Eustralis Foods & Wine NSW 2017

Bring the world
to your table

2017 Collection

Eustralis Food & Wine all around Australia

Brisbane

Perth Sydney

Melbourne

EUSTRALIS MISSION

Chers clients,

Voila! It is here….our 2017 catalogue. Never before have we been able to provide our clients
with such a large range of new products, plus expansion and improvement of more established
lines. It is exciting for us to see what you, our valued clients, create with our goods. We feel
privileged to be in partnership with you all.

Our goal, as always, is to bring new and top quality products into the ever-changing and
exciting Australian food industry.

Our sincere thanks for your constant support.

Eustralis brings the world to your table.

EUSTRALIS FOOD IS HACCP APPROVED

Eustralis Food would like to thank its partners

THANK YOU TO OUR EQUIPMENT PARTNERS

Dishwashers Dishwashers Ovens Oven
Accessories Accessories

Smeg professional Different products including The remarkable result of Trays, steel supports, hoods
dishwashers, the natural baskets, supports and trays design and technology, specifically designed for Smeg
evolution of over 40 years of for hood typedishwashers Smeg Foodservice Foodservice appliances and
experience in designing and complete the Smeg Foodservice professional ovens represent pan stands of all sizes can be
producing dishwashers, are built Solutions range of professional excellence from all points of combined with Smeg’s product
entirely in Italy and dedicated dishwashing products. view. range.
to bars, restaurants and
residential facilities.

Phone: 02 8667 4890 | Fax: 02 8667 4800 | Email: [email protected] | Web: www.smegfoodservice.com/au |
Showroom - 1/8 Aquatic Drive, Frenchs Forest NSW 2086

NEWDon’t miss our products!

Wine, p.14,15 Cheese, p.16 to 27 Mayonnaise, p.36

Mini Morels, p.37 Yellow Sweet Pepper Drops, p.43 Pancakes, p.46

Sesame Cones, p.50 Gluten Free Tarts, p.52 Gluten Free Apple Tart, p.53

NEWDon’t miss our products!

Bun n Roll, p.61 Laugen Triangle, p.61 Almond Croissant, p.63

Mix Friandise, p.65 Savoury Muffins, p.68 Lemon Muffins, p.70,71

Large French Donuts, p.72 Banana Breads & Loaves, p.74 Macarons, p.76,77

NEWDon’t miss our products!

Glaces Des Alpes Ice Cream, p.82,83 Churros, p.84 Weiss Chocolate Bonbons, p.85

Bard’s Chocolate, p.99 Snobinette & Pearls, p.104 Transfer Sheets, p. 109

Boiron Fruit Purees, p.114 to 123 Cocktail Packaging, p.142 to 145 Silicone Moulds, p.148 to 155





OCORDNEDRITINIOGNASNINDFGOERNMERAATLION

Placing Orders Deliveries
To place your order with Eustralis Food & Wine NSW, please choose Deliveries are made between 9.00am and 3.00pm on your agreed
one of the following options. delivery day.

Email : [email protected] Consignments
Phone : +61 (0)2 9981 4446 Consignments are sent out in perfect condition and no claim will be
Fax : +61 (0)2 9981 4449 considered for damaged goods unless they are returned to us for
inspection. Return of goods may not be accepted.
Office hours
Monday to Thursday: 9:00am to 5:00pm Pricing
Friday: 9:00am to 4:00pm All items in this list are subject to availability. We reserve the right to
alter prices without notice.
Orders
Cut off time for your phone orders is 5pm for next day delivery. GST
Cut off time for your email and fax is 7pm for next day delivery, on GST is applicable on some products. Rates may vary depending on
Sunday this is 7pm for next day delivery. regulations at the time.

Minimum order Terms and Conditions
We require a minimum order of $150 per delivery for Sydney CBD & All transactions are carried out under our terms and conditions, which
Metro area. A delivery charge of $25 will be applied to orders under are printed on our invoices. We reserve the right to alter our terms
$150. The minimum order for Canberra, Blue Mountains & Hunter and conditions at anytime without notification.
Valley is $300 or a $50 delivery fee will apply.
New customers
New customers will be supplied on a Cash on Delivery basis only. All
requests for monthly credit facilities must be made by completing a
credit application form which can be obtained on request.

