2016 Eustralis VIC catalogue (without prices)

Brings the world to your table

2016 Collection

EUSTRALIS MISSION

Our mission is 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.

Eustralis brings the world to your table.

EUSTRALIS FOOD IS HACCP APPROVED

NORTHERN
TERRITORY

QUEENSLAND

WESTERN
AUSTRALIA

SOUTH
AUSTRALIA

NEW SOUTH
WALES

VICTORIA

Office Accounts

Tel: +61 3 8651 2900 Tel: +61 3 8651 2900 (ext 4)
Fax: +61 3 8651 2901 Fax: +61 3 8651 2901

[email protected] [email protected]
386 Huntingdale Road,
Oakleigh South, VIC 3167

Eustralis Food would like to thank its partners

NEWDon’t miss our products!

Tomato Tart, p.24 Savoury Muffins, p.25 Spinach Ricotta Lattice, p.25

Mini plain and sesame bagels, p.35 Mini coloured Burger Buns , p.40 Large Pretzel and Pretzel baguette p.41

Weiss Aneo white Chocolate, p.65 Weiss Lait Caramel Chocolate, p.65 Fresh as products, p.86-89

OINRFDOERRMINAGTION

Placing Orders

To place your order with Eustralis Food, please
choose one of the following options.

Email : [email protected]
Phone : (03) 8651 2900
Fax : (03) 8651 2901

Our business hours are Monday to Friday from 8:00 AM
to 4:00 PM.
If your call is unattended, please feel free to leave your
order or a message on our voice mail. All orders left on
voice mail will be shipped on your normal delivery day.
Orders can be placed overnight until 2am. All orders
placed after 2am will be shipped on your next
designated delivery day.

Our minimum order for free delivery is $100.

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

CONTENTS Pantry P. 10 to 25 Pantry

Ready to Garnish P. 26 to 33

Bakery & Desserts P. 34 to 57

Chocolates & Pralines P. 58 to 71

Decorations P. 72 to 79

Pastry Ingredients P. 80 to 95

Equipment & Packaging P. 96 to 99

FROZEN SEMI COOKED WHOLE FOIE GRAS LOBE

WHY IS THIS FOIE GRAS UNIQUE Frozen Semi Cooked Whole Foie Gras Lobe (FGR01)
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.

8

“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.

9

DUCK PRODUCTS

Foie Gras Block Terrine (FG08)
1 kg

Duck Fat (DF01)
320 g

10

CONFIT DUCK

High grade duck legs from the Moulard Confit Duck Legs - 220 gr legs (DC01)
duck Breed. The Moulard duck meat has 12 pieces
a unique taste that is more lean, meaty,
tender, flavourful 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

11

BUTTER What sets Isigny Isigny Butter Salted - 25 g portions (BUT04)
butters apart from 48 portions
12 the rest?
Isigny 25 g Butter Portion Holder (BUT05)
The Isigny terroir has 24 pieces
the advantage of a mild,
damp climate, is near Isigny Butter Salted - 250 g roll (BUT02)
the sea and enjoys the 20 rolls
benefits of the Bessin
of 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. All
these qualities were
noted in the Appellation
d’Origine Controle
specification, which
has been in force since
1986.

High quality butter from NEW
Brittany, France.
Paysan Breton Salted Butter 10 g Portion
Portion controlled (BUT06)
format. 100 pieces

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

OILS & VINEGARS

Walnut Oil (OI001) Hazelnut Oil (OI002) White Truffle Oil (TR001)
500 ml 500 ml 250 ml

Code Description Size Price

Champagne vinegar 500 ml
VI007 Cider vinegar 500 ml
VI003 Raspberry vinegar 500 ml
VI015 Red wine vinegar 500 ml
VI001 Sherry vinegar 500 ml
VI004 Tarragon vinegar 500 ml
VI006 White wine vinegar 500 ml
VI002

Code Description Size Price

Champagne vinegar 5 l
VI013 Cider vinegar 5 l
VI014 Red wine vinegar 5 l
VI011 Sherry vinegar 5 l
VI017 Tarragon vinegar 5 l
VI016 White wine vinegar 5 l
VI010

13

FRENCH MUSTARDS

Dijon Mustard (MU040) Wholegrain Mustard (MU030)
1 kg 1 kg

Dijon mustard (MU020) Wholegrain Mustard (MU010)
5 kg 5 kg

14

Dried Trompettes (FM012) Dried Morels (FM013) Dried Wild Mushroom (FM005)
500 g 500 g 500 g

Dried Porcini (FM011) Frozen Chanterelles (FM007)
500 g 1 kg

Porcini Powder (FM500) Porcini powder gives an autumnal
130 g kick to any casseroles, soups, risotto,
soufflés or marinades.

