We reckon there’s nothing better than adding a bit of CHEER™ cheese to any dish, whether it’s a simple toastie, a big burger lunch, or the crowd-favourite pub meal, the delicious chicken parma! With both slices and shredded products available to suit a variety of tastes, take your meals to the next level with one of the best from CHEER™ cheese .
• Mild, semi firm cheese
• High moisture ideal for fast melting
• Minimal oiling
• Naturally pale with a non transparent finish
• Taste sits between mild & strong
• Firm and smooth texture
• Ideal for when you are wanting a cheese flavour to stand out
• Use fresh or when cooking
SLICES
• Use in fresh sandwiches or toasties
• Come in unique staggered stacks
• 96 slice catering packcost effective
• 72 slice - ultimate decadence
SLICES
• Come in a unique staggered stack for easy peal
• Perfect for burgers
SHRED
• Use in pies, cheese & bacon scrolls or sauces
SHRED
• Use where a balance of flavour, fast melting & minimal blistering is required
• Ideal for Mexican food
• Blend of Mozzarella & Aussie Jack
• Fine shred provides increased coverage and even distribution
• Designed to melt and go golden brown
• Reduce in house blending
• Suited to melting applications where the product requires a combination of blistering & stretch but more flavour than straight Mozzarella
• Use on parma’s & cheesy garlic bread
Classic, quality baked goods including sliced loaves, burger buns and breakfast breads.
Premium rustic high top loaves that capture the spirit of the village bakery.
A range of rolls and loaves that can be thawed or flash-baked for that just-baked aroma.
Authentic, great tasting and quick to serve garlic breads, perfect for pairing with pasta and pizza.
Wholesome loaves developed with nutritionists for health and wellbeing.
A breakfast and snacks range enjoyed for generations, including crumpets and pancakes.
YOUR BAKERY PARTNER
LESS ENERGY CONSUMPTION
Synergy Grills use a gas burner system, utilising electronic ignition with a flame protection probe. The unit reaches perfect cooking temperature in just 30 minutes. Each burner features independent heat regulation with 10 power settings.
The Synergy Grill is far kinder to food. Fat is atomised whilst cooking and less moisture is lost. The Synergy Grill is quick and easy to clean, by using a vacuum or brush to remove the debris from the grill.
ICC Sydney August 13 -15, 2024
With over three decades of history, AGE is the premier event for industry professionals seeking the latest innovations and networking opportunities. This year’s expo sees the addition of many new exhibitors, showcasing a broad spectrum of products and services.
Constructed with ergonomically designed dual component handles, these are knives that adeptly support the hand and wrist. The innovative dual grip technology underpins both the stability and efficiency of the entire knife collection. The result is effortless butchering even on the most heavyduty workdays.
From Dairy Farmers which heats quickly tures without burning stays at the ideal viscosity ing, reducing, pan-frying, freezing, to rich Thickened tangy Sour Cream and Dairy Farmers Thick
Farmers Cooking Cream quickly to high temperaburning or splitting and viscosity for sautepan-frying, baking and Thickened Cream, and Buttermilk, and Thick Vanilla Custard.
The oven will recognize food and start the cooking program by itself. From now on you can cook with your eyes closed The mastermind behind it all interacts with you to learn how to help you achieve the best cooking result while saving energy, water and money.
A range to suit any establishment: Undercounter glasswashers & dishwashers that are perfect for cafés and bars where space is a premium; as well as Hood-type & XL hood-type dishwashers, with optional Energy Saving Device, ideal for kitchens that require powerful & efficient washing.
An Australian-owned leader in the foodservice industry, J.L.Lennard is trusted by the worlds biggest names in Food Service representing world-leading brands that set the standard in quick service restaurant innovation.
We partner with you, providing high impact solutions and equipment that is built to last, exceed efficiently standards, and most importantly ensure quality product at scale, every time.
The latest innovation in commercial frying QualityFry’s iQ635. Designed to fit a variety of kitchen environments, QualityFry’s latest release guarantees a 24% reduction in energy consumption compared to a traditional fryer.
• No fumes or nasty odours or need for expensive exhaust canopies!
Simple to use, single phase plug and play platform
• All fried foods, vegetables, meats and desserts .
• 27% faster cooking and 37% less Oil than competitors.
Simple to use, ideal for single operator locations and front of house service.
