avruga
Atlantic herring black pearls from Spain's Pescaviar — a sustainable alternative to critically-endangered sturgeon and beluga caviar
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 ewes' 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
frankland estate
A superior extra virgin olive oil from Frankland River region vignerons Judi Cullam and Barrie Smith's Frankland Estate
larsen & thompson
Single estate India 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
Hand-made savoury and sweet biscuits — including scrumptious rumballs and almond butter balls and a gluten-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
peter watson
The essence of Melbourne chic — condiments, marinades and spice blends, including stunning Indian-inspired masalas — from Fitzroy maker Peter Watson
riso della scala
Superfino carnaroli rice and indicazione geografica protetta vialone nano from the Cremonesi family's farms in the northern Italian province of Verona
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
sophisticake
Superb panforte, cripsbread, festive cakes, puddings and meringues from the hands of Pamela Lannin 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
tetsuya's
Renowned Sydney chef Tetsuya Wakuda's superb French / Japanese vinaigrettes, dressings, black truffle salsa for butter and signature smoked ocean trout
three birds
Fresh, seasonal produce transformed as a range of delicious condiments, preserves and food-to-go by three Perth cooks
turban chopsticks
A passionate fusion of Indian and Chinese-Malay food heritage from Perth's Mei Sann Yong and Suresh Chandra
vifranc
The world's finest organic maple syrup from the Quebecois Pelletier family's maple groves in eastern Canada
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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