1. food and drink
2. food
3. salads

ideas for your
menu
PENDENT
INDE
LY
Enhance your menu with Praise
Dressings, Sauces & Mayonnaise
FOR EXCELL
FLAVOUR, Q ENT
UA
& PERFORMA LITY
NCE
EVERY TIME
TR
IED
& TESTED
Salads, entrées & Mains for your menus, inspired by the great tasting range of Praise Dressings, Sauces & Mayonnaise
Enhance your menu with Praise
Dressings, Sauces & Mayonnaise
Satisfy Chef expectations
Praise Mayonnaise, Dressings & Sauces set the
industry standard for excellent flavour, quality
and performance across all menu applications
Praise has a wide range with new flavours
like Aioli & Southwest to add versatility to
your meals
Made with quality ingredients like eggs, oil and
vinegar for better taste and flavour
Improved packaging ensures ease of use
and better storage
To find out more about the complete Praise Foodservice range of
Dressings, Mayonnaise & Sauces, or to place an order, contact the
Goodman Fielder Food Services Advisory Centre on 1800 025 066
or visit www.gffoodservice.com.au
menu
ideas for your
DRESSINGS
Roasted beetroot & Spanish onion salad with praise ITALIAN dressing
04
Celery, radish, apple & walnut salad with praise french dressing
06
STICKY PORK RIBS with praise RAnch dressing
07
BALSAMIC ROAST POTATOES WITH GARLIC & THYME with praise BALSAMIC dressing
08
Poached egg, crispy bacon on toasted ciabatta WITH PRAISE CAESAR DRESSING
12
BBQ buffalo wings with praise SOUTHWEST dressing
13
MAYONNAISE
RED CABBAGE SLAW with praise COLESLAW dressing
05
Spicy vegetarian nachos with praise LITE MAYONNAISE
09
Tuna, red onion & caper sandwich filLing with praise WHOLE EGG MAYONNAISE
10
Chicken, pasta & avocado salad with praise PREMIUM MAYONNAISE
14
Lamb & Feta Sliders with praise AIOLI
16
Chicken & corn salad with praise CLASSIC MAYONNAISE
17
SAUCES
Smoked trout patties with praise TARTARE SAUCE
11
Prawn, cos & mango salad with praise SEAFOOD SAUCE
15
PENDENT
INDE
LY
FOR EXCELL
FLAVOUR,QU ENT
A
& PERFORMA LITY
NCE
EVERY TIME
TR
IED
& TESTED
Serving meals diners love to eat is essential for
a successful menu. These recipes, created by a
passionate team of culinary chefs, will give you
ideas that will spark your culinary creativity.
Whether looking for something completely
new or if you simply want to add an innovative
twist to a classic favourite, use this collection
of recipes to help you get the most out of our
Praise Dressings, Sauces & Mayonnaise range.
Cost per serve is approximate (as of November 2012) and to be used as a
guide only. Costs are based on average list prices for Praise ingredients actual prices may vary slightly between suppliers/distributors. Costs may
also vary depending on seasonality/availability of fresh ingredients.
03
MENU
A
rve PPR
se
2
rve APPR
se
Cost per
OX
$ .30
Cost per
OX
Roasted beetroot
& Spanish onion
salad with praise
ITALIAN dressing
Preparation time: 5 minutes
COOK time: 45 minutes
Serves: 10 / 25 Skill Level: low
Application: Lunch, dinner,
salad, side dish, or
vegetarian dish.
INGREDIENTS Serve 10 / 25
200ml / 500mlPraise Italian
Dressing
1.6kg / 4kgBeetroot raw/whole
1 / 2½Spanish onion,
finely sliced
Flat leaf parsley
¼ bunch
/ ½ bunch
Method of preparation
Prepare beetroot by trimming the
tops and removing tails, wrap
each beetroot in a piece of foil.
Place in the oven on 200°C for about
40 minutes or until beetroot is tender.
Peel off the foil and skin, best to
wear rubber gloves for this.
Cut beetroot into quarters or eighths,
depending on size, place into a bowl
add onion and Praise Italian Dressing.
Garnish with roughly chopped parsley.
Suggestions for serving
& garnishing
Can be served with grilled
chorizo sausage.