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

CONTENTS Wine & Champagne P. 12 to 15 ChaWimnpeag&ne

Cheese & Dairy P. 16 to 27

Pantry P. 28 to 46

Ready to Garnish P. 47 to 52

Gluten Free & Bakery P. 53 to 75

Desserts, Ice Creams & Sorbets P. 76 to 84

Chocolates, Pralines & Complements P. 85 to 103

Decorations P. 104 to 115

Fruits & Pastry Ingredients P. 116 to 141

Equipment & Packaging P. 142 to 155

FRENCH WINE & CHAMPAGNE

12

CHAMPAGNE

Champagne Drappier The Drappier vineyard covers 100 hectares and
(8000) constitutes the House’s essential trump card. Since
750 ml 1808 our family has used its skill to select parcels
of land which are particularly well exposed and
extremely rich in limestone. For the most part
they are located around Urville, where Pinot Noir,
the predominant grape variety, finds its loveliest
expression and allows the production of very
elegant, aromatic wines.

Grapes:
75% Pinot Noir, 15% Chardonnay, 10% Meunier.

Tasting notes:
The Carte d’Or cuvée is the very expression of
the Drappier style. With its very high proportion
of Pinot Noir, one is almost tasting a Blanc de
Noirs Champagne with a fine aromatic richness; it
opens with aromas of stoned fruits such as white
vineyard peach. A spicy hint announces a powerful
and complex palate. A vinous Champagne of lovely
complexity with a characteristic note of quince jelly.

Serving suggestions:
Ideal as an aperitif. Perfect to accompany white
meat, fish and cheese.
Serve at 7°C.

13

Chateau La Coudraie Chateau Les Rosiers Chateau Croix Rival
(8106) (8101)
750 ml 750 ml (8108)
750 ml

In the heart of the Bordeaux vineyards, the small village of Soussac stands on the slopes of the Butte de Launay, the highest point in the
region. It is here that four generations of the Jolivet family have looked after their vines. Domaine de Saint Florin once saw pilgrims passing
on their way to Compostella, but the current building is in the purest 19th-century regional style.
In 1981, Mr and Mme Jolivet took over the destiny of the 27-hectare family estate. Over the years, they have modernised and extended it,
while remaining true to their fundamental principle: working their craft with the greatest care. This passion for their profession means taking
personal control overall the different stages, from the colour change of the grapes through the winemaking process.
In 1999, they joined together with neighbouring winegrowers to build a waste-water treatment plant and contribute to protecting the natural
environment that is so dear to them.
Today, Mr and Mme Jolivet make a Bordeaux red, a Bordeaux white and a Bordeaux rosé which are truly worthy of the terroir of Bordeaux.

Grapes:
85% Merlot, 15% Cabernet Sauvignon (alc. 13.5% vol)

Tasting notes:
After its lovely crimson-ruby colour with raspberry tints, Château La Coudraie, Les Rosiers and Haut Peyruguet Reds reveals a nice powerful
bouquet of red fruit scents with hints of flowers, spices and mildish mint. On the palate, it is fleshy, rounded and fruity with fine, mature
tannins and a lovely fresh finish.

14

Grapes: Grapes:
85% Merlot, 15% Cabernet 60% Semillon, 25% White
Sauvignon (alc. 13.5% vol) Sauvignon, 10% Grey Sauvignon
and 5% Muscadelle (alc. 12.5%
Tasting notes: vol)
Deep red color. Fresh, fruity and
empyreumatic nose. Tasting notes:
Elegant mouth, well balanced. Sight: Nice brilliant yellow colour.
Can be age from 3 to 5 years. Nose: Intense of white fruits and
citrus.
Rewards: Mouth: Very aromatic fleshy and
2012 Silver medal (Féminalises lively, very long. Good balance
wine contest 2014)
Chateau Martinon
Two stars (French Guide (8300)
Hachette 2016) 750 ml
2010 Silver medal (Paris wine
contest 2012)

Chateau La Roche Joubert
(8103)
750 ml

Château des Graves is a small Grapes:
property of 25 acres situated at 30% Cinsault, 30% Grenache,
the heart of the Graves region, in 20% Syrah, 10% Carignan, 10%
the village of Portets. Cabernet (alc. 12.5% vol)
20 acres are dedicated to the
culture of red grape, with the Tasting notes:
Merlot and Cabernet Sauvignon Sight: Salmon light pink.
varieties. Nose: A bunch of white flowers
and light fruit aromas.
Grapes: Mouth: Notes of spices, fine and
75% Merlot, 25% Cabernet smart, on a smooth and frank
Sauvignon (alc. 13.5% vol) palette.

Tasting notes: Organic Wine
A mouthfilling wine with fine,
elegant tannins and typical
Graves flavours (hazelnut and
flint), ready for drinking right
away and an opportunity for
interesting matches with delicate
dishes.

