Craft your masterpiece with safer, Australian free range and pasteurised eggs.
The flavour, the versatility, the producers who care for the hens who lay them, and how we make eggs safer for kitchens and bars. We’re passionate about eggs and the small details that make them the powerhouse of just about any cuisine.
Born out of a desire to make kitchens safer without compromising on quality, and frustrated with the lack of free range options for commercial kitchens, Eggzi has been 23 years in the making.
Founder and chef Mark Beattie having worked in Australia and Internationally followed his passion for the best seasonal ingredients, provenance and a love of pasta right back to his roots.
“I was raised in rural Manning Valley, where my appreciation for food’s relationship to people, environment and community began.
“Provenance matters. People want to know where their food came from and how it was raised and produced.
The range includes Free Range Whole Eggs, Free Range Egg Yolks, Bartender Egg Whites & Dessert Egg Whites.
Where to Buy
Up-scale artisans: Vannella Cheese
Straight To The Source visits Sydney-based, artisan cheese producer, Vannella Cheese, and chats to creative director, Anthony Silvio, to find out what’s unique about their curds and whey.Read more
Recipe: Garlicious Grown’s sesame-roasted vegetables with black garlic aioli
Garlicious Grown lives, loves and celebrates black garlic. So much so that the Braidwood-based producer has shared their recipe for sesame-roasted vegetables with Straight To The Source to showcase this luscious and versatile condiment.Read more
Outback Lamb: Single-origin sausage rolls and pies launching in spring
Outback Lamb follows a simple philosophy. “We are striving to hit that sweet spot where the planet, profits and community are all winners,” says lamb producer and farmer, Fiona Aveyard.Read more
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