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T H E P R O D U C T C ATA LO G U E 2017 | ONE | SYD


“ W E ’ R E N O T A B O U T T H E FA N C Y A N D E XC LU S I V E . 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, D E M O C R AT I S I N G Q U A L I T Y P R O D U C E A N D M A K I N G I T AVA I L A B L E A N D A F F O R D A B L E T O A L L . ” In 2002, our company director Michael Dalton had the ambitious goal of creating a business that specialised in the wholesale distribution of beautiful food products that weren’t just of unsurpassed tastes, but boasted tales of origin and the efforts of those who tirelessly produced them. Our team strive to strengthen relations with our long standing producers, and seek out those who remain under the radar creating food products that are as unique as they are delicious, and warrant a large and enthusiastic audience. We are firm believers that good food tells a story - the opposite doesn’t. Fino is not just a company driven to source, support and distribute specialty food. It is very much a community.


#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:​ ​​syd.orders.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:​ ​_________________


ORDERS, TERMS & CONDITIONS ORDERING We offer frequent delivery services to all Sydney metropolitan areas and by prior arrangement with areas further afield. Please contact our office or speak with your Client Representative to confirm your delivery days and order cut off times. The best way to order from Fino is via the web. It’s quick and easy to use, there are details tasting notes on all our products as well as great weekly specials. If you do not currently have an online account with us please contact the office and we arrange one to be opened. We also accept orders by phone or email. W www.finofoods.com.au T 1300 890 049 (after hours by recorded message) E syd.orders@finofoods.com.au After hours emergency: ph 1300 890 049

DELIVERY TIMES Our delivery times are as per our delivery schedule and are worked out on a day to day basis. 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.

PROOF OF DELIVERY If you require a proof of delivery an administration fee of $10 may be charged per request.

SPECIAL ORDERS For products made to order or harvested to order, your initial order is binding. If your needs change we will endeavour to accommodate them, 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. THE # SYMBOL Indicates product is sold by weight.

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 the invoice. 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.

PRODUC T PRICE All product prices are correct at the time of print but are subject to change. Please call the office or log into our online portfolio for any price or product inquiries.

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.

COLLEC TION TERMS If we provide credit, our terms are strictly applicable. If you are experiencing financial difficulties please make contact with our accounts team to discuss.

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 committment to quality is evident in the string of accolades that their cheeses have been awarded in recent years.

B AY O F F I R E S In 2009, Ian, with his wife family moved to St Helens on the East Coast of Tasmania and have established themselves as the Bay of Fires Cheesemakers. Ian Fowler is a 13th generation cheese maker. The Fowlers are England’s oldest cheese making family, going back nearly 400 years, with Ian carrying on the tradition on the beautiful East Coast of Tasmania! Ian was brought up on the family farm, England’s oldest purpose built cheese factory still being used today, learning his skills from his Father and Grandfather. The knowledge and techniques for handcrafting farmhouse cheeses have been passed down from generation 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 six 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 At Bright Chocolate they make single origin chocolate using premium fine flavoured cacao from aroud the world.

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.

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.

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 Companhia Das Ervas is located in brazil with a little bit more than 10,000 inhabitants, the climatic region of Morungaba, where the truly Brazilian Companhia das Ervas created its roots. All their product are produced with locally grown ingredients. In addition to these ingredients, which are the life and soul of any culinary tradition, Companhia das Ervas is very proud to offer sauces, peppers, exotics jellies and refined appetizers.

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.

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.

D E PA L M A Located in Padstow New South Wales De palma is a family owned smallgoods producer. From italian heritage, Antonio and Robert have been producing the best quality salumi in Australia for over 35 years as a result of their passion, dedication and secret family techniques that have been handed down over generations.


EIGHTEEN THOUSAND ISL ANDS

H E I D I FA R M

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.

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.

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 executive chef of Urbane (3 Hats) and the Euro (1 Hat) and has been widely recognised for his excellence. Alejandro wanted to bring to the consumers the most ethically sourced and delicious plant based products.

F L I N D E R S E S TAT E Hidden away along the Shoalhaven coastline is Flinders Estate. Established in 1977, the company is well known for their delicious, award-winning Australian cheeses.

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.

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.

HARRIS SMOKEHOUSE 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.

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.

H O F FA ’ S N U T S Hoffa’s is a boutique food business founded by Paul and Natalie Hoffmann in 2015. It was inspired by a passion to bring a healthy snack alternative to the market that was completely free from preservatives, additives and artificial colours and flavourings.

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.

KITCHEN BY MIKE Mike McEnearney is executive chef and owner of Kitchen by Mike in Sydney, and No.1 Bent St in Sydney’s CBD. With foundations and expertise from years in fine dining in both Australia and the UK, including Rockpool, Mike launched his first restaurant, ‘Kitchen by Mike’ in Sydney’s Rosebery (2012-2015). Mike’s passion for premium produce naturally led him to create the first range of Kitchen by Mike products shortly after opening in Rosebery. Each product in the range has few ingredients and are made in small batches when in season. Mike’s food range mirrors his ethos and approach to everything he does; approachable, honest and generous.

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 A TORTILLERIA La Tortilleria has come a long way since 2013 when the aroma of freshly pressed tortillas first filled the air of a quiet back street in Kensington. Creator, Gerardo, a proud Mexican who had settled in Australia, met Diana, a passionate traveller with a love of Mexican food and culture.While Australians were beginning to enjoy real Mexican food, Gerardo and Diana felt something was still missing; truly authentic corn tortillas. After sourcing a stone mill and tortilla ovens from Mexico and finding Aussie farmers to grow their corn, they started baking. Soon fresh, healthy, traditionally made corn tortillas were coming out of the oven. Australians were long overdue for a taste of authentic Mexican food, and since that day food lovers have never looked back.

L A LIDIA La Lidia is a family company that has been producing paprika for over 100 years. La Lidia’s sun dried paprika is regarded internationally, with each tin carrying the “D.O Pimentón de Murcia” sticker that confirms provenance and quality.

LIRAH VINEGAR Lirah Vinegar is a family owned and operated business located just a few hours away in Stanthorpe, Queensland. The Henderson family employ ultra-modern, yet highly traditional vinegar making methods to deliver premium vinegar.

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.

MERU MISO Meru Miso is the only Australian made range of miso comprised of all Australian ingredients. Meru Miso is made in Launceston, Tasmania from high quality local ingredients, such as chickpeas and hand-harvested salt from Mt Zero in Victoria. Many imported misos are over-processed, poor in nutrients or have had additives like Ethyl Alcohol injected as a preservative. Meru Miso is just rice, chickpeas or soybeans, koji culture and that’s it.

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 feremented naturally in a salt brine solution - no caustic acid to be seen here.

MY BERRIES My Berries was created by Stuart and Allison McGruddy in January 2013 from their family raspberry farm in the Moreton Bay region, Queensland. The duo started out by bringing the highestquality, fresh raspberries to local farmers markets. They have now established a processing facility to preserve the best of the season’s berries - making them readily available all year round.

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.

O H YA M A F O O D S 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.

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.

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.

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.

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.

particularly evident with the Burrata and Burratina cheeses - each one having been lovingly hand crafted by Vito himself.

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.

W H I T E ST O N E C H E E S E Whitestone is undoubtedly one of New Zealand’s leading cheese companies, having one a swag of awards on an international scale, including a Silver Medal at the 2016 World Championship Cheese Contest. The Berry’s are a fourth generation Otago farming family and credit their region’s stunning climate for the quality of their milk and, consequently, the incredible quality of their cheese.

THE WILD ™ 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 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.

S A LU M I A U S T R A L I A

YA R R A VA L L E Y C AV I A R

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.

Yarra Valley Caviar offers premium quality fish roe of a superior flavour and texture due to the entirely natural rearing and harvesting methods used. The brook trout and salmon are allowed to swim freely in ponds fed by waterfalls, thereby producing bright, plump

UNDIVIDED CO.

and flawless caviar - bursting with flavour.

Undivided Co. are set to take 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 Macky, produce the range in their purpose built kitchen located in Lane Cove West, Sydney.

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


CONTENTS D A I R Y 14

BONE BROTH

32

Butter Cream

SEAFOOD 35

Yoghurt

Seafood Concervas Anchovies

ICE CREAM

14

Harris Smokehouse Kai Ho Seaweed

C H E E S E 16

Yarra Valley Caviar

Fresh Curd

Preserved Seafood

Fetta (Brined/Marinated) Halloumi

OLIVES 36

Ricotta

Mount Zero Olives

Stretched Curd

Fino Selection

Surface Ripened: White Mould Surface Ripened: Washed Rind

PICKLED & BRINED

Blue: Natural Rind

Westmont Pickles

Blue: Rindless

Pickles

Semi-Hard: Cheddars & Other English Styles

Capers

Semi-Hard: Naturally Rinded

Australian Semi Dried Tomatoes

Semi-Hard: Others

Artichokes

38

Semi-Hard: Smooth Washed Hard Cooked: Smooth

FERMENTED

Hard Cooked: Granular

Gutsy Ferments

American Style

Meru Miso

39

Vegan Cheese

OLIVE OIL SERVING ADDITIONS

28

40

Australian Extra Virgin Olive Oil

Crispbread, Crackers & Biscuits Cheese Accompaniments

O I LS 41

Dried Fruits

Truffle Oils

S M A L LG O O D S 2 9 VINEGARS 42 Bacon

Red Wine Vinegar

Chorizo

White Wine Vinegar

Sausages

Fruit Vinegar

Salami

Balsamic Vinegar

Salumi

White Balsamic

Cold Cuts

Caramelised Balsamic and Balsamic Glazes

Jamon & Paleta

Sherry Vinegar

Prosciutto

Verjus

Sliced and Packed for Retail

Vincotto

American-Style Smallgoods

Cooking Wine


CONDIMENTS 43

Chestnuts

Kitchen By Mike

Chia

Hot Sauces

RICE 52

Horseradish and Mustards Eighteen Thousand Islands Cuttaway Creek Jams

PAS TA P R O D U C T S

Syrups

Lucia’s Pasta Sauce

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

46

52

T O R T I L L AS 5 3

Olsson’s Salt Mount Zero Pink Lake Salt

FUNGHI 53

Pyramid Salt

Funghi

Pepper

Truffle Paste

Spices

SNACKS 54 FREEZE DRIED

48

Hoffa’s Nuts

Fruits Vegetables

COUVERTURE 54

Vinegars, Herbs & Flavours

IRCA Italian Couverture Chocolate

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

50

Lindt Chocolate Bright Chocolate

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

50

Cocoa

Couscous Beluga Lentils

BAKING 55

Chickpeas

Flour

Falafel Mix

Pastry Cases

Farro

Vanilla

Lentils du Puy

Pastry Products

Red Lentils Quinoa

H O N E Y 5 6

Freekeh Barley Faba Millet Sorghum Rye Groats Mixed Polenta

A U ST R A L I A N B E R R I E S

56


S W E E T S 57 CocoaCentric Rocky Road Pashmak

M U E S L I 57 The Wild

B E V E R A G E S 57 Drinking Chocolate BNE Soda Co.