Chateau Trebiac Domaine Sainte Marie 15
(8104) (8200)
750 ml 750 ml

CHEESE

16

Cheese Summary ChDeaeisrey &

Our Cheese selection from France, Italy, Spain, UK & Australia

U.K. Page Content
FRANCE
SPAIN 16-17 Cheese Guide
18-19 Surface-Ripened Cheese
20 Washed-Rind Cheese
21 Cheddar Cheese
22-23 Cooked-Curd Cheese
24-25 Blue Cheese
26 Cheese Accompaniments

ITALY

AUSTRALIA

17

Cooked-Curd Cheeses

Cooked-Curd Cheeses is a cheese-making term. It refers to milk curds that have
been heated during the cheese making process to a temperature between 48 and
56 C. Generally, cheeses made from curd that has been cooked end up to be harder
or more rubbery cheeses than others. After milk has been coagulated to separate
into curds and whey, the whey is drained away, and the curd is cut to help more
whey escape from it.
Then, the temperature of the curd is raised to the 48 to 56 C range. This heating
encourages more whey to escape from the curds.
Cooked curd cheeses include hard cheeses such as Grana, Parmesan and rubbery
cheeses such as Emmenthal, Gruyere, and Tilsit.
Owing to the heating, the types of bacteria used for cooked-curd cheeses tend to be
in the Lactobacilli or Streptococci family, as they survive the heating well.

Surface-Ripened Cheeses

While the term “surface-ripened” is self-explanatory, how does one know
which cheese falls into this category? Look for one of two things: an
oozy paste (the term for the interior of the cheese) with an extremely
thin natural rind, or a firmer cheese with a wrinkly, coral-like rind. Treat
the living rind with care: it has its own distinct flavor and is delicate (if
you keep it wrapped, the cheese will stay soft; unwrapping will result in
a hard cheese). For this reason, these cheeses should be enjoyed out of
hand, preferably with a sturdy cracker and reliable Sauvignon Blanc.

Semi Hard Cheeses

The largest family of cheeses — tend to be older, firmer, and well-balanced. Due
to their inherent balance and high umami content, they’re ideal candidates for red
wine pairings.

18

Washed-Rind Cheeses

Stinky-cheese lovers can’t stay away from the washed-rind varieties:
these cheeses are rubbed with a saltwater brine and a bacteria that
makes the cheese orange (and so pungent).

Blue Cheeses

The family of blue cheeses is a large one, with many subcategories and
attributes. They can be crumbly or creamy, possess a rind (which makes
them more pungent) or contain no rind, and be salty or sweet. They’ve
all, however, been inoculated with the with mold Penicillium, generating
blue veins throughout

Cheddar Cheeses

Cheddar cheese is relatively hard, off-white, sometimes “sharp”.
Originating in the British village of Cheddar in Somerset, cheeses of
this style are produced beyond this region and in several countries
around the world.

The term “Cheddar cheese” is widely used, but has no Protected
Designation of Origin within the European Union, although only
Cheddar produced from local milk within four counties of south west
England may use the name “West Country Farmhouse Cheddar”.
Outside of Europe, the style and quality of cheeses labelled as ched-
dar may vary greatly; furthermore, cheeses that are more similar
in taste and appearance to Red Leicester are sometimes popularly
marketed as “Red Cheddar”.

19

Surface-Ripened Cheese

Delice Cremier

Provenance Burgandy, France
Ingredients Cow’s Milk

Description This rich, cows’ milk cheese is made with whole milk enriched with cream. It has a
dense, creamy texture similar to ice cream when young which gradually becomes softer due to the
ripening action of the fluffy, white rind. This cheese is at its best when the rind has slightly discoloured
and the texture inside has become soft and luscious.
Wine Pairing Champagne or Sparkling wines are a fantastic match to this cheese
Shape/Size 1 kg

Delice Cremier Truffle


Provenance Burgandy, France
Ingredients Cow’s milk

Description This rich, cow’s milk cheese is made with whole milk enriched with cream. It has a
dense, creamy texture similar to ice cream when young which gradually becomes softer due to the
ripening action of the fluffy, white rind. The addition of truffle makes this cheese decadent and earthy.
This cheese is at its best when the rind has slightly discoloured and the texture inside has become soft
and luscious.
Shape/Size 100 g

Brillat Savarin

Provenance Burgundy, France
Ingredients Cows milk

Description This is a triple cream brie that is luscious, creamy and faintly sour. It pairs well with
Champagne and is quite salty when ripe. It also pairs well with Pale Ale. The carbonation wipes the
fattiness from the pallet and the malts enhance the creaminess of the cheese.
Shape/Size 500 g

