ALTO Olives was established in 1999 and lies at 850 metres where typically, apart from mid-winter, the days are sunny and warm and the nights cool, ideal conditions for olive growing.
Sustainable oleaculture practices govern ALTO grove management to ensure the trees produce peak quality fruit and reliable yields every harvest.
The picturesque estate comprises 20,000 olive trees of different European origin varieties, each chosen for particular attributes – suitability to the climate, oil yield, eating quality and consistency.
The varieties cultivated include Arbequina, Black Italian, Correggiola, Frantoio, Hardy’s Mammoth, Kalamata, Koroneiki, Leccino, Ligurian, Manzanilla, Nevadillo Blanco, Pendolino and Volos.
Simply put, Extra Virgin Olive Oil is just fresh olive juice straight from the olive.
ALTO Extra Virgin Olive Oil is crafted from quality olives and made without the use of chemicals or excessive heat, maximizing the oil’s remarkable health benefits and freshness.
ALTO’s Extra Virgin Olive Oil relies on peak condition fruit that is crushed within hours of the harvest.  Oil extraction occurs in a modern centrifuge, the workhouse of the HACCP Certified premises.
After pressing, the oil is stored in stainless steel tanks for six weeks then ‘racked off’ to remove any residual water or vegetative matter.  The oil is tested in an internationally certified government laboratory to ensure its chemistry meets the international standards for Extra Virgin Olive Oil.
The oil is then filtered through fine cotton fabric before packaging in nitrogen-sealed containers prior to bottling.
ALTO Table Olives are harvested, washed, graded and sized then naturally fermented using a brine solution of Olsson’s Australian sea salt and filtered rainwater.  The olives remain in the brine solution for 12 – 15 months, and are monitored for salt content and PH stability. The olives are washed again in filtered rainwater before being packaged in fresh brine for sale.

Two Providores

Simon Johnson

The Provedores

Savour and Grace

Artisan Foods

Black Pearl

Mise At Merchant

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ALTO Olives

Capital Country, NSW

Crookwell, NSW, is home to ALTO Olives, a dynamic family enterprise producing a diverse portfolio of exceptional quality Extra Virgin Olive Oils and Table Olives.

The Burdekin region in tropical North Queensland is home to Achacha’s Certified Organic plantation. The Achacha fruit has its origins in the tropical lowlands of the Amazon Basin, South America.  

The 16,000 tree Burdekin plantation is located at the base of a picturesque mountain range which forms part of the Great Dividing Range, 12 kilometres from the Coral Sea and right on the edge of the Cromarty Wetlands. 

The Achacha team is passionate about regenerative agriculture and biodynamic methods. The plantation, just south of Townsville, established in 2003, was the first commercial Achacha plantation in the world and remains the largest. The first fruit was sent to market in 2009. The biggest challenge has been marketing something completely new to consumers. The harvest usually starts in the first half of January, and continues for several months. The climacteric fruit is picked, washed, graded and packed then trucked on pallets to Brisbane, Sydney and Melbourne wholesale markets. 

Marks & Spencer first discovered the Achacha at Fruit Logistica Berlin 2011 and have stocked it since then. The fruit has a long shelf life so travel is not an issue. Taste experts describe the flavour as ’sweet, tangy, refreshing, like a sorbet’. Its sugar content is very low, making it attractive to diabetics. The Achacha sorbet has proven a winner at many food festivals. And as a bonus, as the fruit is grown without use of chemicals, the skin can safely be used to make a nutritious, refreshing drink free from unhealthy residues.

Distribution network

The fruit can be found in the large chains and quality fruit shops (ask at your local fruit shop to source from the wholesale markets) and online at www.achacha.com.au.


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Achacha

Tropical North Queensland, QLD

Originating from the Amazon, Bolivia, now grown biodynamically in Far North Queensland, the Achacha is a highly-prized new tropical fruit. Exports from Australia.

It’s the abundant display of chocolate, truffles and confectionary and feeling of warmth and generosity that keep people coming back to Adora Handmade Chocolates.

Since 1993, sisters Tina Angelidis & Katerina Stavropoulos have not only been focussed on making exceptional handmade chocolates, but also dedicated to building communities of people that are connected to their business and stores.

Visiting an Adora outlet is a truly unique experience. It is a place where you feel welcomed and comfortable. You can meet friends or colleagues, order a coffee, and choose from over 40 hand-made chocolates to indulge in whilst you sit and chat. And every coffee comes with a complimentary chocolate. What’s not to love!

Adora handmade chocolates are made to exacting standards, using European techniques, couverture chocolate and premium fillings.
The hallmark of an Adora chocolate is its fresh, vibrant flavour and natural, rustic look.

Without the use of fancy moulds and overzealous decorations, Adora handmade chocolates have become a benchmark gift, as the focus is on the quality of the product and not on the frills.

