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. 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