Alberto’s Delicacies use old family recipes and have been servicing small markets for around 12 years.

Alot of Good Stuff’s preserves and biscuits are all made from locally-sourced produce and high quality ingredients. They are handmade in small batches in their shop to assure peak freshness and to maintain quality. They include gluten-free options.

AVS Organic Foods (formally A Vegan Smiles) aims to create and provide tasty foods that are free from animal cruelty.

AVS focuses on non-dairy cheeses using different techniques that include culturing, ageing and fermenting. You don’t have to be vegan to enjoy vegan cheese.

AVS is a strong advocate for animal welfare and was founded on a desire to educate non-vegans that foods can taste great (even better without animal products), coupled with the frustration of the limitation in purchasing vegan-friendly or dairy-free products when out with family and friends.

Using locally-sourced, grass-fed beef and free-range chicken from the Yarra Valley, Erin and David Turnley have built a solid reputation over the last 10 years as producing some of the best family gourmet pies in the region. Their pie range includes chunky beef, chicken, scallop, roast vegetable and apple. At the local markets that they frequent, you can also sample their array of pates which includes chicken, duck, salmon and venison. Basil and coriander pesto and duck and chicken terrines are also available for sale. All ingredients are sourced locally, with grass-fed beef, and chicken, duck and venison which is free range and hormone free.

All of Juanita’s products are vegan, with no preservatives, dairy, gluten or sugar. They include a range of Mexican sauces & salsas, West African sauces & marinades, and beverages (chai, hibiscus tea and a smoothie mix). Her aim is to share flavours and ingredient combinations that she has discovered, stumbled accross and loved over the years, producing products that are as close to home cooking as they can be.

Juanita also operates a cafe, the menu of which is designed around, and uses, the Juanita’s Kitchen products.

Considering the many artificial additives, GMOs, and other expendable food processes that we are unwittingly subjected to, Organic Times wants to provide a range of quality, fair-trade chocolate products that not only taste delicious but are made from certified organic ingredients that are both better for us and for Mother Nature too.

Their signature line is their Organic Chocolate Licorice, which goes magically with their chocolate. Complementing this magic taste is Rapadura sugar – an ingredient in their chocolate – grown and produced by Hand-in-Hand, their fair-trade partners. The special thing about Rapadura is that it is an unrefined sugar made from minimally processed organic cane sugar. This means that the molasses and all the goodness remains in the sugar, creating a rich, caramel flavour and a higher mineral and vitamin content.

As innovators of introducing organic chocolate-coated produce to the market, they use premium, organic couverture chocolate and specialise in coating organic produce such as macadamia nuts, roasted almonds, hazelnuts, coffee-beans, sultanas, ginger and licorice. Their range comes in both dark and milk chocolate.

Their chocolate is made using certified organic cacao bought through the Hand-in-Hand fair-trade system which is then processed and manufactured according to an old-established Swiss chocolate recipe. The produce they coat is also certified organic. They use fair-trade organic coffee-beans and most of their other produce is sourced from Australian organic farmers.

In addition to their chocolate-coated line, they also bake delicious, home-style organic cookies, using their organic chocolate in a variety of flavours. And if you are looking for organic ingredients, they offer butter, sugar, flour, cocoa and carob powder.

Si Mangia started as Mangia Mangia in 2015. After the success of their books that promote traditional Southern Italian seasonal foods, they saw a need in the market for locally-made tomato products that remained faithful to traditional cooking methods. The results so far are: passata di pomodoro (tomato puree); sugo pronto (ready made pasta sauce); olives cured and dressed according to traditional Calabrian recipes; and capsicum paste for salumi.

Under the Pickle Tree is a maker of premium quality relishes, stir fry sauces, curries and pastes. Proprietar Kelly Meredith inherited some of her grandmother’s recipes and created unique recipes influenced by her time living and working in Thailand and Vietnam. All of the Under the Pickle Tree range is made in small batches in a registered kitchen and every effort is made to source produce locally.

The product range includes: spicy tomato relish, burmese sauce, asian apple sauce, pickled cucumbers and ploughman’s pickle (300gm). Pastes include lemongrass, goan marsala, green curry, red curry and yellow curry (190gm). To cater for vegans, they have a vegan version of its best-selling lemongrass paste and a vegan red curry paste. Catering tubs are available. Their spicy tomato relish is made with tomatoes from Echuca that would otherwise be bulldozed into landfill; their apple sauce is made with Strathewen apples and pears; and their lemongrass paste uses Hildebrand Grove olive oil and local kaffir lime leaves.