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. 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