ADVANCED AUSTRALIAN FARE. Menu solutions for a truly Australian dining experience.

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1 ADVANCED AUSTRALIAN FARE Menu solutions for a truly Australian dining experience.

2 Australia really is the land of plenty, with rich and diverse resources right at our fingertips. Some of which are becoming an integral part of Australia s culinary scene, with more and more people taking advantage of what our country has to offer, whether it be wild caught barramundi, free range lamb or native ingredients dating back 40 million years. Bidfood is committed to providing all the ingredients you require for success, especially those that are home grown. Our Bidfood Foodservice, Fresh and Classic Meats divisions are driven by passionate people, local to your region, whose aim is to provide you with everything you need to create magic in the kitchen. Not only do we offer a wealth of knowledge and expertise, we work hard to provide quality products, as well as local farm-fresh fruit, vegetables and meat. Advanced Australian Fare is filled with a range of recipe ideas which champion Australian products, incorporating native ingredients, and local meat and seafood, to create modern Australian cuisine. These recipes feature just a few of the quality Australian products that we can provide to you. For an even more extensive list head to our convenient and industry leading online ordering site, mybidfood, to start adding to your cart and building your own Advanced Australian Fare! Finger Lime Finger limes are famed for their beautiful and unique texture and are often described as citrus caviar. Finger limes have a tart citrus taste, which is perfect when paired with seafood or used in cocktails. Macadamia Nuts Macadamias are the perfect accompaniment to both sweet and savoury foods. The mellow buttery flavour of the macadamia blends easily with others and is delicious hot or cold. Warrigal Greens High in antioxidants, warrigal greens have a herbivorous taste, with a bitter finish similar to traditional spinach and can be used in stir-fry, pesto, or even smoothies. Warrigal greens must always be blanched before eating as the leaves contain oxalates which, in high quantities, can have adverse effects. Native Australian Flavours Mountain Pepper Mountain pepper has bushy or woody qualities, with a hot bite that has been compared to pepper and chillies. The mountain pepper leaf has a more subtle, herbal flavour than the berry and is ideal where the intensity of the pepperberry is too overpowering. Alpine pepper is a superior blend of mountain peppers which is easier to use and has a stronger, more impactful taste. Quandong The quandong is a highly nutritious and versatile fruit. With twice as much vitamin C as oranges, the quandong can be stewed, dried or eaten raw. This fruit has a dry texture and its tart, sweet taste can vary greatly between trees. Native Thyme Unlike traditional thyme, native thyme has a complex and intense flavour based on mint. Native thyme pairs well with savoury dishes featuring chicken, turkey, pork or lamb, adding a herbaceous flavour with a slightly minty finish. Use sparingly as the flavour goes a long way. Lemon Myrtle Lemon myrtle is a versatile herb with a refreshingly intense citrus flavour and aroma, often described as lemonier than lemon. The applications of lemon myrtle are endless, use it to complement fish and chicken or flavour ice cream, cheesecakes and tea. Wattleseed Wattleseed flavour is dominated by nutty, coffee aromas with a slightly bitter taste. Packed full of protein, wattleseed is ideal for spice mixtures or barbecue rubs. Roasted ground wattleseed has a diverse array of applications from baking, thickening of sauces and casseroles, to ice cream. This information is general in nature and customers should evaluate its accuracy & relevance for their particular purposes.

