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
Delivery Day: ___________________
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. Itâ€™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 firstname.lastname@example.org 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 customerâ€™s account. If the reading is still outside the acceptable range, the goods can be returned with the driver and a full credit will be given. The driver will record the temperature of the goods and the delivery vehicle and the time. A temperature reading for the delivery vehicle will be taken and recorded on 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
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
Seafood Concervas Anchovies
Harris Smokehouse Kai Ho Seaweed
C H E E S E 16
Yarra Valley Caviar
Fetta (Brined/Marinated) Halloumi
Mount Zero Olives
Surface Ripened: White Mould Surface Ripened: Washed Rind
PICKLED & BRINED
Blue: Natural Rind
Semi-Hard: Cheddars & Other English Styles
Semi-Hard: Naturally Rinded
Australian Semi Dried Tomatoes
Semi-Hard: Smooth Washed Hard Cooked: Smooth
Hard Cooked: Granular
OLIVE OIL SERVING ADDITIONS
Australian Extra Virgin Olive Oil
Crispbread, Crackers & Biscuits Cheese Accompaniments
O I LS 41
S M A L LG O O D S 2 9 VINEGARS 42 Bacon
Red Wine Vinegar
White Wine Vinegar
Caramelised Balsamic and Balsamic Glazes
Jamon & Paleta
Sliced and Packed for Retail
Kitchen By Mike
Horseradish and Mustards Eighteen Thousand Islands Cuttaway Creek Jams
PAS TA P R O D U C T S
Lucia’s Pasta Sauce
S A LT, P E P P E R & S P I C E S
T O R T I L L AS 5 3
Olsson’s Salt Mount Zero Pink Lake Salt
SNACKS 54 FREEZE DRIED
Vinegars, Herbs & Flavours
IRCA Italian Couverture Chocolate
A U S T R A L I A N N AT I V E S
Lindt Chocolate Bright Chocolate
P U LS E S , G R A I N S & S E E D S
Couscous Beluga Lentils
Lentils du Puy
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
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
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
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
Pepe Saya, NSW 1kg Chilled - BUTTPS088
Pepe Saya, NSW 200g Chilled - CRPS020N
Pepe Saya, NSW 1L Chilled - CRPS010
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
Olympus, QLD 1kg Chilled - YOGU020
Olympus, QLD 5kg Chilled - YOG010
Gundowring, VIC Ctn12 x 100ml Frozen - GUNIN010
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
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
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
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
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
Garlic and Pepper
Goat on a Hot Tin Roof
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
Chevre Goats Milk
Smoked Chevre Goats Milk
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
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
Picandou Frais - Small Fresh Goatâ€™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
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
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
# Buffalo Milk Halloumi
Olympus, QLD Approx. 400g Chilled - CHSH070
Olympus, QLD Approx. 320g Chilled - CHSH071
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
Fior di Latte
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
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
Cherry Bocconcini (Ciliegine)
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
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
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 Goatsâ€™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
# 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
# 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
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
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
# 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
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
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
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
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
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
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
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
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.
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.
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.
LEMON MYRTLE CHEVRE
Lightly rolled in the Lemon Myrtle herb and allowed to rest for 2 - 3 hours before packaging. A must for the cheese board and fabulous with fresh apples and pears.
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
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
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.
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.
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.
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.
Kris Lloyd’s latest offering in goat’s milk from the Adelaide Hills; a
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.
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.
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.
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
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.
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
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
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.
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
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
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
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
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.
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.
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
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.
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.
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
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
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
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
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
# Quince Paste - Santa Teresa
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
Dried Red & Green Apple
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
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
De Palma Salumi, NSW Approx. 200g Chilled - DEP020
Salumi Australia, NSW Approx. 1kg Chilled - SAUST020
# 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
# 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
# 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
# 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
# Salame Norcia Finocchiata
# 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
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
# Wagyu Bresaola
# Guanciale â€“ 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
De Palma Salumi, NSW Approx. 1.2kg Chilled - DEP040
De Palma Salumi, NSW Approx. 1.2kg Chilled - DEP050
# 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
# 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
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
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.
