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.

What's On

Featured Producer Cheese - November

Galotyri ‘milk cheese’ was once a seasonal treat, produced in summer by shepherds that roamed the hillside pastures of the Epirus and Thessaly regions of ancient Greece. At that time of year, the late-lactation milk they collected from free-ranging flocks of sheep and goats was exceptionally rich in solids. After natural acidification and salting, the curds were slowly drained in hanging goat skins. The result, after several months of ripening, was a unique soft creamy curd cheese, with savoury flavours and the refreshing and nutritional properties of yoghurt. Aphrodite Galotyri is produced under strict PDO regulations that were established in 1996. It was specially selected by Will because the recipe has close associations with the Sarakatsani tribe, which has a very long tradition of making cheese in Northern and Central Greece.

Soft and spreadable, this pure white cheese has an unforgettable texture, a refreshing acidity and a delicious milky finish. Perfect as a simple snack or as a versatile ingredient in the kitchen, it also makes an interesting addition to rich roasted meat dishes. No surprise really, as this is how it was originally served by the shepherds who created it. Just don’t forget the spoon!
Will Studd Galotyri