3 to start Wattleseed Damper with Macadamia & Lemon Myrtle Dukkah Preparation time: 20 minutes Cooking time: minutes Serves: 6 Extra virgin olive oil, to serve Wattleseed Damper 3 cups White Wings Self Raising Flour 2 tbsp wattleseed*, ground 1 tsp sea salt, ground 1 tsp mountain pepper*, ground 80g Western Star Unsalted Butter, cold, cubed 125ml Caterers Choice Fresh Full Cream Milk 125ml water Lemon Myrtle Dukkah 1 cup Caterers Choice Raw Macadamia Halves ½ cup Caterers Choice Raw Almond Kernels 1 tsp Caterers Choice Whole Cumin Seeds 1 tsp Caterers Choice Whole Coriander Seeds 1 tsp lemon myrtle leaves* ½ tsp mountain pepper* 1 tbsp Caterers Choice White Sesame Seeds 1 tbsp black sesame seeds Pre-heat oven to 180 C. Sift together the flour, wattleseed, salt and mountain pepper into a large bowl. Add butter and rub with fingertips to a rough crumb. Add milk and water, then mix lightly to a loose dough. Turn dough onto a floured board on benchtop and knead until smooth. Shape into a thick 20cm round shape and place on a greased tray lined with baking paper. Brush with a little extra milk and bake for 45 to 50 minutes. Damper will sound hollow when cooked. Roast macadamias and almonds on a baking tray until golden brown, then transfer to a food processor. Heat a frypan over low to medium heat and toast cumin and coriander seeds until fragrant, then also transfer to food processor. Tear lemon myrtle leaves and add to processor with mountain pepper. If wattleseed and mountain pepper are not ground, toast lightly and crush in a mortar and pestle with sea salt. Pulse chop the nuts and spices to a fine, but still chunky grind. Tip mixture into a bowl and stir through white and black sesame seeds. Season with sea salt to taste. Serve with Wattleseed Damper and a robust extra virgin olive oil. Grilled Seafood with Finger Lime Aioli & Chilli Quandong Jam Preparation time: 30 minutes Cooking time: 25 minutes Serves: Western Star Unsalted Butter Whole Green Australian U/10 King Prawns Medium Cooked Moreton Bay Bugs Medium Half Shell Queensland 20/40 Scallops Parsley* Quandong Chilli Jam 15 quandongs*, roughly chopped ¼ cup sherry vinegar 2 long red chillies*, thinly sliced ½ cup Bundaberg Brown Sugar Finger Lime Aioli Garlic bulb* 1 whole egg 1 tsp Sandhurst Red Wine Vinegar 1 tbsp finger lime* flesh 250ml macadamia nut oil Caterers Choice Cracked Black Pepper, to taste Simmer quandongs, vinegar, chilli and brown sugar, and reduce until mixture coats the back of a spoon. Season with sea salt and cool. Wrap garlic bulb in foil and roast at 180 C for 30 minutes in oven. Separate 2 large cloves from the roasted bulb and squeeze out softened garlic into a bowl or flask with the egg. Whisk egg on high speed before adding red wine vinegar and finger lime flesh. Drizzle macadamia nut oil a little at a time, allowing oil to emulsify with eggs. Season with salt and pepper to taste. Brush a little melted butter on the selection of local seafood. Season with a pinch of sea salt and grill over hot BBQ until cooked. Garnish with freshly chopped parsley. Serve with Finger Lime Aioli, Quandong Chilli Jam and fresh finger limes. * Available from Bidfood Fresh - contact your local Bidfood Fresh representative for availability

4 Paperbark Smoked Barramundi Fillets Preparation time: 10 minutes Cooking time: minutes Serves: Skinless Wild Caught Australian g Barramundi Fillets 1 tbsp sea salt 2 tsp Alpine Pepper Blend* Olive oil 1 piece of paperbark, approximately 40cm x 40cm 1 small brown onion, sliced* 10 lemon myrtle leaves* Bring the barramundi fillets to room temperature and pat dry with kitchen paper. Season both sides with sea salt and the Alpine Pepper Blend, and brush with olive oil. Lay the paperbark on the bench and place prepared barramundi in the centre. Place onions and lemon myrtle leaves on top of fillets. Fold paperbark sheet lengthwise to cover fish and finish by folding in ends. Secure with kitchen string and sprinkle both sides of the parcel with water. Place parcel over chargrill on a low heat and cook each side for 12 to 15 minutes. Tip: If parcel begins to catch fire, remove from heat and finish cooking in a 180 C oven. to satisfy Mountain Pepper T-Bone Steak with Warrigal Greens Chimichurri Preparation time: 10 minutes Cooking time: minutes Serves: Emerald Valley Free Range MSA 500g T-Bone Beef Steak Olive oil 2 tbsp mountain pepper*, ground 1 tsp native thyme * 1 tsp Bundaberg Brown Sugar ½ tsp Caterers Choice Ground Cumin ½ tsp Trumps Smokey Paprika ¼ tsp Caterers Choice Garlic Powder Emerald Valley beef supply is backed by approximately 126 farmers who are dedicated to producing succulent, quality Australian meat. Warrigal Greens Chimichurri 4 cups warrigal greens* 1 garlic clove*, finely chopped 1 long red cayenne chilli*, finely chopped 1 tbsp Caterers Choice Dried Oregano Leaves 1 tbsp Sandhurst Red Wine Vinegar ½ cup extra virgin olive oil Caterers Choice Cracked Black Pepper, to taste Pat dry T-bone steaks and bring to room temperature. Brush with a little olive oil. Combine the mountain pepper, native thyme, brown sugar, cumin, paprika and garlic powder and rub into the oiled steaks. Sprinkle sea salt on each side. Cook on chargrill over high heat for 3 to 4 minutes on each side for medium-rare (longer if desired). Remove from heat and rest in a warm spot for 5 minutes before serving. Blanch warrigal greens in boiling water for 20 seconds. Drain and immediately chill in ice water before squeezing out as much liquid as possible. Chop finely and combine with all remaining ingredients in a bowl, then allow to rest for 10 to 15 minutes before serving.

