Setting the bar high on premium Australian-grown almonds, Mandolé Orchard is a leader in their field. This 20-year-old 600-hectare orchard is located in the Riverina region of NSW, and they distribute their single origin almonds, almond milk and almond butter all over the country, packaged beautifully with their recognisable almond branch print. 

In May, the trees rest and rejuvenate, ready for the upcoming blossoms to emerge during early Spring. Following the gorgeous blossoming period depicted in the image above, the petals fall and the fruit develops, allowing the kernels to mature and harden. Annual harvest takes place on the farm during the late Summer months with the harvester shaking the trees, allowing the nuts to fall to the orchard floor for collection. 

Integral to the operations on a daily basis is the commitment to sustainable farming practices. This includes techniques to foster soil rejuvenation, bees for pollination, and water conservation through censored drip irrigation resulting in 30% less water usage than the industry standard. 

The multi-generational family farm produces single origin natural, roasted and salted almonds, as well as a signature range of value-added products for which they are widely recognised throughout cafes and retail outlets across the country. 

Steeped in their Italian heritage, the family almond milk recipe has been perfected over time into a consistent and low-intervention range of activated almond milk. The collection includes five fresh, clean, sustainable varieties: original, unsweetened, chocolate, coconut and barista-style almond milk with no added nasties. 

A natural progression from the milk is the silky smooth almond butter in both an unsalted and smooth version. The lightly roasted almonds produce a rich colour and luxurious texture, perfectly spreadable and delicious added to a smoothie, nourish bowl, or as a spread. 

The Mandolé Orchard brand is full of street cred with brand ambassadors carefully selected to reflect clean living, high nutritional eating, sustainability and a flavourful, seasonal life! It’s vibrant and recognisable throughout cafes and stores, making it just as appealing to those seeking nut milk, to those who aren’t. And if you’re yet to try a Mandolé Orchard coffee at your local café or at home then you’re missing out! 

You can read more about these delicious products at: www.mandoleorchard.com.au

Discover the story of Mandolé Orchard, a leading Australian almond producer renowned for its sustainable practices and premium products, from single-origin almonds to delicious almond milk and butter.

Nurturing Nature: Mandolé Orchard's Commitment to Sustainable Almond Farming

NAIDOC Week is an annual celebration in Australia that pays homage to the culture, history, and accomplishments of Aboriginal and Torres Strait Islander peoples. The 2024 theme, "Keep the Fire Burning! Blak, Loud & Proud," celebrates the unyielding spirit of First Nations communities and invites everyone to stand in solidarity, amplifying the voices that have long been silenced. Through our collective efforts, we can forge a future where the stories, traditions, and achievements of Aboriginal and Torres Strait Islander communities are cherished and celebrated, enriching the nation's fabric with the world's oldest living culture.

Straight To The Source, renowned for its collaboration with Indigenous primary and artisan producers, eagerly seized the opportunity to support and showcase the diverse culinary heritage of First Nations producers through bespoke 2024 National NAIDOC Week hampers. By embracing these products, consumers not only savour the incredible flavours of Indigenous ingredients but contribute to the economic empowerment of Aboriginal and Torres Strait Islander communities.

The exclusive Straight To The Source 2024 National NAIDOC Week hamper features products from the following notable First Nations producers:

Bush to Bowl: 100% Aboriginal-owned by Clarence Bruinsma (Yaegl) and Adam Byrne (Garigal/Gadigal), Bush to Bowl is a social enterprise aimed at creating a healing space and platform for First Nations people by connecting to Country and their traditional foodways.

Chocolate on Purpose: A chocolate brand based in Millthorpe, NSW, led by Fiona Harrison, a proud Wiradyuri yinaa (woman) of the Bila Galari (Lachlan River). With a commitment to ethically sourced cocoa and empowering Aboriginal farmers, Chocolate on Purpose embodies sustainable and socially responsible practices.

Indigiearth: A brand dedicated to showcasing premium bush foods made from Australian native ingredients that are ethically sourced and sustainably harvested. Founded by Sharon Winsor, a Ngembi Weilwan woman from Western NSW, Indigiearth connects people with Aboriginal culture and heritage through native foods. It is now recognised as a leading NSW Indigenous business providing an experience and knowledge of bush food.

Mabu Mabu: Founded by Nornie Bero from the Komet Tribe of the Meriam people in the Torres Strait, Nornie has been a professional chef for over 25 years. She established Mabu Mabu in 2018 with a dream to make native ingredients the hero of the Australian kitchen. The company is a proud 100% Indigenous-owned, women-led, and LGBTQIA+ business working towards a sustainable and socially driven supply chain.

Pundi Bitters: The Australian-first bitters to feature entirely Indigenous Australian botanicals. Their three bold bitters - warm smoked Wood, air in the Leaves, and tangy Fruit - highlight provenance, earth, and origin, enhancing your cooking experience and elevating the contents of any glass.

