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.

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.

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!

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.

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.

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.

From Coal River Valley.

ACIDE™ make products with acid. They brine, ferment and preserve fruits, vegetables and whole grains to create unique and flavourful products that are good for you and the planet.