For many years Simon Johnson Purveyor of Quality Foods has been dedicated to servicing the fine food & gourmet industry. Over the years we have built an ongoing relationship with Artisans & Producers, to bring their specialty goods to our customers in the Wholesale, Retail & Hospitality sector.

As our company continues to grow we are dedicated to nurturing charitable organisations through sponsorship to give back to the individual communities who can benefit from opportunities that our company can offer.

2018
In 2018 we are partnering with the National Indigineous Culinary Institute to assist them with the ongoing training and support of young chefs as they enter the hospitality industry.

The National Indigenous Culinary Institute Limited (NICI) is an industry inspired and initiated program of national significance to create highly skilled Indigenous chefs. The NICI program offers elite training and experience for aspiring Indigenous chefs under the culinary guardianship and mentorship of some of Australia’s top chefs and restauranteurs – from Rockpool Bar & Grill, Bistro Guillaume, Aria, Icebergs Dining Room, The European, Catalina and more.

Learn more about the National Indigenous Culinary Institute Ltd here.

Our Locations

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

What's On

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. He made Australia his home in 2007 and shortly afterwards moved to Timboon Cheese to make cheese from the organic milk sourced from the Shulz co-op farm nearby. In 2013 he started a joint venture with Organic Dairy Farmers (ODF) and started “l’Artisan Organic Cheese” and in 2015 he moved the production to Geelong where they have set up a facility which has greatly improved the consistency of his cheese with better equipment and maturing rooms.
All his cheeses have a unique and distinctive personality - from local organic milk to reflect the Great Ocean Road “Terroir”, to every process being performed by hand, from the skimming to moulding - every batch, every cheese receives special attention.
November