04
MENU
A
rve PPR
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2
rve APPR
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Cost per
OX
$ .05
Cost per
OX
RED CABBAGE SLAW
with praise
COLESLAW dressing
Preparation time: 15 minutes
Serves: 10 / 25 Skill Level: low
Application: Lunch, salad,
sandwich/wrap, side dish,
or vegetarian dish.
INGREDIENTS Serve 10 / 25
400ml / 1LPraise Coleslaw
Dressing
1kg / 5kgRed cabbage, outer
leafs & stalk removed,
sliced finely
3 / 7Green apples, medium
size, grated
Lemon, squeezed
½ / 1
Red onion, finely sliced
2 / 2½
200g / 500g Raisins
40g / 100g Ginger, grated
Salt & pepper
To Taste
Method of preparation
Place cabbage into a large bowl,
add grated apple and squeeze
the lemon juice over the top.
Add remaining ingredients
and mix well.
Suggestions for serving
& garnishing
Serve with any roast meat as a side
dish/garnish or in a sandwich/wrap.
05
MENU
Celery, radish, apple & walnut salad with praise french dressing
A
rve PPR
se
1
rve APPR
se
Cost per
OX
$ .05
Preparation time: 20 minutes COOK TIME: 0 minutes Serves: 10 / 25 Skill Level: low
Application: Lunch, dinner, salad, sandwich/wrap, side dish, or vegetarian dish.
Cost per
OX
INGREDIENTS Serve 10 / 25
Method of preparation
300ml / 750mlPraise French Dressing
Place all ingredients into a bowl and toss.
Garnish with baby celery or small celery leaves.
Celery, washed, peeled & sliced
1 head (10 sticks / 800g)
/ 2½ heads (25 sticks / 2.5kg)
10 / 25Radish, washed & sliced
5 / 12Apples, washed & sliced
200g / 500gWalnuts, toasted & chopped
Suggestions for serving & garnishing
Add crumbled blue or feta cheese, try in a
sandwich or wrap with hot smoked trout or
pickled herrings.
Baby celery or small celery leaves
06
MENU
STICKY PORK RIBS with praise RAnch dressing
A
rve PPR
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9
rve APPR
se
Cost per
OX
$ .75
Preparation time: 10 minutes COOK TIME: 1-1.5 hours Serves: 10 / 25 Skill Level: low
Application: Lunch, dinner, entrée, main course, finger food.
Cost per
OX
INGREDIENTS Serve 10 / 25
Method of preparation
200ml / 500mlPraise Ranch Dressing
merican pork ribs/racks, silver
10 / 25A
skin on underside removed
200ml / 500ml ETA Barbecue Sauce
200ml / 500ml Tomato sauce
100ml / 250mlHolbrooks Worcestershire sauce
100ml / 250ml Orange juice
20g / 50g
Smoked paprika
Garlic clove, crushed
2 / 5
150g / 375g
Brown sugar
Herbs to garnish
In a bowl combine ETA Barbecue Sauce, Holbrooks
Worcestershire sauce, tomato sauce, orange juice, paprika, garlic
and sugar.
Place ribs onto roasting tray, pour marinade over the top, cover
and refrigerate for at least 5 - 6 hours or overnight.
Brush the marinade of the ribs into a container then place onto
a wire rack on top of baking paper or foil lined roasting tray.
Place in the oven on 140°C, baste with marinade every 10 - 15
minutes bake for 60 - 90 minutes, depending on the thickness
until meat between the ribs is tender and almost falls off the bone.
Serve with a ramekin of Praise Ranch Dressing.
Suggestions for serving & garnishing
Can be served with potato wedges, great with crisp
iceberg lettuce.
07
MENU
A
rve PPR
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1
rve APPR
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Cost per
OX
$ .60
Cost per
OX
BALSAMIC ROAST
POTATOES WITH
GARLIC & THYME
with praise
BALSAMIC dressing
Preparation time: 15 minutes
COOK time: 45 minutes
Serves: 10 / 25 Skill Level: low
Application: Lunch, dinner,
side dish, or vegetarian dish.
INGREDIENTS Serve 10 / 25
300ml / 750mlPraise Balsamic
Dressing
100ml / 250mlOlive Grove Extra
Virgin Olive Oil
2.5kg / 6.25kgPotatoes (Kipfler),
skin on washed
Whole Garlic cloves
20 / 50
½ bunch
Fresh thyme,
leaves picked
/ 1 bunch To taste
Salt & pepper
Method of preparation
For the potatoes, use any firm, waxy
potato, Kipfler are particularly good
for this, cut in halves or quarters
depending on size and par boil
in salted water for around 15
minutes then drain and set aside.