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.
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
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.
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.
Yellow Fin Tuna
Chipirones en su tinta (Squid)
Cuca, SPA 115g Dry - TUNA020
Cuca, SPA 115g Dry - MVSP020
Mejillones in Galician sauce (Mussels)
Navajas Grande (Razor Clams)
Sardines in Organic EVOO
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
Cuca, SPA 120g Dry - MVSP060
Cuca, SPA 120g Dry - MVSP070
Cuca, SPA 125g Dry - MVSP090
Conservas Emilia, SPA 180g Dry - CONR030
Baby Sardine ‘ Sardinillas’
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
# 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
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
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
Delicius, ITA Approx. 400g Chilled SFP050
Salumi Australia Approx. 100g Chilled - SFP060
BPF, QLD 170g Dry - XO010
Essential Ingredients, ITA 500g Chilled - INK020
Wild Australian Olives
Mount Zero, VIC 10kg (7kg drained) Dry - OLWILD-mtzero-7kg
Mount Zero, VIC 10kg (7kg drained) Dry - OLARB-mtzero-7kg
Mount Zero, VIC 10kg (7kg drained) Dry - OLLIG-mtzero-7kg
Organic Kalamata Olives
Blonde Kalamata Olives
Mount Zero, VIC 10kg (7kg drained) Dry - OLMAN010
Mount Zero, VIC 10kg (7kg drained) Dry - OLKAL-mtzero-7kg
Mount Zero, VIC 10kg (7kg drained) Dry - OLBLOND-mtzero-8kg
Mount Zero, VIC 10kg (7kg drained) Dry - OLMIX-mtzero-7kg
Biodynamic Gordal Olives
Mount Zero, VIC 10kg (7kg drained) Dry - OLGOR-7kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLWILD-mtzero-2kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLARB-mtzero-2kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLLIG-mtzero-2kg
Biodynamic Gordal Olives
Organic Kalamata Olives
Blonde Kalamata Olives
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLMAN020
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLGOR2kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLKAL-mtzero-2kg
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLBLOND-mtzero-2kg
Australian Wild Olives
Organic Kalamata Olives
Mount Zero, VIC 2kg (1.5kg drained) Dry - OLMIX-mtzero-2kg
Mount Zero, VIC 300g Dry - OLRET300
Mount Zero, VIC 300g Dry - OLRET100
Mount Zero, VIC 300g Dry - OLRET400
Black Kalamata Olives
Green Kalamata Olives
Mount Zero, VIC 300g Dry - OLRET700
Fino, SA 10kg (6kg drained) Dry - PO010
Fino, SA 10kg (6kg drained) Dry - PO020
Pitted Black Kalamata Olives
Pitted Green Kalamata Olives
Sliced Black Kalamata Olives
Mixed Pitted Olives
Fino, SA 10kg (6kg drained) Dry - PO030
Fino, SA 10kg (6kg drained) Dry - PO040
Fino, SA 10kg (6kg drained) Dry - PO050
Fino, SA 10kg (6kg drained) Dry - PO060
Halved Black Kalamata Olives Fino, SA 10kg (6kg drained) Dry - PO070
Ghost Chilli Pickles
Bread & Butter PIckles
Westmont Picklery, NSW Ctn 6 x 500g Dry - PICK220
Westmont Picklery, NSW Ctn 6 x 500g Dry - PICK240
Westmont Picklery, NSW Ctn 6 x 500g Dry - PICK200
Bread & Butter Pickles
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
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
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
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
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)
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
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
Harcourt, VIC 375ml Dry - VINBOTAP375
Australian Aged 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
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
Caramelised Fig Balsamic - 250ml Lirah, QLD Ctn 8 x 250ml Dry - LVT150NEW
Chardonny Aged Verjus
Lirah, QLD Ctn 8 x 250ml Dry - LVT010