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

58


Butter Milk

Cultured Butter Round - Salted

Cultured Butter Round - Unsalted

Pepe Saya, NSW 1L Chilled - BUTTPS050

Pepe Saya, NSW Ctn 6 x 225g Chilled - BUTTPS030

Pepe Saya, NSW Ctn 6 x 225g Chilled - BUTTPS040

Cultured Butter 2kg

Cultured Butter Logs - Salted

Cultured Butter Portions - Salted

Ghee

Pepe Saya, NSW 2kg Chilled - BUTTPS045

Pepe Saya, NSW 2.5kg Chilled - BUTTPS020

Pepe Saya, NSW Ctn 100 x 15g Chilled - BUTTPS010

Pepe Saya, NSW 190g Chilled - BUTTPS080

Ghee

Creme Fraiche

Creme Fraiche

Pepe Saya, NSW 1kg Chilled - BUTTPS088

Pepe Saya, NSW 200g Chilled - CRPS020N

Pepe Saya, NSW 1L Chilled - CRPS010

Mascarpone

Mascarpone

Natural Unsweetened Yoghurt

Pepe Saya, NSW 200g Chilled - CRPS007N

Pepe Saya, NSW 1L Chilled - CRPS005

Olympus, QLD 1kg Chilled - YOGNU010

Greek Sytle Yoghurt

Greek Style Yoghurt

French Vanilla

Olympus, QLD 1kg Chilled - YOGU020

Olympus, QLD 5kg Chilled - YOG010

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN010

Chocolate

Raspberry

Lemon Curd

Toasted Honey & Walnut

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN020

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN030

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN040

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN050

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Coconut

Ginger

Licorice

Salted Butter Caramel

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN060

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN070

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN080

Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN0100

French Vanilla

Chocolate

Raspberry

Lemon Curd

Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR010

Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR020

Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR030

Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR040

Toasted Honey & Walnut

Coconut

Ginger

Licorice

Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR050

Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR060

Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR070

Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR080

Salted Butter Caramel Gundowring, VIC Ctn 6 x 500ml Frozen - GUNR0100

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Monet Goats Milk Chevre

Party Monet Goats Milk Chevre

Swag Goats Milk Ashed Chevre

Woodside Cheese Wrights, SA 120g Chilled - CHWSC120

Woodside Cheese Wrights, SA 380g Chilled - CHWSC130

Woodside Cheese Wrights, SA 150g Chilled - CHWSC110

Saltbush

Garlic and Pepper

Goat on a Hot Tin Roof

Lemon Myrtle

Woodside Cheese Wrights, SA 150g Chilled - CHWSC080

Woodside Cheese Wrights, SA 150g Chilled - CHWSC090

Woodside Cheese Wrights, SA 150g Chilled - CHWSC060

Woodside Cheese Wrights, SA 150g Chilled - CHWSC070

Bush Buff

Chevre Goats Milk

Smoked Chevre Goats Milk

Chevre

Kris Lloyd, SA Ctn 6 x 150g Chilled - CHRKL110

Kris Lloyd, SA Ctn 6 x 150g Chilled - CCF010

Kris Lloyd, SA Ctn 6 x 150g Chilled - CHRKL440

Kris Lloyd, SA 1kg Chilled - CHFSKL300

Smoked Chevre

Goat Curd

Buffalo Curd

Goat Curd

Kris Lloyd, SA 1kg Chilled - CHFSKL800

Kris Lloyd, SA Ctn 6 x 200g Chilled - CHRKL060

Kris Lloyd, SA Ctn 6 x 200g Chilled - CHRKL050

Kris Lloyd, SA 1kg Chilled - CHFSKL050

Buffalo Curd

Picandou Frais - Small Fresh Goat’s Cheese

Neufchatel - Cream Cheese

Kris Lloyd, SA 1kg Chilled - CHFSKL040

Fino, VIC 2kg Chilled - CHCR010

Fromi, FRA Ctn 12 x 40g Chilled - CHWMI500

Cow Milk Fetta

Cow Milk Fetta

Danish Fetta

Bulgarian Sheep Milk Fetta

Olympus, QLD 200g Chilled - CHFETTR020

Olympus, QLD 2kg Chilled - CHFETTA030

The Three Cows, DNK 4kg Chilled - CHFETTA040

Kebia, BGR 1kg Chilled - 1622

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Bulgarian Goat Milk Fetta

Persian Feta Goat

Persian Feta Cow and Goat

Persian Feta Buffalo

Kebia, BGR 1kg Chilled - 1623

Kris Lloyd, SA Ctn 6 x 300g Chilled - CHRKL020

Kris Lloyd, SA Ctn 6 x 300g Chilled - CHRKL030

Kris Lloyd, SA Ctn 6 x 300g Chilled - CHRKL040

Persian Feta Cow

Persian Feta Cow

Persian Feta Goat

Kris Lloyd, SA Ctn 6 x 300g Chilled - CHRKL010

Kris Lloyd, SA 1kg Chilled - CHFSKL010

Kris Lloyd, SA 1kg Chilled - CHFSKL020

Marinated Cow Milk Fetta Persian Style

Buffalo Milk Fetta in Oil Persian Style Vannella, NSW 2kg Chilled - CHFETTA010

Cypriot Halloumi Cow, Goat & Sheep Milk Pittas, GRC 750g Chilled - 1624

Vannella, NSW 2kg Chilled - CHFETTA020

# Halloumi

# Buffalo Milk Halloumi

Olympus, QLD Approx. 400g Chilled - CHSH070

Olympus, QLD Approx. 320g Chilled - CHSH071

Baked Ricotta

Fresh Ricotta

Olymous, QLD 250g Chilled - CHBR010

Vannella, NSW Ctn 6 x 375g Chilled - CHRV050

Cow Milk Ricotta

Buffalo Milk Ricotta

# Hard Ricotta Salata - Sheep milk

Vannella, NSW 1kg basket Chilled - CHRIC005

Vannella, NSW 1kg basket Chilled - CHRIC020

Auricchio, ITA Approx. 3kg Chilled - CHRIC035

Ciliegine

Bocconcini

Fior di Latte

Buffalo Mozzarella

Vannella, NSW Ctn 6 x 180g Chilled - CHRV020

Vannella, NSW Ctn 6 x 180g Chilled - CHRV010

Vannella, NSW Ctn 6 x 125g Chilled - CHRV030

Vannella, NSW Ctn 6 x 125g Chilled - CHRV090

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Handcrafted Burrata

Pizzarella

Scamorza Affumicata

Bocconcini Sheets (Sfogliata)

Vannella, NSW Ctn 6 x 150g Chilled - CHRV040

Vannella, NSW Ctn 8 x 1kg Chilled - CHM02050

Vannella, NSW 950g Chilled - CHM040

Vannella, NSW 1kg Chilled - CHFC020

Perline Bocconcini

Cherry Bocconcini (Ciliegine)

Bocconcini

Fior Di Latte

Vannella, NSW 1.5kg | Ctn 4 x 1.5kg Chilled - CHFC090

Vannella, NSW Ctn 4 x 1kg Chilled - CHFC060

Vannella, NSW 1kg | Ctn 4 x 1kg Chilled - CHFC010

Vannella, NSW 1kg | Ctn 4 x 1kg Chilled - CHFC050

Buffalo Mozzarella

Burrata

Stracciatella

Vannella, NSW 1kg Chilled - CHFB010

Vannella, NSW 10p Chilled - CHFC030

Vannella, NSW 500g Chilled - CHFC080

Charleston - Jersey Brie

Capricorn - Goat Milk Brie

Edith Ashed Goat Cheese

McLaren Camembert

Woodside Cheese Wrights, SA 110g Chilled - CHWSC040

Woodside Cheese Wrights, SA 110g Chilled - CHWSC020

Woodside Cheese Wrights, SA 150g Chilled - CHWSC101

Woodside Cheese Wrights, SA 230g Chilled - CHWSC050

# Charleston - Jersey Brie

Grace - Geotrichum Candidum Goats’s Milk

Buff Betty ashed Buffalo Milk

Milawa Camembert - Cows Milk

Kris Lloyd, SA Ctn 6 x 120g Chilled - CHRKL120

Milawa, VIC Ctn 6 x 150g Chilled - CHMR010

Australian Brie

# Mt Domet Double Cream Brie

# Flinders Estate Triple Cream Brie

Savour and Grace, VIC 450g Chilled - CHWMO010

Whitestone, NZ Approx. 1.9kg Chilled - CHWMWS030

Flinders Estate, NSW Approx. 1kg Chilled - FLIN010

Woodside Cheese Wrights, SA Approx. 500g Chilled - CHWSC030

Ceridwen - St Maure Style Ashd Goat Cheese Milawa, VIC 150g Chilled - CHWMM020

Kris Lloyd, SA 140g Chilled - CHRKL500

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# Flinders Estate Ashed Brie

Brillat Savarin Affine

# Brie Fermier

# L’original Brie Wheel Wood Box

Flinders Estate, NSW Approx. 1kg Chilled - FLIN011

Fromi, FRA 500g Chilled - CHWMI060

Fromi, FRA Approx. 1kg Chilled - CHWMI040

Paysons Breton, FRA Approx. 3kg Chilled - CHWMI020

# King River Gold - Taleggio Style

King River Gold

# Flinders EstateWashed Rind Log

Milawa, VIC Appox. 800g Chilled - CHWR010

Milawa, VIC Ctn 6 x 150g Chilled - CHMR020

Flinders Estate, NSW Approx. 1kg Chilled - FLIN012

# Taleggio La Baita DOP

# Buffalo Taleggio (Bufalotto)

Jester: Goats Milk + Friesian Cream

Carozzi Approx. 2.2kg Chilled - CHWR999

Cremonesi Approx. 2kg Chilled - CWRB999

Kris Lloyd, SA 180g Chilled - CHKLWR020

Banquet: Buffalo Milk + Friesian Cream

Harlequin: Cow + Jersey Milk + Friesian Cream

Foragers Feast: 100% Jersey Milk

# Figaro - Goat’s Milk

# Vigneron - Goat’s Milk

Kris Lloyd, SA 180g Chilled - CHKLWR040

Woodside Cheese Wrights, SA Approx. 1kg Chilled - CHWSC140

Woodside Cheese Wrights, SA 110g Chilled - CHWSC150

Windsor Blue - Wedges

# Windsor Blue

Millawa Blue

Whitesone, NZ Ctn 8 x 110g Chilled - CHRWS050

Whitesone, NZ Approx. 1.7kg Chilled - CHBL050

Milawa, VIC Ctn 6 x 150g Chilled - CHMR030

# Milawa Blue

# Milawa White

# Mt Buffalo Blue - Goat Milk

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

Kris Lloyd, SA 180g Chilled - CHKLWR010

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Kris Lloyd, SA 180g Chilled - CHKLWR030

Charlton’s Choice, VIC Approx 2kg | 4kg Wheel Chilled - CHBL051 | CHWW510


# Charlton’s Choice Organic Blue Cow’s Milk

# Charlton’s Choice Buffalo Milk Blus

# Stilton

# Shropshire Blue

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

Colston Bassett, UK Approx. 1.5kg | 8kg Wheel Chilled - CHBL055 | CHWW800

Charlton’s Choice, VIC Approx 1.5kg | 3kg Wheel Chilled - CHBL052 | CHWW500

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

# Bleu D’Auvergne - Mornac

# Fourme D’Ambert - Mornac

# Gorgonzola DOP Dolceverde

Livradois, FRA Approx. 1.4kg Chilled - CHBL084

Livradois, FRA Approx. 2.5kg Chilled - CHBL009

Carozzi Approx. 1.4kg | Approx. 12kg Chilled - CHBL999 | CHWW111

Mature Cheddar 12 - 18mth

Red Leicester

Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM010

Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM030

# Roquefort Cosse Noir - Raw Sheep’s Milk Gabriel Coulet, FRA Approx 1/3kg Chilled - CHBL048

Wensleydale

Cheshire

Dargo Walnut

Peppercorn Cheddar

Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM050

Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM060

Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM040

Maffra Cheese Co., VIC Ctn 10 x 150g Chilled - CHRM020

# Mature Cheddar Pyramid 1218mth

Aged Cloth Cheddar 15-24mth

# Red Leicester

# Wensleydale

Maffra Cheese Co., VIC Ctn 8 x 150g Chilled - CHRM100

Maffra Cheese Co., VIC Approx. 1.5kg Chilled - CHSH090

Maffra Cheese Co., VIC Aprox. 1.5kg Chilled - CHSH130

# Aged Cloth Cheddar 15-24mth

# Hand Cut Cheddar

# Whitestone Vintage Cheddar

# English Cave Aged Cheddar

Maffra Cheese Co., VIC Approx. 2kg | 12kg Wheel Chilled - CHCH028 | CHCH029

Marsh Dairy Products, VIC Approx. 2kg Chilled - CHCH035

Whitestone, NZ Approx. 2kg Chilled - CHCH031

Fine Cheese Co., UK Approx. 1.5kg | 30kg Wheel Chilled - CHCHE010 | CHWW040

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Maffra Cheese Co., VIC Approx. 1.7kg Chilled - CHCH030


