THREE Birds' Andrea Mason, Suzie Foster Erica Ormsby have combined their cooking and design skills with an ambition to highlight seasonality in food by creating a range of condiments, preserves and food-to-go under a smart new label.
Andrea and Erica grew up in Perth and Suzie in Adelaide. Andrea worked with food in Melbourne for ten years and returned to Perth five years ago. Suzie came to Perth about eight years ago after working in catering in Adelaide. Erica is a graphic designer. All three have a passion for great food.
'We are concerned about ethical practices in the local, national and international food industry, particularly where these affect the very organic nature of food, animal welfare and the environment,' Erica says. 'We are striving to make foods that are beautiful to eat and which answer these concerns. We are sourcing local, seasonal produce, free- range beef, chicken and pork, and organic ingredients where possible, and working to present these in biodegradable or recyclable containers. By doing this we hope to be making a mark with eaters, reminding them how great local food can be.'
By its very nature, Three Birds' range will change between seasons.
condiments 380ml jar
beetroot and orange chutney
green pickled chillies
pickled quinces
roma tomato relish
jams 380ml jar
quince jam
blood plum and palm sugar jam
food-to-go 380ml single serve / 500ml double serve pouch
soup
belgian chicken
chicken, chickpea and coriander
porcini mushroom
sweet green pea
red lentil and smoked free-range ham
meals with meat
beef bourguignon with red wine
provincial pork with lentils
meals without meat
pumpkin and sweet potato tagine
tuscan bread, bean and silverbeet
meal side-serves
blue royal creamed potatoes