Yumbah Abalone | Products | Terra Mare Prime
  • Yumbah Abalone
  • Yumbah Abalone
  • Yumbah Abalone
  • Yumbah Abalone

Yumbah Abalone

Sashimi Grade Abalone from Pristine Waters of Southern Australia

  • Champion at the Sydney Royal Fine Food Show 2019
  • From Southern Australia
  • Greenlip and Tiger Abalone
  • Naturally buttery and salty
  • Farmed in tanks & raceways using environmentally sustainable production facilities
  • Vegetable protein source used in feed
  • Rated "BEST CHOICE” Monterey Bay Aquarium Seafood Watch List
Yumbah Abalone Yumbah Abalone

Champion at the Sydney Royal Fine Food Show 2019

Why Choose Yumbah Abalone

The pristine Antarctic waters flow into the Australian Great Southern Ocean at extremely cold temperatures, creating the perfect conditions for Abalone. Processed from live with the freshness locked inside, you can now enjoy our Australian Abalone anywhere in the world.

Yumbah’s story combines respect for Australia’s original inhabitants, the unique and pristine qualities of the Great Southern Ocean and investment in innovative, sustainable, scalable aquaculture systems to product premium shellfish for a worldwide market.

With the permission of the traditionally custodians of the Yaygirr language, the word Yumbah means “larger shellfish”. From “pellet to plate”, the abalone are nurtured from birth to harvest, then carefully processed and packaged and sold as a Yumbah brand. That’s the secret to great coastal seafood experience born of respect, care and passion.

INDIVIDUALLY QUICK FROZEN (IQF) FROZEN IN-SHELL

Container Size 10 x 1kg packs in 10kg outer carton
Grades Pieces Per 1 kg Net 5, 6, 7, 8, 9 ,10, 12 , 14-16, 20–30 & 30-45

IQF FROZEN MEAT

Container Size 10 x 1kg packs in 10kg outer carton
Grades (PIECES PER 1KG NET) 35 - 45, 25 - 35, 20 - 25, Less than 20
Grades (WEIGHT RANGE) 20 - 30 gram, 30 - 40 gram, 40 - 50 gram, 50 gram+

CANNED ABALONE IN BRINE

Container Size 24 x 425 gram cans
DRAIN WEIGHT 213 gram, 200 gram, 180 gram & 150 gram
WHOLE PIECES PER CAN 4, 5, 6, 8, 10, 12, 14, 16, 18 & 20

CANNED ABALONE IN SAUCE

Container Size 24 x 425 gram cans
DRAIN WEIGHT 140 gram
WHOLE PIECES PER CAN 4, 5, 6, 8 & 10

Available Items

Yumbah Abalone (Canned) 15oz
Yumbah Abalone (Frozen) In-shell, 7 or 8 pieces per 1kg Net
Yumbah Abalini (Frozen) 30 - 50pcs per kg
  • Kerwee Wagyu & Angus
  • Kerwee Wagyu & Angus
  • Kerwee Wagyu & Angus

Kerwee Wagyu & Angus

World Steak Challenge 2019 Champion & Winner at the Triple Crown Steak Challenge 2019

  • Winner of the World Steak Challenge 2019
  • Winner of the Triple Crown Steak Challenge 2019
  • Sustainable family farming in Darling Downs, Queensland Australia
  • Beef Marble Score of 4 to 8+
  • Highest quality tender meat with a rich and silky flavor
  • Most awarded grain fed Wagyu beef in Australia
  • Certified hormone, growth promotant and GMO Free
  • Grass fed, then finished on a minimum of 400 days on white grain (no corn, Australian barley and wheat)
  • Processed in a “HACCP” & AQIS EXPORT certified facility
  • National Feedlot Accreditation Scheme (NFAS No. 247) Accredited

Product Specifications

Marble Score (BMS) Wagyu: Kiwami (8+), Kerwee Silver (6-7), Kerwee Red (4-5)
Angus: Average 3
Grades / Cuts Cube Roll (Rib Eye), Striploin (NY Strip Steak) & Tenderloin (Eye Fillet) and other primal cuts
cattle breed Wagyu F1 - F4; Full Blood Angus traceability Individual cartons can be traced back to cattle with complete life history
Processing Processed in a “HACCP” & AQIS EXPORT certified facility Season All year

Awards

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Kerwee Wagyu & Angus Kerwee Wagyu & Angus

Why Choose Kerwee Wagyu

The Kerwee group is a vertically integrated family owned company and has complete control over their production systems, including:

Breeding / Genetics

Kerwee have implemented a continual improvement Wagyu breeding program using genetic selection to meet their desired Wagyu beef qualities of marbling, color, taste and tenderness. • 75% of Kerwee Wagyu cattle are pure wagyu (F4 or 93.75% Fullblood Wagyu content) or greater. The balance are F1 (50% Wagyu), F2 (75% Wagyu) or F3 (87.5% Wagyu).

Diet / Feeding Program

Kerwee engage specialist Japanese nutritionists to design a high-energy nutritious diet consisting of steam-flaked white grains (Barley and Wheat) to increase digestibility; roughage consisting of hay and straw, silage, brewers’ grain, Digestible Distillers Grain (DDG); blended vegetable oil; plant-based protein meal; molasses, vitamins, minerals and trace elements. Kerwee feed ingredients are all GMO (Genetically Modified) Free and verified under our 3rd party audited Ausmeat Natural Program. Kerwee do not use “yellow grains” (Corn) because of the higher levels of vitamin A and Carotene. Vitamin A is an inhibitor to establish marbling in the muscle and carotene impacts on the quality and color of fat. Kerwee cattle are all HGP (Hormone Growth Promotant) Free. HGP’s negatively impact upon marbling and meat quality.


Grain feeding achieves consistent beef eating quality:

  • Those lipid cells in the muscle are filled which produces marbling.
  • Marbling ensures the meat is juicy and tender.
  • The grain ration Kerwee provides its cattle ensures a desirable flavor profile that can be experienced in every bite.

Kerwee implement a feeding program to ensure optimal growth, animal condition and health

Family and Farming Practices

Kerwee are family farmers with strong family values and customer centric focus embedded within our culture. Kerwee implement the world’s best farming practices to provide optimal care for our cattle, our environment, our people and community. Our state of the art feed-lot was designed by Temple Grandin and exceeds international animal welfare standards.

Processing & Grading System

Each carcass (average weight of 420kg / ~ 925lb) is graded using the rigorous Meat Standards Australia quality system (MSA Grade score is a composite of tenderness, juiciness and flavor) – the carcass standards include: marbling, weight, ph below 5.7, ossification (physiological maturity of cattle), carcass temperature, meat color and fat color.

Kerwee’s Story

Kerwee Wagyu & Angus

Established in 1965, Kerwee remains under family ownership and continues to be one of Australia’s most modern facilities. Ideally located in the quiet corner of Darling Downs in Queensland, Australia, the lush sloping pastures is the ideal environment for cattle. Kerwee combines the natural advantages of the area famously known for it’s endless supply of high-quality grain and water, with cutting-edge agriculture techniques to produce unparalleled steaks.

Australia’s most awarded grain fed Wagyu is produced by Stockyard Beef, specifically for the American market under the name ‘Kerwee’. The Meat Standards Australia quality systems ensures the level of tenderness, juiciness and flavor meet the high standards of Kerwee so that we can enjoy the finest steaks anywhere in the world.

Cattle welfare is at the forefront of what Kerwee believe in. Operating under strict animal welfare, including the National Feedlot Assurance Scheme (NFAS), cattle are free to enjoy the clean and stress-free environment, while maintaining the surrounding eco-system. The last 400 days is what makes Kerwee beef so sensational. During this time, cattle are fed premium Australian wheat and barley for a slower growth, giving each animal every chance to have a strong bone structure to support their body mass. High quality feeding practice means the muscle fibers are closer together, for more evenly distributed intra-muscular marbling. This is what gives Kerwee beef its signature richness and silky taste.

Kerwee Wagyu truly stands out from the rest.

Kerwee Wagyu and Angus Cattle’s Life Cycle

0 – 6 ~ 9 Months of Age

Raised on milk from their mother

9 ~ 18 Months of Age

Calves are weaned from their mother and placed into back grounding country where they grow on grass pastures. This enables the calves to grow their frame and muscles in a natural environment so that they can support the weight of their muscles and fat whilst they are in the feedlot.

12 ~ 14 Months of Age

This is a critical time in animal’s life as this is when the animal develops lipid (fat) cells within their muscles. It is important that the animal is on a raising plane of nutrition during this critical time. If they aren’t, for example because of drought, Kerwee will intervene and bring them into our feedlot earlier so that we can provide them with the required balance nutrition during this time.

