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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Our Locations

Simon Johnson has 5 retail stores located in New South Wales, Victoria and Western Australia.

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Cheese of the Month

L’Artisan is a range of handmade cheese, made in Australia with organic milk to traditional French recipes and
techniques, by cheese maker and owner Matthieu Megard. Today, Matthieu works with milk from the Smith Family Organic Farm on the Great Ocean Road. The Smiths look after their pastures organically with no pesticides. They do not feed their Jersey cows any silage, which makes for happy cows and great milk. Only protected from the wild Great Southern Ocean by a sand dune, the Smith Farm is the epitome of the local ‘terroir’. The precious milk is given very special care at every step of the cheese making process. Everything is done by hand, from skimming to moulding, and every batch, every cheese receives special attention.

Fermier is a semi hard, smear ripened cheese, reminiscent of the classical Morbier cheeses of Jura with their ash layer in the centre. The cheese is pressed for 12 hours in cloth, salted in a brine bath and then smeared every second day with a special brine solution. After six weeks, the rind develops a reddish tinge and is slightly sticky to the touch. Fermier is nutty in flavour with a smoky finish and melts well in addition to being a stunning table cheese.
Fermier by L'Artisan Organic