To Plate - Producers

All The Things

All The Things are all about creating truly delicious food. The kind of food you reach for first, without even knowing that it's 100% plant-based and whole, more often than not gluten-free, and quite often raw. Nutriet dence, essential nourishment of a particular kind that ticks all the boxes.

They pride themselves on recycling all paper, glass, and soft plastics throughout the production process within our kitchen. Their packaging is 100% recyclable. Being proactive is important to All The Things, and they are firm believers that starts on your plate!

Ben Haines Wine

Yarra Valley, VIC

Ben's life in wine began in the vineyards. It is the vineyard that informs his winemaking and inspires his creativity. It is the place that feels like home, and where he just loves to be.

Ben's winemaking also aims to showcase the vastness of aroma, flavour and texture, and present this with elegance, detail and poise. Signature to the Ben Haines style is the ability of these wines to drink beautifully in their flashy youth, whilst promising the ultimate rewards with long-term ageing.

Blue Hills Honey

Mawbanna, TAS

Robbie and Nicola Charles of Blue Hills Honey harvest honey containing some of the highest antioxidants of any honey in the world. The family has been making honey this way for more than 60 years.

The journey from Leatherwood flower to honey pot begins with busy bees feeding on Leatherwood trees hidden deep within Tasmania’s pristine rainforests. The honey is then delivered from happy hives straight to the pot with no additives.

Cuvée

Carrum Downs, VIC

In 2014, Maître Patissier, Chocolatier and Wine Connoisseur Deniz Karaca and his wife Kylie founded Cuvee Chocolate from their kitchen base, right at the fringe of the Mornington Peninsula in Victoria.

Since their humble beginnings, Kylie, Deniz and their team of passionate chocolate makers dedicate themselves every day to make Cuvee Chocolate the Home of Australia’s most exclusive and iconic range of chocolate.

Five Groves Olive Estate

Strathbogie Ranges, VIC

Five Groves Olive Estate specialises in the Frantoio variety of olive, which originates in Tuscany, Italy, and is renowned for its superior and bold oil.

Being blessed with a similar climate to the Mediterranean, the granite hills of the Strathbogie Ranges is the perfect place for the thriving grove. With chilly winters and long, hot summers their olive trees feel very much at home under the Australian sun.

The whole Five Groves team gets to work in the grove on the year-round cycle of pruning, soil improvement, tree health, harvest, bottling and selling.

Forager Food Co.

Red Hills, TAS

John and Sophie Ranicar are the descendants of well-known Tasmanian food production families and the Ranciar's are continuing this legacy. The Ranicar's established The Forager Food Co., in 2009 to utilise and preserve the best local produce in its purest form – freeze dried.

On their family property, John and Sophie have built a world-class freeze drying facility with state of the art equipment. They process, dry and package a diverse range of foods providing long shelf life whilst protecting the most valuable and delicate ingredients including vitamins, minerals, antioxidants, colours and flavours.

House of Fudge

Hobart, TAS

Handcrafted in Hobart, House of Fudge sources local Tasmanian and Australian ingredients to create a national award-winning range of quality fudge.

Their fudge is gluten free and has a smooth and creamy texture. A guaranteed blissful Tasmanian fudge experience.

Kombu Kombucha

Sydney, NSW

The brewer behind Kombu Kombucha is interested in one thing: flavour. “Why not take this ‘healthy’ drink and turn it into something that can really be enjoyed?”

Handcrafted by brewing a giant pot of organic sweet tea, adding beneficial yeast & bacteria in the form of a S.C.O.B.Y. (Symbiotic Colony of Bacteria & Yeast), they then wait for the magic fermentation process to happen. The result are refreshing, lightly effervescent sweet & tangy drinks that are not only good for you, it also tastes delicious. All-natural as well.

Rosevale Lentils

Yorke Peninsula, SA

Rosevale Lentils are a family owned farming business that's deeply passionate about sustainability and healthy eating. They grow nutritious lentils to provide your family with healthy, low-cost and convenient meals.

They use sustainable farming practices to protect their precious environment and ensure you enjoy the highest quality lentils with the best possible nutritional value. Straight from their paddock to your plate – they are packed with freshness, nutrients and flavour.

Sample Coffee

Sydney, NSW

Sample Coffee focuses on offering a consistently high-quality coffee experience in balance with a responsible business practice based on respect, generosity and joy.

They do this by being present, paying attention to the small details and investing in long-term relationships with those who also care about their communities and lands.

