Login  |   Call us : (07) 3808 2037

Blogs

Making premium butter depends on quality cream, clean filtered water, and gentle time-honoured churning techniques. The principle is simple. When cream is beaten or churned, the fat globules become damaged and eventually stick together in a growing mass of grains that finally separate int....

Read more

by Info Jimele | Sep 21, 2017 at 12:21 PM Monday

In September Jimele Food Provedore will receive our first shipment of Spanish Tortas from Ines Rosales.

In 1910, a woman named Ines Rosales began making Olive Oil Tortas (tortas de aceite) by hand and selling them at the train station i....

Read more

by Info Jimele | Jul 18, 2017 at 12:21 PM Monday

After careful consideration and a recent visit to Lyon in France Jimele has chosen to now distribute Selection La Fruitiere as our choice of fruit puree now available in 35 flavours.

Jimele Food Provedore is the exclusive importer into Australia.

Read more

by Info Jimele | Jul 18, 2017 at 12:21 PM Monday

Callebaut invites you to indulge your senses.

In conjunction with the National Baking Institue Industry of Australia a free baking industry event will be held Thursday 27th of July at 10.00 am - 2.00 pm at 5 / 54 Riverside Place Morningside QLD showcasi....

Read more

by Info Jimele | Jul 04, 2017 at 12:21 PM Monday

Jimele now imports direct from Smet.

Smet is a renowned Belgian company with a very comprehensive offering in high-quality products, SMET manufactures semi-finished products including chocolate, candied fruit and shavings among others, but also end prod....

Read more

by Info Jimele | Jun 16, 2017 at 12:21 PM Monday

Marbled kombu sheets are composed of lashes of manually scraped kombu (oborokombu), harvested on the shore of Hokkaido island and macerated in alcohol vinegar for a whole day.

Only the heart of the Kombu is used which is very tender and rich in flavour. So attractive, they al....

Read more

by Info Jimele | Jun 16, 2017 at 12:21 PM Monday

NEW to Jimele is Sicao compound chocolate in bittersweet, milk and white varieties.

Sicao is a brand name of the Barry Callebaut group. This long awaited chocolate now provides a quality compound option to our range replacing all Nestle chocolate.

....

Read more

by Info Jimele | Jun 16, 2017 at 12:21 PM Monday

Jimele has secured The Good Grub Hub as their Queensland distributor.

Henrietta Morgan is a specialist ingredient importer to the food service industry with a special focus on the highest quality artisan ingredients from Japan that also suit Western pal....

Read more

by Info Jimele | Jun 02, 2017 at 12:21 PM Monday

Cultured AOP Butter: Is It Worth The Hype

Date: Sep 21, 2017 at 12:21 PM Monday

Spanish Tortas Ines Rosales

Date: Jul 18, 2017 at 12:21 PM Monday

La Fruitiere French Fruit Puree

Date: Jul 18, 2017 at 12:21 PM Monday

Free Callebaut Chocolate Demonsration with Pascal Janvier

Date: Jul 04, 2017 at 12:21 PM Monday

NEW in July SMET chocolate range Belgium

Date: Jun 16, 2017 at 12:21 PM Monday

NEW Japanese Marbled Kombu Sheets

Date: Jun 16, 2017 at 12:21 PM Monday

Sicao Chocolate Compound

Date: Jun 16, 2017 at 12:21 PM Monday

The Good Grub Hub

Date: Jun 02, 2017 at 12:21 PM Monday