• Cooks 2 products with 4 others pre-loaded for fast automated fried foods.
Cook fresh food, fast in the Pratica FIT Express Speed Oven. Thanks to the impinged air, convection and microwave capabilities, you can cook dishes up to 20x faster than traditional methods. With Internet of Kitchen to upload menus and update software the simple wireless link allows you to take control of your oven, and with an adjustable temperature range from 30°C to 280°C, the culinary possibilities are endless.
And now your Fit Express just got even better, with the all new Prática Panini Press Accessory for the FIT Express ovens, ideal for making delicious sandwiches and paninis with grill marks
it
Add some flavour to your lunch menu with Mission’s 12” inch Flavoured Tortilla Wraps. Available in beetroot, pumpkin and black sesame, they provide the perfect starting point for tastier lunches. Pliable & won’t split/ crack when you heat and roll. Great for breakfast and lunch, vegan friendly.
Don’t Scrub It... Soak It!
Our soak tanks are used in over 2800+ kitchens, bakeries, hotels and food outlets across Australia. Save on the cost of labour, costly chemicals, water and electricity, without harming the environment.
The IQ635 is for to serve hot fried customers either when traditional extraction unavailable or too timer means that minimum training is required, operated by front of the kitchen
venues wanting fried foods to their either out of hours, or extraction is either too expensive. The minimum in-house required, so it can even be of house staff when has closed.
Made with fresh butter, have a golden brown crunchy crust on the outside, and are soft, airy and flaky inside.v
Just thaw these frozen croissants in the refrigerator overnight and prove until doubled in size, preferably in a proving cabinet and then bake for that delicious wafting buttery smell that your customers will love.
There’s nothing better than adding a bit of CHEER cheese to any dish, whether it’s a simple toastie, a big burger lunch, or the crowd-favourite pub meal, the delicious chicken parma! With both slices and shredded products available to suit a variety of tastes, take your meals to the next level with one of the best from CHEER.
Rational iCombi ovens save energy, space and oil. The iCombi is a versatile cooking appliance that uses upto than pre-2016 combi steamers and upto 95% less oil than traditional cooking appliances. The tripleglazed door reduces heat loss, and the self-clean in just 12 minutes See it for yourself register for a live cooking demonstration today!
Pacojet creates a diversity of high-quality meals with intense flavour, colour and taste. Seamlessly transition from breakfast to lunch, dinner, and dessert, even crafting captivating cocktails with ease. Elevate your menu and offerings at the push of a button.
The Menumaster lineup epitomises speed, efficiency, strength, and longevity, offering a comprehensive range of commercial microwaves and speed ovens designed to meet the needs of the most demanding foodservice environments
Made 100% in Switzerland, Victorinox’s Swiss Classic is a versatile range made for effortless and precise cutting. The diverse collection offers fifty-five products to cater to both professional and household needs, ranging from specialised knives, to knife block sets and cutlery sets. Designed by experts, the chef knives in the collection feature an ergonomic handle and balanced design as well as are dishwasher safe for ease of use and efficiency.
Swiss Classic Santoku Knife, 17 cm
General-Purpose Knife with Fluted Edge
The Victorinox Santoku Knife draws inspiration from Japanese culture and is a versatile kitchen tool. It excels in tasks such as slicing, dicing, and mincing. Its distinctive shape, lightweight design, and impeccable balance make it a preferred choice for culinary experts, promising exceptional experience and efficiency with every use.
Swiss Classic Carving Knife 22cm
Carving Knife with Ergonomic Handle
The Victorinox Swiss Classic Carving knife is crafted by experts to meet all your professional needs. Carving becomes effortless with its comfortable ergonomic handles and well- balanced design. The razor-thin, sharp blades allow you to slice through meats, fruits, and vegetables with ease, providing consistent precision and efficiency. Irrespective of the shape or size, this knife provides a smooth and uniform cut every time.
Swiss Classic Tomato and Table Knife 11 cm
Paring Knife with Ultra-Sharp Wavy Edge
Looking for a knife that can easily slice through soft-skinned fruits and vegetables like tomatoes? The Swiss Classic Tomato and Table knife might just be what you need! Made in Switzerland, the knife features an ultra-sharp wavy edge and a comfortable handle for effortless use. It combines practicality, durability, and classic ergonomic design in one table knife.
now at https://victorinox.com.au/swiss-classic/
S S
Developed to deliver the best results using the least amount of time and counter space, the FIT Express has the largest cooking chamber in its category while occupying the least counter space. Its design even eliminates the need for dual-sided ventilation, allowing for zero side clearance.
