Inspired by the local history, Josh Walker and his team produce fine single malt whiskies to make Timboon famous once again for its high-quality whisky. This distillery is a tribute to the amazing distilling history in the 1800's in the region.

In the 1890s, Tom Delaney was the most notorious distiller in the Timboon district. It’s been noted that, at the peak of his illegal distilling career, he was producing 100 gallons of high-quality whisky each week. He labelled it ‘Mountain Dew’ and cheekily put the official Government stamp on it. Eventually the Government decided to wipe out the illegal trade and Detective Inspector Christie was put in charge of shutting it down. Christie disguised himself as a travelling tinker as part of his mission to catch out Delaney. The assignment came to a head with shots fired and the distillers escaping. For years, bottles of Mountain Dew continued to mysteriously emerge across the district and the locals’ taste for a good single malt is still very much alive today.

The whisky made at Timboon Railway Shed Distillery is a single malt whisky, distilled in a pot still, using malted barley as the only grain ingredient. Josh's inspirations are the great single malts of Scotland, so it’s only natural that his own whisky is made to the same time-honoured traditions.


Nip of Courage

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Timboon Railway Shed Distillery

Great Ocean Road, VIC

Located in South West Victoria, 15 minutes inland from the 12 Apostles, Head distiller Josh Walker and his team produce fine Single Malt Whisky.

Vannella Cheese was born in Conversano, Puglia. The southern Italian town is also the birthplace of our Mum, Pina Vannella. Our Dad, Vito Minoia, the head cheese-maker at Vannella, was born 15km down the road.

Conversano is also the birthplace of our burrata, a fresh, stretched curd cheese that is filled with creamy stracciatella and then hand-tied. At 16 years old, Dad (apprenticed to a cheese maker in Conversano), learnt how to hand stretch curds for this cheese the traditional way. Back then everything was done by hand: the burrata, fior di latte, treccine, nodini, scamorza. 

Over the following years Dad worked in some of Italy’s best cheese factories, but he always returned to Conversano; at first it was to marry Mum, and later to open their business - Caseificio Vannella. Eventually, we, my sister and I, were also born in Conversano.
When we moved to Australia, we brought a little bit of Conversano with us - we brought the cheese.  In fact, we moved our lives around this cheese, first setting up in Cairns to be close to the dairy herds and buffalo and later moving to the city, to bring the fresh cheese closer to the tables where it was being served.

We embraced Australia and Australia embraced us. At Vannella we now make a variety of fresh, stretched curd cheeses that sing the traditions of our birthplace, along with cheeses and dairy products that we have learnt from the people we have met in Australia. We approach each with the same care for quality and authenticity.

You can’t get closer to tradition than that.


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Vannella Cheese

Sydney + Surrounds, NSW

Based in Marrickville, NSW using single origin, Australian cow and buffalo milk, we handcraft a variety of fresh, stretched curd cheeses following artisan traditions.

Crafted in the heart of the Riverina, in the small town of Whitton NSW, Voyager Craft Malt specialises in producing small batch single origin artisanal malts from a diverse range of locally grown and regionally sourced premium quality grain.

Built on the foundation of 4 generations experience producing grain in a region with a rich history of high quality cereal grains and strong support from brewers, distillers, bakers, farmers, family and friends have seen Voyager Craft Malt grow from 'playing around’ in the back shed, to restoring and embracing character and the identity of grains to create malts that inspire and push the boundaries of craft beer and spirits.

Voyager continue to experiment and innovate with a range of high-quality sprouted grains and malts, sourcing only the very best grains for malting, producing the best malt for craft beer and whisky and helping brewers, bakers and distillers connect consumers to growers from paddock to pint.


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Voyager Craft Malt

Riverina, NSW

We sustainably produce small batch, single origin artisanal malts from our own locally grown and regionally sourced seasonal grains for bakers, brewers and distillers.

Committed to Excellence in Everything We Do.

In the precarious world of taste and cuisine, one of the hardest things to find is consistency. Catering reputations have been won and lost overnight through unfulfilled promises of quality or supply. The high standards set by Western Plains Pork is a reflection of the values of its directors, who are personally involved in the day-to-day running of the company, and who all have relevant experience in the field. They believe consistent, high quality products and service result from a long-term commitment to clients, staff, animal welfare, and the environment that sustains them all.

Western Plains Pork source their breeding stock through the Pig Improvement Company (PIC Australia) - a worldwide pig breeding franchise that has developed a pig based on the Large White, Landrace and Duroc breeds. It is the quality of the pigs plus an ethical and humane farming program that forms the foundation stone of Western Plains Pork quality. The result? Western Plains pigs are among the healthiest pigs in Australia.

Western Plains Pork is produced completely free of artificial growth agents or stimulants. All stock is fed a diet comprising wheat and barley naturally grown in the immediate area. This scientifically balanced regime is designed to maintain the animals in excellent health and condition.

Western Plains Pork is fully accredited by the Australian Pork Industry Quality Program and in many areas even exceeds the already high standards set by that body. Indeed, in Australia, approximately 5% only of pigs produced are bred outdoors.


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Western Plains Pork

Ballarat, VIC

Western Plains Pork is located in the cool, temperate grassland plains of Western Victoria, 150 kilometres west of Melbourne between Ballarat and Geelong. 

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Willowbrae Chevre Cheese

More info on this wonderful producer is coming soon!

Yanjala is a small-scale free range pig farm near Murgon, an hour inland from Gympie, South-East Queensland (Australia).

We keep a very small herd of only 6 sows and 1 boar. All of our pigs are born, raised and lovingly cared for right here on our farm.

We believe in ethical farming methods, keeping our numbers low to ensure that we are producing high quality true free range pork that is good for our bodies, good for the animals and good for our land.

Our beautiful pigs are completely free range; living outdoors, in the fresh air, on open pastures. They have the freedom to do what they love to do... run, dig, forage, wallow and most of all, socialise!

We have chosen to grow Wessex Saddleback pigs for our pork. Wessex Saddlebacks are a heritage breed pig, ideally suited for living in the outdoors and make wonderful paddock foragers. They have a beautiful gentle nature and love human contact.

We do not claim to be organic, however our pigs never receive additives, chemicals, hormones or antibiotics. Just real... natural... slow grown pork.

We ensure reduced food miles and packaging, by using several butchers throughout South-East Queensland, with minimal plastic waste.

Our pork is much darker in colour than your usual supermarket pork. The texture is completely different. It's extremely moist, sweet and full of flavour, with a wonderful marbling of fat that produces incredibly juicy succulent pork!

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Yanjala Farm - Pasture-raised, the slow way

Sunshine Coast, QLD

Yanjala is a small-scale free-range pig farm near Murgon, South-East Queensland. Our pigs are completely free-range; living outdoors, in the fresh air, on open pastures.

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Yarra Valley Berkshires

This wonderful producer has just joined our growing community. More info to come soon. 