In a large bowl combine potatoes,
Praise Balsamic Dressing, Olive
Grove Extra Virgin Olive Oil,
garlic, thyme and season.
Place into a roasting pan and roast
in the oven on 200°C for around
20-30 minutes tossing and turning
occasionally until potatoes are
well cooked, tender and coated.
Suggestions for serving
& garnishing
Great with pulled or roast pork and a
garnish of red cabbage slaw or as a
finger food served with Praise Aioli.
08
MENU
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1
rve APPR
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Cost per
OX
$ .47
Cost per
OX
Spicy vegetarian
nachos with avocado,
jalapeños & beans
with praise LITE
MAYONNAISE
Preparation time: 10 minutes
COOK time: 15 minutes
Serves: 10 / 25 Skill Level: med
Application: Lunch, dinner,
entrée, main course, finger
food, or vegetarian dish.
INGREDIENTS Serve 10 / 25
300g / 750gPraise Lite Mayonnaise
150ml / 375mlOlive Grove Extra
Virgin Olive Oil
2 / 5Onion, diced
50g / 125gGarlic, diced/crushed
50g / 125gRed kidney beans,
drained and rinsed
1kg / 2.5kgTomatoes, diced,
canned
To TasteSalt, pepper and a
pinch of sugar
600g/ 1.5kg
Corn Chips
2/ 5Avocado, skin and
stone removed, diced
200g / 500g
Pickled jalapeños
Spring onion, chopped
2 / 5
½ bunch Coriander
/ 1 bunch
Method of preparation
Heat oil in a saucepan add onion
and garlic, sauté without colour.
Add tomatoes and kidney beans,
simmer for 8 -10 minutes and season.
Place some corn chips into a heat
proof dish, top with some bean
mixture, add more corn chips and
top with remaining bean mix.
Place in the oven to heat thorough.
Top with avocado, Praise Lite
Mayonnaise, jalapeños, spring
onion and coriander.
Suggestions for serving
& garnishing
For a non vegetarian option, add
minced beef to the bean mix and
finish with grated cheese.
09
MENU
Tuna, red onion & caper sandwich fiLling
with praise Traditional WHOLE EGG MAYONNAISE
A
rve PPR
se
1
rve APPR
se
Cost per
OX
$ .75
Preparation time: 10 minutes COOK TIME: 0 minutes Serves: 10 / 25
Skill Level: low Application: Lunch, sandwich/wrap.
Cost per
OX
INGREDIENTS Serve 10 / 25
Method of preparation
300g / 750gPraise Traditional
Whole Egg Mayonnaise
Tuna, drained
600g / 1.5kg
1/ 2½Red onion, peeled & diced
1 bunch / 2½ bunch
Parsley, washed and chopped
50g / 125gSalted baby capers, washed
& salt removed
Place all ingredients into a bowl, mix with a
spatula until combined well, but not overworked.
Suggestions for serving & garnishing
Serve on fresh sourdough bread, roll or
wrap with baby spinach or rocket leaves.
10
MENU
A
rve PPR
se
9
rve APPR
se
Cost per
OX
$ .75
Cost per
OX
Smoked trout
patties with praise
TARTARE SAUCE
Preparation time: 15 minutes
COOK TIME: 10 minutes
Serves: 10 / 25 Skill Level: med
Application: Lunch, dinner, entrée,
main course.
INGREDIENTS Serve 10 / 25
200g / 500gPraise Tartare Sauce
1.2kg / 3kgP
otatoes
Smoked trout
1kg / 2.5kg
¼ bunch
Parsley
/ 1 bunch
To taste
Salt & pepper
300g / 750gFlour
Egg
3 / 7
150g / 375gBreadcrumbs
Oil for frying
Method of preparation
Peel and boil potatoes until cooked.
Drain well and mash.
Flake the smoked trout into the
mash and season. Separate the eggs,
adding the egg yolks and parsley to
the mash mix. Keep the egg whites
for crumbing.
Mix well and form into patties.
Roll patties in flour, lightly whisked
egg whites and breadcrumbs
then set aside.
Shallow fry gently turning
occasionally.
Serve with a generous side dish
of Praise Tartare sauce.
