Brand Partners
Hunted + Gathered are a Melbourne collective whose singular mission is exploring the depths and flavours of the cacao bean. In their Cremorne headquarters, they create chocolate from bean to bar. Hunted + Gathered chocolate bars have no more than five ingredients. Most have just three. Hunted + Gathered source their cacao beans directly from […]
Cuca is the premium brand of Conservas Selectas de Galicia, a company founded in the Rías Baixas, Spain in 1932, which specialises in the selection and canning of the finest Galician seafood. Unlike many competitors, Cuca produce seasonally. Changes in water temperature and rainfall affect the texture and flavour of the seafood; Cuca aim to […]
The MoVida-branded products are collaborations between chef Frank Camorra of the Movida Restaurant group and some of their amazing Spanish producers. The products are used in all the MoVida restaurants and have been part of their chefs’ repertoire for years. Bringing restaurant quality products direct to you at home.
Acetaia San Giacomo Andrea Bezzechi from Acetaia San Giacomo is a perfectionist in everything he does. Acetaia of Ancient San Giacomo has a battery of barrels that have been in the family for many generations. Andrea now has the three certifications of Tradizionale, Red for minimum 12 years of aging, Silver for 18 years aging […]
Established in Aichi prefecture during the Edo Period (1603-1868), Ito Shoten started off as a Sake brewery. They eventually used their knowledge and techniques of making Sake to make Miso and soy sauce. The cedar barrels they use to make Miso and Tamari have been used for generations, and are rich with the precious bacteria […]
The first generation owner established the brewery in 1910 to produce Mirin and Shochu. Located in Aichi prefecture, Mikawa Jozo today specializes in Mirin and Umeshu (plum liqueur). Their Mirin is made traditionally with just glutinous rice, Koji, and Shochu (made with the rice mash left from making Mirin), and fermented for two years until […]
Arguably the most superior version of smoked shoyu on the market in Japan. This is not a traditional product, but is now being added to the line up of a few soy sauce makers in response to the demand abroad. Suehiro smoked shoyu is gently smoky and has a lovely subtle nose. Other versions are […]
Established in 1902, Yamaki Jozo is a family run business that places importance on preserving nature. More than 80% of soy sauce produced in Japan is made with imported defatted soybean grits, and of the 20% that uses whole soybeans, less than 2% uses Japanese soy beans. Yamaki is one of the very few soy […]
Ohyama Foods has been fermenting vinegar since 1930. Located in the town of Aya in Miyazaki prefecture, they have access to the clean waters from a laurel forest, which is a key ingredient in the production of their vinegars. They pride themselves on using local and organic ingredients, and using traditional methods for their production […]
Moroi Jozo started production of an authentic Shottsuru in 1983 as they realised the Japanese market was missing a real, authentic product. It was their desire to revive the product to keep their important tradition alive, the biggest key point for Moroi jozo was to produce Shottsuru with delicate taste and flavour done by using […]