Sobah Non-Alcoholic Craft Beer: Established in 2017 and proudly Aboriginal-owned and led, Sobah is Australia's first non-alcoholic craft beer company. Run by husband-wife team Clinton and Lozen Schultz and based on beautiful Kombumerri country (Gold Coast, QLD). Sobah offers a refreshing alternative to traditional alcoholic drinks while celebrating Indigenous culture.

Warndu: An Indigenous-owned company whose name means 'good' in the Adnyamathanha language. Founded by Rebecca Sullivan, Damian Coulthard, and Siobhan O'Toole, Warndu's commitment to sustainable farming practices and respect for Indigenous knowledge makes their products delicious and environmentally conscious.

NAIDOC Week 2024 highlights the importance of acknowledging and celebrating Indigenous culture, and the collaboration between Straight To The Source and these First Nations producers embodies this spirit. Through food, we can connect, appreciate, and savour the rich tapestry of Australia's Indigenous heritage.

Learn more about National NAIDOC Week here: https://www.naidoc.org.au 

We acknowledge the traditional custodians of the land on which we live and work, and we pay our respects to Elders past, present, and emerging.

Keep the fire burning! Blak, Loud & Proud.

Uncle Charlie’s Taste of Country is a 100% Aboriginal owned and operated business specialising in artisan blending of native food and spices. The first food application of the spice blends was popcorn seasonings.

Raised on Wiradjuri Country (Trangie, NSW), founder Mark McMillian created the family-owned business alongside Mark’s siblings. Celebrating the life of Uncle Charlie Evans, Mark’s grandmother’s brother, the family wanted to create a product that reflected both their culture and the warm and fun-filled way of living that Uncle Charlie was known for in Trangie. And as he was a passionate move buff, popcorn was the perfect solution.

Over time, Uncle Charlie’s have developed popcorn seasonings that have cleverly integrated to reflect familiar flavours such salt and vinegar, and sweet and tangy. The three popcorn variations include: Saltbush and apple cider vinegar, Sunrise limes and lemon myrtle, and Davidson Plum and honey. The popcorn, sourced from Australian-grown corn – watered by the Wiradjuri rivers, is made to be shared and enjoyed.

The environmentally sustainable packaging also tells a Wiradjuri story. The artwork is designed by a family friend and the boxes have been created to be opened into a bowl or dish, known as a coolamon, in which the popcorn can be served.

It’s the intelligence and deeper thinking of a values-driven company and the desire of the family to communicate kindness to all Australians on their reconciliation journey, that is the basis of Uncle Charlie's Taste of Country. This regionally-based business has a purposeful legacy - to support community and relationships through offering an accessible product that balances familiarity and native traditions of blending spices for flavour. In this way, we can all share the food that we love, as well as understand and appreciate culture and Country.

Uncle Charlie’s Taste of Country is far more than delicious popcorn; it’s a powerful and purposeful representation of our shared future.

To find out more about Uncles Charlie’s Taste of Country go to: www.unclecharlies.com.au

Uncle Charlie's Wiradjuri family has been blending Native Foods for 2000 generations, and are striving to make their Native Foods affordable and accessible.

Dry roast caraway seeds in a dry pan for 1 or 2 minutes or just until fragrant. Set aside. Heat oil and cook onion until soft and translucent for about 5-7 minutes on medium low heat. Add garlic, chopped carrot, beetroot, roasted whole caraway seeds,  beef stock and bring to the boil. Reduce and simmer about 45 minutes. Season to taste with salt and pepper.

Allow the soup to cool slightly. Using a stick blender, blend soup until smooth or the preferred consistency. If too thick, add hot water. You can also puree in batches in the blender if you prefer.

Serve with crème fraiche and chopped chives. Can also be served cold.

A simple and wholesome beetroot soup that's delicious hot or cold

Recipe: A simple and wholesome Beetroot Soup

It’s all happening in Canberra where premium beef producer Claystone Foods is meeting the market for discerning consumers as well as providing meals for our four-legged friends! Dynamic duo Stace and Mish Allen arm a mix of Angus and Hereford cattle on the Hoskinstown Plains. The pair have equally balanced the conscious breeding of their herd and the sustainable custodianship on the land over many years, creating a working farm that connects the consumer to the country.

The production of premium quality meats appeals to consumers who want to make ethical meat consumption choices and the sourcing of additional free-range, antibiotic and hormone-free meats from fellow regenerative farmers, results in a range of high-quality butchered cuts. Locals and visitors can call by the on-farm multi-award winning butchery or stop by the Capital Farmers Markets on a Saturday. Door-to-door delivery is also offered across the Canberra region and into Sydney. 

