Now available from selected stores in 500 g packs in two varieties, Seafood Chowder and Creamy Smoked Cod Chowder. Download preparation instructions here: Seafood Chowder Instructions.
Hot off the production line: Minced Garlic and Minced Ginger in 250 g jars, an essential pantry item. Find them in your nearest IGA store or independent supermarket soon!
New from Wisemate Foods: Beetroot Relish for Food Service! Available to hotels and restaurants in 10 kg tubs from our friends at EVOO Merchants. Phone (08) 9331-5933 to order.
Attention all retail outlets: during July, buy any four cartons of our curries and get one free! Choose from Thai Green Curry, Thai Red Curry, Korma Curry and Butter Chicken. Well done to our customer, Big Fish Direct, for passing this on to consumers.
80 mm of rain, but the team stood firm! Thanks to Justin and Jodee from Just In Time Gourmet for exhibiting our products at Taste of Perth over the weekend!
Sisters Supa IGA in Joondalup make salads on site and complement them with a sachet of delicious Cafe 26 Original Mustard Salad Dressing. We are proud to be a co-packer for this iconic Western Australian brand.
Looking for Seafood Ideas for Lent? Have you tried Kailis Bros Cooked Prawns with our Seafood Cocktail Sauce? Available at IGA stores now or contact Kailis Bros for your local supplier.
This recipe uses Gourmetchef’s Cheesy Mornay Sauce. Cooking a crayfish can seem a bit daunting – all those spiky antennae, swimmerets, and curious body parts to negotiate! We show you how in a few easy steps … Step 1: If you’re after presentation, then buy a fresh crayfish (rock lobster). We bought our Western Rock
We’re offering 20% off Lime and Cilantro Vinaigrette during November! This dressing goes perfectly with seafood. Simply fry crumbed calamari in heated vegetable oil for 2 minutes per side and serve with Lime & Cilantro Vinaigrette and a side salad or drizzle over your favourite combination of leafy greens.
It’s ‘curry night’ at the Flemings’ house and we’ve cooked up a Korma with our new 450 gram pouch pack – too easy! Just dice some chicken breasts, sear them in hot oil, turn the heat down and simmer in our sauce for 20 minutes. Did you know that the earliest mention of Korma, or Qurma, is in