Meet the Makers
We’re a social enterprise that uses good food and good things to share love and respect with vulnerable people who have lived experience of domestic violence and homelessness. Each time you order from our Two Good Two Go packaged meals menu, you are employing people from those safe houses in our Two Good kitchen to actually make the meals for the shelters and businesses we serve. Do Good with Two Good.
Born and raised in NSW’s picturesque Hunter Valley, Simmone Logue cannot even remember a time she didn’t love food. Immersed in an environment where fresh produce was plentiful, she spent her childhood picking fruit, fishing for crayfish, and fossicking for mushrooms. Back in the kitchen, Simmone learned the art of cooking by her nannas, who both had recipes to bequeath and secrets to share. After moving to Sydney, Simmone turned her passion into a profession, starting her very own cake business in 1990. Thanks to her talent and special touch, things took off quickly - and before long, Simmone had set up shop in Balmain and branched out into read-to-eat meals, unforgettable wedding cakes and an online store. In the years since then, countless people all over the nation have experienced Simmone’s creations and become loyal fans.
Native Sardinian, Massimiliano Scalas had a vision! To create an Australian made artisan style salumi range, in the European slow food tradition, sourcing local ingredients and supporting our Australian farmers. Missing the wonderful salumi of his native homeland, together with partner Rebecca McEwan and business partner Michael Dlask, the trio created Salumi Australia as a way to share their passion for the world of microbes and their desire to create a community to celebrate the tradition of fermented meats. With the support of family and friends, Massimo, Rebecca and Michael opened the doors in 2010 to the first custom built smallgoods manufacturing plant in the Byron Bay region. Along with a dedicated team of skilled specialists they have worked tirelessly to develop an award-winning range of cured meats and fermented small goods that is now available Australia wide and proudly fulfilling Massimo’s vision.
Grima's Farm Fresh Produce
After arriving from Malta in the 1960s, Joseph and Lily Grima started a small 10 acre farm in Horsley Park. Today, 50 years on, their sons', Sam and Steve, with their wive’s, Theresa and Sharon are continuing their parents legacy. Each day they are up at the crack of dawn, growing some of the most amazing seasonal produce we have seen in a now expanded, 40 acre farm. Servicing some of Sydney’s finest restaurants and farmers markets with their produce, the Grima family have a genuine love in knowing that local families are enjoying their fresh produce. The love and care they put into their produce was recognised when they won the winner of the ‘Produce Grower of the Year’ in 2017 and the finalist in 2019. This award winning produce is well known for its delicious and unique radish and beetroot varieties, baby fennel, heirloom carrots and colourful cauliflower, kale and rainbow chard. In the warmer months they also grow zucchini, corn, capsicum, squash and eggplant.
Nonie's Artisan Gluten Free Bakery
Nonie’s is an artisan bakery that is gluten and dairy free. “We’re about delicious food, made by hand, using thoughtfully chosen ingredients, with no gums or preservatives”. Nonie’s was started in 2014 by Nonie Dwyer, former chef at the River Cottage in the UK, who hasn’t herself been able to eat regular bread for 25 years. Now her bread is widely regarded by many Sydney-siders as one of the best gluten-free (and dairy free) breads in the city. Nonie’s makes a range of gluten and dairy free artisan breads, pita, crackers and muesli. Due to the nature of gluten free flours and because they don’t use preservatives or gums, their breads and pita are sold frozen. This keeps the breads at its absolute best and is one of the things that sets their loaves apart. Nonie’s products are certified by Coeliac Australia.
In 1963, John Andrews launched his small family-run butchery in Paddington, NSW, which would eventually become Haverick Meats. Since then, Haverick Meats has grown into one of Australia’s most well-established, innovative butcheries, supplying some of the most highly acclaimed venues in the country, all with the care and consideration of a business run by the Andrews family. With over 60 years of industry knowledge under their family's belt, Peter and John Jnr are still humbled every day to continue to learn the tricks of the trade from their dad, John Andrews. To this day, Andrews takes special care and consideration in ensuring the highest of quality products are produced at Haverick Meats, and he's always looking at ways to innovate and exceed customer expectations, alongside his two sons and the Haverick team.
