Page 1

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

Name:​ ​___________________

Delivery Day:​ ​___________________

Mobile:​ ​____________________

Truck:​ ​____________________

Email:​ ​____________________________

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: orders@finofoods.com.au 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: syd.orders@finofoods.com.au AUSTRALIAN CAPITAL TERRITORY P: 1300 890 049 W www.finofoods.com.au select ACT Wholesale Ordering

E: act.orders@finofoods.com.au


ORDERS, TERMS & CONDITIONS ORDERING Most clients find the best way to order from Fino is via the web. It’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 customer’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

HARRIS SMOKEHOUSE

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

MR CANNUBI

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.

SAFINTER

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.


CONTENTS DAIRY

14

Butter Cream

B R O T H & G R AV Y

32

SEAFOOD

35

Seafood Concervas

Yoghurt

Anchovies

ICECREAM

15

Harris Smokehouse Seaweed

Gundowring

Yarra Valley Caviar

CHEESE

16

Preserved Seafood

Fresh Curd Fetta (Brined/Marinated)

OLIVES

Halloumi

37

Mount Zero Olives

Ricotta

Fino Selection

Stretched Curd Surface Ripened: White Mould

PICKLED & BRINED

Surface Ripened: Washed Rind

39

Westmont Pickles

Blue: Natural Rind

Pickles

Blue: Rindless

Capers

Semi-Hard: Cheddars & Other English Styles

Artichokes

Semi-Hard: Naturally Rinded

Australian Semi Dried Tomatoes

Semi-Hard: Others Semi-Hard: Smooth Washed

FERMENTED

Hard Cooked: Smooth

40

Gutsy Ferments

Hard Cooked: Granular

Tempeh

American Style Vegan Cheese

SERVING ADDITIONS

Rossini Caviar

OLIVE OIL 28

40

Australian Extra Virgin Olive Oil Mount Zero Extra Virgin Olive Oil

Crispbread, Crackers & Biscuits Cheese Accompaniments

O I LS

Dried Fruits

41

Truffle oil

S M A L LG O O D S Bacon Chorizo Sausages Salami Salumi Cold Cuts

29

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

41


CONDIMENTS

43

RICE

52

PAS TA S A U C E S

53

T O R T I L L AS

53

Cuttaway Creek Jams

FUNGHI

53

Syrups

Funghi

Hot Sauces Curry Paste Horseradish and Mustards Aioli Eighteen Thousand Islands

Truffle Paste

S A LT, P E P P E R & S P I C E S

45

Olsson’s Salt

COUVERTURE

Mount Zero Pink Lake Salt

Lindt Chocolate

Pyramid Salt

IRCA Italian Couverture Chocolate

Pepper

Bright Chocolate

Spices

Cocoa

FREEZE DRIED

47

BAKING

Fruits

Flour

Vegetables

Pastry

Vinegars, Herbs & Flavours

Pastry Cases

54

55

Pastry Products

A U S T R L I A N N AT I V E S

48

Vanilla

P U LS E S , G R A I N S & S E E D S

50

HONEY

56

Beluga Lentils

SWEETS

56

Chickpeas

CocoaCentric Rocky Road

Farro

Pashmak

Couscous

Lentils du Puy Red Lentils

MUESLI

Quinoa

The Wild

56

Freekeh Barley

BEVER AGES

Haricot Beans

Drink Chocolate

Faba

BNE Soda Co.

