With this iced latte, we’ve done the brewing and mixing for you. Using our flagship Orthodox blend coffee as the base, we’ve combined this with the rich flavour of Riverina full cream milk. Just crack open the lid and pour yourself a glass. Then pour another one. Melbourne only.
Riverina Fresh Gold has been specially crafted to deliver a rich, creamy mouthfeel complementing strong coffee blends—yet allows light, subtle flavours to shine. Perfect for that Orthodox 'cino or Wide Awake 'spro!
Fresh free range eggs laid by 100% free range hens; with access to fresh country Victorian air everyday, and the ability to roam and forage in open paddocks, our hens are 100% happy.
48-hour cold-fermented sourdough bread made with sustainable wheat. Made with Ned’s own sourdough to give it a unique flavour, a creamy crumb and crunchy crust.
Ned’s famous baguette. Soft and creamy crumb combined with a rustic crust.
Barambah Organics Organic Cream is pure, delicious, and naturally thick. It's taken straight from the top of settled milk, with no additional thickeners added. This is Barambah's best selling product as it is simply perfect and unadulterated.
Barambah Organics sour cream has won many medals at various awards. It is perfectly balanced in flavour with the exact right amount of acidity for a sour cream.
Yoghurt is full of protein, osteoporosis-fighting calcium, mood regulating amino acids and gut-friendly bacteria that promote internal balance and boost immunity.
Tahini Neri have developed a special production method that creates a smooth and rich flavour using 100% natural Ethiopian Sesame Seeds. No Gluten. No dairy. No Sugar. 100% taste.
Our house-made 24-hour brine chicken comes vacuum sealed, simply open it up and it’s ready to eat. Shred it to add it to a sandwich or salad. Or for a perfectly cooked home roast, remove it from the bag and reheat at 180°C in the oven for 30 mins.
Super fluffy, super soft and very popular. They are made from stone flour, free range eggs and potatoes. So delicious.
Nonna’s recipe, made by ST. ALi, It’s kinda like “enough said” but in case we need to say more... A rich and hearty Italian meat sauce made with beef, pork, red wine & tomatoes. So, is your mouth watering yet?
Slow cooked duck legs in a rich Thai style red curry sauce made fresh with lychees. Serve with steamed coconut rice or roti.
Meatsmith’s housemade smoky baked beans - an essential for breakfast alongside eggs and of course some extra bacon.
Meatsmith’s prize winning Tamworth rare breed ham. This has been pickled then smoked for 8 hours. Approximately 10 slices per packet, 250g.
A staple in the northern Italian city of Bologna this hand-made mortadella is a welcome addition to any salumi or charcuterie board. Or, sliced thinly and draped over warm bruschetta and you're in taste sensation heaven. It’s also delicious cut thick and served with a quality pickle. Wow!
Salt Kitchen's small pork sausages flavoured with thyme and 100% pure Canadian maple syrup, are, no joke, bloody awesome! And don't worry... we've been known to indulge, on occasion, way beyond breakfast. 6 sausages per pack.
Traditionally smoked and cured as per the Harris Smokehouse family recipe for 50 years, the subtle smoky flavour of the smoked salmon makes for fantastic hors d’oeuvres with lemon juice, black pepper, cream cheese, snips of chives & lavosh.
Flakey, sweet and oh so popular. Our favourite way to enjoy Harris Smokehouse's hot smoked salmon is mashed up and topped with our delicious Gin Mayo on a crusty baguette. Alternatively, flake it through a salad and serve with pasta; or, add to a salad. Yum!
Enjoy this beauty straight from the pack with Chotto Motto’s Green Curry Mayo and you are in flavour heaven! Add that exact combo to a brioche bun and forget about it! It’s a sensation for any salad you have in mind, too.
City Larder Free Range Pork & Pistachio Terrine is a coarse textured country style terrine, delicious as part of charcuterie platter with cornichons, chutney, crusty baguette and your favourite cheese.
One of the best pates we've ever tasted! This pate has a rich flavour, creamy texture and the port and madeira jelly on top really takes it up a notch. Simply delicious!
Free range pork rillettes - delicious! Made with slow-cooked free range pork shoulder with carrot, onion, celery and garlic. Pulled, jarred and topped with the its own rich jus. Best served at room temperature, and gorgeous with cornichons or pickled onions.
Do you love to eat a succulent and tender pork belly but just don't have the time and patience to do it yourself at home? Pan fry the pork belly to caramelise the meat and serve up with some spiced corn puree and sweet potato wedges and you have yourself a restaurant quality meal.
Knafeh is probably the most symbolic dish out of Middle East—one Joey and Ameer El-Issa grew up eating. Their version is a molten, creamy cheesecake-like dessert with pistachios and a crunch that makes you forget all about crème brûlée. Grab a single pack—or double the deliciousness with the Duo-Pack!
Joe Vargetto is an acclaimed and much-loved chef and restaurateur based in Melbourne. With this D.I.Y kit Cannoli Kit, Joe brings you everything you need to make and enjoy cannoli with your family and friends. For $25 be in Sicily for a night.
This homemade cookie dough from Bennett St Dairy transforms into a delicious and decadent chocolate chip cookie—gooey, chewy, and definitely indulgent, and 100% certified comfort food for at home. 500g of fresh cookie dough easily makes eight small cookies. Or one giant cookie. Melbourne only
That’s Amore’s award winning buffalo ricotta is a traditional whey cheese that is made from buffalo milk. Buffalo ricotta is smoother and creamier than cow’s milk ricotta. This premium cheese is great for incorporating into gourmet pasta dishes and dessert, or simply spread on bread.
Scamorza is a fresh, semi-soft cow milk cheese belonging to the pasta filata family. It is pear shaped due to a production method called “strangling the cheese”, where the fresh round cheese is hung to dry by means of a string tied a third of the way from the top.
Fresh ‘little mouthfuls’ of mozzarella made from cow’s milk and moulded into 4g balls. Baby Bocconcini are a perfect addition to your pasta or salad dish.
A delicious mix of complementary ingredients creating a taste and mouthfeel that’s truly mayonnaise-like without the use eggs or dairy.
The Fermentary is the culmination of a life-long passion of Sharon Flynn. Everything is fermented in small-batches, naturally culturing food and drinks, slowly and with minimal intervention.
Renowned chef, Raymond Capaldi has gone old-school, swapping white linen for pastry, bringing damn good pies to the people. These deep pan pies use a water-based crust topped with crispy rough puff pastry and finished with a French glaze. 6 different flavours to choose, with standard or family size available.
Knafeh is probably the most symbolic dish out of Middle East—this version is a molten, creamy cheesecake-like dessert with pistachios and a crunch that makes you forget all about crème brûlée. We're making this dish that much better with a limited edition ceramic plate—22cm of matte black beauty, perfect for your new Jerusalem fave.
You loved them, we listened. We’ve added a new line of our exclusive Italian Artisans pizza bases.
Saluministi house rolled free range porchetta, roasted to perfection. Sliced and ready to heat and serve, it also comes with a side of house made artichoke paste.