Our Appellation Oysters are from Wapengo this week! the first certified organic Rock oyster on the planet, the Wapengo Rock Oyster grows in waters surrounded by uninhabited Australian native bushland. These oysters have a mild briny flavour, soft texture, full creaminess, light mineral tones and an overarching earthy umami. These oysters pair perfectly with our Domaine Sainte-Marie rose which is available from our Wine Loft!
We have the most beautiful range of hand-made preserved Christmas wreaths available in store! Each on is completely unique and hand-made by our florists using a range of preserved flowers. Chose from a range of different sizes and styles - they are ready to pop onto the door! If you are looking for something specific, and would like to use certain colours our florists are on hand to help!
Specialty Coffee Collective was created with the single mission to bring the best specialty coffee to capsule format. We're all drinking coffee at home more often, and there's absolutely no reason it shouldn't be balanced, delicious and sustainably sourced. The team seeks out the best green coffee from around the world, develops unique roasting profiles for each single origin specifically for pod machine extraction, and roasts in the heart of Melbourne’s renowned specialty coffee precinct, Brunswick. Specialty Coffee Collective have have released there V2 100% Compostable and Biodegradable Capsules! After extensive testing for freshness, flavour and a zero fail rate, they are now bringing you the same premium quality and taste in a new eco-friendly format!
Glacé fruit is also known as candied, glazed or crystallised fruit. It has a place in history and gives us a feeling of nostalgia, reminding us of a time when preserving food naturally was a necessity. Glacé fruit can
also be used in sweet yeasted bread such as Stollen, or in Pannetone, a large, domed loaf traditionally eaten at Christmas and Easter. Panforte, mince pies and Florentines all use candied fruit. You can add
glacé fruit to biscuits and muffins, or use it to garnish a wide range of cakes and desserts. A modern and delicious way to enjoy glacé fruit is on a cheese, fruit and nut platter. Shop our range in our grocery department!
Charles Heidsieck is the smallest of the Grandes Marques Champagne houses. Based in the Reims region of Champagne founded in 1851 by the french Champagne maker Charles Camille Heidsieck, who became known as Champagne Charlie. He was focused on selecting, blending and ageing wines to produce high quality champagnes, buying grapes from individual growers. In 1867 he purchased several old chalk quarries, called crayères which dated from the Gallo-Roman era, in order to create optimal conditions for wine maturation. Their cellars are now listed on the UNESCO World Hertiage List. Our Wine Loft has stock of Charles Heidsieck Brut Réserve NV and Charles Heidsieck Reserve Rosé NV - both are very popular!
$75 per bottle (RRP $89)
Étienne Calsac is one of the most exciting young producers in the Côte des Blancs making pure, expressive champagne. His incisive and pure Chardonnay-based champagnes are an exceptional interpretation of the terroir surrounding Avize. Being a low dosage wine, there is a great purity to the fruit, which is 100% organically farmed Chardonnay. This puts the winemaking in the spotlight showing the hard work that goes into making this highly drinkable. Acidity is the hero, carrying that Avize chalk, partnered with crunchy green apple and lemon zest. There is no need to think too hard about this - relax in the sun with a few bottles. Santé!
Gluten free option available!
From the Blue Mountains of Australia, Gingerbread Folk bake traditional and gluten-free gingerbread. Made from the finest quality ingredients, with a hint of ginger and a delicate balance of sweet spices! Unleash your inner builder and decorate your very own gingerbread house! Gingerbread Folk bring you gingerbread house kits that are a great family activity or elegant corporate gift! This egg free product includes 4 walls, roof & chimney baseboard + royal-icing mix, piping bag and instructions.
Our Christmas catering menus are now available to download online. We have a fantastic selection of organic hams and turkeys, seasonings, salads and delicious house-made puddings & desserts! Simply order in-store with the relevant department and collect whenever is convenient for you from our store! Download the menu for the Deli here and for The Butchery here. Get your fresh seafood in the Fishco!
$29 per bottle
Open to taste all weekend in the Loft!
100% Loosie. Tying up loose ends of Syrah, Garnacha, Pinot Gris and Monastrell in a fragrant light carbonic red that’s screaming to be chilled. Lucky for you all you need to do is get the juice and cut loose. Bright berry aromas, with stalky florals and spice in the mix. Palate is frisky, fresh and made for the easy drinking!
