Gourmet Pantry

Made from Yarra Valley shiraz wine from our good friend Rob Dolan. This jelly is fruity and intense, and is great with brie and other soft cheeses. It also partners well with goat cheese and some light blues.

This relish is sweet from the peppers and has a tangy finish from the tomatoes. It goes well with just about anything and is particularly good in sandwiches and burgers, with barbequed meats or under melted cheese on toast.

The sweet fragrant raspberries give this jam a full flavour that is balanced with a tart finish.

Great with cheese, dips, pate and antipasti, unlike traditional water crakers, our wafer crackers have a fine melt in the mouth texture with subtle taste. 

This rich bone broth is extracted from grass fed, free range beef bones over a 24 hour period.

Simply heat and serve, adding a pinch of salt for flavour.

Ingredients: Water, grass fed beef and beef bones, Apple cider vinegar, rosemary extract (Natural antioxidant).

Artisanal sardines made from the freshest fish in Portugal. Hand-selected, hand processed, hand wrapped works of art.

When it comes to sardines, it’s safe to say that Pinhais & Cia are sticklers - in the best possible way.

Since 1920, this iconic Portuguese brand has been blowing the competition out of the water with their fastidiously handcrafted artisanal sardines, NURI.

What’s their secret? Attention to detail.

First, they hand-select the freshest sardines from local master fishermen. Grown in the cold waters of the Atlantic, these fish contain unique nutritional properties and remarkable depth of flavour.

Rather than machines, each fish is prepared slowly by hand according to secret family recipes. They’re gently ‘vapour cooked’, packed in premium 100% Refined Olive Oil and hand-wrapped in beautiful vintage packaging, in a final act of craftsmanship.

This honey has been sourced from the beautiful Black Spur, located approximately 80km North East of Melbourne between Healesville and Narbethong in Victoria.

It is the tallest flowering plant and one of the tallest trees in the world, second to the coast Redwood.

Notes: bold, robust, caramel, golden syrup, earthy.

A rich, pure bone broth extracted from free range Australian chicken bones over a 24 hour period. Made the authentic way with no vegetables, our broth is rich in life-boosting minerals and amino acids.

Simply heat and serve, adding a pinch of salt for flavour.

19g of protein per 250g!

Ingredients: Water, free range chicken and chicken bones, apple cider vinegar, rosemary extract (natural antioxidant).

‘Toast’ is oh so thin, light and crisp, but what makes it unique is that around 60 % of the cracker is composed of fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so - well ‘seedy’!

For Delicate Goats’ Milk Cheeses such as Valençay, Crottin de Chavignol & Ragstone.

Ingredients: Buttermilk, Wheat Flour, Dried Apricots (30%)(Sulphites), Sesame Seeds (19%), Pistachio Nuts (6%), Honey, Soft Brown Sugar, Extra Virgin Olive Oil, Raising Agent (Sodium Bicarbonate), Sea Salt, Sunflower Seeds (0.5%), Natural Flavouring. Not suitable for nut allergy sufferers.

The city of pickles wouldn't be complete without the New York deli. Handmade the traditional way, this old faithful from the block is as natural as it is lipsmackingly tasty. Upgrade your sandwich side-kick or show your cheeseboard who's boss.

This fully flavoured vegetable stock is made the traditional way with at least 50% organic vegetables and herbs.

We choose market-fresh, unblemished vegetables, slowly simmer them for at least 8 hours, and then reduce the liquid. the result is a stock with a remarkable intensity and depth of flavour. use generously in risottos, stews, soups and more. no preservatives, no additives. it’s real food.

Ingredients: water, onions, carrots, celery, tomato, leeks, parsley, black peppercorns, rosmarinic acid (natural antioxidant), bay leaves. made with at least 50% organic vegetables.

Provenance of vegetables: at least 50% of vegetables used are certified organic, all vegetables are sourced from victorian markets.

A rich, sweet preserve with the texture crunch of dried figs. Great with Stlton and string blue cheese. Spread on a cracker or fresh bread with some goat cheese it make a delicious canape.

Sweet caramelized onions with some balsamic vinegar, brown sugar and some subtle spices give this versatile condiment a lovely rounded flavour. Excellent with bangers and mash, on a hamburger or served as a canapé in pastry cases with soft goats cheese on top.

Deliciously sweet with a hint of chilli, this chutney is ideal to cool down a hot curry or add to a chicken salad. It can also be used to baste roast pork or chicken and is an excellent glaze for baked ham.

The tartness of rhubarb and the sweetness of ripe strawberries result in a perfectly balanced jam.

The finest Yarra Valley Apricots give this jam an intense sweet sharpness.

Artisanal sardines made from the freshest fish in Portugal. Hand-selected, hand processed, hand wrapped works of art.

When it comes to sardines, it’s safe to say that Pinhais & Cia are sticklers - in the best possible way.

Since 1920, this iconic Portuguese brand has been blowing the competition out of the water with their fastidiously handcrafted artisanal sardines, NURI.

What’s their secret? Attention to detail.