15 ~ 18 Months of Age

Cattle are transported to the feedlot ranch where they spend approximately 30 days on pasture. This enables the cattle to recover from their journey and to socialize with other cattle that may have come from a different location. Cattle are social animals and therefore it is important that they are given an opportunity to sort out their social hierarchy before they are placed into the feedlot. Cattle are then placed into the feedlot where they receive a “starter” ration. This is a carefully planned process to transition the cattle from a grass diet to a grain diet by gradually decreasing the roughage component within the ration whilst increasing the proportion of grain. This generally takes approximately 21 days before the cattle are on a full ration. Our highly trained Stock Team and Feed Team closely watch cattle during this time.

The Cattle remain on a grain ration for a specified time. They are fed twice a day (morning and afternoon) and have access to clean drinking water (sourced from Australia’s great Artesian basin). Our Stock team walk through the cattle on horseback every day to check on their health and welfare. Any animals showing signs of illness are moved to our hospital pen where they are provide with extra care and attention.

22 ~ 24 Months of Age

Angus cattle will finish their time on feed (Minimum 200 days on grain)

30 ~ 33 Months of Age

Wagyu cattle will finish their time on feed (Minimum 400 days on grain)

Available Shop Online Items

Kiwami Wagyu Ribeye (8+ BMS) 20 oz
Kiwami Wagyu NY End Steak (8+ BMS) 20 oz
Kerwee Wagyu Silver Ribeye (6-7 BMS) 20 oz
Kerwee Wagyu Red Ribeye (4-5 BMS) 20 oz
  • KIN Southern Bluefin Tuna
  • KIN Southern Bluefin Tuna
  • KIN Southern Bluefin Tuna
  • KIN Southern Bluefin Tuna

KIN Southern Bluefin Tuna

Super Frozen From Port Lincoln, South Australia

  • Origin: Port Lincoln, South Australia
  • Sashimi grade
  • Available cuts: Akami, Chutoro, Otoro
  • Variety of cuts: Whole Loin, Portions, Saku Blocks, Whole Fish (G&G)
  • Product is transported & stored in super frozen conditions ((-60C/-80F) to maintain its premium quality
  • The product can be stored in standard frozen conditions for up to 2 weeks without impacting product quality.
  • Shipped super frozen from Los Angeles
  • For Food Service only

About KIN Southern Bluefin Tuna

KIN Southern Bluefin Tuna KIN Southern Bluefin Tuna

“Perfectly Wild”

It’s no secret that Southern Bluefin Tuna is the most prestigious and luxurious fish money can buy.

In the depths of the Port Lincoln waters is where you’ll find the majestic Southern Bluefin Tuna, where its natural surroundings have a direct result on its pure taste and texture. Known as the “Seafood Capital” of Australia, Port Lincoln produces some of the world’s best seafood; and for good reason. The high quality of the Southern Bluefin Tuna is sought after by chefs around the world who prize the untouched environment where the fish are harvested.

KIN take pride in not only following global guidelines on tuna stock sustainability and production, they are widely recognized as pioneers in worlds-best fishing practices. While other fish stocks are dwindling. the Southern Bluefin Tuna Industry is thriving - especially those captured and matured in Port Lincoln’s pristine environment. This is due to it being closely government by strict internationally agreed quota system to ensure the future of the industry.

And above all, KIN has great respect for the harvested fish as they strive to use the entire body. Using careful butcher techniques, KIN ensures nothing is wasted; right down to the heart to create a unique delicacy used in Spanish culture.

Transportation & Availability

Three varieties of cuts available in:

  • Whole loin: Top loins, Akami, Otoro
  • Portions: Top loins, Akami, Chutoro, Otoro
  • Saku blocks: Akami, Chutoro, Otoro
  • Whole Fish (G&G): 20kg+ (45lb+)

TRANSPORTATION & STORAGE

The product is transported and stored in super frozen conditions (-60C / -80F) to maintain the premium quality. The product can be stored in standard frozen conditions for up to 2 weeks without impacting product quality.

TASTE

AKAMI

Taken from the back, this has a low fat content, with a firm and crisp texture with a slightly sweet and fresh taste.

CHUTORO

From the middle part of the stomach of the fish, this cut as a medium fat content and marbling. It’s texture can be described as lightly firm with a sweet, clean and balanced flavor.

OTORO

The ‘wagyu of the sea’, this cut from the belly has a high fat content and marbling, with a soft and buttery texture and sweet, intense flavor.

The KIN Range

  • Taken from the back, this has a low fat content, with a firm and crisp texture with a slightly sweet and fresh taste.

  • From the middle part of the stomach of the fish, this cut as a medium fat content and marbling. It’s texture can be described as lightly firm with a sweet, clean and balanced flavor.

  • The ‘wagyu of the sea’, this cut from the belly has a high fat content and marbling, with a soft and buttery texture and sweet, intense flavor.

  • AKAMI
    AKAMI
  • CHUTORO
    CHUTORO
  • OTORO
    OTORO
  • T Bar Tea
  • T Bar Tea
  • T Bar Tea
  • T Bar Tea
  • T Bar Tea
  • T Bar Tea
  • T Bar Tea

T Bar Tea

100% Australian Grown Tea

  • Sold individually
  • Each containing 10 tea bags
  • T Bar is proudly an Australian owned family company
  • "Australiana Collection" is 100% Australian Grown Tea
  • T Bar sources the finest quality Australian grown teas and indigenous botanicals
  • Blended with unique Australian indigenous myrtles, gums, herbs & seeds
  • See more information about tea range below
  • Shipped from Los Angeles

Why Choose T Bar

​T Bar was born from the most humble of origins. A simple cup of tea made by the family’s mother in the 70’s is where T Bar really began, sitting around the kitchen table in the family home. It is T Bar’s belief that precious memories with loved ones in places dear to your heart - such as your first cup of tea - can be reignited through certain aromas, colors and textures.

Today, T Bar remains a proudly Australian owned & operated business with exceptional tea still at the heart of what they do. With many different tea blends to choose from, all the tea leaves are sourced directly from growers to bring authentic flavors from around the world to your home.

About the Australiana Tea Range

​HERBAL TEAS: PEPPERMINT, CHAMOMILE, NIGHT-T

A little bit sneaky, herbal teas don’t exactly contain any of the Camellis Sinensis plant that regular teas do. Rather, they’re a blend of other botanicals and fruits, which, added to hot water, deliver the same comfy experience. Some tea folk might get their knickers in a knot and demand you refer to the aromatic pick-me-ups as Tisanes. We thoroughly embrace herbal teas as a rich addition to the culture and some would even argue that some botanicals are a better match to that other rich delight: chocolate.

  • Peppermint Tea Benefits: Aids in soothing the tummy. Relieves bloating, assists with relieving head colds & headaches.
  • Chamomile Tea Benefits: Aids in soothing the tummy. Also know for it’s anti-anxiety and calming properties.
  • Night-T Benefits: An amazing relaxing herbal sedative with a minty flavor to assist in a great nights sleep. Not recommended if pregnant.

EARL GREY

Black tea is fully oxidized. Where other varieties may be subtle and delicate this one’s bold and engaging. The leaves are picked at maturity, withered, oxidized and finally fired. They can then sometimes be chopped up into itty, bitty pieces for the household tea bags or left loose for grandma’s teapot. They say the British Empire was built on this stuff but we think it goes rather better with scones and butter than bayonets and Colonel Mustard.

GREEN TEA

Steeped in tradition and a culture that goes back to BC times, the un-oxidized leaves of the Camellia Sinensis plant, picked at maturity and then steamed or pan-fried to arrest the leaf’s natural decomposition is a technology of sorts that simply cannot be beat. Green tea (or Cha) is at the real root of this whole thing T Bar’s into. Once you sip on this incredible imbibe you too become a part of the timeless tradition that is tea. It’s the original and, if you had a weekend off to ask half the world about it, you might conclude it’s the best.

CHAI TEA

Originally from India, Chai quickly became the much-lauded success of world-music festivals. Now it’s a popular drink for the busy business class looking to swap their coffee habit for a healthier hot beverage. However, we’ve taken Chai back to the subcontinent source with our spicy blend. Each sip, whether with hot water, milk or soy makes you feel like you’ve just put on a pair of fisherman pants and kicked off your shoes to dance to the music in your mouth. And, just quietly, our Chai is a fantastic cure-all for Monday, Tuesday, and Wednesday-itis.

Which Tea is Right for You?

  • ​Almost as good as brushing your teeth, the refreshing taste of natural peppermint is as soothing on the soul as it is in your mouth. A high content of etheric oils gives the brew a strong yet delicious aroma. Caffeine free.