But it’s not only us humans who get to enjoy the range from Claystone, our fur babies also get to benefit! As with all good farming practices, Claystone places huge importance on reducing waste; this, coupled with the desire to feed their farm dogs high-nutrition meat from the farm, led to the realisation of diversifying into the pet food market and filling a gap for vet-endorsed, nutritionally-balanced meals. 

And so, Pawstone Pet Meals was born which has led to the launch of an exciting crowdfunding campaign! Activated during April 2024, the opportunity for investment is designed to support the growth of the company both within Australia and internationally and position Claystone Foods as the undisputed market leader for meals with reliable nutrition for the whole family, pets included! 

Expressions of Interest are now open for investors interested in supporting this incredible vision. Learn more about Claystone Foods and Pawstone crowding funding campaign here: www.birchal.com/company/claystone

​​**Always consider the General CSF risk warning and offer doc before investing.

Claystone's founders, Stace and Mish Allen created Claystone to create change and provide choice for consumers.

The secret’s out! Canberra’s Claystone Foods is making culinary leaps for the whole family, pets included!

Transitioning away from gluten can be a daunting journey for many, as they search for alternatives that not only satisfy the palate but also cater to their dietary needs. Enter Breadicine, a gluten-free, organic artisan bread company whose aptly named tagline, "a body-wise bakery," encapsulates their ethos perfectly. Founded by seasoned baker Nadia Martin, Breadicine offers a diverse range of breads crafted with activated and sprouted seeds and nuts, alongside options tailored to Paleo, Low-Carb, Fodmap, and Prebiotic dietary preferences.

Nadia's culinary journey, fueled by a passion for food and informed by her personal struggles with gut health, led her to create Breadicine in the idyllic setting of Murwillumbah in the Northern Rivers region; being surrounded by a community perfectly suited to appreciate quality organic ingredients gave Nadia the opportunity to refine her breads.

Beyond bread, Breadicine’s range includes Nadia’s highly sought-after vegan, gluten-free cookies, featuring flavours like chocolate chip and white choc cranberry walnut. And for home chefs, a range of Bake-at-Home Premixes is in the works, promising to bring the wholesome goodness of Breadicine to kitchen counters everywhere.

In her quest to develop a variety of products for her retail customers, Nadia has also created sourdough loaves - organic seeded and activated charcoal sesame - which can be bought at the weekly Murwillumbah Farmers Markets on a Wednesday morning. 

Catering to the evolving demands of the culinary world, Breadicine extends its reach to chefs and foodservice providers, offering wholesale options tailored to their needs. With products handmade and designed to accommodate various dietary sensitivities—from organic and gluten-free to vegan and keto—Breadicine ensures that everyone can indulge in the joy of freshly baked goodness.

Discover more about Breadicine's wholesome creations at www.breadicine.com.au and embark on a journey of delicious, conscious eating.

Breadicine is a small-batch artisan bakery creating unique, high-nutrient breads from carefully selected organic, gluten-free, plant-based wholefoods ingredients.

The bold world of Breadicine's gluten-free organic artisan breads!

Tahina (noun) is a paste made from sesame seeds, most familiar to many as the base ingredient for hummus. However, this Middle Eastern creamy paste has countless applications. It is particularly delicious alongside the delectable green or red falafels made by Melbourne-based company and namesake, Tahina Goods. 

As an extension of their incredibly popular Middle Eastern Tahina Bar in Northcote (Melbourne), founders Roy Sassonkin and Natalie Powell have spent years perfecting their falafel and sauce recipes to give customers a taste of their street food flavours at home.

Tahina Goods falafels are produced free from artificial flavours, colours and preservatives with a focus on recipes developed from fresh, healthy ingredients. Packaged beautifully in easy-to-grab take-home packs, the falafels are gluten-free, a breeze to prepare and perfect combined with salads, in wraps or pita pockets or added to a platter.

The herbaceous, aromatic and zesty Green Falafel is a blend of chickpeas, parsley, coriander and mint. Equally appealing, the Red Falafel is a vibrant blend of activated chickpeas, red capsicum and brown onions with smoked paprika, red chillies and cumin. Made by hand, with a combination of locally-grown ingredients and spices from abroad, the falafels are a dynamic variation on the traditional falafel. 

A star accompaniment is the Zhoug sauce. Based on the traditional Yemeni hot sauce, the Tahina Goods version boasts a flavour bomb combination of pickled heirloom Shifka chillies, green chillies, garlic, cumin and extra virgin olive oil with a lavish amount of fresh coriander and parsley, elevating both the flavour and colour.  

A bonus in foodservice preparation that ensures efficiency, Tahina Goods falafels are baked in the oven for 15 minutes, rather than fried in oil, making them even more appealing for busy chefs. The method maintains falafels that are moist on the inside and crispy on the outside, perfect for placing alongside hummus and Zhoug!

