Epicurean Gold in Cairns, Queensland, Australia | Speciality food shop

Epicurean Gold

Locality: Cairns, Queensland, Australia

Phone: +61 7 4035 1251

Address: 250 Hartely Street 4870 Cairns, QLD, Australia

Website: https://www.pefoods.com.au

Likes: 73

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• Food service distributor
• Food wholesaler
• Grocers
• Speciality food shop

25.01.2022 Dear Valued Customers, As we are entering our quiet period, our last trading Saturday will be tomorrow, the 21st of December, open from 9:30am until 12pm. We will still be open to the public Monday through to Friday between 8:30am and 4pm.... We thank you for your continued support through 2019 and look forward to seeing you in 2020! We hope you have a Merry Christmas and a Happy New Year!

23.01.2022 Valentine is coming up! Maybe its time to surprise your significant other with a cool refreshing drink. Why not try adding a splash of Pendelton Olive Estates sweet and zingy Raspberry Balsamic to your Gin Cocktail or Fruit Mocktail. Trust us, it is D E L I C I O U S! Also super yum over fresh strawberries with a glass of Champagne on the side. Come in to us at 250 Hartley st. and start you weekend right.

22.01.2022 New Year, New Cheese! Come in and have a look at our fabulous cheeses that just came in to the shop. We have beautiful Red Leicester, Danish Esrom and Spanish Manchego. Have them with a splash of our Truffle Infused Honey and let this new decade be filled with joy and cheese!

20.01.2022 This has been an extremely challenging time for everyone, our thoughts and love go out to you all . Whatever you are up this weekend, try and find sometime to enjoy, relax and breathe. Stay safe and have a wonderful weekend whether you are celebrating Easter, Passover or just some quite time. ... Love and blessing to all xxx See more

19.01.2022 Win a Christmas Hamper Spend a minimum of $50 in store and you enter the draw of a Christmas hamper filled with goodies to a value of $250. The draw will take place on Monday the 23rd of December... terms and conditions apply.

18.01.2022 And we have a winner! Congratulations Robert, the winner of the $250 Christmas Hamper! With 65 entries Robert got randomly chosen and brought his Christmas spirit when he showed up this morning to collect his prize. Thanks to everyone who participated and helped make this contest a success. We hope to see everyone again next year!

13.01.2022 The weekend is coming up. If your having guests over why not try this visually exciting dessert that will have everyone gasping with delight and leave guests amazed you made it yourself! Made with All Butter Puff Pastry by our friends at Careme... Pistachio & Raspberry Paris-Brest INGREDIENTS:... *2 (375g packets) Carême All Butter Puff Pastry, defrosted 1 egg, lightly beaten *1/4 cup flaked almonds 500ml full cream milk 5 egg yolks *125g caster sugar *40g cornflour *1 teaspoon vanilla bean paste *200g unsalted butter, softened *200g pistachio paste 1 punnet fresh raspberries *Icing sugar, to serve. *ingredients available from P.E. Foods Cairns METHOD: For the pastry: Preheat oven to 200C. Cut one large 26cm circle from each sheet of puff pastry and cut a small 15cm circle from the centre of each circle you should have two rings of pastry. Turn each ring of pastry over (this will help limit the rise) and place each on a paper lined tray, then brush with beaten egg. Sprinkle flaked almonds on top of one of the circles. To the other tray with the second ring, place metal cookie cutters of equal height on the corners of the tray and then place another baking tray on top of the cookie cutters (to control the pastry lift). Bake in oven for 15-20 mins until golden, then set aside to cool completely. For the pastry cream: Bring 400ml of the milk (reserve 100ml) to a gentle simmer in a saucepan over medium-high heat. In a separate heatproof bowl, whisk the eggs, sugar and vanilla until pale. Add the cornflour and the remaining cold milk and whisk to combine. Pour in the hot milk, whisking continuously. Heat mixture in a clean saucepan over medium heat, whisking vigorously until thickened, then bring to the boil (4-5 mins). Transfer to a clean bowl, cover with cling wrap ensuring it comes into contact with the surface of the custard, refrigerate for 1 hour to cool. In a large bowl, place butter and pistachio paste and whip until blended and creamy. Add the cooled custard and whip on high speed until cream is glossy and stable. Transfer to a pastry bag with a French piping tip and pipe onto the base of the cooled puff pastry ring base in a circular motion. Add fresh raspberries and top with the almond encrusted puff pastry sheet. Serving instructions: Sprinkle with icing sugar and serve immediately. NOTE: Some of the components can be prepared ahead of time. The pastry cream can be made the day before and stored in the refrigerator. Ideally, bake the pastry on the day of serving or the day before and store in an airtight container. Complete step 5 of the recipe on the day of serving. Assemble just before serving.

02.01.2022 During this unprecedented situation the world finds itself in, we are doing our utmost to help slow the spread of the Covid-19 virus. We will ask all our customers to please refrain from coming in if they are showing any flu-like symptoms. We are also urging everyone to please use hand santizer provided. Our shop is still fully stocked, so if you cant find your supplies in the supermarkets, support your local stores and find what you need here at 250 Hartley St. We are open to the public on weekdays between 8.30 am and 4.00 pm.

02.01.2022 Edit - we are now up and running again, welcome in store at 250 Hartley St. Due to technical difficulties - we are temporarily closed. We will reopen as soon as possible. If you are in need of us you can call 4035 1251 and leave a message or email [email protected] and we will get in touch with you as soon as possible.... We apologize for any invonvenience this may cause and hope to have our technical issues resolved soon.

01.01.2022 Have you ever made your own marshmallows? If not you need to try this simply mouthwatering recipe created by Chef Patrick Aubrion. Ruby Marshmallow Ingredients;... *Invert Sugar *Gelatin Leaves Gold *Caster Sugar Water *Red Food Coloring *Raspberry Compound *Callebaut Ruby Chocolate RB1 NATURAL MARSHMALLOW; Put 82 gm of invert sugar in whipper bowl. Soften 10 gm of gelatin leaves gold in cold water. Boil 180 gm of caster sugar, 57 gm of invert sugar and 6 gm of water. boil to 110C. mix in gelatin leaves. Pour on top of invert sugar. Whisk on full speed. At 30C, frame whisked mixture. RASPBERRY MARSHMALLOW; Put 82 gm of invert sugar in whipper bowl. Soften 10 gm of gelatin leaves gold in cold water. Boil 180 gm of caster sugar, 57 gm of invert sugar and 60 gm of water. boil to 110C. mix in gelatin leaves. Pour on top of invert sugar. Whisk on full speed. Add 1 gm of red food coloring and 5 gm of raspberry compound to the mixture and whisk. At 30C, frame whisked mixture on top of natural marshmallow. Leave to set for 1 day. DIPPING MARSHMALLOW; Cut the marshmallows in squares. Pre-crystallize 600 gm of the Callebaut Ruby Chocolate and dip the marshmallow squares into the chocolate. Create wave - effect with air blower. *Products available at P.E. Foods Cairns