Mount Zero, VIC 750ml Dry - VER750
Fino, QLD 1lt Dry - LVB110
Pedro Ximenex Cooking Wine
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
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
Mango and Coconut Chutney
Granny Smith Apple Chutney
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
Mustard and Verjuice Dressing
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
Green Jalapeno Sauce
Hot & Smokey Sauce
Habanero Hot Sauce
Chinchilli, QLD Ctn 6 x 150g Dry - HS010
Chinchilli, QLD Ctn 6 x 150g Dry - HS020
Chinchilli, QLD Ctn 6 x 150g Dry - HS030
Billinudgel Brown Sauce
Billinudgel Green Mojo Sauce
Billinudgel Smoked Hot Sauce
Chinchilli, QLD Ctn 6 x 100g Dry - HS040
Church Farm, NSW Ctn 6 x 200g Dry - CFS020
Church Farm, NSW Ctn 6 x 200g Dry - CFS030
Church Farm, NSW Ctn 6 x 200g Dry - CFS010
Companhia das Ervas, BRA 80ml Dry - 1754
Companhia das Ervas, BRA 80ml Dry - 1755
Companhia das Ervas, BRA 80ml Dry - 1756
Companhia das Ervas, BRA 80ml Dry - 1753
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
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
Newman’s, SA 1kg Dry - NEW070
Fenn Foods, QLD 2.2kg Chilled - FENNFS010
Satay Sauce with Extra Chilli
Indonesian Hot Chilli Sauce
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
Pure Maple Syrup
Queen, CAN 1lt Dry - SYRU015
Queen 500ml Dry - SYRU010
Cortas, LEB 300ml Dry - SYRU020
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
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 Selâ€™ 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
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
La Lidia, SPA 1kg Dry - SPIC020
Gohar, IRAN Ctn 12 x 1g Dry - SPIC075
Gohar, IRAN 10g Dry - SPIC070
Kumari, TRK 250g Dry - SPIC090
Mount Zero, VIC 100g Dry - SB010
Mount Zero, VIC 1kg Dry - SB020
Kumari, TRK 250g Dry - SB030
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
Fresh As, NZ 150g Dry - FD005
Fresh As, NZ 100g Dry - FD150
Fresh As, NZ 100g Dry - FD200
Fresh As, NZ 200g Dry - FD110
Fresh As, NZ 200g Dry - FD030
Fresh As, NZ 150g Dry - FD105
Fresh As, NZ 200g Dry - FD040
Fresh As, NZ 200g Dry - FD010
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
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
Fresh As, NZ 150g Dry - FD020
Fresh As, NZ 200g Dry - FD012
Fresh As, NZ 200g Dry - FD140
Green Pea 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
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
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
Fresh As, NZ 100g Dry - FDS020
Fresh As, NZ 80g Dry - FDS030
Fresh As, NZ 60g Dry - FDS040
Fresh As, NZ 80g Dry - FDS050
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
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
Mountain Pepper Leaf
Freeze Dried Davidson Plum
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
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
Chef’s Choice, ISR 500g Dry - MIDD017-ISRAELI
Mt Zero, VIC 500g Dry - PUL002-500g
Mt Zero, VIC 2kg Dry - PUL005-2kg
Chick Peas - 2kg
Chickpeas - Cooked
Mt Zero, VIC 500g Dry - PUL010-500g
Mt Zero, VIC 2kg Dry - Pul022-2kg
Pangkarra, SA Ctn 8 Dry - PAN010
Biodynamic Falafel Mix
Biodynamic Falafel Mix
Mt Zero, VIC 500g Dry - PUL035
Mt Zero, VIC 4kg Dry - PUL040
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
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
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
Mt Zero, VIC 2kg Dry - PUL002
Mt Zero, VIC 2kg Dry - PULFAB
French Hulled Millet - Australian Grown
Red Sorghum Mt Zero, VIC 2kg Dry - PULSOR
Mt Zero, VIC 2kg Dry - PULMIL
Biodynamic WG Rye
Mt Zero, VIC 2kg Dry - PULRYE
Mt Zero, VIC 2kg Dry - 1818