Suggestions for serving & garnishing
Serve with soft boiled egg, cucumber
and dill salad, rocket, caper berries
and a piece of fresh lemon.
11
MENU
Poached egg, crispy bacon on toasted ciabatta
WITH PRAISE CAESAR DRESSING
A
rve PPR
se
9
rve APPR
se
Cost per
OX
$ .75
Preparation time: 10 minutes COOK TIME: 7-10 minutes Serves: 10 / 25 Skill Level: med
Application: Breakfast, lunch, sandwich, main course.
Cost per
OX
INGREDIENTS Serve 10 / 25
Method of preparation
400ml / 1LPraise Caesar Dressing
20 / 50Eggs, soft poached
750g / 1.9kgBacon rashers
100g / 250gBaby spinach, washed
& dried
70ml / 175mlPraise Balsamic Dressing
10pcs / 25pcsCiabatta bread, cut in half
diagonally & toasted
Place bacon rashers into the oven, cook on 200°C for around
5-7 minutes or until cooked and crispy, then set aside.
Poach the eggs, keeping the yolk soft.
Toast the ciabatta bread.
Place spinach into a bowl and dress with Praise Balsamic Dressing.
Place toasted bottom half of bread onto plates,
top with spinach, egg and bacon.
Spoon over Praise Caesar Dressing and garnish with sprigs of
herbs, place top half of bread on the side leaning towards the back.
Suggestions for serving & garnishing
Replace bacon with smoked salmon and/or substitute poached
egg with scrambled egg.
12
MENU
A
rve PPR
se
2
rve APPR
se
Cost per
OX
$ .60
Cost per
OX
BBQ buffalo
wings with praise
SOUTHWEST dressing
Preparation time: 5 minutes
(marinate for at least 2 hours)
COOK time: 30 minutes
Serves: 10 / 25 Skill Level: low
Application: Lunch, dinner,
entrée, main course, side dish.
INGREDIENTS Serve 10 / 25
450ml / 1200mlPraise Southwest
Dressing
Chicken wings
30 (1.5kg) / 75 (3kg)
200ml / 500mlETA Barbecue Sauce
200ml / 500ml Tomato sauce
100ml / 250mlHolbrooks
Worcestershire
Sauce
50g / 125gGinger,
minced / grated
2 / 5Garlic clove,
crushed
10g / 25g
Smoked paprika
150g / 375g
Brown sugar
Method of preparation
To make the marinade place ETA
Barbecue Sauce, tomato sauce,
Holbrooks Worcestershire Sauce,
ginger, garlic, paprika and sugar in a
large bowl and whisk until combined
Place chicken wings onto a large
tray, pour over the marinade making
sure the wings are well coated,
cover and refrigerate for at least
two hours or overnight.
Place chicken wings onto baking
paper lined roasting tray and cook in
the oven for 25 - 30 minutes or until
cooked, turning once or twice.
Serve with a generous side dish
of Praise Southwest Dressing.
Suggestions for serving
& garnishing
Serve with fries and a salad
garnish or side salad.
13
MENU
A
rve PPR
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2
rve APPR
se
Cost per
OX
$ .10
Cost per
OX
Chicken, pasta &
avocado salad with
praise PREMIUM
MAYONNAISE
Preparation time: 10 minutes
COOK time: 0 minutes
Serves: 10 / 25 Skill Level: low
Application: Lunch, dinner, entrée,
main course, salad, side dish.
INGREDIENTS Serve 10 / 25
300g / 750gPraise Premium
Mayonnaise
400g / 1000gCooked poached or
steamed chicken
(1.6 kg raw weight),
skin & bone removed,
torn into bite
size pieces
*
Fusilli pasta, cooked
500g (cooked weight 1.2kg)
& refreshed
/ 1250g*
(cooked weight 3kg)
*Raw weight.
2½ / 6Avocado, skin & stone
removed, diced
300g / 750gCannellini beans,
drained & rinsed
Spring onion, chopped
2 / 5
¼ bunch /
Parsley chopped
¾ bunch
To taste
Salt, pepper & a
splash of fresh
lemon juice
Method of preparation
Place all ingredients into a bowl, add
Praise Premium Recipe Mayonnaise.
Season with salt, pepper a splash
of fresh lemon juice and mix well.
Suggestions for serving
& garnishing
Garnish with chopped spring onion
and optional cherry tomato halves.
