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

CHEESE OF THE MONTH

Tête de Moine means "Monk's Head" and is derived from the original recipes from the monks of the abbey of Bellelay, in the mountaineous zone of the Bernese Jura, the French-speaking area of canton of Bern. Since May 2001, it has enjoyed an "Appellation d'origine contrôlée" (AOC). Tasting Notes - Tête de Moine is best when carefully scraped with a knife in order to develop its scented flavours. It is excellent with dry white wine, after being matured for a minimum of 2.5 months on small plank of spruce. In 1982 the girolle was invented, an apparatus which makes it possible to make rosettes of Tête de Moine by turning a scraper on an axle planted in the centre of the cheese which increases the amount of air coming into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour to develop.
August