Learn more about Tahina Goods here: www.tahinagoods.com.au

Easy to cook and a joy to eat, Tahina take-home goods are made by hand, with care, in Melbourne

Luscious Middle Eastern street food at home

As conscious consumers seek to find Australian-grown ingredients that meet their need for high nutritional content and flavour, the versatility of nuts and seeds is undoubtedly a popular choice. Pepo Farms is at the forefront of the production of high-quality Australian nuts and seeds. Nestled along the Great Alpine Road in northeast Victoria, the Pepo Farms landscape is both stunning and agriculturally viable. 

The aesthetic farmland in the Ovens Valley is home to rows of heirloom pumpkins, sunflowers, walnut trees and a sprinkling of hazelnut trees. With an emphasis on sustainability and innovation, the farm has pioneered pumpkin seed growing in Australia.

Sporting acres of nutrient-dense soils, Pepo Farms is perfectly suited to grow healthy, heirloom pumpkins ideal for the harvest of their big dark green seeds. Utilising an innovative custom-built harvester, the pumpkin seeds are separated from the flesh at the time of harvest. The seeds are then washed, dried and prepared for a multitude of seed flavour variations, as well as turned into high protein flour or pressed into what’s known as the “green gold” pumpkin seed oil. 

The unique nature of these Australian-grown pumpkin seeds should be differentiated from the commonly known and imported pepita. Pepitas are pumpkin seeds that are de-husked either mechanically or chemically before they become edible. Whereas, the Pepo Farms pumpkin seeds are derived from pumpkins in which the seed is already green and without the husk.

For chefs that value Australian-grown ingredients, the choice to select pumpkin seeds over pepitas is straightforward and the range of flavours offered by Pepo Farms provides endless variations of culinary applications. In addition, it’s the savoury pumpkin seed oil that can elevate dishes and bring a new dimension to a menu.

Meeting the growing demand for agritourism, the Farm Shop is open to visitors and acts as an education centre through its seed and nut cellar-door tasting. Pepo Farms range also includes a selection of hazelnuts, sunflower seeds and walnuts.

Learn more about Pepo Farms here: www.pepofarms.com.au

The first and only producers of pumpkin seeds in Australia are proud to be a farm-to-plate company that produces pumpkin seeds for eating and a range of other seeds, nuts, oils and flours.

Pepo Farms: home to Australian-grown pumpkin seeds, and nuts, oils and flours

I would happily put fresh figs in everything when they’re in season. I remember helping out with the menu at Eat Me years ago, before it was too grown up to have me playing in the kitchen, and it happened to be fig season when I was working on the recipes. The most amazing fresh figs were coming in to Bangkok from one of our Australian suppliers and it was only when my brother suggested we didn’t need to have a ‘Fig Festival’ that I realised I’d added them to so many dishes, both sweet and savoury. Oops. I might have a bit of a fig blindspot it seems. I’m ok with it though. Mostly because we have 5 fig trees on our hill and when they are all offering up their jammy bounty at once, I’m grateful for my fig based single-mindedness.

I remember living in Sydney and happily paying $3 per fig just to get my fix, so having them in abundance is something that never gets old. There’s the unmistakable taste and texture of a perfectly ripe fig, but the colour palette is also something I’m constantly in awe of every time I split one open. So. Beautiful. This salad is as much about the visuals of all those deep purple tones coming together, as it is about how deliciously the individual flavours hold hands. It might also be a chance to remember just how good pearl barley is too; such a satisfying, spongy little grain, and so often forgotten.

I use roasted carrots from my Weekly Roast, so they’re not usually hot, but at room temperature. It wouldn’t really matter either way, so don’t panic if you’ve just roasted them and would like to go with a warm version of this salad. In that case, I’d probably make the pearl barley warm too.

If you haven’t included carrots in your Weekly Roast, pre heat the oven to 200C.

Scrub the carrots rather than peel them, and cut into halves lengthways. You want roughly the same sized pieces so they roast evenly.

Put the carrot halves into a deep sided baking pan and drizzle with 100g olive oil. Season with salt and pepper and cover with foil before putting in the oven to bake for 30 minutes.

After 30 minutes remove the foil and give the carrots a bit of a stir through to coat with olive oil from the bottom of the pan. Continue to roast the carrots, uncovered for a further 30 minutes, or until tender.

On a medium sized platter, layer the pearl barley, radicchio leaves and roasted carrots. Add the fresh fig haves and grapes, along with the fresh herbs.

Mix the dressing together by combining the olive oil and balsamic with the Za’atar and salt.

Pour the dressing over the salad and serve immediately.

