Collection: Plant Based Meat Alternatives

This is the biggest section of the catalogue, and for good reason — plant-based meat is where most kitchens start when they're building a vegan menu, and it's where customers judge whether a venue has actually got its act together. Beef, chicken, pork, duck, lamb and seafood alternatives all sit under this one roof, alongside the tofu, TVP and jackfruit that back them up.

What separates a good plant-based meat supplier from a mediocre one usually comes down to two things: does the texture hold up under real cooking conditions, and can the kitchen get it in the pack size it actually needs. Both matter more than the marketing on the box.

• Frozen formats that cook straight from the freezer — no thaw time built into your prep schedule
• Retail units for smaller venues, bulk cartons for kitchens running through volume every service
• Genuine variety across cuisines — not just burger patties, but calamari, dim sim, satay, roast pieces and more
• Consistent supply so a menu item doesn't disappear because one SKU ran out

Wholesale pricing is available across the full range for restaurants, cafés, caterers and grocers in Sydney, Melbourne, Brisbane and the ACT.