Nicholson Fine Foods

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.

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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...

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.

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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

18/05/2026

13/05/2026

This week’s menu reflects the cooler weather and our collective need for some comfort food. We begin with a wonderful dish from Ireland which fits the bill perfectly. Preorder here: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday-15-may-26

✨ Main | $32
Irish braised beef and Guinness, served with traditional colcannon, buttered green peas and broad beans and herb garlic bread. You may not have heard of colcannon, it’s a mix of braised cabbage and leeks, blended with butter and mashed potatoes, a fabulous accompaniment to the beef and Guiness.

✨ Dessert | $10
For dessert I am making a warm sour cherry pudding with clotted cream. The pudding comes baked, ready to reheat and serve with the cream.

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This will be a popular menu, so I suggest ordering early. Preorder above, collect this Friday at 4 Mooli Place, Yamba.

Cheers, Peter

06/05/2026

This week's main course has its heart in southern India, filled with exotic spices, herbs and leaves, big creamy coconut flavours and textures, with sharp sour additions to balance the sweetness of dark brown sugar. Preorder: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday8-may-26

✨ Main | $30
Our main course is a simmered South Indian chicken coconut curry, accompanied by coconut rice, pineapple pickle and fresh kachumber salad.

✨ Dessert | $10
Dessert is special for Mother's day, pecan and cranberry tart with French cream

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I hope everyone is enjoying the transition from summer to winter as much as I am. I relish these warm days, the odd overnight shower and cool evenings. Soon the mozzies will be gone and Yamba life will be bliss!

Preorder above, collect this Friday via 4 Mooli Place.

Happy Mother’s Day to everyone.

See you on Friday, Peter

29/04/2026

This week’s menu is a little French number again. It features almonds in two very different ways. Preorder here: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday-1-may-26

☀ Main | $30
Our main course is Baked escalopes of chicken with an almond crust, dressed with our gold medal winning Mango Finishing Vinegar. This is accompanied by green herb and green pea, pearl couscous, and also a carrot, currant and ginger salad. Very fresh and vibrant flavours full of colour and aromas.

☀ Dessert | $10
Our dessert is a baked apple, almond and raspberry clafoutis, served warm with vanilla double crème fraiche. For those unsure of what a clafoutis is, it’s a soft and fluffy baked pudding, usually fruit based, with ground almonds.

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Preorder above, collect this Friday at 4 Mooli Place, Yamba.

I am not sure where we will go next week, maybe somewhere with lots of spices, India, Malaysia, Thailand, sounds good. Thanks for supporting our little Fresh Friday project, we do appreciate it.

Ciao, Peter

22/04/2026

This week’s menu is the third instalment of our exploration of great European slow cooked beef dishes. Many of our FF friends have enjoyed this focus on beef, as have I. This Friday’s focus is on France and its famous beef bourguignon. Preorder: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday-24-april-26

☀ Main | $32
Beef bourguignon made with cubed prime beef shin, marinated, then slow cooked with red wine and vegetables including button mushrooms. It also has bacon and finished with fresh herbs, accompanied by baked crushed potatoes, seasoned with our Steak Spice, also steamed broccolini and a porcini buttered roll.

☀ Dessert | $10
For dessert I am making a Raspberry and white chocolate éclair, very French, with luxury flavours and textures.

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So there we go, a little bit of Paris comes to Yamba this Friday. Preorder above, collect 4 Mooli Place.

Salut, Peter

15/04/2026

Dear Fresh Friday Friends, I hope everyone enjoyed the Greek food last week. Keeping on with the beef theme, I have decided to make a Hungarian beef goulash this week. Preorder here: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday-17-april-26

☀ Main | $32
The beef will be shin, slow cooked with vegetables and flavoured with premium 100Asta paprika imported from Hungary. It will be a 4 hour cook so the flavours will be huge and the beef very tender. The main course will be accompanied by a soft mash with green herbs, braised cabbage with carraway seeds and butter and a spot of sour cream to top the goulash.

If you are concerned about the dish being spicy hot, don’t worry, its all about flavour, not heat.


☀ Dessert | $8
For dessert I am making Belgian chocolate cannoli, the filling will be made with dark Belgian chocolate and sour cherries. It promises to be a stunner.

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That’s it from me, last week we sold out at midday on Friday, so order early to avoid disappointment. Collect 4 Mooli Place, Yamba.

Salut, Peter

13/04/2026

Forget gelatin and pectin.
Use soft set agar-agar, simple to use, great clarity, melt and reset, zero flavour, vegan, derived from seaweed, cost effective.

Forget gelatin and pectin! Ideal for use in soft set desserts like panna cotta, jellies, jams, cold fruit sauces and glazes. Gives a lovely creamy texture and mouthfeel to products. The advantages of “soft set” agar are that it is simple to use, has no flavour has excellent clarity