Simon Johnson Wholesale

Welcome to Wholesale for Simon Johnson – Purveyor of Quality Foods. To purchase wholesale from Simon Johnson you are required to open either a Credit Account or Cash on Delivery (COD) Account with our wholesale team. To complete your application, we will ask for the following information to be provided:
  • Your ABN and/or ACN
  • The Director’s/Public Officer’s/Owner’s information, which may include their DOB and private address
  • The businesses accounts payable contact details including their email address
To begin the application process and to apply for an account, please complete an online Credit Application or COD Application and read our online Wholesale Privacy Policy

Wholesale Range

Simon Johnson offers a range of wholesale opportunities including Dairy, Dry, Valrhona and Caviar. Please click below for more information on each.
Valrhona Wholesale Dairy Wholesale Caviar Wholesale

Contact Simon Johnson

For more information on the Simon Johnson wholesale opportunities including the full range of products and pricing please use the form below to contact one of our sales team.

    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