Singing Magpie Produce

Riverland, SA

Singing Magpie Produce grow and produce delicious, premium sun-dried fruit and gourmet goodies for people who care where their food comes from.

They care about their ecological footprint. They use low impact farming methods and focus is on providing access for customers to seasonal Australian produce. Their move into semi-dried products aims to offer unique Australian products to the market and minimise our product waste.

Spiralz Fermented Food

Tuggerah, NSW

Michelle has created a business that makes delicious, clean, raw, vegan, fermented food that is also dairy and gluten-free.

The team selects the best organic vegetables to create premium sauerkraut, kimchi, and probiotic-rich tonics. The texture and quality of our products are superb, ensuring a food that is not only good for you but also offers an outstanding taste.

Tasman Sea Salt

Little Swanport, TAS

Tasman Sea Salt is situated in one of the world's most pristine natural environments. Preserving these beautiful surroundings is central to the ethos of Tasman Sea Salt, harnessing sustainable energies throughout the production process.

Tasman Sea Salt utilises age-old salt harvesting traditions alongside innovative new clean energy technologies. While the technology may be innovative the methods are simple - evaporating off fresh water to leave pure white salt flakes with nothing added and nothing removed.

UTONIC®

Adelaide, SA

UTONIC®'s vision is to create and promote a healthier body and mind through naturally great tasting drinks that are scientifically designed for living life. They strive to grow our business with the same honesty and integrity they use to craft their drinks.

Founders Toby Yap, Michael Brinkley and Tyson Goldsack woke up to the realisation that it should be possible to lead a healthy life while also achieving their daily goals in a high-pressure, fast-paced work and social environment.

XO Foods

Merimbula, NSW

XO Foods are lovers of granola & muesli. They've created a wholesome, clean breakfast range of Moozly that was inspired from the found Chantelle's personal motivation to improve the health and wellbeing of her family. The XO Foods ethos is about eating the way nature intended. Naturally. Because fresh food has a shelf life.

Drunken Sailor Canning Co.

Inner West, Sydney

Small batch and big flavour best describe the preserves created at Drunken Sailor. The premium ingredients and unique flavours are poured into every jam, relish & mustard created. Created in 2013, Drunken Sailor Canning Co. is about bringing a bit of humour to the table. Their range of delicious jams, relishes and mustards will leave you wanting more.

Symons Organic Dairy Co

Mortlake, VIC

Third-generation milkman, Bruce Symons, believes organic farming is the most healthy and sustainable approach. Bruce and his family have been committed organic food consumers for more than a decade and they want to make organic dairy products accessible to all!

They know that people are drawn to organic food for a variety of reasons, ranging from superior taste through to concerns about contamination and environmental sustainability. All their milk is from farms, processors and products that are Certified Organic.

Toolunka Creek Olives

Riverland, SA

Toolunka Creek Olives was started in 2006 by Craig McClory and Andrea Chick who discovered Toolunka Creek whilst on a houseboat holiday in the Riverland the previous year. From their search for the ideal waterskiing property came a gradual transition from city life to farm life.

Craig and Andrea’s love of the Murray River and its environment lead to the creation of a sustainable olive farm. Toolunka Creek Olives now produces 6 varieties of premium green olives and Kalamata, all of which are selected from circa 9000 trees on 3 farms.

Asterisk Kitchen

Croyden, VIC

Director, Younes Khazour was born and raised in France, beginning his chef / pâtissier career in the Loire Valley. After meeting his wife Kate, he followed her to Melbourne in 2004. After sixteen years of working in the industry at the peak of gastronomic and hatted restaurants, Asterisk Kitchen was born.

Asterisk Kitchen started from testing sweet cakes at the local market, along the banks of the Yarra River. Asterisk Kitchen continue to research and develop prodicts that aim to reflect French elegance, fine dining and a deep philosophy for good food.

Chef Luca Ciano

Bondi, Sydney, NSW

Luca, is an Italian born chef residing in Bondi. His journey from Milan to Australia is clear in his cooking as it pays beautiful homage to his family and his roots. In fact, Luca is arguably one of the hardest working people in the culinary world, and while he has his finger in many pies, he’s still the face who fronts renowned market stalls around Sydney and Australia, demonstrating his eponymous range of bespoke pasta sauces and handmade pasta.

Meru Miso

NSW

Meru Miso is Australia’s premier producer of authentic Australian-made Miso.

The range of Miso and Koji is best described as uniquely delicate, treating your tastebuds to flavours of sweet, savoury and the elusive fifth taste, known as Umami.

