Nicholson Fine Foods

13/10/2026

This week’s menu is perfect for the change in seasons. Fresh and fragrant is the theme, so get ready for some great flavours. Preorder: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday16-oct

☀ Main | $33
The main course is, Baked chicken tenderloins with a parmesan crust, accompanied by fresh mango salsa, steamed broccolini, ginger carrots and baked Cajun sweet potato. I can smell it now! Better lock the doors, otherwise you will be sharing with the neighbours.

☀ Dessert | $10
Dessert this week is a Swiss sour cherry tart with yoghurt white chocolate crema.

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That’s it, hope to see you on Friday if not some time soon.

Please note our pick up times this week are from 9am to 4.30pm.

Ciao, Peter

13/10/2026

Fire ants found in Sydney.
Well done Queensland governments and Australian federal governments.
Once again you have been found wanting.
Absolutely bloody hopeless.
No wonder the political class are on the nose!
Good luck Sydney, you will need it.

12/10/2026

Love a road trip!

Nicholson Fine Foods Yamba Prawn Road Trip - a look and cook around...

07/10/2026

My mum was my first cooking teacher.
She was a great cook and loved entertaining friends and family. Consequently our house was always full of people, dinner parties, bbq's, family celebrations.
A few years ago I thought it would be nice to name a range of special preserves after her.
So now you know the story of Emma's Best.
Thanks mum!

07/10/2026

My mum was my first cooking teacher.
She was a great cook and loved entertaining friends and family. Consequently our house was always full of people, dinner parties, bbq's, family celebrations.
A few years ago I thought it would be nice to name a range of special preserves after her.
So now you know the story of Emma's Best.
Thanks mum!
www.nicholsonfinefoods.com.au

06/10/2026

Dear Fresh Friday friends, it’s pleasing to feel the warmth of spring with a touch of early summer in the air. This week’s menu reflects that change in seasons. Preorder: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday-9-oct

☀ Main | $34
We begin with a baked hot smoked salmon crumble pie, set on herb and lemon couscous with crisp cheese crumb crust. It is served with an iceberg wedge salad and our Beetroot Finishing Vinegar. The salmon comes from Tasmania and is “hot smoked” so its full of flavour.

☀ Dessert | $10
I have purchased early season Kensington Pride mangoes, and am making a mango and Greek yoghurt trifle for dessert. You can look forward to a dessert with big fruit flavours matched with lovely creamy yoghurt and soft sponge.

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I hope to see you on Friday or sometime soon.

With warm regards, Peter

03/10/2026

Trip Advisor, the hack that exposed the con.

03/10/2026

Fresh made, Belgian chocolate cannoli, available today!
Nicholson Fine Foods Yamba industrial estate.

30/09/2026

Yassou Fresh Friday friends, Yes, we are going Greek this week! I love Greek food and am looking forward to sharing these special home style dishes. Preorder: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday-2-oct

🇬🇷 Main | $34
Greek style beef “stifado”, rich with tomatoes, garlic, cinnamon rosemary and lots of red w**e. I am using a premium cut of beef shin for that special sticky texture and huge flavour, it has a simmering time of around 4.5 hours. The “stifado” is served with risoni pasta, flavoured with lots of parsley and dill; also a little chopped tomato and fetta salad, and baked oregano garlic bread. It's definitely in the realm of a feast. The beef stifado and the risoni pasta will freeze very well, so if you are looking for a freezer friendly meal, this is a good one.

🇬🇷 Dessert | $10
Finally dessert, “risolgalo” the Greek rice pudding, it’s a 12 hour cook to create the unique creamy texture of the best rizogalo puddings. It is flavoured with lemon zest and vanilla, dusted with nutmeg and cinnamon and finally drizzled with our best local Manuka honey.

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I hope to see you on Friday, we will have Zorba playing.

Yassou, Peter