Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.

Simon Johnson staff have a passion for food and cooking. They are continually forming and maintaining relationships with artisan producers across the world to source the best products for your entertaining and everyday cooking needs. The Simon Johnson range is also supported by direct access to products from sister companies Calendar Cheese, Black Pearl Epicure and Australia on a Plate.

Be it the best olive oil, pasta, or chocolate you’re looking for, Simon Johnson’s expert staff can help you find it. Retail staff can even offer you cooking advice, entertaining tips, or perhaps just let you in on where to get the best breakfast in town. There is also a specialty cheese section in each store, showcasing the best artisan and farmhouse cheese made locally and overseas.

Simon Johnson runs a series of entertaining and educational events in its cooking school in Alexandria, Sydney. Featuring top chefs and industry professionals, participants are immersed in a mix of cooking, tasting, drinking and engaging conversation.

To shop where the chefs shop, come into a store today.

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L'ARTISAN Mountain Man: Third generation French cheesemaker, Matthieu Megard created this washed rind cheese using his family’s recipe for Reblochon de Savoie AOP; a traditional cheese of the Haute Savoie region of the Alps, where Matthieu grew up. Using organic milk collected from local family farms in western Victoria, Matthieu makes Mountain Man in two sizes: a 600g round and this smaller 200g. Throughout maturation, the rounds are washed in brine regularly and after three weeks, develop a light orange coloured rind and smooth paste. When the rind begins to undulate, Mountain Man is at its best - buttery with hints of hazelnut and an oozing texture. Use it in the traditional and hearty Savoie recipe, Tartiflette,