Whether it’s chilling beverages, preserving food, or creating stunning visual displays, ice plays a crucial role in hospitality. Having the right ice making machine can make all the difference. Whether you run a busy restaurant, or a cozy cafe, Baker Refrigeration has an ice machine to meet your requirements.
Golden Crumpets Pancakes have long staples in homes across incorporating these into your menu, you customers’ palates breakfast experience.
Crumpets and Golden long been cherished across the nation. By these versatile products you can captivate your palates and elevate their experience.
T S
Save costs without compromising quality with Pura Tuscan Blend. A unique blend of canola and olive oil that delivers the look and taste of olive oil for a fraction of the cost. Choose between a convenient OH&S friendly 15L bag-in-box cask or 20L tin. Trusted by the William Angliss Institute.
I N G
Whether it’s a la carte dining in a sleek contemporary restaurant, fusion Asian inspired dining, an edgy café, food trucks or the simple corner takeaway eatery – Cobra provides functionality and flexibility in your line-up. Gas Cooktops/ Griddles, Gas Range static ovens, Gas waterless woks and more...
Save your precious staff for the more important tasks. reduce time | save money | eco-friendly | non-toxic | energy efficient OZ TANK it!
CookingCream–available in 2L and 5L
• 18% fat
• Heats quickly to high temperatures, without burning or splitting
• Ideal viscosity for sautéing, reducing, pan-frying, baking, freezing and whipping
• 35% fat
• Rich cream flavour
• Suitable for halal, kosher and vegetarian customers
• Gelatine free
• High yield
• Strong cheese flavour
• High melting point
• Packed perfectly for convenience and efficiency
• Strong parmesan and mozzarella flavours
• Natural White To Light Cream Colour
• Shredded or shaved profiles
Butter is one of those kitchen staples that you simply can’t do without. So it’s important you choose a butter that offers consistent quality, performance, texture and flavour. Western Star butter is made from quality, fresh Australian cream that delivers five star taste every time. Made from natual ingredients and enhances flavour.
For businesses that frequently adjust menus, the Trilogy range gives you flexibility to achieve the searing heat needed for fish, whilst allowing you to reduce the heat for more delicate foods. It creates less “potent” smoke for a a cleaner environment all while severely reducing CO2 emissions with no gas consumption.
A great way to add to your menu! Perfect simple to use, Naan convenient and inexpensive create cost effective which are perfect home delivery
add some variety
Perfect in size and Naan Sliders provide a inexpensive way to effective and quick snacks, for take away and delivery options.
Oz Tank’s Carbsolve® carbon remover and Ovensolve (ReOven) oven cleaner have both been awarded Global GreenTag Level A certifications! GreenTag takes the doubt out of buying and is recognised in over 70 countrieS, demanding full disclosure from manufacturers for all levels of certification.
A versatile and customisable platform for operating the high-speed oven. The combination of a user-friendly interface, extensive customization options, a diverse cookbook, and remote management features makes it a valuable tool in commercial kitchens.
Edgell Supa Crunch 10mm Delivery
I P S
Chips stay hot and crunchy for longer with a hold time of up to 40 minutes during the delivery window. Made with a special seasoned batter to deliver taste and ultimate hold.
.M a ps™ SULP
The UNOX CHEFTOP MIND.Maps
PLUS is the intelligent combi oven that grills, fries, roasts, brown, smokes, cooks with steam and much more. Its automatic cooking cycles and intelligent functions create impeccable and consistent results, in any environment, 24 hours per day and fully loaded.
Bega Foodservice of high quality cheese
iconic Dairy Farmers
Dairy Farmers Burger perfect fit for burger tently sized and deliciously with an even melt to satisfaction thanks taste experience.
produces a range cheese slices under the Farmers brand.
Burger Slices are the burger buns, consisdeliciously creamy, to ensure customer thanks to a flavourful experience.
A large passthrough hood type dishwasher & also a smaller footprint Potwasher. Combining Reliability and flexibility makes it perfect for small to medium size washrooms. Washing not just plates, glasses, cutlery but also larger items such as Euro baking trays, stock pots and GN trays.
