All Posts By


Why choose us to distribute your gourmet food product?

Are you manufacturing gourmet food? Perhaps it could be your famous preserves, sauces or beverages. Possibly you have sold your products on a small scale – at local farmer’s markets or to friends and family. Now you’re considering retail networks such as gourmet food stores, fruit markets, delicatessens or supermarkets.

If so, you probably have a lot of questions about how to take your gourmet food “creation” to the retail market. Here are some reasons why you should choose Angeles Fine Foods to distribute your “creation” to our extensive retail network.

In order to get your gourmet food product to the consumer certain things need to happen.

Building a Customer Base

Angeles Fine Foods understands that you need to get your product out there. Angeles Fine Foods has a customer base including hundreds of gourmet food stores, fruit markets, delicatessens and supermarkets in Sydney and Australia wide. So you have no need to worry about finding new customers and new people to stock your food “creation”.

Our sales reps regularly visit our extensive retail customer base and will present your food “creation” onto our loyal customer base.

We love working with new suppliers on ways to market and present your gourmet food “creation” to consumers. We often do product tastings and demonstrations at our loyal customers retail stores.

Competitive Factors

What makes Angeles Fine Foods a competitive distributor and wholesaler?

  1. Angeles Fine Foods has 50 years + combined experience in the gourmet food distribution and wholesaling  industry
  2. We also work with national and international brands.
  3. We have a customer base existing of 500+ customers.
  4. We have contacts with retail buyers.
  5. We promote your product via our Sales Reps and also Online through newsletters and Social Media.

If you have any questions feel free to contact us! We look forward to working with your gourmet food “creation” soon!

Duerr’s Is Back In

We’re excited to unveil the new 340g range of Duerr’s jams (pictured above). The new 340g range of Duerr’s jams are suitable for vegetarians and are gluten free. The Gluten Free and Vegetarian logos are clearly displayed near the nutrition information.
The following flavors are available.

Duerr’s Strawberry Jam – As English as the Queen and bowler hats, only the best strawberries are used and gently cooked to make this classic favourite for a real taste of summer. Toast and scone-perfect….
Duerr’s Raspberry Seedless Jam – Made from succulent premium raspberries, and for those who get them stuck in their teeth, we’ve taken out those pesky pips.
Duerr’s Raspberry Jam – Sun-ripened raspberries are plucked from the field at precisely the right moment to make the juiciest of jams. Perfect for layering sponge cakes, cream teas and luxurious toast-topping…
Duerr’s Blackcurrant Jam – Our blackcurrant jam is made from plump, juicy blackcurrants to make a spread perfect for toast or in tarts.
Duerr’s Apricot Jam – Contains apricots plucked at perfect ripeness. The colour of summer…


  • 1/2 cup pine nuts
  • 1 teaspoon honey
  • 15g butter
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon cinnamon
  • 1/4 small Lavender’s Green Preserved Lemon, very, very finely chopped
  1. Gently heat a small fry pan on the stove, before adding the butter, honey, chilli powder and cinnamon. Stir.
  2. Add the pine nuts to the butter mixture, spreading them out over the pan and stir, watching them very carefully.
  3. Fry for 3 – 5 minutes until the nuts are lightly browned.
  4. Add the finely chopped preserved lemon and set aside to cool.
  5. The preserved lemon adds a surprising sour, salty taste that cuts through the richness of the creamy chocolate.  It also helps to intensify the warmth of the chilli…

Whole Wheat Fusilli with Green Beans and Squash

• 1 pack Delverde Whole Wheat Fusilli
• 1 large tomato
• 2 cups diced summer squash
• 2 cups green beans
• 1 garlic clove, halved
• ½ shallot, minced
• 3 tbsp extra-virgin olive oil
• ½ red chili pepper, deseeded
• ½ cups The stock merchant Vegetable Stock
• salt and pepper


Heat the olive oil and sauté the minced shallot and garlic.