20

Jouvence Brie Fermier

Provenance Normandy, France
Ingredients Cows milk

Description When France’s Ferme de Jouvence make traditional farmhouse Brie,
they use the full cream milk from their 150 cows within twelve hours of milking to
ensure freshness and full flavour. This cheese is smooth and earthy with definite
hints of raw garlic and mushrooms, with the flavour sharpening as the cheese ages.
Shape/Size 1 kg

Gillot Camembert du Bocage


Provenance Normandy, France
Ingredients Cow’s Milk

Description Camembert du Bocage is hand-picked for its fabulous creamy and
buttery texture that turns decadently gooey as it matures. With a classic bloomy
rind, which is totally edible, this creamy French cheese has a pungent aroma but
a very mild flavour that finishes smoothly, with no tanginess. Just creamy and
delicious, bring to room temperature before serving to fully appreciate the texture
and flavour.
Wine Pairing Pair with a fruity red wine, or an apple-y Chenin Blanc, Champagne
or Prosecco!
Shape/Size 250 g

Blue Cow Double Cream Brie


Provenance Gippsland, South East Australia
Ingredients Cows milk

Description Made in the traditional manner of classic French Brie this cheese is
matured for six to eight weeks. When ripe, the paste will exhibit a smooth, luscious
texture with a rich and creamy flavour.
Shape/Size 1 kg

Blue Cow Camembert


Provenance Gippsland, South East Australia
Ingredients Cows milk

Description Made in the traditional manner of northern France, this cheese
is matured for six to eight weeks. When ripe, the paste will exhibit a smooth
and luscious texture, with a savoury yeasty nose and a creamy flavour.
Shape/Size 1 kg

21

Washed-Rind Cheese

d’Argental Petit Brebis Rousse


Provenance Lyon, France
Ingredients Ewes milk

Description Brebirousse d’Argental is a pure sheep’s milk brie style cheese made in the Lyon region
of France. Its bloomy white rind is edged in orange and when perfectly ripe will sink slightly around
the perimeter. The flavour is milky with hints of meadow, with a creamy and velvety texture at its
peak ripeness. Brebirousse d’Argental pairs well with a dry white wine to cut through its richness.
Shape/Size 150 g and 1 kg

d’Argental Lingot


Provenance Lyon France
Ingredients Cow’s milk

Description Made in the region near the city of Lyon, this cows’ milk cheese has been reinvented
as a milder version of a traditional washed-rind goats’ milk cheese once made in the region. It ex-
hibits all the characteristics of cheese made with the ultra filtration method – it is beautifully smooth,
creamy and delicate. Ripening is about 3 weeks.
Shape/Size 1 kg log

Castel Regio Taleggio DOP



Provenance Northern Lombardy, Italy
Ingredients Cow’s milk

Description This traditional cheese is made in a small creamery and is faithful to the age old tradi-
tions. The texture is soft, slightly stringy and straw-yellow in colour with a thin rind. The appearance is
pale when first released, but turns a light golden colour when ripe. Its flavour, when ripe, is said to be
emphatic and its aroma hearty and pungent.
Shape/Size 2 kg

22

Cheddar Cheese

Wyke Mature Cheddar


Provenance Somerset, England
Ingredients Cow’s Milk

Description A very fine Cheddar. Clean, smooth, rounded, creamy, almost silky flavours.
Shape/Size 2.5 kg RW

Wyke Extra Mature Chedda


Provenance Somerset, England
Ingredients Cow’s Milk

Description This tangy, full-flavoured, well-rounded Cheddar takes as long as 12 months to reach
its peak. Highly versatile, you can simply enjoy it sandwiched between two slices of freshly baked
bread or gently folded into a light, fluffy soufflé.
Wine Pairing Full bodied white wines.
Shape/Size 2.5 kg RW

Wyke Red Leicester


Provenance Somerset, England
Ingredients Cow’s Milk

Description Crafted in much the same way as the Cheddar, but made with whole milk and double
milled to give that crumblier texture and distinctive creamy full flavour.
Wine Pairing Full-bodied dry reds like a mature Bordeaux or Rioja or a rich, full-bodied Chardonnay
such as white Burgundy
Shape/Size 2.5 kg RW

