Cavalo Nero, also known as Tuscan Kale or black Cabbage, is a winter staple that's full of flavour and incredibly versatile in the kitchen. With its dark, textured leaves and slightly bitter, earthy taste, it’s ideal for braising, tossing through pastas, adding to soups, or crisping up as a garnish.

It holds up well under heat and pairs beautifully with rich, hearty ingredients—perfect for winter menus. On special for the next fortnight for $3 per bunch!

Pine mushroom season is here, and it's the perfect time to join us for one of our exclusive seasonal tours! Discover the beauty and excitement of foraging these prized fungi directly from their natural habitat.

Our tours offer a fantastic opportunity to learn about pine mushrooms, their culinary uses, and sustainable harvesting practices.

The next tour is on the 12th May. Spaces are limited!

Autumn ushers in a season of rich, earthy flavours and vibrant produce, bringing an abundance of nature’s best. As the days cool, markets fill with Heirloom Tomatoes, crisp Pears, and the deep hues of Plums and Persimmons.

Persimmons are in season, chefs! These sweet, vibrant fruits are at their peak—perfect for fresh applications, roasting, or adding to salads and desserts. They hold their shape well and bring a unique texture and sweetness to your dishes.

The delicate, papery husk adds to their charm, making them as visually stunning as they are delicious.

Bursting with flavour, Cape Gooseberries offer a perfect balance of sweet and tart with a hint of tropical citrus. These golden, juicy berries have a vibrant, slightly tangy kick, similar to a mix of pineapple, mango, and a touch of tomato-like earthiness.

The delicate, papery husk adds to their charm, making them as visually stunning as they are delicious.

That’s an incredible milestone—200 editions of Fresh is Best! Since October 2016, you’ve been delivering fresh, valuable insights with unwavering consistency. That’s no small feat!

Let’s raise a glass (or a perfectly ripe piece of fruit) to dedication, quality, and keeping your customers in the know—every damn time. Here’s to the next 200!