieh)
Organic French Couscous
Coaldale, TAS 250g Dry - TWK010
Cortas, LEB 1kg Dry - MIDD020
Chef’s Choice, FRA 500g Dry - MIDD015
Whole Wheat Israeli Couscous
Chef’s Choice, ISR 500g Dry - MIDD017-ISRAELI
Mt Zero, VIC 500g Dry - PUL002-500g
Mt Zero, VIC 2kg Dry - PUL005-2kg
Chick Peas - 2kg
Chickpeas - Cooked
Mt Zero, VIC 500g Dry - PUL010-500g
Mt Zero, VIC 2kg Dry - Pul022-2kg
Pangkarra, SA Ctn 8 Dry - PAN010
Mt Zero, VIC 500g Dry - PUL047C
Mt Zero, VIC 500g Dry - PUL045
Mt Zero, VIC 2kg Dry - PUL048
Biodynamic French Style Green Lentils
Biodynamic French Style Green Lentils
Mt Zero, VIC 500g Dry - PUL049-500g
Mt Zero, VIC 2kg Dry - PUL050-2kg
Persian Red Lentils
Persian Red Lentils
Mt Zero, VIC 500g Dry - PUL070-500g
Mt Zero, VIC 2kg Dry - PUL080-2kg
Mt Zero, VIC 500g Dry - PUL100
Organic Black Quinoa
Organic Red Quinoa
Organic White Quinoa
Mt Zero, VIC 2kg Dry - PUL105
Chefs Choice 500g Dry - PULIM030
Chefs Choice 500g Dry - PULIM040
Chefs Choice 500g Dry - PULIM050
Mt Zero, VIC 500g Dry - PUL041
Mt Zero, VIC 2kg Dry - PUL042-2kg
Biodynamic Pearl Barley
Biodynamic Pearl Barley
Mt Zero, VIC 500g Dry - PUL001
Mt Zero, VIC 2kg Dry - PUL002
Mt Zero, VIC 500g Dry -
Mt Zero, VIC 2kg Dry -
Mt Zero, VIC 2kg Dry - PULFAB
French Hulled Millet - Australian Grown
Red Sorghum Mt Zero, VIC 2kg Dry - PULSOR
Mt Zero, VIC 2kg Dry - PULMIL
Biodynamic WG Rye
Mt Zero, VIC 2kg Dry - PULRYE
Mt Zero, VIC 2kg Dry - 1818
Biodynamic Falafel Mix
Biodynamic Falafel Mix
Biodynamic Soup Mix
Mt Zero, VIC 500g Dry - PUL035
Mt Zero, VIC 4kg Dry - PUL040
Mt Zero, VIC 500g Dry - PUL110
Biodynamic Spiced Red Lentil Burger Mix Mt Zero, VIC 500g Dry - PUL115
Yellow Polenta - Bramata
Riseria Molinaro, ITA 750g Dry - POLENTA010
Riseria Molinaro, ITA 750g Dry - POLENTA020
Peeled Australian Chestnuts
Chefs Choice 500g Dry - PULIM020
Cheznuts, VIC 1Kg Dry - CN010
Riseria Molinaro, ITA 1kg Dry - RR010
Riseria Molinaro, ITA 1kg Dry - RR020
Riseria Molinaro, ITA 1kg Dry - RR030
Rice Corallo (Red)
Rice Ebano (Black)
Arroz La Cuna Paella Rice
Riseria Molinaro, ITA 1Kg Dry - RR040
Riseria Molinaro, ITA 1Kg Dry - RR060
La Cuna 1kg Dry - RS010
Ministy of Nature, USA 1kg Dry - RW010
Tomato & Fresh Basil Sauce
Lucia’s, SA Ctn 6 x 500g Dry - LS010-ctn6
Lucia’s, SA Ctn 6 x 490g Dry - LS015-ctn6
Lucia’s, SA Ctn 6 x 490g Dry - LS036
Corn Tortilla 14.5cm
Lucia’s, SA Ctn 6 x 350g Dry - LS045-ctn6
Lucia’s, SA Ctn 6 x 725g Dry - LS055-ctn6
La Tortilleria, VIC Ctn 10 x 1kg Dry - Tor010
Corn Tortilla 11cm
Blue Corn Tortilla 14.5cm
Totopos (Tortilla Chips)
Blue Corn Totopos (Tortilla Chips)
La Tortilleria, VIC Ctn 10 x 1kg Dry - Tor020
La Tortilleria, VIC Ctn 10 x 1kg Chilled - Tor00B
La Tortilleria, VIC Ctn 2 x 1kg Dry - TOR0222
La Tortilleria, VIC Ctn 2 x 1kg Dry - TOR071
Tostada (Fried Tortilla)
Corn Tortilla 15pc (14.5cm)
Corn Tortilla 8pc (16cm)
Totopos (Tortilla Chips)
La Tortilleria, VIC Ctn 9 x 300g Dry - TOR0333
