Nicholson Fine Foods

Nicholson Fine Foods Nicholson Fine Foods is an artisan food company that creates and develops an eclectic range of innov

Company Timeline
2002
• Nicholson Fine Foods begins operations in Yamba, New South Wales
• Launch Chocolate Soufflé product at Brisbane Fine Food Trade Show
2003
• Ocean Trout and Atlantic Salmon Caviar production begins
• Belgian Chocolate Mousse Classic Chocolate begins production
• Design and commence production of Essence of Hibiscus Flowers
2004
• Win category prize Innovation Awards for Nort

hern Rivers. Product Belgian Chocolate Mousse
2005
• Design and begin production on Belgian Chocolate Mousse White Chocolate
• Design and begin production on Spiced Black Cherries and Dessert Cherries product range.
2006
• Win Grand Champion award Royal Sydney Show Italian Style Sweet Black Cherry Vinegar. Product judged best at show from 9500 products
2007
• Finalist Presidents Medal R.A.S. Meet with Australian Prime Minister John Howard at awards presentation.
• Belgian Chocolate Mousse White Chocolate wins Reserve Champion trophy Royal Hobart Fine Food awards
• Italian style Blood Plum Finishing Vinegar wins Champion trophy at Royal Hobart Fine Food awards
• Company wins a total of 7 gold 6 Silver and 2 Bronze medals in industry competitions
2008
• Essence of Hibiscus Flowers wins Champion trophy at Royal Hobart Fine Food awards
• Design and begin production of Mango, hibiscus and raspberry finishing vinegars
• Company wins a total of 7 gold 7 Silver and 5 Bronze medals in industry competitions
• 2009
• Design and begin production of BioBurger – whole food 4 whole life
2009
• Win Highly Commended sustainable manufacturing award, Australian Food Challenge 2009
• Company wins a total of 8 gold 8 Silver and 10 Bronze medals in industry competitions
2010 to date
• Euro Style Spiced Beetroot Finishing Vinegar wins two National Champion Trophies and a Gold Medal
at the Sydney Royal
• First international show results, 4 Gold Medals Great Taste Awards, London UK.
• Win Major category trophy Soups and Prepared Foods award, Australian Food Challenge
• Italian style Blood Plum Finishing Vinegar wins Champion trophy at Royal Hobart Fine Food awards
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Hi,I would like to thank you for your support of Nicholson Fine Foods.I began Nicholson Fine Foods in 2002, and its been...
21/06/2026

Hi,
I would like to thank you for your support of Nicholson Fine Foods.
I began Nicholson Fine Foods in 2002, and its been my passion project for 24 years.
Our Emma’s Best range has found many loyal customers over the last four years since it began, with a heritage tomato relish.
I created the range in memory of my mum, Emmeline, or Emma to her friends. Mum was a great cook and my first teacher.
The latest addition is a Puttanesca sauce.
Fabulous authentic Sicilian flavors, featuring tomatoes, garlic, anchovies, olives, capers, extra virgin olive oil, and oregano.
The sauce can be used with your favorite pasta.
• It’s as simple as cook the pasta in a pot with lots of salted water.
• In a separate pan heat the sauce and thin it with a little pasta water, then bring to a simmer
• add the strained pasta to the sauce, stir through and adjust the texture with a little more pasta water if required
• bring to a simmer and serve on to warm plates.
• finally drizzle with your best olive oil and sprinkle with fresh chopped flat leaf parsley.
Presto!
Now sip and slurp your way through your new best friend, Emma’s Best - Puttanesca Sauce.
https://www.nicholsonfinefoods.com.au/shop-all/p/emmas-best-tomato-kasundi-st839?srsltid=AfmBOorRUHuXGWdZPZW09dJdJ7f2dO6DjJibiO-1-J4y5hzQT9aFwxM3

Salut, Peter

Dear Fresh Friday friends, this week we are taking a deep dive into the warm flavours of Eastern Europe. Preorder here: ...
17/06/2026

Dear Fresh Friday friends, this week we are taking a deep dive into the warm flavours of Eastern Europe. Preorder here: www.nicholsonfinefoods.com.au/food-news/fresh-friday-19-june-26

✨ Main | $32
The main course is a braise of beef and beetroot spiced with carraway seeds, tomatoes, paprika and garlic. It is served with slow cooked organic barley, super healthy and flavoursome. The beef is topped with sour cream and fresh dill. There is also a little brioche roll flavoured with our porcini seasoning sprinkle.

✨ Dessert | $10
For dessert I am making a sour cherry and yoghurt tart. They are a favourite, so lots of people will be happy.

