Happy International Chef’s Day

International Chefs Day is upon us, and at Sydney Freezers, we’re excited to join the global celebration of the culinary maestros who make our gastronomic dreams come true. As a premier food distribution company serving restaurants, cafes, hotels, government institutions, and private businesses across Sydney, Wollongong, Canberra, and Newcastle, we’re here to extend our gratitude and best wishes to the unsung heroes behind the scenes.

Sydney Freezers: Your Culinary Ally:

Chefs are the unsung heroes of the dining industry, weaving magic in the kitchen and bringing exquisite dishes to life. Their passion, creativity, and dedication to their craft are awe-inspiring. Each plate they craft is a symphony of flavors, an artwork on a canvas of fine plate, and a journey for the palate.

At Sydney Freezers, we are honored to be part of your culinary journey, providing the freshest and highest-quality food supplies to fuel your creative endeavors. From farm-fresh produce to premium meats, our mission is to ensure that you have the finest ingredients at your disposal. We understand the pivotal role ingredients play in the culinary process, and we’re committed to being your reliable ally in the kitchen.

Celebrating International Chefs Day:

On this International Chefs Day, we want to express our deep appreciation for your tireless efforts and unwavering commitment to the culinary arts. Your culinary adventures inspire us every day, and we’re proud to play a part in making your culinary dreams come true. Your creativity knows no bounds, and we’re here to support your innovative spirit.

We salute you – Chefs

As we celebrate International Chefs Day, we extend our warmest wishes to all the talented chefs who transform ordinary ingredients into extraordinary culinary experiences. Thank you for your dedication, your passion, and your culinary artistry. Sydney Freezers is here to be your partner on this flavorful journey, ensuring that you have the best ingredients to create the extraordinary. Happy International Chefs Day!

For all your food supply needs in Sydney, Wollongong, Canberra, and Newcastle, remember that Sydney Freezers is your trusted culinary ally.



Pad Thai Noodles


  • 200 g rice stick rice noodles
  • 1/4 cup sweet chili sauce
  • 1/4 cup lime juice
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp dry sherry
  • 2 tbsp peanut oil
  • 500 g chicken breast fillet thinly sliced
  • 3 spring onions
  • 1 tsp garlic minced
  • 2 eggs lightly beaten
  • 1 cup bean shoots
  • 1/4 cup unsalted roasted peanuts chopped
  • 1 red chilli optional small
  • 1 lime cut into wedges *to serve


  1. Place noodles into a large bowl, cover with boiling water, and stand until soft, according to packet instructions.
  1. Drain thoroughly. Meanwhile combine sweet chili sauce, fish sauce, brown sugar, dry sherry, and lime juice in a jug.
  2. Heat a large non-stick frying pan.
  3. Add a little oil and cook the chicken strips in batches until lightly browned, adding more oil as needed.
  4. Remove from pan and set aside.
  5. Heat the remainder of the oil and stir-fry spring onions and garlic for 1 minute.
  6. Add drained noodles and stir until well combined.
  7. Add sauce mixture and egg, toss until well combined.
  8. Return chicken to the pan with bean shoots and cook until heated through.
  9. Spoon into serving bowls, and top with chopped peanuts, coriander leaves, and slices of chili.
  10. Serve with lime wedges, extra coriander, and peanuts.


Grilled Jamaican Jerk Chicken


For the Jamaican Jerk Chicken:

  • 4 boneless, skinless chicken breasts or chicken thighs
  • 1/4 cup Jamaican jerk seasoning (store-bought or homemade)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon brown sugar
  • Salt and pepper to taste

For the Black Beans:

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro leaves for garnish (optional)


  1. Marinate the Chicken:
  • In a bowl, mix the Jamaican jerk seasoning, olive oil, lime juice, minced garlic, brown sugar, salt, and pepper to create a marinade.
  • Coat the chicken breasts or thighs with the marinade, ensuring they are well covered.
  • Cover and refrigerate for at least 1 hour, or ideally, overnight for maximum flavor.
  1. Preheat the Grill:
  • Preheat your grill to medium-high heat and oil the grates to prevent sticking.
  1. Grill the Chicken:
  • Remove the chicken from the marinade, allowing any excess to drip off.
  • Grill the chicken over medium-high heat for about 6-8 minutes per side or until it reaches an internal temperature of 165°F (74°C) and has nice grill marks.
  • While grilling, you can baste the chicken with any remaining marinade for extra flavor.
  1. Prepare the Black Beans:
  • While the chicken is grilling, heat olive oil in a skillet over medium heat.
  • Add the chopped onion and cook until it becomes translucent about 3-4 minutes.
  • Stir in the minced garlic, ground cumin, paprika, cayenne pepper, salt, and black pepper.
  • Cook for an additional 2 minutes until the spices become fragrant.
  • Add the drained and rinsed black beans to the skillet.
  • Stir and cook for 5-7 minutes, allowing the beans to heat through and absorb the flavors.
  1. Serve:
  • Once the chicken is cooked through and has a nice char, remove it from the grill.
  • Let the chicken rest for a few minutes before slicing it into strips or serving whole.
  • Serve the grilled Jamaican jerk chicken alongside the seasoned black beans.
  • Garnish with fresh cilantro leaves for a burst of freshness (optional).