Instead of chicken, diced crispy bacon
can be used. Alternatively use twice the
amount of beans and no chicken for a
vegetarian option.
14
MENU
Prawn, cos & mango salad with praise SEAFOOD SAUCE
A
rve PPR
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4
rve APPR
se
Cost per
OX
$ .45
Preparation time: 10 minutes COOK TIME: 0 minutes Serves: 10 / 25
Skill Level: low Application: Lunch, dinner, salad, entrée, main course.
Cost per
OX
INGREDIENTS Serve 10 / 25
Method of preparation
300g / 750g
Praise Seafood Sauce
50 pcs / 125 pcsPrawns, peeled, deveined
& washed
2½ / 6¼Baby cos, cut length ways
into quarters
2 / 5Mango, peeled &
cut into thin strips
Dill, sprigs
½ bunch / 1 bunch
Lemon cheeks
Place the lettuce onto a plate or into a bowl, add
prawns, drizzle with Praise Seafood sauce.
Top with Mango and dill.
Suggestions for serving & garnishing
Replace prawns with mussels, grilled
octopus or fresh crab meat.
15
MENU
Lamb & Feta Sliders with praise AIOLI
A
rve PPR
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2
rve APPR
se
Cost per
OX
$ .10
Preparation time: 15 minutes COOK TIME: 5 - 8 minutes Serves: 10 / 25
Skill Level: med Application: Lunch, dinner, cocktail, entrée, main course, finger food.
Cost per
OX
INGREDIENTS Serve 10 / 25
Method of preparation
200g / 500g
Praise Aioli
800g / 2kg
Lamb mince
Garlic, chopped
10g / 25g
¼ bunch of each / Mint, coriander, parsley
½ bunch of each finely chopped
To tasteSalt, pepper &
smoked paprika
Greek feta (20 / 50
200g / 500g
x 10g cubes)
2-3 / 5-6
Red radishes, thinly sliced
Small burger buns, cut in half
20 / 50
20 / 50
Fancy toothpicks
In a bowl combine lamb mince, garlic, chopped herbs, salt,
pepper and paprika.
Form into 20 / 50 even sized patties, top with feta and fold over
the sides to trap the cheese in the centre.
Cook lamb patties on a grill until cooked, toast the bun halves.
Place patties on bottom bun halves, top with Praise Aioli, sliced
radishes and finish with top bun halves, secure
with toothpicks.
Suggestions for serving & garnishing
Serve with lemon wedges and/or add baby rocket.
16
MENU
A
rve PPR
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2
rve APPR
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Cost per
OX
$ .75
Cost per
OX
Chicken & corn
salad with praise
CLASSIC MAYONNAISE
Preparation time: 15 minutes
COOK time: 0 minutes
Serves: 10 / 25 Skill Level: low
Application: Lunch, dinner, entrée,
main course, salad, side dish.
INGREDIENTS Serve 10 / 25
450g / 1.2kgPraise Classic
Mayonnaise
2 / 5 Cooked barbeque
or roast chicken
(1.6 kg raw weight),
skin & bone
removed, torn into
bite size pieces
500g / 1.25kgCorn kernels
200g / 500gRed & green
capsicum, washed
& diced
200g / 500gCelery, washed
peeled & diced
2 / 5Red onion, peeled
& diced
Cherry tomatoes,
3 punnets cut into halves
/ 7 punnets
1 bunch Chives, chopped
/ 2½ bunch
Salt & pepper
To taste
Method of preparation
Place chicken, corn, capsicum, celery
and red onion into a bowl add Praise
Classic Mayonnaise, season and mix.
Top with cherry tomatoes and chives.
Suggestions for serving
& garnishing
For a vegetarian option chicken
can be substituted with chickpeas,
kidney or cannellini beans.
17
MENU
Dressings
COLESLAW DRESSING 2.2Kg
CAESAR DRESSING 2.2 Kg
RANCH DRESSING 2.1Kg
Classic and creamy, with
a hint of mustard
Creamy blend of authentic
parmesan, cheddar and
cracked black pepper
Savoury dressing for
chicken and steak seasoned
with herbs and spices
Ideal for: Dressing for salads, wraps,
burgers and even schnitzels.
Ideal for: Salads, sandwiches or wraps
and great as a dipping sauce for chips/
wedges or chicken wings/chicken strips.