# Bay of Fires Cloth Bound Chedder

# Tomme - Goat’s Milk

# Capricornia 24 mth - Goat’s Milk

Bay of Fires, TAS Approx. 4kg Chilled - 1915

Milawa, VIC Approx. 2kg Chilled - CHSH115

Milawa, VIC Approx. 1.5kg Chilled - CHH005

# Petit Tomme de Chevre - Goat’s Milk

# Petit Tomme de Brebis - Goat’s Milk

# Ossau Iraty APO - Raw Sheep’s Milk

Agour Fomages, FRA Approx. 700g Chilled - CHSH280

Agour Fomages, FRA Approx. 700g Chilled - CHSH260

Agour Fomages, FRA Approx 1.5kg | 4kg Log Chilled - CHSH200 | CHWW080

# Iberico 33-3, 33% Sheep, 33% Goat, 33% Cow Manchego Style

# Manchego Don Juan 12mth

# San Simon - Raw Cow’s Milk

# Viejo Maestro - Goat’s Milk

El Colmado, SPA Approx. 1.5kg | 3kg Wheel Chilled - ECC040 | CHWW540

El Colmado, SPA Approx. 1kg Chilled - ECCO020

El Colmado, SPA Approx. 400g Chilled - ECC010

# Ibores Paprika - Raw Goat’s Milk

# Cured Mahon - Raw Cow’s Milk

# Murcia Al Vino - Goats Milk

El Colmado, SPA Approx. 1kg Chilled - ECCO060

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 Zanetti, ITA Approx. 1.4kg Chilled - CHHI-030

# Frou Frou - Raw Buffalo Milk Fleur De Maquis Style

# Mont Rouge

Arnoldi, ITA Approx. 2.2kg | 15kg Wheel Chilled - CHSH010 | CHWW100

# il Lupo

# Mont Priscilla

# Monforte

Section 28, SA Approx. Chilled - 1849

Section 28, SA Approx. Chilled - 1848

Section 28, SA Approx. Chilled - 1847

El Colmado, SPA Approx. 1.5kg | 3kg Wheel Chilled - ECC080 | CHWW550

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

Kris Lloyd, SA Approx. 400g Chilled - CHFSKL080

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Section 28, SA Approx. Chilled - 1851


# Heidi Farm Tilsit

# Heidi Farm Raclette

# Montboissie - Morbier Style

# Livradois Raclette

Heidi Farm, TAS Approx. 2kg | 8kg Wheel Chilled - CHHF-020 | CHWW420

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

# Comte 18mth Reserve - Raw Cow’s Milk

# Comte 24mth Reserve - Raw Cow’s Milk

# Comte 36mth Reserve - Raw Cow’s Milk

Charles Arnaud, FRA Approx. 1.8kg | 40kg Wheel Chilled - CHSH020 | CHWW010

Charles Arnaud, FRA Approx. 1.8kg | 40kg Wheel Chilled - CHSH022 | CHWW020

Charles Arnaud, FRA Approx. 1.5kg | 40kg Wheel Chilled - CHSH025 | CHWW030

# AOP Gruyere Block Raw Milk

# Heidi Farm Gruyere

Le Superbe, CHE Approx. 2.5kg Chilled - CHSH066

Heidi Farm, TAS Approx. 1.5kg | 8kg Wheel Chilled - CHHF-010 | CHWW400

# 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

# Emil Grana Parmesan

# Grana Padano - Raw Cow’s Milk

ITA Approx. 4kg Chilled - CHHI-015

Collalto, ITA Approx. 4kg Chilled - CHHI-010

# Parmigiano Reggiano 36mth - Raw Cow’s Milk

American Sliced Burger Cheese

Red Cheddar Cheese Slices

Lakeside Views Premium, USA 2.27kg Chilled - CHSL020

Tuscany Cheese, VIC 1.5kg Chilled - CHSL010

Sesame Cheese

Smoked Sesame Cheese

Fenn Foods, QLD Ctn 6 x 150g | 500g Chilled - FENN020 | 1898-FS

Fenn Foods, QLD Ctn 6 x 150g | 500g Chilled - FENN010 | 1899-FS

Rosemary & Black Pepper Sesame Cheese Fenn Foods, QLD Ctn 6 x 150g Chilled - FENN030

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Biemme, ITA Approx. 1.5kg | 40kg Wheel Chilled - CHHI-025 | CHWW050


ABOUT OUR CHEESES For more detailed tasting notes on our extensive range of cheeses, please visit www.finofoods.com.au.

FRESH CURD

FE T TA (BRINED/MARIN ATED)

MONE T & PART Y MONE T

VANNELL A COW’S MILK PERSIAN FE T TA

Kris Lloyd garnishes the freshest cherve with special herbs and selection of edible organic flowers to create this beautiful cheese.

Creamy soft texture with a pleasing salty tang. One of our most popular fettas.

SWAG - ASHED CHEVRE

VANNELL A BUFFALO MILK PERSIAN FE T TA

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.

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.

SALTBUSH

KRIS LLOYD ARTISAN PERSIAN FE T TA R ANGE

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.

Kris Lloyd makes cheese in the Adelaide Hills with milk of exceptional quality sourced from small, local dairies.

GARLIC & PEPPER

OLYMPUS FE T TA A drier ‘Greek’ style etta made in Brisbane. Perfect for salads.

Made from 100% fresh goats’ milk, the feta is a simple recipe that allows the true flavour of excellent quality milk to be tasted. Covered in a delectable mix of pepper and local hand harvested organic garlic.

BULGARIAN SHEEP’S & GOAT ’S MILK FE T TA

GOAT ON A HOT TIN ROOF

Creamy, sharp and salty cow’s milk Fetta. Extremely good value.

The herbs used are a combination of chilli, saltbush, native pepperberry and crushed tanami apples. Great on its own or on warm crusty bread drizzled with olive oil.

HALLOUMI

LEMON MYRTLE CHEVRE

OLYMPUS HALLOUMI

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.

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.

BUSH BUFF Rolled in dried, lightly smoked bush tomatoes. Great on it’s own or lashings of it over roast potatoes.

SMOKED CHEVRE Smoked using South Australian Redgum. Smokey Goat is fabulous in cooking, toss through pasta or simply on a charcuterie plate with pickles and olives.

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.

Creamy, soft and interesting Fettas at an amazing price.

DANISH FE T TA

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

PIC ANDOU FR AIS

As above, but with 100% Australian buffalo milk.

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.

HARD RICOT TA SAL ATA

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.

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.

BAKED RICOT TA

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The whey is cooked and then fresh cow’s milk is added to create the characteristic white, smooth, fresh curd cheese with a mild, creamy taste and thick texture

velvety round with a creamy lactic interior covered by a delicate, fudgey yeastiness.

BUFF BE T T Y A French style, white mould cheese made from stunning South Australian buffalo milk. After 10 days of being cave aged, the Buff Betty is given a light dusting of ash before it’s final rest and development. Delicate, with a firm texture and a fat content of 35%. Delicious.

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.

EDITH Rolled in ash, Edith is mild and balanced with a slight hint of a creamy blue flavour. The acid present makes this cheese lively and fresh.

STR ACCIATELL A

MCL AREN

A stretched curd that is combined with fresh cream to fill the burrata and burattina.

With it’s pure white surface and a chalky centre when young, the McLaren hits all the right notes of a typical camembert. As it matures the centre becomes soft and custardy and it develops a full rich flavour with just a slight hint of mushroomy characters.

BURR ATA Handcrafted soft stretched cow’s milk curd with a finely spun casing and a soft oozing interior.

C APRICORN

BURR ATIN A

A luscious, seasonal goat milk brie that has a clean and soft palate structure with a delicate finish. Fantastic example of an artisan Australian cheese - the perfect ending to a meal.

Slightly smaller version of the above.

BOCCONCINI

CHARLESTON JERSEY BRIE

Meaning “little bites” in Italian, bocconcini are egg-sized springy balls of mozzarella. Vannella’s bocconcini is light, fresh and creamy.

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.

CHERRY BOCCONCINI “CILIEGINE” Springy bite-sized balls of mozzarella, which are perfect to add to salads, pizzas and pastas.

CERIDWEN

PERLINE BOCCONCINI Five cent coin-sized balls of Mozzarella - a size smaller than Ciliegine.

Soft-ripened goat cheese rolled in grapevine ash and matured with white mould. When young, it is fresh and slightly tart. With maturity it becomes richer, creamy and molten.

FIOR DI L AT TE

MIL AWA C AMEMBERT

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.

Milawa Camembert is a velvety soft white mould, with a creamy golden interior. Made in the Normandy style, this cheese can develop very strong earthy characteristics as it matures.

BOCCONCINI SHEE T S (SFOGLIATA)

AUSTR ALIAN BRIE

Sfogliata are bocconcini curds that have been stretched into a flat sheet. Ready to fill and roll.

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.

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.

FLINDERS ESTATE TRIPLE CREAM LOG

SC AMORZA AFFUMIC ATA

FLINDERS ESTATE ASHED BRIE

Vannella Scamorza Affumicata is a delicious hard stretched curd log that lends itself to pan frying. The cheese has a delicate smoked flavour with and a brown tinged, edible rind which will develop with further drying.

With its distinct ash lines underneath the soft white mould and through the middle of the cheese, the Flinders Estate Ashed Brie presents a pleasantly creamy texture and nutty overtones.

A velvety and bold cheese with a lush creamy centre and a slightly nutty flavour.

BRILL AT SAVARIN

SURFACE RIPENED: WHITE MOULD

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.

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.

L’ORIGIN AL BRIE WHEEL WOODEN BOX Full flavoured and robust with a creamy yet subtle paste and a full mushroomy flavour.

GR ACE

BRIE FERMIER

Kris Lloyd’s latest offering in goat’s milk from the Adelaide Hills; a

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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.

MIL AWA BLUE A flagship cow’s milk blue with a natural rind. Made since 1988, this is an Australian artisan classic. Originally styled on Gorgonzola Dolce.

MIL AWA WHITE

SURFACE RIPENED: WASHED RIND Milawa’s cow’s milk washed rind has a soft smooth interior with smokey notes and an earthy rind.

Originally a mistakenly prepared Milawa Blue, that as a result did not develops veins, it has since become a soft, creamy, yeasty flavoured cheese that melts beautifully in a toasted cheese sandwich or cheese sauce.

FLINDERS ESTATE WASHED RIND

MOUNT BUFFALO BLUE

Rustically golden cheese with a complex earthiness and a soft creamy centre.

The seasonal Mount Buffalo Blue has a gentle, goaty flavour, distinctive blue mould and firm texture. It is aged for 3 - 6 months.

HARLEQUIN

CHARLTON’S CHOICE BLUE

Kris Lloyd’s washed rind a blend of Friesian cream and Jersey milk, a soft luscious interior with a yeasty slightly pungent rind.

