Catalogue 2016 no price

Brings the world to your table

2016 Collection





EUSTRALIS MISSION

To be the No1 specialty food provider on the market with a broad range
of quality and innovative products. We constantly seek new culinary
trends to bring you a wide variety of alternatives for your menu.
We strive to offer a service which is second to none to all our customers.
We are also very proud to introduce our new French Wine & Champagne
range that we carefully select from quality French vineyards.

Eustralis brings the world to your table.

EUSTRALIS FOOD & WINE IS HACCP APPROVED

Food Safety
CODEX
HACCP

NORTHERN
TERRITORY

QUEENSLAND

WESTERN
AUSTRALIA

SOUTH
AUSTRALIA

NEW SOUTH
WALES

VICTORIA

Office Sales Accounts

Tel : +61 8 9377 0377 Gwenael (Sales Representative) Tel: +61 8 9378 2543
Fax: +61 8 9377 0111
0431 449 546
[email protected]
12 Yelland Way, [email protected] [email protected]
Bassendean, WA 6054
Helena (Sales Representative)
0403 740 095
[email protected]

Malvina (Sales Representative)
0421 227 574
[email protected]

Eustralis Food & Wine would like to thank its partners

NEWDon’t miss our products!

Tomato Tart, p.24 Savoury Muffins, p.25 Mini plain and sesame bagels, p.37

Mini coloured Burger Buns , p.40 Large Pretzel and Pretzel baguette p.41 Large, Medium and mini donuts, p.52-53

Champagne Drappier Carte d’Or, p.109 White & Rose Wines, p.114 And some new additions to our usual range...

IONRFDOERRMINAGTION

Placing Orders

To place your order with Eustralis Food & Wine, Anne-Sophie
please choose one of the following options. Julie

Email: [email protected]
Phone: (08) 9377 0377
Fax: (08) 9377 0111

Our business hours are Monday to Friday from 7:30 AM Kristel
to 4:30 PM.
Orders can be placed by phone the day before the
delivery day or by email/fax until 6am for same day
delivery. All orders placed after 6am will be shipped on
your next designated delivery day.

Our minimum order for free delivery is $150.

Index Thawing Time
Cooking time and oven temperature recommendations.
* GST applies
Frozen products

CONTENTS Pantry P. 10 to 27 Pantry

Ready to Garnish P. 28 to 35

Bakery & Desserts P. 36 to 61

Chocolates & Pralines P. 60 to 75

Decorations P. 76 to 83

Pastry Ingredients P. 84 to 101

Equipment & Packaging P. 102 to 107

Champagne & Wines P. 108 to 114

FROZEN SEMI COOKED WHOLE FOIE GRAS LOBE

WHY IS THIS FOIE GRAS UNIQUE Frozen Semi Cooked Whole Foie Gras Lobe (313)
Lobe ≈ 450 g / Box of 6 lobes ≈ 2.7 kg
- A whole lobe of Foie Gras semi-cooked.
- The lobes are not deveined before being poached. This
foie gras holds better and loses much less fat than the
other foie gras available in Australia when pan-fried.
- Only very small lobes have been selected (weight in
between 350 g and 500 g). The smaller the lobes are, the
less fat the Foie Gras will lose when pan-fried.
- The Foie Gras are only seasoned with salt (no spices, no
alcohols) to keep it meaty and as close as possible to the
raw taste. More flavour combination possibilities for the
chef to play with.
- The lobes are flash frozen straight after being poached to
stop the cooking process and keep the Foie Gras as close
as possible to the raw texture.

Our Foie Gras is more versatile with both taste and texture
than the usual terrines. You can do almost anything with
this Foie Gras: pan-fry, poach, deep-fry, use it as stuffing
and season it with anything.

10

“The closest to raw Foie Gras available in Australia”
- Chef Philippe Mouchel

1. Defrost the foie gras for 12 hours minimum in the fridge.

2. Slice the portions. You must use a very thin sharp knife. Make sure to heat up your
knife in hot water in between every slice. A cold knife will catch and stick in the foie,
causing it to tear or crumble. A hot knife will melt the fat as it goes through, leaving you
with clean, smooth surfaces to sear. Season with fleur de sel and pepper. Vacuum-seal or
film-wrap portions to be used on another day.