A fantastic weapon in your flavour
arsenal!

15

Saffron Stems - Grade 1 - Spain SPICES & SALT
(SP101)
1g
Saffron Stems - Grade 1 - Spain
(SP100)
10 g

Smoked Paprika - Spain (SP130)
75 g
Smoked Paprika - Spain (SP131)
500 g

Harissa (SP007)
70 g

Sel de Guerande (SS011)
25 kg

16

SUGAR

La Perruche White Sugar Cubes (SU012)
750 g

La Perruche Brown Sugar Cubes (SU013)
750 g

La Perruche Cassonade Sugar (SU014)
750 g

17

PRESERVED VEGETABLES & SNAILS

Cornichons (VE001) Sweet Pepper Drops (VE002)
4 kg Origin: Amazonia
793 g

Snail Extra Large - Burgundy, Snail Shells Extra Large (SN003)
36 pieces
France (SN001)
8 dozens

18

FROZEN VEGETABLES

Pumpkin Puree (BOND06)
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 fin (BOND09) Super thin green beans with a delicate
2.5 kg texture and flavour.

The beans are steamed cooked and
then flashed 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.

19

FROZEN POTATO PUREE

Frozen Mashed Potatoes (QPU31006) Ingredients: 100% Bintje Potatoes (Origin: Belgium)
2.5 kg
Frozen handy individual pellets: An easy way to control portions and
20 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 it and
add desired quantities of butter, milk, cream and seasoning.

The result is perfectly smooth and lump free

POTATO GRATIN

Potato Gratin (TDP07) 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.

21

TOMATO TART NEW

Tomato Tart Ø13 cm -120 g • Light and tasty
(04011901) • Nice contrast between fresh tomato and spicy mustard taste
18 tarts • Made with 33% butter puff pastry

15 min Ingredients: Butter puff pastry, fresh tomatoes, wholegrain mustard,
180oC seasoning.

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

22

NEW SAVOURY PASTRIES

Mini Tomato Muffin 30 g (5001495)
50 muffins

60
min

Mini Spinach Muffin 30 g (5001496)
50 muffins

60
min

Spinach & Ricotta Lattice 80 g
(BRI-35645)
50 lattice

16 min
170oC

23

Brick Pastry (BP01)
10 sheets

Blinis Ø45 mm (CR01)
120 pieces

Crepes Ø27 cm - 40 g
Unsweetened (CRE001)
50 pieces

Profiteroles Ø45 mm
28% butter (HAF001)
250 pieces

24

SAVOURY TART SHELLS

RGeaardnyistho

Tart Savoury Mini Round (TS4001-S) Tart Savoury Mini Rectangle (TS4003-S)
Ø41 x 17 mm 47 x 23 x 17 mm
288 pieces 288 pieces

Tart Savoury Medium Round (TS6001-S) Tart Savoury Large Round (TS8001-S) Tart Neutral Round (HAF005)
Ø55 x 18 mm Ø80 x 20 mm Ø95 x 25 mm
120 pieces 72 pieces 72 pieces

25

VANILLA & CHOCOLATE TART SHELLS

26

Tart Vanilla Mini Tart Chocolate Mini Tart Vanilla Mini Tart Chocolate Mini Tart Vanilla Mini Tart Vanilla Mini
Round (TS4001) Round (TS4001-C) Square (TS4002) Square (TS4002-C) Rectangle (TS4003) Triangle (TS4004)
Ø40 x 18 mm Ø41 x 17 mm 33 x 33 x 17 mm 33 x 33 x 17 mm 47 x 23 x 17 mm 34 x 34 x 18 mm
288 pieces 288 pieces 288 pieces 288 pieces 288 pieces 288 pieces

