Cream Chargers Melbourne

For all your catering needs, there are Melbourne’s cafés, restaurants, coffee shops and bars, as well as domestic kitchens with quality cream chargers. An understanding of the catering and hospitality industry in such a large and food-oriented city means that time limits and pressures are unavoidable. On top of this, the NOS cream chargers are the industry standard 8gm size, fitting the majority of dispensers used by restaurants and cafés. The nitrous oxide stored inside the canisters is of the highest quality and will produce the finest results when used with the dispensers to create light and fluffy whipped cream. Some dispensers require two N2O chargers simultaneously, so buying in multipacks will offer the best value for money. Once the canisters are empty they cannot be refilled but they are made from stainless steel and theefre 100% recyclable.

About Melbourne

Melbourne is thriving hubbub for wining and dining, from historic espresso bars to swanky burger joints, there’s something for everyone’s taste buds. There is a long history of local specialities and delicacies that have, since their invention, travelled the world but still remain hugely popular in their homeland, such as Chiko rolls, dim sum, fairy bread, damper (Australian soda bread), and pavlova. Aside from individual dishes, the area is also well known for its production of wines and a thriving coffee shop culture. In Melbourne there is a large number of Greek cafés, which were supposedly the first to introduce locally roasted coffee, and an abundance of fine Italian coffee houses, both of which were a result of early Greek and Italian immigration since the start of the 20th century. Espressos and flat whites are the two most popular styles of coffee in Melbourne and there are several establishments all claiming to serve the best in the city. Having sampled the local cuisine, Melbourne’s nightlife is another way to get a taste for the live culture as you dance the night away at any one of the loft bars, nostalgic speakeasies, jazz clubs or electric discos.

Serving Suggestion – Pavlova

The Pavolva is a meringue-based dessert that was named in honour of the Russian ballet dancer, Anna Pavolva, after her tour in Australia in the 1920’s. There are countless variations with different fruits and garnishes, but always at the core is the feather-light whipped cream!


4 egg whites

225g golden caster sugar

1 tsp cornflour

1tsp white wine vinegar

½ vanilla pod

300ml whipped cream

1 lemon, zested

450g fresh berries or other fruit

1 tbsp icing sugar 


1.       Preheat the oven to 180C / Gas 4

2.       Cover a baking tray with baking parchment. Whisk the egg whites until they form stiff, shiny peaks. Gradually add the sugar and continue to whisk until it forms stiff, glossy peaks that stand up

3.       Whisk in the cornflour and vinegar

4.       Spoon the mixture onto the baking parchment and spread evenly

5.       Turn the temperature down to 120C / Gas ½ and cook for 1 ½ hours

6.       Turn the oven off and leave inside to cool overnight

7.       Peel off the meringue and place on a serving dish

8.       Scrape the vanilla seeds into a bowl and mix with the cream and lemon zest. Spoon onto the pavlova

9.       Mix the berries and fruit and spoon on top of the cream. Dust with a little icing sugar

10.   Serve and enjoy!