Chapman River Olive Oil

The family run farm has been growing olives since 1998, producing multi award winning Extra Virgin Olive Oil since 2005. The river flats under the trees comprise rich red loam. The olive trees have responded well to this soil type and all varieties (mainly Queen of Spain, Kalamata, WA Mission, Frantoio, Picual, Picholine & Coratina) are laden with fruit in season.

The olive oil produced can be either robust or fruity, depending on varietal blends.

2011... Best of Show (Perth Royal)
2012... Best of Show (Perth Royal). Champion EVOO (Sydney)
2014... Best of Show (Perth Royal). Gold and Best of Class on each of 2 entries in the 2014 Los Angeles EVOO Competition

Grain Organic Bakery

Brian Horgan's enthusiasm for beautiful bread that not only looked good, but was also good for you, was the beginning of his journey into baking. Initially just baking at home, the opportunity to use a commercial bakery came his way and he grabbed this and began his adventure with Grain Organic Bakery.

The bakery's main focus has developed into supplying most of Sydney's top quality restaurants on the lower North Shore, CBD and Eastern Suburbs. Also supplying to quality produce stores such as the Norton Street Grocer, Fratelli Fresh and David Jones.

All our breads are sourced from Grain Organic Bakery.

Wrights the Butchers

Master butcher Clayton Wright provides the finest quality Australian and International meat brands. Wrights the Butchers are fierce advocates of time-honoured, natural and ethical meat production and the brands they sell represent their commitment to offering only the highest echelon, naturally farm raised meat.

All our meats are sourced from Wrights the Butchers. 

 

Galloni Prosciutto

Two criteria direct Fratelli Galloni’s production of their impeccable prosciutto – maintaining top level quality and upholding Italian authenticity. This is formalised by their membership within the voluntary Parma Prosciutto Consortium.

Salting is still carried out by hand in accordance with traditional methods, the smearing process is repeated twice or three times as necessary for optimal results and ageing takes place in cellars where ventilation is almost completely natural.

Galloni pigs are selected to meet stringent standards of weight and maturity from national breeds. Only pigs that are fed naturally and meet rigorous health requirements are chosen. Characteristic features of sweetness, fragrance and flavour identify the prosciutto produced as top tier and authentic.

This prosciutto is also distinguished by its large size and long ageing (15 months at least versus the 12 months required minimum).

Galloni prosciutto is seen in the most esteemed restaurants and charcuterie retailers, including Harry’s Bar in Venice; Villa D’Este in Cernobbio; Harrod’s in London; Balducci’s, Citarella, Dean & Deluca and Cipriani in New York.