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19.90
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19.00 | 2.2lt unit $ 32.30 | 5lt unit
$
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Devondale Mozzarella Shredded (2 x 6kg) $ | box
90.00
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14.10
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12.80
1.65
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Danish Fetta 4kg $ | box
31.30
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58.75
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65.30 $ 72.80
28.50
| 11’’ 20 (10 x 2) box
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28.60
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46.60
28.50
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63.20
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57.40
Risotto Formaggio Western Star Salted Butter 1.5kg (8)
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14.10
| pkt
$
11.40
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| unit
$
90.00
| box
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10.95
| pkt
Recipe of the Month
SERVES
Risotto Formaggio
4
PREP TIME
COOK TIME
30 mins
25 mins
Ingredients:
INGREDIENTS
INSTRUCTIONS
50g Western Star Butter
•
350g arborio rice 1 onion, diced 2 cloves garlic, crushed 65ml white wine 1 litre warm chicken or vegetable stock
(Preferably low salt)
200g Perfect Italiano Shredded Mozzarella 50g Mainland Special Reserve Creamy Blue Wedge 1 tblsp olive oil 8 slices prosciutto, halved 8 sage leaves
Method:
Heat Western Star Butter over a low heat and panfry rice, onion and garlic until lightly golden. Gradually add stock (about 250ml at a time), gently simmering to absorb in between each addition. Just prior to the last 250ml of stock being added, fold through both cheeses and allow to melt through.
50g Western Star Butter
•
Heat West • Heat oil in a separate pan and panfry prosciutto and sage leaves until crisp. panfry rice 350g arborio rice • Serve risotto in shallow bowls and top with crispy prosciutto and sage. Great with crusty toasts and a serve of crisp greens. Gradually a 1 onion, diced gently simm FOODSERVICES addition. Ju 2 cloves garlic, crushed Dairy for Today’s Professionals being adde 65ml white wine to melt thro
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30.80
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38.00 $ 35.80 | 10kg
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18.80
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38.00 $ 35.80 | 10kg
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20.50
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6.60
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22.60
56.60
27.30
27.50
22.60
28.50
32.60
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75.00
16.20
75.00
13.80
75.00
28.40
75.00
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14.30
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14.30
26.30
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8.40
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14.00
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6.30
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7.80
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3.90
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12.60
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15.20
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16.50
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15.30
25.80
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42.20
17.20
35.30
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12.20
$
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11.40
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41.20
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1.10
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