Black Garlic has exploded onto the scene in recent times. This highly sought after ingredient is used in gourmet kitchens throughtout Korea, Japan, Europe and America.

Black Garlic's unique colour and texture is produced  by fermentation. The bulb is aged in high heat  and humidity for a period of time, this produces the jet black colour with a soft and slightly sticky consistancy. The taste is sweet with hint of balsamic vinegar and tamarind with tangy garlic undertones.  

"Rarely does a truly novel ingredient come along, so when aged black garlic hit the scene, chefs took notice."
—New York Times Style Magazine

Waimea Trading supplies many of fine restaurants with sensational Iranian saffron. Saffron is the stigma from the Crocus Sativus which is handpicked making it the most costly spice in the world because of its labour intensive picking process. Iran currently grows and exports 90% of the world’s saffron. With its luxurious flavour, tantalizing aroma and superb colour, it makes a statement.

We have a consistent supply of Iranian saffron which is of excellent quality, yield, grade and price. Our saffron has little to no gold threads meaning it was picked at its optimum stage of maturity.

Available all year round
Minimum purchase 15g tin

Salt is one product most of us take for granted, even though it is one of the few things we actually need constantly to maintain our health. In ancient times it was one of the most important goods, used as currency, medicine and obviously in cooking and preserving. The Romans regarded it so highly that they even made a massive road, the longest in its time just to transport it from sea to city.

Though salt is an everyday staple in our diet today, Black Mediterranean Sea Salt, is still seen as a luxury. This salt is unlike any other salt in the world. It is quick to dissolve is sensationally black in colour. It is initially white and then activated with charcoal from volcanic areas, it turns black; this volcanic charcoal also has health benefits such as becoming a natural detoxifier.

This fantastic and luxurious Mediterranean black Cyprus volcanic sea salt, is unlike any other salt in the world, it not only tastes sensational but is visually pleasing, a beautiful garnish to any dish especially seafood. The crystals range in size up to the size of a ten cent piece. This salt can be used on meats, in subtle dishes such as salads or used beautifully to garnish anything requiring salt even a shot of tequila gold with black sea salt and a lemon wedge.

Available in 1.5kg and 10kg buckets.

Alaskan Red King Crab in the largest member of the spider crab family, it can weigh as much as 9kgs a crab. The Alaskan red king crab is now being exported around the world for its wonderful flavour and texture, to some of the finest restaurants.

The Red King crab is one of the worlds largest crabs with a fantastic meat to shell ratio therefore giving the user a outstanding 50-55% meat to shell return, this product is used in large quantities in kitchens of many restaurants due to maximum yield and effortless preparation, as the meat is so easily obtained from the shell.

The meat is cooked at sea, left to sit on large racks for the water to drain for a few minutes then boxed in 9-10kg boxes before being blast frozen at Sea to minus 50°C. This crab can be enjoyed by either gently thawing until reaching the desired temperature or immersed into boiling water for 4-5 minutes, making the meat seem as though it has been freshly caught and cooked.

Alaskan Red King Crab is a seafood delicacy that is most often enjoyed very simply – straight from the shell.  It is sold as frozen cooked legs in 9-10kg boxes, which can be removed in lots of 5 legs attached to a knuckle making for easy use in kitchens. The rich crab meat is very versatile and can be used in an extensive range of recipes from salads to omelettes, even though their amazing taste is enjoyed with minimal preparation.

Available in 9-10kg boxes (minimum order - 1 box)

The vanilla bean is the only fruit of the orchid plant which is edible. In its indigenous country of Mexico, the plants are naturally pollinated by humming birds. In the other producing countries across the world such as Madagascar, Indonesia, Papua New Guinea and Tahiti, where the plants are pollinated by hand, there is even more care involved in the process. The end result which most of us are used to seeing in fine food stores is the product of months or even years of close care and time consuming effort. Therefore the product is considered one of the finest most luxurious foods in many cuisines.

The flowers before the beginning of the process are tasteless and odourless. The beans actually acquire their distinctive characteristics once the fermentation process begins. The beans are dried in the sun during the day, and then wrapped in blankets at night in order to make them sweat. This process can take up to 6 months, after which the beans are aged for up to 24 months depending on the circumstances. It is during this time that the beans actually acquire their sensational flavour and aroma. After this delicate process, the beans are ready to be consumed.