Biodynamic 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
Riseria Molinaro, ITA 750g Dry - POLENTA020
Chefs Choice 500g Dry - PULIM020
Peeled Australian Chestnuts
Cheznuts, VIC 1Kg Dry - CN010
Riseria Molinaro, ITA 1kg Dry - RR010
Riseria Molinaro, ITA 1kg Dry - RR020
Arroz La Cuna Paella 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
Rice Corallo (Red)
Rice Ebano (Black)
Riseria Molinaro, ITA 1Kg Dry - RR040
Riseria Molinaro, ITA 1Kg Dry - RR060
Tomato & Fresh Basil Sauce
Lucia’s, SA Ctn 6 x 500g Dry - LS010-ctn6
Lucia’s, SA Ctn 6 x 490g Dry - LS015-ctn6
Lucia’s, SA Ctn 6 x 490g Dry - LS036
Lucia’s, SA Ctn 6 x 350g Dry - LS045-ctn6
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
Black Trufﬂe Paste
Plantin, FRA 500g Dry - FUNG005
HBC, FRA 500g Dry - FUNG030
Plantin, FRA 120g Dry - TRP010
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
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%
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
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 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
Cocktail Flower Sweet- 50mm
Chefâ€™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
Heilala, NZ/TON 500ml Dry - HL030
Heilala, NZ/TON 750ml Dry - HL050
Irca, ITA 1kg Dry - PATI040
Colony, NSW Ctn 6 x 250g Dry - HR050
Colony, TAS Ctn 6 x 250g Dry - HR030
Colony, VIC Ctn 6 x 250g Dry - HR070
Colony, NSW 1kg Dry - HONEY050
Colony, TAS 1kg Dry - HONEY040
Colony, VIC 1kg Dry - HONEY030
Colony each Dry - HCF010Y
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 My Berry Blend
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 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
Slab Rocky Road Milk
Slab Rocky Road White
Cocoa-Centric, QLD 3kg Rocky020-3kg
Cocoa-Centric, QLD 3kg Rocky030-3KG
Pariya, IRAN 200g Dry - PAST021
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
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
Thyme Ginger Beer
Pink Grapefruit and Rosemary
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
Established in 1902, Yamaki Jozo is a family run business that places importance on preserving nature. More than 80% of soy sauce produced in Japan is made with imported defatted soybean grits, and of the 20% that uses whole soybeans, less than 2% uses Japanese soy beans. Yamaki is one of the very few soy sauce breweries that uses whole Japanese soy beans. They stick to natural and traditional methods for production, which means they brew their soy sauce according to the season instead of all year round. Yamaki Jozo Shoyu - (1L) Brewed from Japanese soy beans, wheat, Koji, sea salt and mountain spring water. Aged over two summers in large cedar barrels, this soy sauce is deep, rich, and complexly flavoured from the naturally occurring enzymes that live in the decades old cedar barrels. Commercially produced soy sauce is saltier and has a darker colour from oxidation. Best used for a finishing touch, this soy sauce will enhance the Umami in any dish. Yamaki Jozo Ponzu (Citrus Dashi Soy Sauce) -(360ml) With Yamaki’s organic soy sauce as the base, this irresistible sauce is natural Umami in a bottle. The organic rice vinegar and citrus juices (Yuzu, Sudachi, Yukou and Dai Dai), is balanced perfectly with the Dashi, soy sauce and Mirin. Use 1:1 with a bright olive oil for vinaigrette, dribble onto Sake-steamed fish dishes, or serve as a dipping sauce to seared steak. Yamaki Jozo Dashi Shoyu - (500ml) Packed full of Dashi components such as Katsuobushi, Konbu, and dried Shiitake, this sauce cannot be duplicated in a restaurant or home kitchen. Nappe egg dishes, dash into béchamel sauce, or spoon over homemade Tofu. An instant and natural Umami enhancer!