57

Millet Sorghum

A R T I S A N J A PA N E S E R A N G E

Rye

Yamaki Jozo

Groats

Ito Shoten

Falafel Mix

Sanshu Milkawa Mirin Jozo

Mixed

Kushino Nouen

Polenta

Wadaman

Chia

Ohyama Foods

Chestnuts

Sakai Shouten

58


Butter Milk

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

Ghee

Ghee

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

Double Cream

Double Cream

Clotted Cream

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

Clotted Cream

Creme Fraiche

Creme Fraiche

Creme Fraiche

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

Creme Fraiche

Mascarpone

Mascarpone

Pepe Saya, NSW 1L Chilled - CRPS010

Pepe Saya, NSW 200g Chilled - CRPS007N

Pepe Saya, NSW 1L Chilled - CRPS005

14


Greek Style Yoghurt

French Vanilla

Chocolate

Olympus, QLD 5kg Chilled - YOG010

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN010

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN020

Raspberry

Lemon Curd

Toasted Honey & Walnut

Coconut

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

Ginger

Licorice

Salted Butter Caramel

French Vanilla

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

Chocolate

Raspberry

Lemon Curd

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

Coconut

Ginger

Licorice

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

15

Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen

5L 5L 5L 5L 5L 5L 5L 5L 5L


Chevre

Swag Goats Milk Ashed Chevre

Saltbush

Woodside Cheese Wrights, SA 150g Chilled - CHWS400

Woodside Cheese Wrights, SA 150g Chilled - CHWSC110

Woodside Cheese Wrights, SA 150g Chilled - CHWSC080

Lemon Myrtle

Tasmanian Chevre

Chevre

Smoked Chevre

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

Goat Curd

Goat Curd

Goat Curd

Buffalo Curd

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

Danish 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

16

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

Halloumi

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

Buffalo Mozzarella

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

Handcrafted Burrata

Stracciatella

Ciliegine

Bocconcini

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

Pizzarella

Pizzarella

Pizzarella

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

17


Scamorza Affumicata

Scamorza Affumicata

Scamorza Affumicata

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

Perline Bocconcini

Cherry Bocconcini (Ciliegine)

Bocconcini

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

Treccine

Smoked Buffalo Mozzarella

Buffalo Mozzarella

Burrata

Vannella, NSW 1kg Chilled - CHFC999

Vannella, NSW 1kg Chilled - CHFB999

Vannella, NSW 1kg Chilled - CHFB010

Vannella, NSW 10p Chilled - CHFC030

Stracciatella

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

Australian Brie

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

Brie Fermier

King River Gold - Taleggio Style

Fromi, FRA 500g Chilled - CHWMI060

Ferme de Jouvence, FRA Approx. 1kg Chilled - CHWMI040

Milawa, VIC Appox. 800g Chilled - CHWR010

18


King River Gold

Taleggio DOP

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

Milawa Blue

Milawa Blue

Milawa White

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

Stilton

Charlton’s Choice, VIC Approx 1.5kg | 3kg Wheel Chilled - CHBL047 | CHWW520

Colston Bassett, UK Approx. 1.5kg | 8kg Wheel Chilled - CHBL049 | CHWW090

Shropshire Blue

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

19


Mature Cheddar 12 - 18mth

Red Leicester

Wensleydale

Cheshire

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

Dargo Walnut

Peppercorn Cheddar

Aged Cloth Cheddar 15-24mth

Red Leicester

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

Wensleydale

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

20


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

Asiago DOP

Pecorino Romano - Sheep’s Milk

Section28 Fontina

Fontina

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

Mimolette 6mth

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

Livradois Raclette

Mont Rouge

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

Il Lupo

Mont Priscilla

Monforte

Gouda 12mth

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

21

Oveja al Romero - Sheep’s Milk w. Rosemary El Colmado, SPA Approx. 1.5kg | 3kg Wheel Chilled - ECC050 | CHWW560


Gouda 36mth

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

22

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.

FRESH CURD

exceptional quality sourced from small, local dairies.

SALTBUSH

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

23


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.

BURR ATA

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.

BOCCONCINI

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”

BRIE FERMIER

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)

JESTER

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

BUFFALO TALEGGIO

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

24


BLUE: N ATUR AL RIND

SEMI-HARD: CHEDDARS & OTHER ENGLISH ST YLES

MIL AWA BLUE

MATURE CHEDDAR

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

RED LEICESTER

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.

WENSLEYDALE

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.

CHESHIRE

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

DARGO WALNUT

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

BLUE: RINDLESS

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.

25


SEMI- HARD: N ATUR ALLY RINDED

During maturation the cheese is hand rubbed with oil.

TOMME

ASIAGO DOP

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.

SAN SIMON

MONTBOISSIÉ

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.

VIEJO MAESTRO

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

IL LUPO

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.

IBORES PAPRIKA

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

MAHON CURED

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.

26


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.

MONFORTE

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

GOUDA 1YR

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.

PARMIGIANO REGGIANO

GOUDA 3YR

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

27


Lavosh

Falwasser Crispbread

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

Baby Cornichons

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

Baby Cornichons

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 Pear

Dried Red & Green Apple

Seedless Muscatels

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

28


Dried Pear

Dried Red & Green Apple

Seedless Muscatels

Muscatel Cluster

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

Cotechino

Impasto Mince

Morcilla

De Palma Salumi, NSW Approx. 200g Chilled - DEP020

De Palma Salumi, NSW Approx. 1kg Frozen - SAUSAGE034

Quattro Stelle, NSW Approx. 2kg Frozen - SAUSAGE040

Cacciatorini

Cacciatorini Piccante

Salame Classico

Salumi Australia, NSW Approx. 1kg Chilled - SAUST020

Salumi Australia, NSW Approx. 1kg Chilled SAUST030

Salumi Australia, NSW Approx. 1kg Chilled - SAUST040

29


Salame Classico Piccante

Salame Inferno

Sopressa Milano

Salame Finocchiona

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

Calabrese Salami

Finocchiona Salami

Tartufo Salami

Vicentina Sopressa

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

Cinghiale Bocconcini

Nduja Tradizionale - soft

Sobrassada

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

Fuet Anis

Salsichon

Salame Norcia

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

Guanciale

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

30


Wagyu Bresaola - 7 Score

Lardo De Palma

Lardo Colonato

Capocollo

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

Lonza

Bresaola

Wagyu Bresaola

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

Shaved Ham

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

Wagyu Pastrami

Mortadella

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

31

Villani, ITA Approx. 7.5kg Chilled - PROS060


Prosciutto di San Danieli - 18mths

Prosciutto di Parma - 24mths

Cullatta - Villani

Culatello

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

Ballpark Franks

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

32

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.

