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Six-Eyed Scorpion
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Condiments |
Six-Eyed Scorpion's signature condiments are a sultry fusion of vibrant flavours and fiery passion - crafted to transform every meal into an extraordinary experience. Founded by Sandra Seah, the brand emphasizes boldness, quality, and a commitment to community and sustainability. |
Sustainability |
MidRange |
sixeyedscorpion.com |
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Boscastle Pastries
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Food |
Boscastle has 30 years of Quality Artisan Pie experience. All Boscastle products are made from wholesome ingredients & vegetables & 100% Australian beef, lamb, and chicken. Our Pies & Rolls are free from artificial additives and colours. We use a flaky puff pastry lid. Our pies are made by real people, people with passion, honesty, and integrity with quality at the heart of all we make, in a way that is sustainable and fair. Garnishes signify the ‘story’ of each pie. Our menu offers something to appeal to all palates, from the traditional to the exotic. Boscastle's aim is to give the consumer a homemade quality experience. Our success can be measured by the loyalty and passion of our customers and the respect it has earned from other food producers, connoisseurs and judges. The proof is in the pie! |
Quality |
Affordable |
boscastle.com.au |
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The Fermentary
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Fermented Foods |
The Fermentary is the culmination of a life-long passion of Sharon Flynn, author of Ferment for Good and Wild Drinks. Since 2014, the Fermentary has been primarily a manufacturer of award-winning sauerkraut and kimchi, supplying Australia's best restaurants and shops. Craving face-to-face connection with customers, friends and students as the world was slowly opening up following the pandemic, Sharon, with her daughters, opened up a space in Fitzroy North called Pickwick House. It has taken on a life of its own - a space to teach, create, and share Sharon's favourite ferments from around the world, and more. We ferment in small-batches, naturally culturing food and drinks, slowly and with minimal intervention. Our focus has always been sourcing simple, good ingredients and letting the slow ferment - making time and care/love very important ingredients that are, unfortunately, in short supply in our modern food industry. |
Quality |
MidRange |
thefermentary.com.au |