The Bonnet Névé Multifresh Efficia commercial refrigeration chiller is a glass door multi-deck product ideal for small retail areas, minimarkets and convenience stores and the case appearance resembles a supermarketstyle run of showcases.
Supporting cafes, takeaway businesses, catering companies and distributors with great oils and spreads backed with personal service and on call support.
Scan above or go to: www.peerlessfoodservice.com.au
We’ll help grow your baking business with our trusted quality margarines and shortenings; and with our technical support, service, recipes and promotions.
Scan above or go to: www.eoibakery.com.au
Ask the oil experts from Peerless Foods for all your foodservice, bakery, retail, export or ingredients needs.
Contact Peerless Foods on 1800 986 499 or visit: www.peerlessfoods.com.au
It’s nearly that time of year when the trade gathers under one roof at Food Australia. From retail, hospitality and bakery, to import, export, distribution, Fine Food Australia is a world of active discovery for y business. Fast-track your recipe for commercial success with the new products and practical insights this September.
Fine and your west
Partially reduced Anchor Culinary Cream is specially formulated to hold high temperatures making it ideal for cook, chill and reheat applications. In addition, it helps give dishes a great taste, texture and a mouth-watering glossy shine.
An excellent time-saving option for cafes, restaurants, pubs, and clubs. Made from 100% hass avocados, Edgell Guacamole eliminates the hassle and cost of scratch made offerings. Made from all natural ingredients, contains no gums, thickeners or colours, and is also free from coriander.
When used alone, be used to hold hot unsealed trays for
When used in combination UNOX MULTI.Day Hot hot food can be sealed trays and held in the 72 hours.
alone, the EVEREO can hot food in open or up to eight hours. combination with the Hot Vacuum Pump, sealed inside special the EVEREO for up to hours.
At Speedibake, our journey begins with a delicate, highly hydrated dough, which we allow to ferment for longer than regular bread. This met iculous process ensures that our Turkish breads capture the rich and traditional flavours of Turkey. 12-month frozen shelf life and quick to defrost.
For kitchens that need to consistently produce at pace, the XLT 3870 is the brand’s biggest high-capacity oven, able to cook approximately 200 12inch pizzas every hour. It features a digital controller for belt speed and temperature control, so there’s no need for adjusting throughout service.
Black Sesame Pain de Genes
320g Almond Paste
315g Eggs
60g Plain Flour
4g Baking Powder
100g Anchor Unsalted Butter (Browned)
120g Black Sesame Paste
Anchor Unsalted Butter (For Frying)
1. Warm almond paste to 50°C.
2 In a mixer with whisk attachment, whip almond paste then add eggs gradually.
3 Sift plain flour and baking powder and gently add into the mixes, mix well ensure no lumps .
4. Temper browned Anchor Unsalted Butter with some batter and fold in with the rest of the batter.
5. Add sesame paste and mix well until smooth.
6. Rest the past overnight .
7. Next day, transfer to piping bag and pipe batter into silicon mould 5cm(L) x 2.5cm(W) x 1cm(H).
8 Bake at 155°C in convection oven with closed vent for 15 minutes .
9. When needed, pan fry black sesame pain de genes with a little Anchor Unsalted Butter.
10. Set aside to cool.
Lime Coulis
3 Lime Zest
120g Lime Juice
120g Water
40g Sugar
4g Pectin NH
20g Sugar
1. Mix 20g sugar with pectin.
2. In a pot, heat lime zest, lime juice, water and 40g sugar.
3. At 40°C, sprinkle sugar-pectin over lime mixture, bring to boil.
4. Strain and let cool before transfer into squeeze bottle.
Black Cream Cheese Sorbet
360g Anchor Cream Cheese
450g Water
100g Black Sesame Paste
90g Sugar
90g Inverted Sugar
4g Stabilizer
1. Mix some sugar with stabilizer.
2. In a pot, warm water to 40°C then add in the stabilizersugar mixture, follow by the inverted sugar.
3. Pasteurize mixture to 85°C and mix in cream cheese and black sesame paste and allow to cool and store in chiller for at least 4 hours before churning in machine.
