Sporadical City Mushrooms is a female-led Melbourne mushroom farm that began in 2018 in a tiny inner-city rental with a big dream: to grow delicious, sustainable mushrooms for the local community. Today, the farm operates year-round from repurposed shipping containers beside Darebin Creek in Alphington.

Its modular urban farming model enables the production of gourmet mushrooms in small, underutilised urban spaces using zero-waste, chemical-free growing methods. The business has flourished through creative collaborations with local chefs, food businesses, and ecologists. Together, they have developed an exceptionally tasty range of products that reduce waste, celebrate local food systems, and even rescue surplus produce from fellow growers.

Schulz Organic Dairy is a family-owned, single-herd organic dairy farm in Timboon on the Great Ocean Road in south-west Victoria. For three generations, the Schulz family has produced small-batch dairy from their own herd of around 450 Friesian and Jersey cows, ensuring full traceability from paddock to plate. Certified organic and guided by regenerative farming practices, our girls carry the coveted A2 protein and graze certified organic pastures. We create real dairy, bottling and packaging on farm with minimal intervention. Low-and-slow pasteurisation preserves flavour and seasonality in our yogurt, quark, cream, butters, and unhomogenised milk. Schulz Organic Dairy is passionate about sustainable farming and connecting people with real food

Ocean Road Abalone is grown on the wild southwest coast of Victoria, where pristine Southern Ocean water flows through our farm near Port Fairy. Founded 30 years ago by local abalone divers, we produce premium Australian Tiger Abalone, raised sustainably from hatchery to harvest. Our abalone is carefully nurtured through its full lifecycle, delivering exceptional texture, flavour and consistency. Our range includes live, canned and ready-to-serve retort abalone, offering versatility for chefs, wholesalers and home cooks alike. It’s a product shaped by place, people and care, designed shared and celebrated.

Gather, Nourish, Celebrate.

Bruny Island are cheesemakers, farmers and brewers. Their products are unique and quintessentially Tasmanian. They tell the story of the place they were made, and the people who made them. As passionate and skilled artisans, their craft is rooted in tradition and their methods are uncompromising. Production is always small, which reflects the seasonality of the place Bruny Island farms and creates.

KIN is the brainchild of Port Lincoln Southern Bluefin Tuna fishing companies, who identified an opportunity to collaborate and develop premium Southern Bluefin Tuna products reflecting sustainable provenance and unsurpassed nutritional value. Their mission is to minimise waste, seek new markets, and build an ethical industry for future generations - their kin.

From humble beginnings in 2013, St David Dairy began with the hand-bottling of fresh farm milk on St David Street in the heart of Fitzroy. Their founder was a fourth generation dairy farmer who wanted to bring the dairy back into the daily lives of inner-city locals and since has seen the community embrace thier award-winning milk, yoghurt, butter and cream.

The Fermentary is Australia's home of living foods. Founded by Sharon Flynn — bestselling author, award-winning producer, and internationally recognised fermentation expert — The Fermentary has spent 14 years making ancient preservation techniques accessible, delicious, and deeply relevant. From wild ferments to milk kefir, subscription boxes to sold-out workshops, this is fermentation without the fuss.

Little Tin Co is a small-batch Australian tinned seafood producer committed to quality, sustainability, and craft. Inspired by the conservas of Spain and Portugal, the company works with local fishers to source premium Australian seafood, which is carefully preserved in South Australia using traditional methods and simple ingredients. Little Tin Co creates chef-driven, flavour-focused conservas that celebrate Australia’s catch and deliver a gourmet experience in every tin.

Allegria Pasta passionately create the finest quality handmade fresh pasta dishes - inspired by the traditions of Bologna - that transport you, evoking emotions and memories.

Savour creamy burrata served with delicious sides like mortadella, pickled cauliflower, burnt almonds, and more. Enjoy their focaccia with porchetta and salsa verde or fresh radicchio with blood orange dressing. Buon appetito!

Founded in January 2018, Wonder Pies is the brainchild of renowned Melbourne chef, Ray Capaldi, established as a wholesale bakehouse that specialises in a range of savoury and sweet bakery products. At its core, Wonder Pies looks toward a future where premium quality food is accessible and convenient as a casual dining experience.

D.O.C. is real Italian eating and age-old simplicity refreshed with contemporary flair.

L’Artisan is all about sharing the founder, Lionel's passion for traditional French recipes. A love story that started from a young age when Lionel was lucky enough to be involved in the process of making these amazing flavoursome jars - a tradition in his family that was passed on through generations. Lionel has carried these recipes over 35 years working as a head chef. Now he is sharing them with you. Bon appetit.

Mandolé Orchard is a family-owned and sustainably operated almond orchard located in Griffith, NSW. They're committed to growing and producing high-quality Australian almonds and almond-based products with the simplest of ingredients. Their range includes Australia’s first and only single-origin almond milk, hand-selected premium almonds, and a luxuriously smooth almond butter.

Since 1978, Puopolo has crafted authentic Italian smallgoods, blending tradition, family recipes, and distinctive flavours inspired by their rich Italian heritage. Today, brothers’ Vito and Michael continue that tradition in delivering a range of salami, cured and cooked smallgoods.

Batch churned in the Yarra Valley, Madeleine draws inspiration from historic and contemporary butter-making techniques, as well as the very best artisan butters of France. Their cultured butters are crafted with the utmost care and designed to enhance every meal, whether as an ingredient or accompaniment. Madeleine Butter hope that this simple household staple can turn ordinary moments into something special.

All natural, grass-fed, Melbourne-made beef jerky.

Milawa Cheese Company began in 1988, after founders David and Annie brought an old butter factory in the high country of Victoria - inspired by their trip to northern Italy, and fuelled with courage, David and his friend Richard set out on a pioneering path to make the kind of cheeses they loved to eat but couldn’t find.

Stone and Crow Cheese Company are a boutique, family-owned business that produces high-quality, handmade cheeses in small batches. With over two decades of expertise, their passion for cheese-making has been inspired by experiences in France, Italy, and Canada. These influences are evident in their range of soft and hard cheeses crafted from the finest cow and goat milk.

Del Bocia was created from a deep love of real food and a desire to revive a traditional butter-making craft from the Italian Alps. Alberto grew up in a family that prized honest, high-quality ingredients - especially the fragrant, creamy butter his parents would travel into the Dolomites to find from a small artisan seller. Years later, in Australia, unable to find that same taste, Alberto began making it himself. Today, Del Bocia butter is slow-churned using the finest Australian grass-fed cream and vintage machinery restored from the very region that inspired it. No shortcuts. No additives. Just pure, honest butter with soul.