Our Ingredients
INGREDIENTS & PRODUCERS
We’re on a mission to be involved every step of the way with the dishes we create. Our Co-Founder & Executive Chef Paul Baker source ingredients from local producers, cook them and then we pack freshly cooked meals ready for you to enjoy.We only work with local suppliers who share our incredibly high standards regarding provenance and quality.
Cheese
We use a lot of cheese at Chefs on Wheels and we're incredibly fortunate to have some very cheesy neighbours! La Casa Del Formaggio is our go-to when it comes to all things Italian style cheese, and their incredible ricotta is featured in many of our dishes. We can't get enough of Woodside Cheese Wrights here at CoW and when we're in need of a goats cheese Kris Lloyd is the only person we call!
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Flour
Our ravioli is only as good as our ingredients and when creating the perfect pasta dough it's Laucke every time! Laucke Flour Mills are the last of Australia’s industry founding family owned and operated independent Millers, and the origins of this business can be traced to the arrival of Friedrich Laucke in South Australia in 1895.
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Eggs
We are proud to say we're a Free Range Egg only kitchen here at Chefs on Wheels. We can't go past Solar Eggs, third generation South Australian egg farmers. When we were perfecting our shortcrust pastry using their Free Range Eggs gave us the most incredibly rich, yellow pastry.
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Fruit & Veg
When it comes to fruit and veg there's only one man in town Paul trusts... Kasim from K&R Produce!
Kas has been growing the most incredible selection of fruits and vegetables for restaurants throughout Adelaide for many years and now you can get a taste of what's in season in his seasonal boxes.
Kas has been growing the most incredible selection of fruits and vegetables for restaurants throughout Adelaide for many years and now you can get a taste of what's in season in his seasonal boxes.
Puff Pastry
We make almost everything in house but there are something best left to the experts and one of them is puff pastry. The production of pastry at Carême combines artistry with science. Their teams’ technical expertise, experience and skillset, combined with quality all-natural ingredients, delivers ready-to-use pastry that is superior in taste, lift and texture.
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