    TO BREW: Boil the kettle with fresh water. Add 1 tea bag for a cup or mug, or 2 tea bags for a small pot. Infusion time: 5-10 minutes

  • With a well rounded bouquet, T Bar’s chamomile tea has many old wives nattering on about it’s cures and calming effects on young and old alike. We think it makes us sleepy. Caffeine free.

    TO BREW: Boil the kettle with fresh water. Add 1 tea bag for a cup or mug, or 2 tea bags for a small pot. Infusion time: 5-10 minutes

  • It’s as effective as the cool side of the pillow, better than a warm glass of milk and pairs perfectly with a mohair rug. Drinking this tea will have you soon falling towards the pillow. Caffeine free, not recommended if pregnant.

    TO BREW: Boil the kettle with fresh water. Add 1 tea bag for a cup or mug, or 2 tea bags for a small pot. Infusion time: 5-10 minutes

  • The distinct, smooth flavor of the Earl Grey with bergamont will envelop the taste buds to linger on until your next cup. Can be served with a dash of milk or simply as is.

    TO BREW: Boil the kettle with fresh water. Add 1 tea bag for a cup or mug, or 2 tea bags for a small pot. Infusion time: 3-5 minutes

  • An ethereal green tea with a delicate and natural honey note. The most popular of green teas and filled to the brim with natural goodness. Best served as is.

    TO BREW: Boil the kettle with fresh water. Add 1 tea bag for a cup or mug, or 2 tea bags for a small pot. Infusion time: 2-3 minutes

  • All the spices of the Orient shift this simple black tea into another dimension. Out-of-this-world delicious, T Bar chai tastes like the secret of life well-lived and is one of T Bar’s most popular blends. Takes milk, a swirl of honey and a sprinkle of cinnamon.

    TO BREW: Boil the kettle with fresh water. Add 1 tea bag for a cup or mug, or 2 tea bags for a small pot. Infusion time: 3-5 minutes

  • Peppermint
    Peppermint
  • Chamomile
    Chamomile
  • Night-T
    Night-T
  • Earl Grey
    Earl Grey
  • Green Tea
    Green Tea
  • Chai Tea
    Chai Tea
  • About Beerenberg
  • About Beerenberg
  • About Beerenberg
  • About Beerenberg
  • About Beerenberg
  • About Beerenberg
  • About Beerenberg

About Beerenberg

Australian Grown Premium Spreads & Chutney

  • Sold individually or as complete pack of 6
  • The Beerenberg farm is 100% family owned
  • Located in the Adelaide Hills of South Australia
  • Refreshingly bold, these flavor combinations can transform any meal
  • With everything made on the farm, you can now truly taste the South Australian country at home
  • The Beerenberg name directly translates to 'Berry Hill' in German
  • Shipped from Los Angeles

About Beerenberg

The Beerenberg Family Farm is the quintessential South Australian icon. From fruit grown of clean, rich soil, the iconic Beerenberg Family Farm produces rich chutney & sauces loved by so many.

The farm was established by the Paech family who left their home in German-speaking Prussia to live a happy and prosperous life in Australia. They landed on the most sought after land in the Adelaide Hills that offered nutrient rich soil with gentle north-facing slopes. Perfect for growing fruit and vegetables. Fast forward 200 years later, the Beerenberg Family Farm would become a well known tourist destination. The Beerenberg name adeptly translates to ‘Berry Hill’ - a nod to their German speaking heritage.

In 1970, Grant and Carol decided to concentrate on growing strawberries, following the knowledge passed down from generations before, to grow spectacular strawberries. One year later, the first batch of strawberry jam was created, which was the beginning of the Beerenberg brand loved today.

With no signs of slowing down, the Beerenberg range is here to stay. With everything being made on the farm, you can now truly taste the South Australian country life at home.

The Beerenberg Range

  • THE MAMA

    A decadent tomato eggplant relish that is perfect with crunchy, fresh bruschetta.

  • THE VERDE

    This one is a bit spicy. A relish made from green tomato and jalapeńo. Slather it on your favorite burger for an extra kick.

  • THE ROYAL

    Try not to eat this straight out the jar. Sticky figgy balsamic spread that is best slathered on cheese and BBQ meats.

  • THE KICKER

    As the name suggests, this one’s a kicker. A perfect savory jam of Australian chili and apple, it’s the perfect finisher on top cheese and meats.

  • THE CHARMER

    Let yourself be lured into the vibrant color of Beerenberg mango ginger chutney. This one suits everything.

  • THE BARBIE

    BBQ caramelized onion relish that is both sweet and bold. Best smothered on grilled meats and vegetables.

  • The Mama
    The Mama
  • The Verde
    The Verde
  • The Royal
    The Royal
  • The Kicker
    The Kicker
  • The Charmer
    The Charmer
  • The Barbie
    The Barbie
  • Tropic Co Shrimp
  • Tropic Co Shrimp
  • Tropic Co Shrimp

Tropic Co Shrimp

Australian Tiger Shrimp

  • Tropic Co Shrimp operate under The Tassal Group
  • Quality natural growing location (Edge of the World heritage listed Great Barrier Reef in Queensland, Australia)
  • Sustainable growing practices (commenced BAP Certification)
  • Strict bio-security measures ensure the shrimp are disease free
  • Consistent product offer and complete traceability from egg to package
  • Tiger Shrimp species: Penaeus Monodon
  • Individually snapped frozen to preserve freshness, and can be separated for required serving size

Why Choose Tropic Co

Only the best shrimp are produced by the Tassal Group. Black Tiger Shrimp from Queensland Australia are not just known for their good looks. Vibrant in color with distinctive tiger stripes, these shrimp are superbly sweet and firm in texture. You’re getting more than great taste; you will also be benefiting from natural minerals and nutrients with each bite.

Tropic Co are pioneers in using state of the art farming techniques that work in harmony with the warm, tropical climate of Queensland. The shrimp are farmed in natural sea waters that are drawn from local rivers and inlets to recreate their natural habitat in the wild. The dynamic combination of nature and engineering means Tropic Co are able to produce unparalleled shrimp all year round.

With three expansive farms in Mission Beach, Proserpine and Yamba, supporting and growing these local communities is paramount for sustainability. Tropic Co strictly operate under The Best Aquaculture Practices (BAP) that addresses environmentally & social responsibility, animal welfare, food safety and traceability. Currently all shrimp farms are BAP certified.

  • Sovereign Lamb
  • Sovereign Lamb
  • Sovereign Lamb

Sovereign Lamb

Premium Australian Lamb

  • All natural prime lamb raised in the pristine Goldfields region of Victoria, Australia
  • Australian lamb is rich in naturally occurring nutrients and vitamins
  • Racks & Boneless Leg are tightly vacuumed sealed to preserve freshness and flavor
  • Hormone growth promotant free
  • Sovereign Lamb is Halal certified
  • Animal welfare conditions are audited daily in close partnership with the Australian Department of Agriculture
  • NAASA, MSA and HACCP approved
  • Contact for wholesale information

Why Lamb?

There is a reason why Australian lamb has been finding its way onto the dinner plates of millions of people around the world. It is a real, traditional, wholesome and unprocessed food. It’s that simple.

Sovereign Lamb is not chemically altered or inject lamb with additional nutrients or vitamins - that’s because it doesn’t need to be.

Australian lamb is rich in naturally occurring nutrients and vitamins – so it’s not only delicious, but also good for you! Lamb is an excellent source of:

  • Protein for growth and development
  • Zinc an essential part of our immune system
  • Vitamin B12 which is great for the nervous system
  • Selenium - an antioxidant to support a healthy immune system
  • Niacin to aid in metabolism
  • Riboflavin + Iron to help carry oxygen to the muscles for energy, and is important for brain performance
Sovereign Lamb Sovereign Lamb

Sovereign Lamb's Story

Sovereign Lamb is all natural prime lamb raised in the pristine Goldfields regions of Victoria, Australia. Considered to be a “natural haven”, and once home to the Gold rush from 1835 - 1900, the area is now famous for it’s rich, fertile and productive land. It’s no wonder it is home to some of the finest lamb producing country in the world. Since the 1880’s, this region has produced Australia’s finest lambs, giving the area a rich history with solid bloodlines.

Australian Lamb company, along with a group of select profession prime lamb producers, supplies the Sovereign program. The lambs are carefully hand selected at each stage of the production chain to meet the strict quality specifications. The pure lamb genetics of Sovereign lamb and the natural feeding regime of lush pastures, clean water and air, give the lamb a tender texture and mild flavor that is unlike any other. This is gourmet lamb of the highest quality - every cut is outstanding, from the elegant rack fo lamb to the boneless leg roast.