Recipe extract from 'A Plant-Based Farmhouse' by Cherie Hausler 

Signed copies are available online from Booktopia

'I'm thrilled by this beautiful book. Cherie's recipes are bursting with flavour and creativity. I hope you enjoy it as much as I do.' Maggie Beer

Enjoy exclusive access to this stunning recipe from the cover of Cherie Hausler's new cookbook, A Plant-Based Farmhouse

Cherie Hausler's Purple Carrot, Fig and Pearl Barley Salad 

Kids Only - Saturday, January 20 starting at 8am and 9:30am. Free, but bookings are essential.

Seniors Only - Saturday, March 16 starting at 8am and 9:30am. Free, but bookings are essential.

Adults Only - Saturday, June 1 starting at 7:30am and 9am. Free, but bookings are essential.

Adults Only - Saturday, September 21 starting at 7:30am and 9am. Free, but bookings are essential.

Adults Only - Saturday, December 7 starting at 7:30am and 9am. Free, but bookings are essential.

Bookings are essential. Due to limited numbers, preference is given to those who are new to this experience. This in-depth tour is offered free of charge courtesy of North Sydney Council.

'Behind the Scenes' Northside Produce Market tours 2024

Click here to explore our Festive Gift Guide & Summer Holiday Inspiration.

The holiday season is nearly upon us, and what better way to celebrate than by indulging in the finest artisanal food and drinks from Aussie producers, and ensure your holiday spending not only brings joy but also supports small businesses and fosters sustainable, local food systems. 

Australia boasts an extraordinary community of primary and artisan producers—innovators, trailblazers, and creators who bring a rich tapestry of flavours to our kitchens and tables. It's our absolute privilege to connect you with these producers through our curated online Festive Gift Guide & Summer Holiday Inspiration. 

Click HERE to discover delicious ways to gift, eat, drink and be merry this holiday season.  

From the Straight To The Source team & our community of Producers, thank you for your support. 

Explore artisan food and drinks from Aussie producers with our online guide to gifting and ingredients for a delicious holiday season!

🌟🎄 Festive Gourmet Gift Guide & Holiday Inspiration 🎄🌟

At Straight To The Source we believe in the power of collaboration. We understand the value of working with like-minded people to achieve common goals. In fact, we’d go as far as to say that when you engage with others in your business community, you are more equipped to ride through the difficult times and delight in the successful times; as you’re doing it together.

But how do you activate a community of like-minded people and brands? Where do you look to get involved in events relevant to your product? How do you seek connections that will build loyalty and advocate for your brand? And how do you know about funding or event opportunities that may be available to you?

Well, we’re here to help! We’ve got you covered with a range of local, regional and national resources. 

Check out our link to funding grants, industry associations, food awards, tourism and agritourism assets, food and beverage festivals, agricultural institutes, farmers markets, and government industry sector resources.

Perhaps we’re missing some? If you have other suggestions for resources that would complement this list and benefit others, please email to: hello@straighttothesource.com.au

Royal Agricultural Society of Tasmania: Royal Tasmanian Fine Food Awards

Queensland: Food & Agribusiness Network (FAN)

South Coast Food and Wine Festival 13-14 October, 2023

Wagga Wagga Food and Wine Festival 23 March 2024

Moree on a Plate Food and Wine Festival 11 May 2024

Sip and Savour Port Macquarie 8-10 June 2024

Foundation for Rural and Regional Renewal

Regional Development Australia: RDAs are located within each region, in each state and often list grant opportunities.

Industry Connections, Resources & Marketing

Destination NSW delivers the NSW First Program to assist tourism businesses around the State to develop, promote and sell their tourism products through its workshops, webinars, industry guides and one-to-one mentoring and advice.

Opportunity: to be listed on DNSW site for greater exposure/visitation

Action: Join DNSW membership program called “Get Connected”

Destination NSW - Destination Networks: coordinate destination management and work closely with local government, tourism organisations and operators.

NSW Visitor Economy Strategy - Building Momentum to 2030

NSW new legislation: 5 things you can do on your farm 

DestinationQ: is a partnership between the Queensland government and the tourism industry. GRANTS

Economic Development: Often linked with tourism, a good source of support for new and developing businesses. 

Local Tourism Body: Usually funded by Council and coordinates consumer-facing tourism marketing (visitor site for accommodation, events and experiences) and internal industry development and support

Local Chamber of Commerce: Members & non-members can usually attend events

News & Media: local & national print and social media

Public Relations: Engage a publicist to provide targeted exposure to your business

NSW Government: 5 things you can do on your farm

Australian Regional Tourism: Agritourism 2030 Strategy

NSW Government: Department of Primary Industries (DPI)

Australian Farmers Markets’ Association

AIFST (Australian Institute of Food Science and Technology)

CSIRO (Commonwealth Scientific and Industrial Research Organisation)

The Australian International Olive Oil Awards

London International Olive Oil Competition

All you need to know about olive oil competitions

We’ve got you covered with a range of local, regional and national resources. 

