Fino Foods in Brisbane, Queensland, Australia | Restaurant wholesaler

Fino Foods

Locality: Brisbane, Queensland, Australia

Phone: +61 7 3899 9410

Address: 2/35 Steel Place 4170 Brisbane, QLD, Australia

Website: http://www.finofoods.com.au

Likes: 1533

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• Food service distributor
• Restaurant supply shop
• Restaurant wholesaler

25.01.2022 @lpsqualitymeats Boudin Noir. A relatively new addition to our portfolio but fast becoming one of our all time favourites. Walnuts, currants, rice, pork shoulder, cheek and blood, cinnamon and clove. Spectacularly good! Available for both retail and food service.

24.01.2022 A shout out to @alfreshco_catering and all our other generous mates in hospo who have been so quick to help out. #Repost @alfreshco_catering Come and share a night of food and wine to raise funds for the national bushfire crisis. Enjoy drinks on arrival a five course meal, live music and a silent auction of money cant buy prizes donated by a constellation of star chefs. The generosity from across the industry has been overwhelming. See link in bio. We hope to see you there. Thank you to @kylielang and @couriermail for their support

24.01.2022 We think this Apricot Kernel Oil is an outstanding product with loads of culinary potential. It is absolutely bursting with the flavour and aroma of amaretto and marzipan. Use it over grilled stone fruit, in ice creams and salads. Artisan Mills pressed fresh Victorian grown apricot kernels using a 300 year old Slovenian method. ... We adore it. Artisan Mills also grow and produce Pumpkin Seed Oil, Hazelnut Oil, Walnut Oil, Natural Sunflower Oil, Pepitas, Pumpkin Seed Flour and Sunflower Flour.

24.01.2022 @yamakijozo Organic Koji. Its incredible how transformative this can be for the texture, flavour and aroma of food.

24.01.2022 Were loving the newly released @mountzeroolives 2020 Frantoio. New season EVOO is something to be celebrated. Its fresh, vibrant and aromatic.

23.01.2022 Eating and drinking with friends at one of our favourites.

22.01.2022 @lpsqualitymeats Boudin Noir. A relatively new addition to our portfolio but fast becoming one of our all time favourites. Walnuts, currants, rice, pork shoulder, cheek and blood, cinnamon and clove. Spectacularly good! Available for both retail and food service.

22.01.2022 Happy Bastille Day @cestbonrestaurantandlebonbar @ Cest Bon Restaurant & Le Bon Bar

20.01.2022 #Repost @baygrocer Meanwhile...parsley and pecorino sausages from @lpsqualitymeats with mash and gravy () and a broccoli, cabbage and fennel situation #alexshouse #sausages #byronslocalfoodstore #byronbay

20.01.2022 Did you know?.... Healthy Gourmet is one of the fastest growing categories in specialty food. @undividedfoodco are market leaders and can offer your customers a range of products that are locally made, delicious, clean labelled and good for them. Until the end of February: 15% off any new line ranged. We have an extensive range of Healthy Gourmet products from leading artisan producers such as Gutsy Ferments and Church Farm. If youd like to know more please let us know... and one of our team can arrange a time to run you through some of the emerging trends and producers in this area. #healthfoods #foodie #finofoods #healthyfood #guthealth #keto #ketorecipes #ketolife #foodielife #gourmetfood

19.01.2022 A dressing of Maison Renoux Saigne Vinegar. Every time I use this I am astounded by how much umami flavour it has. You cant fake long slow fermentation and ageing. Just the same as you cant fake the freshness @suncoast_fresh watercress in their home delivery boxes.