Vanilla beans should usually, if processed in the correct manner, have a moisture percentage of 15-17%. Beans carrying more moisture than this are either being sold to soon or too late in their processing period. One should be wary of this since it is quite common practice, and therefore the products integrity has been jeopardized. Waimea Trading only acquires the best beans from Papua New that are constantly of the highest standard year round at a consistent length of 18.5cm.

Available in 250g, 500g or 1 kilo packets, larger amounts can
be acquired if need be.

Waimea Trading also carries a “B” grade vanilla in stock, if desired upon request.

International Express is available
Minimum purchase 250g

The Tonka bean has taken modern Western restaurants by storm; they have been used to flavour dishes by the top restaurants around the world for their diverse use in both sweet and savoury dishes.

The tonka bean is used in moderation to enrich certain dishes in many cuisines. It has a sensational aroma which is often compared to much more common flavouring including vanilla, almond, caramel, pepper, cinnamon and even tobacco. When inhaling it, you can very much relate it to one or more of these scents. It is traditionally prepared by being soaked in alcohol for one or two days, and then removed whereby fermentation begins. Coumarin then becomes apparent on the beans in the form of white crystals on the beans surface.

Now-a-days the two main producers of Tonka Beans are Venezuela and Nigeria. Therefore one can find that there is obviously a more extensive tradition with the product in the South American and African culture. It has only recently been embraced by the Western cultures and has already made quite a scene in some of the best restaurants in the world. From being used in duck foie gras and tonka bean at the Robuchos in Paris to Sponge Cake with sour cherry, tonka bean and vanilla at the Alinea in New York City.

The bean itself, though relatively unknown to the masses, is slowly becoming appreciated by some of the best chefs that the world has to offer at the moment including excellent restaurants in Australia. It is a luxury item and as we all know, good taste never goes out of style.

Available in a range of containers (max 1kg)
Minimum purchase negotiable

Fennel pollen graces the menus of high-end restaurants across the globe. Known as “gold-dust”, this secret ingredient does wonders. No matter what you use it on, the elusive taste, and mysteriously familiar aroma come into play. Our gourmet fennel spice is trans-formative and can disguise itself as curry, anise, licorice, and even saffron.

In an article for Saveur magazine, Peggy Knickerbocker wrote, "If angels sprinkled a spice from their wings, this would be it." This hand collected wild fennel pollen grows on the coastal and inland fields of sun-drenched California. Gourmet fennel pollen spice enhances the flavors of seafood, beef, poultry, pork, and even vegetables.  Pollen as a spice is more powerful and alluring than the plant itself.

Fennel Pollen: 28g tin

Hand collected, gourmet dill pollen is wonderful to use on any dish that requires a true dill flavor and is three times as strong as the root or stalk.

This product will captivate the dill lovers with its aroma, and robust flavor. Use on fish, salads, pickling, and more. Feel free to be creative. Just a little bit will go a long way.

Dill pollen has been hand-harvested from the flowers of the dill plant, and should be added in the final stages of cooking or as a garnish to maintain its complex flavor and aroma. Dill pollen also keeps better than fresh dill, and has a better flavour than freeze-dried dill leaves.

Dill Pollen: 28g tin

Many people often think that animal fat is a ‘bad fat’; however goose fat is one that is good for you. Fat is an essential part of any balanced diet, it provides the body with the fat-soluble vitamins A, D, E and K; which are essential for growth; and contains essential fatty acids which are important in maintaining normal health and body functions. Goose fat in particular contains less saturated fats than butter or lard, it is high in healthy heart fats (i.e. monounsaturated and polyunsaturated) and it is also rich in oleic acid C18.1 (this fatty acid lowers blood cholesterol levels).

“Edouard-Artzner” goose fat is a very highly regarded French product that has been used by many fine food restaurants and passionate food connoisseurs.

Available in 320g Jars (minimum purchase 1 Jar)

Foie Gras is obtained by gently force-feeding the ducks 2 or 3 times a day for three weeks. Ducks naturally force feed themselves in the colder months of the year before migrating; this is so they build up enough reserves to fly the long distance of the migration. The ancient Egyptians were the first to notice this and took advantage of it by catching the birds just before they were ready to migrate.

