Our trusted suppliers are at the core of our food philosophy. We work closely with a select group of likeminded local growers, producers, artisans and suppliers whose practices are sound and whose ingredients are of exceptional quality. Their expert knowledge of their product and the seasons means the ingredients we use are always the best they can be.
The best thing about Feather & Bone is we don't have to ask a thousand questions about how the animal was raised and killed before we feel comfortable feeding it to our clients. Grant has done all the hard work for us. This ethical and sustainable meat providore sources whole pasture raised animals direct from local farms committed to animal welfare and genetic diversity. We pay fair price for it, but the end result is incomparable.
Step into the warehouse at Joto and you know the team has spent a long time thinking about how to get the best possible product for their customers. From knowing their fishmongers, to preferencing not so common more sustainable breeds, to perfecting dry filleting for extra shelf life, Joto does it all. While they're not open to the public during the week, head to 10 Baker St Banksmeadow on a Saturday morning and snatch yourself a bargain fillet or two.
Just around the corner from our HQ, Kingsmore Meats is a traditional butcher who purchases whole bodies of pigs, lambs, chickens and cows and breaks them down in order to offer their customer a full range of cuts - the complete nose to tail experience. They source from small independent local farmers who raise their animals naturally, humanely, ethically and sustainably.
For a nose to tail range of cruelty free charcuterie, our pick is La Boqueria. Their core ideals are authenticity and tradition which explains why they developed mentorships with the custodians of the embutido craft; butchers and traditional manufacturers, to make their products. We're obsessed with their Longaniza Oscura - a squid ink infused pork leg.
The likes of Sonoma, Bourke Street Bakery and Brasserie Bread did wonders in pioneering Sydney's artisan bread scene, but in our opinion, no one does it better than a small neighbourhood favourite - Organic Republic. We're often there to pick up a loaf for home, but when we're catering, we can't go past their sourdough baguettes sliced thin for our cheese platters, or their dense fruit bread to smear with fresh ricotta and Sydney honey for brunch events.
Making good food is easy; finding beautiful things to serve our food on is a minefield. Luckily we found Nicki and Robbi from Pittorino designs, a husband and wife duo who work with glass fibre reinforced concrete to produce unique outdoor tables and benches; and they custom make gastronomic platters especially for us. They mix up the materials they need, use bi-products of other industries where possible and build them to last. If you go to their house or factory, expect Robbi to give you a lesson on local flora and Nicki to send you home with fresh eggs from their chickens.
After some venison, quail or kangaroo? Fresh game is hard to find in Sydney, that's why Sam's beautiful selection of fresh game meat makes him our go to for these less popular eats. Better yet, Sam sources all his produce from organic and sometimes even biodynamic farms so not only are they better for you, but they're better for the environment too.
It's all about the cheese room at our local Simon Johnson store. We'll wander in catering job or not just to devour a chunk of cheese, sample an olive oil and have a chinwag with the knowledgeable staff. One of the only suppliers with a selection of raw milk cheeses from small scale producers, this is a go to for our famed cheese platters.
With macadamia nut farming in their blood, it's no doubt this manufacturer and retailer of quality nuts and chocolates knows a good harvest when they see one. In fact, the emphasis on quality extends right through the manufacturing process, from the pure hi oleic unsaturated sunflower oil used in roasting, to the pure chocolate used for coating. From humble beginnings in 1939, this family owned and operated business continues to promote 'Australian Made' products using Australian raw materials and ingredients wherever possible.
With beehives in city backyards, businesses, community gardens and on rooftops; from Bondi to Marrickville, beekeepers, Doug Purdie and Vicky Brown produce some of the best honey around. We love incorporating their slabs of honeycomb on our grazing tables and using dollops of their honey over roasted buttery veg.
John Velluti sources from local, small growers who know how to pick top quality produce. We particularly love his rare finds and peak season produce that supermarket buyers don't have access to. We look forward to Velluti's weekly newsletter detailing what's coming into the peak of their season and what's on the way out. They also deliver produce in reusable collapsible boxes because they care about minimising waste too.
The Dan the Man team went to Emerald Hill, two hours north of Sydney near the lower Hunter region to visit Michelle and Mark's cattle operation. They're a Kingsmore Meat supplier and one of a small group of pasture raised beef farmers in the Laguna area.