The best rice for paella is Bomba, a Spanish short-grain rice that is able to absorb three times its volume in liquid. When cooked, the grains remain separate and do not stick together. (The rice in paella should be dry and separate when done, not creamy like risotto.) Bomba is the rice prized by chefs in Spain; itβs the best of the best.
Semolina is an ideal ingredient for many dishes, as it is the crushed heart of the durum wheat that is more coarsely ground than for traditional wheat flours. It can be used to make pizza, bread, biscuit doughs and gnocchi, and adds a nutritional boost with its source of dietary fibre, low fat content and free from artificial colouring, flavours, and preservatives. It is also grown in Australia for added assurance.
Panko Bread Crumbs are Japanese-style bread crumbs that create a delicious, crispy and light coating to your favourite foods as they absorb less oil than ordinary bread crumbs. It is the perfect coating for chicken, fish, seafood, meat and vegetables
Polenta is one of the oldest and most beloved dishes in history. It dates back to the ancient Sumerians and Mesopotamians who used to prepare a millet and rye-based meal. The classic polenta is still made from coarse grain flour boiled in salted boiling water, once considered a humble peasant food.
Today, it is a culinary favourite, often served with mushrooms, meats, and aged cheese. Our polenta is free from artificial colours, flavours, and preservatives, and is grown right here in Australia!