At Straight To The Source, we’re all about shining a spotlight on innovators – those pushing the boundaries and coming up with exciting new products or ways of producing. And if there’s one producer in our directory that fits the brief it’s Nooey® & Co. 

Nooey is a keto-friendly, low-carb alternative to traditional noodles and pasta, and promises to be just as delicious – if not more. It’s no mean feat, but one that creator and maker Anliette knows Nooey can achieve.

Like many bright ideas, Nooey was born in the midst of the pandemic. Looking to combat the side effects of Sydney lockdowns, foodie and photographer Anliette decided to make the switch to a ketogenic lifestyle. In doing so, she gave up her much-loved noodle and pasta dishes, and struggled to find a keto-friendly alternative that still hit the spot. So? She set out to make her own.

“Over almost two years I ran about 200+ experiments to perfect the Nooey recipe and production process,” says Anliette. “There wasn't a lot of existing information or examples to draw upon, so I spent a lot of time understanding how the ingredients would behave and work together to produce an alternative to pasta. In the process I also went through five different pasta machines, breaking three, to find the most effective approach!”

It’s safe to say that Anliette’s persistence paid off. The final product – Fettunooey – is a delicious, nutritious nest of noodly goodness, able to be seamlessly subbed into your favourite Asian, Italian and fusion dishes and cooked to perfection in under three minutes (perfect for quick midweek dinners). You’re probably wondering, what does a noodle alternative that’s low-carb, high-protein, ketogenic, vegan and diabetic-friendly taste like? 

“To me, it tastes and feels like wholemeal pasta,” she says. “You can taste the nutrition – it's filling in the mouth and feels nourishing and substantial, but without the gut-heaviness of traditional wheat pasta."

Recreating the silky, slurpy goodness of a traditional noodle comes down to a few key ingredients, with a nutty little legume called lupin leading the pack. Lupin is rich in micronutrients, fibre and protein, while being low cholesterol and low GI (fun fact: Australian lupin boasts the lowest GI of any commonly consumed seed). Lupin is also non-GMO and a more sustainable crop than most – it requires less water and fertiliser to grow, making it lower maintenance and lighter on the planet.

Sustainability is integral to the Nooey ethos, from their subscription-based distribution model to GMO-free organic ingredients and biodegradable packaging. Another reason to get behind Nooey? They’re passionate about sourcing locally and supporting Australian growers wherever possible.

“Over 95% of Nooey's ingredients are sourced from handpicked Australian suppliers including partners from New South Wales and South Australia,” says Anliette. “Our locally sourced ingredients include our lupin flour, the wheat protein (gluten), and extra virgin olive oil.” 

“Our ambition is to increase the proportion of ingredients sourced from Australia and to continue to produce our product locally. We also print and source our home compostable packaging from Sydney! 

With the success of their signature Fettunooey, Anliette and the team got back in the kitchen to cook up the next addition to the Nooey lineup. And if you love a good lasagne, they’ve got some good news for you. 

“Lasagnooey, the Nooey lasagne sheet, is here! We're very excited about this as it opens up options for different recipes such as cannelloni, pappardelle and pasta bakes. We’re also working on short-form pasta shapes and rice, including a gluten-free version of Nooey. We’ll always be refining our recipe and our approach to handcrafting our product.”

To taste what all the fuss is about, or to find out more about getting Nooey on your shelves, click HERE.

The ultimate guilt-free pasta noodle that ticks all the boxes in taste, texture, and nutrition.

Say Hello to the Next Level of Noodles with NOOEY! 

NAIDOC Week is an annual celebration in Australia paying homage to the culture, history, and accomplishments of Aboriginal and Torres Strait Islander peoples. The 2023 theme, "For Our Elders" recognizes the pivotal role Elders play in our communities and families as custodians of cultural knowledge, pioneers, caregivers, advocates, educators, survivors, and leaders.

Straight To The Source, renowned for its collaboration with Indigenous primary and artisan producers, eagerly seized the opportunity to support and showcase the diverse culinary heritage of First Nations producers through bespoke 2023 National NAIDOC Week hampers. By embracing these products, consumers not only savour the incredible flavours of Indigenous ingredients but also contribute to the economic empowerment of Aboriginal and Torres Strait Islander communities.

The exclusive Straight To The Source 2023 National NAIDOC Week hamper features products from the following notable and Supply Nation accredited First Nations producers: 

Chocolate on Purpose, a chocolate brand based in Millthorpe NSW led by Fiona Harrison, a proud Wiradyuri yinaa (woman) of the Bila Galari (Lachlan River). With a commitment to ethically sourced cocoa and empowering Aboriginal farmers, Chocolate on Purpose is a true embodiment of sustainable and socially responsible practices. 

