Category: blogs

Dear Fresh Friday friends,

Welcome back! This year we begin on Thursday as Friday is Australia day and a public holiday.

Wishing everyone a fab Australia Day!

Cheers Peter

Dear Fresh Friday friends,

Unfortunately this is the last Fresh Friday for the year. This year I have given my all, to making the best food I can, while showing off the versatility of the Nicholson Fine Food ranges within the various dishes I have made. I do I hope you have all enjoyed my efforts, it has certainly been a journey of flavours, aromas, textures, colours and cultures over the last 12 months. I am pleased you came along for the ride. So to finish off, we have three firm favourites for this week’s menu.

Enjoy and see you on Friday.

Ciao, Peter

Dear Fresh Friday friends,

Unfortunately this is the last Fresh Friday for the year. This year I have given my all, to making the best food I can, while showing off the versatility of the Nicholson Fine Food ranges within the various dishes I have made. I do I hope you have all enjoyed my efforts, it has certainly been a journey of flavours, aromas, textures, colours and cultures over the last 12 months. I am pleased you came along for the ride. So to finish off, we have three firm favourites for this week’s menu.

Enjoy and see you on Friday.

Ciao, Peter

Dear Fresh Friday friends,

This week’s menu is light and breezy, featuring our fabulous Pomegranate molasses, matched with prosciutto ham, bocconcini cheese and summer melon. The Zesty bruschetta seasoning sprinkle adds flavour to the spinach and ricotta lasagne. Finally our Belgian white chocolate mousse features in a tart with a new product, Pink Grapefruit Garnishing Pearls.

It all sounds rather special..

Anyway I hope to see you on Friday.

Ciao, Peter

Dear Fresh Friday Friends,

It’s been a while since I made an Indian feast, so this week, it’s on!

So get ready to feast!

Cheers Peter

Dear Fresh Friday friends,

Italy and France are the theme dish countries this week. We begin with a traditional minestrone soup, finished with wonderful aged parmesan and extra virgin olive oil harvested from 90 year old trees in western Victoria. This is not to be missed. Main course is a French inspired dish, braised chicken tenderloins with leek and green peppercorns, aromatic pilaf rice and steamed green beans. Dessert is an elegant lemon and raspberry tart, stunningly simple.

I hope to see you on Friday, apparently more rain is on the way!

Lucky us. Cheers Peter