4. Quenelle and serve immediately.
Cream Cheese Crumble
50g Anchor Unsalted Butter
50g Anchor Cream Cheese
100g Ground Almond
100g Plain Flour
50g Icing Sugar
50g Sugar
1 Lime Zest
1. In a mixer with paddle attachment, add all ingredients and mix until sandy texture.
2. Transfer to Silpat evenly.
3. Bake at 155°C in convection oven for 12-15 minutes .
4. Grate lime zest over crumble immediately after baked.
Cream Cheese Paste
200g Anchor Cream Cheese
50g Anchor UHT Milk
30g Syrup
1. Using a hand blender, blend all ingredients until smooth.
2. Store in chiller until ready to use.
Sesame
100g Sesame
60g Anchor
30g Plain
100g Icing
50g Lime
1. Mix all ingredients
2. Prepare
3. Using round
4. Bake at Lime Foam
150g Lime
100g Syrup
250g Water
4g Lecithin
1. In large bowl,
2. Using a hand
3. Pasteurize cool and
4. Quenelle
Assembly
1. Prepare mid-crescent
2. On a serving jagged edge
3. On the outer
4. Place 2 pieces
5. Sprinkle
6. Quenelle
7. Place sesame
Tuille
Sesame Seeds (White and Black 70:30 Ratio)
Anchor Unsalted Butter (Melted)
Plain Flour
Icing Sugar
Lime Juice
ingredients to form a paste.
round stencil in two sizes (Ø= 3.5cm and 3cm).
round stencil, spread mixture onto Silpat. 150°C in convection oven for 10 minutes.
Foam
Lime Juice
Syrup
Water
Lecithin
bowl, add all ingredients .
hand blender, blend until foam forms.
Pasteurize mixture to 85°C and mix in cream cheese and black sesame paste and allow to and store in chiller for at least 4 hours before churning in machine and serve immediately.
Assembly a crescent shape stencil length at 18cm and width of both ends at 1.5cm and width of mid-crescent at 1.7cm.
serving plate, place stencil and spread cream cheese paste and comb through with a edge scrapper.
outer sides of cheese paste, squeeze from bottle the lime coulis . pieces of pan-fried black sesame pain de genes, one cut into half diagonally. cream cheese crumble on plate
Quenelle a black sesame cream cheese sorbet on top of crumble.
sesame tuille and finish with lime foam.
1 Tip Top Brioche Style Bun, split and toasted
200g beef sausage meat
½ tbsp maple syrup
2 slices cheddar cheese
2 streaky maple bacon strips
1 egg
½ cup shredded lettuce
2 sliced brown onion rings
Smoky BBQ Hollandaise sauce:
2 tbsp hollandaise sauce
1 tsp smoky BBQ sauce
1. In a small bowl add the beef sausage meat and the mapl syrup and gently mix them together. Leave to marinate for at least 30 minutes and then form into 2 patties.
2. Cook the beef sausage patties until caramelised on both sides, add a slice of cheese on top of each patty and allow to soften. In the same pan fry bacon until crispy and cook a fried egg to your customer’s liking.
3. In a small bowl, mix hollandaise sauce with smoky BBQ sauce.
4. To assemble the burger, Place lettuce and beef sausage patty on the base of the bun, top with crispy bacon, then repeat. Top with fried egg and onion, and drizzle with smoky BBQ hollandaise sauce. Add the top of the bun and serve.
3 Mission Naan
500g big prawns, clean the feelers but leave the shells intact
250 g pineapple, cut into small pieces
90 ml oil
375 ml water
175 ml thick coconut milk
3 pcs kaffir lime leaves
Ground Ingredients
15 dried chilies, seeded and soaked in boiling water until soft
150 g shallots
2 cloves garlic
4 candlenuts
1¼ cm galangal
1 tsp shrimp paste (“belacan”)
2 cm fresh turmeric
1. Heat oil in a frying pan and fry the ground ingredients until fragrant.
2. Add in pineapples and cook for 5 minutes. Add in 1 tbsp sugar from the seasoning.
3. Add in water and tamarind skin. Bring to boil and add in seasonings. Lower the heat and simmer for 10 minutes.
4. Turn up the fire and stir in the prawns and kaffir lime leaves. When prawns are cooked, add coconut milk. Cook for a few more minutes until coconut milk boils. Remove from heat.