18.01.2022 True farmhouse artisan raw milk Manchego and Truffle Sheep’s Milk Cheese from @quesovaldivieso

18.01.2022 GUTSY FERMENTS 15% OFF These delicious retail Krauts and Kimchi are on sale for the month of February to celebrate the launch of two new flavours! Organic Cauliflower Kimchi and Organic Beetroot and Citrus Kraut have been added to this amazing range from @gutsyferments Get your hands on them now. Visit our website link in the bio #gutsyferment #kraut #guthealth #foodie #brisbanefood #cheflife #sydneyfood

18.01.2022 Happy Bastille Day @cestbonrestaurantandlebonbar @ C'est Bon Restaurant & Le Bon Bar

17.01.2022 Introducing @yamakijozo Organic Koji. Yamakis Koji is made seasonally in house. It is the same koji that are used in their famous Shoyu and Unpasteurized Miso. Yamakis Koji is made by inoculating polished organic Japanese rice with the mold Aspergillus Oryzae. Koji performs two main functions in Japanese fermentation. Firstly it is used to convert starch into sugars (Amylase), delivering the rich sweetness of Mikawa mirin and providing the sugars for alcoholic ferment...ation in Sake. Secondly, it is used to breakdown proteins into amino acids (protease) and is responsible for the umami savoury characteristics of miso and shoyu. When made into a Shiro Koji you can easily utilize the protease action to both tenderise and improve the flavour profile of meats, seafoods, tofu and cheese. SHIRO KOJI 225g Yamaki Jozo Koji 50g Sea Salt 1 cup of water To make shio-koji, put the koji in a bowl, using your hands to rub the koji and break up any clumps. Add the salt and mix well. Pour in the water and stir together, making sure the grains are evenly wet. Cover loosely with a clean tea towel and leave at room temperature for around 7 days, stirring the mixture from top to bottom each day to aerate it. The shio-koji is ready when it smells and tastes sweet and is distinctly savoury.

17.01.2022 We currently have a position available on our Brisbane delivery and warehouse team. Search ‘Fino’ on Seek for details.

17.01.2022 WADAMAN SESAME - OSAKA Wadaman has been processing high-quality sesame in Osaka since 1883. Their care and attention to detail have elevated the humble sesame seed to a level you wont believe. Their Roasted Golden Sesame is exquisite and probably the finest sesame oil produced anywhere.

17.01.2022 This rather beautiful looking cheese is Grottone. It is a cave aged, hand-kneaded cow milk cheese from Campania, north of Naples. It has a sweet, subtle, rounded flavour and nutty aromas that work together with the aged characteristics from the time in the caves. A perfect companion to prosciutto and of course wine.

16.01.2022 #Repost @raphael_szurek @sydneyharbourmarriott Bay of Fires Cheddar | Quince | Plums [March 21st - Taste of Tasmania]

16.01.2022 Salad with Noix de Jambon and grilled @nimbinvalley St. Billie Goats Milk cheese. @acreeatery

16.01.2022 Check out this epic sandwich from @continentaldeli featuring Dellendale Appenzeller cheese.

14.01.2022 We’re loving the newly released @mountzeroolives 2020 Frantoio. New season EVOO is something to be celebrated. It’s fresh, vibrant and aromatic.

14.01.2022 Salmon and Smoked Salmon Caviar from @yarravalleycaviar; Australia’s only producer of fresh water Atlantic Salmon. @yarravalleycaviar’s annual harvesting process is one to behold. The salmon are placed under a natural anaesthetic of clove oil, roe is carefully harvested by hand before the fish are gently placed back in their ponds to spawn again the following year. The result is bright, plump and flawless caviar - bursting with flavour. ... We also offer Smoked Salmon Caviar where the roe is dry salted with a 72-hour smoked salt from @olssonssalt and cold-smoked for a minimum of three times using a local Mountain Ash Hardwood. The harvest is frozen in jars and can be defrosted with a 28-day shelf life. 100g jars are available for Fino customers via our website. : @ikuyakitoribar

13.01.2022 Capers & Caper Leaves in Olive Oil. Grown, handpick and cured to an old family recipe by @tabletopgrapes in Mildura. Crunchy, fresh and herbaceous. Absolutely the best capers we’ve ever eaten.