23

Cooked-Curd Cheese

Comte Bloc


Provenance Jura Mountains, France
Ingredients Cow’s milk

Description Comté is a Franche-Comté cheese made from unpasteurized cow’s milk. It is a flat,
circular cheese containing about 45% of fat. With a brown, dusty rind and a yellow-pale inside, the
Comté is a very mild and a bit sweet French cheese. Aged for 10 months.
Shape/Size 2.5 kg Block

Marcel Petite Gruyere de Comte AOC 1 and 2kg


Provenance Jura Mountains, France
Ingredients Cow’s milk
Description Comte is a type of Gruyere and similar to several of the large mountain cheeses that
are made in Alps on the borders of France and Switzerland. These originally took their name from
the forests knows as ‘gruyeres’ which were once used as fuel to heat the copper cauldrons of curd.
We select our cheeses only from affineur Marcel Petite who mature the young wheel’s under a cold
maturation system at 1,100 metres at the old underground fort of Saint Antoine. These cheeses are
made at the small day of Tres Major in the Jura and after careful grading are ripened for at least 12
months. They have a concentrated nutty texture and gentle honey sweet flavour, reflecting the rich
milk of the montbeliard cows that graze the natural mountain pastures.
Shape/Size 1 & 2 kg wheel

24

Reggiano Parmigiano Vacche Brune


Provenance Emilia Romagna, Italy
Ingredients Raw Cow’s Milk

Description Sweet and aromatic, this cheese is made from raw cow’s milk obtained exclusively
by milking cows of Bruna. The look and touch is fragile; the paste is finely granular, colour ranging
from ivory white to pale yellow. This precious Parmigiano Reggiano comes from the ‘white gold’ of the
Italian “Bruna Alpina” breed, a superior quality of milk. The uniqueness of its milk derives from its
high protein content, particularly casein which is dramatically important to achieve the extraordinary
quality standard of our Parmigiano Reggiano.
Wine Pairing Sparkling wines
Shape/Size 1 kg RW wedges

Oro del Maso Parmesan


Provenance Alto Adige, Italy
Ingredients Cow’s milk
Description The Oro del Maso cheese is produced in Alto-Adige respecting the traditional process
by using the good milk from mountain farms. It is a straw-yellow, hard cheese. The maturation of at
least 12 months gives it its typical features such as a crumbly texture, full aroma and intense flavour.
Shape/Size 4 kg RW wedges

El Zacalo Manchego 9mth 1.5 or 3kg


Provenance La Mancha, Spain
Ingredients Ewe’s milk

Description This famous cheese has been made to strictly limited regional “Denominacion de Ori-
gen (D.O)” controls in La Mancha from the milk of the Manchega sheep since the time of the Romans.
The sheep graze on the shrubs & grasses of the Dahesa in the La Mancha region producing the thick,
aromatic milk that gives Manchego its character. To qualify for the famous Manchego label, the cheese
must be firm & dry, yet rich & creamy. The interior of the cheese should be ivory in colour with small,
irregular holes. The complexity of the flavour will depend on the age, but there should be ‘a richness,
reminiscent of Brazil nuts & burnt caramel with a slightly salty finish.’
Shape/Size 1.5 kg & 3 kg RW

25

Blue Cheese

La Tradition Fourme dAmbert A.O.C


Provenance Auvergne, France
Ingredients Cow’s Milk

Description This blue-vein cheese is made in the mountains surrounding the small town of Ambert
in the region of Auvergne in France, this cows’ milk cheese has a grey traditional rind that is uneven
with wrinkles. The pate is dense like Stilton, but more supple and nutty in flavour with a lovely
savoury tang to finish.
Wine Pairing Full bodied reds such as Rhone’s, Pinot Noirs and Syrah.
Shape/Size 2 kg RW

Bleu de Laqueuille


Provenance Auvergne, France
Ingredients Cow’s Milk

Description Bleu de Laqueuille is only made during the summer and autumn months from the
pasteurised milk of Saler cows. It is a typical blue cheese with pockets of blue-green mould observed
throughout the off-white interior. The outer shell of this cylindrical cheese is made up of dry, gray,
natural rind. The period of ripening is about three months and the content of fat is 30%. It presents a
creamy, smooth texture complemented by a spicy, slightly salty and tangy flavour.
Wine Pairing Robust reds and dessert wines.
Shape/Size 1.3 kg RW

26

Tosi Gorgonzola DOP Piccante


Provenance Piedmont, Italy
Ingredients Full Cream Cow’s Milk

Description A raw herbal cheese, produced with pasteurized full cream milk by Tosi Dairy. The rind
is hard and compact. The colour of the rind is brownish red. The paste is firm with the typical gray,
green mould. The taste is strong, sharp, intense, long and aromatic. The aftertaste is long, sharp and
piccante.
Wine Pairing Full bodied, aged, red wines, sweet and liqueur wines and rum.
Shape/Size 1.2 kg RW