5. Toast naans in a heated frying pan. Cut into wedges and serve with prawn curry.
Brioche
500g Bread Flour
50 Sugar
10g Salt
6g Instant Dry Yeast
60g Water
250g Eggs
200g Anchor Unsalted Butter
1. In a spiral mixer, mix bread flour, sugar, salt, instant dry yeast and water.
2 Add in eggs gradually, mix on low speed for 7 minutes and medium speed for 5 minutes
3 Add in softened Anchor Unsalted Butter, mix on low speed for 2 minutes and medium speed for 3 minutes, conduct windowpane test .
4. Round and cover dough, let rest for 45 minutes at room temperature.
5. Portion the dough into 30g and 8g.
6. Shape each portion into round shape.
7. Place 9g dough into round silicon mould (Ø=4cm).
8 Line 30g dough on baking tray with Silpain.
9. Proof buns at 28°C and RH 90% for around 90 minutes
10. Before baking 30g brioche, place a disc of crusty topping directly on top..
11. Before baking 8g brioche, egg wash the surface of small brioche.
12. Bake in convection oven at 160°C for 8-10 minutes for 8g brioche bun and 12-15 minutes for 30g brioche bun until golden brown.
13. Let cool completely on wire rack before using.
Crusty Bun Topping
200g Anchor Unsalted Butter
200g Icing Sugar
50g Eggs
175g Cake Flour
15g Ground Lemongrass
Red Colouring
1. Sift cake flour and ground lemongrass.
2. In a mixer with paddle, mix Anchor Unsalted Butter with icing sugar until light and fluffy.
3. On low speed, add eggs and mix well.
4. Add sifted lemongrass flour and red colouring.
5. Transfer to silicon paper and roll to 3mm.
6. Store in freezer until set .
7. Cut with round cutter (Ø=8cm) .
Raspberry-Lemongrass Crème Diplomat
250g Anchor Whipping Cream
125g Raspberry Puree
150g Fresh Lemongrass (chopped)
30g Custard Powder
50g Sugar
40g Anchor Unsalted Butter
4g Gelatin Powder
24g Water
500g Anchor Whipping Cream
1. Sprinkle gelatin into 24g water and set aside to bloom.
2 In a pot, heat 250g Anchor Whipping Cream, raspberry puree and chopped lemongrass until boil. Remove from heat and let infuse for 30 minutes .
3 Strain raspberry lemongrass cream mixture into another pot and return to stove.
4. Mix custard powder and sugar together, add to raspberry cream mixture, stir until thickened, ensure no lumps .
5. Add bloomed melted gelatin and mix well.
6. Add Anchor Unsalted Butter and mix well with a hand whisk.
7. Pour raspberry lemongrass custard into a container and do contact wrapping with clingfilm to prevent skin from forming.
8 Let cool completely in chiller before folding in 500g whipped Anchor Whipping Cream.
9. Transfer to piping bag with fine tooth open star tip (12mm).
Raspberry Marmalade
500g Raspberry Puree
110g Sugar
4g NH Pectin
1. In a pot, heat raspberry puree with half of the sugar to 40°C.
2. Mix the rest of the sugar with pectin then sprinkle over puree.
3. Cook to 103°C and transfer to bowl to cool.
4. Transfer to piping bag.
5. Leave it in chiller until ready to use.
Red Mirror Glaze
140g Sugar
65g Water
150g Glucose
100g Condensed Milk
12.5g Gelatin Powder
62.5g Water
150g White Couverture Chocolate Red Colouring
1. Sprinkle gelatin into 24g water and set aside to bloom.
2 In a pot, cook sugar and 65g water to 103°C.
3 Add glucose, condensed milk and melted gelatin
4. Pour into jug with white chocolate, using a hand blender to blend until smooth.
5. Add red colouring to desired consistency.
6. Cover and keep in chiller overnight .
7. Use glaze at 30-35°C.
Assembly
1. Dip half of 9g Brioche Bun into Red Mirror Glaze, place on tray and let glazed brioche set in chiller.
2. Make a small hole in the middle of 30g Brioche Bun, fill bun with Raspberry Marmalade.
3. Place a white chocolate ring decoration atop raspberry jam filled 30g brioche.
4. Pipe a rosette with Raspberry Lemongrass Crème Diplomat on white chocolate ring.
5. Finish with glazed brioche atop.