3. Pan-sear the foie gras in a very hot skillet (approx. 200°C) ; stainless steel,
aluminium, cast iron, carbon steel, even a newfangled high-heat-safe non-stick skillet
will do. Carefully lay the foie gras in the skillet. Once the foie is in there, it’s a rapid-fire
process. Depending on the thickness of the slice, cook for 30 to 60 seconds on each side
or until a nice deep brown crust forms up. If needed, finish cooking in the oven at 120˚C
for a minute or under salamander.

4. Set the portions on a plate and pour off any excess fat to add to your sauce or set the
portions on paper towels to drain fat. Season to taste with Fleur de Sel and fresh ground
pepper. Serve hot.

11

DUCK PRODUCTS

Whole Duck Foie Gras Foie Gras Block Terrine (577d)
(577zzz) 1 kg
350 g

Foie Gras Duck Terrine
(575a)
500 g

Duck Liver Mousse (799ab) Duck Rillettes (166z)
500 g 500 g

Duck Fat (577ar)
320 g

12

High grade duck legs from the
Moulard duck Breed. The Moulard
duck meat has a unique taste
that is more lean, meaty, tender,
flavoursome and has less calories
per pound than the Pecking duck’s
legs. Raised with 100% grain,
vitamins and minerals.

Origin: Perigord, South West of
France

Ready to serve

Confit Duck Legs In Fat - 220 g leg (206a)
12 legs - 3.825 kg

Snail Extra Large - Burgundy, Snail Shells Extra Large (593B)
36 pieces
France (593C)
8 dozens

13

BUTTER

Isigny Butter Unsalted - 250 g roll (738) Isigny Butter Salted - 25 g portions (745)
20 rolls 48 portions

Isigny Butter Salted - 250 g roll (737) Isigny 25 g Butter Portion Holder (722)
20 rolls 24 pieces

What sets Isigny butters apart from the rest?

It is simple! The Isigny terroir has the advantage of a mild, damp climate, is near the sea and
enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there feed on
grass rich in iodine, beta carotene and trace elements.

The quality of Isigny butter reflects all these natural advantages: it is impossible to confuse it
with any other butter. It’s yellow like buttercups, has a faint taste of hazelnuts and is rich in
vitamin A.

NEW

Paysan Breton Salted Paysan Breton
Butter 10 g Portion
(041) High quality butter from Brittany,
100 pieces France.

Portion controlled format.

One of the most competitive prices on
the premium butter market.

14

Code Description CONDIMENTSSize
Price
Clovis Dijon mustard
606 Clovis Wholegrain mustard 850 g
614 Clovis Dijon mustard
581y Clovis Wholegrain mustard 850 g
581k Clovis Dijon mustard
581z Clovis Wholegrain mustard 1 kg
581x
1 kg

5 kg

5 kg

Code Description Size Price

Beerenberg Dijon mustard - 120 jars 23 g
055 Beerenberg Tomato sauce - 120 jars 25 ml
056 Beerenberg Tomato sauce - 8 jars 300 ml
060
Description Size Price
Code
Beerenberg Green tomato pickle 2 kg
Beerenberg Caramelised onions 2 kg
022a Beerenberg Tomato sauce 2 ltr
62 Beerenberg Hot tomato chutney 2 kg
1104 Beerenberg Tomato chutney 2 kg
013 Beerenberg Taka tala marinade 2 ltr
054
036a

Code Description Size Price

Goan Cuisine Tomato kasaundi 2 kg
407 Goan Cuisine Eggplant kasaundi 2 kg
385 Goan Cuisine Spicy mango chutney 2.4 kg
404 Goan Cuisine Green chilli jam 2.3 kg
389 Goan Cuisine Tandoori paste 2.1 kg
392 Goan Cuisine Cucumber achar 2 kg
382 Goan Cuisine Tamarind chutney 2.1 kg
405

Code Description Size Price

Tapenade olive 1 kg
1096



15

OILS & VINEGARS

Walnut Oil (701) Hazelnut Oil (697) Truffle Oil White (548a)
500 ml 500 ml 250 ml

