We love using the best grazing produce from Australia and around the world. You can find out more about what we use for our Event Catering, on our Grazing Tables, and in our Hampers on this page. We use a variety of cheese and cured meat and we love to try new produce regularly. Don’t be afraid to ask us for special requests and recommendations!
LE DÉLICE DES CREMIERS – CHAMPAGNE, FRANCE
Our 1kg wheele of Le Délice des Cremiers is a white mould triple cream cheese made by Saligny cheese farm in the Aub Region of Champagne, France. Its luxurious creamy texture and flavour pairs perfectly with Champagne and is sure to be a crowd pleaser.
MILAWA BLUE – MILAWA, VICTORIA
Milawa Blue is made by The Milawa Cheese Company in a small specialty cheese factory which is located in North East Victoria. Each cheese is hand-made free of preservatives and using non-animal rennet. This blue cheese is soft, melts in your mouth and has sweet cellar aromas with a buttery finish. This is all developed during its eight to twelve week maturation period. Match with a fruitier, sweet red or dessert wine.
BRILLAT SAVARIN – NORMANDY, FRANCE
Brillat-Savarin is a surface ripened, triple cream white mould cheese from Normandy, France. It has a luscious, creamy texture that fills the palate, giving way to a lovely salty finish. It matches perfectly with sparkling wines such as prosecco, cava or champagne.
WARRNAMBOOL VINTAGE CHEDDAR – ALLANSFORD, VICTORIA
Warrnambool Black Wax Vintage Cheddar is made in Allansford, Victoria. Based on a traditional sharp English style, the flavours are full and robust and have a slightly crumbly texture. Matured for up to 16 month, it pairs well with a light bodied red such as Pinot Noir.
BORGO FELINO SALAMI – HOLLAND PARK, QUEENSLAND
Borgo is one of Australia’s oldest Itanian-style salumi produces and it located in Queensland. The third generation family owned business established in 1966 produces authentic Italian delicacies. Borgo Felino Salami is cured for a minimum of six weeks and presents a sweet, mild flavour and a supple texture. Ideal paired with a glass of chianti.
BRESAOLA VALTELLINA – BELMORE, NEW SOUTH WALES
Quattro Stelle’s Bresaola Valtellina is made from free-range meat and natural ingredients which are sourced from Australia. All products contain no allergens, additives, colours or artificial flavours as they pride themselves on the quality on their handmade products. Bresaola is an air-dried, salted beef that has been aged anywhere from two to three months. The lean and tender meat produces a sweet and musty smell and pairs with any medium bodied to full bodied red wine such as a Shiraz or Cabernet Sauvignon.
OAKWOOD PROSCIUTTO – CASTLEMAIN, VICTORIA
Oakwood honour traditional techniques and carefully source their ingredients to create quality cured meats. Using a traditional wood fired smoker and temperature controlled ageing rooms they are able to create high quality smallgoods . Oakwood prosciutto pairs with a light bodied red such as a cool climate Pinot Noir.
TOOLUNKA CREEK TUSCAN MIX OLIVES – RIVERLAND, SOUTH AUSTRALIA
A magnificent visual display of four different olives with complimenting bursts of flavour. This mix consists of even quantities of Wallace, Kalamata, Tuscan and Verdale. The Tuscan olive is a medium to large sized juicy round fruit, the Verdale is a small round bright Green olive with fresh taste.
*produce used subject to availability