Sovereign Lamb is processed to the highest global standards with BRC, ISO AND HACCP certifications. The processing facility maintains the highest sanitation standards and procedures. Sovereign Lamb is committed to preserving the land with sustainable farming practices to ensure longevity for future generations.

The Sovereign Advantage

Sovereign Lamb is all natural and sourced from high rainfall regions of Victoria, Australia. The Sovereign Advantage:

  • Direct production supply channels
  • Only hand selected lambs used from professional prime lamb producers
  • All Natural pasture fed lamb
  • Hormone growth promotant free
  • Sustainable farming & production systems adopted
  • Cuts – ideal for everyday use, special occasions and fine dining
  • Delicious and mild tasting
  • Finely trimmed
  • Table ready
  • State of the art packaging
  • Far West Scallops
  • Far West Scallops

Far West Scallops

Australian Wild Caught Scallops

  • Wild caught Australian Scallops
  • Ylistrum balloti species
  • Slightly salty, sweet in taste, perfect for homes cooks
  • Wild caught from the clean waters of Shark Bay of the Abrolhos Islands & the South Coast of Western Australia
  • Far West Scallops are a family owned business
  • Sustainably fished scallops as judged by the Fisheries Research and Development Corporation
  • No chemicals or water added during processing
  • Shipped frozen from Los Angeles

Why Choose Far West

The best scallops in the world

Far West only harvests Ballot’s Saucer Scallop. Well known for being perfectly sweet with a hint of saltiness, these scallops delight all home cook’s with it’s incredibly white color. Ballot’s Saucer Scallop is the best choice in scallop for all celebrations.

Proven Quality you can trust

Australian’s know they have some of the best oceans in the world, and Far West Scallops from the Southern Coast of Western Australia have used this to their advantage to bring consistently perfect scallops. With a well-maintained fleet of boats and a modern processing factory, Far West has quickly earned a reputation for producing the finest quality scallops.

Clean

The Far West fleet operates in some of the world’s most pristine waters, far from large population centres and other sources of pollution. No extra water or chemicals are added during the processing. All you get to taste is the Australian ocean.

Sustainably fished scallops

All fisheries in which Far West operate have been judged as sustainable by the Fisheries Research and Development Corporation.

  • Murray River Salt Flakes
  • Murray River Salt Flakes
  • Murray River Salt Flakes

Murray River Salt Flakes

Premium Pink Australian Salt

  • From Mildura, Victoria, Australia in pure underground brines
  • Shipped from Los Angeles
  • All products are packaged in Australia at the source
  • Rich in calcium, potassium and magnesium
  • Lower in naturally occuring iodine
  • 100% allergen free, 100% organic
  • Kosher certified
  • Less sodium per teaspoon & chemical free

Why Choose Murray River Salt

Why is the salt pink?

Murray River Salt® Flakes are produced using the pristine mineralized brines from the ancient saline aquifers of the Murray Darling Basin.

The stunning pale pink hue of the salt flakes is a result of the mineralized brines used to make the salt products.

Isn’t all salt the same?

Murray River Salt® Flakes are very soft and fragile and create a superior texture to your food as opposed to ordinary granulated table salt. Murray River Salt Flakes are not as ‘salty’ as table salt and they enhance the flavor rather than overpowering it. Murray River Salt products have a lower sodium level by volume than other salt products.

  • Mountain River Venison
  • Mountain River Venison
  • Mountain River Venison

Mountain River Venison

Nature-farmed in New Zealand

  • French Rib Rack and Medaillions
  • Shipped frozen from Los Angeles
  • Subtle delicate flavor, superb tenderness, and excellent nutritional qualities
  • Low in fat and cholesterol, but rich in iron and protein
  • Nature-farmed in the South Island of New Zealand
  • Grass fed, free of steroids and growth promotants
  • Under 30 months of age at harvest

Why Choose Mountain River Venison

Mountain River Venison Mountain River Venison

Mountain River Venison are a specialist producer of New Zealand Venison, based at Rakaia, mid-Canterbury on the South Island of New Zealand. Operating under the world’s strictest processing hygiene and sanitation standards, Mountain River is able to provide premium venison worldwide all year round.

Deer are free to roam and enjoy a nutrient rich grass fed diet, only supplemented during the colder months with natural feed (hay and silage). As natural foragers and efficient converters of food to fuel, the deer remain lean and healthy without adding fat intra-muscularly. This ensures pasture to plate quality.

Nutritionally, Mountain River Venison is a great alternate to other meats, as it is low in fat, calories, and cholesterol without compromising on taste. High in iron and zinc, it is one of the healthiest red meats available today.

  • Tucker’s Natural Crackers
  • Tucker’s Natural Crackers
  • Tucker’s Natural Crackers
  • Tucker’s Natural Crackers

Tucker’s Natural Crackers

Tucker's Natural Gourmet Cracker Range

  • Tucker's Natural are a family owned and operated company from Australia
  • The most awarded cracker brand in Australia
  • A deliciously easy way to elevate your pantry, dips, cheese, antipasto and small goods
  • Great to eat on their own - try stopping at one!
  • Available in various flavors in packs of 5 for your convenience
  • GMO Free & contains no artificial colorings or flavors
  • Free from yeast, soy and MSG
  • Shipped from Los Angeles

About The Tucker Family

The Tucker Family has been a part of the Australian premium food industry for over 30 years.

The launch of the Tucker’s Natural Gourmet Cracker Range was developed from a shared philosophy of a husband and wife team. With strong interests in health and wellbeing, as well as being active sports people, it was their mission to create a natural cracker range using pure products.

Clean & Green

As a country with a reputation for being “Clean and Green”, Tucker’s Natural sources between 90-100% of its ingredients in Australia. Tucker’s Natural only sources a small number of ingredients overseas, only if it is not produced in Australia. Tucker’s Natural is located in South Australia, which is the only mainland state in Australia that has GMO free legislation in place.

Tucker's Crackers Range

  • The subtle sweetness of the onions come through with every bite. Made with real onions baked in, these crackers serve as the perfect accompaniment to cheese and wine, or as a savory snack.

  • A classic combination of real aromatic rosemary and rich Australian rock salt. Long and elegant, these crackers demand your attention.

  • Australian Tasty cheese and bitey parmesan pairs perfectly with baked in real chives. With a hint of garlic, you’ve got a smooth and lasting flavor. Don’t settle for average crackers.

  • Chia, Linseed and Freekeh combine to deliver a golden, crisp and crunchy cracker. Complimentary to all types of cheese, this is gourmet cracker has a deliciously mild and nutty taste. With every bite you’ll agree - Tucker’s Natural Crackers are the best.

  • Caramelised Onion
    Caramelised Onion
  • Rosemary & Rock Salt
    Rosemary & Rock Salt
  • Cheese & Chives
    Cheese & Chives
  • Supergrains
    Supergrains
  • Olsson’s Salt Range
  • Olsson’s Salt Range
  • Olsson’s Salt Range

Olsson’s Salt Range

Premium Australian Salt

  • Made from the pristine sea waters of the Great Australian Bight
  • Olsson's Salt is completely natural, chemical and preservative free
  • Shipped from Los Angeles
  • Winner of "Delicious Produce Awards" 2016
  • Olsson's Sea Salt Flakes are sweet and delicate
  • Red Gum Smoked Salt have been smoked for 72 hours over native Australian Red Gum
  • "Celtic-style" Marine Mineral Fine Grey Salt is full of many health benefits
  • Refill canisters available

THE OLSSON'S SALT RANGE

​SEA SALT FLAKES

Striking packaging, yet soft, sweet and delicate sea salt flakes. From unspoiled waters of the Great Australian Bight, Olsson’s brings you completely natural sea salt flakes. No chemicals, no preservatives. Just the taste of the Australian sea. Proudly display this on your kitchen bench or table, and let Olsson’s Sea Salt Flakes take your cooking to new heights. Delicious Award Winner 2017 & 2018. Available in 250g jars

MARINE MINERAL FINE GREY SALT

Olsson’s Marine Mineral Grey Salt is the first “celtic style” salt to be created in Australia, and delivers the most complex ocean flavor. It is the perfect balance of natural marine minerals and trace elements like calcium, magnesium, phosphorus, manganese and iodine to name a few. The fine, dry texture of the salt not only makes it the ideal choice for cooking, but also for bathing. Remarkable health benefits along with great taste. Available in a 250g Canister.

RED GUM SMOKED SALT

Smoked salt has been around for centuries, and Olsson’s have brought it back to light with an Australian twist. Over native river red gum, Olsson’s sea salt flakes are smoked for 72 hours to create a truly unique flavor. Smokey, rich and earthy. Sprinkle the delicate smoked sea salt flakes over a Kerwee steak for a taste like no other. Available in 90g Jars & 90g Canisters. Sold separately.