Since 2005 Brilliant Food has been producing an award-winning range of smoked seafood products. Founded by Leisa Colin, Brilliant Food is dedicated to producing a small product range using the best Australian seafood and other ingredients available. Once the fish is delivered, the painstaking process of filleting, pin boning, hand rubbing each fillet in a unique cure mix and smoking the fish begins. Seventy two hours later our products are ready to enjoy. Years later, we still pride ourselves on sourcing the same quality produce and creating a terrific range of products that are consistently good urging you to keep coming back for more.
Our frozen organic sourdough handmade pizzas close the gap between your pizza craving and your empty fridge while keeping it tasty and organic! At SP we aim to share our passion for food and flavours in every bite of our pizzas and that's why Mike Daly started this project. As crisis brings opportunities, Mike had the chance to start his dream project that was making a mass product like frozen pizzas in an artisan way, focusing on finding the best quality products and methods. We are focused on delivering the best product to our community, so we take extra care in every part of the process. Did you know? Each sourdough pizza dough takes 48hs of slow fermentation to be ready. As the old proverb says, there are no shortcuts to success!
Lucas Meats first opened its doors in 1963, with Leo Lucas at the helm. His son David took over what has now become an iconic Bronte landmark in 2002. David combines his traditional butcher’s skills and experience with a genuine understanding of today’s modern consumers. With their passion for good food and their commitment to sourcing the highest quality meats in Australia, Lucas Meats proudly ranges only all-natural products using traditional preparation processes, sustainable farming and humane animal husbandry.
Stubborn was born in Marrickville, Sydney out of sheer determination and passion towards the antipasto industry. We manufacture hand stuffed olives and marinated olives using the best olives while applying traditional European ways and incorporating innovative and sustainable methods. Stubborn Olive produces only the finest, most flavoursome foods, while delivering old tradition to new markets. With our passion towards the industry, our goal is to offer olives from diverse parts of the world to Australia as well as, introduce new flavours and methods to the industry, in recyclable and sustainable packaging. Stubborn Olive will take you back in time while capturing customary ways, incorporating new ideas and sporting a rustic look. Our mission is to reach out to diverse markets introducing them to this mouthwatering, century old food tradition and converting them to olive lovers, all around Australia.
Vannella Cheese was born in Conversano, Puglia – along with most of our family! Conversano is also the birthplace of our burrata, a fresh, stretched curd cheese that is filled with creamy stracciatella and then hand-tied. At 16 years old, Dad (apprenticed to a cheese maker in Conversano), learnt how to hand stretch curds for this cheese the traditional way. Over the following years Dad worked in some of Italy’s best cheese factories, but he always returned to Conversano; at first it was to marry Mum, and later to open their business - Caseificio Vannella. Eventually, we, my sister and I, were also born in Conversano. When we moved to Australia, we brought a little bit of Conversano with us - we brought the cheese. In fact, we moved our lives around this cheese, first setting up in Cairns to be close to the dairy herds and buffalo and later moving to the city, to bring the fresh cheese closer to the tables where it was being served. We embraced Australia and Australia embraced us. At Vannella we now make a variety of fresh, stretched curd cheeses that sing the traditions of our birthplace, along with cheeses and dairy products that we have learnt from the people we have met in Australia. We approach each with the same care for quality and authenticity.
The Fairley family goes back a long way in the history of Picton. In fact we have been living in the same location in Picton since 1855 when John and Margaret Fairley who are my great, great, great grandparents arrived on the “Simonds” from Ireland. Today, we currently operate a dairy farm that runs about 145 head of cattle, which are a Freisian/Jersery cross. The dairy farm itself is on roughly 300 acres, which is situated in a valley five minutes out of the Picton township. Our milk comes straight from our cows to the plant and then out to our customers (48 hour window). Milk is a bit like fruit, it bruises easily and the quality can be lowered if it is not treated carefully. Our milk is extremely fresh and therefore the shelf life is longer, up to sixteen days on the label but it actually keeps longer than that. We are constantly monitoring the quality of the feed and health of the cows to ensure that the milk produced is the best you can buy. We believe all these factors will combine to create a product that will make “the difference you can taste”.