Cow’s milk blue, heavily veined and aged for 4 months. Reminiscent of Gorgonzola Piccante with its full flavoured spicy finish.

JESTER

CHARLTON’S CHOICE ORGANIC BLUE

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.

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.

BANQUE T

CHARLTON’S CHOICE BUFFALO MILK BLUE

A truly decadent cheese, the Banquet is a washed rind triple cream that is comprised of stunning South Australian buffalo milk and fresh Friesian cream. Sweet and delicate when young, growing into a bolder, funkier experience with age.

Fragrant milk and rich butter fat are balanced with a delicate blue mould to create this award winning cheese made by Barry Charlton.

KING RIVER GOLD

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.

FOR AGERS FEAST Foragers Feast is a seasonal triple cream washed rind made of 100% jersey milk that has a decadent layer of local, hand harvested wild Porcini mushrooms. The flavour profile of this cheese is complex and earthy with a pungent aroma that is typical of a washed rind cheese, but with the added bonus of a trove of mushrooms in the middle.

SHROPSHIRE BLUE This blue is recognisable due to its distinctive orange body, again with blue veins spread throughout. The natural rind is a deep orange brown shade. The cheese has a creamy taste and smooth texture with no bitterness or sharpness.

FIGARO A semi-hard, goat’s 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.

BLUE: RINDLESS BLEU D ’AUVERGNE The Bleu d’Auvergne is richly marbled with blue mould, 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.

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.

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.

TALEGGIO L A BAITA DOP PASTO A soft ripened washed rind cow’s milk cheese from Northern Italy. Rich lactic interior with a smooth glossy curd structure, with maturity develops unique aromatic flavour. Fantastic as both a table cheese and to cook with, too.

GORGONZOL A DOP DOLCEVERDE A pasta with a coarse texture gives it an intense flavor, accompanied by a nicely accentuated aroma

BUFFALO TALEGGIO A soft table cheese made in the style of Taleggio, Bufaletto is made from Italian Buffalo milk and Cow’s milk, obtained from the north of Italy. Imported from Lombardy, Bufaletto is a soft, aromatic cheese with a tangy flavor from the Buffalo milk used.

SEMI-HARD: CHEDDARS & OTHER ENGLISH ST YLES MATURE CHEDDAR 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.

BLUE: N ATUR AL RIND

RED LEICESTER

WINDSOR BLUE

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.

A naturally rinded blue cheese from NZ with a buttery texture, smooth mouth-feel and a mild and floral mould culture.

25


WENSLEYDALE

OSSAU IR AT Y

A semi hard cow’s milk cheese with a crumbly moist texture and tangy citric flavour.

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.

CHESHIRE 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.

SEMI-HARD: OTHERS IBERICO 33-3

DARGO WALNUT

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.

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.

MANCHEGO DON JUAN

PEPPERCORN CHEDDAR

Made with the milk of the Manchega sheep, the Manchego has a slightly sharp, intense flavour that becomes slightly piquant upon ageing.

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.

SAN SIMON

AGED CLOTH CHEDDAR Matured for 15-24mths, developing a crumbly acidic interior with rich grassy notes and earthy barnyard finish on the cloth.

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.

WHITESTONE VINTAGE CHEDDAR

VIEJO MAESTRO

NZ cheddar aged 18-24 months with sharp bite and granular texture and plenty of fruit on the milk.

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.

C AVE AGED CHEDDAR

OVEJA AL ROMERO

Somerset UK benchmark clothbound cheese; crumbly and sharp, with herbaceous complexity and lingering hazelnut notes. Made and aged in the birthplace of cheddar.

A cave aged cheese, with a flavour typical of a Manchego, that has been generously adorned with rosemary. The hearty herb delicately permeates the cheese for an interesting, but not overpowering, result.

BAY OF FIRES Somerset UK benchmark clothbound cheese; crumbly and sharp, with herbaceous complexity and lingering hazelnut notes. Made and aged in the birthplace of cheddar

IBORES PAPRIKA 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.

SEMI-HARD: N ATUR ALLY RINDED

MAHON

TOMME A natural rinded goat’s milk cheese. The supple curd is dense and savoury with good length of flavour.

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.

C APRI CORNIA

ASIAGO DOP

A semi hard goat’s milk tomme made in N/E 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.

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.

PATA DE MULO Pata de Mulo (“Leg of Mule”) is a classic semi-aged cheese from Castilla y León, formed on a wooden plank into its distinctive oblong shape, which looks a bit like a mule’s hoof - hence its colorful name. It has a mild citrus flavour with a firm, creamy texture and relatively low acidity.

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

FROU FROU

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.

Raw milk buffalo round made in the style of the Corsican Fleur de Maquis; covered in locally foraged herbs and spices and matured to a nutty semi-firm texture.

PE TIT TOMME DE BREBIS A Pyrenees sheep’s milk cheese in a small barrel with a soft supple interior texture and nutty natural rind.

26


IL LUPO

AOP GRUYERE BLOCK R AW MILK

This semi-soft cheese is bathed in the fabulous LOBO cider, and then aged in caves for a minimum of 40 days. It has a sticky rind with a yeasty aroma that hints of cider, balanced by a silky smooth pâté that tastes of Adelaide Hills sunshine.

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.

MONT PRISCILL A

AOP GRUYERE BELFAUX DAIRY - R AW MILK

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.

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.

MONT ROUGE

AOP GRUYERE 1655 AESCHLENBERG DAIRY

It is a semi-soft cheese with a lightly washed rind that highlights the simple goodness of local milk, collected fresh from the dairy. It has a savoury flavour, with a slightly sweet finish that is mild and suits all occasions. The Mont Rouge pâté is ivory-coloured, soft and supple, with a smooth, velvety texture and a clean finish.

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 mineral flavours combine with earthy aromas and a dense compact texture.

MONFORTE 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 non-animal rennet, before being matured in our cave for a minimum of 12 months.

HARD-COOKED: GR ANUL AR EMIL GR AN A PARMESAN Made in a similar way to Grana Padano, however uses non-animal rennet in its production.

GR AN A PADANO

SEMI-HARD: SMOOTH WASHED

A hard cooked granular cow’s milk cheese - the essential northern Italian cooking cheese, sweet and nutty to finish.

HEIDI FARM TILSIT

PARMIGIANO REGGIANO

Rich, dense texture and distinctive nutty taste. It makes for a fabulous table cheese but is also incredible for grilling and melting.

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.

HEIDI FARM R ACLE T TE 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.

VEGAN CHEESE SESAME CHEESE The cheese is soft, creamy and reminiscent of a fresh chevre.

MONTBOISSIÉ

SMOKED SESAME CHEESE

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.

Similar to the cheese above with a lightly smoked flavour.

R ACLE T TE LIVR ADOIS The Raclette from Livradois features a pleasantly mild, and slightly nutty flavour. Its semi-firm texture is ideal for melting.

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.

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

Wholegrain Lavosh - Retail

F/S - Wholegrain Lavosh

Pane Croccante - Rosemary

Pangkarra, SA Ctn 8 x 150g Dry - CB025

Pangkarra, SA 3.2kg Dry - CB027

Brasserie Breads, NSW 12 x 135g Dry - CBP010

Pane Croccante - Lightly Salted

“Oaty Joe” Classic Oat Biscuit

Poppy Seed Crackers

Monet Crackers

Brasserie Breads, NSW 12 x 135g Dry - CBP020

Oaty Joe, QLD 160p Dry - CB030

Kris Lloyd, SA Ctn 10 x 100g Dry - KLAC020

Kris Lloyd, SA Ctn 10 x 100g Dry - KLAC030

Wakame Crackers

Pickled Baby Figs

Peach & Muscatel Chutney

Kris Lloyd, SA Ctn 10 x 100g Dry - KLAC010

On The Side, QLD Ctn 6 x 120g Dry - OTS020

On The Side, QLD Ctn 6 x 115g Dry - OTS030

Falwasser Crispbread - Activated Charcoal - Gluten Free Falwasser, QLD Ctn 12 x 120g Dry - CB018

Peppered Fig Paste

Baby Cornichons

Pickled Baby Figs

Peach & Muscatel Chutney

On The Side, QLD Ctn 6 x 120g Dry - OTS010

On The Side, QLD Ctn 6 x 110g Dry - OTS040

On The Side, QLD 900g Dry - OTSF020

On The Side, QLD 870g Dry - OTSF030

Peppered Fig Paste

Baby Cornichons

Quince Paste - Santa Teresa - Retail

Quince Paste - Santa Teresa

On The Side, QLD 910g Dry - OTSF010

On The Side, QLD 750g Dry - PICK015

El Colmado, SPA Ctn 12 x 150g Chilled - ECC040

El Colmado, SPA 1.4kg Chilled - ECO020

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# Quince Paste - Santa Teresa