Code Description Size Price

Champagne vinegar 500 ml
602 Cider vinegar 500 ml
604 Raspberry vinegar 500 ml
610 Red wine vinegar 500 ml
612 Sherry vinegar 500 ml
618 Tarragon vinegar 500 ml
620 White wine vinegar 500 ml
622

Code Description Size Price

Champagne vinegar 5 l
623 Cider vinegar 5 l
603a Red wine vinegar 5 l
624 Sherry vinegar 5 l
618a Tarragon vinegar 5 l
620a White wine vinegar 5 l
625

16

MUSHROOMS

Dried Trompettes (511Z) Dried Morels (508a)
500 g 500 g

Dried Porcini (405b) Porcini Powder (510w)
500 g 100-130 g

Frozen Chanterelles (506b) Frozen Black Truffles (506d) Peeled Truffles in Tin (663wx)
1 kg 300 g 425 ml

17

SPICES Saffron Stems - Grade 1 - Spain
(371Z)
18 1g
Saffron Stems - Grade 1 - Spain
(371zz)
10 g

Smoked Paprika - Spain (589)
75 g
Smoked Paprika - Spain (590)
500 g

Espelette Pepper Powder (593)
250 g

Harissa (589x)
70 g

Gourmet Catering Salt Catering Salt Flakes (972b) SALTS
(972c) 250 g
2 kg 19

Sel de Guerande (972)
5 kg or 25 kg

Guérande coarse sea salt has always been hand-
harvested using traditional methods and is well
known for its culinary virtues.

It is naturally grey as it crystallises on contact
with the clay from which it takes its high trace
element content.

Less salty than Mediterranean salt, Guérande salt
is softer on the palate and richer in flavour which
makes it the salt that cooks prefer.

Unwashed, unrefined and additive-free, it adds
flavour to traditional cooking.

PRESERVED VEGETABLES & PULSES

Cornichons (192) Fine Baby Capers in Fine Baby Capers in Salt Preserved Lemon (007)
4 kg (115Z) 2.5 kg
Vinegar (115) 1 kg
Cornichons (615) 850 g NEW
370 ml

Sweet Pepper Drops Flageolets (316) Artichokes in Oil (079) Chopped Spinach (984) Organic White Quinoa
(044a) 4 kg 2.3 kg 4 kg (384/137a)
Origin: Peru
Origin: Amazonia 1 kg / 5 kg
793 g

20

VEGETABLES

Pumpkin Puree (307z)
2.5 kg

100% pumpkin puree - No added salt, colours, flavours or
preservatives.
35 g nuggets.
Re-think and simplify your meal preparation. Optimise
your labour cost.
The guarantee of a constant quality.

Whole Green Bean Extra fine whole green beans.

extra fine (182a) Super thin green beans with a delicate
2.5 kg texture and flavour.

The beans are steamed and then flash
frozen to preserve the colour and
original taste. This process makes them
quick and easy to use.

They can be steam cooked, pan fried,
microwaved or even used cold after
thawing.

21

FROZEN MASHED POTATO

Frozen Mashed Potatoes (021) Ingredients: 100% Bintje Potatoes (Origin: Belgium)
2.5 kg
Frozen individual pellets: An easy way to control portions and minimize
wastage.

No more peeling of the potatoes, cutting them into equal sizes, boiling
them for just the right amount of time. All you need to do is heat and
add desired quantities of butter, milk, cream and seasoning.

The result is perfectly smooth and lump free mash

22

POTATO GRATIN DAUPHINOISE

Potato Gratin Dauphinoise (733) Ingredients: Potatoes, milk, cream, emmental, garlic
40 pieces
Instructions: Heat in oven, from frozen for 20 minutes at 180°C
or
In a microwave, from frozen for 2 minutes 40 seconds at
700W.

23

TOMATO TART NEW

Tomato Tart Ø13 cm -120 g (149zya) • Light and tasty entree or side dish
18 tarts • Nice contrast between fresh tomato and spicy mustard taste
• Made with 33% butter puff pastry
18 min
180oC Ingredients: Butter puff pastry, fresh tomatoes, wholegrain mustard,
seasoning.

Instructions: Put the tart in a pre-heated oven without defrosting and
reheat for 15 minutes at 180°C.