La Tortilleria, VIC Ctn 10 x 330g Dry - TOR066
La Tortilleria, VIC Ctn 12 x 220g Dry - TOR067
La Tortilleria, VIC Ctn 8 x 200g Dry - TOR070
Blue Corn Totopos (Tortilla Chips)
Mixed Forest Mushrooms
La Tortilleria, VIC Ctn 8 x 200g Dry - TOR071
Plantin, FRA 500g Dry - FUNG010
Plantin, FRA 500g Dry - FUNG005
Black Trufﬂe Paste
HBC, FRA 500g Dry - FUNG030
Plantin, FRA 120g Dry - TRP010
Plantin, FRA 120g Dry - TRS011
White Couverture 38/40
Javanese Milk Couverture 34%
Ghanaian Couverture 52%
Irca, ITA 5kg Chilled - Chocir010
Irca, ITA 5kg Chilled - Chocir020
Irca, ITA 5kg Chilled - Chocir030
Venezualan Couverture 58%
Equadorian Couverture 64%
Sumatran Couverture 72%
Irca, ITA 5kg Chilled - CHOCIR040
Irca, ITA 5kg Chilled - CHOCIR050
Irca, ITA 5kg Chilled - CHOCIR060
Lindt, CHE 2.5kg Chilled - CHOCL010
Bittersweet Couverture Picc
Milk Couverture Picc
White Couverture Picc
Milk Chocolate 44% - Bar
Lindt, CHE 2.5kg Chilled - CHOCL020
Lindt, CHE 2.5kg Chilled - CHOCL030
Lindt, CHE 2.5kg Chilled - CHOCL040
Bright Chocolate, VIC Ctn 15 x 45g Chilled - CHOCBR020
Trinidad 68% - Bar
Dominican Republic 70% - Bar
Madagascar 72% - Bar
Ecuador 72% - Bar
Bright Chocolate, VIC Ctn 15 x 45g Chilled - CHOCBR060
Bright Chocolate, VIC Ctn 15 x 45g | 1kg Chilled - CHOCBR030 | CHOCBF220
Bright Chocolate, VIC Ctn 15 x 45g | 1kg Chilled - CHOCBR050 | CHOCBF200
Bright Chocolate, VIC Ctn 15 x 45g | 1kg Chilled - CHOCBR010 | CHOCBF210
Tanzanian 80% - Bar
Cocoa Powder - Italian
Bright Chocolate, VIC Ctn 15 x 45g | 1kg Chilled - CHOCBR040 | CHOCBF250
Irca, ITA 1kg Chilled - COCOA040
Felchlin, CHE 1kg Chilled - COCOA030
Cocoa Butter Shredded
Felchlin, CHE 2.5kg Chilled - COCOA010
Chefâ€™s Choice C500g Dry - PULIM010
Mt Zero, VIC 330g Dry - FlourCP020
Mt Zero, VIC 1kg Dry - FlourCP010
Maison de Tunisie, TN 7 Pk (30cm x 20xm) Chilled - BPMT010
Chocolate Tart Shell
Sweet Tart Shell
Savoury Tart Shell
Cocktail Flower Sweet- 50mm
Baylies, SA Ctn 12 x 16pc Chilled - PCB010
Baylies, SA Ctn 12 x 16pc Chilled - PCB030
Baylies, SA Ctn 12 x 16pc Chilled - PCB020
Felchlin, CHE 135pc Dry - PC020-hd49
Cocktail Neutral Round - 38mm
Round Pastry Shell - Sweet 55x15mm
Round Pastry Shell - Flaky 55x15mm
Round Pastry Shell - Sweet 40x12mmD
Felchlin, CHE 378pc Dry - PC010-hd95
Pasteles Bakehouse, NSW 200pc Dry - PSRF020
Pasteles Bakehouse, NSW 200pc Dry - PSRS010
Round Pastry Shell - Flaky 40x12mmD
Pasteles Bakehouse, NSW 200pc Dry - PSRS030
Isomalt Irca, ITA 1kg Dry - PATI040
Pasteles Bakehouse, NSW 200pc Dry - PSRF040
Vanilla Beans 12-14cm (10pc)
HBC, PNG 10 pc Dry - VBS100
Heilala, NZ/TON 50ml Dry - HL025
Heilala, NZ/TON 65ml Dry - HL045
Naturals Vanilla Blend Extract with Ground Vanilla Bean Heilala, NZ/TON 320ml Dry - HVN011
Naturals Vanilla Paste with Ground Vanilla Bean
Naturals Vanilla Blend Extract
Heilala, NZ/TON 320ml Dry - HVN010
Heilala, NZ/TON 500ml Dry - HL030
Heilala, NZ/TON 750ml Dry - HL050
Southern Downs Honey
Colony, QLD 2kg Dry - HONEY999