Crumble in the red chili pepper.

Once the shallot is soft and transparent, remove both garlic halves, add the diced squash and season with salt and pepper.

Cook over medium heat.

Meanwhile, top and tail the green beans, blanch for 3 minutes in salted water and immerse immediately in iced cold water.

Cut the beans into bite-sized pieces, add them to the squash mixture together with the vegetable stock and continue cooking.

Remove the seeds from the tomato and cut its flesh into strips.

Add it to the pan and season with salt and pepper.

Bring a large pot of salted water to a boil and cook Delverde Whole Wheat Fusilli until still very al dente.

Drain and toss with the vegetables broth until cooked through.

Serve while hot.

American Fudge Brownie

  • 200g butter melted
  • 2 cups of castor sugar
  • 3 eggs
  • 2 tsp of Equagold Pure Vanilla Extract
  • 1 cup of Equagold Premium Dutch Cocoa
  • ¾ cup plain flour
  • ¾ cup of pecans or walnuts
  • ½ cup of chocolate morsels – optional
Add the sugar and egg to the melted butter & mix until thick
Add the Equagold Pure Vanilla Extract
Mix in the Cocoa and stir until combined
Fold in the flour and lastly the nuts and chocolate morsels if you have them.
Spread into a greased and lined square baking tin and bake at 1600 for 45 minutes,
Remove from the oven and allow to cool while still in the tin
Sprinkle with icing sugar before cutting into small triangles or squares.

Equagold Vanilla Mayonnaise

  • 3 egg yolks
  • ¼tsp salt
  • ¼tsp dijon mustard
  • 30ml Verjuice (or white vinegar)
  • ½cup Equagold Pure Vanilla Grapeseed Oil
  • ¼ cup Olive oil or use all Grapeseed Oil
Place egg yolks, salt, mustard & verjuice in a food processor & process on high speed till thick and creamy. Slowly pour in oils while the motor is running and the mixture will thicken. Adjust to taste with seasoning.

Delverde Spaghetti with artichokes and eggplants


• 1 packet of Delverde® Spaghetti
• 1 leek, rinsed well and then in to very thin slices
• ¾ eggplant, deseeded and cut into thin strips
• 3 small artichokes
• 1 tomato, deseeded and chopped
• ¼ cup extra virgin olive oil
• 2 garlic cloves, peeled and smashed
• 1 red chili pepper, deseeded and minced
• 1 lemon
• ¼ cup Italian parsley, minced
• ½ cup vegetable broth
• salt and freshly ground pepper to taste


Place the eggplant slices in a colander and sprinkle with salt.

Let sit at least 30 minutes to drain.

Meanwhile, trim the artichokes by cutting off the stem, removing the hard outer leaves and cutting off the leaf tips.

Cut in half and scoop out the choke.

Thinly slice the artichokes and then let them soak in a bowl of cold water with the juice of one lemon.

Heat the olive oil in a frying pan with the garlic cloves, the slices of leek and the chili.

Cook over low heat for 5 minutes.

Drain and pat dry the eggplant and add to the frying pan.

Drain the artichokes and add to the pan as well.

Increase the heat to medium and cook for 6 – 7 minutes, adding a little broth at a time and stirring frequently.

Add the tomato, parsley and taste for salt.

Meanwhile, bring a large pot of salted water to a boil and cook Delverde® Spaghetti until al dente.

Drain and add to the pan with sauce and toss to coat.

Serve hot with a touch of black pepper.

Angeles Fine Foods YouTube channel Launched

Angeles Fine Foods now has a YouTube channel.

We have created a YouTube channel to provide you with some insight on our products and their origins.

Please take time to regularly visit our channel at –

Videos will be regularly uploaded about us and our suppliers.

Included below is our very first video upload which introduces one of our brand new products – Exotic Thai Food.

[youtube height=”300″ width=”450″][/youtube]