Create A Food Experience

Browse our extensive catalogue of handcrafted recipes from experienced chefs. Peruse by course to invigorate your taste buds, ignite your senses and impress your guests. Carefully precise, our recipes only use the finest of ingredients, sourced worldwide.

Don't Wait for Happy Hour for These Delicious Mocktails
Don't Wait for Happy Hour for These Delicious Mocktails
September 28, 2020 by Jodi MacKinnon (QFG)

HAPPY HOUR MOCKTAILS ** ** ** Whether you are the designated driver, off the sauce or if you want to try something new –there is a mocktail with you...

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Why Acai Berries May Help the Fight Against Covid-19
Why Acai Berries May Help the Fight Against Covid-19
September 22, 2020 by Jodi MacKinnon (QFG)

Are Acai Berries the future in the fight against Covid? ** Scientists and medical researchers are scrambling to discover new medicines to stop the co...

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Pumpkin Spice makes everything nice
Pumpkin Spice makes everything nice
September 17, 2020 by Jodi MacKinnon (QFG)

** Pumpkin – Enjoy the Flavour of Fall All Year Round ** There is more than meets the eye when it comes to these orange winter squashes that decor...

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Discover Why Yuzu is the new favorite of Top Chefs?
Discover Why Yuzu is the new favorite of Top Chefs?
September 10, 2020 by Jodi MacKinnon (QFG)

There’s been a lot of buzz about Yuzu lately. The exotic flavour of this tiny Japanese citrus fruit adds a welcome and potent zing to everything fro...

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Orange bitters: Stay on top of the Cocktail Renaissance
Orange bitters: Stay on top of the Cocktail Renaissance
September 10, 2020 by Jodi MacKinnon (QFG)

If you were able sit down with Mark Twain, Rudyard Kipling or H.G. Wells during the late 19th century and order a dry martini, you would have received...

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Should You Use Yuzu Pao or Yuzu Bang?
Should You Use Yuzu Pao or Yuzu Bang?
September 10, 2020 by Yves Farges (QFG)

At Qualifirst we get asked a lot of questions about the difference between Yuzu Pao and Yuzu Bang. So we thought we might as well share the following ...

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Couscous, Sorghum and Spinach Salad
Couscous, Sorghum and Spinach Salad
September 10, 2020 by Jodi MacKinnon (QFG)
15 mins
40 mins
55 mins

This salad has great texture from the combination of couscous, sorghum and walnuts. It's packed with protein and is easy to make for a weekend lunch or to serve at dinner with grilled chicken or lamb.

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Butcher Shop Environment Series: Becoming the destination [Part 1]
Butcher Shop Environment Series: Becoming the destination [Part 1]
December 02, 2015 by Yves Farges (QFG)

One of the most fascinating and skill-required retail operations is the professional butcher shop. *Photo courtesy of www.annahorling.se [1...

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One Way Street
One Way Street
November 04, 2015 by Yves Farges (QFG)

Those in the retail food and restaurant industry follow many different paths when navigating their perceived road to success. These"streets" help defi...

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The Tale of Strawberry Jam
The Tale of Strawberry Jam
November 05, 2015 by Yves Farges (QFG)

Specialty jams used to be a welcome addition to a food retailer's offering. This is no longer the case. Specialty stores are renting incubator kitche...

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Qualifirst Olive Oils – Best in the World
Qualifirst Olive Oils – Best in the World
November 18, 2015 by Yves Farges (QFG)

It is not just once in a while, but very often, that one of Qualifirst's selections are recognized as world class. Once again Castillo de Canena has ...

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Cocktails: Mandatory Creativity for Restaurants [Part 1]
Cocktails: Mandatory Creativity for Restaurants [Part 1]
December 03, 2015 by Yves Farges (QFG)

Mad Men [1] , the American period drama that debuted in 2007, was part of the cultural movement to revive the cocktail hour as an essential part of en...

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Cocktails: Ingredients meet Knowledge to Evoke Pleasure [Part 2]
Cocktails: Ingredients meet Knowledge to Evoke Pleasure [Part 2]
December 29, 2015 by Yves Farges (QFG)

A meal cooked at home is quite different from a meal produced by a professional chef in a restaurant. This also holds true for cocktails as well. The...

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Women & Cocktails: A Powerful Principle to Understand [Part 3]
Women & Cocktails: A Powerful Principle to Understand [Part 3]
January 07, 2016 by Yves Farges (QFG)

My team asked that I write a post about women and cocktails, and I feel as if I have been handed a live grenade on a silver tray. Why you ask? The...

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Summer Spanish Paprika Dressing
Summer Spanish Paprika Dressing
August 09, 2016 by Yves Farges (QFG)

Great dressings are all about great ingredients, and the star here is the legendary (and inexpensive) smoked Spanish Paprika.

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A Step up for Food Quality
A Step up for Food Quality
February 07, 2017 by Yves Farges (QFG)

You are in the food business. Perhaps a restaurant? Chef or owner? Perhaps a retailer selling food items and ingredients? Large? Small? A buyer or...

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VERJUS: A Chef’s Technique for You & Me
VERJUS: A Chef’s Technique for You & Me
May 21, 2015 by Yves Farges (QFG)

Quality ingredients often come with a story, and VERJUS is no different. I have been on a bit of a focused "Verjus Kick" for the past year, tasting Ve...

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Olives: The Spheres of Hospitality
Olives: The Spheres of Hospitality
June 09, 2015 by Yves Farges (QFG)

Olives have been part of man's progress for millenia. Alexander conquered most of the known world with olives close at hand and the Roman Empire cer...

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Original Caesar Salad Recipe
Original Caesar Salad Recipe
April 13, 2015 by Yves Farges (QFG)

With anchovies but no Dijon or other weird additions.

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Aromatic Woods for Smoking Foods DIY Quality
Aromatic Woods for Smoking Foods DIY Quality
July 22, 2015 by Yves Farges (QFG)

Summer is all around us. Foods get cooked outside, on a wide variety grills, BBQ, and sometimes just toasted over an open fire. We all savour that wo...

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