Indigiearth is a brand dedicated to showcasing premium bush foods made from authentic Australian native ingredients that are ethically sourced and sustainably harvested. Founded by Sharon Winsor, a Ngembi Weilwan woman from Western NSW, Sharon is passionate about connecting people with Aboriginal culture and heritage through native foods. Indigiearth is now recognised as a leading NSW Indigenous business providing the experience and knowledge of bush food.

Pundi Produce specialise in organically grown Australian native fruit, vegetables and herbs cultivated in a sustainable way in Monash, a town in the sun-drenched Riverland region of South Australia. Owned by Indigenous farmer Dominic Smith, Pundi Produce is also about celebrating the food’s cultural heritage and making a difference for Indigenous youth living in the community. Dominic is also passionate about improving community and environmental well-being through its practices.

Sobah Non-Alcoholic Beverages, established in 2017 and proudly Aboriginal-owned and led, is Australia's first non-alcoholic craft beer company run by husband-wife team Clinton and Lozen Schultz. Based on beautiful Kombumerri country known as the Gold Coast, QLD, and with flavours inspired by native bush ingredients, Sobah Beverages offers a refreshing alternative to traditional alcoholic drinks while celebrating Indigenous culture.

Something Wild is an Indigenous food and beverage company who specialise in game meats and native greens and is at the forefront of supplying Indigenous foods to restaurants and consumers around Australia. Something Wild has built strong relationships with Indigenous communities which allows them to promote and supply unique produce from one of the world’s oldest cultures, as well as providing positive opportunities and outcomes for many rural and remote Mob communities. 

Co-founder and General Manager of Something Wild, Daniel Motlop, is a Larrakia man from Darwin, Northern Territory who now calls Kaurna Country home, in Adelaide, South Australia. Daniel was one of twenty-eight finalists in the 2023 National NAIDOC Week Awards and one of three finalists in the “National NAIDOC Innovation” Awards Category. Selected from a pool of almost 200 nominees, these finalists exemplify the spirit of NAIDOC, which is a week-long celebration of Blak excellence across the Country. 

Last but not least, Warndu, is an Indigenous-owned company whose name means ‘good’ in the Adnyamathanha language. Founded by Rebecca Sullivan, Damian Coulthard and Siobhan O'Toole, Warndu's commitment to sustainable farming practices and respect for Indigenous knowledge makes their products not only delicious but also environmentally conscious. 

NAIDOC Week 2023 highlights the importance of acknowledging and celebrating Indigenous culture, and the collaboration between Straight To The Source and these First Nations producers is a perfect embodiment of this spirit. Through food, we can connect, appreciate, and savor the rich tapestry of Australia's Indigenous heritage.

Learn more about National NAIDOC Week HERE.

We acknowledge the traditional custodians of the land on which we live and work and pay our respects to Elders past, present, and emerging.  

Tom Hitchcock is one of the quiet achievers in Australia’s hospitality industry. At just 28 years old, Tom has already climbed the ranks and earned his place as head chef of Spirit House restaurant on the Sunshine Coast. He’s also just returned home from the Foodservice Australia tradeshow in Melbourne, where he took out the acclaimed Australian Chef of the Year title.

Congratulations on taking out the Chef of the Year competition. What's your secret to approaching high pressure competitions like these?

Thank you. I was lucky enough to win the Queensland Chef of the Year title in 2022 and went on to be named Australian Chef of the Year this year. It’s been a fantastic experience, and after also being named a finalist in the Australian Chef of the Year comp in 2022, you do develop a bit of a strategy when approaching high pressure competitions like these.

Having such a passion for food, it was only a matter of time (and experience) before I was able to build some confidence in what I do. I utilise my techniques and the good habits I’ve learnt through my work to calm myself before going into the competition kitchen. Making sure I am cool, calm and collected each time I walk into the kitchen really prevents the pressure from getting to me and stops me from making too many mistakes. 

Is it true that you've now won three Unox ovens through these competitions?

Yes, that’s most certainly true. I keep one in the work kitchen, from the Queensland comp. The oven from 2022 I gave to another chef, to help out his kitchen, and this last one I'm going to keep as a trophy in my house.

Why do you think competitions like these are valuable for Australian chefs?

They provide you with the opportunity to test yourself. They allow you to meet other people in the industry who share your same passion, and who you can learn new techniques from. They open your eyes to new styles of food, and new and exciting ingredients and flavours to experiment with.

What do you love most about the hospitality sector? What keeps that fire in your belly?

To be honest, I'm not sure. I have such a love for cooking; I love the teamwork, the creativity, the knowledge of how different foods react with each other. I love the history, the equipment. The industry is just so large and there’s so much to learn.

What dishes/flavours are you experimenting with at the moment? What can we expect to see on the next Spirit House menu?

I’m currently experimenting with new misos and garums. I’ve also been playing around with vinegars and alcohols, and they’re all made using waste from the kitchen. 