Colony, QLD each Dry - HCF010Y
White Rocky Road
Dark Rocky Road
Milk Rocky Road
Slab Rocky Road Dark
Cocoa-Centric, QLD Ctn 8 x 138g Dry - RockyR030
Cocoa-Centric, QLD Ctn 8 x 138g Dry - RockyR010
Cocoa-Centric, QLD Ctn 8 x 138g Dry - RockyR020
Cocoa-Centric, QLD 3kg Dry - Rocky010-3KG
Slab Rocky Road Milk
Slab Rocky Road White
Cocoa-Centric, QLD 3kg Dry - Rocky020-3kg
Cocoa-Centric, QLD 3kg Dry - Rocky030-3KG
Pariya, IRAN 200g Dry - PAST021
Heilala, NZ/TON 300g Dry - HVN012
Organic Berry and Cacao Granola
Pariya, IRAN 200g Dry - PAST030
The Wild, VIC 5kg | Ctn 6 x 360g Dry - 1761 | 1762
Organic Lemon and Blueberry Bircher The Wild, VIC 5kg | Ctn 6 x 360g Dry - 1763 | 1768
Organic Lime and Coconut Muesli
Organic Orange and Cacao Crumble
Organic Vanilla and Chia Porridge
Hempnola Buckwheat and Date
The Wild, VIC 5kg | Ctn 6 x 360g Dry - 1764 | 1769
The Wild, VIC 5kg | Ctn 6 x 360g Dry - 1765 | 1770
The Wild, VIC 5kg | Ctn 6 x 360g Dry - 1762 | 1767
The Wild, VIC Ctn 6 x 400g Dry - 3220
Apple Cream Soda
Kali, VIC 1kg Dry - SomDC020
BNE Soda Co. Ctn 6 x 500ml Dry - BSC013
Cucumber Basil Tonic
Thyme Ginger Beer
BNE Soda Co. Ctn 6 x 500ml Dry - BSC014
BNE Soda Co. Ctn 6 x 500ml Dry - BSC010
BNE Soda Co. Ctn 6 x 500ml Dry - BSC012
Established in 1902, Yamaki Jozo is a family run business that places importance on preserving nature. More than 80% of soy sauce produced in Japan is made with imported defatted soybean grits, and of the 20% that uses whole soybeans, less than 2% uses Japanese soy beans. Yamaki is one of the very few soy sauce breweries that uses whole Japanese soy beans. They stick to natural and traditional methods for production, which means they brew their soy sauce according to the season instead of all year round. Yamaki Jozo Shoyu - (1L) Brewed from Japanese soy beans, wheat, Koji, sea salt and mountain spring water. Aged over two summers in large cedar barrels, this soy sauce is deep, rich, and complexly flavoured from the naturally occurring enzymes that live in the decades old cedar barrels. Commercially produced soy sauce is saltier and has a darker colour from oxidation. Best used for a finishing touch, this soy sauce will enhance the Umami in any dish. Yamaki Jozo Ponzu (Citrus Dashi Soy Sauce) -(360ml) With Yamaki’s organic soy sauce as the base, this irresistible sauce is natural Umami in a bottle. The organic rice vinegar and citrus juices (Yuzu, Sudachi, Yukou and Dai Dai), is balanced perfectly with the Dashi, soy sauce and Mirin. Use 1:1 with a bright olive oil for vinaigrette, dribble onto Sake-steamed fish dishes, or serve as a dipping sauce to seared steak. Yamaki Jozo Dashi Shoyu - (500ml) Packed full of Dashi components such as Katsuobushi, Konbu, and dried Shiitake, this sauce cannot be duplicated in a restaurant or home kitchen. Nappe egg dishes, dash into béchamel sauce, or spoon over homemade Tofu. An instant and natural Umami enhancer!
