Our products
We supply a wide range of the best quality fresh products within New Zealand, including; Milk, Cream, Butter, Rice, Oil, Flour, Bread, Cheese, Eggs, Meats and more.
The Menu Board
The Menu Board offers valuable advice and tips to set up your business for success and maintain profitability. With insights from industry experts, you'll learn how to deliver exceptional food and service.
The Shopping Cart
Explore retailer stories, industry insights and event highlights from across New Zealand's traditional and ethnic retail sectors.
Recipes
Discover a curated collection of recipes designed to elevate your menu and delight your customers. Find inspiration and practical recipes that will set your business apart and keep your offerings fresh and exciting.
About us
At Goodman Fielder Food Service, we are committed to making everyday food better for everyone. For New Zealand's hospitality businesses, that means being your food partner, Cafés, bakeries, restaurants, takeaways, dairies, caterers and hotels alike.
Which cooking oil is right for your café? Compare foodservice oils for frying, sautéing, baking, dressings and more with our practical café oil guide.
Choosing an oil for a café isn't just about what goes in the fryer. Your oil may need to work across breakfast service, cabinet food, dressings, baking and fried menu items, so versatility can be just as important as frying performance.
The right choice depends on what you're cooking and how you're using the oil. Heat stability, flavour neutrality, fry life and the texture you want to achieve are useful places to start.
Download our practical guide to help you understand the key considerations and explore the best oil options for your café.
Think first about the jobs you need the oil to do.
If you're using one oil across several parts of your menu, versatility and a neutral flavour may be important. If fried food is a significant part of your offer, heat stability, fry life and consistency become more important.
The fat profile also affects how an oil performs. Saturated fats provide strong heat stability, while monounsaturated fats are generally more heat-stable than polyunsaturated fats. Polyunsaturated oils are less stable under prolonged heat, making them better suited to lower-heat or cold applications than more heat-stable profiles.
Rather than looking for one oil that's necessarily "best", start with your menu.
For an oil that needs to do several jobs: Canola and soya oils both cover a range of hot and cold applications.
For delicate fried foods or tempura: Cottonseed oil is designed to give a light, clean tasting finish with minimal oil impact on flavour.
For prolonged high-temperature cooking: Rice bran oil provides the stronger heat stability specified in the guide.
Need to compare all the options?
Download our Foodservice Oil Guide for an overview of foodservice oils, fat profiles, frying performance and the applications each oil is suited to. The guide also covers Fry Rite shortening, Fryall Beef Tallow and Simply Fry Oil for more specialised frying requirements.
