Great food starts with great produce. The better the ingredients, the less you have to do to them – that’s my kind of cooking! Meet some of the awesome producers who make it easy for us to create delicious dishes.
Artisanal butter maker Pepe Saya batch churns single origin cream to produce the best quality butter, buttermilk, ghee and crème fraîche that I'm proud to share with you.
I'm delighted to be sourcing our seafood from Frank Theodore whose family has been in the seafood business for many years. You can order all your favourite seafood online.
Father and son Vic and Anthony Puharich have been supplying Sydney's finest restaurants for over 25 years, as well as the public 7 days a week from Vic's Meat Market in Pyrmont.
Annette and Wentworth Hill work with small producers to grow the best potatoes I’ve ever tasted. Praised by chefs like Neil Perry and available from Harris Farm Markets.
Father and son, Chris and Julian Parisi, and their team are at Flemington Markets daily and work with a huge network of growers to source the great fruit and vegetables I love.
Germaine & Jeff Borg grow wonderful potted herbs on their family farm near Camden, that last for weeks on the kitchen counter and months in the garden.
Robert Armstrong’s commitment to his land and olive groves has made ALTO Australia’s most awarded extra virgin olive oil. His agrodolce (bitter-sweet) vinegars are awesome too.
I love the pure Australian salt flakes produced by Alex Olsson and her family. They're Australia's oldest family owned and operated sea salt producer, making solar sea salt since 1948.
Vito Minoia, his son Giuseppe, and their team are as passionate about cheese as I am. They produce all things stretched curd plus beautiful ricotta from single origin cow and buffalo milk.
One of my favourite standbys for quick meals are the pastes from Malaysian company Ayam. I love their rich white coconut milk and coconut cream too.
You can't beat Italy’s #1 selling pasta for reliable consistent results. Long and short, for soup or baking, with egg and without. I love their new bronze-extruded range too!
Claire Wood produces beautiful artisanal pastry to make baking easy. I love her all butter puff and shortcrust with sour cream, free-range eggs and locally-milled flour.
I love the chorizo and other charcutería from this Sydney-based producer and the naturally-brined olives they import from boutique Spanish producer Losada.
Canned tomatoes simply must be Italian, and the best Italian canned tomatoes are Mutti: pelati, polpa, paste and gorgeous cherry tomatoes!
Parya Zaghand imports the best Persian saffron, barberries, vivid green pistachios, rose petals, sweet treats and more from her ancestral homeland.
Sardinian-born Massimo Scalas makes salumi that transports me to Italy. It's made from locally, ethically-raised pork, using traditional techniques.
