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
Seeing red: sustainably-grown Australian saffron
Autumn is harvest time for saffron in Australia. Kicking off in April, it runs for several weeks with Australian saffron farms, Eladnelle Farm (Tasmania) and Argyle Australian Saffron (New South Wales) a hive of activity during this period.Read more
Chestnuts and pork: Chestnut Brae
Set across 70 acres on the Blackwood River Valley Farm Trail, Chestnut Brae is Western Australia’s only certified, organic sweet chestnut farm, and only one of two in the country.Read more
Bucking the trend with Pāmu Deer Milk
Highly nutritious with double the fat and protein of cow's milk, award-winning Pāmu Deer Milk offers chefs flexibility, versatility and innovation. This luxurious ingredient lends itself easily to be used in either sweet or savoury dishes.Read more
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