We roast, flavour and make macadamia nut butters out of the nuts grown on the farm. We find the products are a healthy and rich pantry staple for gluten free and dairy free diets. Most products are vegan and all the macadamias we use are grown on our family farm between the Brother Mountains on the NSW Mid North Coast.


Each year as International Women’s Day rolls around, we think about the role women play in business, in families and in the greater context of challenging the status quo.

This year the theme of #choosetochallenge is a good one, and it is relevant to so many aspects of our lives, certainly not just gender equality.

A challenged world is an alert world and from challenge comes change.

So we would like to celebrate some of the trailblazing women in food that have paved a way for those behind them, or forged forward in a world where they have had to challenge so much, each and every day. 

Angela Argyle, Argyle Australian Saffron ~ Grower of premium quality Australian saffron.

Becky Nary-Dart, Big Heart Bamboo ~ Innovative and sustainable producer of edible bamboo.

Cherie Hausler, All The Things ~ Artisan and innovator of plant based cheese and other delicious products.

Claire McAsh, Signature Oysters ~ Co-founder of Signature Oysters; the leading hub for high quality oysters in Australia.

Denyse McDonald, Currong Comestibles ~Innovative artisan combining native ingredients with traditional chutney, jam and shrub recipes.

Fiona Aveyard, Outback Lamb ~ 2019 Farmer of the Year ﬁnalist, and maker of delicious single-origin lamb sausage rolls.

Fiona Harrison, Chocolate On Purpose ~ Founder and artisan chocolatier of this 100% Indigenous, Australian-owned business.

Helen Hill, Achacha ~  Grower of the highly-prized new tropical fruit, achacha.

Jayne Newgreen, Provenir ~ Cofounder of Australia's first and only commercially licensed mobile on-farm abattoir.

Jen Hancock, Eladnelle Farm ~ Producer of Australian premium Grade 1 Quality Saffron.

Jenny Daniher and Cathy Owen, Garlicious Grown ~ Producers of a range of award-winning black garlic products.

Jo Lane, Sea Health Products ~ Kelp forager and marine biologist, developing kelp health and inner health care products.

Julianne Lever,  Julianne's Kitchen ~ Artisan producer of range of pâté’s, terrines, rillettes and condiments.

Juliette Bakunowicz, Jam and Jelly by Jewel ~ Multi award-winning jam and jelly artisan.

Latasha Menon, Latashas Kitchen ~ Spice queen, bottling her authentic Southern Indian and Malaysian curry pastes, simmer sauces and condiments.

Lauren Mathers, Bundarra Berkshires Free Range Pork ~ Producer of award-winning, ethically raised pork.

Lee Towle, Longview Garlic ~ Innovator and producer of green garlic powder.

Lukina Lukin, Dinko Tuna ~ Australia’s first female ‘tuna boss’.

Natasha Dal Bon, Morella Grove ~ Producer and artisan of award-winning Extra Virgin Olive Oil and a range of gourmet condiments.

Marisa West, MG Food Company ~ artisan granola queen.

Minerva Jimenez, MINJUMS Foods ~ Innovator of child-friendly, plant based spreads made made with fresh ingredients.

Minka Park, Kimchi Club ~ Artisan maker of unique plant-based premium ferments and Korean food.

Rosalind Raine, Gumnut Chocolates ~ Australian hand-crafted artisan biscuit maker and chocolatier.

Samantha Gowing, Black Betty Bam~ Chef & Nutritionist challenging the status quo of Australia's favourite umami spread.

Sue Heward, Singing Magpie Produce ~ Grower and producer of exquisite sun-dried quince and figs and maker of gourmet goodies.

Tina Angelidis & Katerina Stavropoulos, Adora Handmade Chocolates ~ Owners of the first local, handmade chocolate shop in Sydney.

Westerly Isbaih, Alto Olives ~ Olive queen and producer of award-winning EVOO and table olives.

Looking for delicious, traditional hot cross buns or artisan handmade chocolates this Easter? We've got you covered!

Check out Paddy the Baker and This is Us by  Christopher Thé for the best traditional hot cross bunnies this Easter. And if you are after something a little more decadent, Brasserie Bread are offering a new 'choc cross bun' which is out of this world delicious!

In the world of chocolates and Easter eggs, there is enormous choice, however this year our top picks are hand-crafted and individually painted eggs by the talented team at Gumnuts Chocolates, the Dark Chocolate 'Daisy Delight' Egg by Chocolate On Purpose, and for something completely fancy, and show-stopping you must try the Hot Cross Bun 'chocolates', made with cake, rum, coconut, and cherries by Adora Handmade Chocolates. 

So go Straight To The Source this Easter and support your local bakers and  makers.

We have taken many chefs on educational tours to Meredith Dairy over the years and the more we learn about this Australian farming family and their award-winning products, the more we fall in love with them.

Meredith Dairy began in 1991 when Sandy and Julie Cameron decided to try something new on their farm in Central Western Victoria. 

“In 1991, traditional farming was in turmoil and the price of wool and farming commodities became uncertain,” Julie says. “To survive on the land we needed to be innovative and add value to our farm produce. We love food, so we decided to milk sheep, then goats, to make cheese and yoghurts.”

Thirty years later, Meredith Dairy is the largest farm of its kind in Australia.  

Sandy says: “Our sheep and goats are healthy, well-fed and well-nurtured; this is the key to incredible milk. Our products are made every day in our on-farm factory, using the morning milk.” 

Meredith Dairy’s Chèvre Original is a simple goat’s cheese made daily with fresh goat milk and seasoned with a pinch of salt. It’s the perfect base ingredient because of its fresh, clean taste and creamy texture.

For clubs, this product stands out as it is available in a 1kg log and its versatility lends itself to dishes from breakfast to dinner. 

Meredith Dairy is also one of the very few Australian owned and operated goat dairies that produce goat’s cheese in foodservice-sized packs – which is just one more reason to love them.  

Some cool facts about Meredith Dairy Chèvre Original:

Fresh chèvre has a salt content of less than 2 per cent, meaning it’s perfect for use in any dish, savoury or sweet.

Texture is firm enough that it can be crumbled in a salad, but it’s also soft enough that it can be whipped into an emulsion.

The subtle flavour profile comes from its freshness, as it is processed within hours of the goats being milked. 

It was recently awarded Gold at the 2020 Royal Cheese & Dairy Produce Show for excellence in Goat Cheese Milk, as well as the Australian Cheeseboard Perpetual Trophy for its ongoing success and took home Gold just last week for their dill chevre. 

It’s made on a family-owned farm that uses sustainable farming practices.

In our latest column for ClubTIC, we shine a spotlight on Meredith Dairy while looking at products that are perfect to use on club menus.

In the News... Straight To The Source talk to ClubTIC.

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Brother Mountain Macadamias 

North Coast, NSW

We sell seasonal macadamia products from our family farm nestled between the Brother Mountains on the Mid-North Coast of NSW

Brother Mountain Macadamias

We sell seasonal macadamia products from our family farm nestled between the Brother Mountains on the Mid-North Coast of NSW

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Celebrating Trailblazing Women in Food

Go Straight To The Source this Easter

In the News... Straight To The Source talk to ClubTIC.

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