Now in biodegradable packaging, giving an ‘Adora’ (meaning gift in Greek) is as delicious as it is environmentally friendly.

With six unique outlets across Sydney, and a hand-crafted chocolate-making hub in the inner west, Adora has become a Sydney institution.

Foodies Australia

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Adora Handmade Chocolates

Sydney + Surrounds, NSW

Adora Handmade Chocolates, based in Marrickville NSW are renowned for producing quality handmade chocolates confectionery and gelato, using vibrant and innovative fresh ingredients.

Alexandrina Cheese specialise in making hard-style Jersey farmhouse cheese and luxury jersey dairy products here in Mount Jagged on the central Fleurieu Peninsula, South Australia. Our family handcraft our produce in our modern cheese room from our single origin Jersey Milk. 

The single herd of sixty Jersey cows graze on our dairy farm, producing 250,000 litres of grass fed milk each year, and we are able to utilise all of the milk in the cheese room. Harvesting our own Jersey milk is immensely important to us, and so we consider ourselves true farmhouse speciality cheese-makers. 

We are dedicated to providing nutritionally dense, healthy dairy foods to our loyal customers, and our family make it our mission to tell our story to as many of our customers as we possibly can.



Cheese Culture 

Bills Farm - VIC

Only Gourmet

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Alexandrina Cheese Company

Fleurieu Peninsula, SA

Handcrafted Jersey farmhouse cheese that reveal the flavours of the  Mt Jagged grazing lands of the Fleurieu Peninsula, South Australia.

All The Things is about creating truly delicious food.
The kind of food you reach for first, without even knowing that it’s 100% plant-based. Nutrient dense, essential nourishment of a particular kind that ticks all the boxes. It’s all the things because it’s All The Things.

Traditionally made with the twist of plant based ingredients, the range includes aged bloom-rind Cashew Camembert, Ashed Cashew Brie, Truffle Cashew Brie, Fresh and Smoked Almond Curds, Turmeric Butter, Whole Garden Vegetable Stock, Green Gomasio and a range of 12 bespoke tea blends.

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All The Things

Barossa, SA

All The Things, based in the Barossa, SA are artisan producers creating exceptional quality products that are 100% plant-based, gluten free, and quite often raw.

We’re here to give you that healthy sense of summer from our home on the Great Ocean Road, to wherever you are. 

All-natural, Vegan Australia Certified & less than 90 calories per serve… Arc hard seltzer is your feel good vibe in a can.

Choose from outback finger lime and mango or lemon myrtle and pink grapefruit.

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Arc Hard Seltzer

Great Ocean Road, VIC

All natural, sugar free hard seltzer, with a fresh, native twist. Made locally in the picturesque Great Ocean Road region of Victoria.

Once upon a time there was an Aussie girl named Angela, and a Kiwi boy named Brendon, and their two girls, Poppy & Saffron (yes, they love Saffron that much!). With a lifelong ambition to get back to their country roots, & a passion for amazing produce, in 2016 they took a deep breath and packed up & moved from their lives, friends, family and corporate jobs in Sydney, to Orange in regional NSW.

 

After a lot of soil testing, & backbreaking ground preparation, care & love, they hand planted their first 2500 saffron corms in 2018. The climate in Orange is perfect for Saffron, which likes 4 distinct seasons to thrive.

 

Fast forward 3 years, a huge amount of hard work, trial and error, they now maintain around 100,000 saffron corms (and growing) which produce some of the highest quality saffron in the world! The Argyles also begun using a special drying method, unique they believe to anyone in Australia which involves using humidity in their drying process. Studies have shown this quickly locks in maximum crocin content, and the result is maximum colour, flavour and aroma. This has resulted in overwhelming and consistent feedback that their saffron is especially potent, requiring only a fraction of what you would usually use in dishes.

 

The Argyles are highly passionate about quality produce, service and supporting community.

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Argyle Australian Saffron 

Argyle Australian Saffron produces the highest quality saffron from their property on the volcanic foothills of Mount Canoblas, in Orange NSW

We believe a happy, healthy pig that's able to exhibit natural pig behaviour in a free range environment and forage in fertile pastures will create the best tasting pork!

We farm in the highly productive Lower Southeast corner of South Australia, near the picturesque coastal town of Beachport. We already had sheep and cattle roaming our paddocks, so we thought, why not pigs too?!

We also have an extensive cropping program and incorporate our own barley, wheat and broad beans into the pig's diet, all grown and milled on farm.

We have 140 sows and currently supply butchers, supermarkets and restaurants in the Limestone Coast region, including Mount Gambier, Millicent, Beachport, Robe and Penola. We also process pigs weekly at Diamond Valley  so can organise delivery within the Melbourne region (whole carcasses only).

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Beachport Berkshires

Limestone Coast, SA

Perfectly Pastured Pork from the Limestone Coast of South Australia.