Why Choose Olsson's Salt

What makes Olsson’s the most sought after salt isn’t just the bold packaging. It’s the perfect combination of Australian water, sun and wind working in harmony to create impeccable natural sea salt.

For generations the Olsson family have trusted Mother Nature in creating exquisite sea salt using a natural method of “solar evaporation”. Within the large ponds the seawater quickly evaporates, leaving behind beautifully crystallized salt that is scooped up, washed, then packaged. That’s it. No chemicals, just perfectly natural sea salt.

Solar salt plants are ideally located where there is low rainfall and high evaporation rates. Unlike any other salt producers in the world, Olsson’s have a unique advantage of using seawater from two of the most pristine oceans; The Great Barrier Reef of Queensland, and The Great Australian Bight in South Australia.

Try Olsson’s Sea Salt for yourself, and let your cooking shine.

Sea Salt for beauty, health and personal hygiene

Altogether it’s believed there are more than 14,000 uses of salt, and our grandmothers were probably familiar with most of them. Many of these uses were for simple things around the home before the advent of modern chemicals and cleaners. However, many uses are still valid today and a lot cheaper and safer than using more sophisticated products. We thought you might like to share some of these fascinating applications of salt but we make no guarantee about the results if you try any of them.

The most familiar use of salt undoubtedly is in the kitchen and on the dining table. Salt accents the flavor of meat, brings out individuality of vegetables, and deepens the flavour of delicate desserts. No other seasoning has yet been found that can satisfactorily take the place of salt.
Salt has many other uses around the home. Salt is an excellent cleaning agent, by itself or in combination with other substances. A solution of salt and turpentine restores the whiteness to yellowed enameled bathtubs and toilets. A paste of salt and vinegar cleans tarnished brass or copper. Strong brine poured down the kitchen sink prevents grease from collecting and eliminates odors.

A container of salt is an important item in many bathrooms. In mild solutions, it makes an excellent mouthwash, throat gargle or eyewash; it is an effective toothpaste, a good antiseptic; and it can be extremely helpful as a massage element to improve complexion.

To find out more, visit the Olsson’s Salt website by clicking this link.

  • Currawong Olive Oil
  • Currawong Olive Oil
  • Currawong Olive Oil
  • Currawong Olive Oil
  • Currawong Olive Oil
  • Currawong Olive Oil

Currawong Olive Oil

Australian Extra Virgin Olive Oil

  • Family owned business for South Australia
  • Oils are produced by using only the finest fruit from Southern Australia
  • Olive Oils are carefully bottled & packaged in a strictly control quality assured bottling plant
  • Oils are extracted without the use of chemicals or heat to maintain robust flavors and health benefits
  • Full of anti-oxidants
  • Available flavors: Chilli Infused, Truffle Infused, Lemon Agrumato, Garlic Infused, Robust Selection
  • 'Lemon Agrumato' - Australian Olive Association best flavored olive oil in 2017
  • Contact for wholesale information

Why Choose Currawong Extra Virgin Olive Oil

“Currawong Extra Virgin Olive Oil is a South Australian story created by two friends one evening over a bottle of wine.”

The key to creating quality olive oil starts with how the fruits are produced. That is why only the best olives are used to create the worlds finest olive oil.

Created in 2005, Currawong is a family owned business with a passion for great South Australian produce. And great produce isn’t hard to find. Famously known for being a region with pristine surroundings and Mediterranean climate, South Australia is the perfect environment to create all natural extra virgin olive oil.

The fresh olives are pressed within hours of their picking, then cold extracted without the use of chemicals to retain the flavor and anti-oxidants of the olives. Unlike other infused oils, Currawong only uses extra virgin olive oil as the base, then infuse the oils with all natural ingredients instead of artificial flavorings.

Currawong Extra Virgin Olive Oils are then carefully bottled and packaged in strictly controlled, quality assured bottling plant.

The Currawong Extra Virgin Olive Oil Range

  • Silky, and bold. The Robust Selection has an earthy taste that pairs perfectly with warmed vegetables or risottos. Reach for Currawong to bring depth and richness to your home cooking. Available in a 500ml bottle.

  • The delicate balance of the mediterranean style olives and lemons brings freshness to your favorite seafood or salad. Or add a twist to your baking and desserts. Lemon Agrumato was awarded by the Australian Olive Association The Best Flavored Olive Oil in 2017. Available in a 250ml bottle.

  • With just enough spice, Currawong’s Chili Infused Olive Oil is the perfect way to add warmth to your cooking. Made with real chili, so a little bit goes a long way. Available in a 250ml bottle.

  • It’s no surprise truffle and olive oil are a perfect match. Currawong Truffle Oil adds decadence and earthiness to your meal, with one simple drizzle. Serve on top of a creamy mash, fries or risotto for an instant hit of elegance. Available in a 250ml bottle.

  • Made with real garlic, Currawong Garlic Infused Olive Oil saves you time in the kitchen and spares you the smell of garlic on your hands. Delicious on pasta, stirfrys, and crunchy bread. Available in a 250ml bottle.

  • Robust Selection
    Robust Selection
  • Lemon Agrumato
    Lemon Agrumato
  • Chilli Infused
    Chilli Infused
  • Truffle Infused
    Truffle Infused
  • Garlic Infused
    Garlic Infused
  • Yarra Valley Caviar
  • Yarra Valley Caviar

Yarra Valley Caviar

Premium Australian Yarra Valley Caviar

  • Product of the Yarra Valley region of rural Victoria, Australia
  • Fish are milked humanely, completely by hand
  • Free of any antibiotics or chemicals, without the use of any additives
  • Currently available - Smoked Salmon Caviar - 100g (3.5oz)
  • Triple smoked premium quality roe with mountain ash to produce bright, plump and flawless caviar
  • Humane treatment of fish, with a completely natural approach to rearing and roe extraction
  • Use fish feeding programs that reflect their natural growth patterns in the wild
  • Best Aquaculture Practice (BAP) certified and audited twice annually
  • A completely disease free environment

Yarra Valley Caviar's Story

Yarra Valley Caviar is an export approved boutique fresh water aquaculture farm located at the base of the Rubicon River in the Yarra Valley region of rural Victoria, Australia.

Yarra Valley Caviar is an industry leader in using a natural approach to rearing and roe extraction as it is their strong belief in human practices. The fish are carefully milked for roe by hand, using clove oil as a natural anesthetic. Afterwords, the fish are gently placed back into their ponds to spawn again the following year.

All of Yarra Valleys Caviar’s products are packaged on site, without the use of any additives. This results in a superior quality roe, only salted with premium salt to produce caviar that is bright, plump, and bursting with flavor. It’s no wonder Yarra Valley Caviar create award winning products around the world.

For delicious recipes ideas, head to the Yarra Valley Caviar website by clicking this link.

Sustainability

Yarra Valley Caviar is proud to use sustainable growing practices and ethical fish husbandry methods, and are Best Aquaculture Practice (BAP) certified; audited twice annually.

Why YVC is sustainable

1. Strictly chemical free farm.

2. A completely disease free environment.

3. A naturally gravity fed river flow through farm that ensures water is only borrowed temporarily from the river, then returned in a healthy acceptable state.

4. Insisting Fish are given plenty of space to move around freely and have a current to swim against.

5. Fish are milked once per year for their roe and then returned to the ponds to spawn again the following year.

6. Refusing to force feed fish, instead following feeding programs that reflect their natural growth patterns in the wild.

7. A long lasting relationship with The Environmental Protection Agency Victoria in maintaining regular testing of inflow and outflow levels of suspended solids etc to comply with Australian standards.

8. A vertically integrated business starting with in-house fertilisation of eggs ensuring strict traceability throughout the growth of the fish.

9. Comprehensive in-house staff training in best practice fish husbandry methods to ensure the health and well being of our animals is first and foremost.

  • Pure Origins Honey
  • Pure Origins Honey
  • Pure Origins Honey
  • Pure Origins Honey

Pure Origins Honey

Australian Manuka & Raw Honey

  • High quality, premium and pure Australian honey
  • Manuka Honey has been used by Indigenous cultures as traditional medicine for many centuries for centuries
  • Pure Origins Raw Honey & Manuka Honey is 100% Pure Australian
  • Natural, raw, single region & cold extracted to retain all nutritional properties
  • Every batch of Pure Origins Manuka Honey is lab tested for MGO authenticity and rating
  • The honey has retained all of its crucial enzymes, anti-bacterial properties and nutritional value
  • Contact for wholesale information

Pure Origins Manuka Honey

What is Manuka Honey?

Manuka honey (Leptospermum) is produced by bees that tended to flowers of the Manuka plant (also known as tea tree) that grows in New Zealand and parts of Australia. Compared to other types of honey, Manuka honey has been shown to be more potent and health-boosting because of its higher methylglyoxal (MG) concentration. This particular compound helps contribute to Manuka honey’s benefits.