The Miso and Koji is made by hand using traditional Japanese techniques in Australia, resulting in naturally fermented Miso and Koji that is rich in enzymes, probiotics and antioxidants.

St David Dairy

Fitzroy, VIC

Bringing back the 1920’s concept of the ‘Micro Dairy’, St. David Dairy have reignited a tradition in the inner city Melbourne suburb of Fitzroy. St. David Dairy ensures traceability to their milk and cream, only sourcing milk from select dairy farms within 100km of Fitzroy, and cream from a small number of Gippsland dairy farms.

Always looking for ways to continuously reduce their environmental footprint in both product and processes, St. David micro-dairy set up allows for minimal impact through their equipment and processing methods, in an effort to reduce the large amounts of energy usually required by a larger scale dairy.

Tas-Saff

Glaziers Bay, TAS

In 1990, Terry and Nicky Noonan moved from Sydney to 3 acres of land in the idyllic Huon Valley and started Tas-Saff.

One evening when they had friends over for dinner, they decided to prepare a paella, and found it difficult to source saffron locally. Eventually, they tracked down a small 150mg jar for $14.95 and were stunned at just how prized the spice was.

Curiosity prevailed and the couple found that Tasmania had ideal conditions for growing saffron and that the vast majority of saffron sold in Australia was imported. This lead to the love affair of saffron!

Mandolé Orchard

Lake Wyangen, NSW

Established in 2004, Mandole Orchard is a family owned and sustainably operated almond orchard.

They are passionate and committed to growing and producing high-quality Australian almonds and almond-based products with the simplest ingredients.

It's the collaboration between family, farm and home which allows the Mandolé Orchard team to provide a unique offering of fresh, honest and nutritious products that carry the signature Mandolé flavour you won't find anywhere else.

Maffra Cheese Co.

Gippsland, VIC

Maffra Cheese Co. is located on a dairy farm near Maffra, in the heart of Gippsland’s lush dairying country.

The milk used to make Maffra Cheese is sourced mainly from Holstein-Friesian cows and the cheeses are hand-crafted on the farm.

Maffra Cheeses are handmade typically using little mechanisation – modelled on the very early Australian cheddar plants, the production facility is one of only a few remaining.

Gelato Messina

Sydney, NSW

The first Messina store opened in 2002 in Darlinghurst, Sydney. Nick Palumbo was the man behind it, moving from Adelaide to pursue his first store. The name Messina comes from Nick and Danny’s Sicilian heritage, and the birth city of their parents – Messina in Sicily, Italy.

They've moved from making everything from a tiny space next to the Darlinghurst store, to the HQ, factory and office in Rosebery, Sydney where the dedicated team of pastry & gelato chefs make and bake everything ready to be sent out.

Fancy Hank's

Melbourne, VIC

Since starting life as Melbournes' first truly authentic American slow-cooked barbecue offering back in 2012, Fancy Hank’s has grown from a backyard bar pop up to one of Melbourne’s most popular restaurants. Their authentic BBQ and hots sauces, pepper and rubs are now available to purchase.

Carboor Harvest

Victoria

All of the Carboor Harvest products are created from their very own nut trees that are harvested right here in North East Victoria. Or from the many other Australian growers with whom they have long-term purchase agreements.

As an integrated agribusiness they grow, harvest, manufacture and market premium nut products - to Australia and the world. They have complete supply chain oversight and work extensively with their growers and farms.

Long Paddock Cheese

Castlemaine, VIC

Long Paddock Cheese is a small-scale artisan organic cow’s milk cheese brand produced at and sold from its own cheesemaking facility in Castlemaine, Victoria. Its aim is to take quality milk from sustainable farming practices and, through innovation and collaboration, produce world-leading cheeses and other artisan dairy products.

The second arm of the business is The Cheese School, which offers professional artisan cheesemaking and other dairy training, a range of small-scale business-related training, as well as training for cheesemongers, regulators, home cheesemakers and cheese lovers.

Dairy-Free Down Under

Gold Coast, QLD

Created for those who choose or need to avoid dairy but don’t want to miss out on their favourite foods, there is soon to be a replacement for it all!

With over 30 years of manufacturing experience in fresh food, it’s their goal to provide quality and delicious plant-based products for people around the world.

Pialligo Estate

Pialligo, ACT

Award-winning artisan smokehouse creates naturally smoked products that showcase the best of the capital region. A subtle smokey aroma, well balanced flavour, delicate texture and minimal wastage are hallmarks of our products.

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