Tosi Gorgonzola Dolce DOP 1/4 Wheel


Provenance Piedmont, Italy
Ingredients Full Cream Cow’s Milk

Description A very sweet and creamy Gorgonzola, well enjoyed with the spoon, produced with pas-
teurized cow’s milk. The rind is wrinkly, brownish red in colour; the paste is soft, spreadable, straw in
colour with the typical mould. The taste is fresh, buttery, dolce with strong hints of milk and herbs,
the aftertaste is round, dolce and creamy.
Wine Pairing Cabernet Sauvignon and sweet wines.
Shape/Size ¼ Wheel

27

Cheese Accompaniments

Crispbread Quince Paste Paiarrop
(CB 001) (CB 002)
24 pieces x 100 g 3 kg

28 Bridor Fig Loaf 330 g This Bridor fruit bread is very well
(34230) balanced taking it’s sweetness from the
26 pieces fig fruit only. It’s the perfect French loaf
to complement cheese platters or to be
toasted with a slice a Foie Gras.

This French fruit bread was created by
Frederic Lalos, best French baker 1997
(MOF Boulanger).

BUTTER

Isigny Butter Unsalted - 250 g roll Pantry
(2042)
20 rolls

Isigny Butter Salted - 250 g roll Isigny Butter Salted - 25 g portions
(2043) (2089)
20 rolls 48 portions

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.

Paysan Breton Salted Paysan Breton
Butter 10 g Portion High quality butter from Brittany,
(118217) France.
100 pieces Portion controlled format.
One of the most competitive prices on
the premium butter market.

29

CAVIAR

“Coming Soon in 2017!”

Sturia is the flagship brand of Sturgeon - the leading French Caviar producer.

Oscietra Vintage

From an exclusive production of The Vintage Caviar, symbolic caviar
Gueldenstaedtil strugeons condenses of Sturias know how, allies subtlety
marine savours with a touch of dried and complexity flavours persistent
fruit, into sensual caviar. Its firm in mouth. It associates rounded
golden brown eggs roll perfectly under firmness and an explosion in mouth
the palate, gradually freeing their of harmoniously fruity and iodized
delicate flavour. flavours.

30 “Availability on request”

FROZEN SEMI COOKED WHOLE FOIE GRAS LOBE

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

Frozen Semi Cooked Whole Foie Gras Lobe
(2054780106)
Lobe ≈ 350-450 g / Box of 6 lobes ≈ 2.7 kg

WHY IS THIS FOIE GRAS UNIQUE

- 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.
- You can do almost anything with this Foie Gras: pan-fry, poach, deep-fry, use it as stuffing and
season it with anything.

31

DUCK PRODUCTS Foie Gras Block Terrine
(1021641204)
32 1 kg

Foie Gras Duck Terrine
(SJ177)
500 g

Duck Fat
(860212)
320 g

CONFIT DUCK

High grade duck legs from the Moulard Confit Duck Legs - 220 gr legs
duck breed. The Moulard duck meat has (0134041704)
a unique taste that is more lean, meaty, 12 pieces
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

33

OILS & VINEGARS

Walnut Oil Hazelnut Oil White Truffle Oil
(9429258) (9428258) (TR001)
500 ml 250 ml
500 ml

Code Description Size



8020220 Champagne vinegar 500 ml

8010220 Cider vinegar 500 ml

8072220 Raspberry vinegar 500 ml

8023220 Red wine vinegar 500 ml

8075220 Sherry vinegar 500 ml

8044220 Tarragon vinegar 500 ml

8655220 White wine vinegar 500 ml

34

CLOVIS 5L & SPECIALITY VINEGARS

Code Description Size



8020354 Champagne vinegar 5 l

8010354 Cider vinegar 5 l

8023354 Red wine vinegar 5 l

8075354 Sherry vinegar 5 l

8044354 Tarragon vinegar 5 l

8655354 White wine vinegar 5 l

Perfectly balanced acidity Code Description Size
with natural fruit flavour.
Blood plum vinegar 825 ml
Use it to dress, garnish or VI103 Spiced beetroot vinegar 825 ml
season food. VI061 Spiced raspberry vinegar 825 ml
V102 Sweet black cherry vinegar 825 ml
Slightly thick texture, can VI025
be used for plate swirl
garnishing.

No longer need to use oil to
balance the acidity.