Yamaki Jozo Umeboshi Paste - (100g) Umeboshi is made by pickling sour plums in salt and red Shiso. It is traditionally eaten with rice, but this has been pureed and packaged for versatile use. Dab a little of this puckery paste into slightly salted cucumbers, radishes, or turnips along with a handful of shaved Katsuobushi for an instant pickle. Also good, used sparingly, as a flavouring agent for sauces and dressings, especially when combined with raw vegetables, or raw seafood such as shellfish or fish such as Kingfish and Flounder. Yamaki Jozo Shiso Powder - (40g) This bright dusting powder is made by marinating organic Shiso leaves in Ume (sour plum) “vinegar” (the brine from salting sour plums) for at least six months, then sun drying it. High quality Japanese sun-dried sea salt is added to it as well. This Shiso powder can be combined with rice vinegar or other acids to brighten to beautiful purple colour. It is a perfect complement to the Umeboshi Paste. Though traditionally served over rice, it can be used in a wide variety of applications, and works especially well with raw or pickled vegetables and seafood such as shellfish and white fleshed fish. Yamaki Jozo Hon Dashi Powder - (100g) You’ve probably seen Hon Dashi in a Japanese supermarket, but this is far superior to any instant Dashi product in the market. For those who don’t have the time or labour skillset to make Dashi, this is a life saver. Katsuobushi (smoked and dried Skipjack Tuna), Niboshi (dried sardines) and Konbu (dried kelp) are finely ground and seasoned with salt, so all you have to do is add it to hot water to make a flavourful Dashi. You can also use it as an Umami-rich alternative to salt, or as a secret ingredient in adding depth to your sauces and braises.
Ito Shoten Established in Aichi prefecture during the Edo Period (1603-1868), Ito Shoten started off as a Sake brewery. They eventually used their knowledge and techniques of making Sake to make Miso and soy sauce. The cedar barrels they use to make Miso and Tamari have been used for generations, and are rich with the precious bacteria that help the fermentation process. Tamari makes up less than 3% of soy sauce produced in Japan, and it is mostly produced in Aichi prefecture, where they also make soy bean Miso (Hatcho Miso). The ninth generation owner continues to honour his ancestors by using traditional techniques even though the production process is more time consuming. Ganko Tamari - (720ml) One thing to note is that not all Tamari soy sauce is gluten free because some producers use Koji-inoculated wheat in the production process. But Ganko Tamari is 100% gluten free. A top-of-the-line Tamari made from Japanese-sourced soybeans, Koji, and sea salt which is aged slowly and naturally for over three years in cedar barrels that are over 200 years old. Readily available, mass produced Tamari actually has sweeteners and colouring added to mimic real Tamari. This Tamari from Ito Shoten is the real stuff, and is very limited in supply. They can only obtain a fourth of the soy bean weight in liquid. Tamari has less sodium and more protein than regular soy sauce, and because it is made with 100% soy beans (with no wheat), it has more Umami and depth. Dense, rich, and intense, this is not exactly a substitute for soy sauce, so use sparingly. Particularly good with raw fish, and adds a beautiful reddish hue when used in hot applications.