At Sacrebleu! Canelés & Co, we specialise in authentic French cakes: Canelés, Madeleines, Palets Bretons, Croquants aux Amandes, delicious Cakes to share. Made by Adrien, French chef trained at world-renowned Ferrandi School, everything is freshly baked on order in our local kitchen in Rozelle. Sacrebleu, that's French for bl**dy delicious! You can find Sacrebleu! Order anytime from the online-shop for delivery or free pick-up in Rozelle.
Broomﬁelds all butter pastry pies are handcrafted by Ryan Broomﬁeld on Sydney's Northern Beaches. Ryan learnt how to make pies from his brother Neil, Britain’s most awarded pie maker and judge of the British pie awards. Broomﬁelds strives to bring you the best tasting pie, made with the best produce, in the most sustainable way possible. Ryan sources the ﬁnest Australian ingredients from farmers, producers and market stallholders to create unique ﬂavour combinations inspired by Australia and his British roots. Broomfields follows paddock to plate principles and only uses meat from certiﬁed organic and biodynamic farms in NSW. Broomﬁelds pies support the war on waste and farmers by working with whole beast butchers in Sydney.
Sonoma’s story begins in the late 1940s, with a little boy’s adventures in a country bakery. As a young boy, Kerry Connole would visit his grandparents at their Busy Bee general store in the NSW country town of Bellata. Today, the much-loved Sonoma brand is synonymous with excellence. A dad and his two sons who knew nothing about bread took on the challenge and with years of hard work, undying passion and unyielding determination, they’ve created Australia’s most respected artisan sourdough bakery. 18 years, 36 hours It takes time to handcraft one loaf of Sonoma sourdough. Every loaf of Sonoma sourdough contains sustainable flour, filtered water, sourdough starter and sea salt. It also contains passion, soul, hard work and integrity, fed with love by the bakers who make each one by hand. Our sourdough bread is made with chemical free sustainable flour grown in the central west region of NSW. Grown in nutrient rich soil and creating a more wholesome and nutritional grain, the grains are entirely traceable from paddock to mill. Naturally leavened and slowly fermented. Containing no commercial yeasts. Chemical free sustainable flour. It’s a simple recipe for enduring quality.
Camilleri Berries is a family run business that delivers the freshest, highest quality produce from farm to market. The Camilleri’s come from three generations of farmers - Patrick's grandfather started growing strawberries in Horsley Park on the outskirts of Sydney, and till today, it remains the largest of their 9 family farms. While specialising in the family tradition of berries, the Camilleri’s business has expanded over the years to grow almost every fruit and veg. What they don’t grow on their own land, they source from their neighbours. The Camilleri’s produce is well known across some of biggest farmers markets in the country, including Epic Farmers Market in Canberra (the largest food market in the Southern Hemisphere). They also have a loyal following at the farmers markets in Kiama, Wollongong and Berry. From paddock to plate, the Camilleri’s are delivering the absolute freshest produce available, with every piece of fruit and veg having been picked just hours or days before arriving into homes across Sydney.
MG Food Co
We are a mother-daughter team making delicious granola for health-conscious foodies! We’re all about making simple, real food that is good for you, without compromising on flavour. Our original, cocoa & paleo granola blends were born from an obsession with food and frustration with boring healthy alternatives found in stores. All our products are hand baked and free of refined sugar, dairy, fruit & preservatives, are vegan & contain <5g natural sugars/ serve.
Green Anchor was founded in 2019 by James Wallis, a British born chef on a mission to reduce food waste with delicious food. James has run various restaurants, including the 2 AA Rosette ‘Room’ Restaurant in Manchester, and whilst at the Michelin rated ‘The Milestone’ in Sheffield, he took part in the Channel 4 TV show ‘Ramsay’s Best Restaurant’. James is on a mission to provide sustainable food solutions using creative thinking; he works closely with suppliers to secure amazing ingredients that are traditionally overlooked, such as excess produce, imperfect looking but great tasting fruit and vegetables, or by-products from food production. Green Anchor makes truly delicious condiments from surplus ingredients that would otherwise be wasted. Green Anchor believes we can change the world with the food we eat and plants one tree for every product sold.
