annie smithers' produce
Fine jams and comestibles from the freshest farm produce created by Annie Smithers — lauded by The Age Epicure guide with a one-hat cook award in 2006 — at Kyneton in the central Victorian highlands
bitton gourmet
Amazing monkey nut chutney, a Lyonnaise-derived dressing and a fabulous tapenade described by one food critic as 'the best outside the south of France' are just three of the creations of French-born Sydney chef David Bitton
cambray sheep milk cheese
Artisan-made french-inspired classic white mould and hard cheese from Western Australia’s only sheep milk dairy at Nannup
delicaseys
Fruits and nuts in fine, fresh belgian Barry Callebaut dark and milk chocolate by Sydney-based Canadian emigre Casey Sheehan
food symphony
Eclectic fruit preserves, savoury and dessert sauces from Bullsbrook chef Patricia Tew using fruits and wines from the Swan and Chittering valleys
just bliss
Smartly-packaged milk and dark chocolate and sugared chocolate almonds from the Adelaide Hills
larsen & thompson
Single estate Indian teas, Chinese flower teas and rare teas from Burma and Vietnam imported by Melbourne merchant David Thompson
lyndall vandenberg’s stefano’s preserves
From the Italian emigré famed for his passion for the Murray River and the produce it yields from bordering farmland teamed with a young Australian preserves cook, beautiful handmade antipasto fruits and vegetables, condiments, marmalades, jams and pasta made at Mildura in north-western Victoria
miss nancy's dried berries
Premium north american dried blueberries, cherries, cranberries, strawberries imported by Sydney merchant Nancy Kiel
mother meg’s
Handmade savoury and sweet biscuits — including scrumptious rumballs and almond butter balls and a guten-free range — from Queensland’s Darling Downs
mount barker wine vinegar
Botrytis chardonnay, chardonnay and shiraz vinegars from Merilyn Basell and Arthur Patterson's select vineyard near Saint Werburgh's in Western Australia's famed Mount Barker wine district
nekta
Inspired, hand-made single and mixed fruit cordials, hot chocolate mixes and chocolate dessert sauces from Melbourne's Seryn Watson
pariya
A range of superb dried and sugared fruits, nuts, raahat persian delight and pashmak persian fairy floss, created for and imported by Sydney's Ashrafini family, that celebrates Iran's agricultural and horticultural legacy
peter watson
The essence of Melbourne chic — condiments, marinades and spice blends, including stunning Indian-inspired masalas — from Fitzroy maker Peter Watson
rochelle adonis
The finest fresh nougat handmade by pastry chef Rochelle Adonis in Perth — from belgian white and french valrhona dark chocolate, iranian pistachios, barberries, premium dried cherries and cranberries, cultured butter, free-range fresh egg whites and sugar
ruffy produce
Choice, simple, elegant preserves and conserves from Helen and Doug McDougall's Ruffy village store in the foothills of the Victorian alps
sophisticake
Superb panforte, cripsbread, festive cakes and puddings from the hands of Pamela Lannin and Margaret Teasdale in the heart of the Western Australian wheatbelt
tabletop grapes
Ripe, plump, naturally-dried grapes, chillies, tomatoes and Australia's finest muscatels and vincotto syrup from Mildura farmers Elina and Gino Garreffa
tall poppy
Eye-catching labels from Virginia Enzerink’s Tally Poppy range beckon you to venture beneath the lid — with wild lime macadamia butter, caramelised capsicum and honey mustard dressing among them
tetsuya's
Renowned Sydney chef Tetsuya Wakuda's superb French/Japanese vinaigrettes, dressings, black truffle salsa for butter and signature smoked ocean trout
whisk & pin
Kerry Caloyannidis draws on her experience as a chef patissiere in France and the United States to make Australia's finest muesli, dried apple, mango and fruit salad, cookies and organic pancake mixes at Leura in the Blue Mountains of New South Wales
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