Sanshu Mikawa Mirin Jozo The first generation owner established the brewery in 1910 to produce Mirin and Shochu. Located in Aichi prefecture, Mikawa Jozo today specializes in Mirin and Umeshu (plum liqueur). Their Mirin is made traditionally with just glutinous rice, Koji, and Shochu (made with the rice mash left from making Mirin), and fermented for two years until the alcohol level is around 14%. Even in Japan, most of the Mirin available in the market is Mirin-fu Chomiryou, which is a low alcohol blend of added sugar (such as corn syrup), rice and Koji. Hon-Mirin refers to real Mirin, but even most of the Hon-Mirin available these days are made using modern techniques, with white liquor, some sort of sweetener, and is only fermented for 40-60 days. Mikawa Mirin- 700ml If you do a taste comparison with the average Mirin available in the market, the difference is astounding. This is a Mirin that you can drink like Sake- it is viscous, and has a natural sweetness and hints of caramel. Mirin is traditionally used in Japanese cuisine to remove unwanted odours, enhance Umami (as the alcohol evaporates) and to add the kind of glaze that sugar cannot. It is most famously used to make the Teriyaki glaze, and it can be used in all other types of glazes for meat or vegetables. Because the sweetness comes from the conversion of starch into sugars by the Koji, it is very subtle, and has a clean finish. Mirin can easily substitute cooking wine and a sweetener, and the quality of Mikawa Mirin will elevate any dish.
Kushino Nouen Located in Oita prefecture of Kyushu, Kushino Plantation grows their Yuzu without the use of pesticides or chemical fertilizers. Yuzu is a particularly difficult citrus to grow, and it takes years before a tree can produce edible fruit. Kushino Green Yuzu Kosho - (50g) Kushino salts the green Yuzu peels and green chilies separately and let them ferment for at least one year. Before packaging, the Yuzu peel and chilies are ground using white marble, to prevent too much heat from affecting the aromas. The small jars are deceptive. All you need is love a tiny dab of this explosive paste that Nancy Hachisu has dubbed, “the next Sriracha.” Adds a bright citrusy-salty note to mild soups or sauces, and fantastic stirred into mayonnaise or olive oil vinaigrettes. Yuzu Kosho works particularly well with grilled meats and raw seafood such as scallops and white flesh fish. Kushino Red Yuzu Kosho - (50g) Made the in the same process as green Yuzu Kosho, but with late-season red chillies, and Japanese sea salt. The red Yuzu Kosho has a slightly rounder profile than the green, and has more heat. The difference is very much like comparing green chillies to red chillies- the green has more fresh and vegetal notes, while the red has a bit of sweetness and depth. Red Yuzu Kosho can be used in the same way as Green Yuzu Kosho, but may be preferred for the beautiful red colour. Also works better with gamey meats such as lamb and duck, and fattier fish such as raw salmon.
Wadaman Located in Osaka, Wadaman has been dealing with sesame since 1883. While they grow a small portion of sesame themselves, they source the best quality sesame locally and from overseas, where they have close relationships with the farmers. Wadaman Roasted Gold Sesame - (120g) Wadaman has mastered the art of roasting sesame, and this superior roasted gold sesame seeds are not to be confused with other sesame seeds. With a fluffy yet crunchy texture, these fragrant sesame seeds will add a beautiful nuttiness to salads, salad dressings, noodle dishes and desserts. A traditional Japanese dish using sesame seeds is the Goma-ae, which can be made by grinding sesame seeds with soy sauce and sugar, and dressing vegetables such as spinach. Wadaman Black Sesame Paste - (400g) A beautifully rich, imminently spoonable paste that can be incorporated easily into any number of sauces or just dribbled onto food as is. Caveat: mix well. Wadaman Golden Sesame Oil - (180ml) Hands down the best sesame oil produced in Japan. The process Wadaman uses for cleaning, roasting, and finally separating out the best seeds is mind boggling. Once you compare this sesame oil to the one you’ve been using, you will taste the difference immediately. Use it as a finishing oil over vegetables or seafood, or use it as a fat substitute in baking. A little goes a long way, though you might be tempted to use more.