13.01.2022 Capers & Caper Leaves in Olive Oil. Grown, handpick and cured to an old family recipe by @tabletopgrapes in Mildura. Crunchy, fresh and herbaceous. Absolutely the best capers weve ever eaten.

12.01.2022 So good to see our industry looking after one another. Great work @whitejacketeffect #Repost @whitejacketeffect The goody bags are going to be amazing at the White Jacket Effect Workshop on Monday 1st July @wasabinoosa!! A big thank you to @finofoods for donating Mikawa Mirin from their Artisan Japanese range. We really appreciate your contribution and support for this event and the bigger issue of lifting Mental Health in the Hospitality Industry.... . . .For tickets visit www.whitejacketeffect.com.au . . . #whitejacketeffect #finofoods #mentalhealthawareness #wasabinoosa #goodybags #japaneseartisan #hospitalityindustry #cheflife #menshealthaustralia #womanshealthaustralia See more

12.01.2022 We currently have a position available on our Brisbane delivery and warehouse team. Search ‘Fino’ on Seek for details.

12.01.2022 Simple, elegant, carefully selected & delicious. Love it @lovetillydevine #Repost @lovetillydevine with @get_repost Mid-week cheese, please: Saint Billie goats cheese from Nimbin; shaved Appenzell from Dellendale Creamery in WA; with dried grapes and @iggysdownunder bread. #lovetillydevine

12.01.2022 Aeschlenberg 1655 Gruyere. Intense floral and mineral flavours combine with earthy aromas and a dense compact texture. It is a benchmark quality cheese and everything you could hope from an artisan producer.

12.01.2022 Well, we knew it was good, but we're pleased to say that it's now been confirmed! Mount Zero's new season Frantoio Extra Virgin Olive Oil has just taken out GOLD at Australia's premier olive competition, the 2020 Australian International Olive Awards. Here's what the judges had to say: "Very green and fresh profiles of artichoke, cut herbs, green almond and rocket. Good flavour transfer with fragrant notes. Clean mouthfeel. Creamy texture with high bitterness and medium pungency. Balanced with long length and good complexity." Congratulations @mountzeroolives

11.01.2022 This rather beautiful looking cheese is Grottone. It is a cave aged, hand-kneaded cow milk cheese from Campania, north of Naples. It has a sweet, subtle, rounded flavour and nutty aromas that work together with the aged characteristics from the time in the caves. A perfect companion to prosciutto and of course wine.

11.01.2022 https://www.facebook.com/events/622309725039071 Cest Bon is putting on une petite soire for Bastille Day. If you are a lover of all things French and amazing food then tickets are limited! Be sure to say bonjour to our Fino staff who will be showing off some amazing cheese and charcuterie for you to enjoy! Bon appetit mes amis!

11.01.2022 Aeschlenberg 1655 Gruyere. Intense floral and mineral flavours combine with earthy aromas and a dense compact texture. It is a benchmark quality cheese and everything you could hope from an artisan producer.

11.01.2022 Beautiful sunset at Stanthorpe

11.01.2022 THE MUFFALETTA - Layers upon layers of meat and cheese, balanced with briny olives, capers and peppers. Finished with a spread of chilli jam. Best results when wrapped and pressed over night then toasted to serve. #sandwichsummer @KittiGould @sammysfeast ... What you’ll need shopping Holey Ciabatta bread @crunchpreserves Chilli Jam @mountzeroolives Blonde Kalamata @lacatedraldenavarra Piquillo Peppers @tabletopgrapes Capers Oregano #MaisonRenoux Le Rouge Vinegar @finofoods Extra Virgin Olive oil @quattrostellesalumi Capocollo & Sopressa Vincentina #MrCannubi Mortadella @vanellacheese Fior Di Latte Caciocavallo al Tartufo #muffaletta #ciabatta #italian #salumi #truffle #salami #cheese #mortadella #sandwich #deli #delisandwich #food #italy #fino #finofoods #delisub #local #localproduce #summersandwich #picnicrecipes #sandwichlover #buzzfeedfood #italiandeli

10.01.2022 We’re loving the newly released @mountzeroolives 2020 Frantoio. New season EVOO is something to be celebrated. It’s fresh, vibrant and aromatic.