So what makes Manuka Honey special?

What sets Manuka honey apart from other honey varieties are its potent compounds that can help deal with infections and boost the body’s overall health. As mentioned above, Manuka honey has high methylglyoxal (MG) levels. This compound is also found in other types of honey, albeit in small amounts. In Manuka honey, MG develops after the conversion of dihydroxyacetone, a compound present in higher amounts in the nectar of Manuka flowers. A higher MG concentration can eventually lead to increased antibiotic capabilities.

(MGO) Methylglyoxal naturally forms in the nectar of the flowers of the Manuka Bush (Leptospermum), ready for collection by the honey-bee. Methylglyoxal is transferred into the honey where it remains stable. Dietary Methylglyoxal found in Manuka Honey is resistant to heat, light, body fluids and enzymatic activity. Making Manuka honey superior to any other honey because of the strong antibacterial and antiviral activity due to the presence of Methylglyoxal.

The higher the MGO rating the greater the antibacterial properties.

Every batch of Pure Origins Manuka is lab tested for MGO authenticity and rating.

The Health Benefits of Manuka Honey

Manuka honey may help soothe sore throats, protect your body against the common cold and assist in relieving sinus infections. It can also help treat eye, ear and sinus infections, and possibly even diabetes. Manuka honey’s antioxidant content may also provide protection against tissue damage by neutralizing free radicals.

Manuka honey may improve oral health by reducing oral pathogens found in plaque. It may also work wonders for the digestive system, as it may relieve bloating, mild digestive upsets, indigestion or gastric reflux, and may even help heal stomach ulcers and irritable bowel syndrome.

Manuka honey may also be good for your skin. If you’re suffering from acne, Manuka honey may provide anti-inflammatory effects, and lessen irritation too. Some studies have also proven that Manuka honey may heal eczema-affected skin. Lastly, Manuka honey can also be helpful during a pregnancy, since it can:

  • Serve as a remedy for morning sickness or nausea
  • Help prevent sore throats
  • Lessen allergic reactions
  • Potential relieve heartburn, which is common during pregnancy

Why Choose Pure Origins Honey

In Nature We Trust”

Pure Origins

Pure Origins range of honey comes from some fo the most pure regions of Australia. The forests where the honey is produced contains some of the rarest flora and fauna in the world. Much of the areas where the honey is sourced has been proclaimed as the World Heritage Listed areas.

Unlike most others, Pure Origins honey is not heated above 25 degrees (77F) when extracted or packed - it is cold extracted. That means, it is packed at temperatures lower than the beehives itself. Although using this process takes longer to pour, it retains all of its crucial enzymes, anti-bacterial properties and nutritional value. Most commercial suppliers heat their honey to ensure they get an optimum level of fast pouring to save on packaging costs.

The Difference Australian Manuka and New Zealand Manuka

A study has found that Australian manuka honey is at least as medically powerful as New Zealand manuka honey. Research as the University of Technology in Sydney, Australia, showed that more than 16% of Australian manuka honey tested were actually more potent than the New Zealand product. The study also shows that Australian honey produced by bees using the nectar from leptospermum, or manuka-type bushes can produce concentrations of methylglyoxal higher than two control samples of “hispital-grade” New Zealand manuka honey. It also shows a direct correlation between antibacterial activity and methylglyoxal levels and that these honeys can be stored for up to seven years without losing their efficacy.

  • New Zealand Coastal Lamb
  • New Zealand Coastal Lamb
  • New Zealand Coastal Lamb
  • New Zealand Coastal Lamb

New Zealand Coastal Lamb

Premium French Racks

  • Raised on family farms on Turakina, New Zealand
  • Salt laden winds give Coastal Lamb it's famous mild and clean taste
  • Proudly endorsed by chefs worldwide from Michelin Star Chefs
  • Each French Trimmed rack serve 2 - 3 people
  • Racks are tightly vacuumed sealed to preserve freshness and flavor
  • Shipped frozen from Los Angeles

Why Choose Coastal Lamb

​“Naturally seasoned by the sea”

The crisp, lush pastures provide coastal lamb with the perfect conditions for grazing. This stunningly clean environment means Coastal Spring Lamb are able to produce quality lamb that is like no other.

Seventeen passionate family farmers spanning across multiple locations on New Zealand’s North Island come together to create multi-award winning Coastal Lamb. This region is famously known for it’s rugged landscapes and pure air. Far away from any pollutants, this area is the ideal place for sprawling farmlands. Not only do Coastal Lamb supply New Zealand customers, they are also popularly known worldwide. From esteemed Michelin Star Chefs, to home cooks who love premium lamb.

Coastal Lamb is as unique as it’s surroundings. With every bite, you know you are tasting New Zealand’s finest lamb.

  • Lobsters
  • Lobsters
  • Lobsters
  • Lobsters
  • Lobsters

Lobsters

Live, Frozen Tails

  • Specialists in importing and distributing lobster from around the world
  • Large tanks are monitored daily to accommodate weekly orders
  • Brolos Lobster Tails from Western Australia
  • Southern Rocklobster
  • Californian Spiny Lobster
  • Scottish Blue Lobster

Live Lobsters

Terra Mare Prime are specialized in importing and distributing live lobsters from around the globe. Lobsters are ordered weekly for distribution, and stored onsite in lobster tanks. The tanks are monitored regularly to ensure lobsters are in peak condition.

BROLOS LOBSTERS

From Western Australia, Brolos lobsters are caught wild and hand selected for quality and health. Brolos is now one of the largest rock lobster processors in the world with a delivering exceptional quality.

SOUTHERN ROCKLOBSTER

Sustainably harvested from the cool, clean waters of the Southern Ocean off Australia & New Zealand, Southern Rocklobster’s taste and texture is world class. Internationally regarded for its light, sweet and rich taste with firm flesh, Southern Rocklobster is highly versatile across many cuisines. The fisheries are controlled by strict quota management and follow the Ecologically Sustainable Development (ESD) guidelines to ensure longevity and sustainability of this species.

CALIFORNIAN SPINY LOBSTER

Californian Spiny Lobsters are caught from Monterey Bay area of California to the Gulf of Mexico (Baja). Spiny Lobsters have a firm texture, and are widely known for their creamy and slightly nutty flavor that is considered to be a delicacy.

EUROPEAN BLUE LOBSTER

Fished from the North West shores of Scotland and off the Brittany coast of France. These delicious crustaceans have a more delicate flesh than their American counterparts, affording them a more subtle taste. This special shellfish is prized at the finest restaurants in Europe and Spain.

Species Name Jasus edwardsii
Product Origin Australia and New Zealand
Catch Area South Australia, Victoria, Tasmania, Western Australia and New Zealand
Live Size Range: 0.5kg-4.5kg (1lb—10lb)
Inventory Sizes: 2–3.5kg (4.5lb–8lb)
Yield (Recovery) 42 - 55%
Season Year round – majority harvested between 1st November – 30th April
Catch Method Trap / Pot caught
Sustainability Clean Green Certification (Australia) – product certification

Californian Spiny Lobster

Species Name Panulirus interruptus
Catch Area California and Mexico (Baja)
Live Size Range: 1.5lb - 7lb
Inventory Sizes: 3 - 6lb
Harvest Technique Trap / Pot caught
Season 8th October to 15th March
Sustainability Monterey Bay Aquarium Seafood Watch List "GREEN LISTED"

European Blue Lobster

Species Name Homarus gammarus
Product Origin North-eastern Atlantic Ocean and most of the Mediterranean Sea
Catch Area Scotland and Ireland
Live Size 0.4kg - 3kg (0.88lb - 6.61lb)
Inventory Sizes: 1 - 2.5kg (2.2lb - 5.5lb)
Season Year round
Catch Method Trap / Pot caught
Sustainability Unknown
  • Truffles
  • Truffles
  • Truffles

Truffles

Supplying fresh from all over the globe

  • Australian Black Truffle
  • European Black Truffle
  • European Summer Truffle
  • European Burgundy
  • European White Truffle
  • Truffle oil and salts

Australian Black Truffle

Harvested in Australia, black truffles are native to Europe. The Australian Black Truffle is recognized by it’s rough exterior and dark color that runs through the flesh, with crisp white veins throughout. As one of the most highly sought after black truffle, the taste is like no other, with a strong nutty and mushroom flavor profile with earthy undertones.

European Black Truffle

Even though we generally point at the white truffle as the more precious, many actually prefer black truffles, also called sweet truffle thanks to its exquisite flavor. Gleba is black-brown with hinges of purple and red, thin and dense whitish veins con well outlined, accompanied by two transparent brown stripes on the sides, the surface presents pyramidal warts and reddish shades.

