AnatolianFoods is a wholesale distribution company that was established with the purpose of providing niche continental foods, all which is Halal, to a wide market involving constituents from a vast background of cultures and nationalities.
Situated at the heart of Asia Minor, Anatolia (modern day Turkey) was the cradle of civilizations, including the Hittites, Greeks, Romans, Byzantines and Ottomans, for many centuries.
It connected the east and west not only geographically but culturally as well. It was the melting pot of rich cultures of Turks, Kurds, Arabs, Assyrians, Greeks, Armenians, Jews, Georgians and many more.
At AnatolianFoods we are proud to be a part of the Turkish culinary tradition. We focus on importing traditional food products and ingredients that have contributed in making Turkish cuisine one of the best in the world.
Our product varieties ranged from gourmet ready to eat packaged foods, niche items, chocolates, beverages, biscuits, pasta, olive oil, vegetable oil, sunflower oil, cleaning products, jams, spreads, pasta, sweets, desserts, homewares, pasta sauces, nuts, dry goods, bakery, deli, rice, lentils and many more.
We have also started Gourmet Yayla Cheese varieties and Traditional Yoghurt 1kg, 2kg and 5kg varieties available at all our supermarkets and retailers around Victoria.
We provide exotic spice markets and historic covered bazaars offer treasures from four corners of the globe.
Turkey’s varied cuisine reflects the country’s history as the epicentre of trade between Europe and Asia.
Being the refined product of centuries of experience, the modern Turkish Cuisine has a very pure quality.
The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.
Turkish cuisine is seen as one of the three richest and oldest cooking traditions of the world together with French and Chinese cooking.
While it has come to be associated with kebap, baklava, lokum and ayran there is a rich and variegated tradition of soups, olive oil dishes, rice pilafs, stuffed vegetables, pastries, puddings and syrupy desserts.
It offers unique tastes in spicy appetizers, pickles, fruit preserves, sherbet and of course, coffee.
The diversity of Turkish cuisine reflects the cultures of the populations living in regions highly dissimilar in geography and climate.
This has led to an abundance of ingredients and cooking styles.
The Southeast and the East are known for the dishes based on cracked wheat and meat with hot spices, the Aegean, for olive oil dishes enhanced with local herbs, the Black Sea region, for varieties of anchovy and collard, and Istanbul is a world unto itself with, among others, eggplant dishes which come in no less than 41 sorts.
The modern Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.
Turkish cuisine has in turn influenced neighbouring cuisines, including that of western European.
The Ottomans fused various culinary traditions of their own with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia.
All these unique characteristics and history have bestowed upon the Turkish Cuisine a rich and varied number of dishes, which can be prepared and combined with other dishes in meals of almost infinite variety.
Today Anatolia is a region coined as the "bread basket of the world". Turkey, even now, is one of only a few countries in the world which produces enough food to feed everyone and then some to export.