First, they hand-select the freshest sardines from local master fishermen. Grown in the cold waters of the Atlantic, these fish contain unique nutritional properties and remarkable depth of flavour.

Rather than machines, each fish is prepared slowly by hand according to secret family recipes. They’re gently ‘vapour cooked’, packed in premium 100% Refined Olive Oil and hand-wrapped in beautiful vintage packaging, in a final act of craftsmanship.

Australian golden roasted peanuts, ground to creamy smooth perfection and lightly salted. That’s it! No sugars. No hydrogenated oils. No preservatives. Just the non-stop thrill of peanut butter splendour.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Vermicelli is one of the most ancient Neapolitan pasta shapes, so much so that once upon a time pasta-makers were known as vermicellari. A document dated 1284 attests to their sale, while the first published recipe probably dates back to the 15th century, in the "Libro de arte coquinaria" (1464-65), by the celebrated Mastro Martino. The name refers to their shape, reminiscent of small worms (vermi).

Made from rose pink ruby grapefruit, this marmalade has a pithy grapefruit tang and chunky texture

Artisanal sardines made from the freshest fish in Portugal. Hand-selected, hand processed, hand wrapped works of art.

When it comes to sardines, it’s safe to say that Pinhais & Cia are sticklers - in the best possible way.

Since 1920, this iconic Portuguese brand has been blowing the competition out of the water with their fastidiously handcrafted artisanal sardines, NURI.

What’s their secret? Attention to detail.

First, they hand-select the freshest sardines from local master fishermen. Grown in the cold waters of the Atlantic, these fish contain unique nutritional properties and remarkable depth of flavour.

Rather than machines, each fish is prepared slowly by hand according to secret family recipes. They’re gently ‘vapour cooked’, packed in premium 100% Refined Olive Oil and hand-wrapped in beautiful vintage packaging, in a final act of craftsmanship.

Type of Charcuterie: Ham
Country: Spain
Meat: Pork
Portion: 150g

Tasting Notes: Slightly salty with complementary sweet notes giving a beautiful flavour

Images for illustration. Our cold cuts are delivered fresh in sliced portions, ready for your charcuterie board, platter, or sandwiches!

Artisanal sardines made from the freshest fish in Portugal. Hand-selected, hand processed, hand wrapped works of art.

When it comes to sardines, it’s safe to say that Pinhais & Cia are sticklers - in the best possible way.

Since 1920, this iconic Portuguese brand has been blowing the competition out of the water with their fastidiously handcrafted artisanal sardines, NURI.

What’s their secret? Attention to detail.

First, they hand-select the freshest sardines from local master fishermen. Grown in the cold waters of the Atlantic, these fish contain unique nutritional properties and remarkable depth of flavour.

Rather than machines, each fish is prepared slowly by hand according to secret family recipes. They’re gently ‘vapour cooked’, packed in premium 100% Refined Olive Oil and hand-wrapped in beautiful vintage packaging, in a final act of craftsmanship.

This honey has been sourced from the magificient Pyreness ranges located approximately 200km North West of Melbourne between Avoca and Ararat.

An Australian all time favourite with a pleasant delicate flavour.

Notes: sweet, fresh, waxy, mild and delicate

Intentionally subtle, so as to never overwhelm the cheese. Flavoured with ground walnuts and a drizzle of honey. Serve with Stilton or any blue cheese.

Ingredients: Wheat Flour | Extra Virgin Olive Oil 10% | Autolysed Yeast | Natural Flavourings | Ground Walnuts 3% | Soft Brown Sugar | Honey 2% | Sodium Bicarbonate (Raising Agent)

Intentionally subtle, so as to never overwhelm the cheese.
Flavoured with fig and a drizzle of honey. Serve with Manchego or any ewes’ milk cheese.

Ingredients: Wheat Flour, Extra Virgin Olive Oil 10%, Dried Fig Pieces 7%, Autolysed Yeast, Dark Muscovado Sugar, Honey 1%, Lemon Juice Concentrate, Sea Salt, Sodium Bicarbonate (Raising Agent), Natural Flavouring

Australian golden roasted peanuts, ground to chunky perfection and lightly salted. That’s it! No sugars. No hydrogenated oils. No preservatives. Just the non-stop thrill of peanut butter splendour.

This fully-flavoured stock is made the traditional way with genuine Australian grass fed, free range cattle.

We roast the bones in small batches, slowly simmer them with our specially selected vegetables and herbs for at least 12 hours, and then reduce the liquid.

Ingredients: water, free range beef and bones, roasted carrots, tomato paste, roasted onions, celery, rosmarinic acid (natural antioxidant), bay leaves.

Provenance of beef bones: exclusively grass-fed, free range cattle from the pastures of victoria and new south wales, with no supplementary food or chemicals used.

Made using ripe blood plums, this jam has a decidedly European flavor with a delightful sour finish.