Arriving direct from Exmouth, WA The meat of bugs, found only in the tail, has a medium-to-strong flavour. They can be bought as frozen meat or whole, to be eaten on their own as an entrée, or as part of a main dish. They are best prepared by poaching, steaming, barbecuing or grilling. As bugs provide good presentation and marry well with other seafood, they are excellent for cold seafood platters—served with a light lemon mayonnaise, aioli ordill vinaigrette.When cut down the centre lengthways, bugs will grill and barbecue beautifully over a high heat. They are superb served on their own, with the above-mentioned dressings or pesto, or as a warm salad with fresh asparagus and parmesan. To prevent discolouration of the flesh, sprinkle with a little lemon or lime. The flesh of the bug is an ideal, flavoursome filling for meats, such as an alternative in carpetbag steak or with veal, asparagus and hollandaise (the “veal oscar”). Bug meat is also an appetising additive to fish cakes—served with sweet chilli coriander. Bugs are also good option for risotto, where the shells are first cooked into a biscue and used as an alternateto stock.
Now available from our Grocery department! Found only on the mountainous slopes of South Africa’s Western Cape region, Buchu is a fragrant fynbos shrub that has been used as a traditional healing plant by the indigenous Khoikhoi and San tribes for centuries. Scientifically proven to be naturally high in bioflavonoids and antioxidants, such as; quercetin, diosphenol, vitamins A, B and E, Buchu has potent anti-bacterial, anti-fungal, anti-histamine, anti-flammatory and antioxidant properties. Buchu can be used to lessen the severity of cold and flu symptoms. Buchu can assist in the management of Rheumatism and Arthritis (as well as other inflammatory conditions) and can effectively reduce the chronic pain associated with these conditions. With its potent antimicrobial activity, Buchu can be used to treat kidney and urinary tract infections. Buchu also naturally lowers blood sugar and blood pressure and can assist with the management of diabetes and hypertension. With its refreshing minty blackcurrant flavour, your Buchu tea can be consumed warm or cold.
Using Black Label Berkshire pork, Perth charcutier, Adam Bielawski has created the true artisan Paris Cider Ham. This local raised Berkshire pork has a higher fat content bringing forward a more intense, yet delicate flavour. Nitrate free and drier than your average ham, the Paris hams are traditionally brined with cider then cooked in stock with bouquet garni. Devour in your favourite sandwich, croque monsieur, quiche or on a charcuterie platter with your favourite chutney. Now available from our Charcuterie Department in the The Butchery.
Ma Mère Confections produce high-quality artisan treats with unusual, whimsical and exotic flavours. Lexi founded Ma Mère in her home kitchen where she developed her products using a combination of her classic Cordon Bleu training and recipes passed down to her from her mother and grandmother, hence the name Ma Mère (my mother). Not only is each product hand-made, delicious and beautifully packaged - there is an element of playfulness and nostalgia in every mouthful. Our grocery department now stocks a selection of French style honey nougats, gourmet popcorn, buttery brittles and Turkish delights!
Activated nuts are healthier for you - they are easier for your digestive system to break down and by activating them, it unlocks all the nutritional benefits! The company is sourcing premium nuts from pure and organic farms and suppliers is a priority. They look for the best organic and insecticide free nuts that free from any toxins or persistent organic pollutants (POPs). All of their nuts are organic and bursting with flavour even before soaking. Nuts are soaked for up to 24 hours in carefully crafted solution of pure water, Himalayan pink salt and organic raw apple cider vinegar. The nuts bulge and if left long enough will sprout into a plant. Nuts are then slowly dehydrated for 3-5 days (depending on the nut). They dehydrate slowly at cool temperatures to keep the fats stable and the nutrients alive. The nuts are preserved in their living, nutritious state. They are then hand packed and immediately sealed.
The quintessential soft salami of Sardinia is famous for its distinctive U-shape and course grind. Formed with the most traditional method of fermentation and using a time-honoured family recipe, the Salsiccia Sarda is available in the original, fennel finocchietto or chilli piccante varieties from our charcuterie department which is now located in The Butchery. This salami is best sliced thickly and beautifully paired with a flatbread, hard cheese like a pecorino from our cheese department and glass of Babo Nero d’Avola 2015 which is available from our Wine Loft.
Just arrived in our grocery department! La Vie En Rose features organic hibiscus and pink rose petals, laced with sweet orange and a long finish. This alcohol free sparkling craft cocktail is ready to be served over ice. It is a non alcoholic option that doesn't leave you feeling left out or with a sugar coma. Powered by plants with a focus on flavour, this Zero Proof Craft Cocktail will add a touch of sophistication to any occasion!