Dried Pear

Dried Red & Green Apple

El Colmado, SPA Approx. 8 kg Chilled - ECO030

On The Side, QLD Ctn 6 x 55g Dry - OTS070

On The Side, QLD Ctn 6 x 40g Dry - OTS060

Seedless Muscatels

Dried Pear

Dried Red & Green Apple

Seedless Muscatels

On The Side, QLD Ctn 6 x 70g Dry - OTS088

On The Side, QLD 170g Dry - OTSF110

On The Side, QLD 255g Dry - OTSF120

On The Side, QLD 300g Dry - OTSF130

Muscatel Cluster

Sunmuscat Cluster - Seedless

Tabletop, VIC 4kg Dry - Fruit005

Tabletop, VIC 4kg Dry - Fruit010

# Loin Bacon - Ducroc Berkshire Cross Quattro Stelle, NSW Approx. 3kg Chilled - BACON040

# Streakey Bacon - Duroc Bershire Cross

# Certified Free Range Chorizito (30g)

# Certified Free Range Smoked Chorizito (30g)

Quattro Stelle, NSW Approx. 2kg Chilled BACON050

Salumi Australia, NSW Approx. 2kg Chilled - SAUSTC010

Salumi Australia, NSW Approx. 2kg Chilled - SAUSTC030

# Certified Free Range Chorizo (100g)

# 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 - SAUSTC020

Salumi Australia, NSW Approx. 2kg Chilled - SAUSTC040

Salumi Australia, NSW 200g Chilled - SAUSTR012

Salumi Australia, NSW 200g Chilled - SAUSTR011

# Cotechino

# Cacciatorini

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

Salumi Australia, NSW Approx. 1kg Chilled - SAUST020

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# Cacciatorini Piccante

# Salame Classico

# Salame Classico Piccante

# Salame Inferno

Salumi Australia, NSW Approx. 1kg Chilled SAUST030

Salumi Australia, NSW Approx. 1kg Chilled - SAUST040

Salumi Australia, NSW Approx. 1kg Chilled - SAUST050

Salumi Australia, NSW Approx. 1kg Chilled - SAUST060

# Salame Finocchiona

# Sopressa Milano

# Longaniza

# Calabrese Salami

Salumi Australia, NSW Approx. 1.8kg Chilled - SAUST055

Salumi Australia, NSW Approx. 1.8kg Chilled - SAUST090

Quattro Stelle, NSW Approx. 800g Chilled - SALAMI070

Quattro Stelle, NSW Approx. 800g Chilled - SALAMI030

# Finocchiona Salami

# Tartufo Salami

# Vicentina Sopressa

# Cinghiale Bocconcini

Quattro Stelle, NSW Approx. 800g Chilled - SALAMI060

Quattro Stelle, NSW Approx. 800g Chilled - SALAMI130

Quattro Stelle, NSW Approx. 2.2kg Chilled - SALAMI140

Quattro Stelle, NSW Approx. 800g Chilled - QSS020

# Nduja Tradizionale - soft

# Hot Italian (Nduja) Salami

# Sobrassada

# Italiano Salami

Quattro Stelle, NSW Approx. 1.5kg Chilled - SALAMI100

Quattro Stelle, NSW Approx. 1.5kg Chilled - SALAMI950

Quattro Stelle, NSW Approx. 400g Chilled - SALAMI120

Quattro Stelle, NSW Approx. 1kg Chilled - SALAMI900

Pepperoni - Mild

Pepperoni - Hot

# Salame Chorizo Mild

# Salame Chorizo Picante

Quattro Stelle, NSW 2kg Chilled - SALSL020

Quattro Stelle, NSW 2kg Chilled - SALS030

Carne-Sal-Tiempo, VIC Approx. 500g Chilled - CARNE010

Carne-Sal-Tiempo, VIC Approx. 480g Chilled - CARNE040

# Fuet Anis

# Salsichon

# Salame Norcia

# Salame Norcia Piccante

Carne-Sal-Tiempo. VIC Approx.480g Chilled - CARNE020

Carne-Sal-Tiempo, VIC Approx.780g Chilled - CARNE030

De Palma Salumi, NSW Approx. 600g Chilled - DEP060

De Palma Salumi, NSW Approx. 600g Chilled - DEP070

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# Salame Norcia Finocchiata

# Guanciale

# Pancetta - Smoked

De Palma Salumi, NSW Approx. 600g Chilled - DEP080

Salumi Australia, NSW Approx. 600g Chilled - SAUST100

Salumi Australia, NSW Approx. 2.5kg Chilled - SAUST130

# Pancetta Stesa Pepata

# Lardo Colonato

# Capocollo

# Lonza

Salumi Australia, NSW Approx. 2.5kg Chilled - SAUST120

Quattro Stelle, NSW Approx. 1kg Chilled - SALUMI040

Quattro Stelle, NSW Approx. 1.8kg Chilled - SALUMI020

Quattro Stelle, NSW Approx. 2.5kg Chilled - SALUMI222

# Bresaola

# Wagyu Bresaola

# Guanciale – De Palma

# Bresaola - Grass Fed

Spiess Approx. 2kg Chilled - SALUMI010

Spiess Approx. 1.5kg Chilled - SALUMI090

De Palma Salumi, NSW Approx. 200g Chilled - DEP010

De Palma Salumi, NSW Approx. 1.2kg Chilled - DEP030

# Wagyu Bresaola - 7 Score

# Culatello

De Palma Salumi, NSW Approx. 1.2kg Chilled - DEP040

De Palma Salumi, NSW Approx. 1.2kg Chilled - DEP050

Shaved Ham

# Smoked Free Range Turkey

# Wagyu Pastrami

# Mortadella Antica

Lacas Meats, NSW 1kg Chilled - HAMSH020

Quattro Stelle, NSW Approx. 2kg Chilled - QSS080

Quattro Stelle, NSW Approx. 2.5kg Chilled - QSS070

Quattro Stelle, NSW Approx. 4kg Chilled - QSS060

Boneless Leg Ham - Duroc/ Berkshire Quattro Stelle, NSW Approx. 4kg Chilled - Ham010

# Jamon de Serrano - Boneless

# Prosciutto Crudo - Sliced

Porxas, SPA Approx. 4kg Chilled - JAMON010

Spiess, NSW Approx. 500g Chilled - PROS010

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# Prosciutto di Parma - 18mths

# Prosciutto di San Danieli - 18mths

# Prosciutto di Parma -24 mths

Ruliano, ITA Approx. 8kg Chilled - PROS030

San Danielle, ITA Approx. 8kg Chilled - PROS050

Fratelli Galloni, ITA Approx. 7kg Chilled - PROS040

Nduja - 150g

Sobrassada - 150g

Salame Classico - Retail

Salame Piccante - Retail

Salumi Australia, NSW 150g Chilled - SAUSTR020

Salumi Australia, NSW 150g Chilled - SAUSTR030

Salumi Australia, NSW Ctn 10 x 100g Chilled - SAUSTRS010

Salumi Australia, NSW Ctn 10 x 100g Chilled - SAUSTRS020

Salame Inferno - Retail

Salame Finocchiona - Retail

Sopressa Milano - Retail

Lonza - Retail

Salumi Australia, NSW Ctn 10 x 100g Chilled - SAUSTRS030

Salumi Australia, NSW Ctn 10 x 100g Chilled - SAUSTRS040

Salumi Australia, NSW Ctn 10 x 100g Chilled - SAUSTRS050

Salumi Australia, NSW Ctn 10 x 100g Chilled - SAUSTRS700

Streaky Maple Bacon - Sliced

Ballpark Franks

Sliced Smoked Brisket NY Pastrami

Challenger Smallgoods, NSW 1kg Chilled - CSG012

Challenger Smallgoods, NSW 1kg Chilled - CSG015

Challenger Smallgoods, NSW 1kg Chilled - CSG011

# Smoked Brisket NY Pastrami WHOLE

Chicken - Certified Organic Bone Broth

Beef - Certified Organic Bone Broth

Challenger Smallgoods, NSW Approx. 2kg Chilled - CSG010

Undivided Food Co., NSW Ctn 6 x 500ml Chilled - 1718

Certified Organic Gravy Undivided Food Co., NSW Ctn 6 x 350ml Chilled - 1821

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Undivided Food Co., NSW Ctn 6 x 500ml Chilled - 1719


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.

BRESAOL A

PA N C E T TA S M O K E D

Air-dried and salted beef that is extremely lean and tender. The colour is a deep red, and the texture soft.

Italian bacon made of pork belly meat that is salt cured, spiced with black pepper and then cold smoked.

C A CC I AT O R I N I

PA N C E T TA ST E S A P E PATA

Cacciatore – Italian for hunter. These are small rustic salami that were traditionally carried in hunters’ pockets and eaten as a lunch meal.

Fermented dried pork belly that has been heavily spiced with black pepper.

P R O S C I U T T O A F F U M I C AT O

C A CC I AT O R I N I P I CC A N T E

Prosciutto process as described previously, however cold smoked.

As above, but with a little chilli.

P R O S C I U T T O D I PA R M A 18 M O N T H

CAL ABRESE A Calabrian style salami made from pork with a touch of chilli.

Prosciutto, however aged for a lesser time of 18 months. Exceptional value for money.

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

P R O S C I U T T O D I PA R M A 2 4 M O N T H

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.

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.

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.

GUANCIALE

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.

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.

S A L A M I C L ASS I C O

H A M Q U AT T R O S T E L L E

S A L A M I C L ASS I C O P I CC A N T E

Traditional home-style pork salami mildly spiced with black pepper.

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.

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.

JAMON DE SERRANO

SAL AMI INFERNO

The cured rear leg of the pig. This is our entry level jamon and of a good quality.

Heavily spiced salami – only for the brave – this is seriously hot!

S O B R ASS A D A

L ARDO

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.

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.

S O P R E SS A M I L A N O

LO N G A N I Z A

A pork salami large in diameter that is mildly spiced.

A Spanish style pork salami mildly flavoured with whole black pepper and grappa. The flavour is fruity and complex.

S O P R E SS A V I C E N T I N A A Veneto style sopressa that is large and soft in texture. Flavoured with garlic, white wine and thyme.

LO N Z A Italian style cured pork loin flavoured with fennel and pepper.

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.

NDUJA A spicy, spreadable pork salami that is a Calabrian specialty. Made from finely minced pork, roasted red peppers, chilli and enriched with EVOO.

33


TA R T U F O S A L A M I Pork salami flavoured with black Italian truffle.

G U A N C I A L E - D E PA L M A Pork cheek is rubbed with salt, and spices and cured for 3-5 weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate.

COTECHINO The cotechino is an Italian charcuterie product, similar to salami, but requiring cooking; usually it is boiled at low heat for about 1 hour. Its name comes from cotica (rind), but it may take different names in the different production areas.

B R E S A O L A - G R ASS F E D It is made from top (inside) round or better known as topside and also from silverside, and is lean and tender, with a sweet, musty aroma.

WA GY U B R E S A O L A - 7 S C O R E A truly great example of Wagyu Bresaola. Slow cured, excellent consistency and a complex long lasting 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.

SAL AME NORICA Salame from Norcia have long been considered some of the best in Italy and therefore is a very prized type of salame. With an amazing taste and flavour that leaves your palette feeling smooth and wanting more this salame is slow fermented and left to dry up to 3 months before being ready

S A L A M E N O R I C A - P I CC A N T E Similar to above with a hint of chilli.

S A L A M E N O R I C A - F I N O CC H I AT TA Similar to the Salame Norica flavoured with fennel.

34


Yellow Fin Tuna

Chipirones en su tinta (Squid)

Cuca, SPA 115g Dry - TUNA020

Cuca, SPA 115g Dry - MVSP020

Mejillones in Galician sauce (Mussels)

Almejas (Clams)

Navajas Grande (Razor Clams)

Sardines in Organic EVOO

Sardines

Cuca, SPA 125g Dry - MVSP010

Cuca, SPA 120g Dry - MVSP040

Cuca, SPA 125g Dry - MVSP080

Cuca, SPA 120g Dry - MVSP050

Sardines in Tomato

Sardines in Lemon

Sardines - Picantes

Garfish ‘Relanzon’

Cuca, SPA 120g Dry - MVSP060

Cuca, SPA 120g Dry - MVSP070

Cuca, SPA 125g Dry - MVSP090

Conservas Emilia, SPA 180g Dry - CONR030

Baby Sardine ‘ Sardinillas’

Mackerel ‘Cabillita’

Anchovies Fillets in Olive Oil

Real Conservas Espanola, SPA 130g Dry - CONR010

Real Conservas Espanola, SPA 130g Dry - CONR020

Cuca, SPA 50g Dry - AN010

Cuca, SPA 115g Dry - MVSP035

Anchovies Premium Sardinian

Anchovies in Oil

Anchovies White Marinated

Olasagasti Anchovy 48g

Concervas Emilia, SPA 500g Chilled - AN030

Antica Lavorazione, ITA 730g Dry - AN020

Antica Lavorazione, ITA 1kg Chilled - AN055

Olasagasti, SPA 48g Chilled - ANC0100

Olasagasti Anchovy - 120g

Olasagasti Anchovy - 1150g

# Whole Ocean Trout - Hot Smoked

Olasagasti, SPA 120g Chilled - ANC0200

Olasagasti, SPA 1150g Chilled - ANC0300

Harris Smokehouse, SA Approx. 1.7kg Chilled - HSF070

35


# Ocean Trout Side - Cold Smoked Harris Smokehouse, SA Approx. 800g Chilled - HSF040

# 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

Mekabu Dried

Wakame

First Harvest’ Salmon Caviar

Kai Ho, TAS 100g Dry - TSW025

Kai Ho, TAS Dried 100g | Frozen 500g Dry - TSW015 | Frozen TSW010

Yarra Valley Caviar, VIC 30g Chilled - YVCS010

Salmon Caviar

Brook Trout Caviar

Rainbow Trout Caviar

Yarra Valley Caviar, VIC 50g | 100g Chilled - YVCS020 | YVCS030

Yarra Valley Caviar, VIC 100g Chilled - YVCBT010

Yarra Valley Caviar, VIC 100g Chilled - YVCR010

# 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

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

36


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

Halved Black Kalamata Olives Fino, SA 10kg (6kg drained) Dry - PO070

37


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

Red Peppers

Dill Pickles

Bread & Butter Pickles

Red Peppers

Westmont Picklery, NSW Ctn 6 x 500g Dry - PICK370

Westmont Picklery, NSW 5kg | 20kg Chilled - PICK140 | Pic150

Westmont Picklery, NSW 5kg | 20kg Chilled - Pick115 | PICK111

Westmont Picklery, NSW 5kg Dry - PICK285

Pickled Kiss Peppers - Food Service

Pickled Kiss Peppers - Retail

Guindillas De Ibarra

Companhia Das Ervas, BRA 2.4kg Dry - 1757

Companhia Das Ervas, BRA 250g Dry - 1763

Usurmin, SPA 3.3kg Dry - MVVC020

White Pickled Garlic “Ajoblanco”