Next on the menu will be a new Chicken Satay, which we’re combining with a Kra Pow or Dan Dan style sauce. It’s not quite there yet though; we’re still working on the garnishes and getting the texture right. 

Coming into winter, we’re also looking at making a braised green papaya dish. It has a similar texture to potato but is a bit meatier.

My favourite food memory would be when I did my first ferment. I was making creme fraiche, and it was just so simple and is such a good way to preserve cream. This opened up the gateway for me to start questioning other kinds of food and how they can be made and preserved.

We sit down with Tom Hitchcock, recently named Australian Chef of the Year at Foodservice Australia in Melbourne, to find out what keeps the fire in his belly, why he loves competing with his industry peers, and what we can expect to see on his next menu.

Q&A with Australian Chef of the Year: Tom Hitchcock

Founded in 2021 by multi-generational farmers Mish and Stace Allen, Claystone Meats was born from the desire to create change in the Australian meat industry and offer consumers a more sustainable choice. Family-owned and operated out of Beard, ACT, Claystone prides itself on herding exclusively free-range cattle that roam the open grass pastures of the lush Hoskinstown plains. 

Their cattle – a deliberate mix of Angus and Hereford – are antibiotic- and hormone-free, and grazed on a considered diet that includes silage and spent grain from local brewery Bentspoke. The cattle are farmed using low-stress handling techniques wherever possible, which results in a herd with exceptional flavour and greater consistency than more mainstream products on the market.

At Claystone Meats, ethical farming goes beyond just happy, healthy cattle. Their facility in Beard has been built to optimise meat quality, keeping processing and quality control in-house while also keeping food miles low. Everything from their temperature-controlled butchers' room to their in-house chef has been designed to deliver the best possible quality while leaving a lighter impact on the land.

We caught up with Stace to chat about all things sustainability, the Canberra food scene, and why you should give their beef bacon a go.

Q. Can you tell us a little more about your and Mish’s farming backgrounds?

 A. We both grew up on the land quite close to each other as the crow flies. Mish came from a dairy farming background his father changing to a beef operation when Mish was a young boy. Mish has a natural affinity with animals (chooks, horses, cattle, dogs you name it!) and has spent his life striving to be at the top of the game, to source and use the best genetics and stay up to date on the best farming techniques. I grew up on a beef farm and loved the extreme nature of farming and the practical challenges that you face on a daily basis. Both of us are multi-generational farmers and have each learnt so much from our relatives that have farmed before us.  

Q. Can you tell us more about the relationship between Claystone Meats and Brodburger? 

A. A chance meeting saw a relationship form between Claystone and Brod. They were seeking consistent high-end beef for their cult following of burgers. We were looking for another option for our beef than big supermarkets, so a relationship formed. After supplying Brod for a few years we knew the demand was there to further our supply so… here we are! 
Q. How did partnering with an icon of the Canberra food scene shape your operation?

A. The guys from Brod are not only Canberra icons but also truly incredible humans and have supported the Claystone farm through the drought when we were at our lowest and have been our biggest cheerleaders as we came out the other side. Without partnering with these guys we might never have taken this leap into. 

Q. What does a more sustainable future for the farming industry look like to you?

A. For us, it's about making use of others waste products like the grain from a local brewery that would otherwise be in landfill and can be utilised as a feed source for our animals or as organic matter put back into the soil. Using what we have on hand and cropping in a manner to ensure correct rotations and earth that it nurtured rather than exploited. 

Q. What do you wish more people knew about sustainable farming/choosing more sustainable meat options?

A. We often say to people that we aren’t trying to convince them to eat more meat. For us it’s not about that, it’s about eating meat that you know has been raised and farmed in the best way possible. Making the better choice. 

Q. What makes your beef bacon so special/better than pork bacon?

A. Gee, I don’t know that I would say better than pork… but it's every bit as good and anyone can eat it. Those that are restricted by diet or cultural beliefs are able to enjoy the smokey salty goodness that was have come to know and love.  

Q. What product on the menu would you recommend to someone new to Claystone Meats? Why?

A. A ribeye! Packed full of flavour and presents so impressively when sliced and served to share with the bone on the plate. It really is a crowd pleaser 

Want to connect with Claystone Meats? Keen to get some of Canberra’s best meats on your shelves or menu? Head to our Producer Directory to read more and to get in direct contact: Claystone Meats. 

Claystone Meats: A more sustainable take on top-quality cattle

This year consultancy Straight to the Source, who connect industry to artisan food and drink producers, secured three of Australia’s most innovative experts Michael Nunn, Mark Beattie and Kade Cohen for the Fine Food Australia 2022 presentation – From their kitchen to yours – new products created by chefs. 

With the Australian food industry being such a fast-moving and dynamic space, exciting new trends are developing all the time. New products are constantly entering the market to meet emerging gaps and evolving needs of consumers.

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