FAQs

The particular oil used in a dish can be as crucial to its flavour as the spices the dish contains. An otherwise bland meal can be made exceptional with the appropriate oils. Flavour and stability are the key factors to consider in matching oils with dishes.

Vegetable Oils

Canola
High in mono-unsaturated fats with a good dose of Omega 3, canola oil is nutritionally an all-rounder. Neutral tasting with a high smoke point, its heart protective qualities make it a good choice for medium to high-heat cooking, such as sautéing, stir-frying and baking.

Cottonseed
Cottonseed oil contains polyunsaturated fats and has a light and neutral taste. It has an exceptional fry life which makes it perfect for heavy duty frying – and the choice for many cooks across the hospitality industry.

Sunflower
High in polyunsaturated fats and vitamin E, sunflower oil is also very versatile. With a mild flavour, this oil is best for salad dressings and for dishes that require shallow frying.

High-Oleic Sunflower
This style of sunflower oil can tolerate high cooking temperatures, making it an excellent multi-purpose oil. It can be used for deep-frying, stir-frying, baking as well as for cold applications such as salad dressings and marinades.

Olive
An essential ingredient in Mediterranean cuisine, virgin and extra-virgin olive oil have a pronounced flavour and greenish colour, although this varies from brand to brand and the style of olive oil.

High in mono-unsaturated fat, this is a favourite ingredient in many salad dressings and Mediterranean dishes.

Pura Tuscan blend is a  premium blend of canola and virgin olive oil ideal for shallow frying, mayonnaise preparation and salad dressings. A value for money alternative to olive oil without sacrificing flavour.

Vegetable Blends

Mixtures of several oils which vary depending on availability and market price. Depending on the mix, blended oils can often deliver multiple attributes including longer fry-life and health benefits; ideal for a variety of cooking needs.

Animal Fats

Tallow
Tallow has a very long fry life and high smoke. It is excellent for heavy duty deep frying as it ensures your food always comes out crisp and golden. And it’s great value for money!

Our Food Service brands are only sold through distributors. Should you need to find a Distributor please go to find you Distributor and filter by your state and area. If you have any other questions regarding stockists of any our products, please contact our Customer Service team on freecall 1800 986 499 or via our Contact Us page.

Heating oil to very high temperatures for long periods (such as commercial deep frying) can cause the oil to start breaking down. The result is smoking, foaming and the development of undesirable flavours.

Possible solutions can be to reduce temperatures, replenish oil frequently, thaw and drain food properly, and, of course, select good quality oil.

For more information or to download our Simple Solutions to 7 of the most common oil problems flyer, please click here.

Oil can sometimes smoke or smell unpleasant when it has reached the end of its frying life. Other causes may be that frying occurs at too high a temperature, the moisture content of food is too high, or unrefined oils are being used to fry.

Possible solutions are to ensure you drain and thaw food properly, fry at a recommended temperature, filter your oil daily, or change to a quality Peerless oil with a high smoke point.

For more information or to download our 5 golden tips for a better fry flyer, please click here.

It is important to use a variety of different oils to ensure a healthy balance of the different types of fats in the diet. For enjoyment, select the oil with a flavour that best complements or enhances your dish.

For shallow frying or baking, select healthier unsaturated oils such as olive, canola, sunflower, or blended vegetable oils according to taste. If you are deep frying, choose cottonseed, high –oleic or peanut oils as their higher smoke point contributes to their stability.

For cold applications such as salad dressings, use a variety of polyunsaturated oils such as sunflower and soybean oils, and monounsaturated oils including canola, olive and peanut oils.

Hi-oleic canola and hi-oleic sunflower are excellent multi-purpose oils ideal for both frying and culinary purposes.

For example, olive oil is perfect for Mediterranean style cooking, peanut oil is great for Asian stir fries, and canola oil and hi-oleic canola/sunflower are good all-round mildly flavoured oils that can be used for most cuisines.

Click here to read about the simple solutions to the 7 most common oil problems.

Click here to read about 5 golden tips for a better fry.

Australian Country of origin labeling is now mandatory on most food that is purchased at supermarkets, local stores, markets, online or from a vending machine from 1^st July 2018. Food bought from restaurants, cafes, take-away shops, schools and caterers does not have to be labelled. For further information please click here https://www.accc.gov.au/consumers/groceries/country-of-origin