5 Roasted Rack of Lamb with Native Thyme & Macadamia Crust Preparation time: 10 minutes Cooking time: minutes Serves: 4 1 cup Caterers Choice Raw Macadamia Halves 2 tbsp Colman s Dijon Mustard 2 tbsp native thyme leaves*, ground 1 tsp sea salt Olive oil Emerald Valley Cap On Frenched MSA Lamb Rack 8 PNT Pre-heat oven to 200 C. Pulse macadamia nuts in a food processor to a fine crumb. Combine the macadamia crumb with Dijon mustard, native thyme and salt. Heat a little olive oil in a frypan over high heat. Sear each lamb rack all over until well browned. Remove from heat and pat oil from meat. Coat the meat with macadamia crust mixture and roast for 10 to 12 minutes for medium-rare (longer if desired). Remove lamb from oven and allow to rest in a warm spot for 5 minutes before carving into 2 rib portions. Emerald Valley lamb is processed by the Australian Lamb Company who guarantee, through good stock selection, efficient processing and wet ageing, that all Emerald Valley lamb will deliver mouth watering tenderness. Deconstructed Quandong Pavlova Preparation time: 8 hours Cooking time: 90 minutes Serves: Golden North Vanilla Bean Ice Cream with Seeds Country Chef Meringue Nests Finger lime* pulp Trumps Coconut Chips, toasted Mint leaves*, picked Quandong Compote 100g quandongs* 5ml brandy 1 tbsp glucose 1 cup Bundaberg Caster Sugar ¼ cup water Rose Water Quandong Syrup ½ cup water ½ cup Bundaberg Caster Sugar 1 tsp rose water 1 tbsp syrup from Quandong Compote Macadamia and Coconut Crumb ½ cup Caterers Choice Macadamia Halves ½ cup Trumps Coconut Chips 1 tbsp Bundaberg Caster Sugar 50g Western Star Unsalted Butter 50g White Wings Plain Flour A day before cooking, prepare the Quandong Compote. Combine all ingredients in a small saucepan over medium heat and stir to dissolve. Simmer until reduced by half then refrigerate until cool. The next day pre-heat oven to 180 C. Add all crumb ingredients to a food processor and pulse until a semi-fine crumb forms. Turn crumb out onto a baking tray lined with baking paper and bake in oven until golden brown. Combine water and sugar in a small saucepan and bring to a boil. Reduce heat and simmer until syrupy. Remove from heat and stir in rose water. Allow to cool completely before stirring in syrup from Quandong Compote. To serve, mound 1 tablespoon of Macadamia and Coconut Crumb on a plate and top with a scoop of vanilla bean ice cream. Drizzle Quandong Rose Water Syrup loosely around plate, then add a meringue with the Quandong Compote placed on top. Garnish with finger lime pulp, toasted coconut and mint leaves. to savour

6 100% Australian Lamb & Beef Free from hormones and growth promotants, Emerald Valley lamb is 100% natural and bred in the pristine Goldfields region of Western Victoria. The region is renowned as one of the best grazing environments for producing export-quality lamb. Emerald Valley beef is free range, pasture fed and grown in the Northern Rivers and New England regions of New South Wales. These luscious pastures are the ideal, stress-free environment for producing succulent Australian Beef. Thank you to our suppliers SINCE 1926 Australia s Favourite Fresh produce, meat and seafood proudly sourced by Log in to mybidfood at bidfood.com.au to view and order an even more extensive range of products to build your own Australian inspired menu, or contact your local Bidfood branch for more information. Connect with us