Extra Small Cornichons

Piquillo Peppers

Whole Piquillo Peppers

Corquet, SPA 4.2lt Dry - MVVC010

PGF, IND 4200g Dry - PICK010

Tania, SPA 410g Dry - PEP0100

El Navarrico, SPA 1.9kg Dry - PEPP333

Tasmanian Pickled Walnuts

Pickled Samphire 150g

Lilliput Capers in Vinegar

Coaldale, TAS 315g Dry - PICK030

Snowy River, VIC 180g Dry - PICK040

Figaro, MAR 950g Dry - CAPE010

38


Capers in Salt

Caperberries in Vinegar

Artichokes alla Romana

Figaro, MAR 935g Dry - CAPE020

PGF, ITA 950g Dry - CAPE030

Montalbano, ITA 2kg Dry - ART090

Organic Smoked Garlic Kraut Gutsy Ferments, QLD Ctn 6 x 450g Chilled - GFR010

Organic Sweet White (Shiro) Miso - 1kg Meru Miso, TAS 1kg Chilled - MMFS010

Semi - Dried Tomatoes

Smoked Semi-Dried Tomatoes

Gin Gin & Dry, QLD 1kg Frozen - TOM010

Gin Gin & Dry, QLD 750g Frozen - TOM020

Organic Carrot Ginger Turmeric Kraut

Organic Red Pepperberry Kraut

Organic Apple Radish Kimchi

Gutsy Ferments, QLD Ctn 6 x 450g Chilled - GFR020

Gutsy Ferments, QLD Ctn 6 x 450g Chilled - GFR040

Organic Sweet White (Shiro) Miso - 350gm

Organic Sweet Red (Edo) Miso 350gm

Organic Mild Yellow Chickpea Miso - 350gm

Meru Miso, TAS Ctn 6 x 350g Chilled - MM010

Meru Miso, TAS Ctn 6 x 350g Chilled - MM020

Meru Miso, TAS Ctn 6 x 350g Chilled - MM030

Organic Sweet Red (Edo) Miso - 1kg

Organic Mild Yellow Chickpea Miso - 1kg

Miso Sachets - Sweet Red - Bulk

Gutsy Ferments, QLD Ctn 6 x 450g Chilled - GFR030

Meru Miso, TAS 1kg Chilled - MMFS020

Meru Miso, TAS 1kg Chilled - MMFS030

Meru Miso, TAS Ctn 100 x 12g Dry - MMSB020

Miso Sachets - Sweet White - Bulk

Miso Sachets - Sweet Red

Miso Sachets - Sweet White

Miso Sachets - Chickpea

Meru Miso, TAS Ctn 100 x 12g Dry - MMSB010

Meru Miso, TAS Ctn 6 x 10 x 12g Sachets Dry - MMSR020

Meru Miso, TAS Ctn 6 x 10 x 12g Sachets Dry - MMSR010

Meru Miso, TAS Ctn 6 x 10 x 12g Sachets Dry - MMSR030

39


Freeze Dried Miso Powder - Sweet Red

Freeze Dried Miso Powder - Sweet White

Freeze Dried Miso Powder Chickpea

Meru Miso, TAS 500g Dry - MMFD010

Meru Miso, TAS 500g Dry - MMFD011

Meru Miso, TAS 500g Dry - MMFD012

Freeze Dried Shio Koji Meru Miso, TAS 500g Dry - MMFD013

Shio Koji - Fresh

Plain Tofu

Smoked Tofu

Meru Miso, TAS 500g Dry - MMSK010

Earnest Bean, VIC Ctn 12 x 375g Chilled - TOF101

Earnest Bean, VIC Ctn 12 x 300g Chilled - TOF105

Australian Extra Virgin Olive Oil

Australian Extra Virgin Olive Oil

Lemon Pressed EVOO w. Pourer

Fino, SA 4lt Dry - EVOFINO020

Fino, SA 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)

Mount Zero EVOO 15L (See varieties below)

40


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 Lirah, QLD 350ml Dry - LVT220NEW

Grand Reserve Cabernet Vinegar Lirah, QLD 350ml Dry - LVT210NEW

Red Wine (Shiraz) Vinegar

Grand Reserve Chardonnay Vinegar

White Wine Vinegar 6%

Fino, QLD 5lt Dry - LVB190

Lirah, QLD 350ml Dry - LVT160NEW

Fino, QLD 5lt Dry - LVB180

Raspberry Wine Vinegar

Blackberry Wine Vinegar

Blackcurrant Wine Vinegar

Cuttaway Creek, NSW 250ml Dry - CCV010

Cuttaway Creek, NSW 250ml Dry - CCV011

Cuttaway Creek, NSW 250ml Dry - CCV012

Raspberry Vinegar

Grand Reserve Apple Cider Vinegar

Pear Cider Vinegar - 8 year old

Lucia’s, SA Ctn 12 x 250ml Dry - VINBOT040

Lirah, QLD 350ml Dry - LVT230NEW

Harcourt, VIC 375ml Dry - VINBOT36

Apple Cider Vinegar - 8 year old 375ml

Australian Apple Cider Vinegar 12mth Harcourt, VIC 3lt | 15lt Dry - VINE010-3lt | VINE000

41

Harcourt, VIC 375ml Dry - VINBOTAP375

Australian Aged Balsamic Vinegar

Balsamic Vinegar

Lirah, QLD Ctn 8 x 250ml Dry - LVT010NEW

Lucia’s, SA Ctn 12 x 250ml Dry - VINBOT020


Giusti Balsamic Vinegar 500ml

Giusti Balsamic (2 medal)

Giusti Balsamic (3 medal)

Giusti Aceto Balsamico(4medal)

Giusti, ITA 500ml Dry - VINBOTIM060

Giusti, ITA 250ml Dry - VINBOTIM050

Giusti, ITA 250ml Dry - VINBOTIM040

Giusti, ITA 250nl Dry - VINBOTIM030

Balsamic Vinegar 6YO

Merlot Balsamic Vinegar 5L

Apple Balsamic 5L

PGF, ITA 5lt Dry - VINE020-5lt

Fino, QLD 5lt Dry - LVB140

Fino, QLD 5lt Dry - LVB160

White Balsamic Vinegar

Australian White Balsamic Vinegar

Lucia’s, SA Ctn 12 x 250ml Dry - VINBOT070

Lirah, QLD Ctn 8 x 250ml Dry - LVT095NEW

Chardonnay (White) Balsamic Vinegar

Balsamic Glaze

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 Lemongrass Balsamic - 250ml