10.01.2022 Another amazing vinegar Christmas gift from Ian and the team @lirahvinegar Unfortunately this ones not for sale but the good news is that we have one of the worlds great vinegar makers right here in Australia and there is a massive range available for every culinary purpose. All made with local fruits.

09.01.2022 Happy Bastille Day @cestbonrestaurantandlebonbar @ C'est Bon Restaurant & Le Bon Bar

09.01.2022 #Repost @bodega1904 with @make_repost Cherry wood smoked peach With the jester... Triple cream washed rind goats cheese by @krislloydartisan @finofoods #bodega1904 #tramshedsharoldpark #cheese

09.01.2022 The Superfood you should know about. Black barley from Western Australia’s @blackbarleyaustralia is an essential ingredient for winter cooking. It’s not often you get a spectacular black element on your plate that can sit under proteins, in soups, stuffings or stews. Its health creds are notable: ... 100% wholegrain 16-19% protein (more than quinoa) High in fibre, vitamin B6 and phosphorus. Low GI. Flavour-wise, it’s nutty and earthy, with a firm, chewy texture. Straight from paddock to plate with very little prep required, this one’s a winner. Black barley is available for Fino customers via our website.

09.01.2022 ACT cheese showcase. #canberrafoodies #canberrachef #canberrachefs

09.01.2022 WADAMAN SESAME - OSAKA Wadaman has been processing high-quality sesame in Osaka since 1883. Their care and attention to detail have elevated the humble sesame seed to a level you won’t believe. Their Roasted Golden Sesame is exquisite and probably the finest sesame oil produced anywhere.

08.01.2022 Introducing Mastro by Vannella. 3 month aged, fermented pasta filata cheese. Classic southern Italian table cheese but locally made with fresh single origin Australian milk. Perfect with fresh figs and a glass of wine at the start of a meal. @vannellacheese

08.01.2022 A Fino we are constantly tasting and learning. Its always great but some days are particularly so. This was one of those with @queseriacultivo. Cultivo are leading a new wave of artisan Spanish cheese makers. Were looking forward to sharing these extraordinary cheeses very soon. In the meantime dont hesitate to ask us for a consult on any of your cheese or specialty food needs. @ Ramiro, Castilla y Len, Spain

08.01.2022 Spring Milk Buffalo Brie from @berryscreek_cheese Stunning!

07.01.2022 We are very impressed with this Australian grown Black Barley. It maintains its structure when cooked and has a very pleasing pop when eaten. The flavour when cooked in water is delicious and nutty. We also tried some poached in a light dashi broth and it became like a grain ‘caviar’. Totally amazing and massively different from the American grown Black barley we used to sell. It’s culinary uses are endless. @blackbarleyaustralia

07.01.2022 A reminder that this coming Monday the 27th of January is the Australia Day public holiday. Fino will be closed. There are no changes to delivery schedules in the lead up so please be sure to get your orders in. We will still be processing orders on Monday so please ensure you let us know about any pre-order Harris Smokehouse products you might need for the week. Remember you can place your order online, via email or leave us a phone message, our cut off time for next day delivery is 11 pm. Cheers! #happyaustraliaday #fino #finofoods #cheese #foodielife #brisbanefood #sydneyfood #cheflife