35

MAYONAISE & FRENCH MUSTARDS

NEW

Covinor Mayonaise
(402600)
5 L (4.7 kg)

Dijon Mustard Dijon Mustard
(8005291) (8005349)
1 kg 5 kg

Wholegrain Dijon Mustard Wholegrain Dijon Mustard
(8049291) (8049349)
5 kg
36 1 kg

MUSHROOMS

Dried Cocktail Dried Trompettes Dried Morels
(112366) (111916) (116246)
500 g 500 g 500 g

Dried Porcini NEW Porcini Powder
(112216) (1137812)
500 g Dried Mini Morels 130 g
(116926)
200 g

Frozen Chanterelles Frozen Black Truffles Peeled Truffles in Tin
(501325) (TR002) (30603)
1 kg 300 g 425 ml

37

SPICES

Saffron Stems - Grade 1 - Spain
(10002)
1g

Saffron Stems - Grade 1 - Spain
(10001)
10 g

Espelette Pepper Powder
(ESP2)
250 g

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

Harissa
(1340)
70 g

38

Gourmet Catering Salt Pyramid Gourmet Salt is a premium SALTS
(SS1) quality product. It is the gourmet
2 kg cooks perfect addition in the kitchen. 39

This superior salt is a gift of Mother
Nature. It is pure and white without
any artificial additives or anti-
caking agents. Pyramid Gourmet
Salt is ideal for use in all facets
of food preparation and gourmet
cooking. As it is totally soluble, it is
supremely suited for stews, soups,
spaghetti and casseroles. It is also
ideal as a sprinkle for salads and hot
veggies. It is ideal for use as a rub
for any type of meat.

You can serve Pyramid Gourmet Salt
as a side condiment and in fact it is
so good, everyone will want to pinch
a bit.

Guérande coarse sea salt has always been hand- Sel de Guerande
harvested using traditional methods and is well (SS011)
known for its culinary virtues. 5 kg

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.

QUINOA, LENTILS & MOGHRABIEH COUSCOUS

Quinoa is a traditional plant White Organic Quinoa
cultivated for over 5,000 years (01043)
in the highlands of South Origin: Cajamarca (Andes, northern Peru)
America. Despite appearances, 1 kg / 5 kg
it is not a cereal. Quinoa seeds
Le Puy Style Lentils have exceptional nutritional
(VE040) benefits. Quinoa is rich in iron
5 kg and proteins and contains all
the essential amino acids, like
40 soybeans.

These gorgeous French green
lentils have speckled blue
green seeds and are often
referred to as “puy lentils” in
reference to the french region
where they were originally
grown.
This farm grown seeds have
a lovely nutty flavour, cook
quickly and hold their shape
well.

Moghrabieh is a form of rolled Moghrabieh Coucous
semolina, similar to couscous (VE202)
except much larger! They are 950 g
rather chewy in consistency
and absorb a lot of flavour
from the other products they
are cooked with. They are
a great addition to soups
and stews and make a good
accompaniment to chicken or
lamb.

TAPENADE & SNAILS

Tapenade is a Provençal
dish consisting of puréed or
finely chopped olives, capers,
anchovies and olive oil.

Tapenade
(TAP01)
1 kg

Snail Extra Large - Burgundy, Snail Shells Extra Large
France (SN003)
(SN001) 36 pieces
8 dozens
41

PRESERVED VEGETABLES

Cornichons Fine Baby Capers in Fine Baby Capers in Salt Preserved Lemon
(29) Vinegar (26) (CCS25C)
4 kg (24) 1 kg 2.5 kg
850 g
Cornichons
(8026209)
370 ml

Artichokes in Oil Flageolets Chopped Spinach
(1790) (332) (4741)
2.3 kg 4 kg 4 kg

42

MINI PEPPER DROPS & TOMATO PEARLS

It is a variety of small teardrop
shaped red peppers, with a sweet
and sour taste, unique because of
its bright red colour and size.

Enhance your dishes with
a unique, colorful, gourmet
ingredient!

This new small vegetable comes
from the Peruvian Amazon
rainforest and will sublimate
your salads, sandwiches or pizza
toppings.

Around 300 drops per tin! Sweet Pepper Drops Red Sweet Pepper Drops Yellow

(155) (1638)
793 g 793 g

Sweet Tomato Pearls Juicy tomato cherries in very small
size (less than 15 mm), preserved
(1068) in a sweet-and-sour juice.
850 ml
Very economical, these small
tomatoes will bring a beautiful ruby
colour to your salads or dishes.