Yamaki Jozo Umeboshi Paste - (100g) Umeboshi is made by pickling sour plums in salt and red Shiso. It is traditionally eaten with rice, but this has been pureed and packaged for versatile use. Dab a little of this puckery paste into slightly salted cucumbers, radishes, or turnips along with a handful of shaved Katsuobushi for an instant pickle. Also good, used sparingly, as a flavouring agent for sauces and dressings, especially when combined with raw vegetables, or raw seafood such as shellfish or fish such as Kingfish and Flounder. Yamaki Jozo Shiso Powder - (40g) This bright dusting powder is made by marinating organic Shiso leaves in Ume (sour plum) “vinegar” (the brine from salting sour plums) for at least six months, then sun drying it. High quality Japanese sun-dried sea salt is added to it as well. This Shiso powder can be combined with rice vinegar or other acids to brighten to beautiful purple colour. It is a perfect complement to the Umeboshi Paste. Though traditionally served over rice, it can be used in a wide variety of applications, and works especially well with raw or pickled vegetables and seafood such as shellfish and white fleshed fish. Yamaki Jozo Hon Dashi Powder - (100g) You’ve probably seen Hon Dashi in a Japanese supermarket, but this is far superior to any instant Dashi product in the market. For those who don’t have the time or labour skillset to make Dashi, this is a life saver. Katsuobushi (smoked and dried Skipjack Tuna), Niboshi (dried sardines) and Konbu (dried kelp) are finely ground and seasoned with salt, so all you have to do is add it to hot water to make a flavourful Dashi. You can also use it as an Umami-rich alternative to salt, or as a secret ingredient in adding depth to your sauces and braises.
Organic Unpasteurized Barley Miso - $16.00 (500g) Unpasteurised Nama Miso means no heat treatment is given during manufacturing process, and since pasteurisation is designed to kill microbes, unpasteurised miso has the best probiotic activity. The Yamaki Jozo Organic Unpasteurised Brown Rice Miso is made with 100% Japan-grown, environment-consciously grown ingredients and local mountain spring water. Slowly aged following centuries-old traditional fermentation methods. Organic Unpasteurized Brown Rice Miso - $16.00 (500g) Unpasteurised Nama Miso means no heat treatment is given during manufacturing process, and since pasteurisation is designed to kill microbes, unpasteurised miso has the best probiotic activity. The Yamaki Jozo Organic Unpasteurised Brown Rice Miso is made with 100% Japan-grown, environment-consciously grown ingredients and local mountain spring water. Slowly aged following centuries-old traditional fermentation methods.
Ito Shoten Established in Aichi prefecture during the Edo Period (1603-1868), Ito Shoten started off as a Sake brewery. They eventually used their knowledge and techniques of making Sake to make Miso and soy sauce. The cedar barrels they use to make Miso and Tamari have been used for generations, and are rich with the precious bacteria that help the fermentation process. Tamari makes up less than 3% of soy sauce produced in Japan, and it is mostly produced in Aichi prefecture, where they also make soy bean Miso (Hatcho Miso). The ninth generation owner continues to honour his ancestors by using traditional techniques even though the production process is more time consuming. Ganko Tamari - (720ml) One thing to note is that not all Tamari soy sauce is gluten free because some producers use Koji-inoculated wheat in the production process. But Ganko Tamari is 100% gluten free. A top-of-the-line Tamari made from Japanese-sourced soybeans, Koji, and sea salt which is aged slowly and naturally for over three years in cedar barrels that are over 200 years old. Readily available, mass produced Tamari actually has sweeteners and colouring added to mimic real Tamari. This Tamari from Ito Shoten is the real stuff, and is very limited in supply. They can only obtain a fourth of the soy bean weight in liquid. Tamari has less sodium and more protein than regular soy sauce, and because it is made with 100% soy beans (with no wheat), it has more Umami and depth. Dense, rich, and intense, this is not exactly a substitute for soy sauce, so use sparingly. Particularly good with raw fish, and adds a beautiful reddish hue when used in hot applications.