Ohyama Foods Ohyama Foods has been fermenting vinegar since 1930. Located in the town of Aya in Miyazaki prefecture, they have access to the clean waters from a laurel forest, which is a key ingredient in the production of their vinegars. They pride themselves on using local and organic ingredients, and using traditional methods for their production process. Ohyama Junmai Su (Rice Vinegar) - (900ml) This pure rice vinegar is made with locally sourced organic rice, white Koji and water. Commercially made rice vinegar contains very little rice and is made mostly from ethyl alcohol. Nothing like any commercial vinegar readily available abroad, this bright, aromatic vinegar fermented from in-house brewed Sake doesn’t have the harshness of ethyl alcohol. Ohyama Junmai Su is elegant, and has a beautiful balance of acidity and sweetness, which will be best in cold applications such as dressings and sauces. You can replace white wine vinegar or apple cider vinegar, which are more fruity and sometimes too overpowering for delicate dishes. Curing fish such as Mackerel with this high quality vinegar will make an obvious difference. Ohyama Genmai Su (Brown Rice Vinegar) - (500ml) A companion to the Junmai Su (fermented from white rice brewed sake), this full-flavored vinegar has gentle caramel overtones. The steamed organic brown rice, black Koji, and water from the laurel forest, is left to ferment in earthernware pots along the hillsides of sunny Miyazaki prefecture where the early morning ocean breezes and fog help cool the pots (and slow fermentation) before the intense heat of the day kicks in the fermentation action of the vinegar mash. Each pot holds 300-500 liters, and each of the 300 pots has been dug into the ground a third of the way. In Japan, brown rice vinegar is sometimes consumed as a health beverage, believed to aid weight loss. This vinegar can be used to pickle vegetables such as garlic, and it is often added to chicken and pork dishes to enhance depth and Umami.
Sakai Shouten Sakai Shouten has been making Hongarebushi in Kagoshima prefecture of Kyushu since 1950. Katsuobushi is the base of Japanese cuisine, and it is combined with Konbu to make the Umami rich Dashi. There are two types of Katsuobushi- Arabushi is made by boiling, smoking and drying the Skipjack Tuna, and Honkarebushi adds the step of cultivating mould and drying in the sun. 80% of shaved Katsuobushi available in Japan is Arabushi, but Sakai Shouten only produces Honkarebushi, which is the more superior type because of the enhanced Umami. Whole Honkarebushi - (300g) Hand-cut, simmered and smoked Skipjack Tuna fillets that have been fermented, moulded and sun dried on a rotating schedule over the course of 6 months. Paired with Konbu, makes a subtle yet Umami rich Dashi. Also brilliant as a generous garnish over boiled vegetables or tossed with Japanese-style pickles. Serve the shaved Katsuobushi table side from the shaver for an added effect! *The shaver is sold separately Honkarebushi Flakes - (80g) Shaved from the whole fermented Katsuobushi (Honkarebushi). Much more aromatic and full of flavour compared to the majority of shaved Katsuobushi available in the market, which are only smoked. This is more convenient as the shaving has been done for you.
L A U N C H O F A R T I S A N J A PA N W I T H N A N C Y H A C H I S U + M A M I K I TA N I Author of â€œPreserving the Japanese Wayâ€? Nancy Singleton Hachisu played a crucial role in developing our new Artisan Japanese range. Nancy, along with Yamaki Jozo representative Mami Kitani, joined us in Australia to help launch the range. We hosted industry events at Cornersmith Annandale (pictured here) and Fino Foods HQ in Brisbane and were very proud to see this project (and total labour of love) finally come to fruition.
L A U N C H O F A R T I S A N J A PA N W I T H N A N C Y H A C H I S U + M A M I K I TA N I During her time in Australia Nancy also hosted collaborative dinners with three incredible restaurants, inspired by the ideas and recipes from her book “Preserving the Japanese Way”. Thank you to Matt Lindsay from Ester (Sydney, NSW), Zeb Gilbert from Wasabi Restaurant (Noosa, QLD) and Ben Wiliamson from Gerard’s Bistro (Brisbane, QLD) for producing such exciting and creative menus and for treating the ingredients from our new range with the care and respect they deserve.
FINO FOODS 1300 890 049 | 17 Rochester Street, Botany NSW 2019 | email@example.com
Published on Nov 14, 2017