24

NEW SAVOURY CANAPES

Mini Spinach Muffin 30 g (141) Mini Tomato Muffin 30 g (140b)
50 muffins 50 muffins

60 60
min min

Spinach & Ricotta Lattice 80 g (157a)
50 lattices

16 min
170oC

25

JAMS & HONEY

Code Description Size Price

Apricot Jam 2.4 kg
031a Blackberry Jam 2.4 kg
049a Orange Marmelade 2.4 kg
020 Raspberry Jam 2.4 kg
047a Strawberry Jam 2.4 kg
007a

Code Description Size Price

Apricot Jam 30 g / 120 pcs
031 Blackberry Jam 30 g / 120 pcs
033 Orange Marmelade 30 g / 120 pcs
044 Raspberry Jam 30 g / 120 pcs
046 Strawberry Jam 30 g / 120 pcs
050
30 g / 120 pcs
039 Pasteurised Honey

Code Description Size Price

Apricot Jam 15 g / 120 pcs
030 Blackberry Jam 15 g / 120 pcs
032 Orange Marmelade 15 g / 120 pcs
043 Raspberry Jam 15 g / 120 pcs
047 Strawberry Jam 15 g / 120 pcs
049
15 g / 120 pcs
038 Pasteurised Honey

26

TYPICALLY FRENCH

La Perruche Brown La Perruche White

Sugar Cubes (632a) Sugar Cubes (632b)
750 g 750 g

Mint Syrup 1L Grenadine Syrup 1L La Perruche
(726) (724) Cassonade Sugar
(632c)

750 g

Orangina 330 ml Orangina 250 ml Carambar (1012w) Tagada (1008aa)
(710Z) (Orang) 200 pieces 210 pieces
24 cans 32 bottles
27

Brick Pastry (016a)
10 sheets

Blinis Ø45 mm (1114)
120 pieces

Crepes Ø27 cm - 40 gm
Unsweetened (339)
50 pieces

Profiteroles Ø45 mm
28% butter (018fff)
250 pieces

Filoettes Ø40 mm (298a)
250 pieces

28

SAVOURY TART SHELLS

RGeaardnyistho

Tart Savoury Mini Round Tart Savoury Mini Round Tart Savoury Mini Square Tart Savoury Mini Rectangle
(442) (TS4001-S) (TS4002-S) (TS4003-S)
Ø39 x 15 mm Ø41 x 17 mm 33 x 33 x 17 mm 47 x 23 x 17 mm
378 pieces 288 pieces 288 pieces 288 pieces

Tart Savoury Mini Quiche (439) Tart Savoury Medium Round (TS6001-S) Tart Savoury Medium Square (TS6002-S)
Ø50 x 20 mm Ø55 x 18 mm 50 x 50 x 18 mm
280 pieces 120 pieces 120 pieces

Tart Savoury Large Round Tart Savoury Large Rectangle Tart Neutral Round (012e)
(TS8001-S) (TS8003-S) Ø95 x 25 mm
Ø80 x 20 mm 46 x 102 x 20 mm 72 pieces
72 pieces 72 pieces

29

VANILLA & CHOCOLATE TART SHELLS

Tart Sweet Mini
Round (440)
Ø39 x 15 mm
378 pieces

Tart Vanilla Large
Round (TS8001)
Ø80 x 20 mm
72 pieces

30

Tart Vanilla Mini Tart Chocolate Mini Tart Vanilla Mini Tart Chocolate Mini Tart Vanilla Mini
Round (TS4001) Round (TS4001-C) Square (TS4002) Square (TS4002-C) Rectangle (TS4003)
Ø41 x 17 mm Ø41 x 17 mm 33 x 33 x 17 mm 33 x 33 x 17 mm 47 x 23 x 17 mm
288 pieces 288 pieces 288 pieces 288 pieces 288 pieces

Tart Vanilla Medium Round Tart Chocolate Medium Round Tart Vanilla Large Tart Chocolate Large
(TS6001) (TS6001-C) Rectangle (TS8003) Rectangle (TS8003-C)
Ø55 x 18 mm Ø55 x 18 mm 102 x 46 x 20 mm 102 x 46 x 20 mm
120 pieces 120 pieces 72 pieces 72 pieces