SAL AMI

GUANCIALE

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.

CAL ABRESE

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

PROSCIUTO

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.

BRESAOL A

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.

33


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 won’t drop a lot of water.

SMOKED FREE RANGE TURKEY Quattro Stelle’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.

34


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

Sardines

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

Olasagasti Tuna

Cuca, SPA 120g Dry - MVSP060

Cuca, SPA 120g Dry - MVSP070

Cuca, SPA 125g Dry - MVSP090

Olasagasti, SPA 1.8kg Dry - TUNA030

Garfish ‘Relanzon’

Baby Sardine ‘ Sardinillas’

Mackerel ‘Cabillita’

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

35


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

36


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

Mekabu Dried

Wakame

Salmon Caviar

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

Oscietra Caviar

Baerii 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

Squid Ink

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

Arbequina Olive

Ligurian 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

37


Manzanilla Olives

Organic Kalamata Olives

Blonde Kalamata Olives

Mixed 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

Wild Australian

Arbequina Olives

Ligurian 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

Manzanilla Olives

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

Mixed Olives

Australian Wild Olives

Organic Kalamata Olives

Mixed 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

Gordal Olives

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

38


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

Dill Pickles

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

Dill Pickles

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

Piquillo Peppers

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

39


Artichoke Hearts

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

Classic Kraut

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

40


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

Raspberry 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

41

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

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

Balsamic Glaze

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

42

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

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

Vincotto

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

Harrissa Paste

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

43


Habanero Sauce

Jalapenos Sauce

Malagueta Sauce

Chipotle Sauce

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

Original Horseradish

Seeded Mustard

Hot English Mustard

Dijon 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

Original Horseradish

Seeded Mustard

Hot English Mustard

Dijon 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

Vegan Aioli

Satay Sauce

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

Kecap Manis

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

44


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

Pomegranate Syrup

Rose Water

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

45


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

Table Salt

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

Rock Salt

Macrobiotic Raw Sea Salt

Macrobiotic Fine Sea Salt

Fleur de Sel’ 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

46


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

Spanish Saffron

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

Spanish Saffron

Sumac

Zahtah

Egyptian Dukkah

Safinter, SPA 10g Dry - SSEC020

Kumari, TRK 250g Dry - SPIC090

Kumari, TRK 250g Dry - SB030

Mount Zero, VIC 100g Dry - SB010

Egyptian Dukkah

Plums Sliced

Mandarin Segments

Mount Zero, VIC 1kg Dry - SB020

Fresh As, NZ 150g Dry - FD120

Forager Food Co, TAS 100g Dry - FFC017

Lemon Slice

Blood Orange Slices

Licorice Chunks

Apple Wedges

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

47


Strawberry Sliced

Rhubarb Batons

Pineapple Chunks

Blueberry Slices

Fresh As, NZ 100g Dry - FD150

Fresh As, NZ 100g Dry - FD200

Fresh As, NZ 200g Dry - FD110

Fresh As, NZ 200g Dry - FD030

Whole Blueberries

Pear Pieces

Black Cherries Whole

Sour Cherries

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

Blackberry Whole

Mango Sliced

Lychee Whole

Raspberry Whole

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

Coconut Crumbs

Meyer Lemon Juice Flakes

Pomegranate Molasses Chunks

Strawberry Powder

Fresh As, NZ 70g Dry - FD045

Fresh As, NZ 60g Dry - FDL033

Fresh As, NZ 100g Dry - FDL050

Fresh As, NZ 150g Dry - FD160

Mango Powdered

Blood Orange Powdered

Blackberry Powder

Raspberry Powder