The weight of the liver when the duck is slaughtered can be up to 900g, the best weight however is between 600g to 800g. Duck liver has a strong flavour and is pink-yellowish in colour.

To import Foie Gras into Australia, Australian Quarantine rules specify that the Foie Gras must be poached at 70°C in the centre.

Waimea Trading sells “Edouard-Artzner” 100% Duck Foie Gras, this is made with the best lobes and they are lightly poached in their vacuum packs.

Available in vacuum packs ranging from 300g - 500g in weight
Minimum order 1 vacuum pack (300g – 500g)

They keep for 1 month from date of manufacture at 0°C to +3°C

The “Edouard-Artzner” company has been established in France since 1803 and has been producing traditional, award winning duck and goose foie gras, fats and other specialty fine foods. They are now importing their products into Australia and Waimea Trading are proud to supply “Edouard-Artzner” to the Australian public.

Duck Fat is nutritionally similar to olive oil, its low in saturated fat and contains a good combination of poly and monounsaturated fats. Monounsaturated fats are generally considered to be the healthiest overall as they maintain good HDL cholesterol levels while lowering bad LDL cholesterol levels. Duck fat is not just healthy for you but it adds fantastic flavours and aromas to your meals as well.

“Edouard-Artzner” duck fat is a very highly regarded French product that has been used by many fine food restaurants and passionate food connoisseurs.

Available in 320g Jars (minimum purchase 1 Jar)

Confit is a term taken from the French verb confire, which means to preserve. The cooking of, and preserving of, foods under fat produces meats so tender one needs only a fork to slice. The flavour and texture improve with time. The confit technique today is used as a convenient way of cooking duck legs. All that is left to prepare is the salad or perhaps a warm dish of roasted veg. The pre-cooked duck legs warm in the oven and present as a restaurant quality meal in minutes.

Tony Capps is the creator of “Le Gourmand” Free-Range Duck Confit & Jus, he has received several awards as the chef and owner of Eschalot Restaurant in Berrima, near Bowral, NSW: Winner of Best Regional Restaurant 2004, Sydney Morning Herald Good Food Guide 2007 and 2008 – One Chefs Hat, Tony Capps duck confit and jus appeared in The Gourmet Traveller magazine in 2007. Duck Confit was the signature dish at Eschalot Restaurant, and now Tony Capps is producing it for retail consumption.

Tony Capps uses Meredith ducks, which are a cross breed Aylesbury / Pekin, are free-range and reared by hand ‘til 8 weeks old. The farm sits at the gateway to the southern highlands of NSW in a small town called Thirlmere. The Highlands sit on an escarpment overlooking the south coast in a temperate climate, meaning a greater difference between day and night temperatures than coastal or maritime climates.

The farmer is John Meredith and his ducks are in the Sydney Morning Herald Good Living Food Hall of Fame. Most butchers and chefs know his reputation and the quality of his product.

The ingredients used in “Le Gourmand” duck confit are; duck Maryland, pure duck fat, Victorian rock salt, garlic, lemon thyme, star anise, black pepper and bay leaves. The ducks are placed on salt for 3 hours then washed off, patted dry and then cooked at 80°C slowly, in pure rendered duck fat.

Tony Capps has spared no expense or time creating this reputable confit and jus, and when you devour this luxurious dish you will taste the quality of Tony’s work.

Suggested Cooking Instructions

• Pre-heat oven to 200°C
• Remove duck from fat & use the duck fat and star anise to roast garlic, potatoes or parsnips. Place veg in oven approx 25mins before duck.
• Add duck to 200ml of simmering water for approximately 10secs to remove excess fat, discard of the water and fat residue.
• Place the duck in an oven proof pan/tray skin side up and add the 250ml jus with a little extra water (approx 30ml) back into the hot pan.
• Place the pan/tray with the duck in the oven for 20-25min, basting with jus after 10min.
• Remove duck from oven, serve with roast veg, steamed greens and jus.
• Reserve strained fat for re-use.

Available in Twin Leg Packs approx 500g, 200ml matching Jus.

Minimum purchase 1 pack and 1 jus