Nicholson Fine Foods

02/09/2026

This week's menu has a focus on Spain for main course and dessert (I also decided to slip in a little French style soup for good luck). Preorder here: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday4-sep

🌟 Soup | $19
We begin with a green pea and dill soup topped with crumbled hot smoked salmon garnish.

🌟 Main | $33
The main course is baked Spanish chicken in traditional “Bravas sauce”, served with potato wedges, crusty bread, and an iceberg wedge with our Black Cherry Finishing Vinegar.

🌟 Dessert | $10
Dessert is a Spanish caramel tart, served with with pouring cream.

🌟Feast | $58
All three dishes on payment.

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Apparently the weather is going to be sunny and warm this weekend, so spring has emerged from winters grasp. Lucky us!

See you Friday, Peter

26/08/2026

Just finished batching marmalade. Its a cracka!
Using Seville oranges, blood oranges and mandarin juice.
It has a complex flavours, sweet citrus with sour and bitter notes.
Perfect for hot buttered toast, as a glaze for duck, or served with soft gooey Brie cheese.
Drop in to Nicholson Fine Foods Yamba industrial estate and pick up a jar.
www.nicholsonfinefoods.com.au

26/08/2026

The menu this week is a bit of a mash up between French, Italian and Me. If that sounds interesting, then I agree, it should be fun to prepare. Preorder here: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday28-aug

🌟 Entrée | $20
We begin with a presentation of Barossa Farm smoked Wagu beef, fine slices, served with rocket leaves, pickled apples, French 24 month Comte cheese, black grapes and a local honey drizzle. Huge flavours, a bit of sweet/sour, umami, savoury, smoke and cheese, fresh pop of grapes and leaves, finally aromatic local Manuka grade honey.

🌟 Main | $29
The main course is a baked ricotta polenta cake, with a braised mushroom and spinach ragu, crowned with Grana Padano cheese, chopped flat parsley and truffle oil. Once again big flavours, great textures all wrapped in fabulous aromas of mushrooms and aged Italian cheese. For those who don’t eat mushrooms, I have made a tomato Napoli sauce, similar to last weeks. If you would like the tomato sauce instead of the mushroom, just write TOMATO in the comments on the JotForm, easy!

🌟Dessert | $10
Last but not least a blood orange and raspberry pudding. Full of colour and flavour, using just in season blood oranges, presented as an Italian trifle pudding.

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Preorder via the link above, collect this Friday at 4 Mooli Place.

That’s it, three courses this week, with a feast discount for all three, on payment.

If you have trouble with the Jotform order page, just call me on 66463191.

Ciao, Peter

24/08/2026

Just finished batching marmalade. Its a cracka!
Using Seville oranges, blood oranges and mandarin juice.
It has a complex flavours, sweet citrus with sour and bitter notes.
Perfect for hot buttered toast, as a glaze for duck, or served with soft gooey Brie cheese.
Order online www.nicholsonfinefoods.com.au

19/08/2026

19/08/2026

With their fluffy ears and quiet nature, witnessing this mother Koala and her joey in the wild (Phascolarctos cinereus) late this morning between some showers on a tall gum tree is an unforgettable experience (Undisclosed location, Northern Rivers NSW).

Photography by
Yamba Dave


fans

19/08/2026

This week’s menu features a couple of Italian delights, both of which I have presented multiple time before. Preorder: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday21-aug

🌟 Main | $32
The main course has big bold flavours and lovely textures from soft and creamy to chewy, juicy and crunchy. Sicilian parmesan crusted chicken with a simmered tomato and caper sauce, served with blood orange salad and green herb risoni pasta.

🌟 Dessert | $10
The dessert is Double chocolate cannoli with raspberry sauce. Not mush to say, everyone likes cannoli and especially chocolate with raspberries.

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Preorder via the link above, collect this Friday via 4 Mooli Place, Yamba.

See you on Friday, if not sometime soon.

Ciao, Peter

12/08/2026

Dear Fresh Friday friends, this week we are tasting a couple of homestyle Scottish dishes. Preorder: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday14-aug

✨ Main | $34
I have been able to source some hot smoked Tasmanian salmon which will form the basis of a traditional smoked fish pie. In Scotland they often use smoked haddock, however salmon is also used regularly. The pie will have a base of potato and leeks, then a layer of fish, topped with a mornay sauce and crisp bread crumbs.

✨ Dessert | $10
Our dessert is called “Eve’s baked apple pudding” a much loved winter sweet in many parts of the British isles. Eve is of course referenced from the Old Testament bible. For our Scottish version I am serving it with a whisky vanilla cream.

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

See you on Friday!

Cheers,
Peter

11/08/2026

Review of our Roman Style Fish And Clam Garum Seasoning

Here is a recent review from a customer.
Nicholson's Roman Style Fish And Clam Garum Sauce is a fantastic discovery. It's basically umami on steroids, with nuances of the best fish sauces and hints of Vegemite, Worcestershire, etc..It's complex but the perfect addition to a vast amount of savoury dishes for a dimensional lift. I had trepidation at first, knowing of its process, but that quickly subsided to pure delight. Those Romans were definitely on to something good. A+
If you would like to see the reviews, click on the link and the click on the Google reviews icon www.nicholsonfinefoods.com.au

05/08/2026

Bonjour Fresh Friday friends, the menu is a little French this week. Preorder here: https://www.nicholsonfinefoods.com.au/food-news/fresh-friday-7-aug

🌟 Main | $32
I am preparing a French style braised chicken with leeks, white wine and green peppercorns.bIt will be served with green herb “Paris mash”, baby carrots, broccolini and braised spiced red cabbage.

🌟 Dessert | $10
This is followed by a pecan and cranberry pie with French crème. The pie can be warmed in the oven if you like.

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So there you go, something to look forward to this weekend. Preorder via the link above, collect this Friday at 4 Mooli Place, Yamba

Salut,
Peter