Sanshu Mikawa Mirin Jozo The first generation owner established the brewery in 1910 to produce Mirin and Shochu. Located in Aichi prefecture, Mikawa Jozo today specializes in Mirin and Umeshu (plum liqueur). Their Mirin is made traditionally with just glutinous rice, Koji, and Shochu (made with the rice mash left from making Mirin), and fermented for two years until the alcohol level is around 14%. Even in Japan, most of the Mirin available in the market is Mirin-fu Chomiryou, which is a low alcohol blend of added sugar (such as corn syrup), rice and Koji. Hon-Mirin refers to real Mirin, but even most of the Hon-Mirin available these days are made using modern techniques, with white liquor, some sort of sweetener, and is only fermented for 40-60 days. Mikawa Mirin- 700ml If you do a taste comparison with the average Mirin available in the market, the difference is astounding. This is a Mirin that you can drink like Sake- it is viscous, and has a natural sweetness and hints of caramel. Mirin is traditionally used in Japanese cuisine to remove unwanted odours, enhance Umami (as the alcohol evaporates) and to add the kind of glaze that sugar cannot. It is most famously used to make the Teriyaki glaze, and it can be used in all other types of glazes for meat or vegetables. Because the sweetness comes from the conversion of starch into sugars by the Koji, it is very subtle, and has a clean finish. Mirin can easily substitute cooking wine and a sweetener, and the quality of Mikawa Mirin will elevate any dish.
Kushino Nouen Located in Oita prefecture of Kyushu, Kushino Plantation grows their Yuzu without the use of pesticides or chemical fertilizers. Yuzu is a particularly difficult citrus to grow, and it takes years before a tree can produce edible fruit. Kushino Green Yuzu Kosho - (50g) Kushino salts the green Yuzu peels and green chilies separately and let them ferment for at least one year. Before packaging, the Yuzu peel and chilies are ground using white marble, to prevent too much heat from affecting the aromas. The small jars are deceptive. All you need is love a tiny dab of this explosive paste that Nancy Hachisu has dubbed, “the next Sriracha.” Adds a bright citrusy-salty note to mild soups or sauces, and fantastic stirred into mayonnaise or olive oil vinaigrettes. Yuzu Kosho works particularly well with grilled meats and raw seafood such as scallops and white flesh fish. Kushino Red Yuzu Kosho - (50g) Made the in the same process as green Yuzu Kosho, but with late-season red chillies, and Japanese sea salt. The red Yuzu Kosho has a slightly rounder profile than the green, and has more heat. The difference is very much like comparing green chillies to red chillies- the green has more fresh and vegetal notes, while the red has a bit of sweetness and depth. Red Yuzu Kosho can be used in the same way as Green Yuzu Kosho, but may be preferred for the beautiful red colour. Also works better with gamey meats such as lamb and duck, and fattier fish such as raw salmon.
Wadaman Located in Osaka, Wadaman has been dealing with sesame since 1883. While they grow a small portion of sesame themselves, they source the best quality sesame locally and from overseas, where they have close relationships with the farmers. Wadaman Roasted Gold Sesame - (120g) Wadaman has mastered the art of roasting sesame, and this superior roasted gold sesame seeds are not to be confused with other sesame seeds. With a fluffy yet crunchy texture, these fragrant sesame seeds will add a beautiful nuttiness to salads, salad dressings, noodle dishes and desserts. A traditional Japanese dish using sesame seeds is the Goma-ae, which can be made by grinding sesame seeds with soy sauce and sugar, and dressing vegetables such as spinach. Wadaman Black Sesame Paste - (400g) A beautifully rich, imminently spoonable paste that can be incorporated easily into any number of sauces or just dribbled onto food as is. Caveat: mix well. Wadaman Golden Sesame Oil - (180ml) Hands down the best sesame oil produced in Japan. The process Wadaman uses for cleaning, roasting, and finally separating out the best seeds is mind boggling. Once you compare this sesame oil to the one you’ve been using, you will taste the difference immediately. Use it as a finishing oil over vegetables or seafood, or use it as a fat substitute in baking. A little goes a long way, though you might be tempted to use more.
