Artisanal butter produced by a family run Sydney buttery, with single origin cream sourced from farms across New South Wales, Victoria & South Australia. Batch-churned and hand-packed.

WHY IS IT DIFFERENT

A live culture is added to pasteurised cream and fermented into crème fraîche before churning into butter, creating a distinct tanginess and cheesiness.

FLAVOUR & AROMA

Tangy, nutty and slightly cheesy.

Upon opening it’s tangy and creamy. As the live culture continue to develop the butter over time, it becomes cheesier and more pungent, typical of cultured butter.

125g

Small-batch “sweet cream” butter from artisan dairy producer based in Farigliano, in the Langhe hills of Piedmont. Beppino Occelli has been producing butter and cheese since 1976, selecting stables according to strict protocols on animal welfare and feeding.

WHY IS IT DIFFERENT

CENTRIFUGE PROCESS

Fresh milk is filtered, then centrifuged at low temperatures and very high speed to separate the fat from the skimmed milk. By centrifuging fresh milk before any fermentation occurs, the cream stays sweet and neutral.

This absence of lactic fermentation gives a mild, delicate butteriness — letting the natural grassiness and subtle nuttiness of the Alpine milk speak without competing sharp tanginess.

Butters are then hand shaped by wooden moulds and stamped.

THE MILK

Milk comes from cows grazing the Langhe and Cuneo Alps, a region of high-altitude pastures across Piedmont. The Alpine diet produces a naturally golden, beta-carotene-rich cream that shifts with the seasons.

Occelli carefully selects suppliers according to a precise protocol focused on pasture quality and animal welfare, to ensure animals undergoes minimal stress for optimal taste.

FLAVOUR & AROMA

Mild, delicate butteriness. Sweet & neutral

125g

CHARACTERISTICS

Cold-smoked over oak

No artificial flavourings or colourings — the smoke is real, which is what separates it from cheaper "smoke flavour" salts. Pale golden-brown in colour, with a mellow savoury smokiness over clean salinity.

The flakes are crisp, dissolve quickly on the tongue, and are best used as a finishing salt, added off the heat.

STORAGE AFTER OPENING

Smoked salt is hygroscopic and the flakes will clump and soften in our humidity faster than dry-stored table salt.

Keep it air tight box sealed after opening.

SERVING RECOMMENDATION

Perfect topping to buttered sourdough!

500ml

PRODUCTION

Made from Trebbiano white grape must that is vacuum-cooked to preserve its light colour, without the addition of white wine vinegar. Aged for at least 4–5 years in oak barrels. Hence, its amber colour.

PRODUCER - LEONARDI

Patience, dedication and respect for traditions form the basis for a sublime Balsamic Vinegar.

Leonardi Balsamic Vinegar was born on the Modena hills where the typical Lambrusco and Trebbiano grapes are grown to obtain grape must which is the basic ingredient of Balsamic Vinegar of Modena.

From the grape picking to bottling, the Leonardi family follows and respect ancient traditional techniques.

FLAVOUR, AROMA & PAIRING

Great substitute for white wine vinegar

Amber and velvety, balanced nuanced sweetness and acidity profile with fruity notes of pear, apple and citrus

Extremely versatile to use to finish off dishes or dress any summer or fruit salads.

Use for pickled, raw or blanched vegetables. Sauces for fish, white meat.

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100g

Award-winning small-batch butter produced by Le Fattorie Fiandino in Piemonte.

WHY IT IS DIFFERENT

MILK FROM BRUNA ITALIANA

The milk used is sourced exclusively from Bruna Italiana (Italian Brown Alpine) cows, a heritage breed known for producing milk exceptionally rich in proteins, and a high-fat content. This lends the butter an incredibly lush, silky, and unctuous foundation.

72-HOUR REST

Unlike commercial butters where the centrifuged cream is instantly churned, Fiandino subjects their fresh cream to a long, 72-hour physical resting period before churning. This slow process allows natural enzymes to gently develop and transform the raw fat, giving it a level of tenderness, natural pliability, and aroma that cannot be replicated by fast-paced modern machinery.

FLAVOUR & AROMA

Pure, clean, and sweet-cream focused. Due to the 72-hour cream maturation, it features a highly unique, delicate blanch-almond sweetness and notes of alpine flowers.

Elegant, warm aroma of fresh, sweet milk and raw cream.

Dissolves cleanly and immediately on the palate with a velvety, rounded texture, leaving a pleasant, sweet milky finish.

250g

PRODUCER

Produced in the rich, lush pastures of the Severn Vale bordering the Royal Forest of Dean in Gloucestershire, Netherend Farm is a highly celebrated family-run dairy that has been crafting authentic British butter since 1936.

Adored by Michelin-starred chefs and featured on prestigious tables across the UK and around the world—it is considered one of the finest traditional, farmhouse-style salted butters in Britain.

WHY IT IS DIFFERENT

TRADITIONAL SMALL-BATCH BARREL CHURNING

Unlike mass produced commercial butters, Netherend Farm maintains a slow, traditional barrel-churning process. This gentle, slow-churn method naturally preserves the delicate, sweet structure of the fresh cream.

QUALITY IN SIMPLICITY

The family uses only two ingredients: premium local cream and pure salt ( Maldon sea salt for their specialty batches). It is completely free from artificial additives, coloring, or preservatives.

FLAVOUR & AROMA

Mild, sweet, and exceptionally clean. Overarching flavour of sweet dairy creaminess. The pop of salt (typically around 1.5%) seasons the palate cleanly and smoothly without being overpowering.

Smooth, velvety, and luxurious. Thanks to its slow-churned density (averaging a rich 83.8% butterfat), it melts instantly and leaves a clean, silky, and deeply satisfying dairy finish.

House-made seasonal fruit preserves

+ 130g each

+ Best enjoyed generously on our toasted sourdough