07.01.2022 Let’s talk goat’s curd. Due to the seasonality of goat’s milk, products with short shelf-life (i.e. curd) can sometimes dip in availability. Such is the nature of artisan produce. While our supply of goat’s curd will be a little low for the next few weeks, we have some beautiful alternatives to bring to your kitchen.... First up is @krislloydartisan Buffalo Curd (1.2kg pails). Light and fluffy. If it’s a goat’s milk product you’re after, try @woodsidecheese Chèvre (150g) or our Adelaide Hills Chèvre (1kg logs). A drier consistency than curd, beautifully delicate and tangy. If you’re feeling creative, try Chevrano (a Dutch goat’s milk gouda in 2kg-5kg pieces), @pyenganadairy Cloth Matured Goat Cheddar (1kg wedges), @krislloydartisan Persian Feta Goat (300g or 1kg) or for a salty kick, our Hunter Valley Persian Feta or Marinated Labna (2.3kg buckets). These products are available for Fino customers via our website. : @krislloydartisan : Goat Curd Crème Caramel using @krislloydartisan Goat Curd

07.01.2022 One of the great pleasures of our work are the conversations that happen over good food. @krislloydartisan @woodsidecheese @continentaldeli

06.01.2022 For us it all begins with taste. And so it was when the first samples of Michel Renouxs complex and astoundingly good vinegars arrived. Their sheer quality, depth of flavour and complexity left us speechless. Travel plans were hastily made and soon we were meeting Michel on a frosty morning in the tiny village of Stanley, north-east Victoria. The next few hours were spent learning about traditional orleans vinegar fermentation and of the apples, grapes, fruits and herbs t...hat he gathers from nearby farms. We tasted from barrels, ate Michels homemade saucisson sec and drank his cider. If youre into food like us, youll understand how rare and precious days like that are. Maison Renoux vinegars are at once an expression of the age old fermentation practises of Michels native Brittany and of his home in the Australian countryside. We cannot wait to share them with you.

06.01.2022 THE MUFFALETTA - Layers upon layers of meat and cheese, balanced with briny olives, capers and peppers. Finished with a spread of chilli jam. Best results when wrapped and pressed over night then toasted to serve. #sandwichsummer @KittiGould @sammysfeast ... What you’ll need shopping Holey Ciabatta bread @crunchpreserves Chilli Jam @mountzeroolives Blonde Kalamata @lacatedraldenavarra Piquillo Peppers @tabletopgrapes Capers Oregano #MaisonRenoux Le Rouge Vinegar @finofoods Extra Virgin Olive oil @quattrostellesalumi Capocollo & Sopressa Vincentina #MrCannubi Mortadella @vanellacheese Fior Di Latte Caciocavallo al Tartufo #muffaletta #ciabatta #italian #salumi #truffle #salami #cheese #mortadella #sandwich #deli #delisandwich #food #italy #fino #finofoods #delisub #local #localproduce #summersandwich #picnicrecipes #sandwichlover #buzzfeedfood #italiandeli

05.01.2022 @nancyhachisu will be joining @gerardsbistro again for an intimate dinner celebrating vibrant, plant based recipes from Japan: The Cookbook. Nancy is one of the most renowned voices in Japanese cuisine and has published three cookbooks with another soon to be released and has appeared on Netflix Salt, Fat, Acid, Heat. Nancy has been played an integral role in selecting Finos Artisan Japanese Ingredients.

04.01.2022 At Fino, we are so grateful to work in an industry where people are happy to dig in and help out when times get tough. Fino wants to shout out to a few of the many many people doing their part. The team @wildcanaryeat who are putting on a delicious dinner on the 25th of January with proceeds going to the @redcrossau and @wireswildliferescue @joyrestaurant for their benefit Dinner @felonsbrewingco profits from their natural ales sales throughout the months of January & Februar...y to support the Bushfire relief. @oche.fortitude.valley are doing a Bullseye for the BUSH event happing this Saturday the 18th of January @florence.camp.hill did an amazing bake sale for @wireswildliferescue @batherspavilion is hosting a bush fire relief fundraising dinner on Monday 20th January. All proceeds will go to NSW Rural Fire Service, WIRES Wildlife Rescue and The Red Cross @boppandtone is putting together a Bushfire Benefit on Saturday 1st February Dont forget to stop into @continentaledeli Newtown for a slice of delicious Ricotta and blueberry cake with all proceeds going to the firefighters. There are many many more and we would love to hear about it. If you are doing something not matter how big or small Fino want to know! There are other great initiatives that we can agree everyone should be getting around @emptyesky @spendwiththem @buyfromthebush which are all pioneering efforts to keep amazing Australian produce alive. #finofoods #Australianmade #australiancheese #bushfirebenefit #charity #foragoodcause #brisbaneevents #spendwiththem #buyfromthebush"