Caramelised Ginger Balsamic 250ml

Caramelised Strawberry Balsamic - 250ml

Lirah, QLD Ctn 8 x 250ml Dry - LVT120NEW

Lirah, QLD Ctn 8 x 250ml Dry - LVT130NEW

Lirah, QLD Ctn 8 x 250ml Dry - LVT140NEW

Sherry Vinegar Bandera Roja

Ximenez Sherry Vinegar - 25 - 35yrs

Sherry (Apera) Vinegar

El Colmado, SPA 750ml Dry - ECO010

Ximenez-Spinola, SPA 375ml Dry - VINBOTIM080-PX

Fino, QLD 5lt Dry - LVB170

Lucias’s, SA Ctn 12 x 250ml Dry - VINBOT010

Fino, QLD 5lt Dry - LVB150

42

Caramelised Fig Balsamic - 250ml Lirah, QLD Ctn 8 x 250ml Dry - LVT150NEW


Chardonny Aged Verjus

Verjus

Vincotto

Lirah, QLD Ctn 8 x 250ml Dry - LVT010

Mount Zero, VIC 750ml Dry - VER750

Fino, QLD 1lt Dry - LVB110

Pedro Ximenex Cooking Wine

Quince Jam

Marmalade Jam

Movida, SPA 3lt Dry - CW010

Kitchen By Mike, NSW Ctn 12 x 200g Dry - KBM080

Kitchen By Mike, NSW Ctn 12 x 200g Dry - KBM070

Rhubarb Jam

Plum Jam

Strawberry Jam

Raspberry Jam

Kitchen By Mike, NSW Ctn 12 x 200g | 1300g Dry - KBM010 | KBMFS020

Kitchen By Mike, NSW Ctn 12 x 200g Dry - KBM130

Kitchen By Mike, NSW Ctn 12 x 200g | 1300g Dry - KBM140 | KBMFS040

Kitchen By Mike, NSW Ctn 12 x 200g Dry - KBM040

Blackberry Jam

Mango and Coconut Chutney

Granny Smith Apple Chutney

Piccalilli

Kitchen By Mike, NSW Ctn 12 x 200g Dry - KBM050

Kitchen By Mike, NSW Ctn 12 x 260g Dry - KBM120

Kitchen By Mike, NSW Ctn 12 x 260g Dry - KBM100

Kitchen By Mike, NSW Ctn 12 x 260g Dry - KBM020

Quince Relish

Mustard and Verjuice Dressing

Blackbean Vinaigrette

Tomato Ketchup

Kitchen By Mike, NSW Ctn 12 x 260g Dry - KBM090

Kitchen By Mike, NSW Ctn 12 x 260g Dry - KBM110

Kitchen By Mike, NSW Ctn 12 x 260g Dry - KBM030

Kitchen By Mike, NSW Ctn 12 x 260g Dry - KBM060

43


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

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

Original Horseradish

Seeded Mustard

Hot English Mustard

Newman’s, SA Ctn 12 x 250g Chilled - NEW010

Newman’s, SA Ctn 12 x 250g Dry - NEW050

Newman’s, SA Ctn 12 x 250g Dry - NEW040

Dijon Mustard

Original Horseradish

Seeded Mustard

Hot English Mustard

Newman’s, SA Ctn 12 x 250g Dry - NEW060

Newman’s, SA 1kg Chilled - NEW022

Newman’s, SA 1kg Dry - NEW055

Newman’s, SA 1kg Dry - NEW045

Dijon Mustard

Vegan Aioli

Newman’s, SA 1kg Dry - NEW070

Fenn Foods, QLD 2.2kg Chilled - FENNFS010

44


Satay Sauce

Satay Sauce with Extra Chilli

Indonesian Hot Chilli Sauce

Kecap Manis

Eighteen Thousand Islands, VIC Ctn 6 x 365g Dry - ETI010

Eighteen Thousand Islands, VIC Ctn 6 x 365g Dry - ETI040

Eighteen Thousand Islands, VIC Ctn 6 x 260g Dry - ETI030

Eighteen Thousand Islands, VIC Ctn 6 x 260g Dry - ETI020

Raspberry Jam - 220g

Raspberry & Blackberry Jam - 220g

Blackberry Jam - 220g

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

Rhubarb & Ginger Jam - 220g

Blackcurrant Jam - 220g

Golden Fig Jam - 220g

Apricot Jam - 220g

Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR013

Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR014

Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR015

Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR016

Strawberry Jam - 220g

Lemon & Lime Marmalade

Three Fruit Marmalade - 220g

FS - Raspberry Jam - 1.25kg

Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR017

Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR020

Cuttaway Creek, NSW Ctn 12 x 220g Dry - CCR018

Cuttaway Creek, NSW 1.25kg Dry - CCF010

FS - Raspberry & Blackberry Jam 1.25kg

FS - Blackberry Jam - 1.25kg

FS - Rhubarb & Ginger Jam - 1.25kg

FS - Blackcurrant Jam - 1.25kg

Cuttaway Creek, NSW 1.25kg Dry - CCF012

Cuttaway Creek, NSW 1.25kg Dry - CCF013

Cuttaway Creek, NSW 1.25kg Dry - CCF014

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

Cuttaway Creek, NSW 1.25kg Dry - CCF011

45


Pure Maple Syrup

Glucose Syrup

Pomegranate Syrup

Queen, CAN 1lt Dry - SYRU015

Queen 500ml Dry - SYRU010

Cortas, LEB 300ml Dry - SYRU020

Rose Water

Orange Blossom Water

Medium Sea Salt Crystals

Cortas, LEB 300ml Dry - SYRU030

Cortas, LEB 300ml Dry - SYRU040

Olssons, SA 500g Dry - SALTOR050

Rock Sea Salt Crystals

Macrobiotic Rock Salt Grinder

Macrobiotic Raw Sea Salt

Macrobiotic Fine Sea Salt

Olssons, SA 500g Dry - SALTOR060

Olssons, SA Ctn 12 x 150g Dry - SALTOR030

Olssons, SA Ctn 12 x 250g Dry - SALTOR020

Olssons, SA Ctn 12 x 250g Dry - SALTOR010

Sea Salt Blossoms

Table Salt

Rock Salt

Macrobiotic Raw Sea Salt

Olssons, SA 750g Dry - Salt200

Olssons, SA 14kg Dry - SALT016

Olssons, SA 10kg Dry - SALT017

Olssons, SA 5kg Dry - SALTOM010

Macrobiotic Fine Sea Salt

Fleur de Sel’ Sea Salt Flakes

Pink Lake Salt Grinder

Olssons, SA 5kg Dry - SALTOM020

Olssons, SA 1kg Dry - 1620

Mt Zero, VIC Ctn 6 x 150g Dry - SALTPL010

Pink Lake Salt w/ Chilli Grinder

Pink Lake Salt w/ Sea Kelp Grinder

Pink Lake Salt w/ Kalamata Grinder

Mt Zero, VIC Ctn 6 x 130g Dry - SALTPL020

Mt Zero, VIC Ctn 6 x 150g Dry - SALTPL030

Mt Zero, VIC Ctn 6 x 150g Dry - SALTPL040

46

Pink Lake Salt w/ Pepper Berry Grinder Mt Zero, VIC Ctn 6 x 130g Dry - SALTPL050


Pink Lake Salt w/ Herbs Grinder

Pink Lake Salt - Coarse

Pink Lake Salt - Fine

Pink Lake Salt - Coarse

Mt Zero, VIC Ctn 6 x 100g Dry - SALTPL060

Mt Zero, VIC 300g Dry - SALT070

Mt Zero, VIC 300g Dry - SALT080

Mt Zero, VIC 5kg Dry - SALT092-5kg

Pink Lake Salt - Fine

Smoked Sea Salt

Australian Sea Salt

Mt Zero, VIC 5kg Dry - SALT094-5kg

Pryamid, VIC 600g Dry - SALTSM020

Pryamid, VIC 2kg Dry - SALT010

Australian Black Pepper

Paprika Smoked - Tin

L&L, QLD 1kg Dry - PEPPER010

La Lidia, SPA 75g Dry - Spic060-TIN

Paprika Hot - Tin

Paprika Sweet - Tin

Paprika Smoked - Jar

Paprika Hot - Jar

La Lidia, SPA 75g Dry - Spic040-TIN

La Lidia, SPA 75g Dry - Spic050-TIN

La Lidia, SPA 1kg Dry - SPIC030

La Lidia, SPA 1kg Dry - SPIC010

Paprika Sweet - Jar

Saffron

Saffron

Sumac

La Lidia, SPA 1kg Dry - SPIC020

Gohar, IRAN Ctn 12 x 1g Dry - SPIC075

Gohar, IRAN 10g Dry - SPIC070

Kumari, TRK 250g Dry - SPIC090

Egyptian Dukkah

Egyptian Dukkah

Zahtah

Mount Zero, VIC 100g Dry - SB010

Mount Zero, VIC 1kg Dry - SB020

Kumari, TRK 250g Dry - SB030

47


Plums Sliced

Mandarin Segments

Lemon Slice

Licorice Chunks

Fresh As, NZ 150g Dry - FD120

Fresh As, NZ 150g Dry - FD070

Fresh As, NZ 120g Dry - FD055

Fresh As, NZ 200g Dry - FD047

Apple Braeburn Quarters

Strawberry Sliced

Rhubarb Batons

Pineapple Chunks

Fresh As, NZ 150g Dry - FD005

Fresh As, NZ 100g Dry - FD150

Fresh As, NZ 100g Dry - FD200

Fresh As, NZ 200g Dry - FD110

Blueberry Slices

Pear Pieces

Cherries Whole

Blackberry Whole

Fresh As, NZ 200g Dry - FD030

Fresh As, NZ 150g Dry - FD105

Fresh As, NZ 200g Dry - FD040

Fresh As, NZ 200g Dry - FD010

Mango Sliced

Lychee Whole

Raspberry Whole

Coconut Crumbs

Fresh As, NZ 150g Dry - FD080

Fresh As, NZ 200g Dry - FD060

Fresh As, NZ 200g Dry - FD130

Fresh As, NZ 70g Dry - FD045

Meyer Lemon Juice Flakes

Pomegranate Molasses Chunks

Strawberry Powder

Mango Powdered

Fresh As, NZ 60g Dry - FDL033

Fresh As, NZ 100g Dry - FDL050

Fresh As, NZ 150g Dry - FD160

Fresh As, NZ 200g Dry - FD090

Blood Orange Powdered

Blackberry Powder

Raspberry Powder

Fresh As, NZ 150g Dry - FD020

Fresh As, NZ 200g Dry - FD012

Fresh As, NZ 200g Dry - FD140

48


Capers

Green Pea Powder

Carrot Powder

Beetroot Powder

Fresh As, NZ 50g Dry - FD200

Fresh As, NZ 200g Dry - FDV020

Fresh As, NZ 150g Dry - FDV060

Fresh As, NZ 200g Dry - FDV010

Sweetcorn Powder

Pumpkin Powder

Dark Balsamic Vinegar Chunks

Fresh As, NZ 200g Dry - FDV030

Fresh As, NZ 150g Dry - FDV040

Fresh As, NZ 100g Dry - FDL010

White Balsamic Vinegar Chunks

Chardonnay Vinegar Flake

Manuka Honey Chunks

Malt Vinegar Flake

Fresh As, NZ 100g Dry - FDL022

Fresh As, NZ 80g Dry - FDL025

Fresh As, NZ 100g Dry - FDL030

Fresh As, NZ 80g Dry - FDL035

Rice Wine Vinegar Flakes

Soy Sauce Flakes

Yuzu Juice Flakes

Coriander Powder

Fresh As, NZ 50g Dry - FDL038

Fresh As, NZ 80g Dry - FDL040

Fresh As, NZ 50g Dry - FDL045

Fresh As, NZ 60g Dry - FDS010

KafďŹ r Lime Leaf Powder

Tarragon Powder

Mint Powdered

Thyme Powder

Fresh As, NZ 100g Dry - FDS020

Fresh As, NZ 80g Dry - FDS030

Fresh As, NZ 60g Dry - FDS040

Fresh As, NZ 80g Dry - FDS050

Dill Powder

Freeze Dried Finger Lime

Freeze Dried Kakadu Plum

Fresh As, NZ 70g Dry - FDS060

The Australian Superfood Co., NSW 80g Dry - ASF017

The Australian Superfood Co., NT 80g Dry - ASF018

49


Freeze Dried Riberry

Freeze Dried Quandong

Ground Lemon Myrtle

Ground Roasted Wattleseed

The Australian Superfood Co., NSW 80g Dry - ASF019

The Australian Superfood Co., SA 80g Dry - ASF020

The Australian Superfood Co., NSW 80g Dry - ASF010

The Australian Superfood Co., WA 80g Dry - ASF011

Cinnamon Myrtle

Mountain Pepper Leaf

Freeze Dried Davidson Plum

Strawberry Gum

The Australian Superfood Co., NSW 80g Dry - ASF012

The Australian Superfood Co., TAS 80g Dry - ASF015

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

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

Aniseed Myrtle

Giant Couscous (Moghrabieh)

Organic French Couscous

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

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

Biodynamic Falafel Mix

Biodynamic Falafel Mix

Mt Zero, VIC 500g Dry - PUL035

Mt Zero, VIC 4kg Dry - PUL040

50


Cracked Farro

Pearled Farro

Biodynamic Farro

Mt Zero, VIC 500g Dry - PUL047C

Mt Zero, VIC 500g Dry - PUL045

Mt Zero, VIC 2kg Dry - PUL048

Biodynamic French Style Green Lentils

Biodynamic French Style Green Lentils

Mt Zero, VIC 500g Dry - PUL049-500g

Mt Zero, VIC 2kg Dry - PUL050-2kg

Persian Red Lentils Mt Zero, VIC 500g Dry - PUL070-500g

Persian Red Lentils

Organic Quinoa

Organic Quinoa

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

Mt Zero, VIC 500g Dry - PUL100

Mt Zero, VIC 2kg Dry - PUL105

Organic Black Quinoa

Organic Red Quinoa

Organic White Quinoa

Chefs Choice 500g Dry - PULIM030

Chefs Choice 500g Dry - PULIM040

Chefs Choice 500g Dry - PULIM050

Wholegrain Freekeh

Wholegrain Freekeh

Biodynamic Pearl Barley

Mt Zero, VIC 500g Dry - PUL041

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

Mt Zero, VIC 500g Dry - PUL001

Biodynamic Pearl Barley

Faba Beans

Mt Zero, VIC 2kg Dry - PUL002

Mt Zero, VIC 2kg Dry - PULFAB

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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 Soup Mix Mt Zero, VIC 500g Dry - PUL110

Biodynamic Spiced Red Lentil Burger Mix

Yellow Polenta - Bramata Riseria Molinaro, ITA 750g Dry - POLENTA010

Mt Zero, VIC 500g Dry - PUL115

White Polenta

Chia Seed

Riseria Molinaro, ITA 750g Dry - POLENTA020

Chefs Choice 500g Dry - PULIM020

Peeled Australian Chestnuts

Arborio Rice

Carnaroli

Cheznuts, VIC 1Kg Dry - CN010

Riseria Molinaro, ITA 1kg Dry - RR010

Riseria Molinaro, ITA 1kg Dry - RR020

Vialone Nano

Arroz La Cuna Paella Rice

Wild Rice

Rice Integrale (Wholemeal)

Riseria Molinaro, ITA 1kg Dry - RR030

La Cuna Ctn 10 x 1kg Dry - RS010

Ministy of Nature, USA 1kg Dry - RW010

Riseria Molinaro, ITA 1Kg Dry - RR050

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Rice Corallo (Red)

Rice Ebano (Black)

Riseria Molinaro, ITA 1Kg Dry - RR040

Riseria Molinaro, ITA 1Kg Dry - RR060

Arrabbiata Sauce

Tomato & Fresh Basil Sauce

Napoletana

Pizza Sauce

Lucia’s, SA Ctn 6 x 500g Dry - LS010-ctn6

Lucia’s, SA Ctn 6 x 490g Dry - LS015-ctn6

Lucia’s, SA Ctn 6 x 490g Dry - LS036

Lucia’s, SA Ctn 6 x 350g Dry - LS045-ctn6

Premium Passata

Corn Tortilla 14.5cm

Corn Tortilla 11cm

Lucia’s, SA Ctn 6 x 725g Dry - LS055-ctn6

La Tortilleria, VIC Ctn 10 x 1kg Dry - Tor010

La Tortilleria, VIC Ctn 10 x 1kg Dry - Tor020

Blue Corn Tortilla 14.5cm

Totopos (Tortilla Chips)