Ohyama Foods Ohyama Foods has been fermenting vinegar since 1930. Located in the town of Aya in Miyazaki prefecture, they have access to the clean waters from a laurel forest, which is a key ingredient in the production of their vinegars. They pride themselves on using local and organic ingredients, and using traditional methods for their production process. Ohyama Junmai Su (Rice Vinegar) - (900ml) This pure rice vinegar is made with locally sourced organic rice, white Koji and water. Commercially made rice vinegar contains very little rice and is made mostly from ethyl alcohol. Nothing like any commercial vinegar readily available abroad, this bright, aromatic vinegar fermented from in-house brewed Sake doesn’t have the harshness of ethyl alcohol. Ohyama Junmai Su is elegant, and has a beautiful balance of acidity and sweetness, which will be best in cold applications such as dressings and sauces. You can replace white wine vinegar or apple cider vinegar, which are more fruity and sometimes too overpowering for delicate dishes. Curing fish such as Mackerel with this high quality vinegar will make an obvious difference. Ohyama Genmai Su (Brown Rice Vinegar) - (500ml) A companion to the Junmai Su (fermented from white rice brewed sake), this full-flavored vinegar has gentle caramel overtones. The steamed organic brown rice, black Koji, and water from the laurel forest, is left to ferment in earthernware pots along the hillsides of sunny Miyazaki prefecture where the early morning ocean breezes and fog help cool the pots (and slow fermentation) before the intense heat of the day kicks in the fermentation action of the vinegar mash. Each pot holds 300-500 liters, and each of the 300 pots has been dug into the ground a third of the way. In Japan, brown rice vinegar is sometimes consumed as a health beverage, believed to aid weight loss. This vinegar can be used to pickle vegetables such as garlic, and it is often added to chicken and pork dishes to enhance depth and Umami.
Sakai Shouten Sakai Shouten has been making Hongarebushi in Kagoshima prefecture of Kyushu since 1950. Katsuobushi is the base of Japanese cuisine, and it is combined with Konbu to make the Umami rich Dashi. There are two types of Katsuobushi- Arabushi is made by boiling, smoking and drying the Skipjack Tuna, and Honkarebushi adds the step of cultivating mould and drying in the sun. 80% of shaved Katsuobushi available in Japan is Arabushi, but Sakai Shouten only produces Honkarebushi, which is the more superior type because of the enhanced Umami. Whole Honkarebushi - (300g) Hand-cut, simmered and smoked Skipjack Tuna fillets that have been fermented, moulded and sun dried on a rotating schedule over the course of 6 months. Paired with Konbu, makes a subtle yet Umami rich Dashi. Also brilliant as a generous garnish over boiled vegetables or tossed with Japanese-style pickles. Serve the shaved Katsuobushi table side from the shaver for an added effect! *The shaver is sold separately Honkarebushi Flakes - (80g) Shaved from the whole fermented Katsuobushi (Honkarebushi). Much more aromatic and full of flavour compared to the majority of shaved Katsuobushi available in the market, which are only smoked. This is more convenient as the shaving has been done for you.
L A U N C H O F A R T I S A N J A PA N W I T H N A N C Y H A C H I S U + M A M I K I TA N I Author of â€œPreserving the Japanese Wayâ€? Nancy Singleton Hachisu played a crucial role in developing our new Artisan Japanese range. Nancy, along with Yamaki Jozo representative Mami Kitani, joined us in Australia to help launch the range. We hosted industry events at Cornersmith Annandale (pictured here) and Fino Foods HQ in Brisbane and were very proud to see this project (and total labour of love) finally come to fruition.
L A U N C H O F A R T I S A N J A PA N W I T H N A N C Y H A C H I S U + M A M I K I TA N I During her time in Australia Nancy also hosted collaborative dinners with three incredible restaurants, inspired by the ideas and recipes from her book “Preserving the Japanese Way”. Thank you to Matt Lindsay from Ester (Sydney, NSW), Zeb Gilbert from Wasabi Restaurant (Noosa, QLD) and Ben Wiliamson from Gerard’s Bistro (Brisbane, QLD) for producing such exciting and creative menus and for treating the ingredients from our new range with the care and respect they deserve.
FINO FOODS Q U EEN SL A N D | N EW SO UTH WALE S | AUSTR ALI AN C API TAL TE RRI TORY