Ideal for: Salads - coleslaw, potato, rice
bean or pasta salads, adding to sandwich
fillings, a replacement to mayonnaise.
Product Code 142949
EAN 9310047213532
Units / Carton 4 Units / Pallet 64
Product Code 142947
EAN 9310047213525
Units / Carton 4 Units / Pallet 64
BALSAMIC DRESSING 2L
ITALIAN DRESSING 2L
FRENCH DRESSING 2L
With vinegar from Modena,
with a hint of fresh garlic
Classic blend of Italian herbs
and a splash of lemon juice
Specially blended vinaigrette, with
fresh garlic and chopped parsley
Ideal for: Adding extra flavour
to any salad or side dish.
Ideal for: Creating tasty beef, lamb
or chicken salads or used as a base
for cold meats and seafood.
Ideal for: Salads - green, warm and pasta
salads, dressing plates or use as a base to
make variants such as ‘basil & mustard’.
Product Code 143047
EAN 9310047213433
Units / Carton 4 Units / Pallet 80
Product Code 143051
EAN 9310047213426
Units / Carton 4 Units / Pallet 80
Product Code 143053
EAN 9310047213440
Units / Carton 4 Units / Pallet 80
SAUCES
TARTARE SAUCE 2.2Kg
Thick, creamy and tangy, made
with gherkin relish, lemon
juice, egg and sunflower oil
Ideal for: Fried or crumbed seafood,
as a dipping sauce for potato wedges,
calamari or onion rings, spreading on
seafood, burgers or sandwiches.
Product Code 142942
EAN 9310047213501
Units / Carton 4 Units / Pallet 64
PREMIUM DRESSING
SEAFOOD COCKTAIL
SAUCE 2.1 Kg
Cocktail rich and creamy egg
mayonnaise complemented
with spices and sunflower oil
SouthWest Dressing 2.1Kg
Southern style dressing spiced
with cumin, paprika, garlic,
pepper & lemon juice
Ideal for: Dipping sauce for seafood or
a stir through dressing for pasta salad.
Ideal for: Salads, burgers or wraps
with ham or chicken and excellent
as a spicy dipping sauce.
Product Code 142945
EAN 9310047213556
Units / Carton 4 Units / Pallet 64
Product Code 142940
EAN 9310047213495
Units / Carton 4 Units / Pallet 64
TRADITIONAL WHOLE EGG
Mayonnaise 2 Kg
PREMIUM RECIPE
Mayonnaise 2 Kg
CLASSIC Mayonnaise 2.2Kg
Rich, creamy, silky smooth,
made with fresh whole
eggs and sunflower oil
Full flavoured, made with
egg yolk and sunflower oil
Ideal for: Creating salads, sandwiches,
burgers or wraps, garnishing foods
or adding extra flavour to meals.
Product Code 142950
EAN 9310047213549
Units / Carton 4 Units / Pallet 64
MAYONNAISE
Ideal for: Perfect for a dressing,
condiment or sauce base to add
extra taste to salads, sandwiches
or meal occasions.
Product Code 142938
EAN 9310047213471
Units / Carton 4 Units / Pallet 64
Ideal for: Creating salads, sandwiches,
binding ingredients, garnishing foods
or adding extra flavour to meals.
Product Code 142937
EAN 9310047213464
Units / Carton 4 Units / Pallet 64
AIOLI 2.2Kg
LitE Mayonnaise 2.3Kg
Authentic and fresh, made
with crushed garlic, egg
yolk and sunflower oil
Delicious and creamy,
yet 99% fat free
Ideal for: Spreading on hot or cold
sandwiches/wraps/burgers, a side
for wedges/chips, popular as a
dipping sauce for Tapas menus and
a perfect accompaniment for fish.
Product Code 142946
EAN 9310047213488
Units / Carton 4 Units / Pallet 64
Traditional and full flavoured
Product Code 147758
EAN 9310047213983
Units / Carton 4 Units / Pallet 64
Ideal for: Perfect choice for the health
conscious customer and used as a
sandwich spread, dressing for salads
and as a lite alternative to sour cream.
Product Code 142952
EAN 9310047213563
Units / Carton 4 Units / Pallet 64
For more information contact
the Goodman Fielder Food Services
Advisory Centre on 1800 025 066 or
visit www.gffoodservice.com.au