Type of Cheese: Hard Cheese
Country: France
Milk: Cow's Milk
Type of Milk: Unpasteurized
Portion: 100g

Tasting Notes: Aged 14 months giving the cheese a creamy texture with nutty and caramelized flavours

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Wider than linguine, the name of this shape comes from its resemblance to the strips used for the hems of clothes. Fettucce are ideal with meat-based sauces, or with shellfish.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

A much-loved shape used all over the Italian peninsula but originating in Liguria. Linguine go very well with Genoese pesto or with fish or shellfish-based sauces. A classic Gragnano dish is linguine with clams.

This fully-flavoured stock is made the traditional way with genuine free range Australian chickens.

We slowly simmer the bones with our specially selected vegetables and herbs for at least 10 hours, and then reduce the liquid. the result is a stock with a remarkable purity and depth of flavour. use generously in risottos, stews, soups and more.

Ingredients: water, free range whole chicken and bones, onions, carrots, celery, rosmarinic acid (natural antioxidant), bay leaves.

Provenance of chicken bones: certified free range chickens from victorian farms.

Full of large pieces of aubergine, this spicy pickle makes a fantastic base for a Middle Eastern style pizza. Or stir it through natural yoghurt with chopped fresh coriander and serve it on the side of grilled foods.

A classic blend of orange, lemon and grapefruit, this marmalade is light and fresh with a tangy citrus finish

Type of Cheese: Soft Cheese
Country: France
Milk: Cow's Milk
Type of Milk: Unpasteurized
Portion: 100g

Tasting Notes: Rich, decadent and aromatic notes combine with the rich flavours of black summer truffle

Pepe Saya Cultured Butter is rich in taste with a buttery aroma. This taste is achieved by allowing fresh cream to ferment and sour, creating our crème fraîche. This is then churned and handpacked into the unique round pat.

Cultured Butter- The Lactobacillus culture we add to fresh cream converts lactose into lactic acid, which produces additional aroma compounds such as diacetyl which causes the extremely buttery scent and flavour that uncultured butter does not normally possess.

This traditional bittersweet Spanish-style merlot based finishing vinegar is crafted from premium merlot grapes from selected cool climate southeastern Australian vineyards.

Garnet red and full-bodied, it displays rich red berry fruit aromas underpinned by tinges of toast and mulled pears, leading to a structured, complex, long palate with a spicy final twist.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Together with orecchiette and trofie, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. It's a dried durum wheat pasta version of the traditional home-made egg pasta shape made using a comb-like tool.

Type of Charcuterie: Salami
Country: Spain
Meat: Pork
Portion: 150g

Tasting Notes: Crafted from the famed black-hoofed Iberico pork, and seasoned with sea salt & black pepper. Eep red in colour with a complex meaty flavour

Images for illustration. Our cold cuts are delivered fresh in sliced portions, ready for your charcuterie board, platter, or sandwiches!

Type of Charcuterie: Ham
Country: Italy
Meat: Pork
Portion: 150g

Tasting Notes: Cured for 18 - 22 months, the Parma Ham has delicate pink meat marbled with streaks of indulgent white fat

Images for illustration. Our cold cuts are delivered fresh in sliced portions, ready for your charcuterie board, platter or sandwiches!

Toast' is oh so thin, light and crisp, but what makes it unique is that around 60 % of the cracker is composed of fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so - well 'seedy'! For Rich Blue Cheeses such as Fourme D'Ambert, Stilton & Gorgonzola Dolce.

Ingredients: Buttermilk, Wheat Flour, Glace Cherries (20%) (Cherries, Glucose Fructose Syrup, Concentrates (Carrot, Radish, Blackcurrant), Acidity Regulator (Citric Acid)) (Sulphites), Almonds (14%), Dried Sweetened Cranberries (Cranberries, Sugar, Sunflower Oil), Linseeds (11%), Honey, Lemon Juice, Extra Virgin Olive Oil, Raising Agent (Sodium Bicarbonate), Sea Salt, Natural Flavouring. Not suitable for nut allergy sufferers.

Toast' is oh so thin, light and crisp, but what makes it unique is that around 60 % of the cracker is composed of fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so - well 'seedy'! For Lush Creamy Cheeses such as Chaource, Brillat-Savarin, Brie de Meaux & Vacherin Mont D'Or.

Ingredients: Buttermilk, Wheat Flour, Chopped Dates (29%), Hazelnuts (16%), Pumpkin Seeds (14%), Honey, Extra Virgin Olive Oil, Soft Brown Sugar, Raising Agent (Sodium Bicarbonate), Full Cream Milk Powder, Sea Salt. Not suitable for nut allergy sufferers.

Intentionally subtle, so as to never overwhelm the cheese.
Made from a blend of gluten-free cereals, tapioca, buttermilk, extra virgin olive oil and sea salt. Serve with Pecorino or any hard cheese.

Ingredients: Buttermilk, Tapioca Starch, Gluten-free oat flour, Rice starch, Potato Starch, Extra virgin olive oil (11%), Maize starch, Crystal sea salt (5%),Gluten-free malted barley, Autolysed Yeast, Sea salt (1%), Raising agent: Sodium bicarbonate.

An intensely sharp and bitter marmalade with distinctive bright shreds of orange peel