Peyton Blu Royale
We're a family owned and operated Fresh Australian/NZ Seafood business. The name Peyton Blu Royale was decided on as Peyton is our daughters name. We are very proud and happy to share that we have such a strong team of workers and family and friends who constantly give us ongoing support to help us reach the level we are at. We retail at Organic and Produce Markets all over Sydney from the Northern Beaches to Leichhardt to the Illawarra Area in Sydney’s South. We have been operating for 5 years and love travelling to different demographics around Sydney meeting new people and servicing their areas with the best seafood this country has on offer. Each product that we deal with is ALWAYS top quality and 100% fresh, the magic behind it all is that each product has something to make it special and stand out from the rest, whether they have won Gold, Silver or Bronze medals at fine food festivals, or maybe they are Wild and Line caught. Either way each of our customers knows they have truly purchased the best quality of fresh seafood and as we say, the freshness is what we pride ourselves on.
Pope's Free Range Eggs
Owned by the Pope Family, Pope’s Free Range Eggs are located at the foothills of the Great Dividing Range. Housed in state of the art sheds, the chickens are free to roam the lush chemical free pastures as they please from dawn till dusk, at a stocking density of 1250 hens per hectare. Delivered fresh each week, these hen's lay extremely delicious tasting eggs that are hard to beat.
Enokido Miso was founded by Shinji Hiraoka who was one of the first Japanese chefs in Sydney (1982). Miso making is an integral part of life in Japan with traditional techniques and recipes being passed on for generations. Today, the Hiraoka family continue that tradition, handcrafting miso in Sydney following traditional techniques and carrying the name of Shinji’s mother. Passionate about organics and high quality, Enokido Miso is handmade using only the finest of Australian grown organic ingredients. While the majority of miso sold in Japan today has been pasteurised to extend its shelf life, the miso of Enokido Miso remains unpasteurised.
Pastabilities blends tradition and modern ingredients to create the finest range of fresh pastas and sauces. Founded by a handful of people with a vision to produce premium pasta in inventive flavour combinations, the company began in a small kitchen in Surry Hills over 26 years ago. Now based in Marrickville, we boast over 26 ravioli flavours, 4 gnocchi flavours, 4 kinds of lasagne, along with a variety of delicious pasta sauces and pestos. The flat pasta makers begin at midnight, preparing, rolling and cutting the fresh pasta. The fillings and sauces begin to simmer first thing in the morning. Scents permeate the air and tantalise the palate. The ravioli is stuffed by artisans who take real pride in their work. The kitchen is alive with passion, stories and laughter, all adding to the essence of Pastabilities. Our ravioli, gnocchi and lasagne are snap frozen to ensure optimum freshness. There are no hidden extras or fillers, no preservatives, and no additives of any kind – just pure flavour rich food. We welcome you to try our full range of premium, mouth- watering products today.
Pepe Saya Butter Co started in 2010, with the dream of making a beautiful tasting butter. Made in a unique round pat with the iconic Pepe Saya head, the first rounds were sold at Carriageworks Farmers Markets in November 2010. Our focus has always been on provenance and transparency. Pierre Issa (Pepe) is a man dedicated to changing the landscape of butter consumption in Australia. He is one of just a handful of artisans producing cultured butter in the country and to make Pepe Saya even more special, all the butter is made by hand. Pepe’s focus is on influencing chefs to support Australian made butter and supply it in the kitchens and tables across the country, and set the benchmark for premium Australian butter. At Pepe Saya we are passionate about provenance and relationships with our farmers. Our cream is sourced from six farms across NSW & Victoria. When the cream arrives from the farms to our creamery in Tempe, we heat up the cream and inoculate it with a lactobacillus culture, which is high in diacetyl. We allow the cream to culture for up to 4 weeks, allowing for a full buttery taste and slight tang to develop and create the unique flavour of our cultured butter.
We are a family business that creates flavoured macadamias and nut butter products. We started our business after having our first baby, as we both have a personal interest in native and locally grown Australian foods. Our nuts are grown and harvested on our family farm at the Mid North Coast of NSW located between South and Middle Brother Mountains. The region is known for its rich red soils and ancient sub-tropical rainforests which are ideal conditions to grow our tasty varieties of macadamias. After the droughts and bushfires over the past year and now the shut down of markets in Sydney, we are still excited to provide our nuts to customers when we harvest later this year.