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

Tart Vanilla Large Tart Chocolate Large Tart Sweet Round (HAF002) Tart Sweet Round (HAF003)
Round (TS8001) Round (TS8001-C) Ø95 x 20 mm Ø280 x 20 mm
Ø80 x 20 mm Ø80 x 20 mm 72 pieces 14 pieces
72 pieces 72 pieces
27

ASSORTED MINI CONES

28

Spinach Tomato Cocoa Cocoa &
Strawberry

Neutral Vegetable Cocoa & Lemon Cocoa & Nuts
Charcoal

Assorted Mini Savoury Cones (DIS575) Assorted Mini Sweet Cones (DIS590)
180 pieces 180 pieces

Hard Plastic Holder Rectangle - 8 cones Hard Plastic Holder Square - 9 cones
(HA100) (HA101)
12 holders 8 holders

29

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!

30

Boncolac Bread Sheet White (BON04) NEW
5 sheets
Boncolac Bread Sheet Yellow (BON03)
Boncolac Bread Sheet Spinach (BON06) 5 sheets
5 sheets
Boncolac Bread Sheet Black (BON05)
Boncolac Bread Sheet Tomato (BON07) 5 sheets
5 sheets
Boncolac Bread Sheet Country (BON01)
5 sheets

31

BAGUETTES & SANDWICH BREADS
62 cm

BCS Parisienne White Baguette 300 g (BCS01) 28 cm
40 pieces
BCS Half Baguette 140 g (BCS16)
20-23 min 50 pieces
175-180oC
12-15 min
52 cm 200oC

BCS Baguette Rustiguette 270 g (BCS08) 22 cm
22 pieces
Bridor Ciabatta 140 g (BRI-34796)
8-10 min 46 pieces
200oC
10 min
45 cm 210oC

Bridor Lalos Sourdough Baguette 280 g (BRI-33364)
25 pieces

8-10 min
200oC

32

NEW MINI & LARGE BAGELS

Mini Sesame Bagel 15 g (TR3764) BDaeksesreyrt&s
Ø55 mm
240 pieces

45 min

NEW

Mini Natural Bagel 15 g (TR3760)
Ø55 mm
240 pieces

45 min

Large Natural Bagel 115 g (BL6025) Large Poppy Seeds Bagel 115 g (BL6027) 33
Ø11.8 cm Ø11.8 cm
30 pieces 30 pieces

45 min 45 min

SOURDOUGH LOAF

Bridor Pain Pochon Lalos 450 gr (BRI-32993)
16 pieces

10-12 min
190-200oC

34

LOAVES

Bridor Fig Loaf 330 g (BRI-34230) Bridor Batard Loaf 540 g (BRI-33365) Bridor Multigrain Loaf 450 g
26 pieces 14 pieces (BRI-30735)
30 pieces
15-20 min 20-25 min
190-200oC 190-200oC 18-22 min
210oC

BCS Corn Loaf 350 g (BCS04) Brioche Nanterre 400 g (BR003)
20 pieces 6 pieces

42-45 min 8-10 min
175-180oC 150-160oC

35

BREAD ROLLS

White Poppy Seed

Cereals Sesame

Bridor Diamond Assorted Bread Rolls 55 g (BRI-33074) Bridor Mini Fusette 45 g (BRI-30895)
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 (BRI-31588)
90 pieces (30 pieces of each)

6-8 min
210oC

36

NEW GLUTEN FREE

Bridor Seed Rolls 45 g (BRI-35432) Safety Economical
50 pieces No risk of cross-contamination due to individual Frozen products can be stored for long term and
packaging. prepared when needed.
10 min Zero waste because units are wrapped
210oC Efficiency individually.
Ready in a few minutes: Products can be kept
Bridor Plain Rolls 45 g (BRI-35433) in their packaging and defrosted quickly in the Expertise
50 pieces microwave or conventional oven. This range has been developed through Bridor’s
Customers don’t have to wait long. considerable expertise.
10 min A point of reference in baking since 1988, Bridor
210oC is a privileged partner of the hospitality industry.

