Potatoes have differing dry content matter and specific gravity, which means that each variety has an ideal cooking method and consumer use. There are two main types of potato: floury which are better for baking, mashing, frying, roasting and making perfect golden chips; and waxy which are higher in moisture and low in starch. They retain their shape throughout boiling and are excellent for salads, soups and casseroles.
DESIREE
Pinkish red skinned, waxy, firm, holds its shape during cooking.
• mashing • roasting • curries • boiling • salads • chips
KIPFLER
Finger shaped with brownish skin, creamy yellow flesh, firm texture and nutty buttery taste.
• boiling • roasting • curries • steaming • salads • slow cooking
NICOLA
Light brown skin with brown spots, creamy, waxy flesh and a buttery, nutty flavour.
• boiling • mashing • salads • gnocchi • roasting
BRUSHED SEBAGO
A robust, all purpose tasty potato.
• baking • purées • chips • mashing • soups • frying
DUTCH CREAM
Creamy, yellow flesh with a rich buttery flavour.
• purées • soups • mashing • boiling
KING EDWARD
A great tasting all rounder with a light, fluffy texture.
• roasting • baking • gnocchi • sauté • steaming
KESTREL
A very versatile potato with a delicious slightly-sweet flavour.
• roasting • chips • mashing • boiling
PURPLE DELIGHT
Dark purple skin, yellow flesh with a mild flavour.
• purées • mashing • soups • boiling
SWEET POTATO (HAWAIIAN)
Richly nutritious with white skin & deep purple flesh.
• chips • sauté • BBQ • baking • frying
WASHED (MARANCA)
A low carb potato with firm yellow skin & flesh with a mild sweet taste.
• roasting • salads • mashing
WASHED (ALMERA)
Creamy white skin, even texture and a delicious fluffy flesh .
• mashing • baking
KUMERA
A pleasant sweet taste, rose/gold skin with a deep orange flesh.
• chips • sauté • BBQ • frying • baking