Tostada (Fried Tortilla)

Corn Tortilla 15pc (14.5cm)

La Tortilleria, VIC Ctn 10 x 1kg Chilled - Tor00B

La Tortilleria, VIC Ctn 2 x 1kg Dry - TOR0222

La Tortilleria, VIC Ctn 9 x 300g Dry - TOR0333

La Tortilleria, VIC Ctn 10 x 330g Dry - TOR066

Corn Tortilla 8pc (16cm)

Totopos (Tortilla Chips)

Mixed Forest Mushrooms

La Tortilleria, VIC Ctn 12 x 220g Dry - TOR067

La Tortilleria, VIC Ctn 8 x 200g Dry - TOR070

Plantin, FRA 500g Dry - FUNG010

Porcini Mushroom

Morels

Black Truffle Paste

Plantin, FRA 500g Dry - FUNG005

HBC, FRA 500g Dry - FUNG030

Plantin, FRA 120g Dry - TRP010

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Truffle Salsa

Cajun Peanuts

Chilli Peanuts

Plantin, FRA 120g Dry - TRS011

Hoffa’s Nuts, QLD Ctn 12 x 75g Dry - HON010

Hoffa’s Nuts, QLD Ctn 12 x 75g Dry - HON011

Curry Peanuts

Cajun Peanuts

Chilli Peanuts

Curry Peanuts

Hoffa’s Nuts, QLD Ctn 12 x 75g Dry - HON012

Hoffa’s Nuts, QLD Ctn 6 x 200g Dry - HON013

Hoffa’s Nuts, QLD Ctn 6 x 200g Dry - HON014

Hoffa’s Nuts, QLD Ctn 6 x 200g Dry - HON015

Cajun Peanuts - FS

Chilli Peanuts - FS

Curry Peanuts - FS

Hoffa’s Nuts, QLD 1kg Dry - 1778

Hoffa’s Nuts, QLD 1kg Dry - 1779

Hoffa’s Nuts, QLD 1kg Dry - 1780

White Couverture 38/40

Javanese Milk Couverture 34%

Ghanaian Couverture 52%

Venezualan Couverture 58%

Irca, ITA 5kg Chilled - Chocir010

Irca, ITA 5kg Chilled - Chocir020

Irca, ITA 5kg Chilled - Chocir030

Irca, ITA 5kg Chilled - CHOCIR040

Equadorian Couverture 64%

Sumatran Couverture 72%

Ecuador 70%

Bittersweet Couverture Picc

Irca, ITA 5kg Chilled - CHOCIR050

Irca, ITA 5kg Chilled - CHOCIR060

Lindt, CHE 2.5kg Chilled - CHOCL010

Lindt, CHE 2.5kg Chilled - CHOCL020

Milk Couverture Picc

White Couverture Picc

Tanzanian 80% - Bar

Madagascar 72% - Bar

Lindt, CHE 2.5kg Chilled - CHOCL030

Lindt, CHE 2.5kg Chilled - CHOCL040

Bright Chocolate, VIC Ctn 15 x 45g | 1kg

Bright Chocolate, VIC Ctn 15 x 45g | 1kg

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Ecuador 72% - Bar

Dominican Republic 70% - Bar

Milk Chocolate 44% - Bar

Trinidad 68% - Bar

Bright Chocolate, VIC Ctn 15 x 45g | 1kg

Bright Chocolate, VIC Ctn 15 x 45g | 1kg

Bright Chocolate, VIC Ctn 15 x 45g | 1kg

Bright Chocolate, VIC Ctn 15 x 45g | 1kg

Cocoa Powder - Italian

Cocoa Nibs

Cocoa Butter Shredded

Irca, ITA 1kg Chilled - COCOA040

Felchlin, CHE 1kg Chilled - COCOA030

Felchlin, CHE 2.5kg Chilled - COCOA010

Cocktail Neutral Round - 38mm Felchlin, CHE 378p Dry - PC010-hd95

Buckwheat Flour

Cocktail Flower Sweet- 50mm

Chef’s Choice C500g Dry - PULIM010

Felchlin, CHE 135p Dry - PC020-hd49

Round Pastry Shell - Sweet 55x15mm

Round Pastry Shell - Flaky 55x15mm Pasteles Bakehouse 200pc Dry - PSRF020

Pasteles Bakehouse 200pc Dry - PSRS010

Round Pastry Shell - Flaky 40x12mmD Pasteles Bakehouse 200pc Dry - PSRF040

Round Pastry Shell - Sweet 40x12mmD Pasteles Bakehouse 200pc Dry - PSRS030

Vanilla Beans 12-14cm (10pc)

Vanilla Beans 100g

HBC, PNG 10 pc Dry - VBS100

Heilala, NZ/TON 100g Dry - HL005

Vanilla Extract - 500ml

Vanilla Paste 750g

Isomalt

Heilala, NZ/TON 500ml Dry - HL030

Heilala, NZ/TON 750ml Dry - HL050

Irca, ITA 1kg Dry - PATI040

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White Mahogany

Leatherwood

Giant Mallee

Colony, NSW Ctn 6 x 250g Dry - HR050

Colony, TAS Ctn 6 x 250g Dry - HR030

Colony, VIC Ctn 6 x 250g Dry - HR070

White Mahogany

Leatherwood

Giant Mallee

Honeycomb Frame

Colony, NSW 1kg Dry - HONEY050

Colony, TAS 1kg Dry - HONEY040

Colony, VIC 1kg Dry - HONEY030

Colony each Dry - HCF010Y

Frozen Raspberries

Frozen Strawberries

Frozen Blueberries

My Berries, QLD Ctn 6 x 300g Frozen - MBYR010

My Berries, QLD Ctn 6 x 350g Frozen - MBYR020

My Berries, QLD Ctn 6 x 350g Frozen - MBYR030

Frozen Blackcurrants

Frozen My Berry Blend

Frozen Raspberries

Frozen Strawberries

My Berries, QLD Ctn 6 x 350g Frozen - MBYR050

My Berries, QLD Ctn 6 x 350g Frozen - MBYR040

My Berries, QLD 1kg Frozen - MBYF100

My Berries, QLD 1kg Frozen - MBYF200

Frozen Blueberries

Frozen Blackcurrants

Frozen My Berry Blend

My Berries, QLD 1kg Frozen - MBYF300

My Berries, QLD 1kg Frozen - MBYF500

My Berries, QLD 1kg Frozen - MBYF400

White Rocky Road

Dark Rocky Road

Milk Rocky Road

Slab Rocky Road Dark

Cocoa-Centric, QLD Ctn 8 x 138g RockyR030

Cocoa-Centric, QLD Ctn 8 x 138g RockyR010

Cocoa-Centric, QLD Ctn 8 x 138g RockyR020

Cocoa-Centric, QLD 3kg Rocky010-3KG

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Slab Rocky Road Milk

Slab Rocky Road White

Pashmak Vanilla

Cocoa-Centric, QLD 3kg Rocky020-3kg

Cocoa-Centric, QLD 3kg Rocky030-3KG

Pariya, IRAN 200g Dry - PAST021

Pashmak Pistachio

Organic Berry and Cacao Granola

Pariya, IRAN 200g Dry - PAST030

The Wild, VIC 5kg | Ctn 6 x 360g Dry - 1761 | 1762

Organic Lime and Coconut Muesli

Organic Orange and Cacao Crumble

Organic Vanilla and Chia Porridge

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

Organic Lemon and Blueberry Bircher The Wild, VIC 5kg | Ctn 6 x 360g Dry - 1763 | 1768

Drinking Chocolate

Apple Cream Soda

Cucumber Basil Tonic

Kali, VIC 1kg Dry - SomDC020

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

BNE Soda Co. Ctn 6 x 500ml Dry - BSC014

Garden Tonic

Thyme Ginger Beer

Pink Grapefruit and Rosemary

Myrtle Lemonade

BNE Soda Co. Ctn 6 x 500ml Dry - BSC015

BNE Soda Co. Ctn 6 x 500ml Dry - BSC010

BNE Soda Co. Ctn 6 x 500ml Dry - BSC011

BNE Soda Co. Ctn 6 x 500ml Dry - BSC012

Galaxy Tonic BNE Soda Co. Ctn 6 x 500ml Dry - BSC016

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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!             

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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.                   

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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.            

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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.          

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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.     

63


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.     

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Ohyama Foods    Ohyama Foods has been fermenting vinegar since 1930. Located in the town of Aya in Miyazaki  prefecture, they have access to the clean waters from a laurel forest, which is a key ingredient in the  production of their vinegars. They pride themselves on using local and organic ingredients,  and using traditional methods for their production process.    Ohyama Junmai Su (Rice Vinegar) - (900ml)  This pure rice vinegar is made with locally sourced organic rice, white Koji and water.  Commercially made rice vinegar contains very little rice and is made mostly from ethyl alcohol.  Nothing like any commercial vinegar readily available abroad, this bright, aromatic vinegar  fermented from in-house brewed Sake doesn’t have the harshness of ethyl alcohol. Ohyama  Junmai Su is elegant, and has a beautiful balance of acidity and sweetness, which will be best  in cold applications such as dressings and sauces. You can replace white wine vinegar or  apple cider vinegar, which are more fruity and sometimes too overpowering for delicate  dishes. Curing fish such as Mackerel with this high quality vinegar will make an obvious  difference.    Ohyama Genmai Su (Brown Rice Vinegar) - (500ml)  A companion to the Junmai Su (fermented from white rice brewed sake),  this full-flavored vinegar has gentle caramel overtones. The steamed organic brown  rice, black Koji, and water from the laurel forest, is left to ferment in earthernware pots  along the hillsides of sunny Miyazaki prefecture where the early morning ocean breezes  and fog help cool the pots (and slow fermentation) before the intense heat of the day  kicks in the fermentation action of the vinegar mash. Each pot holds 300-500 liters, and  each of the 300 pots has been dug into the ground a third of the way. In Japan, brown  rice vinegar is sometimes consumed as a health beverage, believed to aid weight loss.  This vinegar can be used to pickle vegetables such as garlic, and it is often added to  chicken and pork dishes to enhance depth and Umami. 


Sakai Shouten    Sakai Shouten has been making Hongarebushi in Kagoshima prefecture of Kyushu since 1950.  Katsuobushi is the base of Japanese cuisine, and it is combined with Konbu to make the Umami rich  Dashi. There are two types of Katsuobushi- Arabushi is made by boiling, smoking and drying the Skipjack  Tuna, and Honkarebushi adds the step of cultivating mould and drying in the sun. 80% of shaved  Katsuobushi available in Japan is Arabushi, but Sakai Shouten only produces Honkarebushi, which is the  more superior type because of the enhanced Umami.     Whole Honkarebushi - (300g)  Hand-cut, simmered and smoked Skipjack Tuna fillets that have  been fermented, moulded and sun dried on a rotating schedule  over the course of 6 months. Paired with Konbu, makes a subtle  yet Umami rich Dashi. Also brilliant as a generous garnish over  boiled vegetables or tossed with Japanese-style pickles. Serve  the shaved Katsuobushi table side from the shaver for an added  effect!  *The shaver is sold separately      Honkarebushi Flakes - (80g)  Shaved from the whole fermented Katsuobushi (Honkarebushi). Much more  aromatic and full of flavour compared to the majority of shaved Katsuobushi  available in the market, which are only smoked. This is more convenient as  the shaving has been done for you.       

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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 1300 890 049 | 17 Rochester Street, Botany NSW 2019 | syd.orders@finofoods.com.au

Fino catalogue 2017 SYD  
Fino catalogue 2017 SYD  
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