The easy way to put delicious flame-roasted vegetables on your menu while saving precious time in your operation is with Charworks Premium Roasted Vegetables. The bold, intense flavours of our Charworks range can stand on their own as a side dish or become the perfect addition to pastas, stir-frys, salads, pizzas, omelettes, frittatas, sandwiches/wraps, burgers, gourmet salads, quesadillas, fajitas or soups.


Sweet potato wedges are enjoying a surge in popularity as a colourful, nutrient-rich side filled with flavour that combines well with a range of condiments and toppings.

Farmfresh Fine Foods makes it easy for restaurant and catering businesses to ride this trend with wedges that have been cooked and frozen to lock in the colour and flavour. All you need to do is oven bake or fry for a crispy taste sensation your customers will love.

Puree, Mash & Soup

From creating soul-warming soups to party-starting dips, chefs love the convenience, freshness and flavours of our versatile range. Our fresh vegetables are cooked and then chilled fast creating flavoursome and colourful purees, mashes and soups that are a breeze for kitchen staff to work with and that will delight the tastebuds of discerning diners.

Sweet Potato

Sweet potatoes have emerged as a hero of the food scene bursting with goodness and filled with flavour. Not only that, sweet potatoes are incredibly versatile and can be cooked in a variety of ways – roasted, mashed, steamed,  pureed and more.

Farmfresh Fine Foods is located in the heart of Australia’s premium sweet potato growing hub ensuring that we can guarantee a reliable year-round reliable supply of fresh sweet potato prepared in whatever form you require.


Farmfresh Fine Foods partners with two of Australia’s premier foodservice distributors making it easy for restaurants and caterers to access our range of products.

Food Service Recipes

Sweet Potato gnocchi with pesto

0:2 Prep          1:20 Cook         6 Servings


1 Egg Yolk
400g Plain Flour 12g Fibre
Shaved Parmesan Cheese, to serve
Sweet Potato Puree 350g

Basil Pesto

2 Cups Fresh Basil Leaves
3 Garlic Cloves, quartered
1/2 Cup Finely Grated Parmesan Cheese or Vegetarian Hard Cheese
1/3 Cup Pine Nuts, Toasted 2.5g Fibre
1/4 Cup Lemon Juice 2g Fibre
2/3 Cup Olive Oil


1163.10g Energy

15.65g Fat Total

3.25g Saturated Fat

18.5g Fibre

7.24g Protein

25.72g Carbs

277 Calories

All nutrition values are per serve

Step 1 preheat oven to 200 degrees C. Mix sweet puree with egg yolk, sift in flour and mix thoroughly. Stir to form a firm dough (if too soft, add a little more flour). Turn out onto a floured surface. Knead until smooth. Line 2 baking trays with baking paper.

Step 2 Divide dough into 8 equal portions. Roll 1 portion into a 35cm-long log. Using a lightly floured knife, cut into 2cm pieces. Repeat with remaining dough portions. Roll each piece of dough into a ball. Roll each ball over a floured fork to form grooves. Arrange gnocchi between prepared trays. Bake at 200 degrees Celsius, for 25-30 mins or until golden brown.

Step 3 Make pesto, process basil, garlic, parmesan, nuts and lemon juice until finely chopped. With the motor running, add oil in a thin steady stream until combined. Season with salt and pepper.

Step 4 Cook gnocchi in a large saucepan of boiling, salted water for 3 minutes or until they rise to the surface. Using a slotted spoon, drain and transfer gnocchi to a large bowl. Add remaining pesto. Gently toss to combine. Divide between bowls. Serve with rocket and parmesan.

Chicken & Pumpkin Risotto

0:5 Prep          0:20 Cook         5 Servings


Risotto Rice 1 cup
Cream 1 cup
Garlic 0.010kg
Pumpkin 0.150kg
Chicken 0.150kg
Spring Onion 0.020kg
Cherry Tomatoes 0.100kg
Maple Syrup 0.020kg
Onion Fine Dices 0.050kg
Parmesan Cheese ¼ cup
Olives Kalmata 0.1kg 


1610kJ Energy

24.5g Fat Total

13.3g Saturated Fat

0.2g Fibre

18.4g Protein

21.0g Carbs

385 Calories 

All nutrition values are per serve


Step 1 Cook rice with 1 1/2 cups of water for 12 minutes in a covered pot at a low temperature/absorption method.  

Step 2 Fry Onion and Garlic until soft. 

Step 3 Add diced chicken and cook for 5 minutes

Step 4   Add Pumpkin, Add Maple syrup then cream olives

Step 5 Add Cooked rice, spring onion, cherry tomatoes and stir in Parmesan Cheese


Charworks Vegetable Frittata

0:10 Prep          0:20 Cook         6 Servings


2 cups (250g) frozen Charworks Pumpkin and Capsicum 
100g Shallots sliced
6 eggs
½ cup pure cream
½ cup grated tasty cheese


910kJ Energy

17.3g Fat Total

9.9g Saturated Fat

4.0g Fibre

11.8g Protein

3.4g Carbs

210 Calories 

All nutrition values are per serve


Step 1 Preheat oven to 180°C/170°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper.

Step 2 Arrange vegetables and Shallots in prepared pan. Whisk eggs, cream, cheese together in a jug. Season with salt and pepper. Pour over vegetable mixture.

Step 3 Bake for 15 to 20 minutes or until frittata is golden and set (cover pan loosely with foil if over-browning during cooking).