Bridor Brioche 50 g (BRI-35431) 37
50 pieces

10 min
160oC

Bridor Madeleine 50 g (BRI-35430)
50 pieces

10 min
160oC

MINI BURGER BUNS NEW

15-20
min

Assorted Mini Burger Buns 10 g (TR3786)
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

38 Black Mini Burger Buns 10 g (TR3788)
Sesame seed black burger bun.
Ø45 mm
100 pieces

Raw Pretzel 95 g (600500) NEW PRETZELS
14-16 min 80 pieces
39
170oC

50 cm

18 min Raw Pretzel Baguette 300 g (609000)
180oC 30 pieces

MINI PASTRIES Medium Croissant 50 g
(BRI-32960)
40 120 pieces

16-17 min
165-170oC

Mini Croissant 30 g
(BRI-30194)
240 pieces

13 min
165-170oC

Mini Chocolate Croissant
35 g (BRI-32973)
210 pieces

13 min
165-170oC

NEW

Mini Chocolate Mini Cinnamon Bridor Mini Gourmandise Mix (BRI-32232)
Twist Swirl 140 pieces (35 pieces of each)

12-14 min
165-170oC

Mini Cranberry Mini Pain a la Creme
Twist Patissiere

Mini Snail Mini Cherry Lattice Mini Danish Mix (BRI-31736)
240 pieces (60 pieces of each)
15-18 min
20 min 180oC
200oC
Other
Apple Danishes
Turnover

Mini Litchi Swirl Mini Apple Turnover

41

LARGE PASTRIES Large Chocolate Twist 90 g (BRI-30308)
70 pieces
Large Croissant 70 g (BRI-31044)
60 pieces 16 min
165-170oC
16 min
165-170oC Cinnamon Swirl 100 g (BRI-32160) NEW
60 pieces
Large Chocolate Croissant 75 g (BRI-31001)
70 pieces 18 min
170oC
16-17 min
165-170oC Large Apple Turnover 105 g (BRI-30228)
50 pieces
Large Snail 110 g (BRI-31002)
60 pieces 20-25 min
200oC
16-18 min
165-170oC

42

Maple and Pecan Plait 95 g (VS1074)
48 pieces

18 min
180oC

Large Palmier 110 g (BCS10)
60 pieces

15 min + 5
other side

200oC

Raw Large Croissant 80 gr (BRI-35099)
150 pieces

16 min
165-170oC

43

Crok’s Sugar (VS1321)
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.

FRENCH PUFF PASTRY

60 x 40 cm puff sheet BCS Puff Pastry Sheets (FRF01)
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”

MUFFINS

Topped with delicious crumbs, these frozen, ready to eat muffins
are moist, substantial and full of wonderful flavours.

46

Large Apple & Cinnamon Muffin Large Blueberry Muffin Large Chocolate & Hazelnut Muffin
120 g (HIC0283) 120 g (HNN0286) 120 g (HBB0285)
28 pieces 28 pieces 28 pieces

120 120 120
min min min

Large Salted Caramel Muffin Large Red Fruit Muffin
120 g (HAF0285) 120 g (HDD0283)
28 pieces 28 pieces

120 120
min min

Mini Apple & Cinnamon Mini Chocolate & Hazelnut Mini Red Fruits Muffin Mini Caramel Muffin
Muffin 26 g (RCC0426) Muffin 26 g (RBB0428) 26 g (RDD0425) 26 g (RAF0427)
42 pieces 42 pieces 42 pieces 42 pieces

60 60 60 60
min min min min

47

BELGIAN WAFFLES

Large Waffle 105 g (WAF01)
60 pieces
$63.00*
$1.05 per waffle

30
min

Mini Waffle 55 g (WAF03)
100 pieces
$60.00*
60 cents per waffle

30
min

48

MINI FRENCH DONUTS

Mini Natural Donut 19 g (VS1302) Mini Red Fruits Donut 25 g (VS1305)
70 pieces 70 pieces

30 30
min min

NEW Mini Apple Donut 25 g (VS1304)
70 pieces
Mini Chocolate Donut 25 g (VS1308)
70 pieces 30
min
30
min “Ready To Use” Mini Donuts.
Defrost for 30 minutes at room
Mini Caramel Donut 25 g (VS1307) temperature before use.
70 pieces
49
30
min

Frozen Macarons - Ø40 mm

Made in France
Ready to serve
144 pieces per box
6 flavours per box
24 pieces of each flavour per box
Thawing time: 5 to 10 minutes
Shelf life in chiller: 5 days +

50