Our Brands

Leonardi started in the 18th century and since then have specialised in one thing only: the production of balsamic vinegar, using their own raw materials. In fact, the farmhouse is surrounded by 10 hectares of vineyards, mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape). It is a closed cycle farm since all the production steps take place in the same plant.

The Balsamic Vinegar is a very unique condiment, produced in limited quantity as it is linked to the geographical areas of Modena and Reggio Emilia. It seems that the special climate of this region, with high thermic shocks between the hot summers and the chilly winters, enables the grape must to ferment in the best conditions according to the traditional methods.

At their mansion “Corte dei Campi Macri”, the Leonardi family – Giovanni, Clelia and their children Francesco and Clara – have been repeating the same production cycle for centuries, writing the story of Balsamic Vinegar of Modena.

In 1918 José María Gómez Mira initiated a very special journey through the senses.

With the brand “El Avión”, he set the foundations that have allowed us to prepare thousands of aromas and flavours impregnated with his original spirit. The best selection of saffron and paprika as well as the popular paella kits.

FOR THREE GENERATIONS, MARABISSI HAS EPITOMISED THE VERY BEST IN TRADITIONAL ITALIAN BISCUITS. THE HISTORY OF MARABISSI BEGAN MORE THAN SIXTY YEARS AGO WITH THE TUSCANY “CANTUCCI” – BAKED ACCORDING TO SIGNORA JOLE’S RECIPE.

Rio Vista Olives was born in 1996 by the hard-working Augusto & Helen Lorenzetti. Hand planting all their olive trees in the sunny town of Mypolonga, South Australia, the grove was grown from a place of passion and love.

In 2016, Augusto and Helen were ready to pass on the passion. No easy decision, but then came along another family ready to receive the torch. The sharing of food has always been important to the Bettio family. After purchasing an established grove in the picturesque town of Mount Torrens, Adelaide Hills, the time was right to expand their venture. This was realised after meeting with Augusto and Helen and understanding the passion and quality that had been poured into the groves at Mypolonga. The olives are lovingly grown, harvested, cold-pressed and packaged on site.

Lui and Tracie together with their children have embraced all things olives—from trips to Italy, Spain and the USA, to undertaking new qualifications. 

Embracing the industry, Rio Vista is all about promoting the community food feeling, highlighting how quality, simple ingredients make a difference. With kids, chickens, cows and sheep constantly running through the orchards, the groves are kept biodynamic where possible.

Vito Minoia, head cheese-maker at Vannella, was born in Conversano, Puglia. The Southern Italian town is also the birthplace of the famous burrata: a fresh, stretched curd cheese that is filled with creamy stracciatella and then hand-tied. At 16 years old Vito learnt how to hand stretch curds in the traditional way. Over the following years he worked in some of Italy’s best cheese factories and later opened his own business in Conversano, Caseificio Vannella, using his wife last name.

The Minoia family then decided to move out of Italy bringing his knowhow to Australia. Firstly they set up the new business in Cairns to be close to the dairy herds and buffalo and later moving to Sydney. A variety of fresh and stretched curd cheeses that embrace the traditions of their birthplace are made daily at Vannella Cheese Australia. Each product is approached with the same care for quality and authenticity.