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

Capers

Green Pea Powder

Carrot Powder

Fresh As, NZ 50g Dry - FD222

Fresh As, NZ 200g Dry - FDV020

Fresh As, NZ 150g Dry - FDV060

48


Beetroot Chip

Beetroot Powder

Sweetcorn Powder

Pumpkin Powder

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

Coriander Powder

KafďŹ r Lime Leaf Powder

Tarragon 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

Mint Powdered

Thyme Powder

Dill Powder

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

49


Ground Lemon Myrtle

Ground Roasted Wattleseed

Cinnamon Myrtle

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

Strawberry Gum

Aniseed Myrtle

The Australian Superfood Co., NSW 80g Dry - ASF016

The Australian Superfood Co., NSW 80g Dry - ASF014

The Australian Superfood Co., NSW 80g Dry - ASF013

Tasmanian Walnuts

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

Beluga Lentils

Beluga Lentils

Chef’s Choice, ISR 500g Dry - MIDD017-ISRAELI

Mt Zero, VIC 500g Dry - PUL002-500g

Mt Zero, VIC 2kg Dry - PUL005-2kg

Chick Peas

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

Cracked Farro

Pearled Farro

Biodynamic Farro

Mt Zero, VIC 500g Dry - PUL047C

Mt Zero, VIC 500g Dry - PUL045

Mt Zero, VIC 2kg Dry - PUL048

50


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

Organic Quinoa

Mt Zero, VIC 500g Dry - PUL070-500g

Mt Zero, VIC 2kg Dry - PUL080-2kg

Mt Zero, VIC 500g Dry - PUL100

Organic Quinoa

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

Wholegrain Freekeh

Wholegrain Freekeh

Mt Zero, VIC 500g Dry - PUL041

Mt Zero, VIC 2kg Dry - PUL042-2kg

Biodynamic Pearl Barley

Biodynamic Pearl Barley

Haricot Beans

Mt Zero, VIC 500g Dry - PUL001

Mt Zero, VIC 2kg Dry - PUL002

Mt Zero, VIC 500g Dry -

Haricot Beans

Faba Beans

Mt Zero, VIC 2kg Dry -

Mt Zero, VIC 2kg Dry - PULFAB

51


French Hulled Millet - Australian Grown

Red Sorghum Mt Zero, VIC 2kg Dry - PULSOR

Mt Zero, VIC 2kg Dry - PULMIL

Biodynamic WG Rye

Biodynamic Groats

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

White Polenta

Riseria Molinaro, ITA 750g Dry - POLENTA010

Riseria Molinaro, ITA 750g Dry - POLENTA020

Chia Seed

Peeled Australian Chestnuts

Chefs Choice 500g Dry - PULIM020

Cheznuts, VIC 1Kg Dry - CN010

Arborio Rice

Carnaroli Rice

Vialone Nano

Riseria Molinaro, ITA 1kg Dry - RR010

Riseria Molinaro, ITA 1kg Dry - RR020

Riseria Molinaro, ITA 1kg Dry - RR030

52


Rice Corallo (Red)

Rice Ebano (Black)

Arroz La Cuna Paella Rice

Wild 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

Arrabbiata Sauce

Tomato & Fresh Basil Sauce

Napoletana

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

Pizza Sauce

Premium Passata

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

Porcini Mushroom

La Tortilleria, VIC Ctn 8 x 200g Dry - TOR071

Plantin, FRA 500g Dry - FUNG010

Plantin, FRA 500g Dry - FUNG005

53


Morels

Black Truffle Paste

Truffle Salsa

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%

Ecuador 70%

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

Cocoa Nibs

Bright Chocolate, VIC Ctn 15 x 45g | 1kg Chilled - CHOCBR040 | CHOCBF250

Irca, ITA 1kg Chilled - COCOA040

Felchlin, CHE 1kg Chilled - COCOA030

54


Cocoa Butter Shredded

Buckwheat Flour

Chickpea Flour

Felchlin, CHE 2.5kg Chilled - COCOA010

Chef’s Choice C500g Dry - PULIM010

Mt Zero, VIC 330g Dry - FlourCP020

Chickpea Flour

Brick Pastry

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)

Vanilla Extract

Vanilla Paste

HBC, PNG 10 pc Dry - VBS100

Heilala, NZ/TON 50ml Dry - HL025

Heilala, NZ/TON 65ml Dry - HL045

55

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

Vanilla Extract

Vanilla Paste

Heilala, NZ/TON 320ml Dry - HVN010

Heilala, NZ/TON 500ml Dry - HL030

Heilala, NZ/TON 750ml Dry - HL050

Southern Downs Honey

Honeycomb Frame

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

Pashmak Vanilla

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

Pashmak Pistachio

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

56


Drinking Chocolate

Apple Cream Soda

Kali, VIC 1kg Dry - SomDC020

BNE Soda Co. Ctn 6 x 500ml Dry - BSC013

Cucumber Basil Tonic

Thyme Ginger Beer

Myrtle Lemonade

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

57


58


Yamaki Jozo    

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!             

59


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.                       

60


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.    

     

61


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.            

62


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.          

63


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.     

64


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. 

66


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 “Preserving the Japanese Way� 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

Fino Catalogue 2018 Vol. 1  
Fino Catalogue 2018 Vol. 1  
Advertisement