Enjoy this flavorful and spicy Jamaican jerk chicken with a side of seasoned black beans. It’s a perfect combination of smoky, spicy, and savory flavors that will satisfy your taste buds.


Italian Pasta in Spinach sauce with Shrimp


  • 8 ounces of your favorite pasta (such as linguine or fettuccine)
  • 1 pound of shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup onion, finely chopped
  • 1 cup heavy cream
  • 2 cups fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish (optional)


  1. Prepare the Pasta:
  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to package instructions until it’s al dente.
  • Drain the pasta and set it aside.
  1. Cook the Shrimp:
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season the shrimp with salt and pepper.
  • Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque.
  • Remove the cooked shrimp from the skillet and set them aside.
  1. Make the Spinach Sauce:
  • In the same skillet, add the remaining 1 tablespoon of olive oil.
  • Add minced garlic and chopped onions to the skillet.
  • Sauté for 2-3 minutes, or until the onions are translucent and the garlic is fragrant.
  • Stir in the red pepper flakes for a subtle kick of heat.
  1. Add Cream and Spinach:
  • Pour in the heavy cream and bring it to a gentle simmer.
  • Stir in the chopped spinach and let it wilt into the cream.
  • Continue simmering for 2-3 minutes until the sauce thickens slightly.
  1. Combine Pasta and Shrimp:
  • Return the cooked pasta to the skillet with the spinach cream sauce.
  • Toss the pasta to coat it evenly with the sauce.
  • Add the cooked shrimp back into the skillet and gently combine them with the pasta and sauce.
  1. Finish and Serve:
  • Sprinkle grated Parmesan cheese over the pasta and shrimp.
  • Season with salt and black pepper to taste.
  • Stir everything together until the cheese is melted and the sauce is creamy.
  • If the sauce is too thick, you can add a splash of pasta cooking water to achieve your desired consistency.
  • Garnish with fresh basil leaves, if desired, for a burst of freshness.
  1. Serve Warm:
  • Divide the Italian pasta in spinach sauce with shrimp among serving plates.
  • Enjoy your delicious homemade Italian meal, and pair it with your favorite crusty bread or a simple salad if desired.

This Italian pasta dish with spinach sauce and shrimp is sure to delight your taste buds and impress your guests. Buon appetito!

Will the crisis of rice impact your pockets and plates?

In a significant move on July 20th, India took action to stabilize domestic rice prices by imposing a ban on the export of non-basmati white rice. However, this decision had far-reaching consequences, sending shockwaves throughout global rice markets and impacting consumers and economies worldwide.

The global rice market is characterized by its diversity, with thousands of rice varieties, but four primary groups dominate international trade. Long-grain Indica rice represents the lion’s share of global trade, while fragrant basmati, short-grained Japonica (used in sushi and risottos), and glutinous rice (used in sweets) make up the rest.

India, as the world’s leading rice exporter, typically accounts for roughly 40% of global rice trade, with other major players including Thailand, Vietnam, Pakistan, and the US. Importantly, key rice-importing nations such as China, the Philippines, and Nigeria rely on these exports, while countries like Indonesia and Bangladesh increase imports during domestic shortages. Notably, rice consumption is on the rise in Africa, and in some regions like Cuba and Panama, rice serves as a primary source of energy.

In 2022, India exported a substantial 22 million tonnes of rice to 140 countries, including six million tonnes of the more affordable Indica white rice, which constitutes approximately 70% of global rice trade.

India’s recent export restrictions, coupled with the prior year’s ban on broken rice exports and the imposition of a 20% duty on non-basmati rice exports, have raised concerns about surging global rice prices. The IMF’s chief economist, Pierre-Olivier Gourinchas, even predicts that the ban could drive global grain prices up by as much as 15% this year.

India’s export restrictions come at a precarious juncture. Global rice prices have been on a steady upward trajectory since early 2022, with a notable 14% increase since June of the same year. Additionally, the arrival of new rice crops in the markets is still roughly three months away. Unfavorable weather conditions in South Asia, marked by uneven monsoon rains in India and devastating floods in Pakistan, have disrupted supplies. Rising fertilizer prices have also compounded the cost of rice production.

The depreciation of currencies has further inflated import costs for numerous nations, while persistent high inflation has elevated borrowing costs for those involved in the rice trade. Nevertheless, experts contend that India’s export ban poses the greatest risk, as it is expected to significantly elevate global white rice prices and detrimentally impact the food security of many African nations. Scholars from the Indian Council for Research on International Economic Relations (ICRIER) underscore the importance of India avoiding abrupt export bans, not only to maintain its position as a responsible leader within the G-20’s Global South but also to preserve its reputation as a reliable rice supplier on the world stage.

The problem with the availability of Rice is a big question mark upon the global market and immediate steps have to be taken to get the staple food of the world back on track.

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