European Burgundy Truffle

Burgundy truffle is very similar to summer truffle, so much so that some consider it to be a variant of Aestivum. Gleba is darker than nero estivo, almost chocolaty in the more mature truffles. Surface is rugged and fun fact: this truffle takes its name from the hook-shaped crests of its spores.

European Summer Truffle

Widely known as Scorzone, is one of the less precious truffles. Gleba is hazel and more or less yellowish in ripe truffles, and often even lighter, and it has many whitish veins of varying thickness, ramified and joined together. The rugged surface is completely covered in pyramidal warts.

European White Truffle

White Truffle, or better known White Alba Truffle, is surely the most precious variety of truffle from a economic and culinary point of view. Its gleba is unmistakably white and yellowish with small white veins. The surface is smooth, ochre or olive-yellow, sometimes also grey-blackish.


Australian Black Truffles

Species Name Tuber melanosponum
Season June - August
Grades Extra class
1st Class
Large superior pieces
Small pieces (2nd class)
Trimmings
Average Weight 1oz - 4oz
Harvest Regions Tasmania, Southern Australia
Symbiotics plants Generally downy oak, holly oak, Turkey oak, linden, hazel, black hornbeam, cistus

European Black Truffle

Species Name Tuber melanosponum vittadini
Season November - March
Grades Extra class (extra 30g)
First Class
Small
Pieces
Average Weight 2oz - 18oz
Harvest Regions Umbria, Abruzzo, Marche Tuscany and Lazio but in smaller amounts, also in Veneto, Lombardy, Emilia Romagna, Trentino, Piedmont and Liguria
Symbiotics plants Generally downy oak, holly oak, Turkey oak, linden, hazel, black hornbeam, cistus

European Summer Truffle

Species Name Tuber melanosponum
Season May - November
Average Weight 2oz - 18oz
Grades Large (20gm+)
Small (<20gm)
Harvest Regions Piedmont, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Campania, Molise
Symbiotics plants Generally Turkey oak, downy oak, common hazel, black and white hornbeam, English oak, oak,
beech, black pine, poplar

European Burgundy Truffle

Species Name Tuber uncinatum
Season September - December
Average Weight 2oz - 18oz
Harvest Regions Piedmont, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Campania, Molise
Symbiotics plants Generally downy oak, Turkey oak, English oak, linden, poplar, willow, hornbeam, common hazel

European White Truffle

Species Name Tuber aestivum vittadini
Season May - November
Average Weight 2oz - 18oz
Harvest Regions Piedmont, Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo, Molise
Symbiotics plants Generally white willow, white poplar, black poplar, linden, black hornbeam, English oak, oak, downy
oak, Carolina poplar, cistus
  • King Island Dairy Cheese
  • King Island Dairy Cheese
  • King Island Dairy Cheese

King Island Dairy Cheese

Unique island, exceptional story and extraordinary cheese

  • From King Island, Tasmania, Australia
  • Handmade Roaring Forties Blue Cheese
  • Full bodied with tropical fruit aroma and hints of caramel
  • Gold Medal 2014 Royal Hobart Fine Food Awards

Product Specifications

Origin King Island, Tasmania, Australia Cheese Maker Ueli Berger
Availability All year Sustainability Hormone free, Antibiotic free and GMO free
Diet Pure green pastures (small amount of supplementary feed provided during milking) Weight 1.1 - 1.4kg wheels

King Island Dairy's Story

King Island Dairy Cheese

King Island Dairy’s award winning products are enjoyed by cheese lovers around Australia, and the world. Situated in the Bass Strait between Tasmania and Mainland Australia, King Island’s unique microclimate of mineral rich soils, cool annual temperatures, abundant rainfall and consistent salt spray results in incredibly lush pastures. It’s rare that Mother Nature creates an environment so perfect for honoring the art of cheese making.

Grazing on salty grass, the cows produce a sweet, unusually rich milk. Sourced from just a handful of local farms, the milk is delivered fresh to King Island Dairy daily so all cheeses can be made on Kind Island from 100% King Island milk.

King Island Dairy’s “Roaring Forties Blue” was awarded Grand Champion Blue Cheese in the 2017 Australian Grand Dairy Awards. Named after the infamous Roaring Forties gales that frequently whip around the Island at more than 100km per hour, this blue cheese is full flavored, with a sweet and slightly fruity character. Pair this award winning cheese with fresh pears or muscatel grapes, fig paste and pecan nuts, with wholemeal biscuits or a crusty baguette. This product is also a perfect addition to a crisp salad, creamy pasta dish or on top of a gourmet pizza.

Why Choose King Island Dairy Cheese

QUALITY

Milk produced by King Island dairy farmers has the equal lowest somatic cell count in the world. This isa key indicator of the health of the cow and quality of the milk. This confirms that King Island dairy have the healthiest cows and the highest quality milk in the world. Due the highest class raw ingredient (milk) King Island cheese is unmatched for quality.

DIET

King Island has the richest/most nutritional pastures in Australia due to the volcanic soils and high annual average rainfall of 855mm (33.6”) which is distributed evenly over the year. Local legend has it that the Island’s unusual mixture of milk producing grasses grew from seeds that were washed ashore in straw mattresses from French shipwrecks. The French explorers who were anchored off King Island in 1802 could not have foreseen that these shores held the secrets to the production of cheeses and dairy products superior to those of their homeland.

ENVIRONMENT

The average annual temperature on King Island is 10°C (50°F) with a maximum temperature of 17°C (63°F) – these temperatures create a utopia for dairy cows. King Island is a small island with a low population, which means fresh air from the sea is constantly blowing over the island and there is no air pollution, creating pristine air conditions.

HANDCRAFTED

King Island cheese is all handmade, so modifications can be made during the cheese making process, unlike a mechanized cheese plant. Head cheesemaker, Swiss born Ueli Burger is passionate and experienced, having received numerous industry awards over a 25 year career.

Available Shop Online Items

Roaring Forties Blue Cheese 1.1 - 1.4kg wheels
  • Fresh Fish
  • Fresh Fish
  • Fresh Fish

Fresh Fish

Specialist distributors

  • New Zealand King Salmon
  • New Zealand Snapper
  • John Dory
  • Icelandic Cod Loins, MSDA approved
  • Orange Roughy
  • Groper
  • Bluenose Trevally
  • Tasmanian Ocean Trout

Featured Fresh Fish

New Zealand Tai & Golden Snapper

Product Name Tai Snapper and Golden Snapper
Catch Area New Zealand
Fresh Product Form Whole - product can be cut to any specification
Sizes 1-2/lb, 2-3/lb, 3-5/lb and 5lb+
Harvest Technique Seine and long line
Season Year round
SUSTAINABILITY Not rated

John Dory

Product Origin New Zealand and Australia
Catch Area New Zealand and Australia
Fresh Product Form Whole product can be cut to any specification
Sizes Whole 2lb+
Harvest Technique Seine and long line
Season Year round
SUSTAINABILITY Not rated

Humpty Doo Saltwater Barramundi

Product Origin Northern Territory, Australia
Farmed Technique Saltwater raceways
Size (Whole Fish) Varied - contact us for further information on sizing
Yield 50 - 52% recovery (skin on, P/B in)
Product Form Chilled whole
Season All year
SUSTAINABILITY Monterey Bay Aquarium Seafood Watch List “BEST CHOICE”
  • Stellar Bay Oysters
  • Stellar Bay Oysters
  • Stellar Bay Oysters

Stellar Bay Oysters

Deliciously plump Stellarbay Golds and Kusshi Oysters from British Colombia

  • Stellarbay Golds and Kusshi Oysters
  • From British Columbia, Vancouver Island
  • Mild, clean oysters with a sweet flavor and buttery texture
  • Awarded People's Choice Award at the British and Columbia Wine and Oyster Festival for 6 consecutive years
  • Each oyster is graded to guarantee consistent, high quality seafood
  • Kusshi Oysters, Large Kusshi Oysters, Stellarbay Gold's are available
  • Crassostrea gigas species

Product Specifications

Product Origin Deep Bay, British Columbia Farming Technique Subtidal culture with frequent rumbling practices during growout (increases conditioning and shelf-life)
Grades KUSSHI – 1 3/4” – 2 1/4”
LARGE KUSSHI – 2 1/4” – 2 3/4”
STELLARBAY GOLDS – 2 3/4” – 3 1/4”
Season Peak condition – October to May
Product Form Live in shell Packaging 10 dozen units (120 COUNT)
Carton size (43” x 14” x 11”) Kusshi – 50 dozen*
Large Kusshi – 40 dozen*
Stellarbay Gold – 30 dozen*
*(~64lb including gel packs and carton)
Sustainability Monterey Bay Aquarium Seafood Watch List “BEST CHOICE”
Processing FDA Registered Establishment and HACCP Certified

Stellar Bay Oysters' Story

Stellar Bay Oysters

Stellar Bay Shellfish Ltd. are dedicated to supplying oysters that are superior in quality, consistency, and freshness. Ideally located in British Columbia on Vancouver Island, Stellar Bay offers the perfect growing conditions for clean, mild flavored oysters. Stellar Bay’s world renown oysters include Kusshi’s and Stellarbay Gold’s. Stellar Bay Golds are a larger version of the popular Kusshi oyster, ranging in size from 2.5 inches to 3 inches in length.