04.01.2022 We are very impressed with this Australian grown Black Barley. It maintains its structure when cooked and has a very pleasing pop when eaten. The flavour when cooked in water is delicious and nutty. We also tried some poached in a light dashi broth and it became like a grain ‘caviar’. Totally amazing and massively different from the American grown Black barley we used to sell. It’s culinary uses are endless. @blackbarleyaustralia

03.01.2022 NDUJA (pronounced: En-doo-ya) from @quattrostellesalumi. A smoky, spreadable salami (with quite a kick) that will transport your tastebuds to the Calabrian countryside. Quattro Stelle makes Nduja Tradizonale in the traditional Calabrian way, using a mixture of Australian free-range pork, chilli, salt and olive oil which is filled into a natural casing, cold-smoked and fermented. ... The result is a fiery salami that can be spread on crusty bread, dotted on pizzas, mixed through pasta and used as a stuffing for chicken or squid. No prep needed. Simply cut, scoop out what you need and you’re good to go. Apx. 1kg pieces are available for Fino customers via our website. : @quattrostellesalumi

03.01.2022 @jameskidman of @cafesydney putting out some epic cheese plates.

02.01.2022 Coming Soon. #parmigianoreggiano #solabruna #farmhousecheese

02.01.2022 Were hiring! Fino is growing fast and were on the hunt for a seasoned sales rep to help us crack the Canberra market. If youre hard-working, dedicated and passionate about food and hospitality - or know someone who is - wed love to chat. The successful applicant will be representing some of the worlds best artisan produce, and will become Canberras go-to resource for venues seeking only the best-quality specialty foods. Youll join a fun, tight-knit team from all over ...Australia and receive top-notch training, as well as lots of opportunities for personal and professional growth (and lots of excellent food!). Check out the full job description (via the link in our bio) and if this sounds like you, please send your CV and cover letter to [email protected] and well be in touch. #finofoods #canberralocals #canberrafoodie #canberraeats

02.01.2022 Black barley from Western Australia’s @blackbarleyaustralia is an essential ingredient for winter cooking. It’s not often you get a spectacular black element that can sit under proteins, in soups, stuffings or stews. Its health creds are notable: 100% wholegrain 16-19% protein (more than quinoa) ... High in fibre, vitamin B6 and phosphorus. Low GI. Flavour-wise, it’s nutty and earthy, with a firm, chewy texture. Straight from paddock to plate with very little prep required, this one’s a winner. Black barley is available for Fino customers via our website.

02.01.2022 https://www.facebook.com/events/622309725039071 C'est Bon is putting on une petite soirée for Bastille Day. If you are a lover of all things French and amazing food then tickets are limited! Be sure to say bonjour to our Fino staff who will be showing off some amazing cheese and charcuterie for you to enjoy! Bon appetit mes amis!

02.01.2022 Beautiful dish @ladybirdlocal using @vannellacheese Burrata.

02.01.2022 Office lunch of stunningly beautiful Australian grown capers and leaves from @tabletopgrapes with @lacatedraldenavarra Piquillo

01.01.2022 @lpsqualitymeats knows a thing or two.

01.01.2022 MONTE ROSSO Section 28 Monte Rosso is inspired by the legendary Italian Taleggio and handcrafted in the Adelaide Hills. It is a semi-soft cheese with a sweet, buttery paste that has hints of fruit and a lingering lactic finish. The velvety paste is balanced by a thin aromatic, orange rind. Cook with it or enjoy on a cheese board. @s28cheeses @finofoods

01.01.2022 We currently have a position available on our Brisbane delivery and warehouse team. Search Fino on Seek for details.