43

FROZEN POTATO PUREE & GRATIN

Frozen Mashed Potatoes
(QPU31006)
2.5 kg

Ingredients: 100% Bintje Potatoes (Origin: Belgium)

Frozen handy individual pellets: An easy way to control portions and
minimize wastage.

Perfect for mash potatoe, pomme croquettes, pomme duchesse,
italian gnocchi or a la parisienne, pomme dauphine, etc.

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
(813701)
40 pieces

Ingredients: Potatoes, milk, cream, emmental, garlic

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.

44

SAVOURY ACCOMPANIMENTS

NEW

Vegetarian Tatin Ø 9cm -80 g

(822901)

18 pieces 20 min
180oC
Ingredients: Puff pastry, yellow pepper, red pepper, onions,
aubergines, semi dried tomatoes, cherry tomatoes, garlic powder
and thyme.

Instructions: Heat in oven, from frozen for 20 minutes at 180°C

Tomato Tart Ø13 cm -120 g Ingredients: Fresh tomatoes, puff pastry, grainy mustard and
(401901) dijon mustard.
Instructions: Preheat your oven at 180°C with rack inside, put
18 tarts the frozen tart in the oven on the heated rack and back for 15
15 min minutes.
180oC
45

Brick Pastry Pancakes 11cm - 40 g
(BK1) (7250)
10 sheets - 30 cm 72 pieces

Blinis Ø45 mm
(7082)
120 pieces

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

Mini Eclair - ready to fill
(111232)
250 pieces

Profiteroles Ø45 mm
28% butter
(111044)
250 pieces

46

SAVOURY TART SHELLS

RGeaardnyistho

Tart Savoury Mini Round Tart Savoury Mini Round Tart Savoury Mini Quiche
(TN01) (TS4001-S) (TN10S)
Ø39 x 15 mm Ø41 x 17 mm Ø50 x 20 mm
378 pieces 288 pieces 280 pieces

Tart Savoury Mini Square Tart Savoury Mini Rectangle
(TS4002-S) (TS4003-S)
33 x 33 x 17 mm 23 x 47 x 17 mm
288 pieces 288 pieces

Tart Savoury Medium Round Tart Savoury Large Round Tart Neutral Round
(TS6001-S) (TS8001-S) (21024)
Ø55 x 18 mm Ø80 x 20 mm Ø95 x 24 mm
120 pieces 72 pieces 72 pieces

47

VANILLA & CHOCOLATE TART SHELLS

Tart Sweet Mini Tart Vanilla Mini Tart Chocolate Mini
Round Round Round
(TS01) (TS4001) (TS4001-C)
Ø39 x 15 mm Ø41 x 17 mm Ø41 x 17 mm
378 pieces 288 pieces 288 pieces

Tart Vanilla Medium Round Tart Chocolate Medium Round
(TS6001) (TS6001-C)
Ø55 x 18 mm Ø55 x 18 mm
120 pieces 120 pieces

Please visit our website to find original tart Tart Vanilla Large Round Tart Chocolate Large
recipes (TS8001) Round
Ø80 x 20 mm (TS8001-C)
48 72 pieces Ø80 x 20 mm
72 pieces

Tart Vanilla Mini Square Tart Vanilla Mini Rectangle Tart Vanilla Medium Square Tart Vanilla Medium Rectangle
(TS4002) (TS4003) (TS6002) (TS6003)
33 x 33 x 17 mm 23 x 47 x 17 mm 50 x 50 x 18 mm 33 x 71 x 18 mm
288 pieces 288 pieces 120 pieces 120 pieces

Tart Chocolate Large Tart Vanilla Large Square Tart Vanilla Large Tart Chocolate Large
Square (TS8002) Rectangle Rectangle
(TS8002-C) 71 x 71 x 20 mm (TS8003) (TS8003-C)
71 x 71 x 20 mm 72 pieces 46 x 102 x 20 mm 46 x 102 x 20 mm
72 pieces 72 pieces
72 pieces

Tart Sweet Round Tart Sweet Round
(26024) (28624)
Ø95 x 24 mm Ø280 x 20 mm
72 pieces 14 pieces

49

ASSORTED MINI CONES

Spinach Tomato Cocoa Cocoa &
Neutral Cocoa & Lemon Strawberry
Vegetable
Charcoal Cocoa & Nuts

50 Assorted Mini Savoury Cones Mini Black Sesame Cones Assorted Mini Sweet Cones
(DIS575) (DIS567) (DIS590)
180 pieces 180 pieces 180 pieces