As one of Canada’s top suppliers, Stellar Bay oysters are served as a delicacy in high-end restaurants and oyster bars around the world – in the United States, Canada, Japan and China. Stellar Bay Shellfish Ltd. has received the British Columbia Wine and Oyster Festival People’s Choice Award for 6 consecutive years.

Oysters have been cultured for more than a century, with Stellar Bay Shellfish Ltd. becoming pioneers in using state of the art technologies to regulate for consistency in quality and size. Each oyster is graded according to their size, right down to the millimeter, to guarantee consistently high quality shellfish.

In Japanese the word Kusshi means “ultimate”, which perfectly describes the Kusshi oyster’s quality, taste, size, consistency and appearance. Kusshi’s are considered to be one of the finest oysters in the world, with it’s sweet flavor and buttery texture. Perfectly suited to high-end restaurants and oyster bars.

Available Items

Kusshi Wholeshell Live 1 ¾” – 2 1/4”
Kusshi Large Wholeshell Live 2 ¼” – 2 ¾”
Stellarbay Golds Wholeshell 2 ¾” – 3 ¼”
  • Clevedon Coast Oysters
  • Clevedon Coast Oysters

Clevedon Coast Oysters

New Zealand's famous natural oysters

  • From Waiheke Island, Hauraki Gulf, New Zealand
  • Plump, delicious oysters
  • Naturally grown in USFDA certified waters tested weekly
  • International leader in the production of natural oysters
  • Sustainably farmed using intertidal racks and basket to increase shelf-life
  • Crassostrea gigas species

Product Specifications

Product Origin Waiheke Island, Hauraki Gulf, New Zealand (45 minutes south of Auckland) Farming Technique Intertidal racks and baskets (increases the shelf-life)
Grades Pearl 2.75" - 3.25" (70 - 80MM)
Premium 3.25" - 3.5" (80 - 90mm)
Large 3.5" - 2.25" (90 - 105mm)
Jumbo 4.25" + (105 - 115mm)
Season Peak condition - May to November
Product Form Live in shell, and fresh/frozen 1/2 shell Packaging 10 dozen/case (120 count)
12.5 dozen/case (150 count)
Sustainability Monterey Bay Aquarium Seafood Watch List “GOOD ALTERNATIVE” Processing Processed in a “HACCP” certified facility
Traceability Each carton is marked with an Establishment Number specific to the processing facility Certification Certified, organic

Clevedon Coast Oysters' Story

Clevedon Coast Oysters

The Hauraki Gulf in New Zealand maintains ideal conditions for producing plump, delicious Oysters. Thriving in such a unique environment, Clevedon Coast Oyster have developed the pearl grade oyster, an oyster that is a little older and ensures the most consistent possible conditioning.

Clevedon Coast Oysters are naturally grown in USFDA certified waters that are tested weekly for contamination and toxic algae bloom. When harvested, the oysters are carefully selected to meet specifications before being distributed all around the world, and is proudly recognised as an international leader in the production of natural oysters.

Available Items

Pearl 2.75” – 3.25” (70 – 80mm)
Premium 3.25” – 3.5” (80 – 90mm)
Large 3.5” – 4.5” (90 – 105mm)
Jumbo 4.25"+ (105 – 115mmm)
  • Cloudy Bay Clams
  • Cloudy Bay Clams
  • Cloudy Bay Clams

Cloudy Bay Clams

New Zealand's very unique and special surf clams

  • From New Zealand
  • Sustainable farming practices and managed by strict quota system
  • Wild harvested
  • Rich flavors and creamy textures
  • Exported blanched frozen and chilled
  • Available year round

Product Specifications

Product Origin New Zealand – Marlborough Sounds, at the top of the South Island, the fishery is based in the amazing area of Cloudy Bay Pack Size Live: 3 x 5kg (~33lb/15kg)
Blanched chilled: 12 x 1kg (~26.5lb)
Catch Area Wild harvested in the 3 – 10 metre surf zone Product Form Live
Season All year Catch Method Unique hydraulic winnowing clam rake system
Shelf Life LIVE: 5 days from receipt (storage temperate: 3 – 7 degrees Celsius/ 37.5 – 45 degrees Fahrenheit), this can be extended through wet storage.
BLANCH CHILLED: 28 days from the date of production
Sustainability Hydraulic winnowing clam rake system used with high pressure water to supersaturate the substrate, changing the specific gravity, causing the shellfish to float off the sea bottom. Clams not required (undersize) are returned back to the substrate undamaged. The fishery is managed by strict quota system.

Cloudy Bay Clam's Story

Cloudy Bay Clams

Cloudy Bay Clams are pioneers in the industry of harvesting surf clams along the coast of New Zealand. Harvested wild from the pristine coastal environment of New Zealand’s Marlborough Sound, the clams are known for their rich flavor and creamy texture. Four species of clams are available year round, each with their own unique qualities.

Native to New Zealand’s pristine coastal waters, surf clams thrive in the turbulent surf zone 10 metres under the sea bed that is rich in food. This environment guarantees shellfish to grow with a fully developed taste profile of outstanding quality, that is famous for unique yet versatile flavors. Cloudy Bay clams are exported blanched – both chilled and frozen – and live. This maximizes it’s flavor and preserves freshness. Well thought out and extensively developed harvesting techniques ensure Cloudy Bay surf clams reach the market in perfect condition, delivering a unique dining experience that is celebrated worldwide. The method of blanch chilling is to stabilize and maintain the integrity of the clam by blanching to slightly set the protein in the clam meat. Cloudy Bay Clams proudly carry ‘Friend of the Sea’ certification which confirms efforts and continual commitment to sustainability.

DIAMOND SHELL

Species Name spisula aequilater
Sizes Large: 45mm, 5 - 12 pieces/lb / 12 - 15 pieces/kg
Small: <45mm, 12 23 pieces/lb / 25-50 pieces/kg
Meat to Shell Ratio 28 - 35%
Flavors Mild, sweet ocean flavor with a crisp texture
Cooking Applications Ideal for both raw and cooked preparations. The small size is suited to Mediterranean cuisine, where the larger size is perfect for raw, Asian and traditional European preparations

STORM SHELL

Species Name mactra murchisoni
Sizes Jumbo: 80mm+, 2-4 pieces/lb / 4-6 pieces/kg
X-Large: 70-80mm+, 4 – 6 pieces/lb / 7-12 pieces/kg
Large <70mm, 6-7 pieces/lb / 12-15 pieces/kg
Meat to Shell Ratio >30%
Flavors Unique, complex and interesting. Highly regarded for its intense deep flavor and soft texture
Cooking Applications Ideal for both raw and cooked preparations. The clam's smooth, deep-cupped shell makes it perfect for serving by the piece.

TUA TUA

Species Name paphies donacina
Sizes Jumbo: 80mm+, 5 – 8 pieces/lb / 12 – 16 pieces/kg
Small: <80mm+, 8 – 14 pieces/lb / 16-30 pieces/kg
Meat to Shell Ratio 28 – 35%
Flavors Distinctive mild, sweet flavor and rich buttery / creamy texture
Cooking Applications Ideal for all-round applications, especially suited to full-flavored preparations. Highly regarded by the local New Zealand Maori people as a culinary delight

MOON SHELL

Species Name dosinia anus
Sizes Large: 50mm+, 5 – 9 pieces/lb / 12 – 19 pieces/kg
Small: <50mm+, 9 – 12 pieces/lb / 19 – 25 pieces/kg
Meat to Shell Ratio 20 – 25%
Flavors Intense, sweet ocean flavor, with high iodine notes and meaty characteristics
Cooking Applications Ideal for all raw and cooked preparations. Raw – on the half shell – remove the mantle and grill for best eating results

Available Items

Diamond Shell Large (45mm) and Small (<45mm)
Storm Shell Jumbo (80mm+)
X-Large (70-80mm)
Large (<70mm)
Tua Tua Jumbo (80mm+)
Small (<80mm)
Moon Shell Large (50mm+)
Small (<50mm)

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