Pomegranate & Orange (330ml) - C24 - San Pellegrino
- -10%
- -10%
Virgin Sesame Oil (500ml) - La Tourangelle
Cooking Temperature: MediumCooking Uses: Sautéing, marinades, dressingsFlavor: Bold, toasted, nutty flavor
Op 5 Ribs Pr Bone In Grass Fed Aus (~6.5Kg) - Cag
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Saddle/ Shortloin Frozen Bone In Lamb New Zealand (~1.8kg) - Coastal Lamb
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Foreshank Frozen Bone In Lamb New Zealand 330-400g (~1.1kg) - Coastal Lamb
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Mortadella Levonella (~2.5kg) - Levoni
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Oita Striploin A4 Wagyu Frz Japan (~2kg) - Nippon Premium
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Cube Roll Black Angus Mb2 120Days Gf Aus (~5kg) - Stanbroke
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Izu Scorpion Fish Fillet Frz (80-160g) (~300g) - Nippon Premium
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Red Sea Bream Fillet Frz (200-500g) (~700g) - Nippon Premium
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Splendid Alfonsino Fillet Frz (160-260g) (~400g) - Nippon Premium
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Tart Blueberry Frz (850G) - Boncolac
Defrost 6 hours in the fridge (0-4oC), or put in the oven for 10 minutes at 180oC
Royaltine Crumble Biscuits (2kg) - Flavors And Chefs
Royaltine is made from crushed French crepes. Crispy texture in bases or inserts of dessert.
Trisodium Citrate (1kg) - Louis Francois
A legacy and a 100% French Know How