This year, Eustralis Food continued to do what we do best, connecting chefs, brands, and ideas through food. From new product launches to chef-led events and creative partnerships, 2025 marked a decisive step forward in our mission: bring the world to your table.
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Creativity in every bite
We began the year with a burst of colours through the launch of the MAG’M’s heart-shaped raspberry macaron. Crafted with real raspberries and natural beetroot colouring, these elegant treats quickly became favourites.
That spirit carried through our work with Bridor, where we explored how a classic croissant could be reimagined with Australian flavours. The Tim Tam croissant and the Lamington croissant showed how familiar tastes can take on new life through technique and creativity.
For Mother’s Day, Le Yeahllow and Pavoni created a dessert around the Pavoni PX43111 love heart mould. Its clean lines and elegant shape provided the perfect canvas for layers of lychee, rose, and raspberry, blending flavours and textures in a dessert that celebrated creativity and precision in modern patisserie.
Alongside these creations, personalised Kaviari caviar tins stood out as a meaningful initiative. Developed with chefs and venues, they offered a new way to present caviar, supporting gifting, events, and service moments while strengthening brand presence through thoughtful customisation.
Events that connected the industry
Le Rendez-vous marked a highlight of the year. Held in Brisbane, Sydney, Melbourne, and Perth, it brought together chefs, suppliers, and partners for afternoons of degustation, demonstrations, and product discovery. Guests explored a variety of flavours and techniques, with Kaviari’s luxurious caviar tasting, Veliche Gourmet’s refined ganache work and Bridor’s exceptional pastry display. Les Vergers Boiron immersed guests with a cocktails station featuring their purees, a sensory VR experience, and a blind tasting of fruit ganaches, offering a full-sensory exploration of their products. Chef Kevin Zwygart, Savencia chef consultant, hosted two live stations, demonstrating recipes with Excellence Whipping Cream 35% in front of guests while sharing his expertise on the cream’s versatility.
Together with Weiss Chocolate, we ran an interactive quiz that gave four chefs from across the country the chance to enter a national lottery. The winner then travelled to South Vietnam, visiting Weiss’ cocoa plantation and seeing firsthand how their Li Chu Dark chocolate is made sustainably.
After hosting two hands-on masterclasses at L’Atelier in Sydney, Chef Karim Bourgi travelled to Melbourne and Brisbane for afternoon tea, where he shared techniques with both professionals and students in collaboration with Les Vergers Boiron. World Pastry Champion Chef Loi Ming also toured Melbourne and Brisbane, sharing molecular techniques and Christmas-themed recipes using PCB Creation’s Ingredium range.
Welcoming Elle & Vire Professionnel
One of the year’s key milestones was the Australian launch of Elle & Vire Professionnel Excellence Whipping Cream 35%, part of the Savencia Group, during Le Rendez-vous. As Eustralis Food’s first fresh product and as the exclusive Australian distributor, this launch pushed us to rethink and adapt our approach to stocking and delivering cream across the country.
Our four Elle & Vire Professionnel consultants, Quentin Zerr, Jérôme Magisson, Alessandro Bartesaghi, and Bertrand Hofman, later showcased the cream’s versatility and technique during The Cream Sessions in Sydney, Melbourne, Perth, and Brisbane. In these chef-to-chef demonstrations, attendees explored whipping techniques, yields, and assembly, while tasting desserts that highlighted the cream’s performance.
We also hosted An Afternoon Tea with Weiss Chocolate & Elle & Vire Professionnel at Adelaide Oval, featuring Chef Federica Fiocchetti. Guests connected over the creations, shared techniques, and enjoyed the chance to learn directly from a leading pastry chef.
Excellence Elevated: Caviar Partnerships & Bespoke Creations
Our work with Sturia continued to grow through ambassador partnerships that reflect the many ways caviar is experienced in Australia. Valérie Henbest, Sturia’s first retail partner in Australia, shares her expertise via tastings and masterclasses. Chef Fabian Lehmann brings Sturia into fine dining, where balance and produce guide each dish. Chef Oliver Buenviaje offers a luxurious catering perspective, where presentation and guest experience take centre stage.
Championing Global Gastronomy
At the Bocuse d’Or 2025 Grand Final, Australia delivered a committed and determined performance. As the exclusive distributor of Rougié in Australia, Eustralis Food proudly supported the team through product supply and local charity initiatives, reinforcing our commitment to chefs on the global stage.
Our General Managers team travelled to Sirha Lyon, reconnecting with long-standing partners, exploring new innovations, and deepening relationships with the producers at the heart of European gastronomy.
Looking Ahead
This year has been full of shared experiences, meaningful collaborations, and moments that inspired creativity. We look forward to continuing the journey, working with chefs, creating new flavours, and celebrating the passion that drives our industry.