The Gourmet Potato
“I didn’t know potatoes had flavour until I bought yours. So delicious.” … “They are very different from what I normally buy – they are lovely. Delicious.” … … “I’m from Ireland and at last discovered real potatoes in Australia – yours are fantastic.” In 2008, The Sydney Morning Herald headlined Garry Kadwell of Kadwell Potatoes as the farmer “who put the flavour back into spuds.” In 2017, the Australian Government declared Kadwell Potato Co as the NSW Grand Champion Landcare Sustainability for Innovation and Management. In 2020, the SMH Good Food Guide CITI Chef of the Year 2019 Lennox Hastie of Firedoor Surrey Hills nominated The Gourmet Potato Kadwell for the “delicious Produce Awards” which unearth and champion Australia’s best and most innovative primary produce and producers with an emphasis on provenance, seasonality and sustainable production methods. In 2020, two special dinners were held at Federal Parliament House with potatoes from The Gourmet Potato Kadwell specially chosen and with the flavours declared “outstanding” Traditionally, The Gourmet Potato Kadwell sells through the growers’ markets but in these new times new ways of distribution to ensure households these unique potatoes full of flavour. How do they differ? - With mass market potatoes, sauces are added to provide flavour whereas with The Gourmet Potato Kadwell potatoes, you cook these to draw out their flavours. “These potatoes are so good I ate them all for lunch and my husband missed out at dinnertime. This week, two bags please so my husband doesn’t miss out.” … “Everything you said about these potatoes’ flavour and texture was true – so I need some more.”
Australian Honey Cellars
Australian Honey Cellars is based in Harden within the Hilltops region of NSW and is operated by Loch and Kris Jarrad. Loch has been a beekeeper for 20 Years. Working with nearly 300 hives Loch travels throughout NSW and Victoria to produce different varieties of honey. Our aim is to show Australians and tourists just our wonderful and diverse Australian Honeys are. This will mean that we also buy from other beekeepers in different areas. We also support the Australian agricultural industry by having our hives available for pollination purposes.
3 Green Peas
Nothing compared to my mum’s spanakopita. The light crunch as I bit into the layers and layers of fillo pastry, the dense, fresh leafy spinach, lightly tossed in olive oil, fresh garlic and cracked pepper, that perfectly balanced the salty yet creamy Greek feta...So I made it my mission to show the world what spanakopita should taste like. That’s when 3 Green Peas was born. We specialise in traditional Sheep Feta and Vegan Feta spanakopita, both with Gluten Free options. We also make Vegan and GF Moussaka, infused with pomegranate for that extra bite. Since the COVID-19 disruption, I have received feedback from customers on how they are needing more easy, wholesome meal options for their family. As more and more people are isolating, and working from home, my mission is to help take the strain off families at mealtime by offering something they can heat-and-eat with little effort. So, we’ve extended our food offering to include meat dishes. With taste and nutrition being at the forefront of what we do, you can now purchase chicken, corn and cheddar meat balls in tomato salsa, as well as beef, pea and basil bolognese.
Meet Josh & Angie! What started out as a humble weekend project met us with an encouraging and inspiring demand that has filled our lives with blessings and motivation to succeed for all of us. Your excitement and support have helped us grow to become an organic leader in this great industry. From the beginning, we always had the vision to create a better world, and we’re so grateful you’re coming along for the ride. Homemade with love, Beeswax Wraps Australia is helping to set the global trend for reducing single-use plastic waste in our daily lives. Using the highest quality Aco certified Australian organic beeswax, and G.o.t.s. certified organic cottons, we craft the highest quality and buzziest eco-friendly alternatives to food wrap on the market. Keeping your food fresh has never been so exciting. Beautiful and authentic, the indigenous Australian Dreamtime artwork on some of our wraps, share captivating stories of our connection to the land and to each other. This gift to self, planet and friends, will fill your kitchen with colour and culture, wisdom and life. We are grateful you have chosen to join us on such an important journey.
On the Maria River in the beautiful Mid North Coast of New South Wales, is a little family farm with an old dairy on it. My family moved here over 100 years ago. We grow what we can, juniper, coriander, citrus and the Australian botanicals. What we don’t grow we source locally or responsible from overseas. All based around the tradition of old school spirit making, everything is made onsite, in small batch production. Locally farmed, responsibly sourced, sustainably distilled. Due to current demand, we are now in production of hand sanitiser will continue to produce and supply as long as needed. Our production is based directly on the WHO-recommended Hand Rub Formulations.