Fino Food and Wine

Wednesday, May 29, 2013

Burrata Making Class @ Bucci Brisbane

Wednesday, March 20, 2013

South Burnett Agricultural Co. EVO Trip 2013

On Tuesday we took a “jam packed” bus load of our clients to visit the South Burnett Agricultural Co. near Murgon QLD to press some fresh Extra Virgin Olive Oil (it was just a shame we couldn't have taken everyone).

At Fino Foods we have always believed in sourcing the highest quality locally produced foods and having a strong ongoing relationship with the people producing it.

The South Burnett Agricultural Co. owned by the Heading family has been producing olives in the region for over 100 years and currently has around 37000 trees in the grove. The Headings also owns the illustrious Clovely Estate Wines.

Luke Fitzpatrick CEO of Clovely Estate, South Burnett Agricultural Co and all round good guy headed up the group for the day imparting his impressive in-depth knowledge of wine making and olive oil production.

To produce the extra virgin olive oil the olives are first washed then pulverised in to a paste skins, seeds and all. The paste is then pumped into the first (horizontal) of two centrifuges to separate the oil from the pulp. From there is it pumped into the second (vertical) centrifuge where water is added to further separate the oil and any remaining impurities. The result of which is the highest quality Extra Virgin Olive Oils available.

Friday, March 15, 2013

Our Visit to Vannella Cheese

Wednesday, December 5, 2012

World Cheese Awards Results

We are celebrating these great results from the World Cheese Awards in Birmingham England. Further proof that our artisan dairy industry is producing some of the worlds best cheese. We are very proud to represent these wonderful producers.

Gold Medal

Locheilan Triple Cream Brie Ring
Cows MilkThis triple cream brie is formed in the ring shape and is packed in a domed container designed to allow the delicate white mould to develop. The ring shape aids maturation but also looks fantastic and is easy portioned for both food service or retail. The cheese is buttery, rich and savoury.

Silver Medals

Milawa Blue
Cows Milk
A soft blue cheese with a mild flavour enhanced by the restrained growth of delicate green/white mould. Originally based on a Gorgonzola Dolce style, the cheese has evolved in to an Australian classic.

Old Telegraph Road 'Fire Engine Red'
Cows Milk
Named in honour of the fire engines driven by the firemen who fought tirelessly to defend the Jindi Cheese factory in February 2009, Fire Engine Red, like the fire is powerful and at times challenging. The beige and white powdery rind that becomes orange as it matures is formed from the regular scrubbing of the cheese rind with Brevi bacterium linens. The cheese is matured in cool, dark and damp cellars where airborne yeast and natural flora contribute an extra flavour dimension to the cheese as it ripens.

Bronze Medals

Richmond Camembert
Cows Milk
Richmond Camembert is a traditional cheese made just outside Hobart. Starting life a little chalky, slightly salty and with a hint of mushroom flavour, this cheese will transform as it matures to a gorgeous gooey texture. There is milk, rennet and culture in Richmond camembert, and no stabilisers.

Milawa Goats Milk Tomme
Goats Milk
Milawa developed this cheese based on the European mountain cheese, Tomme de Chevre. It is made in a small barrel shape and aged in the Milawa cellars alongside washed rind, blue and white mould cheeses.Aging in proximity to the other cheeses causes the Tomme to develop a natural farm house rind. The semi hard interior is pale white in colour with a rich, nutty and savoury taste.

Milawa Mt Buffalo Blue
Goats Milk
This goats milk blue has a soft creamy texture and a mild restrained blue flavour. It is seasonally produced in small batches in the Spring and early Summer.

Milawa Capricornia
Goats Milk
Made from spring goat’s milk in a large 10kg wheel, the curds are cooked in the whey to produce a hard cheese. Aged in cellars along side the Blues, Capricornia develops a colourful array of moulds on it's rind while maturing for up to 24 mths.