***

Normal pick up times, from 9am to 5pm this week. I think it will be a popular menu, so it’s probably worth ordering early. Preorder via the link above, collect this Friday at 4 Mooli Place, Yamba.

I hope to see you Friday, if not the little signs will let you know what’s on each day.

Cheers, Peter

Dear Fresh Friday friends, this week’s menu is a little bit Italian in its inspiration. Preorder: https://www.nicholsonf...
09/06/2026

Dear Fresh Friday friends, this week’s menu is a little bit Italian in its inspiration. Preorder: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday12-june-26

🌟 Main | $32
Our main course is a baked Hoki fish fillet, set on spinach couscous with a clam flavoured velouté sauce. This is accompanied by lightly braised, new season fennel, leeks and cabbage, when serving there is some mango finishing Vinegar to dress the warm vegetables.

🌟 Dessert | $8
Dessert is a favourite, double dipped dark Belgian chocolate cannoli, simple and elegant.

***

Pick up times this week are slightly shorter, from 9am to 4pm. Preorder via the link above, collect this Friday at 4 Mooli Place, Yamba.

I hope to see you on Friday.

Ciao, Peter

03/06/2026

I'm not a fan of hamburgers, but this is so simple and loaded with technique it works. enjoy!

Dear Fresh Friday friends,This weekend is the King’s birthday long weekend. So I thought it would be nice to have a Roya...
03/06/2026

Dear Fresh Friday friends,

This weekend is the King’s birthday long weekend. So I thought it would be nice to have a Royal theme to our menu. Preorder here: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday-5-june

🌟 Main | $32
The Kings Crumble pie (chicken). Accompanying the crumble I am making braised red cabbage, green peas with dill and buttered baby potatoes with chives.

🌟 Dessert | $10
Scotland’s cranachan. The dessert is another favourite from Scotland called Cranachan, it is made with oven toasted rolled oats, layered with raspberries, a special cream, and a splash of the good stuff. I made this a couple of years ago and received lots of positive feedback.

***
So there you have it, a King’s feast.

Hope to see you on Friday

(Preorder above, collect 4 Mooli Place, Yamba)

Cheers, Peter

Bonjour Fresh Friday friends, you have probably already guessed this week’s menu is French! Preorder here: https://www.n...
27/05/2026

Bonjour Fresh Friday friends, you have probably already guessed this week’s menu is French! Preorder here: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday-29-may-26

🌟 Main | $32

This week's main course is a French farmhouse poached chicken with tarragon sauce, served with green herb risoni pasta, steamed broccolini and wok tossed button mushrooms flavoured with our Porcini seasoning sprinkle. Note the mushrooms will be in a separate container for those with allergies or who don’t like mushrooms.

🌟 Dessert | $10

The dessert is followed by a classic lemon and almond tart.

***

I have made with main course dish a few times and its always popular, it also freezes quite well for those thinking ahead. Hope to see you on Friday.

Salut, Peter

20/05/2026

This tiny rescue kitten was scared of everything and everyone… until he met my gentle Golden Retriever. Over just 3 heartwarming meetings, fear slowly turned...

Howdy Fresh Friday friends, as some of you may already know, this week’s menu focus is on the great state of Texas. I ha...
20/05/2026

Howdy Fresh Friday friends, as some of you may already know, this week’s menu focus is on the great state of Texas. I have always enjoyed the flavours and generosity of American southern cuisine, from its use of smoke, and chilli, to the sticky sauces and baked pies. 🌟 Preorder here: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday22-may-26

🌟 Main | $32
Our main course is Texan style BBQ turkey tray bake, featuring sliced turkey breast set on sweet potato and corn mash, then lightly dusted with our Cajun seasoning sprinkle. This is accompanied by buttered kale greens with smoked ham, baby carrots, and seasoned baked onions. The accompanying serving sauce uses our Northern Rivers BBQ sauce, sweetened with a drop of Mango Finishing Vinegar and softened with a little sour cream.

🌟 Dessert | $10
Dessert is a baked chocolate pear and pecan pudding with maple syrup cream. Not much more to say on this, except you will need a couch and maybe a little splash of bourbon in a glass, if that’s appropriate for you.

***

I hope to see you on Friday, a little sunshine and some Texan flavours sounds like a plan.

Preorder above, collect this Friday at 4 Mo**ie Place, Yamba.

Cheers, Peter

Address

4 Mooli Place
Yamba, NSW
2464

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 12pm

Telephone

+61 2 66463191

Website

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