Tart Chocolate Large Tart Vanilla Large Tart Sweet Round (011) Tart Sweet Round (012a)
Round (TS8001-C) Square (TS8002) Ø95 x 20 mm Ø280 x 20 mm
Ø80 x 20 mm 71 x 71 x 20 mm 72 pieces 14 pieces
72 pieces 72 pieces
31

ASSORTED MINI CONES

32

Spinach Tomato Cocoa Cocoa &
Strawberry

Neutral Vegetable Cocoa & Lemon Cocoa & Nuts
Charcoal

Assorted Mini Savoury Cones (970) Assorted Mini Sweet Cones (971)
180 pieces 180 pieces

Hard Plastic Holder Rectangle - 8 cones Hard Plastic Holder Square - 9 cones
(924) (923a)
1 holder 1 holder

33

FROZEN BREAD SHEETS

New innovative frozen bread sheets—30 x 40 cm - 9 mm thick

No crust = No wastage = Maximum yield
Opportunity to play with colours and flavours.
Really easy to cut! Can be rolled, cut into squares, triangles, diamonds and many more creative shapes.
An exclusive patented recipe to ensure maximum conservation of a soft texture and fresh taste after defrosting.
Greaseproof paper between each slice enabling slice by slice defrosting!

34

Boncolac Bread Sheet White (207) NEW
5 sheets
Boncolac Bread Sheet Yellow (099)
Boncolac Bread Sheet Spinach (215) 5 sheets
5 sheets
Boncolac Bread Sheet Black (213a)
Boncolac Bread Sheet Tomato (217) 5 sheets
5 sheets
Boncolac Bread Sheet Country (212)
Boncolac Bread Sheet 6 Cereals (213) 5 sheets
5 sheets
35

BAGUETTES & SANDWICH BREADS 28cm
62 cm

BCS Parisienne White Baguette 300 g (1120) BCS Half Baguette 140 g (580a)
40 pieces 50 pieces

20-23 min 12-15 min
175-180oC 200oC

45 cm 23 cm

Bridor Lalos Sourdough Baguette 280 g (1053) BCS Half Rustiguette 125 g (1119)
25 pieces 52 pieces

8-10 min 12-15 min
200oC 200oC

52 cm 23 cm

BCS Rustiguette Baguette 270 g (076) BCS Half Rustiguette Cereals 125 g (1118)
25 pieces 52 pieces

8-10 min 12 min
200oC 180oC

52 cm 22 cm

BCS Rustiguette Baguette Multicereals 270 g (1127) Bridor Ciabatta 140 g (002)
22 pieces 46 pieces

36 13 min 10 min
180oC 210oC

NEW MINI & LARGE BAGELS

Mini Sesame Bagel 15 g (057) BDaeksesreyrt&s
Ø55 mm
240 pieces

40 min

NEW

Mini Plain Bagel 15 g (018ggg)
Ø55 mm
240 pieces

40 min

Large Plain Bagel 115 g (1019) Large Poppy Seeds Bagel 115 g (101) 37
Ø11.8 cm Ø11.8 cm
30 pieces 30 pieces

45 min 45 min

LOAVES

Bridor Fig Loaf 330 g (762) Bridor Batard Loaf 540 g (1009) Bridor Multigrain Loaf 450 g
26 pieces 14 pieces (1000evl)
30 pieces
15-20 min 20-25 min
190-200oC 190-200oC 18-22 min
210oC

Bridor Pochon Lalos 450 g BCS Corn Loaf 350 g (1132) Brioche Nanterre 400 g (569)
(1005) 20 pieces 6 pieces
16 pieces
42-45 min 8-10 min
10-12 min 175-180oC 150-160oC
190-200oC

38

White Poppy Seed BREAD ROLLS

Cereals Sesame 18 cm

Bridor Diamond Assorted Bread Rolls 55 g (953) Bridor Mini Fusette 45 g (1130)
100 pieces (25 pieces of each) 50 pieces

10-12 min 6-8 min
210oC 210oC

Cereals

Fusette Olive Ciabatta

Bridor Assorted Dinner Rolls 45 g (739)
90 pieces (30 pieces of each)

