Epicurean Gold in Cairns, Queensland, Australia | Food wholesaler

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: 74

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

22.01.2022 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.

18.01.2022 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.

11.01.2022 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

07.01.2022 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

01.01.2022 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.