Some Of Our Suppliers…
BRUNY ISLAND CHEESE
An artisan cheese maker in southern Tasmania started by Nick Haddow, after he spent 10 years working with specialist cheese makers in many different countries around the world. He and his partner Leonie settled on Bruny Island in Southern Tasmania in 2001 to start making cheese for themselves. Their cheeses are all made and matured using traditional techniques.
CAPE GRIM BEEF
Only 260km away as the crow flies, Cape Grim, on the NW corner of Tasmania, hosts a monitoring station that captures the world’s purest air. Exceptional quality beef is grown in this natural, pristine environment. Only the best grass fed cattle are selected and they are guaranteed hormone, antibiotic and GMO free.
Established in 1989 by Con Andronis and George Kaparos, two of Melbourne's finest fishmongers. In 2005 they amalgamated with the Jurie family who had been involved in seafood for over 50 years. Produce is sourced from wholesale markets, direct through ports and fishermen and from aquaculture farms across Australia. In 2006 Con Andronis was awarded Melbourne Food & Wine Legend status.
FLINDERS ISLAND MEAT
Started in the late nineties by farmer John Chapman and purchased in 2010 by father and son David and James Madden. Wallabies on Flinders Island enjoy being at the top of the food chain with no predators, and lush bountiful pastures to feed from which results in a unique tasting meat that is unlike any other in Australia. They are found in large numbers on the island and their gathering is restricted on a quota basis and managed with a wholly sustainable outlook.
Owned and operated by Jerome and Annabelle Hoban. Jerome is a chef and in 2008 they decided to trade in their hatted Albert Park restaurant, L’Oustal, for a farm in Cardinia, an hour SE of Melbourne. In addition to sourcing some of the best meat from around the country, on their own farm they produce Wessex saddleback pigs and game birds - pheasant, partridge and guinea fowl.
Owned and operated by Jen and Tim Smart, residents of Red Hill for almost twenty years. Their eclectic range encompasses the highest quality exotic, unusual and ‘heritage’ edible plants, including Jerusalem artichoke, rhubarb, crosnes and quail eggs.
MAIN RIDGE DAIRY
Damien Noxon grew up spending weekends with his grandparents in Main Ridge and then on his parents own property; his wife Bess grew up on a local vegetable farm. They milk 180 goats on their 130 acre farm and their ‘girls’ are all named and well cared for, having a fresh paddock twice a day (after every milking) and are always free range.
Raelene and Neville Mock's organic orchard has a dozen apple varieties, cherries, pears and citrus. It is a 4th generation family business established more than 100 years ago by Neville's great, great grandfather in East Burwood. With the urban expansion of Melbourne the farm was moved to Red Hill in 1960. Mock Orchards has been using biodynamic farming methods since 1974.
PENINSULA FRESH ORGANICS
Wayne Shield and partner, Natasha ‘Tash’ McDonald, are 5th generation market gardeners located in Baxter on the Mornington Peninsula; the family has owned this farm for 40 years. Because the Peninsula has a mild climate and fertile sands, they are able to maintain a wider range of vegetables throughout the year. They specialise in heirloom and heritage vegetables grown organically.
RED HILL CHEESE
Trevor and Jan Brandon established their small cheesery in Red Hill in 2000, producing distinctive, handcrafted regional cheeses to complement Mornington Peninsula wines.
RED HILL FRESH
Local boy, Cam Lodewijk, drives to market every morning at 4am to collect the best possible produce to our specific requirements.
SUNNY RIDGE STRAWBERRY FARM
The original property was purchased by Pietro and Rosa Gallace in 1964 as an apple and cherry orchard; son Mick started growing strawberries in the late 1960s. “I liken it to raising children - they are all different and have their own personalities. Whilst the colour, shape and size of the berries are obviously important, the key to everything I do is taste.”