6-8 min
210oC

39

MINI CANAPES BUNS NEW

15-20
min

Assorted Mini Buns 10 g (530)
Poppy seed orange burger bun.
Sesame seed red burger bun.
Poppy seed yellow burger bun.
Polenta green burger bun.
Ø45 mm
100 pieces (25 pieces of each)

Those buns are 100% natural with no artificial colours or 15-20
flavours. min

40 Black Mini Buns 10 g (198)
Sesame seed black burger bun.
Ø45 mm
100 pieces

8-10 min Raw Pretzel 95 g (506dd) NEW PRETZELS
180oC 80 pieces
41
50 cm

25 min Raw Pretzel Baguette 300 g (424a)
180oC 30 pieces

LARGE PASTRIES Large Chocolate Twist 90 g (018bbb)
70 pieces
Large Croissant 70 g (018)
60 pieces 16 min
165-170oC
16 min
165-170oC Apricot Danish 115 g (164qq)
60 pieces
Large Chocolate Croissant 75 g (018ccc)
70 pieces 16 min
170oC
16-17 min
165-170oC Cinnamon Swirl 100 g (388) NEW
60 pieces
Large Snail 110 g (017)
60 pieces 18 min
170oC
16-18 min
165-170oC

42

Large Apple Turnover 105 g (164a)
50 pieces

20-25 min
200oC

Maple and Pecan Plait 95 g (1026)
48 pieces

18 min
180oC

Large Palmier 110 g (1132fb)
60 pieces

15 min + 5
other side

200oC

43

Crok’s Sugar (1111abc)
42 pieces

20
min

44 Is it a croissant? Is it a donut?
Noooo, it is KRONUT!

Kronut is a croissant-doughnut pastry
invented by Chef Dominique Ansel in New
York City. The pastry is made by frying a
laminated dough in grape seed oil. The
fried pastry is then sugared and glazed. The
Boston Globe described the Kronut as a “food
portmanteau”. Time magazine named the
cronut as one of the “25 Best Inventions” of
2013.

Our kronut comes frozen and is ready to
use or decorate as you wish.

FRENCH PUFF PASTRY

60 x 40 cm puff sheet Puff Pastry Sheets (1117)
Thickness: 2 mm 15 x 700 g sheets

Our French butter puff pastry is made with 45
unsalted butter using the traditional French
method to produce the lightest and flakiest puff
pastry.

“Ready To Use”

MINI PASTRIES Mini Croissant 30 g (124)
240 pieces
46
13 min
165-170oC

NEW

Medium Croissant 50 g (018abc)
120 pieces

16-17 min
165-170oC

Mini Chocolate Croissant 35 g (746)
210 pieces

13 min
165-170oC

NEW

Mini Chocolate Mini Cinnamon Mini Snail Mini Cherry Lattice
Twist Swirl

Mini Cranberries Mini Creme Patissiere Mini Litchi Swirl Mini Apple Turnover
Twist Croissant

Bridor Mini Gourmandise Mix (391) Mini Danish Mix (691)
140 pieces (35 pieces of each) 240 pieces (60 pieces of each)

12-14 min 20 min 15-18 min
165-170oC 200oC 180oC

Apple Other
Turnover Danishes

47

MUFFINS

Topped with delicious crumbs, our cafe size muffins are injected
with decadent fillings and full of wonderful flavours.

48

Large Apple & Cinnamon Muffin Large Blueberry Muffin Large Chocolate & Hazelnut Muffin
120 g (4) 120 g (5) 120 g (1)
28 pieces 28 pieces 28 pieces

120 120 120
min min min

Large Salted Caramel Muffin Large Red Fruit Muffin
120 g (3) 120 g (2)
28 pieces 28 pieces

120 120
min min

Mini Apple & Cinnamon Mini Chocolate & Hazelnut Mini Red Fruits Muffin Mini Caramel Muffin
Muffin 26 g (8) Muffin 26 g (6) 26 g (7) 26 g (9)
42 pieces 42 pieces 42 pieces 42 pieces

60 60 60 60
min min min min

49

BELGIAN WAFFLES

Large Waffle 105 g (545)
60 pieces

30
min

Mini Waffle 55 g (547)
100 pieces

30
min

50